It is far more likely that *I* am the confused one here!!! I do read as many posts as I have time for, but I am very sure that I don't totally understand the complete Paleo concept; thus my "Raw" statement!!! :)
Love,
Bren
That's fine... I don't really subscribe to all the groups beliefs
either, and as with you, I do believe in most of the stuff said, but not all
too. I only stated what I did as it was said that this group was a Raw group,
when it wasn't... I was not trying to be nit-picking - just clarifying
something that confused me.
________________________________
From: Brenda Young <[log in to unmask]>
To: [log in to unmask]
Sent: Monday, December 29, 2008 2:56:16 PM
Subject: Re: Christmas morning yummy-ness Re: Roast beast
Oh, darling, I have always liked meat slightly pink, and I don't really
subscribe to this groups' beliefs, but it doesn't matter. I like to
hear the thoughts and I might change mine. I don't always do stuff that
other people believe in, but I am open to different options, yep. And the
subject Roast Beast really cracks me UP, hehehe. And I guess I should say that
I really DO believe in most of the stuff this group says, but not all.
--- On Sun, 12/28/08, Mrs Caroline Centa <[log in to unmask]> wrote:
From: Mrs Caroline Centa <[log in to unmask]>
Subject: Re: Christmas morning yummy-ness Re: Roast beast
To: [log in to unmask]
Date: Sunday, December 28, 2008, 2:32 AM
Correct me if I am wrong but I am pretty sure this is not the RAW PLACE.... I
am pretty sure it is called PALEOFOOD... not all people who eat a paleolithic
type diet follow Raw practices.... I couldn't bear eating my meat slightly
pink, let alone raw...
________________________________
From: Brenda Young <[log in to unmask]>
To: [log in to unmask]
Sent: Sunday, December 28, 2008 4:21:46 PM
Subject: Re: Christmas morning yummy-ness Re: Roast beast
Ok, I don't get it, lol. This is the RAW PLACE, and I don't so much
suscribe to all of everything, but I listen and I learn, yes. But I for sure
cook meat til it's just barely pink, and not according to "meat
thermometers" and all the other BS, lol. Haven't died yet. Am still
alve to annoy and contradict you all, hehe. All joking aside, why do you all
subscribe to raw eating, but you worry about temp in meat??? I am NOT being
rude, just trying to understand.
shirley sommers wrote:
> The pork was slashed every 1/4 in through the skin and into the meat so
it was started at 450 degrees just long enough to get the skin strips to start
curling up. Then it was 250 degrees, uncovered and basted , till done. I
thought 165 was the lowest you could go for food safety reasons?
>
165 is the recommended for pork, but beef can be 140 for rare IIRC.
Roasting pork at 145 would be venturing into unknown territory, might taste
odd.
William
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