I have seen enough of those grovelling and kissing ass to pretend they are all “in control”

Must billinaires today are just nepo babies… ascribing superior smarts to them is buying into the myth tht money = smarts

that’s too complicated for my brain

what a deeply stupid person… and that’s after being a rapist pedophile

yeah, I sincerely doubt it…

love this, kudos to the artist

nope

lol yeah right… Muricans are too meek to save themselves…

he is already doing that

stop drinking the koolaid… companies make mistakes and run themselves out of business all the time

if you still think the rapist pedophile in chief can plan, you may be in his intelligence percentile

a ton of innocent people are gonna die have already died and thousands more will follow

you already have 2 systems… it’s time to act to destroy them and fix it

says the people profitting from selling ad space

and that is just the first to be cancelled…

The USA just provided motivation for a couple of generations of terrorism; and that is not even counting on their own domestic issues. Who the hell would want to (or be able to afford) traveling anywhere for an entertainment event that could be an easy target for a terrorist attack or ICE presence?

100% corruption

Awesome, thanks for the valuable reply!

I agree with your observations 100%.

In a tandoor or grill, the sauce would drip and NOT get the chicken soggy but that’s impossible in a pan (even cast iron) which is why I am looking at this alternative approach

I will most likely give this a try tomorrow with the “new” technique to get some actual sear… I’ll post my notes here

Thanks for your reply

This is why I am asking… I have a pretty solid recipe and last I made it, the whole searing issue hit me so I wrote alternative instructions the made more sense to actual get a sear.

I will try it tomorrow unless a comment here convinces me it’s a bad idea.

For example, you are correct in that I may end up with crispy meat which I don’t think it’s a great idea for this dish. However, I can always stop searing before a full crust forms, just some nice fondant. I believe the entire point is just to reduce some of those flavours so the sauce is more complex.

On that note, I always sear beef when I do stew, the entire sear/crust/fondant just melts into the sauce so the meat is never crispy in the end but the sauce is nicer for it.

Thanks for your feedback. Whatever I decide for tomorrow, I will post feedback here after the fact

you seem to be a very small minority… but still appreciated

I hope you are right, but I doubt it… this is texas after all, they will shoot themselves in the dick and call it a circumcision