http://www.marlerblog.com/2009/06/articles/lawyer-oped/so-how-the-hell-does-cow-shit-e-coli-o157h7-get-into-nestles-toll-house-cookie-dough/index.html
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I have often used light brown sugar rather than mixing dark brown and white, and it was always cane sugar, even in Europe.
Making a lot of things that are now “conveniently packaged” is unbelievably easy. Marketing is the only reason people think that there is some “hardship” involved.
I’m willing to wait until they come out of the oven, but not long afterwards.
]]>Personally…I like chocolate on chocolate…which takes a bit more time…
http://www.latimes.com/features/food/la-fo-sos14-2009jan14,0,7127251.story
.-= ´s last blog ..It’s Summer Solstice Parade Time! =-.
yes! the recipe on the nestle’s toll house semi-sweet morsels bag!
i like all brown sugar instead of the mix of brown and white sugars the recipe calls for, and i usually bake one pan of them so that the house smells good [and besides, fresh out of the oven warm cookies are sooooo good with a tall glass of cold milk] but otherwise, i can make a whole batch of that cookie dough disappear.
]]>This E. coli has to be water related, or they are using the same equipment for multiple products and not cleaning properly.
Salmonella, like you say, I would understand, but there is nothing in that dough that should be contaminated by E. coli.
]]>Given the pathways by which E. coli O157:H7 is known to get into the food supply, I had a WTF moment in any case, but my bottom line runs along a line similar to yours: the chocolate chip bag has a perfectly good recipe for Toll House cookies (with the addition of juuust a few more chocolate chips, of course) and it has both a taste and cultural connection that flat bags of premix dough over next to the yogurt and sour cream in that far corner of the grocery store can never hope to emulate, regardless of how pressed and busy our lives are…
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