Q&A: What color highlights look good on medium brown hair?

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 :)

What do you think? Answer below!

where to find a medium

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

http://www.fao.org/docrep/006/y4743e/y4743e06.jpg

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.

http://www.co.boulder.co.us/health/environ/foodsafety/factsheets/safeSushi.htm

and commercially frozen fish doesn’t affect fish quality, all sushi places in the usa use frozen fish.

http://query.nytimes.com/gst/fullpage.html?res=9E02E0D91438F93BA35757C0A9629C8B63

….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.

Know better? Leave your own answer in the comments!

List five different ways a medium may be contaminated during the preparation process?
List five different ways a medium may be contaminated during the preparation process?
Please help! 10points for the first COOL answer.

Suggestion by Karl
I doubt I can give you a ‘cool’ answer, but I’ll try and give the right answer;

1.) Touching your medium with your hands
2.) Exposing the medium to the air around us, bacteria spores can be carried in the air
3.) If using an inoculating loop; not steralising it via pyrolysis (bunsen burner flame) or not steralising your apparatus properly.
4.) Breathing, sneezing, coughing on to the medium.
5.) Not wearing gloves. Someone in my class scratched their ass and did this in our class, he was the only person in the class to grow feces bacterium… The smell was horrid :/

Know better? Leave your own answer in the comments!

where to find a medium

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47 Responses to Q&A: What color highlights look good on medium brown hair?

  1. teekay1972 May 16, 2013 at 1:34 am #

    Different types of meats are susceptable to different types of bacteria and parasites. Some of those bugs (like salmonella on chicken) need longer cooking time to be killed.

    Pork and Chicken (or any poultry) are meats that should always be cooked to well done (no pinkness showing).

    If you invest in a good meat thermometer most have the temperatures that are safe printed right on it.

    Beef is prone to less things so you can eat it rare. Also most bacterias for beer are on the surfaces of meat – so if a Steak as EColi on it – that germ will die off with contact with heat. However if the beef has been ground up (and then put back together like a burger or meatloaf) the bacteria could be spread throughout the meat and you need to cook it longer to make sure the center gets hot enough to kill the bacteria.

  2. Dirty Dave May 16, 2013 at 1:49 am #

    It’s not a rare or medium rare issue. It’s a temperature issue.
    Certain meats have to be cooked to a certain temperature in order to be considered safe to eat.

  3. gsaid88 May 16, 2013 at 2:09 am #

    BECAUSE MEDIUM AND RARE MEAT COULD MAKE PEOPLE REALLY SICK AND VOMITING TOO.THAT IS WHY WE CANNOT COOK OUR FOOD LIKE THAT.AND WE ALSO CAN GET A STOMACH PAIN TOO.

  4. threebeerss May 16, 2013 at 2:56 am #

    Cook all meat until it’s done throughout.

  5. maxhedr00m May 16, 2013 at 3:08 am #

    The Chicken prcessing machines are more invasive than those of other meats So there is more likely to be contamination on the inside of the chicken that can’t be washed off. A steak rarely has contamination on the inside. A hamburger on the other hand can also have contamination on the inside and should be eaten at least medium well.

    My general rules are.
    Never play poker with a man named Doc.
    Never eat mexican food north of the Red River.
    Never eat Seafood if you are more than one state from the coast.
    Never date or marry someone that has more problems than you.
    Never eat at a place called Bob’s.

    Oh and always fully cook any fowl or ground meat.

  6. DJ LIVE May 16, 2013 at 3:53 am #

    becuz chicken is a dirty meat and beef isnty

  7. catart1956 May 16, 2013 at 4:11 am #

    All has to do with”Bacteria”, All meats, be it red, chicken, game. or seafood and even some vegetables has bacteria. Now some of these bacterias are harm full to humans(in some cases can kill or make very sick) So this is the main reason why we cook our meats.
    if you need more info im me and i will go into more details

  8. Amber F May 16, 2013 at 5:04 am #

    Go vegetarian, like me! Here’s why:

    http://www.goveg.com/feat/chewonthis/index.asp

  9. ivorytower May 16, 2013 at 5:13 am #

    the lack of exposure to airborne bacteria means that meat doesn’t have to be brown all the way through. In fact many people enjoy it with varying amount of pink and with varying amount of juice.

    Chicken and pork have salmanilla and parasites that have to be killed by property heating the meat.

    See the link below for a chart of how long things need to be cooked.

    Most between 160-180 degrees. When I grill I try to get the center up to 180 on all cuts of meat.

    I also like to sear my beef at a high temperature to trap in all the juices.

  10. sparky_dy May 16, 2013 at 5:29 am #

    It all depends on what micro-organisms are living in it, how easily they are destroyed by cooking and how well your immune system can cope with them.

