Most things by King Arthur flour are good! I like the Cornish pasty dough recipe they have!

I've reached a point of just not giving a fuck. I've begun to wonder if that's why I'm getting laid off but if so, then I deserve it but with an asterisk.

I worked 30-40 hours and delivered exceptional work. Quality of which was on par with my peers who easily work 50-60 hours a week. My boss works 80+ hours a week and I just keep asking myself "why give the company so much of your life and it doesn't give a flying fuck about you?"

I'm sorry if you don't see me hustling. I'm going to give you my everything, but within the timebox we've agreed to. Yes, I'll agree to work the occasional overtime for incident management, etc. but I am for sure not going to work 50-60 hours a week regularly.

My life is worth more than the job and I am not going to waste it behind a screen moving numbers around for more time than I need to.

I disagree with you completely! Out of principle, I can't do that, it's practically skipping ahead!

I did uparrow you, because despite our opposite perspectives, I appreciate your contribution to the discussion.

The next version added sprinting.

Yeah, it can be done with any recipe usually. It does benefit when you start with more complex flavors to begin with, but even the most basic tollhouse recipe gets changed over time just by chilling.

Basically, it lets the flour fully hydrate, and the enzymes present break down sugars. You end up with layers of flavor as you eat each cookie.

There is an upper limit to how long a given recipe can go, but the "48 hour" label kinda dials in the sweet spot for most.

The absolute best cookie recipe I've seen that makes the best use of the method is Any version of Levain style cookies. That particular recipe is real forgiving, and they actually give a little info on what's going on. I've had them stay in the fridge for a week a couple of times, and be just as good as on day 2 or 3. IIRC, they specify overnight for the rest period, but unless you're getting started at dawn of the first day, you'll want to give them at least 36 hours in the fridge.

The exception is recipes meant to be thin and crispy. They don't benefit at all, and you end up losing some crispness by trying.

I've done pretty much every standard cookie type with the long rest, and with the possible exception of snickerdoodles, you'll see some difference in outcome that most people enjoy. Peanut butter cookies do great with it. So do the reddit-famous murder cookies. Chocolate chip, oatmeal raisin, I find I really notice more enjoyable flavors. Sugar cookies, and butter cookies, I'm on the fence with because you get a bit more chew, so the shift in complexity is kind of a side grade.

If you enjoy it, that’s all that matters. I’m a snob over my coffee, but also a big advocate that if you’re not hurting anyone, do whatever you like.

For me, I prefer a simple coffee. Starting with good beans (mostly African: Ethiopian, Kenya AA, Congo Kivu. I dunno what’s in the soil but African beans are better than anything else I’ve had. Costs Rican beans are pretty good too), the Ethiopian Sidamo Guji region is my favorite). Always light roast. Lightly sweetened with a touch of milk for creaminess.

Closest I’ve come to enjoying “fancy” coffee is an Americano with milk. Not big on straight espresso, nor anything that ends in -chino (cappu, frappu, etc).

If you are ever interested in some good beans, check out S&W Craft Roasting for really good stuff. For a budget brew, I go with Fresh Roasted Coffee (they have a website and an Amazon storefront).

Mine absolutely disagrees. After years (pandemic) of trying to be deliberate and slow, my mind has slowed down and doing anything quickly and efficiently is more challenging.