My kitchen helpers assisted me with a new pumpkin/whole wheat/applesauce muffin recipe this morning. (In the oven as I type. If they turn out, I'll eventually post it over at CSPP cooks.)
As a reward for their labors, they get to lick the spoons when we're done. There are raw eggs in the batter. So how horrible of a mom does this make me? Helping and tasting in the kitchen are some of my favorite childhood memories and I want my kids to have those memories (and skills!) too. I know: I could just let them sample the ingredients, and the batter before the eggs are added. But it's just not the same.
I have had salmonella once--from the college cafeteria salad bar. Wasn't fun. And I don't mess with the raw stuff when I'm pregnant. But in nearly three decades of sampling cookie dough, I've never once gotten sick off it.
Anyone else willing to admit to gambling with salmonella? Or will you all castigate me so thoroughly that I am compelled to change my kitchen practices?