@matigo I hated using that thing! Mainly because I was using an HP48 emulator on my phone and disliked the decreased functionality of the TI (but the HP48 is banned in IB exams for that very reason).
// @height8
@height8 Quite. My boss was quite frantic, from what I remember, though, with mid 6-figure commissions on a good month, I wouldn't say she was without substance.
One day, I might have the privilege to work with people who don't think Word is a good way to write content destined for HTML.
// @matigo
@height8 Sounds like my internship last summer. I got intimately familiar with that feeling. I had so little to do after week 3 that I started using CLI apps on purpose just so it'd be less obvious that I wasn't doing anything relevant. Took lunch breaks twice what I was supposed to, and no one in the office of 10 noticed. If anything they praised my "quick turnaround time".
// @matigo
@JeremyCherfas I can definitely taste the difference in moisture after wet brine. Dry brine I do more for the flavour and a little bit of "insurance" when I haven't planned the meal in advance — e.g. when I woke up this morning and couldn't decide what else to do with that other half of the chicken breast.
I need to try wet-brining tougher cuts of beef and horse. Apparently that's a thing in French restaurants, with the "steak frites"
@JeremyCherfas I never buy a whole chicken — just parts. Kitchen and fridge aren't enough to manage a whole one and I'd never finish it.
I always buy from a real butcher, and this guy knows me well.
Brining to sear then roast. Did a dry rub this morning which I'm about to cook now, but I also did a battered and deep-fried one which I brined for about 4 hours a while ago.