    Generally, the germs in red meat tend to be less harmful than the ones in white meat; and the germs in meat from herbivores tend to be less harmful than the germs in meat from carnivores (even non-obligate carnivores fed on a vegetarian diet). Animals which are kept in unsanitary conditions pick up even more germs.

    Bacon is an exception: it is cut thinly, so the heat of cooking propagates through it quickly.

    All the same, I like my steak “five to burnt”, thank you.

  11. ursula r May 16, 2013 at 6:21 am #

    really all your meat should be cooked to about 180 or above because of all the bad bacterias, when you buy meat you dont know who handled it, did the person was wearing gloves, did they wash there hands, now a days most restaurants are requiered to cook food well done because of somonella and other Bacteria that can lead to food poison and i would not eat meat or fish that is not cooked well done, i was certyfied in health and food sanitation and i say please cook your food 180 or above but then this is up to you, if you like to cook it the way you like it then do so, i myself would not, not even beef or steak, did you know that pork has worms in it and when not cooked proberly its not good, please no offens iam just trying to be helpfull. have a nice day

  12. jaykay31 May 16, 2013 at 7:20 am #

    It is the bacteria. That can be deadly if you do not cook it right or you can be ill for days. i get my steak well-done just to be on the safe side and always check for no runny or blood when it is on my plate.

    It also might have to do with the thickness of the meat and where the meat came from as well.

    Different areas of country can be cooked differently too.
    You never know.
    Check it out on the website. Something to learn everyday right?
    Joanne

  13. DB32 May 16, 2013 at 8:01 am #

    I’m not an expert on what causes these meats to be so different, but I think Sushi is basically raw fish and there doesn’t seem to be much of a health danger with that. Seems the salminella (sp?) is mostly a danger in poultry.

  14. Tinki-Winky May 16, 2013 at 8:26 am #

    because some people may not want them full cooked or it might be that meat is sometimes ment to be cooked in special ways

  15. Smeek May 16, 2013 at 8:34 am #

    because of the bacteria that is naturally produced in the meat.

  16. mrfatso42 May 16, 2013 at 9:25 am #

    Yes some can be eatten rare. Pork,chicken, and many species of fish need to be cooked. When you are eatting beef it depends on what type it is. If it is a ground beef you need to cook it well becuase parts of the intestine may have been ground into the beef which has bacteria in it. Also if you are not used to eatting rare meat it might make you sick becuase you have not built up resistance.

  17. Stephanie L May 16, 2013 at 9:52 am #

    food-born illness. yuck. you don’t want that for dinner!!!!

  18. wcowell2000 May 16, 2013 at 10:40 am #

    Peter K is correct

  19. rupert~grint'$~bige$t~f@n May 16, 2013 at 11:03 am #

    because they have to be heated to a certain temp n b able 2 stay there for an amount of time or it is against the law to serve unless at a bar-b-que

  20. sittinwitson May 16, 2013 at 11:25 am #

    you are what you eat, get this……….chickens peck at their own droppings………pigs root in theirs……………..cows, they dont, they eat grass and food the farmers give to them………….fish, they are pure, as long as the water they come from is clean…………..

  21. 5150 May 16, 2013 at 12:16 pm #

    It’s called parasites. Heat kills them.

  22. sunstar May 16, 2013 at 12:29 pm #

    First of all Chicken is not a meat,it is a poultry.The reasoning is bacteria. Meat such as steak and lamb has to be washed thorough and in some cultures have to be blessed. There is also Pork which has to be cooked thoroughly also due to parasites that live in the pig. I know i know it sound gross but when properly prepared is very eatable and good.As you know Susi is another type item that is prepared raw fish item or seafood item has to be keep at the right temp and when preparing has the ability to carried parasites. Safety with all meats ,poultry and fish is in the preparation! Bon Apite

  23. Rob May 16, 2013 at 1:18 pm #

    The most common and easy answer is because of salmonella. Chicken has salmonella in it that will make you get horribly sick (It isn’t fun. Trust me, I’ve had it.). Steak doesn’t. HOWEVER. Any meat can make you sick if undercooked. ALL meats should be cooked all the way through to make sure it is safe to eat. NEVER eat any meat that is cooked rare. Any meat cooked rare can and probably will make you sick. Medium rare and well done are much more safe to eat.

  24. Sydney O May 16, 2013 at 1:54 pm #

    Well all meat is different ask a scientist

  25. GuitarMan13 May 16, 2013 at 2:01 pm #

    bacteria

  26. Unikorn_ Stew May 16, 2013 at 2:24 pm #

    I dont want to get parasites. (from the germs in the meat)

  27. firegodess917 May 16, 2013 at 3:13 pm #

    alot of these answers are very good, but to ad on to the pork, it should be fully cooked, because pork carries tape work, or it is one of the most common ways to become infected with tape worm. this is a true story: there was a jewish community that became infected with tape worms in their brains, due to their hispanic house workers not properly washing their hands after using the bathroom, and they were hosts to tape worm. the house workers touched the raw food, preparing it for consumption by the jewish community, and they contracted the tape worm that way.

