I was never really a big fan of pork. For many years, I believed that if pork was pink, it was undercooked. This is not necessarily the case. Just like any ground meat, ground pork needs to be cooked until the pink is gone, or to 160°F. Cooking a chop, tenderloin or roast? Pink is… Continue Reading
I live in New England, and when you are a NewEnglander, you have been exposed to really fresh seafood. Seafood has always been a mainstay here in the Northeast and I guess that is why every so often, my body craves it. One of my all time favorites is Shrimp Scampi over linguini. I have made… Continue Reading
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