A visit to Texas

It's been a while since my last blog update, but I have continued to zoom around, visiting interesting places and seeing interesting things.

Of all the states in the continental USA, Texas was the western-most state that I had not visited at the beginning of March (with the exception of changing planes in Dallas while flying to North Carolina in 2009).  Now, though, that (dubious) honor falls to Oklahoma.  On Wednesday the 2nd, I packed up the car, opened up my US atlas to page 112, and plotted a course to San Antonio, Texas.

On Wednesday evening, I stopped in Colorado Springs, spent the night, and then did a tandem training ride with Karissa in the morning.  After departing Colorado Springs, I aimed south and followed I-25 to northern New Mexico and then caught an eastbound tailwind that sent me like a tumbleweed on a mission into the Texas panhandle.  Cell phone reception went away and the ratio of pick-up trucks to compact passenger vehicles grew uncomfortably large.  I stopped for dinner in Amarillo, and then continued on and spent Thursday night in Lubbock.

Several hours of driving on Friday brought me to San Antonio, where I battled traffic and found my way to my aunt and uncle's house.  My visit can be described nicely with a handful of pictures:

My aunt and uncle's friend Jim took me for a ~60 mile tour of the Texas Hill Country.  It was a fun ride with great conditions, and I found two left gloves during the ride.

Several times we visited the San Antonio Riverwalk, which was constructed in the 1940's and has recently been expanded.  This picture was taken on a section of the Riverwalk north of downtown between the San Antonio Museum of Art and the Culinary Institute of America.

One day, we went out to climb Enchanted Rock but were thwarted by a traffic jam at the park entrance, so we visited the Trois Estate (very, very cool!) instead, and then made a scenic detour through Luckenbach (population: 3).  Remember, "Everybody's somebody in Luckenbach!"

On the way back to San Antonio, we visited Rudy's BBQ, a fine establishment that is pioneering extreme new levels of commercial modesty.  If you look closely at their sign, it highlights the worst BBQ in Texas.  Luckily, their efforts in taking modesty to this new extreme has not taken away from them making excellent BBQ.  Worst in TX?  My shoe!

I found it amusing the only green, or any non-gray/brown color in this picture is on the mile-marker and county-line signs.  That tickles me more than a finger to the ribs ever could.

Since returning to Colorado, I watched some bike racing at the CU Research Park, rode up to Peak to Peak Highway, ate a chocolate bunny, found some more road SWAG, prototyped a communication link between my PC and a microprocessor via a Bluetooth wireless link, and headed to the Olympic Training Center in Colorado Springs for a tandem training camp.

More updates will be forthcoming.  Until next time, here is a picture of a foil-clad chocolate bunny that no longer exists in its photographed form:

Karissa brought me a gold-wrapped chocolate bunny from paracycling world championships in Italy, which was awesome.  Next time, however, she will bring back a gold medal (chocolate bunny optional).

Lighting it up!

It's starting (on days other than this past Friday) to look like spring may be just around the corner here in Colorado.  That means it's time for the Crossfit Games open regionals competition, and road cycling season with track season hot on its heels.

Speaking of lighting it up, several of my friends from the US Paralympic Cycling Team are heading to Italy next week for the 2011 Paracycling Track World Championships.  Looking at the rosters, it appears at least one of the guys I raced with on Monday nights in Manchester will be competing as well.  Good luck to everyone competing!

I thought that with competition(s) coming up soon, I should post some pictures to help psyche up mentally.

Working to help set a new 1-mile record in Colorado Springs.

Pulling off at the end of my turn at the front.

These first two pictures (above) are from the track in Colorado Springs this past summer, when Ryan Luttrell, Mike Giem, Charlie Higbie, Kevin Selker, and I teamed up to set a new track record in the 1-mile race.  I took a hard pull in between Ryan Luttrell and Mike Giem.  The first picture is near the beginning of my pull, and the 2nd picture is near the end.  All I can say is, I am very happy that everything went according to plan there...

A few weeks ago, I competed in an Olympic lifting meet at Crossfit Roots here in Boulder.  We performed snatches and clean and jerks.  I ended up with a personal best in the snatch and matched my personal best from Manchester in the clean and jerk.  Here is a picture of me receiving the bar in my 2nd clean.

I have a long way to go on the Olympic lifts, but I feel like I'm making progress every month.

