Why does it always take someone else pointing it out for us to see it? I had almost the same thing happen with a scallop dish, where I was throwing on microgreens and a little citrus curl just because I could. Stripped it down to scallops, brown butter, and one charred lemon half and it looked a hundred times better. Now I ask myself if each thing adds a taste or just fills a gap, and if it's the latter it's gone. Funny how less stuff on the plate made me feel like I was actually cooking instead of decorating.

Man, that exhaust valve issue is no joke. I work with four guys who run the clones and two of them had valve problems in the first six months, one flooded his helmet during a simple dock job. Saving four grand sounds great until you're spitting water through a neck seal at 30 feet. There's a reason the real ones cost what they do.

Wait, so shops are banking on people never checking the actual spec?