Oh man, I felt this so hard! I stubbornly used a tail comb for years because it felt like the "right" way. My sections were always so neat but so slow. Totally agree with @mary_patel59 about them being training wheels. My fingers just move faster now for most basic cuts, and honestly, the sections are good enough.

You're telling people to use store-bought demi-glace? That stuff is just salty brown jelly. The whole point is building flavor for hours, not opening a plastic tub. Calling it a "skill issue" misses why anyone would even try making it from scratch. It's about the process, not just the final sauce. Your take is just plain wrong.

My grandma used to freeze her farm eggs for baking during winter. She'd wrap each one in a paper towel and put them in an old bread box in the shed. They always cracked a little when they thawed, but her pound cakes were still the best.

Scammers are the worst.

Check both tools against a known 90 first.