Category: Miscellaneous

Eggs Eggsamined

I started this article thinking it would be a simple table of egg grades and quality factors. But as I started researching the matter, I found that there is a lot of interesting information regarding eggs. I examine the structure of the egg, the effects of freshness, actual grading, and even dispel some common misconceptions regarding free-range and organic eggs and brown verses white eggs. So, which is a better egg, Grade A or Grade AA, brown or white, free-range, organic or neither? Let us find out.

Basic Egg Facts

Composition of the egg

Inside the egg

Inside on an eggDiagram courtesy of Alberta Egg Producers

Air Cell

The air cell can be the first indicator of egg quality. Air cells of no greater than 1/8 inch in height are of grade AA quality. Larger air cells up to 3/16 of an inch may be classified as grade A, air cells greater than 3/16 of one inch can only be grade B.


Albume is better known as the egg white. There are two distinct albume: a thick and a thin. Albumen accounts for most of an egg’s liquid weight (about 67%). It contains more than half the egg’s total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. The albumen consists of 4 alternating layers of thick and thin consistencies. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. Egg white tends to thin out as an egg ages because its protein changes in character. That’s why fresh eggs sit up tall and firm in the pan while older ones tend to spread out.

Albumen is more opalescent than truly white. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs.

When egg albumen is beaten vigorously, it foams and increases in volume 6 to 8 times. Egg foams are essential for making souffles, meringues, puffy omelets, and angel food and sponge cakes.


Chalaza are strands of egg white that anchor the yolk in place in the center of the albume. They are not imperfections or beginning embryos.

Germinal Disc

The germinal disc is the channel leading to the center of the yolk. The germinal disc is barely noticeable as a slight depression on the surface of the yolk.


The shell is the egg’s outer covering which is largely composed of calcium carbonate.  It accounts for about 9 to 12% of its total weight depending on egg size.

Shell strength is greatly influenced by the minerals and vitamins in the hen’s diet, particularly calcium, phosphorus, manganese and Vitamin D. If the diet is deficient in calcium, for instance, the hen will produce a thin or soft-shelled egg or possibly an egg with no shell at all. Shell thickness is also related to egg size and the hen’s age. Older hens, for example, produce larger eggs with thinner shells.

Seven to 17 thousand tiny pores are distributed over the shell surface, a greater number at the large end. As the egg ages, these tiny holes permit moisture and carbon dioxide to move out and air to move in to form the air cell.


The yolk (or yellow portion) makes up about 33% of the liquid weight of the egg. It contains all of the fat in the egg and a little less than half of the protein. A characteristic worth noting is that it is responsible for the egg’s emulsifying properties.

With the exception of riboflavin and niacin, the yolk contains a higher proportion of the egg’s vitamins than the white. All of the egg’s vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D. The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc.
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Food & Cooking Reality Shows Update August ’09

There have been two food/cooking reality finales in the past week: “The Next Food Network Star” and “The Chopping Block”.  A third, “Top Chef: Masters,” is also nearing its finale. Two new shows are about to start as well: “Top Chef: Las Vegas” and “The Next Iron Chef”. Let us take a look at all the happenings.

The Next Food Network Star

The Next Food Network Star finished its season on August 2nd with Melissa d’Arabin (a.k.a. “Mommy Mayhem”) taking the prize. Melissa begins her own show “Ten Dollar Dinners” on Sunday August 9th. In what was described by the judges the most difficult decision in the shows history, Melissa edged out competitor Jeffery Saad. Both competitors were well qualified, however, Melissa seemed to be more charming and approachable than the more food knowledgeable Jeffery. Debbie Lee, the third place finisher, also had a good shot at it but made a few too many mistakes. Great to see another Texan on the network.

The Chopping Block

After a short time of being dropped by NBC, The Chopping Block was brought back to finish up its season on July 24th. Hosted by the culinary worlds first rock star, Marco Pierre White, sisters Kelsey and Vanessa Henderson walked away with the $250,000 dollar prize to start their own restaurant in Los Angeles. Kelsey and Vanessa won by taking Marco Pierre White’s advice to keep their menu and service simple. Runner ups, Lisa Stalvey & Michael Anapol,went the much more risky route in which Lisa cooked dishes that she had never cooked before. The third place team of Dean & Shari Della Ventura had a great shot at making the finals but failed due to being short handed in the kitchen and front of house.

