The weird part is: I got the address of the store off Sanrio’s website!

This one: bsky.app/profile/did:...

I had one of their reggo nonstick before, only upgraded it because some other family member scratched it 😡

I use the knives at work and at home and am very happy with the nonstick nitrided carbon steel skillet.

Reuben’s!

I also had a very nice cassoulet.

lol last night was in Newark

Airplane viewing: “Past Lives” and the first half of the Peewee Herman doc.

I wasn’t here to argue you into it. Do what you want.

But I don’t have time to roast a bird and then carve it and then roast the body and then make stock to make gravy, you see what I am saying? This gets you a turkey that cooks faster, juicier meat, crispier skin, and you roast the carcass and make stock days in advance.

I dry brine. It means salting a day or two in advance and leave uncovered in the fridge. Osmosis draws the seasoning more deeply into the meat and you get juicier, better flavored meat and crispy skin.