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The Nasty Bits: Pig's Ears Two Ways
This feature is consistently, and by far, the best thing on SE.
Cook the Book: '660 Curries' by Raghavan Iyer
My first encounter with Indian food was in the back of a sports bar in a suburb of Milwaukee, Wisconsin. The front had a regular bar menu, while the back had the Indian menu. It was awfully good.
Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?
First off, this isn't an article, but an opinion piece, much like the post here on SE is an opinion piece. That aside, I'm not sure what's so alarmist about this. If the cited study was well-designed, and shows significantly greater incidence of nasties (that's the technical term) in free-range pork, then it far outweighs anything a pig farmer might have to say about the subject. If the study was not well-designed, or the data not well-interpreted, then the findings are to be rejected. If, however, the results are valid, then this is something that should be taken seriously, even here on Serious Eats.
It's clear to anyone who reads the column fairly that the point is not one of how well pork should be cooked (that's a pretty frivolous interpretation), but of the dangers in raising free-range animals for food. Those dangers are supported by a study, and the study is cited. It seems to me that if you want to argue against it, you need to look at the study, not the writing style.
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I think it would have to be soondubu jjigae. Either that, or bibimbap. It's so hard to choose!