Top Chef: Masters

The preliminaries of Top Chef: Masters are over and two of the six finalists have been eliminated. The final four include Michael Chiarello, Rick Bayless, Anita Lo and Hubert Keller. I really like the new scoring method with 5 points for the Quickfire Challenge, and for the Elimination Challenge, 5 points for the guest and each judge. I was rather put off with the challenges in the preliminary rounds, however, they have been much better in the finals. The chefs are not overly hand tied and can cook to their potential. My favorites to win are Hubert and Michael.

Top Chef: Las Vegas

Top Chef: Las Vegas (Season 6) starts August 19th. Padma Lakshmi returns as host alongside head judge Tom Colicchio, and judges Gail Simmons and Toby Young. Some of the guest judges scheduled to appear are Wolfgang Puck, Todd English, Natalie Portman, Daniel Boulud, Penn & Teller, Hubert Keller, Laurent Tourondel, Tim Love, Michelle Bernstein, Tyler Florence, Charlie Palmer, Paul Bartolotta, Nigella Lawson and Jerome Bocuse. The season will start with 17 chefs and it looks like we have our first set of brothers (or at least related contestants) competing Michael and Bryan Voltaggio. Curiously, a majority of the contestants are from Atlanta (3), Philadelphia (2), San Francisco (3) and Seattle (2).

The Next Iron Chef

Finally, we come to The Next Iron Chef. Michael Symon won two years ago to become an Iron Chef. Who will it be this time? 10 chefs will square off this fall. The show premieres October 4th.

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Hungry 4 More Logo Contest and Rules


To enter the contest, you must be:

  • 18 years of age or older
  • A resident of the United States of America
  • Friends and Employees of and immediate family members are not eligible. All federal, state and local laws and regulations apply. Void where prohibited.

How to Enter:

Email your logo design(s) as a jpeg, gif or png to

Please include the following information in your email:

  • Name
  • Address
  • Phone number
  • Age
  • Email address
  • There is no fee to enter the Contest.

Incomplete information will disqualify your entry. Prize winner shall agree that is granted exclusive reproduction rights for advertising, promotion, print publication, and Internet purposes.  Winning logo will become the official new logo for and may be used on website, printed business materials and promotional items with no additional monetary compensation.


  • Up to five (5) entries per participant permitted.
  • Only one participant may submit each artwork.
  • Each Entry must be the original work and sole and exclusive property of the person who submits it or the Participant must have written legal permission from the property owner. In the case of Projects owned by other parties, the written legal permission must be included with the Entry.
  • Artwork that has been previously published or exhibited is not permitted.
  • Any or all of the Entries may be posted on

Content Guidelines:

  • The logo must be clear and recognizable at small size.
  • Flexibility is a key requirement, including the need to resize easily and to look good in black and white, in four (4) or less colors as well as full color.
  • Colors maybe unlimited, but a four (4) color version should be submitted for silk screening and other merchandising purposes.
  • The final version of the logo will need to be suitable for high quality printing.
  • The submitted artwork needs to be clean, clear and legible when sized for use on and for business cards and other merchandising materials.
  • While the logo needs to look good at relatively small sizes, it will not need to be shrunk for use as a Favicon.
  • Due to the requirements for high quality printing and re-sizing it is suggested that Entries also submit a scalable vector graphic format. We advise against the use of halftones and gradients unless created inside a vector graphics program. Color in this version must be CMYK, no spot colors.

These should be viewed as guidelines, as entries that meet the most of these restrictions will be given preference.


The Grand Prize Winner will receive $50  (USD) Whole Foods gift card, a personalized 1 gallon bottle of Tabasco™ sauce and a dozen (12) miniature bottles (1/8 oz) of Tabasco™ sauce featuring th winning logo design. The runner up will receive a $25  (USD) Whole Foods gift card and a personalized 12oz bottle of Tabasco™ sauce.

No cash substitution, transfers or assignments of prize allowed. In event of unavailability, Sponsor may substitute a prize of equal or greater value. In the case of the gift cards, if no Whole Foods location is within 25 miles of the winner, an alternate gift card may be substituted.


