How do you prefer your steak?

[Miles]

I like it medium to medium-well. As a kid I was well done only, so I'm improving.

I also like my pork medium-well. There's not much of a need to cook pork to well done anymore.

I like my pork medium and I share your thoughts, especially if you're getting quality pork that hasn't been factory farmed. Mmmmmm pork.

[CameronBornAndBred]

I like it medium to medium-well. As a kid I was well done only, so I'm improving.

I also like my pork medium-well. There's not much of a need to cook pork to well done anymore.

I like my pork medium and I share your thoughts, especially if you're getting quality pork that hasn't been factory farmed. Mmmmmm pork.

I don't trust undercooked pork. It's one of the meats that on chops must be white all the way through, and with big hunks (for barbecue) have to hit the safe temperature. I don't enjoy it overcooked, it's gotta be juicy to make me smile.

[captmojo]

Hear! Hear!

[Miles]

I like it medium to medium-well. As a kid I was well done only, so I'm improving.

I also like my pork medium-well. There's not much of a need to cook pork to well done anymore.

I like my pork medium and I share your thoughts, especially if you're getting quality pork that hasn't been factory farmed. Mmmmmm pork.

I don't trust undercooked pork. It's one of the meats that on chops must be white all the way through, and with big hunks (for barbecue) have to hit the safe temperature. I don't enjoy it overcooked, it's gotta be juicy to make me smile.

I don't trust undercooked pork either. That's why I don't undercook it. Medium is hot enough to kill the stuff that worries you, and that should definitely leave your pork pink.

[DukeUsul]

USDA recommends pork cooked to 160 degrees. I cook til the thermo reads 155 then yank and cover with foil for 10 minutes to finish it off. I love a nice rubbed grilled pork tenderloin cooked that way. Comes out a bit pink with lots of succulent juiciness inside.

[Miles]

USDA recommends pork cooked to 160 degrees. I cook til the thermo reads 155 then yank and cover with foil for 10 minutes to finish it off. I love a nice rubbed grilled pork tenderloin cooked that way. Comes out a bit pink with lots of succulent juiciness inside.

There are two great tips for the novice in the kitchen.
1. Don't cook until the thermometer reaches it's final temperature, take it out around 10 degrees before it reaches the desired temp.
2. Cover your meat and let it rest before you carve it.

USDA still says 160 though I don't cook to that temperature. I'll enjoy my pork between 150-160 degrees. Go to a good butcher and don't eat overly processed meat folks!

[OZZIE4DUKE]

USDA recommends pork cooked to 160 degrees. I cook til the thermo reads 155 then yank and cover with foil for 10 minutes to finish it off. I love a nice rubbed grilled pork tenderloin cooked that way. Comes out a bit pink with lots of succulent juiciness inside.

There are two great tips for the novice in the kitchen.
1. Don't cook until the thermometer reaches it's final temperature, take it out around 10 degrees before it reaches the desired temp.
2. Cover your meat and let it rest before you carve it.

USDA still says 160 though I don't cook to that temperature. I'll enjoy my pork between 150-160 degrees. Go to a good butcher and don't eat overly processed meat folks!

One would think that the FDA has put a bit of a safety factor into the 160 recommendation, so your 150 might be safe.

[Miles]

There are two great tips for the novice in the kitchen.
1. Don't cook until the thermometer reaches it's final temperature, take it out around 10 degrees before it reaches the desired temp.
2. Cover your meat and let it rest before you carve it.

USDA still says 160 though I don't cook to that temperature. I'll enjoy my pork between 150-160 degrees. Go to a good butcher and don't eat overly processed meat folks!

One would think that the FDA has put a bit of a safety factor into the 160 recommendation, so your 150 might be safe.

They definitely have. I'd also wager that they base their findings samples of pork taken from major producers/manufacturers. Big factory farming of meat introduces more opportunities for exposure to bacteria that we worry about.
Avoid factory farming and you'll enjoy a better tasting product, a safer product and you'll most likely be supporting local famers.

