>>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 (OP) >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 (OP) >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.