  28. Motherhen May 16, 2013 at 3:30 pm #

    Technically, most health practitioners would require all kinds of meat to be fully cooked to ensure that all the bacteria (and potential disease carrying micro critters) are killed. Certain bacteria and viruses can still survive in temperatures exceeding 150 degrees.
    So, when eating a rare or medium rare steak, you are risking your health by gambling with bacterial fate.

  29. MR. T. May 16, 2013 at 3:31 pm #

    I LIKE IT BLOODY PERIOD!
    I have not gotten sick from any I have cooked!
    Maybe some people have a stomach problem with some meats, but not me
    Knock the horns off and wipe it’s a– and I’ll eat it

  30. Lil Jay May 16, 2013 at 3:39 pm #

    some meat contains more parasites that are harder to get rid of so we cook then well and not rare

  31. Wi-Skier May 16, 2013 at 4:15 pm #

    All meats can carry parasites, some very harmful some just annoying.

    Pork is susceptible to trichina worm which causes trichinosis a potentially dangerous parasitic infection possibly leading to death. That is why one makes sure their pork is cooked through and through. However, in developed nations trichinosis is rare due to various codes and the like. According to Wiki most cases in the developed world are due to people consuming home raised swine, bear, or other undercooked game.

    The salmonella bacteria is just endemic to chicken and their eggs. Salmonella is a nasty bug while the consequences of catching are not necessarily fatal in healthy people it is miserable and potentially fatal for those with compromised immune systems.

    Beef can contain parasites and poorly handled beef can become infected with any number of parasites, but properly handled beef is okay, beef parasites are typically no more than annoying. A tapeworm is disgusting but it is not going to cause you serious health problems (provided you are able to maintain an adequate diet).

    When you cook, do not rely on look but use a thermometer instead.

  32. carol May 16, 2013 at 4:55 pm #

    I’m sure that beef (steak) purchased in restaurants cannot be served partially raw anymore. I’m not a steak eater but i know hamburgers at diners have to be cooked all the way through.
    I have all meat well done including poultry.

    AMBER F………YOUR LINK HAD SUCH AN EFFECT ON ME, THANK YOU FOR SHARING. I DON’T UNDERSTAND HOW YOU COULD GET SO MANY THUMBS DOWN ON YOUR RESPONSE. THOSE POOR ANIMALS THAT WE EAT. THANK YOU AMBER.

  33. Ty May 16, 2013 at 5:34 pm #

    well actualy humans are supposed to eat meat all raw,
    think of it this way were the only species on the planet who cooks there food. but now since they use chemicals and stuff to make chickens grown faster or whatever its smart to cook your meat, but as raw as possible, the raw’er the healthier.

  34. toddk57@sbcglobal.net May 16, 2013 at 5:54 pm #

    Well: it is very important with Meats ,Fish &Poultry as known
    food items also they are Nutritional when cooked completely
    for better results and knowing about this would be
    related towards Food Quanities because of per serving

  35. momokodragon May 16, 2013 at 6:52 pm #

    Salmon can be consumed raw if it is prepared by someone who knows what the heck they’re doing. Sushi should never be frozen whoever mentioned that. Chicken can carry a very dangerous disease(Salmonella) and has to be cooked all the way through to make sure there’s no bacteria left. Chicken eggs can also carry Salmonella. Steak only carries mild bacterial germs where it has come onto contact with air. That’s why the inside can be left red and uncooked. I know you didn’t ask, but pork[in America] can very likely contain a horrible disease known as Trichinosis. In other countries(like Japan) Trichinosis is about as common as being born with an extra toe. It’s cray and unheard of. So is Salmonella. it’s not because they’re better or smarter, but because there is far less demand with their population and the size of the country….it’s easier to do everything carefully. Whereas here in America, there’s way too much stuff going on and it would be impossible to test every animal on your farm for salmonella/trichinosis and such. The reason you wouldn’t get sick from sushi is because fish in the ocean don’t normally carry a lot of bacteria or disease, and that green spicy paste(wasabi) that you eat with it is a natural antidote to food poisoning.

  36. kbquestions May 16, 2013 at 7:06 pm #

    meat like steak can be cook medium rare becouse most the bad diseases are on the outsideof the meat, hamburger is grinded and the bacteria are mixed throughout the meat

  37. mycutiepie May 16, 2013 at 7:33 pm #

    Raw chicken has tons of bacteria that can make you horribly sick, witch is why you cook it to kill the bacteria and germs. (not to mention parasites,

  38. ac_achen May 16, 2013 at 8:05 pm #

    eating steak(beef) medium rare or rare is not safe to eat…there is still a possibilty of some bugs in there…. but it’s tasty!

