No, a regular oven can't match the even heat of a brick oven at 650.

Oh man, so now instead of paying a dollar fifty for questionable journalism at the checkout line, we get it force fed to us for free on every feed. What a bargain.

The first time I meal prepped, I used those cheap plastic containers from the grocery store and honestly thought I'd hate it. I used to roll my eyes at people posting their Sunday prep photos on Instagram (you know the ones with the perfect rows of containers). But after a week where I ate microwave burritos four days in a row for lunch, I caved and tried it. That chicken and rice actually got better by day three, the flavors just melded together somehow. Now I'm the guy with a whole drawer in the work fridge full of labeled containers, and I don't even care how dorky it looks.

Oh man, that is painfully relatable! I spent almost a year thinking my boring bar was just garbage, then my lead man pointed out I had the wrong size insert. Felt like such a dummy when it clicked.

Jump straight into my take: those high pressure days definitely teach you more about the plane, but your error rate goes up too. I remember one time we had three MEL write-ups hit at once and I forgot to tag a circuit breaker. My lead caught it, but man that was close. So yeah you learn faster, but you also miss steps you normally wouldn't.