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Crack Down On Raw Eggs

Rick Bonino Food Editor

If you’re dreaming of an egg-white Christmas, make sure it doesn’t turn into a nightmare.

Raw eggs occasionally contain salmonella bacteria, a particular threat to the very young, the very old and people weakened by chronic illnesses.

Some tips to avoid poisoning yourself with raw eggs this holiday season, courtesy of Val Hillers, Washington State University extension food safety specialist:, When making eggnog or mousse, make sure the eggs, sugar and milk are heated to 160 degrees, or use a pasteurized egg product (which is the basis of commercial eggnogs).

Meringue made with raw eggs is safe if baked at 350 degrees until the tips are brown, about 12 to 15 minutes.

Powdered egg whites should be used to “glue” gingerbread houses together if the house will be eaten.

For more information on food safety, visit WSU’s Web site at foodsafety.wsu.edu/. And for a selection of holiday recipes using eggs, check out the American Egg Board’s site at www.aeb.org/recipes/holiday/index.html.

Chilling grilling

Are you one of those diehards who’s still grilling outdoors when the holiday season rolls around?

Weber is offering complete barbecue menus for Christmas dinner and New Year’s Eve - including desserts - at its Web site (www.weberbbq.com).

You’ll also find grilling tips, and wine and beer suggestions to accompany the festive feasts.

Pitter’s patter

Looking for something special for that barbecue lover on your Christmas list?

Organizers of the Idaho State Championship Barbecue Cook-Off are trying to sell a professional-quality barbecue pit and smoker that was donated to the event last summer, but arrived too late for a planned raffle.

Retail value of the custom-made Texas pit is $700, and the asking price is $500. For more information, call Janis Steading at (208) 772-9419.

Season’s eatings

Among the area businesses offering special holiday goodies:

Harry O’s Fresh Market, 508 E. Third, custom gift baskets (wine, Italian, Cajun, Northwest, etc.) and various holiday platters (including smoked Copper River salmon); call 458-2202.

Cobblestone Bakery, 620 S. Washington, baked goods including fruitcake, stollen bread, pumpkin ginger cheesecake and yule log; call 624-9735.

The Nut Factory, 306 E. Trent, various assortments of nuts and candy in festive packaging; call 455-3520 or 1-888-239-5288.

, DataTimes MEMO: We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.

We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.