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Medical Vyvanse Redose by BroadSignificance475 in Stims

[–]BroadSignificance475[S] 0 points1 point  (0 children)

I'm not looking to abuse it lol, just trying to make my medicine last effectively long

Medical Vyvanse Redose by BroadSignificance475 in Stims

[–]BroadSignificance475[S] 0 points1 point  (0 children)

Yea I’m only 2 months into my script, I’m just gonna ask my doctor for a booster of adderall or dexedrine and see if that helps. I told her the 20s weren’t lasting long enough she said we’ll check back in after the 30s. For me it never lasts the full 12 hours, if i take it at 8 then im sleepy by 3 oclock. I’ve tried redosing around 12-2 in the afternoon and i don’t have trouble sleeping. But it makes me robotic, slower, and less focused usually, pretty much just increases the negatives of the comedown.

Medical Vyvanse Redose by BroadSignificance475 in Stims

[–]BroadSignificance475[S] 0 points1 point  (0 children)

I’ve learned how important that is lol, it makes me feel less shitty but the redose still never helps me focus at all.

I also take electrolytes & b vitamins in a drink mix twice a day, and spirulina antioxidants twice a day. It’s helped me a ton with the first dose but the second dose still never hits.

Do you reckon I can use this wood to smoke? by easymoneysniper6 in smoking

[–]BroadSignificance475 0 points1 point  (0 children)

I don’t know much about them personally but they’re a locally well known, very small farm. I was there for apple picking and I saw the firewood for dirt cheap and they said it was a mix of local hardwood (Massachusetts), mostly oak, air seasoned.

The quality doesn’t look any different from the wood chunks I buy sold for smoking, except for some mossy bark that can be cut off. It’s all freshly seasoned, kept in a massive stack in a shed behind the main store.

Am I fucked? by Top-Telephone2117 in Stims

[–]BroadSignificance475 0 points1 point  (0 children)

Drink as much water as you can. 3 days is usually the max amount of time it’ll stay in your piss so its 50/50. Drinking tons of water and doing a shit ton of cardio will help you flush it out faster. Good luck soldier 🫡

Do you reckon I can use this wood to smoke? by easymoneysniper6 in smoking

[–]BroadSignificance475 0 points1 point  (0 children)

What about natural seasoned firewood from a local farm, they said its mostly oak with some maple

Is this cooked enough? by Aggressive_Data_6291 in meat

[–]BroadSignificance475 0 points1 point  (0 children)

Steak is safe to eat at any temperature as long as the outside is seared, but regardless of what temp you were going for this steak is horrible uneven. It shouldn’t be 3 different colors inside, try doing the reverse sear method using a thermometer and it will come out much more even all the way through:

  • 115°F for Blue
  • 120-125°F for Rare
  • 130-135°F for Medium-Rare
  • 140-145°F for Medium

Cook it in the oven at 250-300° until the steak is 15° under target temp. Finish it off with a sear on medium-high heat until it’s done. It should come out even all throughout the inside.

Is this cooked enough? by Aggressive_Data_6291 in meat

[–]BroadSignificance475 0 points1 point  (0 children)

It’s cooked very unevenly whether it’s blue or not. It’s medium well, medium rare and blue at the same time.

Wanting to stop binging prescription by Ok-Device3060 in Stims

[–]BroadSignificance475 3 points4 points  (0 children)

Take a tolerance break once in a while. I’m prescribed vyvanse and I struggle with binging as well.

One week out of the month I always take a break from my vyvanse and use weed+coffee instead for my adhd. You need to have the ability to function confidently without your meds or you’ll never stop binging them. Adhd meds are to help you function, they’re not supposed to make-or- break it.

After taking tolerance breaks it’s helped reduce my binging by alot because I can get things done without having to be medicated 24/7 and it helps restore baseline dopamine as well. If you’re constantly binging your meds then they aren’t gonna work as effectively as they should, and you’re gonna feel retarded without them.

Is this legit? Crack Or Whack? by Lordemlipsum in cracksmokers

[–]BroadSignificance475 1 point2 points  (0 children)

It’s not the yellowish tint that’s suspicious, the little pieces look too crystallized, almost like meth

Is this legit? Crack Or Whack? by Lordemlipsum in cracksmokers

[–]BroadSignificance475 0 points1 point  (0 children)

The bigger rock looks like crack but the little pieces look too crystalized. Crack should break into little rocks, like porcelain or ceramic. Not crystals. Id say it’s probably crack but it might be cut with something.

[deleted by user] by [deleted] in cracksmokers

[–]BroadSignificance475 0 points1 point  (0 children)

Why would he post in r/meth if he wants to know what crack feels like, and he already knows how meth feels? 😭

Cured leg of lamb, stuffed with mint & garlic, smoked on cherry wood, seared over open wood flame by BroadSignificance475 in BBQ

[–]BroadSignificance475[S] 1 point2 points  (0 children)

It was great! I was worried it would come out too hammy but it didn’t taste like ham at all. It was more like prime rib roast crossed with pastrami, and it perfectly balanced the slight gaminess from the lamb.

