Text 10221, 80 rader
Skriven 2011-05-03 07:34:18 av Dave Drum (1:18/200.0)
  Kommentar till text 10159 av Nancy Backus (1:261/1381.0)
Ärende: Sauces
==============
-=> Nancy Backus wrote to Dave Drum <=-

 RH> Never done the former, used to do the latter when it was OK to use raw
 RH> egg in things. Also cost less to make than to buy as we used basic

 DD> It's *STILL* OK to use raw eggs in darned near anything. It just
 DD> requires some care in handling and meeting some common sense
 DD> conditions ... most of which are not known or paid attention to by
 DD> home (or restaurant) cooks. It's just easier to condemn *ALL* raw egg
 DD> usage than it is to learn what's going on and follow proper practices.

 NB> It also helps if you know your supplier.  The eggs Wegmans sells are
 NB> from their own farms, and have never tested positive for any of the
 NB> nasties.  They still tell people not to use raw eggs, but any time
 NB> there's a scare, they also will reassure that their eggs have never
 NB> been infected.  I wouldn't be at all loath to use raw eggs from them,
 NB> as long as I was also following the commonsense conditions...

I have eaten at Sam & Ella's a couple of times and it was no fun. But, I still,
following common sense precautions ... such as not using the shells to separate
the albumen and yolk, washing the dirty ones before opening, etc., use raw eggs
in some dishes. I also use wooden (almost exclusively) cutting boards as the
wood contains natural bactericides and is easy enough to keep clean by wiping
down with a damp soapy sponge/cloth and following that with a wipe down with a
vinegar rag.

Both times I have been the guest of Sam & Ella they have been hosted by
restaurant operations. Never at home. Or at the homes of any of my nears and
dears ... all of whom use raw eggs when they are called for by a recipe.

Healthy people need to remember that there is a very small risk and treat eggs
and other raw animal foods accordingly. Use only properly refrigerated, clean,
sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with
the shell. Refrigerate broken-out eggs, prepared egg dishes and other foods if
you won't be consuming them within an hour.

For summer outings, use ice or coolant in an insulated bag or cooler to keep
cold foods cold (40:F/4:C. or lower) and thermal containers to keep hot foods
hot (140:F/60:C. or higher). When toting raw eggs on outings, leave them in
their shells. Immediately consume, refrigerate or freeze raw or lightly cooked
egg dishes. Eggnog and homemade ice cream should be based on a cooked stirred
custard to ensure safety. 

Unless .... (people with compromised immume systems read no further)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Raw Egg Nog
 Categories: Beverages, Dairy, Eggs
      Yield: 4 servings

       4 lg Raw free-range organic eggs
       2 c  Raw pasture-fed milk
       1 c  Raw pasture-fed cream
     1/8 c  (to 1/3c) natural sweetener
            - such as: unheated honey,
            - or rapadura
       1 ts Fresh ground nutmeg

  Separate eggs yolk and whites.

  Blend egg yolks with sweetener and a touch of cream.

  Separately blend egg whites until soft peaks are formed
  (whisk may be required). Egg whites are optional. You can
  also make creamy egg nog by blending the whites with a
  small amount of cream, this makes it less fluffy and adds
  a creamy texture to it.

  Combine everything together.
 
  From: http://www.naturalnews.com

  Uncle Dirty Dave's Archives

MMMMM

... Eternity's a terrible thought. I mean, where's it all going to end???
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