On Sunday, May 23, 2021 at 5:44:08 PM UTC-4, Mike Duffy wrote:
> 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.

Right on the money! Hardly anybody even posts food topics any more.