Thank-you! There were more duck sandwiches on the bread from the oickings off the bone, I froze half, however, to keep some duck joy for later. Yesterday was a lot of running around and I had the shakes by the time I got home. I remedied that with a highly uncharacteristic double sugar dive. I kept thinking Annie would love it. Half a gooey, chippie banana brownie with a small scoop of ”mudslide” ice cream, very choclate with fudge swirl and chocolate chunks. I get the non-fan-ness. I've been trying to perfect my brownie game because they're dead easy to make on a whim, and aren't nearly as sweet as cookies or cake—at least once I get through tampering with the recipe! So, one consideration is that the duck did leave the barbecue a greasy, sooty mess, and duck fat is harder to break down. The genius of the roasting pan sized bbq is I could take it to the French drain and hose it down without too much mess (most of the fat was in the water pan, so I'm not worried about the pipes). That got it half clean with a scrub sponge. Next round, I'll try some Simple Green as well. With a permanent installation, one might just want to burn it off, but I'm not intending to use it that much to have occasion to do so, and I want it to be crean enough to carry in the car. And dirty barbecues in general bug me. A lot. Which is why the warning. It's a shame your son is so far,

0314, I don't think that's what I was talking about. On a charcoal (or wood) broiler, it's so hot that with several minutes on each side, lid off, a steak is cooked with the flavor from the smoke and a Maillard reaction sear on each flat side that was face down to the fire. On a gas device, doing the same thing with the lid up warms the meat with a Maillard reaction sear only where the meat touches the grill grid. Spaces in-between the grill grid marks are pale beige as is shown in the photo above. They don't get hot enough to cook the steak properly with the lid up. Lid down is baking. Commercial kitchens where steak is featured often have appliances called salamander broilers. Over 1500 degrees F for a quick broil. High heat is needed for steaks. Other things, not so much. Even hamburgers benefit from a high heat exposure to develop a Maillard reaction crust on the outside. A wood/charcoal fire or a hot cast iron pan will do the crust, only the fire will do the smoky flavor. Gas will do neither unless some of you have a much higher BTU unit than my $500+ Weber produces. Admitedly, what I have is a midrange consumer product, not one of the up-market ones. Maybe built in gas grills (which I don't plan to get) with natural gas connections are available that produce higher temperatures with higher BTU burners.

Hm... No tag on the jar. In the pantry, I have jars of crisp little cookies from Rustic Bakery that never go bad or stale. I did take a little nibble to make sure they were nice. Vanilla.... Duh, just looked them up. Vanilla Butter Cookies. ETA: The almond on the apple pie were in a toffee-ish topping. This was my first use of them as a crust. They did their job but aren't really the best texture for cheesecake. I just wanted to use them up. JL, I might. We'll see. I wonder if it would work well with more and smaller pieces. As it is, it eats fine, but it cuts funny, :)

I didn't see your question. My impressions are from THEIR comments on the topics and recent pool/beach time together. You're bluffing, trying to deflect to avoid answering my question. Not a very honorable thing to do. It's as I suspected, you don't have significant personal experiences of recruiting, hiring, and working in professional environments comparable to what I described for myself.