1. UPDATE: that brie canadien i was trash-talking last week was Emma brand, so’s you know. can’t find a website for them, but you’ll in all likelihood know it to see the logo. sorry emma.
2. Duck Eggs. i’ve been eatin’ ’em. they’re considerably more expensive than hen eggs (6$ for 1doz, as opposed to 6$ for 30 from Capitaine D’Oeuf at Jean Talon), but i thought What The Hey, i love eggs and i hate ducks, so let’s see what can be made of this. the eggs have slightly more oblong shape and sturdier shell, which has made for some hard times in the cracking, but i’m getting used to it. had to stab one of them with a fork today, but i shouldn’t take my ineptitude as representative. the yolks, as compared to the hen eggs (also organic, and free-run or otherwise well-treated) also from Mr. Oeuf, are a little paler and larger, and the whites somewhat more gelatinous. i described them to someone yesterday as “more like gristle” (eliciting predictable, if unintended revulsion), but i think gelatinous says it better. they also remain a little more translucent, which unfortunately translates to looking a little grey, and seem less creamy. duck eggs are apparently noted for their gaminess (uh, gamey-ness?), but i didn’t notice any appreciable difference. also, the yolks are usually darker orange, but this is diet-dependent. all in all? interesting, now i know, but i’ll stick to the chickens, thanks.
3. this whole Duck Egg Affair reminded me of puns, and some thinking about them that i’ve been doing.