Typical example. I don't even know what that particular emoji means. It adds zero to the thread (I guess other than giving the poster a feeling of some satisfaction that he is 'getting back' at me in some fashion. So I guess if it is helping someone feel better about their own life then maybe it has some value - only not to me).
If this is the start of an emojis storm then I'll probably stop watching this thread but I will feel some very small amount of satisfaction in that I have provided the opportunity for a few people to feel better about themselves in this trying world.

We enjoyed a few great meals over the holidays, both as guests and as hosts. I would have done a phone photography post, if I had a phone version of this year's Prime Rib. Alas, the final pic is another roast from another year using the same aging and roasting technique.

Do any of us still use physical cookbooks? I have an entire shelf of books in my kitchen. And yet, rarely do I investigate those books for new ideas. I wonder if it's because I've cooked all the recipes of interest from those books? I know my tastes and techniques have improved over the years. That realization makes me wonder if I need to revisit these books for (new to me) ideas of techniques I never understood or ingredients I failed to appreciate in prior readings.

In these modern times, I have every recipe I personally enjoy as MS Word documents to be printed on demand for immediate preparation. We're talking 574 files as of this morning's updates, typically from online newspapers or online recipe sites. There are several transcribed recipes from those cookbooks, such as Potatoes "Chanteduc" from Simply French by Patricia Wells.

Below are 'before' and 'after' versions of Potatoes "Chanteduc", named after Ms. Wells' centuries-old farm in Provence, France. The cookbook dates to 1991, based on her 1980s work as an American food journalist, working mostly in France. The dish is a form of a potato gratin, with no cheese or cream. Rather, just potatoes, tomatoes, garlic, thyme, butter, parsley and chicken broth.

The second 'before' and 'after' versions show a 3-rib / 8.5-pound Prime Rib of Beef. The 'before' image is during a 7-day aging of the beef, simply rubbed with salt and pepper, and kept in the refrigerator for a week after buying at the local Jewel. The roast was then rubbed in olive oil, rosemary and thyme. Then, roasted nearly 4-hours at 250F, before being seared about 5-minutes at 500F.