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Originally Posted by Spinach  I disagree. Red has the cons that you have stated above. However a mild pink mean the meat is fully cooked but undamaged. All bacteria has been booted out. Now it has to noted that when I say meat I mean Beef, Lamb, Venison and Buffalo. Always cook chicken and pork thoroughly. These two carry heaps of bacteria and will indeed fall under the catagory Maritalman has stated above. Thanks for reminding me to make the distinction. There might be some very sick people if anyone tries to eat pink chicken... | It wasn't to look for a disagreement or creative "negativity". A explanation of what meat is the subject.
Also, a recipe would be a nice example-yummy 
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What do I know? Since I didn't post my styles or experience, I have no experience, no knowledge, no say.
That post before mine, was that for post counting? How about the one after?
Hey, my post count has the same palaverment tone as anyone elses'
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