Live Stoners Live Stoner Chat - Jul-Sep '24

[Bruce Campbell]

I think I'm gonna start selling NFTs

(Self-Portrait in One Pixel)

 

[Bruce Campbell]

Even more fun when you try to have a conversation with the image generator:

 

[Drownomatic]

Good morning @PinkyNotTheBrain


Going down stairs backwards while holding the rails is the easiest when you can barely walk….. that way if you fall, it’s just up the stairs, since you kinda lean that way anyway. Going forwards is for the pros…. At least in my experience… you got this my friend!!

Also if one leg is better than the other remember "Up with the good, down with the bad"

 

[Cerebral Goo]

suckup ........................................................................... ppp

Is there any suck when it comes to Maiden?

 

[Cerebral Goo]

Was it the full head @Cerebral Goo ....or just the skin......?.....


They sell a skinned pigs head here.....and apart from it being the scariest bank robber mask ever...... ... I've never figured out what it is for........

Good afternoon Mossy! It was the full head of a suckling pig marinated and deep fried in olive oil and was excellent. Cheeks are one of the best parts of the pig!!!! Kinda a cross of chicharrones(pork rinds) and bacon with the skin.

As far as the skinless older ones, people use it for the head meat. Cabeza in Spanish is head. They're mostly braised in liquid or lard and the meat picked off. Sounds funky, but very tasty if done right.

In "real" Mexican restaurants in the US. cabeza is somewhat popular, but is usually cow head. They are braised, the meat is picked off. The best is when it is grilled after as it caramelizes in its own fat. The edges get crispy. Yummy!

 

[Frankthetank]

 

[Frankthetank]

 

[Cerebral Goo]

Good afternoon Mossy! It was the full head of a suckling pig marinated and deep fried in olive oil and was excellent. Cheeks are one of the best parts of the pig!!!! Kinda a cross of chicharrones(pork rinds) and bacon with the skin.

As far as the skinless older ones, people use it for the head meat. Cabeza in Spanish is head. They're mostly braised in liquid or lard and the meat picked off. Sounds funky, but very tasty if done right.

In "real" Mexican restaurants in the US. cabeza is somewhat popular, but is usually cow head. ?They are braised, the meat is picked off. The best is when it is grilled after as it caramelizes in its own fat. The edges get crispy. Yummy!

Here's a menu of a very popular taco spot in Mexico City. You'll see cabeza, cachete, and lots of other parts. for 100 pesos, you can get 3 tacos and a bottled soda. About $5 US or $4 Euro. All the meats are simmered in lard, chopped and grilled to order

 

[Bill.de.Cat]

Morning Kittens and Frank....

 

[Cerebral Goo]

and here is a pig head risotto. The restaurant is called Pujol and was ranked number one restaurant in the world for a number of years. Think it's #8 now. Amazing!