[windsor]

Avoid factory farming and you'll enjoy a better tasting product, a safer product and you'll most likely be supporting local famers.

I buy most of my meat from a local butcher. The steaks are cheaper per pound than the local grocery store and a much higher quality. All his poultry and pork is local. The beef is not...Florida is not known for 'table' beef. His beef comes from NY. I can call in advance and get exactly the cut and weight I want. If I'm going to freeze the meat it is properly wrapped when I buy it to be frozen.

I could not make a decent pot of chicken soup until I quit buying grocery store chickens. There is a HUGE difference in flavor. A good butcher is worth every penny. Mine also kindly gives me his sawdust (meat/bone scraps) and other 'waste' bones for the four legged family members.

[TillyGalore]

All this talk of butchers has me wondering if there are any butcher's in Durham or near Durham that anyone can recommend.

[Devil in the Blue Dress]

All this talk of butchers has me wondering if there are any butcher's in Durham or near Durham that anyone can recommend.

One of the greats closed in 2007.... the Carolina-Duke Red and White grocery on Chapel Hill Rd, not far from Hope Valley School. They were known years for their meats and seafood.

How about Galaxy Food Store at 4701 Hillsborough Rd.? Don't know if it's still open, but at one time it was a good butcher shop.

[CathyCA]

All this talk of butchers has me wondering if there are any butcher's in Durham or near Durham that anyone can recommend.

One of the greats closed in 2007.... the Carolina-Duke Red and White grocery on Chapel Hill Rd, not far from Hope Valley School. They were known years for their meats and seafood.

How about Galaxy Food Store at 4701 Hillsborough Rd.? Don't know if it's still open, but at one time it was a good butcher shop.

My mom used to shop at that Red and White when we lived in Durham. She also bought meat at Fowler's when it was up on Roxboro Road.

[Devil in the Blue Dress]

All this talk of butchers has me wondering if there are any butcher's in Durham or near Durham that anyone can recommend.

One of the greats closed in 2007.... the Carolina-Duke Red and White grocery on Chapel Hill Rd, not far from Hope Valley School. They were known years for their meats and seafood.

How about Galaxy Food Store at 4701 Hillsborough Rd.? Don't know if it's still open, but at one time it was a good butcher shop.

My mom used to shop at that Red and White when we lived in Durham. She also bought meat at Fowler's when it was up on Roxboro Road.

Fowler's was a wonderful place to buy good quality and sometimes exotic groceries, it's gone through a variety of incarnations and is gone from the scene.

[TillyGalore]

All this talk of butchers has me wondering if there are any butcher's in Durham or near Durham that anyone can recommend.

One of the greats closed in 2007.... the Carolina-Duke Red and White grocery on Chapel Hill Rd, not far from Hope Valley School. They were known years for their meats and seafood.

How about Galaxy Food Store at 4701 Hillsborough Rd.? Don't know if it's still open, but at one time it was a good butcher shop.

I googled Galaxy Food Store Durham NC. There appears to be one on University Ave. Will have to check it out. Thanks!

[Miles]

Avoid factory farming and you'll enjoy a better tasting product, a safer product and you'll most likely be supporting local famers.

I buy most of my meat from a local butcher. The steaks are cheaper per pound than the local grocery store and a much higher quality. All his poultry and pork is local. The beef is not...Florida is not known for 'table' beef. His beef comes from NY. I can call in advance and get exactly the cut and weight I want. If I'm going to freeze the meat it is properly wrapped when I buy it to be frozen.

I could not make a decent pot of chicken soup until I quit buying grocery store chickens. There is a HUGE difference in flavor. A good butcher is worth every penny. Mine also kindly gives me his sawdust (meat/bone scraps) and other 'waste' bones for the four legged family members.

You and me both windsor! I prepare at least one chicken a week, and always save the bones to make stock so we have a constant supply of fresh chicken stock. There's a lot to be said for having a relationship with a local butcher. Often times they'll throw in the bones for free if you ask nicely.

[Miles]

All this talk of butchers has me wondering if there are any butcher's in Durham or near Durham that anyone can recommend.

