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Recipe Searching Thread Anonymous 07/25/2020 (Sat) 20:57:45 No. 150 [Reply]
How do you all find new recipes? I find it annoying to go out and buy ingredients if I want something to eat besides plain rice and frozen tendies, so I had the idea that surely there are ingredient search engines that return recipes, rather than vice versa. So far www.supercook.com seems the nicest out of the 3 I tried so far, it asks what foods you have and splits recipe results into a few categories. One of the ones it spat out is a recipe for some bean soup. Is there anything anon uses, like meal plans or recipe books?
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>>256 Does spirulina add any particular flavor to soups? I'm considering getting some and making some blue green noodles.
I tend toward authoritative recipes instead of those self-published by amateurs and home cooks, and lately I'm collecting cookbooks. My best acquisition so far is the first edition of the Larousse Gastronomique, so I can cook French dishes from classic French recipes in the original French.
>>280 Spirulina on its own tastes like seaweed. It can be pretty strong at two teaspoons, though I've never had it in soup myself.

Fasting Anonymous 08/25/2020 (Tue) 12:18:09 No. 281 [Reply]
I feel this is appropriate under the board's food oriented culture. My fasting regime is a 16/8 regime, and I'm curious if other anons have practiced this or if there are any better alternative methods on improving a fast to suit gastrointestinal issues. Thanks.
>notice a /fast/ board >click it thinking there's board for fasting content topkek
I fast, but not intentionally. Many moons ago, when I was still in high school, I couldn't stand school lunches. My college didn't have great food, either. And I've never been much of a breakfast guy; breakfast is reserved for early days with big work ahead, like when camping or doing labor around the house. So I naturally started doing what is now commonly called "One Meal A Day". I would roll out of bed, drag myself to class, and sit through the day. It was easy to ignore lunch because the food was repulsive, so literal hunger was the easy choice. Get home and then grab a big meal, either takeout or home-cooked depending on the day. Plus it saves so much time. I know some people do "meal prep" but I never could be bothered. I just make large meals and if I have leftovers I have leftover. Eat until I'm full. If I start packing on the pounds, I cut out desserts and start drinking water instead of milk, soda, or juice. Maybe start swapping some carbs out for more meat and fat. I'm not super strict and I occasionally have calories outside my single meal in the form of soft drinks, if I'm reasonably skinny or getting exercise. But in general I only consume food once a day. I've heard people say they struggle with it, but once you're on it for a bit it's not bad at all. Your body adjusts. I don't feel tired or out of it throughout the day like others describe. If I get hungry I just look forward to my dinner even more. As far as gastrointestinal issues, I cannot comment. I have none. I do this because I feel better on it and I am used to it. But if you state your exact issues, maybe someone with similar irritation can say what works for them.

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Post Yer Cereal of Choice Anonymous 07/11/2020 (Sat) 04:43:31 No. 5 [Reply]
Corn Pop fags need not apply.
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>>138 >I'm so poor right now, I can't even buy yogurt. Same here, my guy, same here. For the next few days I'll be doing an involuntary fast. >>141 >they're not good puns, don't rhyme, and don't even roll off of the tongue. Am I supposed to be rapping for you? You wanna hear a diss track, nigger?
>>149 I doubt that you're smart enough to read a name an animal, at this point, never mind come up with an original insult. Good luck starving, or at least pretending to on the Internet.
>>138 Invest in a real heirloom starter or luck out like me and find out that your friends grandma has one and is more then happy to give you some to start your own with and then just buy whole milk. Making yogurt is pretty easy.

Sake Brewing Anonymous 07/12/2020 (Sun) 03:10:44 No. 46 [Reply]
Finally a good place to have this thread. My autism for a certain game got me interested in making sake and other related asian drinks. So here's a thread to drop any information that anyone might have about it. The only thing that I've really discovered is that polishing your rice is extremely important. https://web-japan.org/nipponia/nipponia44/en/feature/feature05.html Would making something like Monkey Booze be possible? Could lardered fruit under the right conditions turn into a drinkable alcohol?
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Well one thing that I've discovered while researching is that sake is most often brewed in colder months since the process is longer and more complex than simple fruit wines. >>72 >>74 I do have a recipe somewhere for pokeberry wine. I might actually try to make that later this year.
>>46 >The only thing that I've really discovered is that polishing your rice is extremely important. I don't know anything about making Sake Brewing, but I do know one important fact that you need to know if you want to make it right. Make sure you are using the correct rice for your brewing attempts. Uruchimai or Sushi Rice is the kind used for making Sake. Calrose is not Uruchimai.
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>>222 I almost exclusively keep sushi rice around. I prefer it over long grain rice.

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Recreating my mom's recipe for "B'rer Rabbit" Anonymous 07/11/2020 (Sat) 04:52:09 No. 9 [Reply]
>2 adult rabbits, cleaned and dressed >One large can of cream of mushroom soup (get the premium stuff, not Campbells) >2 celery stalks >2 large carrots >salt, pepper, and a pinch of brown sugar Pour about 1/4 inch of water in the bottom of the casserole dish. Quarter the rabbits and stack the quarters on their sides in the large casserole dish. Dice the carrots and celery and pack them in between and on top of the quarters. Sprinkle just a little salt and pepper over the meat and follow with the pinch of brown sugar. Don't use too much as a little goes a long way. Now pour the mushroom soup over the whole thing, making sure to get it well into the gaps and fully coating the top. Add another light sprinkle of salt and pepper to the top. Preheat your oven to 350 degrees F. Place the casserole dish one rack down from the center and bake for 2 hours or until a meat thermometer shows 150 degrees. Enjoy.
3 posts omitted.
>>24 Lamb is a real delicacy. I love it when I can afford it. Usually don't waste it on a stew, though. Next time I make lamb I'll post some pics. It's great when slow-cooked. It should still be almost rare.
>>25 that would be lovely, share the recipe you used too.
>>9 >pour the mushroom soup over the whole thing >bake for 2 hours <meat thermometer shows 150 degrees Sounds like you're braising the rabbit given the liquid and long cooking time. In which case, checking for temperature is not the way to check if your meat is done. Braising means you are cooking the meat in liquid to retain moisture that would otherwise be lost in an already tough cut of meat. However, given the liquid, the meat is held at a specific temperature (maybe 150 to 180 degrees Fahrenheit) for a long period of time. So checking for temperature is not the way to go. Instead, you want to check if your meat has tenderized by sticking in a fork and seeing if it pulls off the bone easily. Think of braising like the bain-marie process. Your cue to take the custard out of the oven is that it has set, not necessarily that it has reached a particular temperature. Otherwise, I don't have rabbit often, but this sounds like a recipe to try out.

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