Kate Connally wrote:

> Well, for me it's not health concerns. Rare poultry is just
> disgusting. Of course I don't want it over-cooked either but
> I like it well-done and about to fall off the bone. Breast
> meat can be a little less well-done but has to be cooked through
> with no pink and the texture has to have changed from the raw
> or semi-raw texture to a cooked texture. That's why I hate
> chicken that's undercooked, it's the texture. Plus it's just
> not right to see blood in poultry.

Right and wrong are meaningless terms in the kitchen. Here's why you
will increasingly see blood in poultry:
<http://www.hi-tm.com/Documents/Bloody-chik.html>

> The only meat where I don't
> mind blood it beef, maybe lamb in certain circumstances. Pork
> and poultry should never be eve the slightest bit bloody.
> (Of course the pork thing comes from when I was growing up and
> people always cooked pork well due to the possibility of trichinosis.
> I understand that's not a concern nowadays and, in any case,
> is not the reason I like it well-done. It's due to having grown
> up not ever having rare pork.)

"Rare" is a technical term. You misuse it.

Pastorio