Live Stoners Live Stoner Chat - Jan-Mar '23

[N/A-Greengo]

Putting a minor dent in the Sour Crack heat cured..

​

 

[Lil Dab]

Bill.de.Cat
No sauce with sugar!

Conversion to chalk?? What would lavesdier think
A dash of wine in a pinch to add complexity to a marina maybe lol Suger nyet nyet nyet

never heard that one always put a little sugar in pasta sauce otherwise I get wicked heartburn.. my dad did it cause his grand father always did it he was straight from Sicily

 

[Lil Dab]

Conversion to chalk?? What would lavessier think
Hahaha

Who’s that? I am just going off stuff I read here

 

[RosaB]

@Kirka88 also forgot to mention linda fixez u up with freebiez too, with ur choice of auto or photo ppp

Great information. It time for me to buy my first seeds and wasn't sure where to go

Trimming, most likely. But maybe not.

Finishing my grow closet, for sure. Hung the lights last night and filled the pots. Tonight I'll start soaking seeds and figure out how I want to do the filter.

 

[Mañ'O'Green]

What's the difference between spaghetti gravy and spaghetti sauce?

NY Times food editor Craig Claiborne wrote in 1979 that there was no difference, but the word sauce had a “more sophisticated ring to it.” Some people think only New Yorkers or pre-WWII immigrants say gravy and that more recent immigrants say sauce. Both camps insist only “real” Italians say the word they use.May 17, 2020

My personal categorization between sauce and gravy is If it has a thickening agent added - corn starch, roux , etc. it is a gravy, if it is simply reduced by heat it is a sauce.

 

[420Forever]

Great information. It time for me to buy my first seeds and wasn't sure where to go

u won't be disappointed with linda....especially with their own in-house strainz, which currently range from $1.62 - $4.31 per bean, depending on strain, with a nice variety of either auto or photo ppp

 

[Kirka88]

Who’s that? I am just going off stuff I read here

It's a lame attempt at a joke..
Antoine Lavoisier was a French chemist famous for..
Lavoisier's Law of Conservation of Mass.....

With the development of more precise ideas on elements, compounds and mixtures, scientists began to investigate how and why substances react. French chemist A. Lavoisier laid the foundation to the scientific investigation of matter by describing that substances react by following certain laws. These laws are called the laws of chemical combination. These eventually formed the basis of Dalton's Atomic Theory of Matter.

Law of Conservation of Mass
According to this law, during any physical or chemical change, the total mass of the products remains equal to the total mass of the reactants.

The law of conservation of mass is also known as the "law of indestructibility of matter."

 

[Bill.de.Cat]

Bill.de.Cat
No sauce with sugar!

 

[420Forever]

Law of Conservation of Mass

me own fave law of phyzicz has alwayz been the first law of thermodynamicz....otherwize known as simply "the first law"....that sez -> "energy can neither be created nor destroyed, only transferred from one form to another"........and yeah, that'll drive ya bonkerz when it comez to the big bang theory jus sayin & carry on plz.... ppp

 

[JP1]

In my family it's gravy or "red sauce". It's gravy if it's slow cooked with various meats in it. Can be meatballs, sausage links, pork chops, chicken or whatever combination. Generally whatever is leftover or needs to be cooked. That'll simmer in a pot all day and you can just pick something out whenever you walk by and the rest is for dinner. Just watch out for the bones. Red sauce can be cooked fast or slow or incorporate bones but doesn't have the big chunks of meat in it. I've got no problem with sugar in my sauce, it depends on how acidic the tomatoes are