Re: Re: butter pecan satin

[Guest guest]

At 09:40 PM 11/15/2008, you wrote:

I am delighted to have this

recipe!! I've been wondering about it for a long time. But is it

really made with uncooked eggs? Am I just paranoid to be concerned

about salmanela? Also, has anyone tried it with almond butter

rather than pecan butter? I don't know of anyplace locally that

sells pecan butter. Actually I order my almond butter on the

internet, so I guess I could look for pecanbutter there

too.

Yes, it's really made with raw eggs. Salmonella is not normally a problem

so long as you wash the shell before you crack it. I do not use

factory-farm eggs, so that danger is even further reduced.

If, however, you are really concerned, buy pasturized eggs, which are

" raw, " and will do the same thing.

No place here carries them, and neither my husband nor I, nor my mom,

with her heart condition, nor my dad, have ever gotten

salmonella.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

We eat raw eggs here too. Haven't you made Elaine's mayo? I never knew mayo could be so good until I had homemade! Personally, I wouldn't eat grocery store eggs raw, even washing the shells, but that's just me. I get my eggs straight from the farm from someone I know, and I know exactly how the chickens are fed and cared for, and they are the healthiest chickens anywhere. So, no fears there. I do wash the shell if I am going to eat it raw. If you have a local farmers' market, that would be your best bet for eggs.

Sonya

On Sun, Nov 16, 2008 at 12:04 AM, Wizop Marilyn L. Alm wrote:

At 09:40 PM 11/15/2008, you wrote:

I am delighted to have this recipe!! I've been wondering about it for a long time. But is it really made with uncooked eggs? Am I just paranoid to be concerned about salmanela? Also, has anyone tried it with almond butter rather than pecan butter? I don't know of anyplace locally that sells pecan butter. Actually I order my almond butter on the internet, so I guess I could look for pecanbutter there too.

Yes, it's really made with raw eggs. Salmonella is not normally a problem so long as you wash the shell before you crack it. I do not use factory-farm eggs, so that danger is even further reduced.If, however, you are really concerned, buy pasturized eggs, which are " raw, " and will do the same thing.

No place here carries them, and neither my husband nor I, nor my mom, with her heart condition, nor my dad, have ever gotten salmonella.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

At 09:39 AM 11/16/2008, you wrote:

We eat raw eggs here too.

Haven't you made Elaine's mayo? I never knew mayo could be so good

until I had homemade! Personally, I wouldn't eat grocery store eggs

raw, even washing the shells, but that's just me. I get my eggs

straight from the farm from someone I know, and I know exactly how the

chickens are fed and cared for, and they are the healthiest chickens

anywhere.

My husband, who does not care for mayonnaise, said that store bought mayo

always gave him the runs. Homemade mayo, according to my modification of

Elaine's recipe (a little more mustard, 'cause we like it that way), does

not -- and he likes that. But otherwise, he won't touch

mayonnaise.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund