You've got to chill out. The other day, I posted a quick little tip for eating out at a greasy spoon diner. It's a tactic I've developed over the years while eating out at many different cafes, diners, and breakfast joints. It was very simple: Sure fire way to avoid seed oils at the diner is ordering poached eggs. Most people were happy to read it. Many reported having used the same tactic. It's great because it works where you are. It could be the grimiest, seed-oiliest place in the world and there's no getting around what a poached egg is—eggs simmered in water and nothing else. You can tell because it usually arrives on the plate sitting in a quarter cup of poaching water. (Note: make sure you ask them to drain the eggs) But some people remained unconvinced. They worried about the poached eggs being poached in a nonstick pan. They claimed that the cooks add seed oil to the poaching water. In short, they focused on the minutiae-the mere chance of something nefarious happening behind closed doors. I will admit that it was only a couple people raising concerns, and that most people seemed to appreciate the idea, but c'mon. Take the win, folks. You've got to take the wins when they come! At some point, you just have to let go and eat. You have to make the best choices you can, accepting that not everything is perfect (and never will be—that's what the entire concept of "perfection" rests upon!) and you're still going to be okay. You have to chill out. Now the cool thing about my audience is that most of you don't need to hear this. Most of you have conquered this. But if there are any people remaining who do worry about eating out of the odd non-stick pan once in a while to the point of recoiling in horror at the thought of it, you should read this one a couple times. Let me know in the comment section of New and Noteworthy how you've learned to relax about all this food quality stuff. Or, let me know what you still need to work on. Take care, everyone. Happy Sunday. | 
