Who said stoners were slow in the kitchen
- Wizard
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Re: Who said stoners were slow in the kitchen
tomato sauce and meat balls
makew your meat balls how ever you like , keep aside and add last ,,, ill let my sit over night in the fridge spiced up and they hold togeather better
can crushed tomatos , drain juice
can tomato paste
mushrooms , onions , 2 carrorts chopped in small squared and some fresh crushed garlic ,, spices to your taste ,, 2 tablespoons of white or brown sugar ( cuts the "tart" of the tomatos)
some hot italian sausages , chopped or hole ,,
let that cook on low all day long , the longer the better imo , serve what what ever pasta ya like
makew your meat balls how ever you like , keep aside and add last ,,, ill let my sit over night in the fridge spiced up and they hold togeather better
can crushed tomatos , drain juice
can tomato paste
mushrooms , onions , 2 carrorts chopped in small squared and some fresh crushed garlic ,, spices to your taste ,, 2 tablespoons of white or brown sugar ( cuts the "tart" of the tomatos)
some hot italian sausages , chopped or hole ,,
let that cook on low all day long , the longer the better imo , serve what what ever pasta ya like

We can get swept away by our thoughts,,or learn to step back and see them with clarity.
Easy to forget its a choice
- The Aspie Toker
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Re: Who said stoners were slow in the kitchen
You could use a beaten egg to bind the balls. An hour in the fridge is all that's needed - if that.Wizardsbrew wrote: ↑Sat Mar 02, 2019 4:23 pmtomato sauce and meat balls
makew your meat balls how ever you like , keep aside and add last ,,, ill let my sit over night in the fridge spiced up and they hold togeather better
can crushed tomatos , drain juice
can tomato paste
mushrooms , onions , 2 carrorts chopped in small squared and some fresh crushed garlic ,, spices to your taste ,, 2 tablespoons of white or brown sugar ( cuts the "tart" of the tomatos)
some hot italian sausages , chopped or hole ,,
let that cook on low all day long , the longer the better imo , serve what what ever pasta ya like
You could use passata instead of crushed tomatoes.
Never give advice. Wise men don't need advice. Fools won't take it.
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Re: Who said stoners were slow in the kitchen
I wouldn say it takes quite an hour , I put my Cooker on low , diff cookers diff temps and I stir more oftenWizardsbrew wrote:ive never made fudge just because its so easy to burn on the stove im gonna have to try this method out i thinkMrs Beefheart wrote: ↑Sat Mar 02, 2019 2:40 pmOne of my favs I used to do for fudge
Can vary it but putting in diff flavours , add sweets and what ever tickles your fancy![]()


- Smokey
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Re: Who said stoners were slow in the kitchen
Ok so forgot to weigh in from last weeks so here it is, tomorrow I’ll be running a slow cooked beef brisket recipe and pics to follow
So here we were..........








Pork and apple cider roast













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So here we were..........








Pork and apple cider roast













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- GMO
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Re: Who said stoners were slow in the kitchen
It's not working
Still RSO. Try harder



translated from the bongo of the canna jungle
Still RSO. Try harder




translated from the bongo of the canna jungle
“If you can't explain it to a six year old, you don't understand it yourself.” -Albert Einstein
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Re: Who said stoners were slow in the kitchen
Nice, that's what I'm making for medical reasons, having to buy it right now, that shits priceyGMO wrote:It's not working
Still RSO. Try harder
translated from the bongo of the canna jungle
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Re: Who said stoners were slow in the kitchen
if you have any questions on the process buddy, we have a thread called "mate has cancer". there are also a good few of us who are familiar with the process. any questions, just shout bud :Dharryhoudinii wrote: ↑Mon Apr 22, 2019 7:00 pmNice, that's what I'm making for medical reasons, having to buy it right now, that shits pricey
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Re: Who said stoners were slow in the kitchen
Thanks so much, I'm just about to harvest so I will let you know if I run in to any issuesGMO wrote:if you have any questions on the process buddy, we have a thread called "mate has cancer". there are also a good few of us who are familiar with the process. any questions, just shout bud :Dharryhoudinii wrote: ↑Mon Apr 22, 2019 7:00 pmNice, that's what I'm making for medical reasons, having to buy it right now, that shits pricey
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Re: Who said stoners were slow in the kitchen
How much would you usually decarb if you're making rso, I just want to start with 10ml see if it comes out OK?GMO wrote:if you have any questions on the process buddy, we have a thread called "mate has cancer". there are also a good few of us who are familiar with the process. any questions, just shout bud :Dharryhoudinii wrote: ↑Mon Apr 22, 2019 7:00 pmNice, that's what I'm making for medical reasons, having to buy it right now, that shits pricey
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Re: Who said stoners were slow in the kitchen
Heya bud. The rate of return depends on the material you start with. Generally bud we assume at 20% return, trim 10-15% and leaf around 5%harryhoudinii wrote:How much would you usually decarb if you're making rso, I just want to start with 10ml see if it comes out OK?GMO wrote:if you have any questions on the process buddy, we have a thread called "mate has cancer". there are also a good few of us who are familiar with the process. any questions, just shout bud :Dharryhoudinii wrote: ↑Mon Apr 22, 2019 7:00 pmNice, that's what I'm making for medical reasons, having to buy it right now, that shits pricey
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So 10ml is actually a fairly large batch. Maybe 5 ounces of flower depending on technique and plant material
translated from the bongo of the canna jungle