by cleargreenwater » April 9th, 2012, 12:37 am
Mildly Queasy. If in the future any of you feel like experimenting with new types of meat, please don't do it when you're cooking for Easter and an entire household of people are obligated to try it.
Our host decided to try making country ham (a.k.a., pale blob of un-cured fatty pork meat ripped from the back-end of the pig,) for the first time, and after fretting almost the whole afternoon about not knowing how long to cook it, cut it up & served it with the cheerful observation that it's "a little pink still" because she wanted to keep it TENDER.
I'm pretty sure I feel the trichinosis settling in.