Tried it once on a 20 pounder and it was a total game changer. The tang cuts through the richness in a way salt brine just doesn't. I found the roasting time was pretty much the same, maybe a few minutes less because the bird seemed to cook a bit faster. The real win is how it keeps the breast meat from drying out. Never going back to plain salt water after that.

I read a case study about a guy who sent 200 cold LinkedIn messages with zero replies, then changed one sentence about the client's recent work and got a 15% response rate. The specificity you mentioned with Austin design firms seems like the same principle.

Eh, I've seen them survive worse honestly.

Totally get that. I put off reading "Beloved" for the same reason, heard it was a hard read. Finally picked it up last year and it just wrecked me in the best way. The heaviness is the whole point, it makes you sit with the history. I had to learn that feeling uncomfortable isn't a reason to avoid a book, it's often the sign you need to read it. Changed how I pick my books now.

What happens when you run out of sheep to trade?