not really... when job hunting most people have to spam the world with CVs and nowadays that also includes registering in a ton of shitty services so you can post your resume or get contact info... once hired, you would use the company's email so whatever you provided first is usually irrelevant
I really do not know what wearing a Tuxedo daily means to you... to me it means torture but it looks like you liked the idea so my example may not have been as clear as I wanted it to be
Well, first of all, let's be clear that most likely this post is completely fake and just as true as a meme would be. We agree on that.
But yes, I have been in that position myself, you get 2 offers within a week (which is not unheard of since, when looking for jobs, one usually blast CVs everywhere).
As you point out, the second option is looking for a job while having one... you can go all the way and then pull back noticing you are going from whatever you have to worse
if you had 2 or more options on the table, one that forces you to go to work in a Tuxedo and one that doesn't, would you still claim it's insane to turn down the Tuxedo offer?
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
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
agreed... sorry you are caught up in the generalization