On Sun, 23 May 2021 13:49:23 -0700, Bryan Simmons wrote:

> Folks use microwaves for things they shouldn't be
> used for because they are lazy and have low standards
> for the resulting food.

But what about us pioneers in microwave research?

It would be shamefully and lamefully narcissistic of me to re-post my
recipe here for exploding eggs without being asked. Besides, its probably
too dangerous for children who may be reading this.

The presentation of the egg yolk is unique. If timed right, the egg yolk
bursts when cut into, spraying the face of the diner with super-heated
yolk.

That's not what we were attempting. Earlier research had yielded a very
promising culinary 'volcano' of egg yolk that started to solidify and
boil simultaneously as the pressure dropped when it exited from the hole
cut by the knife / fork and the super-heated water within released the
energy by instantaneously cooking the yolk.

After it's cooled down, the texture is unique, but the thing is, it's hot
enough to cook instantaneously the face of the diner if you mis-judge the
eggs. (Size / freshness / etc.)


> That's a good description of [...], and a few others.

Oh. I forgot we were here just to whine about others.