Saw a recent video from America's Test Kitchen where they recommend temping baked potatoes and docking the skins: https://piped.video/watch?v=iG7wEqs9j4E
In the comments, someone said they had potatoes explode after baking, letting them cool for a bit, then re-baking.
Personally, I don't usually bake enough potatoes to justify turning on the oven, so I microwave them; which is notorious for for getting food everywhere without adequate supervision.
Yep, my grandmother went through the Great Depression and didn't eat pork unless it was well done. For example, bacon had to be crispy.
Turns out trichinosis can kill children, and not silently in their sleep.
These days, commercial pork is highly regulated and safer to the point you only have to be cautious with smaller ranches.
Unpasteurized milk has a similar story, but my grandmother swore drinking that as a child was why she never had osteoporosis.
Me? It's 2024, most food lacks nutritional value, so I cook everything to temp and take supplements