[Magdalen] BLT.

[Sibyl Smirl]

In the British Isles and Europe, they don't get salmonella eggs.  I 
guess the French are picky about their fresh Mayonnaise.  Every laying 
hen gets vaccinated for Salmonella in their systems.  Wonder what the 
anti-vaxers think of that!  I can guess what the old-fashioned stubborn 
farmers, like those in James Herriot's books, very much like the 
old-fashioned Kansas farmers that I grew up with, think of it.  I know I 
always won my games of Henhouse Russian Roulette, and I was never all 
that lucky any other way.


On 11/4/16 11:09 AM, Sibyl Smirl wrote:
> 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