Actually, the original Stretch Armstrong came out in 1974, not 1976. I remember because my older brother got one for Christmas that year and it was a big deal. That said, you're totally right about the quality difference. The old rubber compound was a lot thicker and had more latex in it, so it could handle the stretching way better. The new ones use a cheaper vinyl mix that gets stressed out and splits after a while. I've got a 1974 one in my basement that still stretches out fine, while the 2016 reboot I tried felt like it was gonna tear on the second pull... really disappointing.

Silicone mats are great until you forget they don't like sharp knives.

Gene told you to let the heat do the work?

Have you read that article in Art Culinaire a few years back about how the viscosity of hollandaise changes once it breaks? Apparently the emulsion bonds are actually different after that point, even if you save it. I remember thinking that explained a lot about why saved yolks never feel the same on the palate. I lean toward your call on this one, especially during a rush. Starting fresh is a faster way to get a clean product out, even if it hurts to throw away all that butter for a second.

Not 25 anymore" - man, I felt that in my soul (and my lower back too). I finally gave in after my second ceiling job left me walking like a question mark for three days, and now I feel like an idiot for not buying one years ago.