Text 23438, 88 rader
Skriven 2012-04-07 09:57:00 av MIKE ROBERTS (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: narsty situations 478
=============================
-=> In a Subspace Msg From Michael Loo to Jim Weller <=-


 
 JW> Eggs get washed before packaging and most chickens go through
 JW> chlorinated water baths (in the US). And most people cook their eggs
 JW> and their birds most of the time. Plus people have immune systems
 JW> that cope with the bugs at low levels so they don't get sick 8% of the
 JW> time they have a chicken or egg meal.

 ML> Sometime when I have the free time I'll lick the outside
 ML> of an egg once a day until I get sick. I predict that I
 ML> will get tired of the practice long before I get sick.

You guys are getting to me.. I remember back in the 70's I was heavily
into Weightlifting and bodybuilding, and the so called lifestyle. We
would just crack open 6 eggs and drink them down for the protein. Never
got sick. Now with all the scare, I would not think of it. I dunno if I
would get sick, I didn't then and I don't know what changed?

I do remember going to a local Italian Restuarant that had a great Fish
Fry in Fridays. I ate there, and took a doggie bag back home and gave
some to my Doberman puppy. Almost lost him, and I was in hospital for 3
weeks. Initially I had a fever of over 105 and they were going to put me
into an Ice bath. Lucky for me the fever did break beforehand, but I was
soo sick, No solid food while at the hospital and the first 2 weeks nothing
would have stayed down anyway. I mainly had to stay due to having to
have fluids and antibiotics hooked into IV until I could take things
orally again. Health board came in and did investigation of the
restuarant. My poor puppy just barely made it also. It was not
salmonella though, it was camplobacter or something like that. Not a
fond memory.

Mike
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Mini Ice Cream Cookie Cups

INGREDIENTS


1  package (16 oz) Pillsburyr Ready to Bake!T refrigerated sugar cookies
   (24 cookies)

4  teaspoons sugar

1/3 cup Fisherr Chef's Naturalsr Chopped Walnuts, finely chopped

1/2 cup Hershey'sr semi-sweet chocolate baking chips

1/4 cup Smucker'sr Seedless Red Raspberry Jam

1 1/2 cups vanilla bean ice cream, softened

24  fresh raspberries



DIRECTIONS

1 Heat oven to 350øF. Spray 24 mini muffin cups with Criscor Original
No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup.
Bake 15 to 20 minutes or until golden brown.

2 Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon
handle in sugar; carefully press into center of each cookie to make
1-inch-wide indentation. Cool completely in pan, about 20 minutes.

3 Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar;
set aside. In small microwavable bowl, microwave chocolate chips uncovered
on High 30 to 60 seconds, stirring after 30 seconds, until smooth.

4 Run knife around edges of cups to loosen; gently remove from pan. Dip rim
of each cup into melted chocolate, then into walnut mixture. Place walnut
side up on cookie sheet with sides. 5 In another small microwavable bowl,
microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2
teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is
set.

6 Spoon ice cream into cups, using small cookie scoop or measuring
tablespoon. Top each cup with fresh raspberry; serve immediately.
Prepare cookie cups through step 5 omitting jam. Store covered up to two
days at room temperature. When ready to serve, fill with jam, ice cream
and top with raspberry.


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