Whenever I’ve made hard boiled eggs in the past, they are hard to peel and just plain ugly. Idle internetting has perhaps provided a solution that has been passed down since at least the time of the great Pepin. Claire Lower relates the problem and solution:
I poked the bottoms of my eggs with a thumbtack to create tiny holes, then lowered them straight into boiling water for nine minutes before rinsing them in cold water and peeling them. It worked, and it solved my cracking issue. Not only were my eggs much more rounded at the bottom, but none of them cracked. And they all peeled like a dream.
So, as Lifehacker points out above, just poke a little hole in it.
Maintaining consistent quality at each location — a hallmark in the era before chains guaranteed predictability for drivers across the country — despite the dizzying scope of the menu was made possible by the enormous Howard Johnson’s commissary system, which produced, froze, and distributed much of the food to individual restaurants, where franchisees strictly adhered to the minutely detailed preparations laid out in the “Howard Johnson Bible.” For nearly a decade, the commissaries were overseen by the famed French chefs Pierre Franey and Jacques Pépin, who were hired by Johnson in 1960 from Le Pavillon, one of the great fine-dining restaurants in New York at the time.
The world of bluefin tuna, while diminishing, is a lens into the culture and ethics of fishing; it also reflects a nation’s history. Within all this, of course, are two questions: First, how did this fish go from being low-grade cat food to the most expensive fish in the world? And why can’t we stop eating it?