My client Jeff C invited me out to a dinner meeting at a Japanese
restaurant, Ichiban's. I normally don't care for Japanese food but as long
as there's something besides miso soup and sushi (which I affectionally
called “bait”) I'll go.
Especially if I'm not the one paying for it.
So we're sitting at the table, type type of table where they cook the food
for you right there and the cook is standing on the other side when he
tosses this egg up in the air and catches it with a spatula. It's
not broken mind you. He then flicks the egg in the air and catches it again
with the spatula. He does this about a dozen times, working up speed when
snick the spatula goes vertically through the egg cleaving it in
half and spilling the contents onto the cooking surface sending the shell to
I wonder how many eggs one has to break to perform that particular cooking
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