[Bob434]

Me too- some habits are just hard to break.

I did sous vide cooking for awhile, and with that, food safety is a product of “time+temperature”, meaning that if you really wanted to, you could cook chicken to say 125, but it would have to be kept at 125 for say 30 minutes (soemthing you can do with sous vide coo,ing), and then it’s safe (not sure why someone would want to eat chicken that raw, but to each their own I guess)

I never could bring myself to try even 145 degree chicken.

[OKSooner]

Nope. Cook pork and fowl "all the way done", just like mom did. I once ordered some pork tenderloin at at place... it came out vivid pink in the middle, I would have called it medium if it had been beef.

No thanks... Cook it all the way through to 170 please, at least...