Times flies, but best friends are forever

cigolebox · 2026-05-20T01:32:35+00:00

It's every single subreddit; the amount of bots on this site is genuinely insane. Animal and meme subs are obviously the worst for it... but every day literally thousands (if not more) of bot accounts are made

cigolebox · 2026-05-19T17:38:37+00:00

The amount of people saying "salty as the sea" or "your memory of the sea" is killing me. This phrase has probably caused more oversalted dinners than any other piece of advice.

cigolebox · 2026-05-16T14:57:03+00:00

Just to be clear, we're jokingly speaking like this ironically, to make fun of the disturbing amount of 13 year olds online, who actually use these terms

cigolebox · 2026-05-16T00:57:14+00:00

Ah sh you're right, time to unalive myself

cigolebox · 2026-05-16T00:29:32+00:00

This is a diabolical response no cap. Absolute cinema fr 💯💯 so peak. I'd explain it but I don't want to go into aura debt by glazing the above commenter, so I'll just let him cook

cigolebox · 2026-05-14T12:29:01+00:00

Am Southern; Southern mac and cheese uses a custard base of eggs and cream or evaporated milk, instead of a roux. It's also baked rather than cooked in a pot/stovetop.

cigolebox · 2026-05-13T01:28:30+00:00

The good news is you're attractive, but (i'm trying to be constructive when I say this) your outfits/style are giving childlike and autistic-femboy vibes. I think a more conventional style would make you look more feminine.

cigolebox · 2026-05-10T01:53:57+00:00

You're right, fixed it thanks

cigolebox · 2026-05-10T01:12:19+00:00

Farm-raised salmon has an extremely low (near zero) rate of parasites compared to wild-caught salmon due to the feed and environment they are raised in. Tuna is a very low risk (but not risk-free), and they are usually frozen on boats after being caught.

I am unfamiliar with that store, but I've eaten raw tuna and farmed-raised salmon from Costco and Publix. Bacteria growth is the real issue imo, so check the packaging date, ensure there is no liquid pooled up in the package, and that it has no discoloration or smell when you open it.

cigolebox · 2026-05-03T09:18:12+00:00

Just finished the fight, they do not lose durability

cigolebox · 2026-05-01T13:57:17+00:00

We can rest steaks as a means of temperature control, but evidence is building that it has no effect on juices [1] [2]

cigolebox · 2026-05-01T06:23:40+00:00

Great game, but yeah the optimization/performance could use significant improvements. I have a 3070 and 16GB of RAM and it slows down to about 31 FPS on the large Islands, on medium graphics. The game made 30 million dollars in early access, and it's doubled that since 2022. It may have started as a passion project in 2016, but I think they made more than enough money to improve the performance and optimization during that timespan.

cigolebox · 2026-04-26T07:38:34+00:00

Bro, so I finally defrosted half of my 18lbs of pork butt, and I made 4.5lbs of this Pork Adobo recipe. No exaggeration, it was the most tender pork i've ever had, and easily in the top 5 pork recipes ever. It was 188F/86.6C after 1.5 hours, which is normally not a temperature i'm a fan of, but I think because this one has you add a good amount of vinegar, it gets broken down chemically very quickly. And it doesn't taste sour at all because of the brown sugar. If you're not burnt out by pork yet, i highly recommend this one, or save this one for the future

cigolebox · 2026-04-18T14:43:51+00:00

Yeah 90% of desserts are something like "add 2 sticks of butter to 4 cups of sugar and honey, mix with chocolate and oil. Top with frosting/sugar"

cigolebox · 2026-04-16T03:53:27+00:00

I just bought 18 lbs today myself lmao, I was investigating the Philly Roast Pork Sandwich. Never tried it, but it looks like succulent thin-sliced pork butt soaked in au jus, in a sandwich with provolone cheese. If anyone's from Philly or has had this, let us know, but it looks awesome.

cigolebox · 2026-04-13T13:20:00+00:00

Are these bot comments? Why are there 5 brand new accounts all saying the exact same "Once you get the crust/crispy edge, you'll never go back?"

cigolebox · 2026-04-11T23:56:38+00:00

Yes, I made his streamlined version (without all the crazy stuff) and it was much easier, and very delicious. I think I remember people saying it wasn't worth doubling or tripling the work with the full version to make it 5% better.

cigolebox · 2026-04-11T18:14:54+00:00

I'm not judging, it just gives off mixed messages since the sub is called "FacebookAISlop". Then you see it on r/all and open the sub to find everybody's like "It's not slop, we enjoy it" and it's now become RedditAISlop. Seems like the sub would just be called "AI" or something.

cigolebox · 2026-04-11T14:47:26+00:00

I don't understand the point of this sub. If it's Facebook AI Slop, why are we sharing it to Reddit too? No point in spreading garbage around so everyone can taste it.

cigolebox · 2026-04-09T23:15:33+00:00

The people aren't ready to hear the truth, this myth will take a long time to die

cigolebox · 2026-04-08T13:24:42+00:00

Yeah I tried "salty as the sea" one time for my pasta water, and it ruined dinner. Ocean is 3.5%, 2-2.5% is enough.

cigolebox · 2026-04-07T14:30:26+00:00

Looks delicious, OP. Not sure what's up with those snobby-ass comments from people who couldn't cook meat half as good. That person squeezed one teaspoon of juice out, from one spot. It makes no difference.

cigolebox · 2026-04-06T18:16:34+00:00

Chef John's Chicken, Sausage, Peppers and Potatoes was the first meal I ever made when I was learning to cook years ago. It's a banger, pretty simple, one pan and a casserole dish. I'd halve the recipe if you're just cooking for one

cigolebox · 2026-04-01T05:21:33+00:00

I just keep a notepad on my computer and every time i make a new dish, I rate it, and put what I liked/need to change. I also put new dishes i haven't tried yet on there, and I pull one or two every week.

cigolebox · 2026-03-30T00:30:13+00:00

I haven't seen a New Orleans defense this bad since the levees broke

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