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  #31   ^
Old Sat, Feb-15-03, 11:16
Karen's Avatar
Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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Hi Arnie!

I personally don't have any qualms about eating raw eggs and have been doing so for quite a few years. No one who has eaten say, tiramisu or this dessert has had any problems.

In the restaurant, we use use pastureized eggs for desserts and sauces.

If you are uncomfortable about it or have any health reasons not to eat raw eggs, don't do it. And if you are pregnant or have a compromised immune system, don't eat raw eggs.

Karen
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  #32   ^
Old Sat, Feb-15-03, 14:17
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Arnie_g Arnie_g is offline
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Posts: 555
 
Plan: Atkins
Stats: 186/160/160 Male 68 inches
BF:?%/15%/10%
Progress: 100%
Location: Vancouver, BC
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Karen,

It just kind of popped into my mind and I was curious. I won't worry about it.

Thanks,
Arnie
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  #33   ^
Old Tue, Apr-01-03, 02:38
nix nix is offline
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Posts: 61
 
Plan: atkins
Stats: 176.4/159/130
BF:41%/36.4%/?
Progress: 38%
Location: Europe
Default thanks for the explanation

been living in europe 3 years and couldn't figure out what the heck kwark (quark) was....
now i know.

Is it induction friendly? (or is it too yogurty?)

nix
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  #34   ^
Old Tue, Apr-01-03, 08:47
Karen's Avatar
Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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It depends on what the carb count is. The quark here is about the same as cream cheese.

The cheesecake itself is not induction friendly. Save it till later!

Karen
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  #35   ^
Old Tue, Apr-08-03, 13:02
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vbrowne vbrowne is offline
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Posts: 2,721
 
Plan: Atkins / Curves
Stats: 182.0/182.0/150 Female 5'6"
BF:27.2
Progress: 0%
Location: Toronto, Canada
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I'm going to be making this recipe on the weekend for my mum's birthday, but I know she won't like the bourban. Can I substitute, say, Cointreau or Amaretto?

Vikki
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  #36   ^
Old Tue, Apr-08-03, 13:52
Karen's Avatar
Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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Quote:
Can I substitute, say, Cointreau or Amaretto?

Of course, but they both contain sugar....

Karen
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  #37   ^
Old Sat, Nov-15-03, 11:00
lioncub lioncub is offline
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Posts: 3
 
Plan: Atkins
Stats: 162.5/159.5/145 Female 5'5"
BF:
Progress: 17%
Location: North Vancouver
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Hi Karen,

I'd like to make this for birthday tomorrow, but one question, do you turn the cake out or leave it in the pan to serve? I can't quite tell from the recipe.

eileen in North Van
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  #38   ^
Old Sat, Nov-15-03, 12:31
Karen's Avatar
Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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It's best to leave it in the pan since it will tend to melt faster if left freestanding. If you're going to serve all of it right away, then take it out of the pan if you want.

Karen
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