I compound tirz with glycine and B12. I honestly think these are miracle drugs.

I’ve never been extremely overweight but I hit a point where I had 30 pounds to lose, despite my height, and I can’t deal with the hunger amidst all my other life stresses.

I’m a huge proponent of GLP’s, but with respect to cars I would say that the privatized incentives outweigh the risk to the public

... if you use less water than the amount prescribed on the box it'll be proportionally starchier. It isn't a myth, you can literally see the starch in the water ...

The cooking time is proportional to the thickness.

General advice on pasta:

* a quality dry pasta (dececco e.g) will have ~14 grams of protein per 100 grams dry weight, this is really essential

* bronze die cut will help soak up more sauces

* you do not need the full volume of water the box says, but start your timer once the water has returned to a boil

* once it has gotten to a boil, keep it boiling, but it doesn't need to be a raging boil, that'll tear apart the pasta, especially a stuffed one

* heavily salt your water, but it does not need to be "salty like the ocean"

* set your timer for a minute less than the cooking time on the box, check for doneness, then give it another minute if needed

* if you're finishing in a sauce, take the pasta out a minute before it is done. Remember to reserve one cup of the starchy cooking water before draining your pasta entirely

* do not put oil in your cooking water, it will NOT help it not stick. Just stir after you put it in, and then again a minute or two in

* if you're struggling to tell if it's "done", take a bite of a single piece, and look at the cross section a bit of "white" in the middle means that hasn't hydrated fully. Maybe you like a bit of "toothsome"ness ('al dente'), maybe you don't

I think we need a new protocol, a hard break