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| New USDA regs say it's ok if it's a bit pink. |
As a recipe tester for
Cooks Illustrated, I get to make all kinds of things. I mostly like them, but sometimes I don't. The note that arrives with each recipe always says something to the effect of:
If you don't care for one or more of the ingredients in the dish or wouldn't ordinarily eat it, please do not test this recipe...
So, for instance, if you hate hot stuff, don't test the On-Fire Texas Chili. I love to see the magazine months and months later to see recipes on which I've worked; I'm interested to see the final result-which may not be the recipe I saw originally. I test recipes far out of season sometimes (I'm sure I've mentioned this before--) and adore that out of time and place experience that has us eating
turkey in March. That was one of the best turkeys I've ever eaten, by the way, but felt like it took all day to make. If you didn't buy the magazine last January or February, the recipe is online, but you must subscribe.
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