@matigo Absolutely not. That kind of joke is fun.
Well, that was an exciting and productive morning. Wrote a pretty long piece on quinoa for NPR, and though I am happy with the end result, I'm pretty certain they was want to strip out all the complexity and nuance and reduce it to a boringly straightforward story. That's their privilege, of course, but part of me hates to lose the complexity. I wonder how they would feel about me publishing the story as submitted on my onw site. I suppose it won't hurt to ask, if they do in fact strip it.
@jextxadore I've honestly never got into it, but if it works for you, that's great. For tougher cuts, I like slow cooking.
@jextxadore Sounds like you are doing everything right! If it were me, I would try a straight comparison of brined and un-brine,. To see whether I could taste (or feel) the difference.
@jextxadore I don't know how you chose the one you have. I'd look for an older bird, preferably free-range, maybe from a real butcher rather than a supermarket. But it also depends what you want to do with it. Why are you brining it?
@matigo I agree with you, wholeheartedly, that oftentimes the motivation people offer for doing things is not actually the same as their real motivations.
Goofing off would be good for you. Do it (after you fix that domain name appearing is square brackets after the link problem, please.)