[Sca-cooks] Yet More Food Safety

[Anne duBosc]

--
[ Picked text/plain from multipart/alternative ]

My Jewish Aunt from Philadelphia says the proper egg cream is Chocolate syrup, Cream, and Cream Soda.  She's now 78, and makes it with sugar free chocolate syrup, nonfat dairy creamer, and diet cream soda.  Either way, I find them entirely too cloyingly sweet.
 Avraham haRofeh of Northpass <goldberg at bestweb.net> wrote:> i have also had numerous egg creams... also raw... never had a problem.

I dunno what recipe you use, but the Official Noo Yawk Jewish Egg Cream has no
eggs and no cream in it. Chocolate syrup, whole milk, and seltzer (NOT "club
soda" thankyouverymuch!). That's it.

It's theorized that the name is a corruption of "echt" cream, "echt" being the
Yiddish word for "right" or "correct" - in other words, it's the "right way" to
drink cream. :-)

Avraham


Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ


---------------------------------
Do you Yahoo!?
Yahoo! Mail Plus - Powerful. Affordable. Sign up now