I bet if I pick up that sandwich the sauce and fries will come with it
Marty: The future, it's where you're going? Doc: That's right, twenty five years into the future. I've always dreamed on seeing the future, looking beyond my years, seeing the progress of mankind. I'll also be able to see who wins the next twenty-five world series.
Marty: The future, it's where you're going? Doc: That's right, twenty five years into the future. I've always dreamed on seeing the future, looking beyond my years, seeing the progress of mankind. I'll also be able to see who wins the next twenty-five world series.
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DaimarA Million Feet Tall of AwesomeRegistered Userregular
I think I remember Alton Brown saying chances of salmonella are something like 1 in 40,000. Now, raw eggs aren't appealing enough to make me want to eat it on top of a sandwich, but I am more than willing to take my chances with raw cookie dough.
Chances may be 1 in 40,000 but I have had true food poisoning once already and now I never want anything to do with peanut butter ever again. I'd rather not go through that with eggs when I can just cook it up and make it far more delicious anyway.
Chances may be 1 in 40,000 but I have had true food poisoning once already and now I never want anything to do with peanut butter ever again. I'd rather not go through that with eggs when I can just cook it up and make it far more delicious anyway.
If you've ever had eggs with runny yolk, those did not get cooked enough to kill salmonella inside the yolk. Not trying to be a dick, just some advice about if you're truly wanting to avoid the chance.
I love that the origin of the Francesinha is that it's just a croque-monsieur adapated for local tastes. If the local taste in Porto is to take a cheese-topped ham sandwich and stuff it with sausage and then smother it in beer sauce, well, I was clearly meant to be born in Porto.
You can pasteurize eggs at home holding them at 135 for 105 minutes. it does change the raw consistency but not the cooked. It does increase the whipping time of eggs when making dressings and such. I use this method when I want to use raw eggs in stuff, like home made mayo.
You can pasteurize eggs at home holding them at 135 for 105 minutes. it does change the raw consistency but not the cooked. It does increase the whipping time of eggs when making dressings and such. I use this method when I want to use raw eggs in stuff, like home made mayo.
You have to make sure the acid level is correct and it takes 1-7 days depending on how much acid you use to be sure. So I much prefer to just pasteurize the eggs and I can do whatever I want with the recipe.
It is an option for folks without an easy way to pasteurize the eggs.
Cabezone on
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StraightziHere we may reign secure, and in my choice,To reign is worth ambition though in HellRegistered Userregular
I don't think I prefer one over the other, but I'm not giving up raw eggs. Pisco Sours and sugar/butter/egg pre-cookie dough are two of my favorite treats.
Chances may be 1 in 40,000 but I have had true food poisoning once already and now I never want anything to do with peanut butter ever again. I'd rather not go through that with eggs when I can just cook it up and make it far more delicious anyway.
Dude, anything...literally anything can give you food poisoning. I've had it, and I'm pretty sure it was some Fancy cheese that did it to me that was at a buffett my work treated(hah) us to. I've not had the urge to never eat cheese again dispite 4-5 days of pain which began the night before I was going to get on a plane for my vacation. Luckily I had vomited out everything inside me including my bones before getting on the plane, so i was able to just sit quietly screaming in pain until i got to my destintation and passed out.
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Doc: That's right, twenty five years into the future. I've always dreamed on seeing the future, looking beyond my years, seeing the progress of mankind. I'll also be able to see who wins the next twenty-five world series.
also it can be cooked and still look like it's on the raw side
Note that the chances of getting sick are still low unless you're downing raw eggs every morning like Rocky. Raw eggs still look unappetizing though.
Doc: That's right, twenty five years into the future. I've always dreamed on seeing the future, looking beyond my years, seeing the progress of mankind. I'll also be able to see who wins the next twenty-five world series.
Don't forget me! I am a proud member of Team Chicken Fries
If you've ever had eggs with runny yolk, those did not get cooked enough to kill salmonella inside the yolk. Not trying to be a dick, just some advice about if you're truly wanting to avoid the chance.
Yes to all of that.
Vinegar at room temperature sterelises the mayo.
Satans..... hints.....
It is an option for folks without an easy way to pasteurize the eggs.
They make a damn fine Aviation
I also recommend mustard mash.
Not had sour cream in it before
HISSSSSSSSSSSSS. Blasphmey!!!
Dude, anything...literally anything can give you food poisoning. I've had it, and I'm pretty sure it was some Fancy cheese that did it to me that was at a buffett my work treated(hah) us to. I've not had the urge to never eat cheese again dispite 4-5 days of pain which began the night before I was going to get on a plane for my vacation. Luckily I had vomited out everything inside me including my bones before getting on the plane, so i was able to just sit quietly screaming in pain until i got to my destintation and passed out.
Gimme dat cheese and PB.
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hey. hey @Fishman. hey. get this and report.
"Have you had cheesecake...IN PIZZA CRUST? Experience the gimmick taste roller coaster today!"
It is fucking terrible
I won't eat papa johns either.
-Indiana Solo, runner of blades
Steam ID - VeldrinD | SS Post | Wishlist
5. Out of cheese.
6. Bathroom.
6. buy more cheese.
If you ate that much cheese you're not going to to the bathroom for a long time.
Marco's is delicious. Their Pepperoni Magnifico and White Cheezy are excellent pizzas.
Too bad the closest Marco's is an hour drive from my apartment.