[Sca-cooks] OOP: What are they teaching are kids?

[Phil Troy / G. Tacitus Adamantius]

On Jan 5, 2010, at 8:17 AM, Ian Kusz wrote:

> Okay, maybe I'm ignorant, but every time I've had poached eggs, it was
> rather like eating a slice of inner tube.  Mmmmm....nice
> and....er...tasteless and rubbery.
> 
> What are they SUPPOSED to be like?

Like eggs. A rich, sort of pure-protein sweetness to the white, and a slightly musky, buttery, velvety opulence in the yolk? 

Could your reaction be akin to someone not understanding what all the fuss is about super-fresh salmon because they've never actually encountered it? Like looking at a black-and-white photo of something?

I ask this with nothing but respect; I'm just not sure how eggs get to people in Alaska and whether there's some quality loss inherent in shipping that might explain one possible issue. I do know it's not snow and ice all over, all year around, but beyond that, I'm fairly ignorant.

Now, another aspect could be quality loss in preparation or cooking. Yeah, when poached eggs are cooked, reheated or held improperly, there can also be flavor loss or they can acquire an unfortunate, rubbery texture, but that isn't (or at least not all of it) inherent in the egg itself.

Adamantius






"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
			-- Rabbi Israel Salanter