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I saw a television programme, many years ago, about how scientists had developed a three dimensional cross cut map of the human brain by taking a human brain and slicing it incredibly thinly into sections, taking photos and then running those photos together, like a flip book.
I saw a video once
where a pair of hands, which may or may not have been attached to a human, spent many minutes sharpening a knife and, after that, used the very sharp knife to slice a cucumber so thinly that the cucumber slice could be rested upon the surface tension of a glass of water.
The Nobleman's Cloak: the cocktail garnish version off the same, except instead of cucumber, you use a very very very thin slice of hard boiled egg.
Cross Sections
https://www.nlm.nih.../visible_human.html
Entire humans have been sliced for science! [neutrinos_shadow, Aug 07 2024]
[link]
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The actual idea is, of course, to use the brain slicing equipment to mass produce boiled egg slices for sale to cocktail bars the world over, each slice being luxuriously wrapped in the manner of Homer's sixty four slices of American cheese. |
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I thumb through Difford's occasionally, and am thus primed to expect garnishes manifold; olive, lime-wheel, maraschino, cucumber or mint-sprig (slapped lightly to stimulate essential redolence), but this is the first occasion I've been caused to imagine garnishing a beverage with a boiled egg. It might work, I suppose, atop sanguines Caesar or Mary, depending on availability of (or appetite for) Clamato juice. |
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Can a thin enough egg slice even float on water? |
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Aw, disappointed. I was looking forward to my cocktail garnished with an ultra-thin slice of human brain. |
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Yes.... an egg is a bit tame - it has to be a human brain slice - pref one from someone who was a lean and healthy vegetarian when they were alive, so you don't risk getting Mad Cow disease, that's so prevalent in obese meat-o-saurs. Awarding a crumb of approval nevertheless. |
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But why are noblemen wearing very thin slices of eggs. I could never relax in a cocktail bar trying to understand this. |
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They are trying to hide themselves with femininity? |
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How do you keep the yolk in the middle of a semi-transparently thin slice of hardboiled egg? It's hard enough in thick slices or even halves. |
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[+]That said, I'm all for cloaking some drinks. Something with Bailey's might work with eggy flavor, or an Eggy Mary? |
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I hadn't actually considered the yolk detachment problem! That is a good point. But I think we can transform these problems into virtues. |
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For example un, the detached yolk version could be provided for people who don't want a semantic argument, they just want the protein. Like a protein shake for your martini. |
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For example dau, the difficulty could add to the cachet of the experience: only the most nimbly bedigited bartenders will be able to Raleigh the complete egg cloak onto your martinitop, meaning the NC will be a feature only of the most expensive / exclusive cocktail bars. This means we can charged an enhanced price, get it veblened. |
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For example tri, I suspect that we could, post slicing, treat the egg sections with a probably harmless adhesive which would keep the yolk enveloped in albumen, all it needs is a talented chemical engineer with a passion for eggs. The secret formula for whole-slice integrity will give us a competitive advantage. |
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For example pedwar, the detached yolks could be draped daintily across the top of a glass of port, a sunny egg hat to keep your port from additional oxidation, the content of your sipper good to the last drop. |
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I've never tried a pickled egg, and wonder if the yolk consistency post-pickling might support more successful segmentation, something eggs may further have in common with the human brain. |
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Yes, both eggs and human brains possess the potential to be pickled, call it pickleability. |
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So example pimp, a pickled egg is presented, and then eaten, and the audience is challenged to prove whether the pickled item that was previously consumed was an egg or a human brain. |
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