A lot of people I know eat sushi, and I can’t really capture the essence of why. They’re not all doing it to look cool, because I know some of them care about cool as much as I care about One Direction. They are not restricted to sushi because of some allergy to everything else. Many of them claim to “enjoy” it. I think they maybe just haven’t really gone to the trouble of understanding what is motivating their food. No, I didn’t leave off “choices.” What does your food want? Specifically, how does the food feel about YOU?
Deep down, on a literally visceral level, I believe all meat and seafood is trying to kill me. This is not some kind of granola theory about “toxins” or some medically based cholesterol or whatnot issue. I think meat is just waiting for its chance to get you. If you don’t handle it like a bomb counting down to zero on your countertop, BOOM! Cross-contamination!! I mean—it’s not even 100% dead until it’s cooked, people. There is still some tiny vestigial spark of life in there, and it hates you. Meat will poison you faster than a Weird Sister and to hell with iambic pentameter.
Seafood is the absolute worst. It remembers the freedom of the ocean, and it wants to get back into the sea as quickly as possible. If it hurts you a little on the way out…all the better. Given the high level of bad feeling toward you, it seems pretty irresponsible to eat it raw. One of the most common food poisoning bugs is salmonella. It’s not a mistake that it says “salmon” right in there. The salmon can hate you so much that you get sick from some lettuce.
Because I believe meat is harboring a grudge, I allegedly overcook it¹. I am not overcooking it. I am cooking the revenge out of it. A piece of meat that has been heated through to the recommended temperature is not only properly dead at that point, but it will not come back as a zombie chop or tilapia walker. It has been neutralized. There is plenty of barbeque sauce at Costco to rehydrate your meat, so I’d really rather not hear any complaints about my nice, safe chicken.
Oh, and before you accuse me of knocking something I haven’t tried, I have eaten sushi. In fact, I ate sushi in Japan. Sort of. It was on a Japanese airline, anyway, which is the same thing. No, it didn’t make me sick, but it didn’t make me happy, either. Since I can assert my womanhood with just the wasabi, thank you very much, I’ll continue putting it in my cocktail sauce and mashed potatoes. If you “like” sushi, all the more for you. Don’t ever forget, though, that your harmless indulgence is seasoned with the collective vengeance of millions of tuna. Tuna never forget.
 Citation: My husband, who thinks those temperature recommendations from the USDA are just suggestions, not THE ONLY WAY TO KEEP HIM SAFE.