Wednesday, May 25, 2011

“In the Pink”

The USDA has modified its guidelines regarding cooking pork to an internal temperature of 145 degrees, so pink-in-the-middle is now considered safe.  Since it’s cheaper than cooking, fast food chains are rushing to buy pink food coloring.

The pork industry has mixed feelings, since they now have to scramble to change their slogan, “The other white meat.”

Because pork can now be pink, the U.S. might finally legalize Canadian bacon.

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