Finally, there is an on-going competition among riders on the ColoBikeLaw.com cycling team to pick up the most outrageous pieces of road SWAG, carry them home, and provide photographic evidence to the team.  This week I found a hat while riding.  It's not quite up there with Doug's dinosaur or David's rocket, but it could be the start of quite a snappy outfit.  Time will tell if I can match my 3rd place finish from 2010 in the CBL road SWAG competition.

This hat may look pretty sharp, but is way too small for me.

Until next time, keep the rubber side down and start thinking about competition!

How many engineers does it take?

Question: How many engineers does it take to open a bottle of wine without conventional cork screw technology?

The answer is revealed at the end of this post.

This past week I went in to my former employer, Holzworth Instrumentation, and spent a couple days wrapping up a design for production.  This coming week, I will build up some circuit boards and have them ready for shipping to customers.  Being an independent consultant is interesting.  On Wednesday, I was managed by a doggy, shown below.

Guinness (the doggy) sat next to my desk to make sure I stayed on task.  I think he wanted to help me... eat my lunch.

For several years now, I have had a large air compressor that I picked up from Costco.  It comes in handy for cleaning dirt of off bike frames, bike chains, and bike brakes.  It is also useful for annoying dogs and neighbors, and scaring the beejeebees out of me when I forget to turn it off when I'm done cleaning bikes and then it kicks on while I'm asleep.

Recently, my compressor has fallen victim to insidious and treacherous squirrel-saboteurs.  They chewed through the hose that runs to the tool/sprayer which made it difficult to do any useful bike cleaning without having the motor running continuously (loud and very annoying).  I cut out the chewed section and mended the hose with a barbed fitting and a pair of hose clamps.  After completing the fix (pictured below), though, I discovered two more chewed spots near the other end of the hose.

A squirrel-bit hose is easy to repair, but at $3.50 per fix can quickly become more expensive than a new hose.

Since the parts for fixing a section of hose cost about $3.50, a hose with two or more damaged spots is better replaced than fixed (from a cost of materials standpoint).  So, I headed over to Home Depot and picked up a handful of compressor accessory hardware to ensure that the treacherous squirrels will no longer be a problem.

A picture of my upgraded compressor hook-up is shown below.  I installed a small ball valve after the pressure regulator, and then installed a quick release socket into the ball valve.  Now, after using the compressor to clean bike parts, I can close the valve, disconnect the hose, and bring the hose inside where it is safe from the meddlesome squirrels. 

The valve and quick release fitting make my new hose safe from squirrel sabotage.

The other night, I went to open a bottle of wine and realized I do not possess a conventional cork screw (or other wine bottle opening device).  Luckily, I do possess a box of 2.5" deck screws, several screw drivers, and a set of vise grips.  With those tools, one can easily open a bottle of wine, shown below.

A few items from my tool box proved an effective substitute for a conventional cork screw.

Answer: I can do it myself, with a deck screw, screw driver, and vise grips.

I can (and do) read

Yesterday's blog post was a bit of a right-before-bed brain dump onto the keyboard, so I apologize if any of the recap of the last month seemed disjointed, out of context, or just plain confusing.

In the past few weeks, I have finished reading a few books, only one of which I mentioned in my post last night.  In light of that omission, I thought I would write a follow-up post describing, in slightly more detail, some of the things I have been reading in print, on the Kindle (electronic e-Reader), and online (Right here on this very laptop.  No, not your laptop, silly!  This one that I'm typing on.).

In print, I had been working on Genome - The Autobiography of a Species in 23 Chapters before I left for the UK and Europe.  Knowing that bike equipment, winter clothing, rain gear, extra undies, various bike tools, and my passport would take up quite a lot of space and be heavy, I left this one in California while I went gallivanting on the east side of the Atlantic.  Upon returning to the US, I finished it.  In chapters 1-22 (with chapter "X and Y" inserted between numbers 7 and 8), Matt Ridley describes some of the interesting implications of various genes inhabiting our genome.  In each case, he examines a gene located in a chromosome corresponding to the chapter number (or name) and relates it to some real-life condition the reader could likely relate to (more so than a purely academic paper).   The author presented a wide range of topics in a clear but entertaining manner, such that even an electrical engineer (or somebody else who is not a biologist) could understand them.  Good work Mr. Ridley!

After finishing up Genome, I turned direction slightly and dove head-first into George Carlin's autobiography, Last Words.  I say a slight change in direction because I went from the autobiography of a species to the autobiography of a particularly unusual example of a species that most everyone reading this blog belongs to.

