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woody

Apologies to Andy

Inspired by the spam topic. Why is it that when I open one of these babies:

can

There are 2 possible results:

1. The entire concentrated tomato blob slides out in one neat can-shaped semi-solid accompanied by a satisfying slurp sound, leaving a spotless can behind.
2. The damn thing won't move and breaks apart as soon as I start to jiggle it out, with no gratifying sound, and leaving a mess of a can that I'll have to scrape out.

All cans are in the same case, all at room temp, there is apparently no relation to the angle of pour, etc. Post your theories on how to achieve a consistently perfect blob release and I will test in my controlled environment.

I have a similar problem with boiled eggs. Sometimes that membrane under the shell will peel beautifully, other times it will take chunks of egg with it. I have a feeling this one will be easier to solve though.

[ 30 responses ] < Food > < link >

[ posted by woody at 03/08/2006 05:46:23 PM ]
[ trackback ]

Threaded Responses [ bottom ]

andrew [email] said at 6:06 PM 03-08-2006:
soup

[Reply To this] [#217560]

andrew [email] said at 12:12 AM 03-09-2006:
what millenium is this anyway

[Reply To this] [#217653]

brandon [email] said at 6:11 PM 03-08-2006:
Coming from an engineer, this seems like a loaded question. I'm sure oranginaBen could conjure up a pretty solution, isn't his specialty fluids motion or something? Personally, I think it has something do with age, settling and vaccuums, and divine intervention by multidimensional super-strung lemurs.

[Reply To this] [#217562]

anotherben [email] said at 8:48 PM 03-08-2006:
orangina?

woody, it is determined by karma. if you want to get the neat blob more consistently, be a better person.

[Reply To this] [#217616]

brandon [email] said at 8:59 PM 03-08-2006:
Would you rather gingerBen?

[Reply To this] [#217618]

ed [email] said at 6:58 PM 03-08-2006:
If you ever figure out the hard-boiled egg thing, k-mail me the secret.

As for Campbell's tomato soup, blecchhhhh.

[Reply To this] [#217583]

art [email] said at 7:01 PM 03-08-2006:
The key is to run it under cold water after you boil it

I hate a like/hate thing with tomato soup. Its only good if you put a shitload of crackers in it

[Reply To this] [#217585]

art [email] said at 7:02 PM 03-08-2006:
~have

[Reply To this] [#217587]

brandon [email] said at 7:05 PM 03-08-2006:
florentine tomato soup is nice.

[Reply To this] [#217589]

art [email] said at 7:08 PM 03-08-2006:
I can hear my grandmother saying "I have a nice can of (expired) florentine tomato soup, would you like some?"

When my mom or grandmom used the word nice to describe food, I knew I was not going to enjoy it

[Reply To this] [#217592]

brandon [email] said at 7:24 PM 03-08-2006:
Ditto, any time my parents tried to set me up with any of their friends' daughters: "Why don'cha ever notice Harry's daughter? She's such a nice, Catholic girl, why don't you give her call some time. She has a such nice smile, very ventilated, very nice."

[Reply To this] [#217599]

art [email] said at 7:28 PM 03-08-2006:
we would never go out to eat as kids 'cause we couldn't afford it. But when we would pester my mom she would say - "But I have some nice cold cuts at home". blech. olive loaf and boloney. blech

[Reply To this] [#217601]

brandon [email] said at 8:06 PM 03-08-2006:
We were on a budget, when I was younger. Luckily, I had and still have some unnatural desire for all things vienna, processed and flourescent.

[Reply To this] [#217605]

Bob said at 12:03 AM 03-09-2006:
I actually recently had someone tell me about a lady he wanted me to meet and damned her with the faint praise "She's very organized!"

[Reply To this] [#217650] [ip: logged]

brandon [email] said at 12:15 AM 03-09-2006:
Run! She's OCD and 5 foot, 300 pounds!

[Reply To this] [#217654]

craig [email] said at 7:04 PM 03-08-2006:
It's also pretty good if you serve it up cold in a tall glass with a shitload of vodka in it.

