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The only problem I see is that some foods are supposed to be under or un-cooked. I can see where the food safety advocates are coming from, but, really, a well done steak is ruined (in my opinion), and I was practically raised on chocolate chip cookie dough. Perhaps we all should try to be aware of the risks and take all the precautions, but go ahead and eat our sushi raw. Does anyone have another take on this? Is there some additional information that you'd like to share?
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4-03-2008 @10:21AM Rachelle said... I can't imagine baking cookies or a cake without indulging in several large spoonfuls of delicious dough or batter. Sometimes it's better than the finished product.
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4-03-2008 @10:44AM Anne said... Oh, please. I've been eating raw cookie dough, cake batter, bread dough, etc. for 45 years, and I let my 8-year-old do the same. Neither of us has gotten sick or died yet!
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4-03-2008 @10:31AM Bill G said... The European perspective on this is very different from that of the US. I've lived in Ireland for six months now and at first I was quite shocked by the grocery store aberrations: eggs on unrefrigerated shelves, a wealth of refrigerated, rather than frozen, dinners, baskets of uncovered baked goods, loads of cheeses made from unpasteurized milk. I'm used to it now. And I love runny eggs, sushi, raw oysters, rare steaks, slightly pink pork, and all kinds of "dangerous" foods.
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4-03-2008 @11:11AM Jill said... If lovin' sushi is wrong, I don't wanna be right.
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4-03-2008 @10:50AM Leslie said... When I saw this headline, I thought it meant licking the beaters while the mixer was still going!
I've seen recommendations for using pasturized egg products in foods meant to be eaten uncooked or slightly undone (egg nogs for example). But I've also read that the risk of salmonella from raw eggs is highly exaggerated too..
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4-03-2008 @11:12AM Jazmin said... Absolutely. I'm a healthy person in possession of an immune system and I don't subscribe to the theory that I should live in terror of the 0.000001% chance (number pulled out of the air before someone starts quoting me) of something going Wrong. I don't subscribe to the culture of fear in any aspect of my life, and most certainly not in my eating. I lick the beaters, I enjoy my raw steak and I'll meet everyone at the sushi buffet after work. :)
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4-03-2008 @11:13AM RPMcMurphy said... The REAL risk isn't in getting sick, the risk is someone suing someone IF they got sick. Personal responsibility. Unfortunately we in the US don't take it enough while people in other countries do.
If someone gets sick from eating a raw egg in the US, they are calling their lawyer before their doctor.
I make desserts all the time with raw eggs, carpaccio, cookie dough, etc.
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4-03-2008 @11:15AM arasmus2 said... I'm a food science major and I take sanitation and food microbiology classes where I learn about all the nasty sicknesses you can get from bacteria and do I still eat all those things? You bet I do! A world without cookie dough, brownie batter, sushi, and runny eggs is not a good one.
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4-03-2008 @11:15AM R. P. McMurphy said... P.S. I stick my fingers in the sauce too.....don't eat at my house...
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4-03-2008 @11:15AM Julie said... Risky food behavior starts when we are very young in my family....we all have and still do nibble on grandma's raw meatball mix(pork, Beef and veal with raw egg, breadcrumbs, herbs and grated cheese)it's delicious and none of us have ever gotten sick.
http://www.noshtalgia.blogspot.com/
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4-03-2008 @1:18PM Krrrww said... Don't forget real chocolate mousse or caesar salad made with raw eggs (delicious), or the five second rule. Didn't many of us grow up on red dye #5, saccharine and tuna with mercury in it? Have you ever known anybody or known anybody who knew anybody that died from any of that stuff? I think it is like antibacterial soap, you're body is supposed to encounter a few germs and bacteria and if you are neurotic you lose the anitbodies to fight the bad stuff.
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4-03-2008 @12:47PM Patrick said... Quality of ingredients is a big factor in this equation, I think. If I'm assured that the ingredient in question is fresh, well-handled, and well-raised, then I don't have a problem with eating it undercooked.
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4-03-2008 @11:30AM Maman said... Life is a calculated risk. We Americans seem to forget that. We want everything to be perfectly safe and totally homogenized. Unfortunately, no risk, no reward...just the sameness of McFood.
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4-03-2008 @11:56AM mary said... My great grandmother used to say "You've got to eat a peck of dirt before you die".
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4-03-2008 @10:29PM Elayne Riggs said... Shayna, I think you're actually in the majority re: undercooked meat. Those of us who believe meat should be cooked completely through, and remember when "well done" didn't mean overdone and "medium" actually meant a little tiny bit of pink, are sadly in decline at present, which I don't think bodes well for our human digestive system which has evolved specifically to deal with COOKED meat.
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4-03-2008 @3:23PM Ypoknons said... The Japanese have one of the longest life expectancies in the world. Raw food is a risk, but it can be migiated.
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4-03-2008 @1:07PM Joel said... I had salmonella last summer from some underdone mini baked Alaskas that my mom made for my sister's graduation. Even though I was miserably ejecting all manner of food for a week, it was completely worth it. Though in my case, the riskiness was accidental, I say long live pink pork, runny yolks, and cookie dough. Who wants those things cooked through?! Except maybe the cookie dough, I suppose... :)
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4-03-2008 @1:33PM Bob Mc said... I love me some raw cookie dough, sushi, and under-cooked burgers. The only time I've had food poisoning is after eating fully cooked Thai food.
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4-03-2008 @2:33PM fennel freak said... When we were kids, the food chain had not become so industrialized as to be unrecognizable to our grandparents. While I don't know anyone who has died of food-related illness, I do know a little girl who spent a week in the hospital battling E-coli. So for myself, yes to sushi, raw eggs, and blood-rare steaks, but for toddlers and little kids, I'm all for taking the precautions our industrialized meat industry has led to.
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4-03-2008 @3:25PM Megan said... I got sick once from eating raw banana bread batter and it was a miserable three days but I heard on A Chef's Table (WHYY) that most people will only get one bad egg in their lifetime. I figure I've had mine, bring on the cookie dough.
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