I saw George Carlin perform at the Pikes Peak Center in Colorado Springs in fall 2006.  It was the first and last time we ever crossed paths, and in hindsight, I now regret not having stuck around after the show for a handshake, an autograph, or a moment of connection that George describes having enjoyed with audience members many times over the course of his career.  After reading his book, I have a new-found appreciation for the struggles he went through with substance abuse, health problems, and family upheaval.  I can only hope that his wish was granted, that after he died he would not be buried or cremated, but rather blown up.  Hats off to George and Tony Hendra, who finished up the book in George's absence.

Anyone who has journeyed the internet for more than an hour has likely encountered a Chuck Norris joke somewhere along the way.  That leads to the 3rd book I have finished recently: The Official Chuck Norris Fact Book.  It is a compilation of 101 of Chuck's favorite "facts" from the web, each one combined with a short story, quote, anecdote, or other relevant statement from Chuck.  While I disagree with some of his political and religious views sprinkled throughout the book, there is a wealth of good advice regarding honor, commitment, goal setting, hard work, perseverance, respect, motivation, and mind-set.  On top of that, there are some comic gems such as:
To eliminate obsolete pennies, Chuck Norris stretches them into $5 bills - since Lincoln is on both anyway.
And the occasional sci-fi paradox such as:
Chuck Norris was born in a log cabin that he built with his bare hands.

This one is a quick read, but could easily entertain one for a plane trip or an afternoon in line at the DMV.

The 4th print book I finished recently was Drive, the popular/practical psychology book on motivation that I described in my post yesterday.

On to the Kindle!  So far, I've downloaded a couple of the free (older) e-Books from Amazon to read wherever I take this magical e-Reader.  So far, I've finished Civil Disobedience by Henry David Thoreau, and am part way through Common Sense by Thomas Paine and the Essays - First Series by Ralph Waldo Emerson. 

In Civil Disobedience, Thoreau questions many aspects of government, and describes an interesting "ideal" state where the state's regard for people is so high that it allows them to choose to participate, or not, as they see fit rather than as the state decides.  It is a nice idea, but likely too idealistic to be realized with the assortment of cultures that inhabit our world today.  It's always good to have a goal, though, and I think this would be a worthy goal for all governments.  That goal being, to hold the liberty and wishes of each individual person above the perceived necessities of the state entity.

Finally, I've been doing some reading online, accumulating data to help in deciding where my next career path will lead.  Over at the IDGA website, there are a couple of primer articles on electronic warfare; Electronic Warfare 101, Electronic Warfare 102, and Electronic Warfare 103.  These are real-world not-always-so-friendly applications of some of the products I have worked on at my last two jobs.  In addition to the EW articles, I read a primer on adaptive optics from the Photonics Online newsletter.  Adaptive optics have all sorts of applications from correcting for atmospheric effects in astronomy to improving the resolution for medical imaging; worth a read, and not overly technical (even an electrical engineer can understand this one).

Until next time, keep reading, keep riding, and keep writing comments.  Anyone who made it this far in a post with no pictures deserves a prize.  Whoever makes the wittiest comment will receive a prize, to be determined at an appropriate date.  The prize may or may not be appropriate (or worth anything).

A bit of recap

Here is a brief synopsis of what I've been up to this past month:

Lots of crossfit over at Roots including a "bottom to bottom" Tabata air squat WOD with a 1-mile run tacked on to the end.  I'm happy with a Tabata score of 17 and a sub-7-minute mile.  My legs were sore for days afterwards, but not as bad as when I pulled a "bottom to bottom" Tabata air squat workout on "Wildcard Night" at Crossfit 701.

On Friday, the 14th of January, I drove to Golden, carpooled with Jeff to Denver, and then flew from Denver to Los Angeles.  That afternoon, a group of Caltech alumni, accompanied by a handful of friends and S.O.'s, headed out to the Mohave Desert for a weekend of engineering fun in the sun (and cold, and mud).  On Monday, the 17th, it was back on the plane to Denver, carpool back to Golden, and then drive back to Boulder.

On Tuesday, the 18th, we did the Crossfit Total at Roots.  For those who are interested, the CF Total is (roughly) twice per year workout that measures each athlete's progress in terms of lifting capacity.  On Total day, we have an hour and a half to work up to single rep maximum weight efforts in each of three lifts; the back squat, press, and deadlift.  In January 2010, I lifted 225, 105, and 245-lb for each of the lifts.  This year, I upped that to 255, 120, and 335-lb respectively.  I'm happy with progress like that.

On Thursday, the 20th, I tried skate skiing for the first time.  I'm not very efficient at it yet, but am able to have fun doing it, so efficiency will come.

