One of finalists chosen for Fire on the Dock
The fifth night was between two chefs, one from Circa 81 in Morehead City, and the other from the Cape Fear Country Club in Wilmington. They had to use Cheshire pork by Heritage Farms and three types of mustard from Lusty Monk Mustard in three dishes each. It all came down to the dessert. Tue, 02/11/2014 - 4:36am
USDA lowers pork’s safe cooking temp
The US Department of Agriculture is lowering its temperature recommendation for cooking pork to 145 degrees. That's a drop of 15 degrees and a change from the agency's longstanding guideline. Tue, 05/24/2011 - 1:20pm