The scrambled eggs at a hotel breakfast are 19% water, and they're dyed. A lot of hotels and cafeterias pour them from a carton of Papetti's Breakfast Blend. The spec sheet reads whole eggs, 19% water, then under 2% of salt, xanthan gum, citric acid, annatto color and natural butter flavor. Papetti's is part of Michael Foods, one of the biggest egg processors in the country. Every ingredient has a job on a steam table. Xanthan gum holds the added water in the egg so it doesn't weep into the pan. Citric acid keeps the eggs from turning gray or green under a heat lamp. Annatto puts back the yolk color the water washed out. The butter flavor is there because nobody is going to add butter. The carton keeps for 98 days in the cooler. The plain version from the same company is whole eggs, whey, skim milk, xanthan and citric acid, with almost no added water and half the sodium.

222 Building (1951) Appleton, WI

The percentage of adults with a Ph.D. Read more on Substack at toddrjones.substack.com/p/th….

Ohio’s giant basket is back on the market for $8.5 million. Built in 1997 as the headquarters of the Longaberger Company, this seven-story building in Newark, Ohio was designed to look like the brand’s famous Medium Market Basket — but at the scale of a 180,000-square-foot Class A office building. The listing includes a 21.5-acre campus, capacity for 500+ employees, 84 windows, glass elevators, a central atrium, a fitness center, a media room, 555 parking spaces, and 25 heated underground executive spots. Longaberger left the building in 2016, and later plans to turn it into a boutique hotel never fully happened. Now one of America’s strangest corporate headquarters is waiting for its next owner. Would you turn it into offices, a hotel, or something completely different?

why do polish ppl, no matter how good they are at english say, “the communism” 😭😭like “during the communism”

Every time you go to the post office the person in front of you has a problem that has never happened before in all of history.