Live Stoner Chat Live Stoner Chat - Oct-Dec '24

[Son of Hobbes]

So, give me an idea as to how to pick a few members to get some gifted seeds. Mossy? Hobbs?
Would like to get them to members that can really appreciate them and show the community some old genetics as well as what old school can add to newer stuff.
Would really like to see what others can do with these.

Let us have a think on it if that's alright.

 

[DDubs]

KingRatt has some of mine. But would like a few others also to try out what was in AFN at the beginning

I'd throw my hat in the ring.

 

[Son of Hobbes]

So, give me an idea as to how to pick a few members to get some gifted seeds. Mossy? Hobbs?
Would like to get them to members that can really appreciate them and show the community some old genetics as well as what old school can add to newer stuff.
Would really like to see what others can do with these.

Some immediate thoughts; are you wanting to get this in more selective hands? Not just anybody/everybody? There's a few active breeders on here that might be interested in those old genetics for example?

 

[Monkeypox]

Let us have a think on it if that's alright.

Of course. Don't want to skirt any rules etc. Just want to spread the joy.
Been sitting on these for a long time and think newer members would enjoy old school.
So, whatever you decide is fine with me.

 

[KingRatt]

This is a piece of photography art i made. One take, no photoshop. Taken on iphone11.
Its called: “the Grow Room”

 

[Monkeypox]

Some immediate thoughts; are you wanting to get this in more selective hands? Not just anybody/everybody? There's a few active breeders on here that might be interested in those old genetics for example?

I am all for community deciding. I just want whoever gets them to do their best with them. Regular seeds, so they can keep the lineage going.
I'll keep with my breeding program, but don't want to keep them to myself. They were from a community I felt good in and want to keep that vibe going.

 

[Monkeypox]

Some immediate thoughts; are you wanting to get this in more selective hands? Not just anybody/everybody? There's a few active breeders on here that might be interested in those old genetics for example?

I will let you and Mossy decide how to pick. And community can weigh in.
I'm a small batch breeder and just want to keep these going.
Getting older , so who knows when I'm done

 

[DDubs]

 

[Lil Dab]

 

[Mañ'O'Green]

Good Morfnoevight All! EO'n'Dabs.

I made onion dip with Lamb Yogurt and Laura Scudder's mix, to go with Ruffles. Got some shrimp to boil and cocktail sauce w/extra hot horseradish for hors d'oeuvres. Going to do a rotisserie chicken with mashed potatoes and green salad for dinner.

In fact it is time to go skewer that bird.

Spoiler: On the menu:

Rerun on the chicken but the Mac'n'Cheese and roasted cruciferous were fresh.

OMG my Gluten Free Sourdough English Muffins are amazing. I bought shrimp for breakfast and decided on a bacon and egg sandwich on one of my muffins instead.

I have totally succeeded in making a GFSDEM. The aroma when toasting and served is sourdough the flavor mild yet tangy, the texture of the bun is soft and has plenty of nooks and crannies for butter, mayo or jam. There is the crunch of the cornmeal in the crust. I would proudly serve this to anyone anywhere anytime.

So nobody has any idea?

Among the other ideas already mentioned is the need for the heat from the lamps. This is not an ideal situation but mother nature often throws curve balls at us. Members have successfully used 24/0 because they needed the heat and had no other means of providing it.

I have grown 24/0 and did not like the results, less volume and lower quality for higher energy input IMPE YMMV.

Lookin good @Mañ'O'Green! That dough looks pretty wet. What hydration are you using? With the gluten free flour, do you have to use a higher hydration?

No you use less water as the flours are more hydrophobic. It is very sticky to work with and no where near as elastic as wheat dough. My wife has become very good at rolling it out. A good fast rise makes great crust.