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Like most meats, there is a fine line between cooked enough and too much. For bovids warm is ‘good enough’ to be safe. For pork and chicken a tiny bit of pink is ok, but more cooked is fine as long as it still has a little bit of juiciness. Totally dry is unnecessary and a waste.
basilisk over 3 years ago
That was my mother
some idiot from R'lyeh Premium Member over 3 years ago
I also am deathly afraid of undercooked chicken.
FreyjaRN Premium Member over 3 years ago
Some people dry out their bird out of fear.
coltish1 over 3 years ago
Chicken jerky: not what people plan for, but what some wind up with anyway.
Decepticomic over 3 years ago
COOK… IT… LONGER…
kunddog over 3 years ago
Chicken Sashimi
Ontman over 3 years ago
Mothers are Mothers.
Buoy over 3 years ago
Sounds like my dad and bbq. It’s not done unless it’s burnt.
Curiosity Premium Member over 3 years ago
Like most meats, there is a fine line between cooked enough and too much. For bovids warm is ‘good enough’ to be safe. For pork and chicken a tiny bit of pink is ok, but more cooked is fine as long as it still has a little bit of juiciness. Totally dry is unnecessary and a waste.
JH&Cats over 3 years ago
Listen to your mama. Cook and baste. When it falls from the bone it is tender and scrumptious (and safe),