Saturday, the 22nd, had me putting on my engineer hat to help my teammate Brett remove the crank bolt from his Toyota 4-Runner.  With some help from his dad, we rigged up a wooden bracket with a pair of bolts that would prevent the engine from turning over while I torqued on the crank bolt with a 3/4" breaker bar and a 4' cheater bar on the end of the handle.  Sadly, the glorious wooden bracket was not photographed before it splintered under the load.  The bolt was still not free.

However, not all was lost.  Brett's dad had a piece of metal C-beam, which he fashioned into a far sturdier brace, pictured below:

Brett is now properly equipped to remove the crank bolt from any 4-Runner he meets.

On Sunday, the 23rd, I headed up to Snow Mountain Ranch where I volunteered as a score keeper at a biathlon competition and had my 2nd endeavor on skate skis.

Biathlon combines skiing and shooting; what could be better?  Volunteers stand in the cold, but can quickly warm up by skiing around after the race ends.

On Monday the 24th, I learned to make Moroccan chicken salad, in the style of the possibly-famous California Pizza Kitchen.  I put together a batch as a test run for a cycling team dinner coming up on Friday.  The test run was a success.

Then on Tuesday, I headed to Colorado Springs to meet with various folks over the course of the day.  Fellow cyclist Ryan Belew gets a shout-out here for letting me borrow his wheel case for my track racing adventure to the UK.  That was a huge help!

On Wednesday and Thursday, there was a career fair at CU Boulder.  I went both days, saw a few folks who I knew, talked with recruiters from a handful of companies, but didn't see any opportunity that I would characterize as "just right".  Maybe next time.

Friday was the 2010 awards dinner and post-season party for the ColoBikeLaw.com cycling team.  I ended up taking home two awards; a pair of snazzy electric-blue leg warmers for a runner-up position the Road SWAG competiton and a gear bag for the overall lead in the most-races-raced competition.  Counting my racing campaign in Manchester, I had 105 race starts in 2010.  That's a lot of racing!

Saturday morning it was off to the airport again for a trip to the Olympic Training Center in Chula Vista (a San Diego suburb) where I piloted a tandem for paralympic national team member Karissa Whitsell.

The scenery around the Chula Vista OTC rivals that of Colorado Springs, and in January is substantially warmer.

During a recovery ride by the lake, I spotted a latrine with a view.  The poor guy who had his belt stuck in the door at the Berlin house party in December would have had no such problem here.

On Wednesday the 2nd, I had to say goodbye to warm-and-sunny San Diego and return to Boulder, where it was rather chilly.  On the plus side, the snow on the flatirons was scenic.

When it is 0 degrees F (-17C), the snow sticks around like a bad habit.

Now, what does one do after returning from sunny San Diego to the frigid cold in Colorado?  Eat lots of vegetables.  I think my dinner on the 2nd may have set some kind of personal record.

Some 5-year-olds' worst nightmare: a plate of asparagus and broccoli.

Last Friday, the 5th of February, Boulder Indoor Cycling hosted the 2nd edition of their First Friday race series.  A handful of local track racers came out and raced on the dizziness-inducing 140-m track for the entertainment of about 230 spectators.  I had a bit of a slow start, but capped off the night with a win in the 50-lap points race.  I suppose that makes up for being eliminated from the sprint tournament in the first round.

On Saturday, it was back over to the gym for an in-house Olympic lifting meet at Crossfit Roots.  I'll probably be able to steal a picture or two once the event photos are posted on the Roots Picasa album.

Sunday was the Super Bowl, so I played football in the snow in the morning, and then did other stuff while the event was going on.  Afterwards, I checked out youtube for the best commercials.  The Pepsi date commercial, while not necessarily appropriate for all audiences, was one of the more humorous in my opinion.

On Monday, I put in another crossfit WOD, did some base riding at Boulder Indoor Cycling, and then headed to Denver in the evening for an improv comedy show at the Bovine Metropolis improv comedy club/theater.  A good time was had by all.

There was a bit of a snow storm Monday night, so on Tuesday I picked up a new book on practical psychology and its implications for motivation in modern economies and cultures called Drive, by Daniel Pink, and read it from cover to cover, finishing around 1:00am this (Wednesday) morning.

Today was not overly exciting.  I completed a project to replace the damaged draw string on the backpack I took to the UK and Europe.  I also made a significant effort to synchronize the training log that I keep on my computer using a set of Matlab-translated-to-Octave scripts/functions with the TrainingPeaks website that my coach and I use to plan my future training.  Things became a little out-of-synch during the off season, but now are squared away.

