Thank you SO much for all of your work. I came on recently. It took a couple of days to go through and there were clearly tech issues going on. I mostly just felt bad for even trying to sign up when I did because I was compounding the issue. I knew that it was going to be worth the wait though.

It gave me more time to explore the interface and check out people’s discourse. Most social networking is a whole lot of rage bait stuff that keeps people fighting. It’s awful and makes you feel awful. The whole concept here is more fulfilling, it feels like an actual community. I haven’t explored lemmy because it’s so nice here.

Jumping on the donation train, we’re at 233 now. Thank you for bringing it to the forefront of my mind.

Slow and low. As someone mentioned below, keeping the meat covered while cooking in a dutch oven or tall roasting dish is crucial for making sure that it doesn’t dry out. In a pinch the crappy aluminum roasting pans will work just fine, the key is that your roasting container should be taller than the meat do that you can cover it while it’s cooking. For beef and pork, around 200 Fahrenheit and for chicken thighs, around 275. Chicken breasts don’t have enough fat as it is white meat so I wouldn’t try them slow and low. Just cook until it falls apart to your liking, time depends on the size and cut but those temperatures will do you just fine.

You guys are killing me! I know so many people who get their Facebook profiles hacked like this. It just cracks me up because it seems silly to fall for. It always looks wrong and the address is ridiculous.