Apropos of the egg episode, Paul Victor Novarese links to this bit in the Salt Lake Tribune. Yes, most egg-salmonella poisoning is not from home cooking, but somehow I don't think this is quite the solution:
A Salt Lake County Health Department inspector... pointed out that research by the Food and Drug Administration indicates that one in four eggs carries salmonella bacterium, so restaurants should never use more than three eggs when preparing quiche.
Meanwhile Robert Wolke's Food 101 column is approved by the Good Eats Fan Page folks. You have to fill out a tiny demographic form to see the article, but I bet washingtonpost.com gets lots of 37 year old men and women from Herndon, Virginia, these days.
There is a lot of confusion about heat and temperature in the cooking literature, so maybe it's "hi time" for me to give you the "lodown."