Check out Earth Fare in Raleigh. They're butchers in the Charlotte store are phenomenal. They're prices for meat are similar to the organic prices at chain grocery stores or at the Farmer's Market and they have pretty great coupons for registered users. Check out their black and bleu burgers if you're in a pinch for dinner (they're usually $2/burger) or if you're feeling indulgent, get the Scottish Salmon.

[TillyGalore]

All this talk of butchers has me wondering if there are any butcher's in Durham or near Durham that anyone can recommend.

Check out Earth Fare in Raleigh. They're butchers in the Charlotte store are phenomenal. They're prices for meat are similar to the organic prices at chain grocery stores or at the Farmer's Market and they have pretty great coupons for registered users. Check out their black and bleu burgers if you're in a pinch for dinner (they're usually $2/burger) or if you're feeling indulgent, get the Scottish Salmon.

Great idea! I need to hit Earth Fare to pick up my favorite marinara sauce, http://boves.com/. I kid you not, this is the best sauce EVER! Mark Bove, who was a classmate of mine in college (but I never met him), is the third generation to own this restaurant and had a throw-down with Bobby Flay over lasagna. Bobby won (bastard!). There is no way you can convince me Bobby knows what the hell he's doing in an Italian restaurant compared to Mark. Bove's food is AWESOME. Everything is made right there in the restaurant: sauce, meatballs, etc. Ahh, missing the good ole days.

[Miles]

All this talk of butchers has me wondering if there are any butcher's in Durham or near Durham that anyone can recommend.

Check out Earth Fare in Raleigh. They're butchers in the Charlotte store are phenomenal. They're prices for meat are similar to the organic prices at chain grocery stores or at the Farmer's Market and they have pretty great coupons for registered users. Check out their black and bleu burgers if you're in a pinch for dinner (they're usually $2/burger) or if you're feeling indulgent, get the Scottish Salmon.

Great idea! I need to hit Earth Fare to pick up my favorite marinara sauce, http://boves.com/. I kid you not, this is the best sauce EVER! Mark Bove, who was a classmate of mine in college (but I never met him), is the third generation to own this restaurant and had a throw-down with Bobby Flay over lasagna. Bobby won (bastard!). There is no way you can convince me Bobby knows what the hell he's doing in an Italian restaurant compared to Mark. Bove's food is AWESOME. Everything is made right there in the restaurant: sauce, meatballs, etc. Ahh, missing the good ole days.

Why is that? I never knew Vermont to have such a strong Italian-American community. ;) Bobby Flay was a member of the first graduating class of The French Culinary Institute. Like him or not, the boy has chops and knows his way around the kitchen.

All that said, Bove's is fantastic stuff.

[TillyGalore]

Why is that? I never knew Vermont to have such a strong Italian-American community. ;) Bobby Flay was a member of the first graduating class of The French Culinary Institute. Like him or not, the boy has chops and knows his way around the kitchen.

All that said, Bove's is fantastic stuff.

When one thinks of Vermont, neither great Italian food nor a strong Italian-American community does not jump out at you. I don't know why the Bove's settled in Vermont, northern Vermont and on a lake - which makes for VERY cold winters. But I'm very happy they did.

You're right about Bobby Flay. I'm just busting on him cuz he took down a classmate. Loyalty is a strong trait of mine, in case y'all haven't noticed. ;) ;)

[Miles]

Why is that? I never knew Vermont to have such a strong Italian-American community. ;) Bobby Flay was a member of the first graduating class of The French Culinary Institute. Like him or not, the boy has chops and knows his way around the kitchen.

All that said, Bove's is fantastic stuff.

When one thinks of Vermont, neither great Italian food nor a strong Italian-American community does not jump out at you. I don't know why the Bove's settled in Vermont, northern Vermont and on a lake - which makes for VERY cold winters. But I'm very happy they did.

You're right about Bobby Flay. I'm just busting on him cuz he took down a classmate. Loyalty is a strong trait of mine, in case y'all haven't noticed. ;) ;)

Anyone want to see a cage match between Bobby Flay and Gordon Ramsay?