Yeah… I happened to buy n the night call vinyl not long ago. Perfect title that one. He was also in acting apparently. Really a great artist all around.

That’s exactly why I was pissed. Apparently it’s also « just » a regulatory safety feature that the system must detect the 12v before switching to the main battery…

It was not fun being stranded after midnight in a boat ramp until 2am…

Probably. Never happened to me though. I had to call assistance for that battery which is a known issue in EV6. Which also happens to be a 3 or maybe 4 years old car - typically not within a normal failure range.

It was a love story until I got stranded twice at ungodly hours due to the 12v battery failing on my EV6.

Holy cow this one hits home.

I'm a fly fisher that evolved to fish with lures on a belly boat so fly fishing in low mountain rivers is definitively something I would love.

I don't quite like the false pretense that I would have to adopt over there :( I definitively get the point on animal suffering though. But it's one thing where took a "fuck it" stance.

Oh that's a drawer 0_° I'm even more jealous. It looks... humongous...

upvoted for the old but quality reference :)

Am so jealous. So well organised and all. I tried to put up a rack but failed to get it large enough so it’s a rack and a drawer and way too many oils / vinegars…

So it's all sitting on a layer of small rock so water would drain well. And I'll be making a slope in the concrete so the water should get right at the end of the pad where I'll be making a franch drain / rock walkway to make sure nothing pools too much. Additionally my roof is overhanging quite a bit so the ~40cm are most of the time dry when it rains anyway unless rains gets sideways twice every 5 years or so.

This is my first attempt so the recipe is still in the work. My inspiration is a video of Aaron & Claire : https://www.youtube.com/@AaronandClaire

Here's my take on it:

Shallots, garlic & mushrooms prep;

Chicken to the color I like, not cooked through at this stage. I put it in the oven until it hits 64°c at this point;

I deglaze with white wine and mirim;

Once the alchool evaporates completely I added some chicken stock and let it cook a bit. Then I set this prep aside.

At that point I added the shallots & garlic with some oil. After I while I set this batch aside too so that I could cook the mushrooms (I was not feeling like doing a lot of dishes today...):

Then I put the shallots, garlic and juices back to the pan and added whole cream to it:

That's when I add the miso ~2 large spoon of it. I take some sauce in a bowl and mix it well before putting it back in the pan. To avoid chunks of miso in the sauce.

Once the chicken reached 64°c it went back in to finish cooking until 66 / 68°c.

And for serving I like to pre-cut my chicken and put it in grandma's iron plate with the sauce.

It took about 1/2 hour to cook based on my pics timestamps :)

Yup. Somehow it’s easier for me to get it to the color I want in the pan and then I put it in the oven till it reaches 64*c.

Then back to the pan with the sauce to finish cooking.