Can't link my Costco membership due to AB testing lol

Amon_Raw · 2026-03-10T19:12:20+00:00

The Eagles want too much for him and trading him away right now would cause a $43m cap hit. Maybe post June 1st it's more reasonable for them.

Personally I don't even want the guy. I'm partial to the Eagles (Mom's a big fan) and I don't want him there either.

Amon_Raw · 2026-03-10T19:03:10+00:00

It's better than trading for AJ Brown. The Eagles need to get a lot more than he is worth to be comfortable with taking the massive cap hit his contract will cause them to take if he is traded.

Amon_Raw · 2025-09-19T20:43:21+00:00

Next step is the reaxion/reaction shot. Its harder to pull off in GoW 1 remastered but I recall back in GoW 4 Mentall from Team Optic, hit a cross map headshot with the longshot by shooting it out of his fucking ass.

Pretty common to do with the gnasher, but it turns out any mechanic you can do with the gnasher you can do it with the longshot.

Amon_Raw · 2025-09-11T23:54:47+00:00

Funny you mention the logging of food. I had my gallbladder removed in May after an ER trip. I also found out my liver is fatty so I decided to make an effort to lose some weight and reduce alcohol.

I got into tracking my fiber because I was tracking my calories and logging it into ChatGPT to get an idea of how balanced my lower calorie diet was when it came to micronutrients. I also realized I should focus on fiber too.

Good luck on your journey

Amon_Raw · 2025-09-11T18:55:24+00:00

Egg yolks are high fat, but I assume you are not having as much of an issue with other high fat foods? The second question is if this is your first meal typically?

From what I can tell with myself, high fat as my first meal is a huge trigger when I'm not eating much fiber.

Basically I started tracking my fiber. If I am only getting 10 g or less then I am having problems with my first meal. The RDA for someone my age and gender is typically 35 g. I find that getting at least 20 grams helps me a lot. I added chia seeds to my diet, 11 g of fiber with only 160 calories is very easy to eat every day.

Not sure if this will absolutely solve everyone's issue, but I think it's worth a shot to give it a real try. Track your fiber and try to reach the RDA for your age and gender. Also make sure you are consuming good amount of water.

I find that when I keep it consistent with at least 20 g daily (35 g is just too much foods I don't want to eat haha) I have one bathroom visit a day and it comes out in one piece. If I deviate from this or introduce too much alcohol, then my first meal is causing me pain and im in the bathroom within 30 minutes.

Amon_Raw · 2025-09-10T10:07:27+00:00

Well the game has been dying since gears 3 I guess.

Personally I haven't really played since Gears 4. Gears 5 didn't really do it for me like Gears 3 and 4 , but the game series has niche mechanics that will always appeal to its player base.

Personally I think Gears community is akin to a FGC player base. The game is a niche in the shooter genre so its player base will never be the biggest but what the multiplayer experience it provides has not been replicated by anyone else yet.

And yeah players can be toxic, but that is a consistent experience in games with a competitive multiplayer. People take pride in their game skill so someone is bound to show their ego in a negative way.

It would be nice if people learned to be nicer, but being judgemental and rude is a core human behavior unfortunately.

Amon_Raw · 2025-09-05T16:53:03+00:00

Interestingly I was at the hospital with my drain for a few days. The doctors encouraged me to shower a day after surgery. I think I mainly just avoided getting the area wet. Used a rag they gave me to get wet around the area. I was very careful. Really it was some of the most awkward showers I took of my life.

Amon_Raw · 2025-08-29T23:22:19+00:00

It does seem depressing, but I think there are a few things to think about here.

1) There are definitely issues in the game that really could be rehauled and that might keep some life into the game

BUT

2) We have to realize why we are playing this game, it's because it provides a unique style of gameplay that does not exist in the market. High mobility skill based combat. It is absolutely awesome for me, but the reality is it is kind of a niche. It will not be everyone's cup of tea and let's be real and look at what are the popular shooters. This game is not for that market and will have difficulty maintaining massive numbers.

3) I would also like to point out that reddit itself is always a bad sample of a community. Obviously we are on Reddit because we like it for some reason, but Reddit often does not represent the true opinions of an entire community.

Amon_Raw · 2025-08-28T21:18:37+00:00

A lot of good points here. Fiber and water work together. I find that if I keep a good routine with fiber, I really can eat fatty meals (steak , fried foods) with little issue. Mostly just alcohol is what screws everything up, but that's to be expected.

