>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.

>>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.

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.

>>222 I almost exclusively keep sushi rice around. I prefer it over long grain rice.

>>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.