Quote:
Originally Posted by Charlatan
I love the batter... in fact, I have been known to make cookie dough and not bake the cookies. My wife, when pregnant, once had a craving for cookie dough ice cream. I went to the store and only found vanilla. I made some dough, let the ice cream soften a bit, inserted dough into the ice cream, back into the freezer and... viola. Cookie dough ice cream.
We have discussed the fact that salmonella could be a problem, especially when letting our kids lick the spoon, but the chances are remote enough... and batter is just so damn tasty.
As for eating ground beef... if you really want steak tartar or Kibbe Nyeh the safest way to do this is to either grind your own or have the butcher do it for you... Choose a good cut of beef and then mince. The biggest risk is using the commercially ground beef because you just don't know the conditions of the factory in which it was ground. A cut of beef (sirloin for example) is less likely to have been exposed to a poorly removed intestine (the usual source of bacteria) than the multitude of meats that end up in commercially ground beef.
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I am a spoon-licker. I have passed this on to my daughter as well. Though if I were truly wanting to eat cookie dough more than just a taste I would simply skip the egg all-together.
One of my patients brought me a sample of kibbe nyeh once. I have to be honest, I just could not bring myself to try it. The thought repulses me to the point I am sure that I would wretch if it hit my tongue. He also explained to me that he had the butcher prepare the meat in a specific manner. I believe he said it was meat from the thigh of the animal. He also emphasized that in all of his years of eating it he had never gotten ill. I couldn't do it, I felt rather terrible for not giving it a try.