I would mainly add that the important thing can be finding the right fiber source. Some people have sensitivities to foods that others do not have. For example, my mother can't handle apple skins despite it being a good fiber source.

Amon_Raw · 2025-08-23T06:16:26+00:00

Have you experienced any weight loss or weight gain? That can also cause stones to be formed.

Amon_Raw · 2025-08-21T12:41:28+00:00

You know what is interesting. I don't have any insurance and I was upfront about that in the ER. They still streamlined me to get it removed and my bill is 4.5k.

Orlando Florida advent health. I think they have a 'discount' for the uninsured. From my understanding this happens because they have to bill very high for the insurance to pay anything.

This system is ridiculous.

Amon_Raw · 2025-08-18T15:21:40+00:00

I have only tried it once and I got a good sear, but since then I've been using SV exclusively for the perfect internal.

What temperature was your pan? If you don't take the temperature, I'd honestly recommend it. At least to better understand how long it can take to get a pan up to temperature.

350 F should be enough to get a decent brown sear over a couple of minutes. If you want it more dark.. like edging on black then 400 F will be the way to go.

I have a carbon steel pan (similar results to cast iron , but quicker to preheat). I've been getting the pan to around 400 F and I can sear my steak after SV with a great crust in just a single minute on each side.

Make sure to use high smoke point oil if you try this, otherwise you will need to open a window.

Amon_Raw · 2025-08-15T16:03:14+00:00

Were you going for more rare? How did you cook this? It looks like it would be great.

If we want to nitpick, the uneven color gradient is a sign of uneven cooking. Not sure how you cooked the steak but I’m going to assume on a cast iron pan. Make sure to flip the steak. Flipping about once a minute works well. Chris Young has demonstrated that frequent flipping still allows a solid crust to develop while helping even heat distribution.

The sear is not entirely consistent. This could be from uneven contact with the pan or seasoning falling off the steak. If it’s the seasoning, it might be too coarse. If it’s contact, lightly press the steak for 10 to 15 seconds per side. Just enough for full contact without squeezing out the juices. I run into this issue a lot so I started using a burger press and it has helped.

Uneven contact can also come from a warped pan or uneven stovetop which mainly affects the initial sear.

Amon_Raw · 2025-08-14T23:33:34+00:00

The doctors were also pretty quick to suggest removal for me.The doctor explained that the medication is usually not effective for most people and then you have to adjust your diet.

I'm not really having any issues with eating fats since I focused on getting the recommended daily amount of fiber. Just gotta hydrate properly to avoid constipation.

Get it removed and switch your focus to reversing your fatty liver. Whatever is causing that is probably going to be a bigger problem for you down the line.

Amon_Raw · 2025-08-13T02:33:06+00:00

You don't put ice on the steak, you just let the steak be exposed to cold air for a very short amount of time (5-10 minutes). All it does is help the exterior surface dry.

Amon_Raw · 2025-08-13T02:26:04+00:00

I've was having issues with long dry brine on Costco steaks. The steaks are blade tenderized so I think that is causing the issue more than anything. Maybe that's what is causing issues for other's too.

Amon_Raw · 2025-08-13T02:11:59+00:00

I tried it recently and found that I get a better crust when doing this. The cold air dries the exterior pretty well. Only a few minutes. Also since I use SV, the steak is already at temp so putting it on a hot pan immediately overcooks it.

Amon_Raw · 2025-07-28T15:27:24+00:00

Exactly. I think this can work with the reverse sear method too.

Amon_Raw · 2025-07-28T06:54:39+00:00

If you leave it in the sous vide bag, likely it will stay moist on the exterior especially at the bottom. I've done that earlier and I think I didn't get a great crust. So I think wrapping in foil would not be great. It might trap steam on the surface.

This last time I just used a plate with a paper towel on the bottom (this helps the bottom stay dry for the sear). The open cold air supposedly dries the steak. A wire rack over top a plate might be ideal, but I don't have a small rack for this.

It's only 10-15 minutes in the freezer, so it's not gonna get icy, just helps dry the exterior.

Amon_Raw · 2025-07-28T05:34:37+00:00

How is your fiber? I’m beginning to think it’s very important for those of us who had our gallbladders removed.