Saying "Hi" to Breakfast, Part II

Yesterday I began looking at what it was I was eating for breakfast.  I learned a bit about the USDA grading of eggs, and about the Colorado Proud logo on the egg carton.  I also had an interesting experience with respect to the old eggs.  Later in the day, I found a wikipedia article stating that old (floating) eggs should not be eaten because the enlarged air cell inside the egg is a result of bacterial activity.  I feel fine after eating the three eggs yesterday, but would rather not take my chances eating more bacteria (and their waste) than I have to.

Moving on to the next item in my breakfast, I had a piece of German rye bread with "Country Crock Shedd's Spread" and avocado, shown below:

I was introduced to German bread during my week visiting Berlin in early December.

So, let's check out the ingredient list for German "Whole Rye Bread" and see which ingredients I know and which are strangers.

Ingredients: whole kernel rye, water, wholemeal rye flour, salt, oat fiber, yeast.  This looks like a pretty simple ingredient list; 6 items and no names requiring a PhD in chemistry to understand.

Whole kernel rye and wholemeal rye flour both come from rye grain with various amounts of grinding, crushing, or other mechanical manipulation.  Water and salt, like them or not, are what they are.

Oat fiber is made from oat hulls, which are separated from the groats by centripetal acceleration (the hulls and groats are dropped onto a spinning surface, where the less dense hulls are separated from the more dense groats).  That sounds pretty cool, and a form of food processing that seems reasonably harmless to me.

Finally, yeast is a eukaryotic micro-organism from the Fungi kingdom that is commonly used as a leavening agent in bread.  From the wikipedia article, the 1,500 known species of yeast (as of 2006) were thought to be only 1% of the total existing species of yeast.  In addition to being used for baking and alcohol production, yeast are used for bioremediation and industrial ethanol production.

A little bit of reading on wikipedia revealed that most rye is grown in the European Union and consumed locally.  So, the rye in my bread was most likely grown in Germany, where the bread was produced.  Germany is the world's 3rd largest producer of rye, behind Russia and Poland.

The bread package declaires it contains no preservatives and no wheat.  Rye, though, is a close relative to wheat.  They are so close that the species can interbreed.  Whoa, interesting!

In reading about rye bread, I found another term which I had heard of before but not yet taken the time to understand: glycemic index.  The glycemic index of a food is a unitless ratio of two integrals.  Thinking back to high school calculus, an integral gives us the area under a curve.  In the case of glycemic index, the curve is a relationship of blood glucose versus time for a two hour duration, for a fixed amount of digestible carbohydrate.  This curve (and the corresponding area underneath the curve for a two hour duration) tells us something about the body's response ingesting a given carbohydrate.

Earlier I said the glycemic index is a ratio of two integrals.  The numerator of the ratio is the integral of the blood glucose response for the food in question, while the denominator is the integral for a control carbohydrate source (either pure glucose or white bread).  When glucose is used as the control carbohydrate, the ratio gives a value between 0 and 1.  The ratio is multiplied by 100, such that glycemic index values range from 0 to 100 when glucose is used as the control carbohydrate.  Using glycemic index with white bread as the control value can lead to ambiguity because there is no uniform definition for white bread, so the GI values can vary depending on the type of bread used.

Whole Rye Bread has a glycemic index in the mid to high-50's, which means it is a Medium GI food according to the wikipedia article on glycemic index.

Saying "Hi" to Breakfast

The other day, I was talking with some friends over at Boulder Indoor Cycling who expressed some concern that I wouldn't have anything to write about in my blog now that my UK and European adventures are over.  To that, I say, "Not so!"  I run into interesting things to look at, ponder, enjoy, and share all the time.

Magnetic metal balls are fun to play around with at tea time.

For instance, in December I went for tea at my friend Rob's new house in Redwood City, CA.  For Christmas, he received a toy that would tickle the fancy of any engineer.  The ball-bearing sized magnetic toys pictured above can be arranged into all kinds of interesting 3-d geometries.  In addition to making hexagons, I also arranged a string of them to make the outline of a whale.  Then I added a single string to turn the generic whale into a narwhal.

Changing topic a bit...

A little over a year ago, I joined Crossfit Roots, a Crossfit affiliate here in Boulder, CO.  In addition to teaching me how to maintain good form while lifting heavy stuff, skip double-unders, and do handstands, they are also a veritable treasure trove of information about nutrition.  Crossfit emphasizes the idea that nutrition is the basis for any kind of human performance.  As we like to say in engineering: garbage in, garbage out.

