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food-bev The Next Throwdown is...

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Most accurate clock on the planet.
 
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I am posting this here only because I seem to recall that this was where the discussion started, months ago. The topic: hard-boiled eggs.
 
I have become completely spoiled where hard-boiled eggs are concerned, ever since learning how to cook them the right way so they turn out tender. I went to a salad bar for lunch and they had egg halves as an option. Ok, sure. I put 4 or 5 on my plate. Bad move. While they didn't have the green/grey cast around the yolk, they were completely rubbery. I wanted to go into the kitchen and slap the cooks. The only redeeming thing was that they had jalapeño rings on the bar, too. I can semi-forgive rubbery hard-boiled eggs if I can at least put jalapeño rings on them. Chiles make almost everything better!
 
A sulphery egg will ruin you for hard boiled, when cooled right they are fluffy, bright yellow, and amazing. No green ring or smell. Many foods are ruined for people due to inexperience.
 
Responding to an earlier post, I'll say the same I've always said. Wheat flour tortillas have their place but they shouldn't be in a taco unless it's meant for desert. They go great with fruit and icecream but meat, beans and veg just work better in corn.
 
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