The Double Down

I see that I've been beaten to the observation, but the fact is that there's nothing actually all that awful about the much execrated "Double Down" sandwich from KFC (other than, perhaps, the taste).   If KFC had wrapped it in a lettuce leaf instead of pretending the meat patties were the "bread", everyone would have recognized it as a low carb meal circa 2003 (well, maybe the unbattered grilled version, at least).  It's just a double chicken burger without a bun, no more or less disgusting than anything else KFC or McDonald's or Burger King put out routinely.  What's the fuss?

The momofuku eggs

A commenter urges me to report on the eggs, below. I found it easy to keep the temperature near 140 for the 45 minutes, by periodically adding cold water from the fridge to my pot. When I cracked the eggs, mostly because I hadn't read the entire recipe carefully - and especially not the part where Chang says that the egg white will be thin and not set - I saw a thin, see-through ablumen and panicked, tossing the eggs into a hot pan with oil for a couple of seconds. Which I then discovered Chang had already thought of via his note about fried slow poached eggs directly following the recipe.

In any case, the effect when you crack the egg and a poached eggs plops out is remarkable, and I do think that the result is a more custardy texture than a traditional poached egg. I'm going to continue to work on the technique in preparation for a brunch I plan on throwing in the next couple of weeks, and will document with pictures.