[Reply To this] [#217588]

ed [email] said at 7:22 PM 03-08-2006:
I do the cold-water rinse thing, but it doesn't work even 80% of the time. It's a wicked pissa.

[Reply To this] [#217598]

myriam [email] said at 7:08 PM 03-08-2006:
This is totally making me crave tomato soup and a grilled cheese sandwich, my old winter lunch staple.

[Reply To this] [#217593]

brandon [email] said at 7:21 PM 03-08-2006:
That makes me crave Winter. It was 85 degrees here today. I got a sunburn.

[Reply To this] [#217597]

john [email] said at 8:02 PM 03-08-2006:
You can have that shit buddy. Just wait another month and you'll be wishing it was still 85 while you're sweating your nuts off indoors with the ac blasting and still no relief. I'd rather go to prison than spend another summer in the BR.

[Reply To this] [#217603]

brandon [email] said at 8:03 PM 03-08-2006:
That's what I'm saying, mang. I wish it were still winter. Fucking A, it's march, and I've got the ass sweat-line like it's July, just from taking a walk after lunch.

[Reply To this] [#217604]

john [email] said at 8:10 PM 03-08-2006:
I'm not at all a seasoned veteran of cold winters yet, this has only been my first, but I wouldn't mind just a day or two of some warm weather right now. Just a day to walk out of the house without having to put on layers of clothes, scarf, coat, hat, gloves, etc. But I'll take the coldest of the cold days in Chicago anyday over a summer in Baton Rouge. That shit was pure hell.

[Reply To this] [#217607]

brandon [email] said at 8:20 PM 03-08-2006:
I had a hard time adjusting to the winters, they caused really deep depressions for me. But I'm not a huge fan of the summers down here. I think once I'm done with school, I'll probably try somewhere a little more moderate.

[Reply To this] [#217609]

john [email] said at 8:31 PM 03-08-2006:
Luckily, I have my car up here, so I'm only in the cold for as far as I have to walk from whatever building I'm in to my car. Then I just turn the heater on and I'm fine. But man I feel bad for those poor souls that I see waiting outside for a bus. I remember in Baton Rouge riding somewhere in my car with the air conditioner on full blast for the entire ride and never actually cooling off any. A ride to the grocery store and back used to require taking a shower when I got home.

[Reply To this] [#217613]

boo boo said at 3:48 PM 03-15-2006:
85 shit im ready for summer it 35 were im at

[Reply To this] [#218715] [ip: logged]

woody [email] said at 9:14 PM 03-08-2006:
Cecil weighs in

I will run an experiment on the salting thing. The steam theory sounds interesting, though I can't see why the cold water would help with steam buildup. Maybe water permeates the shell and is vaporized?

The ice water with reboil is a bit of a hassle but I'll try it also.

[Reply To this] [#217621]

katie [email] said at 9:16 PM 03-08-2006:
why don't you just use a spoon?

[Reply To this] [#217622]

woody [email] said at 11:51 PM 03-08-2006:
I can't seem to split a cooked egg without getting shell in it, and the kids hate that.

Also, making deviled eggs.

[Reply To this] [#217645]

katie [email] said at 1:11 AM 03-09-2006:
place six eggs in a pot.
cover them with cold water and 1.5 tablespoons of kosher salt.
place the pot on the stove and bring the water to a boil. let it boil rapidly for three minutes. turn the heat off and let the eggs sit in the water for another four minutes.
take the pot off the stove and put it in the sink. run cold water into it. after the water is cool enough to plunge your hand into, pick up each egg and let it fall to the bottom of the pot so that it cracks. let the cracked eggs sit in the cold water for a few minutes. then peel the eggs, either there in the water that's already in the pot, or under fresh cool running water.
proceed as you feel necessary. don't forget the dijon mustard.

[Reply To this] [#217656]

myriam [email] said at 1:13 AM 03-09-2006:
man, why do i not know things like that? you are amazing!

[Reply To this] [#217657]