One of my resolutions for 2011 is to be more aware of what I eat. So, I thought that on this snowy Sunday morning, I would educate myself a bit about what I am eating and share it with anyone who cares to continue reading.

For breakfast today, I had the following:
3 hard-boiled eggs
Two slices of German rye bread with "Country Crock Shedd's Spread" and avocado
A grapefruit
2 Clementine oranges
Two cups of black tea
Two glasses of water

So, what do I know about these things already?  Eggs come from chickens, which in turn come from eggs.  This could get messy...  German rye bread is baked by Germans from rye grain flower, probably with some salt, sugar, and preservatives.  Country Crock Shedd's Spread said something on the container about being 40% vegetable oil.  Beyond that, I'd guess there is some salt and preservatives (based on the fact that the container is months, if not years, old) but I have no idea what else might be lurking in there.  Avocados grow on trees in southern California, among other places.  I'm pretty sure Colorado is too cold for avocado growing, but I'll find out more about that later.  Grapefruits and oranges grow on trees too, but I'm pretty sure also not here in Colorado.  Tea is made from submerging ground up tea leaves in boiling water.  The water comes from snow that falls in the Rocky Mountains, by way of the Boulder reservoir and the kitchen sink, and I think the tea leaves come from trees that grow in tropical climates like India, Asia, and Africa, but I'll have to look into that to be 100% sure.

For today, I'm going to learn something about the eggs...

I purchased the eggs came from King Soopers, the local supermarket down the street from where I live.  The carton bears "USDA Grade AA" and "Colorado Proud" markings.  From the USDA website, the USDA Grade AA marking means the eggs meet various standards for how the eggs are handled after exiting the chickens and that the eggs meet various aesthetic standards with respect to the shells, whites, and yokes.  It says nothing about how the chickens are treated, fed, or medicated.  That means (maybe?) the chickens could be raised on a diet of corn and ground-up chicken brains (yikes!), regularly injected with all sorts of chemicals, and perhaps waterboarded daily (ok, that's not very nice, likely, or economical).  "USDA Grade AA" doesn't say anything about the eggs' environment before being laid.

How about the Colorado Proud logo?  According to the Colorado Department of Agriculture, the Colorado Proud logo means the food is "Better for you.  Better for Colorado."  Or more specifically, it means it is grown, raised, and/or processed here in Colorado.  I like the sound of local growing, raising, and/or processing, but it still doesn't say anything about how the chickens are fed and treated before the eggs are laid.  In other words, it says something about the geography or the "where" of the food chain, but no specifics about the "whys" or "hows" in said food chain.  I have some more homework to do here to better understand my eggs. 

12 eggs were old, 6 were new.  Can you tell which were which?

This morning I hard-boiled 18 eggs.  12 of them came from an old carton (late September, before I took off for my multi-month adventures) and the other 6 from a new carton I bought on Friday.  Upon filling the pot with water, I immediately noticed that the 12 old eggs floated while the 6 new eggs remained on the bottom.  A little bit of searching on the web indicates this is normal.  The air pocket in each egg enlarges as the egg ages, through some combination of air seeping in through the shell, water seeping out, and gases from bacteria building up inside the shell.  I didn't know that before.  Cool!

At any rate, while some folks on the internet advise against using old eggs.  I don't automatically believe everything I read on the internet (someone wrote that old eggs float so that they won't drown) and am against wasting food, so figured I would boil all these eggs anyway and find out for myself if they are acceptably good or not.

One of the eggs had a hairline crack that I failed to notice before boiling.

After boiling the eggs, I noticed that one (pictured above) had escaped through a hairline crack in the shell.  This was one of the old eggs from late-September.  It looked pretty weird, but smelled fine, so I gave it a go.  It tasted just like any other egg, but had a softer (almost fluffy) texture, after being squeezed through the tiny crack in the shell.  Bits of the white became detached from that egg while the boiling, and ended up resembling little pieces of Styrofoam in the pot.  They were perfectly edible, and tasted just like hardboiled whites from any other egg.


After eating the portion of the egg that had evacuated the shell, I cracked open the shell and found it was mostly full of water and there was no egg white or yoke material left inside at all.  Interesting!

The next two eggs were from the late-September carton, but also seemed fine when I ate them.  Check back in a couple days to make sure my opinion hasn't changed...

Next time, I'll learn about some of the German rye bread.