Finally an End to Twice Killed Pigs

I grew up in a kosher household where pork never made an appearance until the day my non-kosher dad brought home sausages, advising my mother to cook them until very well-done.My mother, suspicious of any sort of pork, broiled them so thoroughly they were charred on the outside with only a 1 cm core of edible meat inside each sausage. When my father complained, she protested that she only had been following his advice to cook them well-done to which my dad said i told you to cook them well-done but not to cremate them"! i was hysterical with laughter and we had to throw out the sausages. That was the last time I remember pork ever entering our kitchen. When I tasted my first pork hotdog, at the Wollman Memorial Iceskating Rink I was hooked. Bacon, pork roast, pork chops, juicy, flavorful--I couldn't get enough until suddenly pork became a bore. In an effort to bill pork as the "other white meat" it became closer to the other white bread--flavorless with lack of fat and dry also due to the recommended cooked temperature of 160˚F. It was sure death to a formerly delicious meat. But hold onto your pigtails: big news from the U.S. Dept. of Agriculture just announced yesterday: pork chops, roasts, and tenderloins can be safely enjoyed medium rare at a cooked temperature of 145˚F, followed by a 3 minute rest time(during which, presumably, the temperature will rise to 150˚F). Now, to my knowledge, trichinosis has not been an issue for some time, so we could have (and some have) been eating juicy pork for years, but OK--no point looking back--let's applaud the return of tasty juicy pork products.