Current Live Stoner Gossip May June July 2018

[Savage Garden]

Mannnnn.....patience has never been my strong suite...View attachment 905688

Day 23...leaves almost as big as my hand.View attachment 905689

Is the 2nd one D + S ?

 

[Dichoti]

Is the 2nd one D + S ?

Audrey 2.

 

[Dichoti]

Is the 2nd one D + S ?

I'm tempted to throw a Dark+Stormy or one of Gabe's other seeds in my "modified" 2 liter grow, Just to see how big it'll get.
(I added a home made version of the insert you see in warrior pots)
It'll cut back on the amount of coco I use, but in theory the air pruning should make the plant focus on her "above ground" life more, and give me a bigger, prettier plant.

 

[Ozone69]

My 2cents is this: Don't even! Your can make gravy or sauce with sour cream, but prolonged heating makes it super yucky. I don't know the word. It sorta comes apart into clear-ish nasty liquid and little grains of proteins and other dry matter. Don't!

@Ozone69 sour cream will be a no go for an infusion. As stated above, it WILL separate when heated. Hell, sour cream separates in the refrigerator (hence that liquid on top you have to keep stirring back in). I would possibly look in the direction of creme fraiche. It is like sour cream but resists separating much better, because of the high fat content (stay away from low fat, or no fat versions). Now...that being said....I'm not sure you'll have total success in the infusion. I don't know what stuff you've got on hand....but if I was making this recipe, I would make my weed (or what ever you're using) into keif (dry ice and bubble bag method), decarb the keif....and add that to the cake batter and stir for a couple of minutes to get it dispersed. I think that method would get it done for you my brother. Hope it helps.

If you really -really- want infused sour cream, I'd kief out, decarb, simmer at super low heat in clotted cream for two hours, cool, add two tablespoons of sour cream, stir every 4-6 hours till even and "firm".
Tbh, that might even be nice.

Thanks for all the feedback. Not really something I'm likely to try, just something that got me curious when looking at some recipes yesterday. The one I liked the sound of only uses like 3 Tablespoons of butter and then if memory serves like 3/4 cup of sour cream. Got me wondering how sour cream would work. I know it gets weird when you freeze it and then use it to cook with (made some sweedish meatballs, and it was like the sour cream turned grainy after thawing and going into the mix). Most recipes I've used with sour cream it's usually an add in when there's very little cook time left just to cream up the sauce, so thinking folks are right that it doesn't cook well for longer times. I did also find one idea 'round the Net to basically try and infuse some regular or heavy cream, then once that is infused (assuming it can be) break out the buttermilk and vinegar and dig up instructions for making sour cream out of the cream. Don't think I'll actually ever try it myself, was just a thought.

I did find one interesting idea while researching it, though....if you COULD infuse the sour cream, how nice would a big dollop of that be on some tacos?

 

[Tetlis]

Thanks for all the feedback. Not really something I'm likely to try, just something that got me curious when looking at some recipes yesterday. The one I liked the sound of only uses like 3 Tablespoons of butter and then if memory serves like 3/4 cup of sour cream. Got me wondering how sour cream would work. I know it gets weird when you freeze it and then use it to cook with (made some sweedish meatballs, and it was like the sour cream turned grainy after thawing and going into the mix). Most recipes I've used with sour cream it's usually an add in when there's very little cook time left just to cream up the sauce, so thinking folks are right that it doesn't cook well for longer times. I did also find one idea 'round the Net to basically try and infuse some regular or heavy cream, then once that is infused (assuming it can be) break out the buttermilk and vinegar and dig up instructions for making sour cream out of the cream. Don't think I'll actually ever try it myself, was just a thought.

I did find one interesting thought while researching it, though....if you COULD infuse the sour cream, how nice would a big dollop of that be on some tacos?

The bacteria in sour cream are the best bacteria to make sour cream, if you see what I mean.
But I think you should consider tincture. Or what @Frankthetank said.

 

[G.Leave]

Happy belated birthday GreenSkell.

Thanks bud!! Appreciate it!

 

[G.Leave]

My 6 feet Zambeza Blueberry didn't produce anything, I got fed up with waiting for it to produce so I chopped it down. It's waiting to be burned.

Its a tough choice, making that call!!

 

[chefdave]

@912GreenSkell Happy belated Bday Skelly!!

 

[G.Leave]

@912GreenSkell Happy belated Bday Skelly!!

Thanks chef!! I will be watching my mailbox closely...waiting for a chefdave custom made B-day cake to arrive in the mail!!

 

[Eclectic Elle]

Good morning Elle...I'm doing very well, thank you. It is looking like it will be a beautiful day outside...I can't wait to go for my hike later on.

How are things with you?

Nice and quiet, a pretty relaxed weekend overall. I still haven't done much but never mind! I'm trying to plan what to grow next and not getting very far...