Indoor Dr. Babniks Botanical Garden - My AFN News Journal

[Bailey]

Hey doc how's things bro hope you had a lovely Xmas and santa was good to you.

Oh some new beans for the new year nice

 

[Dr. Babnik]

Hey doc how's things bro hope you had a lovely Xmas and santa was good to you.

Oh some new beans for the new year nice

Yep. Did you have a nice xmas weekend?
Had some good meals and useful presents.

Have to keep the cycle running! I am independent of the black marked now!
Before xmas I was in a bad mood, very disappointed about my weed. I had no effect and after a week only smoking non-effective joints, I was loosing my sanity and had to call the delivery boy to bring me hash. However, after 7 days cold xmas turkey at my mothers house, tolerance was brought way down! Now I enjoy my weed! It's fine stuff I made. Just high tolerance after being a hash smoker for 25+ yrs.

 

[Dr. Babnik]

My xmas dinner - salted and cured lambs ribbs. ​

Prior to cooking, the meat has to be soaked in water for at least 12 hrs. to remove excess salt.

The meat is cooked until tender and detaching from the bone. Traditionally, the meat is served at this stage. At this stage it tastes salty, cooked lamb.

In our family we fry the meat after cooking. The Magic takes place here. When fried, another set of aromas are released, tastes are harmonised and the resulting taste is a symphony of saltiness, cured and fried lambs meat.

Served with potatoes and mashed kohlrabi and sauce made from the stock after cooking the meat.

I brought back 2 kg. Shelflife is 1 year at room temp.
This method of conservation is commonly used in the west and north of Norway.

 

[XxxAuto]

Looks tasty Dr.

Happe that it was not Surströmming

you who do not know this Swedish seafood, try YouTube this

 

[Dr. Babnik]

Looks tasty Dr.

Happe that it was not Surströmming

you who do not know this Swedish seafood, try YouTube this

I have smelled it. It is rotten... in Norway we have "rakfish" which is spoiled and fermented trout, most commonly rainbow trout.

You try this, if you have balls....



...I don't....it would be impossible for me to taste either version. The tofu in the glass is interesting. Want some?

 

[XxxAuto]

I have smelled it. It is rotten... in Norway we have "rakfish" which is spoiled and fermented trout, most commonly rainbow trout.

You try this, if you have balls....



...I don't....it would be impossible for me to taste either version. The tofu in the glass is interesting. Want some?

No thanks
But there's no puke from him, so I do not think it is close to Surströmming :smoking:

 

[Dr. Babnik]

No thanks
But there's no puke from him, so I do not think it is close to Surströmming :smoking:

Well...that could be me tasting the cheese Her Ladyship eats...xtra long curing time. I have tried to learn to like cheese, but if it tasts cheesy...I cannot swallow. Even the standard Danish medium cured is too strong tasting for me. I buy cheeses labelled Mild or For Children, what cheese lovers would characterize more like rubber than cheese.

In general, I don't eat food that stinks. Surströmning, Old Oles Dad, tripe...to mention a few.

There is a small collection of cheeses I like:
Roquefort
Brie
Camenbert - not too mature!
Emmenthaler
Gouda
Port Salut
Edam
...and fresh cheeses from goats and sheeps milk.

 

[Dr. Babnik]

Update from The Garden
​

Our Lady of the Blessed Sacrament, @FastBuds West Coast OG, my beauty, has been on plain tap water for 10 days. I want to chop her... What's your opinion, @witchyhour, @The Elvis, @tripaholic88 and @HashMaster - chop or wait? As always insecure on "what's the right time".

​

My FastBuds Gorilla Glue is also comming along nicely.

​

 

[HashMaster]

Always sample your girls my friend if you want to determine your best window for chop.




Some may like them now, some may prefer taking them longer.




But for your grows It comes down to what you are looking for, and sampling should give you your answer

 

[Eyeoftheworld]

Update from The Garden
​

Our Lady of the Blessed Sacrament, @FastBuds West Coast OG, my beauty, has been on plain tap water for 10 days. I want to chop her... What's your opinion, @witchyhour, @The Elvis, @tripaholic88 and @HashMaster - chop or wait? As always insecure on "what's the right time".

View attachment 679732 View attachment 679733 View attachment 679734 View attachment 679728 View attachment 679729 View attachment 679730​

My FastBuds Gorilla Glue is also comming along nicely.

View attachment 679743 View attachment 679742 View attachment 679741 View attachment 679740

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Great pictures!


I see amber trichs on both for sure. Did you sample any recently?