'Fishing'? Seems like an euphemism for the most common crime on the recently withdrawn TV-series 'C¤ps'

No, I meant fishing

Scallop daisy chains? Kinky scallops.

Molasses cookies, seasoned with cloves, cinnamon & ginger.

Don't make any drive. I have to apologize to you. The brisket which I am thawing has already been "brined" for corned beef.
I am still thawing and rinsing most of the brine away to make pastrami with my smoker.

I'll post pictures anyway on my first attempt at that.

It used to take an hour or more for me to make a Caesar salad using the New Best Recipe. Now I can do it within 15 minutes while cooking other things. That’s a huge improvement. I’m so pleased.

An hour? How is that possible?
If it took me an hour to make a salad I would never make it again.

What is this New Best Recipe? We’ve been making lovely Caesars here with homemade dressing for about a week.

It's a cookbook from America's Test Kitchen. Unless you had to bake your own bread for croutons I can't imagine it can take an hour...it is a pretty straightforward basic recipe.

it’s very straight forward and I used to need an hour because I wasn’t accustomed to cooking. I made the caesar for 6-8 people as an appetizer to go with crab on Xmas eve, so I always needed time to read, reread, measure, reread, and also rinse and dry the lettuce, let alone cutting it. I just needed time and higher confidence in the kitchen. That’s why being able to make it in 15 minutes has improved my cooking.

from The Force (and I also used The Force last night):
dressing based on 4 people (2 heads of romaine)

1/2 cup olive oil
4 anchovies - minced or smushed
1 tsp Worcester sauce
Juice from 1/2 big lemon (technically about 1 tbsp plus 1 tsp)
2 egg yolks after eggs are boiled for 45 seconds
optional - salt/pepper to taste (I used neither)

mix the bottom items and whisk in the olive oil.

Other than with baking, you really don't need to be ultra precise with recipes. And you should always use salt...it doesn't make food taste salty...it brings out the flavor of all ingredients. Only use kosher salt...not table salt which has iodine. Ican't imagine a Caesar salad without pepper as that is part of the flavor profile but I guess if you don't like it....but never leave out salt. And don't skip salt when you do any baking. I buy anchovy paste in a tube...much easier and less gross than a can of them. Also, if you are serving to anyone with immune issues you should probably buy pasteurized eggs. Or you can skip the eggs and still get an emulsion by adding a tbs of mayo or tsp of dijon mustard. Do you put the parmesan on after you toss the salad? I like a little in the dressing too.

No garlic?

I also like to throw in a little Dijon mustard.

Oh yeah...didn't notice that.
The oil to lemon ratio seems a bit off but oh well...he likes it so that's what matters.

What is your recipe for caesar salad dressing?