  Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Tue Jan 5 05:30:20 PST 2010  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 cook