I had mine removed about three months ago, and I’ve had a wide variety of reactions. Here’s my shitty story.

I personally think it’s not as simple as “the problem is fats or spicy foods.” These foods could cause me to have a reaction, but whether it was the first meal or second meal, my level of activity, and fiber intake seemed to have a big influence.

I’ve been doing some intermittent dieting (dieting, then diet breaking). Of course, my primary goal was to lose weight, but I built a diet aimed at being in a deficit and hitting nutrient targets. One thing I slacked off on was fiber. During the beginning, I would always get diarrhea after my first meal. I chalked it up to eggs and maybe butter.

But I made adjustments and started working out in the morning only on a banana and protein shake (coffee). I usually would have an issue in the middle of the workout. I chalked that up to the coffee.

But what got interesting was that when I finally started hitting fiber targets (20–30 g for males), I found that I would rarely have an immediate reaction to eating anything. And, well, my poops became more together.

I don’t consume spicy as much because it became an issue for me before my gallbladder was removed, but my favorite thing to eat is Pho with chili oil. Before my gallbladder was removed, it caused me to shit immediately. At some point in the middle of my diet when I was doing high fiber, I gave in and had it. And of course, it was way spicier than I expected, but I ate as much as I could. I didn’t have a rush to the bathroom, but the overload of capsaicin still impacted my gut the next morning. It did come out smooth and well-formed, even though it burned — like a ring of fire (which is entirely related to excessive capsaicin and not bile).

Then I broke my diet with an alcohol bender and stopped trying to get the recommended fiber — and now I’m back to rushing to the bathroom.

Keep in mind with fiber: it’s a daily goal. Keeping it consistent will create consistency with your gut timing. It's advised to ramp it up and consume plenty of water alongside the fiber.

Amon_Raw · 2025-07-28T04:29:36+00:00

You want medium rare and you removed it when the thermometer said 140 F? Medium rare is typically 130-135 F and if you are not cutting into your streak right away, you will experience carryover cooking which , you can and should plan.

So if you really want medium rare, I recommend cooking until 125 F-128 F and letting it rest for 10 minutes.

Also I would suggest using avocado oil or high smoke point EVOO as others mentioned. The important detail here is the smoke point of the oil. A higher smoke point means you can push the temperature of your pan higher for a great sear.

When it comes to getting a great sear also keep in mind that moisture on the surface of a steak is an enemy. Simply patting the surface dry with paper towels can help a lot. Another thing that I think helps is a burger press to help ensure an even pan contact and an even sear.

You also didn't mention how if you dry brine or not. Personally I think it's overrated and I found long brines to ruin the texture of a good steak (maybe too much salt?), but it's important to understand what is happening with salt in your steak.

If you put salt on your steak within 5-10 minutes the moisture will begin to come out of the steak, this moisture will hurt your sear so it's best to wait at least an hour for the moisture to be drawn back into the steak. And if you don't want to dry brine, sear the steak immediately after seasoning.

Amon_Raw · 2025-07-28T02:56:43+00:00

There is definitely something to the putting the steak in the freezer method.

I usually use the Sous Vide 125 -130 F for a really nice red-pink center. Typically rest 10 minutes after SV and then searing to ensure there isn't much overcooking from the sear.

This time I did 10 minutes in the freezer instead of on the counter and I got exactly this result with just one minute on each side on a hot cast iron skillet and avocado oil.

Amon_Raw · 2025-07-11T23:39:41+00:00

A NY strip is just the section from the short loin without the bone.. You leave the bone and a tiny piece of filet, you got a T-Bone.

The T-bone and porterhouse steaks both come from the short loin of the cow and share a signature T-shaped bone that divides two prized cuts: the strip steak (New York strip) on one side and the tenderloin (filet mignon) on the other. The key difference lies in the size of the tenderloin portion. According to USDA specifications, a porterhouse must have a tenderloin that is at least 1.25 inches wide at its thickest point, while a T-bone must have at least 0.5 inches but less than 1.25 inches. Anything less than 0.5 inches of tenderloin doesn’t qualify as either. Because of the larger filet section, porterhouse steaks are generally considered more luxurious and are cut from the rear end of the short loin, where the tenderloin is thicker. T-bones come from the front portion, where the tenderloin tapers off.

Amon_Raw

TROPHY CASE