I did this growing up - however Salmonella was tightly controlled by the government there so no products were ever contaminated with it. Then when I was a very healthy 22 year old I got Salmonella here in the US and spent a week in the hospital. I think some of it was due to them not figuring out what I was sick with for the first few days and then when it finally was figured out and I got the right antibiotic I recovered quickly, albeit lost a lot of weight and strength I didn't need to loose. Since then I'm very cautious about anything that could have Salmonella. I do have to say I miss eating the batter although it wasn't eggs that got me sick. I had had chicken from a restaurant, not fully cooked bacon (just warmed), and turkey with dressing (right after christmas) so there were lots of sources. It took me about 15 years to start eating chicken again, unless I cooked it and overcooked it and I only like crispy bacon now. Turkey is still on the not wanting it very much, but I will eat it now. Maybe my stomach is now more accustomed to the bacteria and I won't be as sensitive, but I'm still scared by that whole experience.

Here is the one for CCC: Perfect Chocolate Chip Cookies from the Episode: The Cookie Jar Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting. Makes 16 cookies 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces) 1/2 teaspoon baking soda 14 tablespoons unsalted butter (1 3/4 sticks) 1/2 cup granulated sugar (3 1/2 ounces) 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note) 1 teaspoon table salt 2 teaspoons vanilla extract 1 large egg 1 large egg yolk 1 1/4 cups semisweet chocolate chips or chunks (see note) 3/4 cup chopped pecan or walnuts, toasted (optional) See Illustrations Below: Don't Bake in Batches 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside. 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted. 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain. 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.) 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Here is our assessment of Jacque Torres 36 hour cookies: (Since I know you were ALL waiting for my review!;) We found, as was reported by the New York Times, the more the dough aged the more browned the cookies became. The different ''notes'' of each cookie were so light and mellow that unless someone were really paying attention, it could be hard to determine the differences. That said, there were differences, as the cookies become more complex as they age. These cookies are so good however, it doesn't really matter which one, as long as you get one! Eating it warm is the thing that seemed to make the biggest difference in the entire cookie eating experience, which is what I'm going to do...now and forevermore! Whew! Now I'm taking the test a step further, since I froze some of the balls of cookie dough, so I can see how long it takes them to bake from frozen...and whether or not they're as good as baking them from the refrigerator. It's a tough job, but I'm up to the task...now that my dough is properly aged. Well, at that point it will be overly aged, so it's in a completely new category, right?

Khandi, here's my family recipe. This make a pile of cookies! Because the cookies are handled so much -- baked, cooled a bit, dipped in syrup, topped with ground walnuts -- there's always the possibility of a few crumbling. However, I don't consider that a problem since the cook and her helper(s) have the solemn duty of eating all the mistakes. My daughter & I have made these together several times, especially for church youth group fundraisers. I hope you have good luck with them. Sue Melomacarona (Greek Honey/Walnut Cookies) Traditional Greek Christmas cookies soaked in honey syrup and topped with crushed walnuts. This is one of the sweets associated with the holiday season. This cookie is perfect for a large party. Because the flavor improves upon standing, it may be made days ahead. Cookies: 3 eggs 1¾ cups vegetable oil 2 tablespoons baking powder ½ cube melted butter 1 tablespoon honey ¼ cup orange juice 5½-6 cups flour ¼ teaspoon cinnamon ¼ teaspoon nutmeg Syrup: 1½ cups honey 2 cups sugar 1½ cups water Juice of ½ lemon Combine all syrup ingredients in large, wide-bodied saucepan. Bring to boil, reduce heat and simmer for 5 minutes. Remove from heat. Topping: 2 cups finely ground walnuts Melomacarona Preparation: In large bowl, combine melted butter and oil. Add eggs, honey, and orange juice. In another bowl, combine baking powder, cinnamon, nutmeg, and only 4 cups flour. Gradually add combined dry ingredients to liquid mixture. Add additional flour (up to two more cups) until a soft dough is formed. Knead dough until it feels soft and pliable and it no longer sticks to fingers or sides of the bowl. (Note: The dough will be oily.) Shape dough into rounded 2 inch ovals. (Note: The dough will not make smooth cookies; the ovals will be craggy with a rustic texture.) Place ovals 2 inches apart on ungreased cookie sheet and flatten slightly with palm of hand, fingers, or fork tines. Bake cookies at 350° for 25 minutes until lightly browned. Let cookies cool slightly. While cookies are still warm, dip several at a time in warm syrup using slotted spoon. Be certain that all surfaces of cookies are coated with syrup. Do not keep cookies in syrup more than two minutes. (Note: Don't use a quick dip; I usually keep them in the syrup about 15-20 seconds per side.) Remove cookies and place on cookie sheet lined with wax paper. Sprinkle immediately with finely ground walnuts. Press walnuts lightly onto cookies. Let stand at least 2 hours to overnight before serving. Store in airtight container lined with plastic wrap or aluminum foil. If keeping cookies longer than a few days, refrigerate and then bring to room temperature before serving. Neither taste nor texture will suffer from the refrigeration. (Note: Leftover syrup may be strained and stored in the refrigerator and used again.)