

If you keep flour in the kitchen, roll the steak around in some after you cut it up. It’ll keep the steak just a bit more moist when you brown it and it’ll help thicken up the juices a bit too. (It’s one of those “just right” things. You don’t want to just dust it, but you aren’t trying to make fried chicken either.)











Yep. If there is any company that knows what it takes to drive inefficiencies, it’s Atlassian. (Fuck them and their software.)