well, hello out there culinary enthusiasts. just getting started, here. so, a big hello to you all and look forward to whatever may follow. i am here simply for the love of the art, having no professional training, but have found myself channeling creative energies through my venue, a small idie coffee house slash cafe.
salmonella, that is. ewe. here's the thing. i love tiramisu. and it loves me right back except that now i have to consider public health concerns when i whip that marscapone with uncooked eggs. does the etoh kill that nasty bug by any chance? have never been sick from making it at home......how 'bout you?