instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I had some eggs that were a couple weeks overdue and I used them in an off-the-shelf cake batter. I've had eggs that past due date before without issues but these were two weeks overdue and I thought they smelled a bit off but I couldn't be sure. Would anyone know if bad/old eggs in baking would make you sick? The eggs are cooked in the batter so I was hoping that they would still be ok.
answer:
Bad eggs in baking?


question:
I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt. What I do not know though, is what I should use for beef. The meat generally at the local BBQs is rather tough, but I am hoping a somewhat higher quality meat would counteract this. I bought Pork Shabu-Shabu from the local international market and it was delicious and tender. The worker in the meat department said it was pork shoulder so that's why I am choosing that. Chicken breast is the only thing I can think of that would have enough meat for slicing with a slicer and give good size once cut "paper" thin. Are my choices correct? What type of cut should I use for beef?
answer:
Mongolian BBQ Meat Cuts?


question:
I would like to make a cheesecake with confectioner's sugar and though it's been awhile since I've made cheesecake, I believe I used normal sugar before. However, I only have confectioner's sugar on hand at the moment.
answer:

What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?