Good documentation should, in part, tell people where to click. I have designed software documentation for high performing individuals at leading global companies, and I have designed software and hardware documentation for minimum wage fast food workers with limited English proficiency. In both extremes, I showed them exactly where to click on the screen at each step.

You might not need that level of help, but many people do. Others do not strictly need it, but they prefer the simple instruction set. “Click here then here,” instructions ease the transition into a new system one needs to learn, or it removes the need entirely to learn a system one uses infrequently.

The problem is that making good documentation is difficult and time consuming. It relies on a fundamentally different skill set than coding or even UI design.

I agree that the ideal is for software to not need any documentation. In my experience, I have yet to see software that rises to that task and is used across a variety of experience levels and societal cross sections.

You most certainly would not! My French is awful. It is a known fact in my house that when Dad says, “You know, the French call this . . .” you should immediately stop listening and assume he is lying.

I use the French name for the dish in this case to signify the style as opposed to the usual American lumpy mashed potatoes with less butter.

Thank you! I’ll try that the next time it’s on sale.

I look forward to the meals that you will post here! Your plating game must be on point.

I need to try this. What was your sous vide temperature?

Thank you, friend! I could not get to posting the recipe until now, and you were quicker to it.

I added the recipe link and notes to the post as an edit.

If anything, it’s consistency was a little thicker than many chowders. Between the roux, the cheese, and the many small bits in the soup, it is very thick. I liked it this way, but I could see using more broth to thin it out a bit.

The soup is heavy. I am a big guy who can easily put back a few bowls of soup at dinner. I could barely finish two half-full bowls.

Added to the post as an edit. Enjoy!

I added the recipe to the post. We did have hard rolls with it, but I further hardened them out a little too much as I neglected them in the oven. My youngest still enjoyed hollowing out his roll and using it as a hand-held bread bowl.

That is exactly where I was with it. It wound up being delicious, but I was unsure at every step along the way. It was a gamble, but both of my boys loved it as a fun spin on a food they enjoy.

This photo is amazing! I love how you used depth.

This is a solid medium rare, but it looks a more red from the color correction I used. If you dislike medium rare, then it was not cooked enough for you.

It is 100% medium rare by texture, color, and temperature. My wife prefers medium-rare bordering on medium, and this roast was acceptable to her. She strongly dislikes rare beef.

I chose between a couple easy color correction filters on my phone, and this gave the best overall representation of the meal. It made the color a little too red, but my other choice made it a little too brown/beige and sucked the color out of the scene.

I am glad you had a nice meal! Kenji is amazing.

I like a little soy sauce and a heavy sprinkle of furikake seasoning with mine. Enjoy!