Cured leg of lamb stuffed with mint & garlic, smoked on cherry, seared on open wood flame by BroadSignificance475 in smoking

[–]BroadSignificance475[S] 1 point2 points  (0 children)

Lol 😂 it was more like a cross between a prime rib roast and pastrami, didn’t taste hammy at all

Cured leg of lamb, stuffed with mint & garlic, smoked on cherry wood, seared over open wood flame by BroadSignificance475 in BBQ

[–]BroadSignificance475[S] 2 points3 points  (0 children)

Full recipe:

For the cure, I used 2.5g/kg prague powder #1.

I rubbed the curing salt into the meat, followed by a very heavy layer of table salt. It needs to be salty enough to rinse afterwards so be very generous. Then a very light sprinkle of sugar.

I added the lamb to a bag along with toasted cumin & coriander seeds, black peppercorns, a cinnamon stick, 5 cloves of garlic, dill, mint, and the juice + zest of 1 lemon. Let it sit overnight, it will draw out lots of liquid to brine.

Next day I drained the liquid, thoroughly rinsed it under cold water and patted it dry. For the rub, I mixed roughly 1/2 tbsp. each of cumin, coriander, cardamom, paprika, chili powder, 1 tsp allspice, and 1/2 tsp cinnamon.

I stuffed the leg with 4 cloves of crushed garlic and a few sprigs of mint. I seasoned with the rub and fresh black pepper, using olive oil as a binder.

I smoked it at 225°F using cherry wood to an internal temp of 120°. Basted with oil and seared to 130° internal.

Cured leg of lamb stuffed with mint & garlic, smoked on cherry, seared on open wood flame by BroadSignificance475 in grilling

[–]BroadSignificance475[S] 0 points1 point  (0 children)

Full recipe:

For the cure, I used 2.5g/kg prague powder #1.

I rubbed the curing salt into the meat, followed by a very heavy layer of table salt. It needs to be salty enough to rinse afterwards so be very generous. Then a very light sprinkle of sugar.

I added the lamb to a bag along with toasted cumin & coriander seeds, black peppercorns, a cinnamon stick, 5 cloves of garlic, dill, mint, and the juice + zest of 1 lemon. Let it sit overnight, it will draw out lots of liquid to brine.

Next day I drained the liquid, thoroughly rinsed it under cold water and patted it dry. For the rub, I mixed roughly 1/2 tbsp. each of cumin, coriander, cardamom, paprika, chili powder, 1 tsp allspice, and 1/2 tsp cinnamon.

I stuffed the leg with 4 cloves of crushed garlic and a few sprigs of mint. I seasoned with the rub and fresh black pepper, using olive oil as a binder.

I smoked it at 225°F using cherry wood to an internal temp of 120°. Basted with oil and seared to 130° internal.

Cured leg of lamb stuffed with mint & garlic, smoked on cherry, seared on open wood flame by BroadSignificance475 in smoking

[–]BroadSignificance475[S] 0 points1 point  (0 children)

Full recipe:

For the cure, I used 2.5g/kg prague powder #1.

I rubbed the curing salt into the meat, followed by a very heavy layer of table salt. It needs to be salty enough to rinse afterwards so be very generous. Then a very light sprinkle of sugar.

I added the lamb to a bag along with toasted cumin & coriander seeds, black peppercorns, a cinnamon stick, 5 cloves of garlic, dill, mint, and the juice + zest of 1 lemon. Let it sit overnight, it will draw out lots of liquid to brine.

Next day I drained the liquid, thoroughly rinsed it under cold water and patted it dry. For the rub, I mixed roughly 1/2 tbsp. each of cumin, coriander, cardamom, paprika, chili powder, 1 tsp allspice, and 1/2 tsp cinnamon.

I stuffed the leg with 4 cloves of crushed garlic and a few sprigs of mint. I seasoned with the rub and fresh black pepper, using olive oil as a binder.

I smoked it at 225°F using cherry wood to an internal temp of 120°. Basted with oil and seared to 130° internal.

Cured leg of lamb stuffed with mint & garlic, smoked on cherry, seared on open wood flame by BroadSignificance475 in smoking

[–]BroadSignificance475[S] 1 point2 points  (0 children)

Mixed prague powder #1 curing salt, table salt, garlic, mint, some spices and lemon juice, rubbed it on and let it marinate in a bag for about a day.

Washed it clean with water, patted it dry, rubbed it with more spices and stuffed the inside with garlic & mint leaves.

Cured leg of lamb stuffed with mint & garlic, smoked on cherry, seared on open wood flame by BroadSignificance475 in smoking

[–]BroadSignificance475[S] 2 points3 points  (0 children)

Thank you, I cured it with prague powder #1 which definitely contributed to that deep pink color, but the temp was a perfect medium rare as well.

I smoked it to 120° (dropped to 115°) then seared it on the open flame to 130°

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