Looks great!

That sounds about right. Would I have heard/read in the past is that the more recently the bloom is removed before eating the raw egg, the less likely there is to be contamination internally. But in the American industrialized agriculture economy, I doubt that’s happening right before it hits grocery market shelves. But on that point, it’s a total guess and I’ve never heard anything about statistics on it.

I would just say that, if you want to eat raw eggs, try to get them fresh from somebody with chickens or a small farm. Sure, you’ll probably be fine other ones, but win-win-win to go for the small guys.

I’m using Firefox on Android.

What you said in your reply there is basically my source (which I have read about in the past, but do not have on hand at the time). Removing the bloom, as Americans do, increases porousness and makes it more likely for the internal part of the egg to become contaminated with bacteria, specifically salmonella. This is also why American eggs need to be refrigerated while nobody else’s do. The chance is very low, but higher than if the bloom had not been removed.

I’m not saying you’re wrong. I’m just saying everything I’ve ever heard and read about says that you should avoid raw American eggs in particular.

Your first link doesn’t work and the second one is about Australia, where eggs are handled differently.

To my fellow Americans, remember not to do this with eggs from a grocery store. The way they are chemically treated makes them more likely to carry salmonella. It’s much safer to do this with fresh eggs.

Alas. Perhaps someday I will have the opportunity if I can visit Europe/the UK.

I’d love to try langoustines, but I’ve never once seen any here in the States. And I go to a lot of seafood markets.

That sounds different but absolutely amazing.

Interesting. My grandmother taught me to cook this in a large pot with the rolls stacked atop each other. Of course, she also uses beef instead of pork (I think veal might be the traditional way), sauerkraut instead of onions, and tomato sauce instead of juice. So I imagine they come out moderately different.

Why? Don’t like cheese?

No worries. You might want to change openers, though, because I definitely did not see it as playful. Most people tend to use “well akshully” kind of aggressively.

Did you read your opener?

No need to be rude about it. I’m just poking fun at white chocolate.

Yeah, I just want to hate on white chocolate. Chocolate chips and cherries do sound nice.

Just a reminder for my fellow white chocolate haters: White chocolate contains no cocoa solids and is therefore not actually chocolate.

I think these work out better in a pot with multiple layers. But they do look tasty.

Looks a little weak, to be honest. As a fellow Western Washingtonian, I was hoping it would look good and give me a reason to go. But those fries are skinny and sad and the curds are lacking.

No miso soup?!

Funny coming from the person who refuses to look up the history of transcription. Glad to be done with this conversation, however.

You’re starting to come across as racist.

Again, you can read about the history of Chinese to English transcription. Nothing I have said is inaccurate.