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I tend to pull food well below the FDA's approved temps.  I like to walk on the wild side.

My dad always wants to know why my smoked porked tenderloin turns out so great.  It's because I pull it at 140 and let it rest/residual cook, typically up to about 145.  For decades the FDA-approved temp for pork was 160, they recently lowered to pull at 145 and then allow rest, but after the residual cook that still takes it up to the point where it can become dry.

My lunch conversations were technical on both sides.  I needed to understand some things.  We had something called artificial menstrual fluid that we used in testing and the lady told me it wasn't realistic at all.  We had artificial urine for testing absorbents for diapers that was pretty representative of babies under the age of about 1.

Baby urine is simpler stuff.  I was told we had no good way of assessing a potential absorbent in the lab.  Bummer.  At the time, I could only make small lab samples of our potential absorbent material.  Those were the days.

I was asked to talk to a Section Manager about a job in Fem Care, which I said I didn't want.  So, then the Associate Director wanted to talk to me, I said the same thing, happy where I am.  Then the Director called me to have lunch.  Uh oh.  Same story, I told him I was not interested, at all.  He said he would discuss it with the other managers, OK whatever.

Two weeks later I read my transfer announcement on email sent to the entire division.  I was PISSED.  They were scared to tell me face to face.  My reaction probably did my career no good, I should have just gone along with it like a good little boy but I made a stink.  Then, I discovered they had nothing for me to do in Fem Care, at all.  Not a thing.

Menstrual fluid is very hard to model because it varies over time and by individual, viscosity changes a lot.  The absorbent I had to work with had a high level of CaCl2 in it for process reasons and I had to get rid of that because it is a "clotting agent" in effect.  It's akin to the styptic pencil folks used to use on shaving cuts.

AlCl3.

Burns like an SOB.

It turned into an interesting project even though managers kept telling me to drop it.  It's now in a commercial product out there.

I tend to pull food well below the FDA's approved temps.  I like to walk on the wild side.

My dad always wants to know why my smoked porked tenderloin turns out so great.  It's because I pull it at 140 and let it rest/residual cook, typically up to about 145.  For decades the FDA-approved temp for pork was 160, they recently lowered to pull at 145 and then allow rest, but after the residual cook that still takes it up to the point where it can become dry.

I prefer my meat med rare, beef, pork, chicken, venison, ground beef.

nothing good comes from over cooking

something that falls of the bone is usually overcooked

a  roast that's been in the oven or crock pot is OK if it falls off the bone, but I'd still prefer it was pink in the middle and wasn't as soft

ribs are commonly praised for falling off the bone, but IMO they are overcooked

a  roast that's been in the oven or crock pot is OK if it falls off the bone, but I'd still prefer it was pink in the middle and wasn't as soft

ribs are commonly praised for falling off the bone, but IMO they are overcooked

Depends what you're roasting, really. 

A prime rib roast should be rare or med rare. Because it's tender. 

A chuck roast needs to be cooked way past well done to be tender, so meats like that are usually braised for a long time. If it's pink in the middle, it's going to be tough as hell.

If you want a chuck roast (or similar) to be cooked med rare and still tender, the only way to achieve it is with sous vide. 

Agree 100% on ribs. Try to win a KCBS competition with falling off the bone ribs, and they'll say they're way overcooked. But the average rib eater seems to think "OMG they were FALLING OFF THE BONE" is the ideal for ribs. So even though I don't like it as much, I tend more towards overcooking ribs at home because that's what the people ask for.