1,2 and even some 3 the blood is still running out of the meat. I want no blood or red inside the meat so 4 to 5 for me. When I was in school they would have fried chicken and the blod would be running out on to the plate, over 50% of that chicken went in garbage not touched, some would eat part of it that did not have the blood in it and a few could eat it all. I always carried my lunch as you never knew what they were having and they had a soup that I would get sick if I tried it so carried as to not get sick. I don't mind a pit of pink in my meat if it is cooked but no blood in it.
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Today's Featured Article - Restoration Story: Fordson Major - by Anthony West. George bought his Fordson Major from a an implement sale about 18 years ago for £200.00 (UK). There is no known history regarding its origins or what service it had done, but the following work was undertaken alone to bring it up to show standard. From the engine number, it was found that this Major was produced late 1946. It was almost complete but had various parts that would definitely need replacing.
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