All entries will be reviewed by a panel of judges selected by  Art will be judged on the artwork’s articulation of the website, creativity, and artistic merit. One Grand Prize winner will be selected.  Judging decisions are final and may not be appealed. All dates refer to Central Daylight Time (GMT-6 hours). All entries must be received by no later than 11:59 p.m. on September 1, 2009.  Hungry-4-More cannot be responsible for entries that are late due to computer malfunction, or for entries that are lost, delayed, or damaged in transit. Following judging, winners will be notified of his or her status privately by e-mail and/or by telephone.  Contest winner and his/her artwork will be posted on on or before September 15, 2009. In the case that the submissions are insufficient in either quality or quantity by the deadline, reserves the right to extend the deadline until a time at which the Sponsor is prepared to make a selection.


By participating in the contest and redeeming the prize, winners releases and agrees to hold harmless, their affiliates, subsidiaries, sponsors, and all of their respective directors, officers, employees, representatives and agents, from and against any and all liability for any loss, property damage or damage to person, including without limitation, death and injury, due in whole or in part, directly or indirectly, from or arising out of participation in the contest, or participation in any contest-related activity, or the receipt, use or misuse of the prize. specifically disclaims all liability associated with, and makes no warranties with regard to, any prize given. reserves the right, in its sole discretion, to revoke any and all privileges associated with competing in the contest, and to take any other action it deems appropriate, for no reason or any reason whatsoever, including if suspects competitors of cheating, tampering with the entry process, the operation of the Web site, or the contest process, or otherwise being in violation of the rules. reserves the right to cancel, terminate or modify the contest if it is not capable of completion as planned for any reason, including infection by computer virus, bugs, tampering, unauthorized intervention or technical failures of any sort.

By entering, entrants hereby transfer and assign all intellectual property rights (including, but not limited to, copyright and trademark) in and to the drawing and description, to By entering, entrants agree to abide by these rules and grant to the right to edit, publish, display, promote, broadcast and otherwise use their entries without further permission, notice, or compensation, in any media now known, or hereafter developed.

In the event that there is no entry is selected, reserves the right to declare no winner and run the contest again at a later date. Sponsors reserve the right, in their sole discretion, to cancel, terminate, modify, or suspend the Contest should (in their sole discretion) virus, bugs, non-authorized human intervention, fraud or other causes beyond their control corrupt or affect the administration, security, fairness or proper conduct of the Contest. In such case, judges will select the winners from all eligible entries received prior to and/or after (if appropriate) the action taken by Sponsors. Sponsors reserve the right to disqualify any individual they find to be tampering with the entry process or the operation of the Contest or the Contest Web site.

The contest is void in whole or in part where prohibited by law. This contest is brought to you by

Tabasco is a registered trademark of McIlhenny Company, Avery Island, LA 70513.

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10,000 Page Views, Logo Contest, Post Rating

Thanks – 10,000 Page Views

Thank you all! Hungry 4 More reached 10,000 page views at 3:44pm CDT today!

Logo Contest

Hungry 4 More will be holding an open contest for an official logo, details and rules will be posted later this week. Prizes will be awarded for the winner and runner up, as well as, recognition on the web site.

Post Rating

You can now rate post on Hungry 4 More. Look for the 5 star rating button at the end of each post.

Again, a big THANK YOU to all!

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1st Annual Hungry 4 More Cookout

Hungry 4 More will be hosting its first annual cookout, July 25th from noon to 8pm in Austin. A large variety of food will be served so bring a big appetite. Dishes will include Chef Stacy’s Tortillia wrapped Sausages, Juicy Lucy’s, and Grilled Caesar Salad, Chef Dan’s Chili, Chef Erin’s Brisket, Chef Will’s Shrimp Diablo and Venison. We will have something for the kiddos as well.

Cover charges — $10 per person, children free.  “Beer wrist bands” will be available with proper id, donations will be appreciated. Bottled water and sodas will be provided for free. Feel free to suggest menu items, beer,  soda and anything else you would like to see there. We will try our best to accommodate everyone.

Reply here if you plan to attend.

Look forward to seeing you there!


Saturday, July 25, 2009
12:00pm – 8:00pm
Will’s House (May have to move venues if RSVP count is over 50)
10705-A Gungrove
Austin, TX
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