abe supercro
Well-Known Member
just ok hash,
gettin better doh
pros refer to somthin like that with disdain as, 'cake'.
gettin better doh
pros refer to somthin like that with disdain as, 'cake'.
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I'll bet that smells delish.
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Unclebaldrick
Well-Known Member
Now that our boy has learned the miracle of speech, I have had to tone down my language quite a bit around the house. But I have had real problems getting rid of the word "bullshit". Firstly, it is an election year and I watch a lot of news. Also TRUMP! just started running lots of ads here. Secondly, I guess my mind doesn't register "bullshit" as an obscenity so I have had a difficult time self-censoring.
Of course, he picked it up. And his pronunciation is excellent.
We try not to react when he says it (which is often) but it is pretty hilarious. He has the usage down pretty well.
Side note: We have taught him the proper word for this:
So when he sees one, he says "cock". This is making some of the adults nervous - but they can go fuck themselves. I refuse to allow a bunch of dead puritans to dictate my son's language.
Of course, he picked it up. And his pronunciation is excellent.
We try not to react when he says it (which is often) but it is pretty hilarious. He has the usage down pretty well.
Side note: We have taught him the proper word for this:
So when he sees one, he says "cock". This is making some of the adults nervous - but they can go fuck themselves. I refuse to allow a bunch of dead puritans to dictate my son's language.
Unclebaldrick
Well-Known Member
That is such a pretty kitty.
I miss traditional hash. Hash in America compared to old world hash is like the difference between grain alcohol and a fine wine. I would love a nice golf ball sized chunk of Nepali temple balls right now.
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VTMi'kmaq
Well-Known Member
pros? I see 30-40 a gram all day to college students
.Pinworm.
Well-Known Member
My bonsai seeds came in. Anybody ever hear of cold stratification? I wonder if I could just plug em in a rockwool cube and toss it in the fridge? Maybe a solo cup with potting soil? 2 months is a long time, I am worried that whatever I use to germ them in will end up all moldy. Any ideas, advice would be much apreech.
StonedFarmer
Well-Known Member
Pan seared grouper and mushroom risotto with a salad for lunch.
Knowing how to cook is valuable.
Idk why some choose to eat premade foods and buy out all the time.
Time restraints and laziness arr probably big reasons.
To each his own.
@abe supercro I approve your av. Whatchu having for lunch?
Knowing how to cook is valuable.
Idk why some choose to eat premade foods and buy out all the time.
Time restraints and laziness arr probably big reasons.
To each his own.
@abe supercro I approve your av. Whatchu having for lunch?
abe supercro
Well-Known Member
Sounds tasty. My lazy ass just finished munching on the last of that mini loaf of fresh bread from yesterday's market. Should have saved some to go with the mrkt farm eggs. Time management, you right about dat man.
abe supercro
Well-Known Member
I'm not sure about specific plant/tree requirements but i believe your stratification (cold treatment) is just to simulate winter and would be done dry in order to best protect the seeds while making them viable from the treatment.
I think Jack Pine are native here. Bet you have em in N. Cali too. love wind swept appearing bonsai trees.
qwizoking
Well-Known Member
i make killer bbq, brisket ribs etc..but thats it really, i have a nice palate so can create something amazing but techniques and all that elude me.
shit half the time i make simple shit. and use the 10 second rule. if i can hold my hand over the fire 10 seconds till it begins to hurt im good...id guess thats roughly 180-200°
but raised down south on a cattle ranch you learn the older teks..
now a days my company is a little snobby-wealthy assholes but i can still wow with a slow smoked pork chop and a thick thick glaze, usually oj concentrate brown sugar and cayenne pepper based. theyre always shocked its not a tough dry piece they expect...
anything good takes time..
id rather drop a couple bills at a decent restaurant..
i love food, i also love michelin guides
shit half the time i make simple shit. and use the 10 second rule. if i can hold my hand over the fire 10 seconds till it begins to hurt im good...id guess thats roughly 180-200°
but raised down south on a cattle ranch you learn the older teks..
now a days my company is a little snobby-wealthy assholes but i can still wow with a slow smoked pork chop and a thick thick glaze, usually oj concentrate brown sugar and cayenne pepper based. theyre always shocked its not a tough dry piece they expect...
anything good takes time..
id rather drop a couple bills at a decent restaurant..
i love food, i also love michelin guides
.Pinworm.
Well-Known Member
Ok, cool. That would make things a hell of a lot easier. Everything I was reading was saying to use a moist medium, but now that I think about it, it makes sense that it should work just as well dry. And, I agree, they look totally cool after a couple years.
StonedFarmer
Well-Known Member
Ya time management and well the fact that people can just buy t
frozen prepackaged foods is a big factor as well.
Not even health wise but flavour wise, its just plain garbage.
abe supercro
Well-Known Member
if your research states moist then i wouldn't discount that. those seeds are so damn hardy they may need the moisture to breakdown the seed coat. maybe try both methods for experiment, but natural ground has plenty of moisture. read the cones need fire or temperatures of 120F+ to open. I'm gonna tryin collect a few the next time in upper-michigan.
abe supercro
Well-Known Member
convenience and low standards. i think being programmed through advertising from a young age has plenty to do with why average consumers are weak.
Hookabelly
Well-Known Member
I find myself eating out less b/c the expense doesn't justify the shit quality of most restaurants. You drop $50 at a med priced joint for food you could have made better at home.
StonedFarmer
Well-Known Member
Very true.
+1 for team cookery
Homemade turkey soup w/ roasted veggies & noodles.
I would have included a pic, but it didn't last that long.
Da bomb - a tryptophan dream.
I would have included a pic, but it didn't last that long.
Da bomb - a tryptophan dream.
.Pinworm.
Well-Known Member