  39. stagger3 May 16, 2013 at 8:43 pm #

    Just like everyone else agrees on, ground meat is more vulnerable to contamination.

    I only eat meat that is fully cooked, pork especially has parasite worm eggs, and they can hatch inside you if you don’t cook it thoroughly.

    Check out this video and you may never eat Pork again!

    http://www.metacafe.com/watch/447498/what_happens_when_you_pour_coke_on_raw_pork/

  40. ♥Shelby♥ May 16, 2013 at 8:46 pm #

    To start Chicken have parasites in their blood which are like poision to humans but steak can be bloody because nothing in their blood (should) poision you, the same thing with samon. So birds as in ducks, chickens, etc. should be fully cook. Beef and salmon along with others can be partially raw.

  41. DON S May 16, 2013 at 9:21 pm #

    A big clue is in what the animals eat. Beef cattle eat plant materials; a few ants in the grass don’t count. Pigs are happy to eat meat; given the wrong chance, they will eat a farmer. Natural chickens eat grasshoppers and other things that have lots of contact with the ground.
    A second clue is size. Small animals like chickens, rabbits, and squirrels have thinner skin and more skin area per pound of meat. This makes their hides a better harbor for parasites, and it makes them hard to skin in a sanitary fashion.
    Fish (and the fish they eat) don’t sleep on the ground, and they are hatched wearing a wrapper that is more hygienic.

  42. Cat May 16, 2013 at 9:39 pm #

    For all it’s worth…I’ve been eating raw meat my entire life and never been sickened by it for even a day! Now Foul on the other hand…well, look at the word…foul!
    Many cultures of the world consume raw red meat and the more natural (organic) it is, the far better I believe it may be for you to consume in any way.
    I do not make an everyday practice of eating flesh harvested meat any longer and stick with fish and veg., but I am never adverse to eating some raw meat every once in a while. Carpaccio or call it what you may depending on your culture (mine is German and we eat raw ground sirloin with raw egg, onion and spices)! Eat up if that’s what you like!
    Live a little! Life’s short! Enjoy!
    P.S. Salmon is eaten raw too, hence sushi or sashimi! Foul on the other hand…once again…foul! And as far as “which meat is which”…well if you don’t know then don’t eat meat at all! They’re not remotely alike!

  43. Rivka S May 16, 2013 at 10:27 pm #

    Some animals contain e. coli or salmonella in their intestinal tracts or in their feces and blood.

    At the moment of slaughter, this may come out and infect the meat. Slaughterhouses do their best to keep clean facilities so there is no recall. They also do their best not to allow the meat to get dirty.

    However, it is in the blood of many of these animals. In order to kill the e.coli or the salmonella the meat must be cooked to a certain temperature. This is true for all poultry and beef. I believe it is 160 degrees.

    Because of the density of the meat itself this means that some meat must be cooked thouroughly before it reaches 160 degrees inside. Others will reach 160 degrees and still be rare on the inside.

    Pork must be thouroughly cooked because if it is not then you end up with worms.

    All poultry must be cooked thouroughly because of the e. coli salmonella problem.

    Beef has to be cooked to a certain degree (160) in order to be safe to eat.

    Salmon is cooked through but the meat is pink whether it is cooked or raw.

    Cod must be cooked thouroughly because of worms.

    Now that you know more than you ever wanted to know about your protein resources, please keep in mind that your body needs two servings of protein a day for a healthy diet.

  44. louisiana_mommy May 16, 2013 at 11:02 pm #

    They are all recomended to be fully cooked. If you notice on most resturant menu’s there is a disclaimer for food poinsoning if you order your meat anything less than well done. It is just a matter of what you like.. no meat or egg is safe under cooked!

  45. Wolfy747 May 16, 2013 at 11:44 pm #

    beef and most seafood are safe enough to eat if they have been cooked to 140 F, and this is due to the fact that they contain e.coli. However, most poultry contain salmonilla which cannot be killed until the meat reaches a tempertature of 165 F. Which is why, if you worked in a restaurant, you would find refrigerated uncooked poultry always lies below the uncooked beef, seafood, etc. And likewise, all cooked meat would sit above that on another shelf.

    This is what happens when you work in a restaurant. Some of the rules actually stick in your mind, along with the reasons behind them.

    -Argiope

  46. J151 May 16, 2013 at 11:47 pm #

    I really don’t know what the answer is but I am always sure to order chicken well well done because it is horribly disgusting if undercooked!

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