[Magdalen] BLT.

[Sibyl Smirl]

On 11/4/16 9:39 AM, Cantor03--- via Magdalen wrote:
> You and Martha Stewart who makes nearly everything from scratch.
> I did see her, gasp, use some bottled lemon on a lemon cake recently,
> though.
>
>
> In a message dated 11/4/2016 9:45:38 A.M. Eastern Daylight Time,
> mjl at ix.netcom.com writes:
>
>>>> The only better mayo is when I decide to make my  own.<<<
>
> Now THAT'S something I've been meaning to branch  into.  In small batches,
> of course, as I'm sure I don't have any calcium  disodium EDTA on hand (the
> only "preservative", apparently, listed in the Best  Foods ingredients) to
> keep it alive forever in my fridge.
>
> And looking  at my Best Foods label right now, I'd never, ever noticed
> "Known as Hellman's  east of the Rockies" before!

As a doctor, of course, you know all about salmonella. I made mayo half 
my life with backyard eggs before it suddenly was everywhere in the 
cooking and nutrition sections about a certain percentage of US eggs 
having salmonella in them.  Of all the raw eggs I've eaten, (never 
straight, always as an ingredient in something or other that didn't get 
cooked, for example a favorite blender/yogurt/plus drink) I never did 
get a tummy-ache from them, much less a serious case.  But the newspaper 
scared me off anyway.  Some years after that, I read about how to 
pasteurize your own eggs at home.  Never have felt energetic enough to 
do that step, though--just got out of the habit of raw-egg recipes.

Never used disodium EDTA, never had a problem with it spoiling.




-- 
Sibyl Smirl
I will take no bull from your house!  Psalms 50:9a
mailto:polycarpa3 at ckt.net