Wait, they used a coat hanger? That's a new level of DIY panic right there.

Man that line cuts deep because it's TRUE. Our place went full "heat and serve" on the braised lamb last year. Felt like a glorified microwave. The thing that saved my sanity was fighting to make our own sauces and pickles from scratch. Corporate gave us the main protein in a bag, fine, but we took back the sides. Now we do three house ferments and a different compound butter every day. It gave the team something REAL to put their hands on.

Just zoom out, it's fine.