Confessions of a Liberal Puritan

What can I say? I draw my metaphors and similes from life experience, and since I've been known to let breakfast dishes sit around for a week or two before washing them, I know first-hand the staying power of dried egg yolk! There's a good reason why medieval manuscript illuminators used it to add permanence to some of their paints.

As for the rest, I never thought about egg yolks as emulsifiers until tonight, when I saw the "Good Eats" mayonnaise show while I was still high on the latest episode of "Angel". Turns out, if you Google "lipid phosphate egg yolk emulsion", the first website that turns up includes not only cool graphics of fatty acid molecules and stuff, but also a handy recipe for mayo!