I also noticed the laugh was too much . <| sep |> I heard it was a big lagfest . <| sep |> Original post by uteunes 001 in rthenetherlandsnbspThis crosspost was performed automatically as a part of the ImagesOfNetwork . Learn more about the ImagesOfNetwork , how you can help , and other Frequently Asked Questions , or visit us on Discord ! Remove my post ! The bot got this one wrong ! Stop Crossposting My Stuff ! # whitelist thenetherlands <| sep |> tried auto hide your start bar ? rebooting your pc ? <| sep |> I ' ve had the Anova for about a year , and it has made itself indispensable . Steaks and pork chops are as expected perfect , but other things have surprised me . I used to avoid chicken breasts because they ' re almost always dried out by the time they ' re done , but cook them at 150 F for an hour and they ' re delicious . Bacon cooked overnight at 145 F and crisped up in the morning is a tender , crispy revelation . Softboiled eggs cooked at 147 F for an hour have delicate whites and custardy yolks . Blanch a tritip or other tough roast , then cook it for 36 hours at 125 F and it will be tender as a filet mignon and full of flavor . It ' s also the quickest way to thaw frozen food and to chill bottled beverages possibly at the same time . I could go on and on , but you get the picture . A torch like the Searzall is helpful for browning things up , but IMO is not entirely necessary . A hot cast iron pan generally does a better job .