SC - Sauces / garlic aoli

[LrdRas at aol.com]

In a message dated 4/15/99 7:43:30 AM Eastern Daylight Time, troy at asan.com 
writes:

<< I still eat sauces made with raw egg, and abhor eggs cooked until they
 resemble erasers. It's a risk I'm prepared to take, but I'll at least
 consider my options when asking others to take it.
 
 Adamantius >>

You are , of course, correct, but I still think that the statistical figures 
based isolated incidences in the population at large is minimal risk. I eat  
soft-boiled eggs, chicken that isn't cooked to death, scrambled eggs with a 
sheen, real mayonnaise, etc. Would I serve them at feast? I don't really 
know. I would certainly check my supplier for confirmation that the eggs are 
disease free. 

The thing is to be aware of the POSSIBLE dangers but not be mislead by 
statistics. For instance, all wine contains a warning label for pregnant 
women about the POSSIBLE danger of low birth weight babies being born if they 
consume alsohol. That warning was required because a study of several 
thousand severely alcoholic women in drug rehabilitation programs had low a 
few under weight babies. The warning does not indicate that high consumption 
of alcohol and poor eating habits were two common.factors in the study group.

The point I am trying to make is forwarning is OK but there is not a single 
action you can take during any day of your life that does not carry some 
minimal risk to you in some way. Just waking up in the morning carries a real 
risk of heart attack. :-) OTOH, more people are killed by donkeys every year 
than rattlesnakes. Statistically insignificant risks are, IMO, just that. 

BTW, the average chocolate bar contains at least 8 insect legs and a 16 0z. 
can of pre-processed chili contains the equivalent of an whole grasshopper. 
:-)

Ras
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