What color highlights look good on medium brown hair?
I have medium brown hair and I am getting highlights soon. Any ideas of what color highlights I should get that would look good on medium brown hair?
Suggestion by Megan
I think that a lighter brown and maybe a darker blonde would look good. If you just get blonde with medium dark hair it would look like a skunk.
Suggestion by Emilys’ Army
Lighter brown, dark blonde, a nice auburn (it’s like a red but more browny)
I have medium brown hair and I originally got lighter brown highlights and they looked really really nice and when I had a tan they looked even nicer, now i have auburn ones and they look really natural as if I didn’t even get my hair highlighted.
If your skin is fair I’d go with the blonde
If it’s tan I’d go with the light brown
If you are going for natural go with the auburn
Good luck 🙂
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Why can some meat be cooked medium rare but others have to be fully cooked?
Why is it that salmon can be cooked medium rare but chicken has to be cooked all the way through? Why can steak (beef) be partially raw (medium rare or rare) and still be safe to eat? What are the rules on knowing which meat is which?
Suggestion by Peter K
If you studied parasites like nematodes you wouldn’t want your meat rare. But chicken is often infected with salmonella and pork with parasites so you really need to cook them well. Beef is less of a problem.
Suggestion by lizbth81
Okay, I don’t know ALL the ins and outs of it, but I do know that the reason you can have steak rare is because the inside of the steak has never seen the light of day (or the germs that are in the air of the light of day 🙂 The reason ground beef must be cooked all the way through is because when its ground all the meat is exposed to all the germs.
Chicken can have salmonella and pork, trichonosis, but beef doesn’t have those things.
I imagine salmon is that way also.
What I don’t know is why we can eat meat like sushi raw.
Suggestion by soothsayer
[don’t let the negative ratings deter you because people don’t understand food, and where it comes, or how it is treated. everybody thinks food just comes from the supermarket in plastic. if you research where our food comes from, and the specific threats that face it, you will understand what i’m saying (rather crudely) is true.]
salmon should be cooked all the way, or medium well.
salmon is a fresh water fish, and anything that lives close to land will have a lot of most parasites on it. even the most clean looking pristine freshwater fish will contain parasites.
here’s a diagram on what to expect if you eat raw freshwater fish
deep ocean fishes don’t usually have parasites as they don’t come near shore with the exception of tuna. tuna runs a slight risk of parasites, but it can be eaten raw without treatment. However, the FDA requires all fish that is to sold with the intention to be eaten raw to be commercially frozen prior to sale (usually it is flash frozen to below -15 so large ice crystals don’t form which would destroy the texture of the fish–nearly ALL sashimi in the usa is made from frozen fish, including the $ 500 a plate sushi at masa in nyc–read the nytimes link). unless the salmon is “sushi grade”, i.e., frozen, don’t eat it raw. medium well done is fine. and don’t try freezing fish at home, it is not the same (home freezers can’t freeze that cold which will result in large ice crystals forming in the fish)
here’s a source on why raw sushi is frozen.
and commercially frozen fish doesn’t affect fish quality, all sushi places in the usa use frozen fish.
….as for pork and chicken, there is a small risk of trichinellosis (in pork), and salmonella (in chicken) depending on sanitary conditions at the farm and the butchering plant. also for pork and chickens, how they are raised (often in cramped conditions) makes them more susceptable to parasites than cattle. you really want to cook that meat well.
another big part of the equation is WHERE the meat was sourced, and how it is handled prior to it landing on your dinner table. with shellfish, you are required by law to have a label on where the oysters and clams were caught. for meat, it’s nice to know which farm the meat came from because sanitary conditions vary from farm to farm.
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