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Terry Pulliam Burd[_1_]

On 3 Jun 2006 05:01:49 -0700, rummaged among
random neurons and opined:

>
>Terry Pulliam Burd wrote:
>> I make very tasty deviled eggs, but cannot get the yolk to a
>> consistency I like. It still has little lumps in it. I've tried a
>> potato masher, hand held mixer, squashed it with a fork until I'm blue
>> in the face, but cannot get it entirely smooth. I can't see using the
>> small bowl of the food processor, as I'd lose too much yolk mixture.
>> Any tips, fellow foodies??
>>
>
>I see lots of good suggestions here, but I'm curious, are your forks
>missing any tines?

Noooo, I have some very *good* forks --- Georg Jensen's finest. They
just don't smoosh well enough to suit me.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"