So growing up I was led to view pork that was anything less than white in the middle was the equivalent of cyanide, while we always cooked our steaks rare (maybe it was a function of keeping Kosher for my first 10 years).
So my question is, just how well-done does pork have to be. Will a little pink really give me trichinosis? Do the cut matter? Why is pork more dangerous rare than beef? Guess that's it. Answers are appreciated.
This question might sort of apply to poultry as well.