So you think the 48 hour apology felt more real just because it was quick?

That "not enough smoke ring" note is more about your cooker and fire management than your trim, so don't chase that with a knife. The fat cap fix is solid though, quarter inch is the sweet spot for most offsets.

...and honestly that's what sold me on frozen. My friend Sarah used to swear by fresh everything, she'd shop three times a week just to keep her fridge stocked. But last fall she had a total meltdown because she spent like $40 on fresh herbs and greens for a dinner party, and half of it ended up in the trash by Tuesday. She finally tried frozen spinach in her lasagna and now she buys the big bags every month. She told me the texture is actually better for cooking because it doesn't get all watery and soggy like fresh spinach does when you bake it. Plus she stopped feeling guilty about wasting food, which was a big deal for her. I still use fresh for salads and raw toppings, but for anything cooked I'm with you, frozen is the way to go.