Also, your username does indeed check out.

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Complete tangent about cooking at home, and the glorious results of iteration on one's own:

I recently realized that my charcoal BBQ chicken was never ideal, and I'd really prefer to eat more chicken than beef or pork. The outside 5mm of my chicken might be perfect, but then the core was still tough. By the time it was all cooked through properly, the whole thing was dry as heck.

My "innovation:" I marinade de-boned leg meat for 24hrs in a jerk-type sauce and mixed herbs. I caramelize the outside of the chicken over hot coals, maybe 7 to 9 minutes per side. Then, I put each piece of chicken on a thick piece of aluminum foil, and put 1 to 2 tablespoons of water over it. Then I carefully fold 3 sides of the aluminum foil into a type of envelope, and put it back on the bbq for maybe even >20 mins. There should be no easy air leaks in the envelope. It blows up like a balloon when cooking.

The result is better chicken than I've had anywhere outside of an Ethiopian restaurant. It has caramelization, and also falls apart when you look at it.

I am truly addicted. It rained the other day, and I figured out how to make this in the oven on broil, and then in a dutch oven, with the oven appliance on low-med for 30 mins.

I used to eat out a lot, and chicken-wise it was mostly terrible compared to this. I wasted so many meals and so much money.

There's nary a cooking tip to be found on HN, but this felt too good not to share.