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THE TRAINWRECK. Brought to you by thcfarrmer…..

Holy Shit man you have me cry'n right now 🤣🤣🤣 Its even funnier because you cant even focus on that tiny plant.....but the one on the background is crystal clear image 🤣🤦🏼‍♂️🤣 Brother if you don't get it or it seems off... it's improv Jazz. [Am] There is a...
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THE TRAINWRECK. Brought to you by thcfarrmer…..

by Captspaulding · Started
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#82,721
Greenadian said:
Holy Shit man you have me cry'n right now 🤣🤣🤣
Its even funnier because you cant even focus on that tiny plant.....but the one on the background is crystal clear image 🤣🤦🏼‍♂️🤣
Click to expand...
Brother if you don't get it or it seems off... it's improv Jazz.
[Am] There is a fat LatinX whore...
[Em] stinking up my basement.
[Am] Not bad like ass but bitch-funk
[Em] because she is WEED!

[hammer on C/add 9th] FAT BITCH! Took up the whole tent
[G-something idk] Now she stinks
[D] Hope she's ok when I turn the light on...
[EmAdd9th/hammer on and off 7th I guess do something asshole]
she usually is.
 
#82,722
1758831795107


Well this ought to be interesting lol. I grabbed all the good veggies left in the garden and pulped them then added a pound of real hot peppers, blended all that shit, garlic, onion, brine... 14 day ferment.
I have no idea what's gonna happen here this isn't a recipe it's chemistry so... who knows, maybe it's awesome.
 
#82,724
ChairmanFester said:
View attachment 2532688

Well this ought to be interesting lol. I grabbed all the good veggies left in the garden and pulped them then added a pound of real hot peppers, blended all that shit, garlic, onion, brine... 14 day ferment.
I have no idea what's gonna happen here this isn't a recipe it's chemistry so... who knows, maybe it's awesome.
Click to expand...
I make a hot sauce for daily use of jalapeno and serrano peppers with onion and garlic in a mild salt water brine. A lactose fermentation for about 5-7 days. I make a batch with a half pound of each pepper, one onion, 2 garlic cloves in 1 Tbl canning salt per 2 liter water. All vegetables need to be submerged in the brine or they will spoil and ruin the whole jar. They sell special lids for canning jars.

After 5 or so days drain but keep brine. Put veggies in blender and add a little brine until a sauce is created. A splash of vinegar and half tsp of Xatham gum.

We havent bought hot sauce in a couple years and we even give some away as gifts. Our youngest and a family member both love the hot hot shit so every year I make some real hot ones. Paint thinner🤣
 
#82,726
Nyarlathotep said:
Only deseeders that I remember in the 70's-80's was us youngsters and a double album jacket... as in: "yo boy, come clean some these here damn seeds and earn yo keep!" 🤣✌️
Click to expand...

All that extra work, I remember being in a hurry to roll joints for a concert or two back in the day with seedy bud and then later passing around exploding cigars! 🤣
 
#82,729
PlumberSoCal2 said:
I make a hot sauce for daily use of jalapeno and serrano peppers with onion and garlic in a mild salt water brine. A lactose fermentation for about 5-7 days. I make a batch with a half pound of each pepper, one onion, 2 garlic cloves in 1 Tbl canning salt per 2 liter water. All vegetables need to be submerged in the brine or they will spoil and ruin the whole jar. They sell special lids for canning jars.

After 5 or so days drain but keep brine. Put veggies in blender and add a little brine until a sauce is created. A splash of vinegar and half tsp of Xatham gum.

We havent bought hot sauce in a couple years and we even give some away as gifts. Our youngest and a family member both love the hot hot shit so every year I make some real hot ones. Paint thinner🤣
Click to expand...
I see... You may not believe that I have nothing close to any proper tools. Let's start there. Wads of coffee filters didn't work.
 
#82,730
ChairmanFester said:
View attachment 2532688

Well this ought to be interesting lol. I grabbed all the good veggies left in the garden and pulped them then added a pound of real hot peppers, blended all that shit, garlic, onion, brine... 14 day ferment.
I have no idea what's gonna happen here this isn't a recipe it's chemistry so... who knows, maybe it's awesome.
Click to expand...

Yes sir, get some lactobacillus in there, keep it room temperature and let it burp off the CO2 as it goes. You'll end up with a killer pepper mash hot sauce. But make sure you stew it over heat before you start so nothing else nasty tries to grow in your mash. I've had fungi show up on the top layer when I didn't. 🤣
 
#82,732
I don't love this, it's in the fridge while I locate a solution... God Damn idears...
 
#82,735
Good evening farm!

Couple of days ago I had some weird encounter on another forum. In short: some user defended some wild bs claims, a cop made over 20 years ago. I got a weird vibe from it. After a while I decided to do a bit of digging and oh boy did I go off into the rabbit hole. I spotted all kind of weird clues and on top of it, the name of the user was identical to a data mining company. Fucking weirdos everywhere lol.

Anyway I didn't post any bad plant photos for a day or two, so here's the most recent one I got:
0926

Buds are slowly gaining size and they started to frost up already
Seriosa 0926

The pics were from flowering day 24. The earliest strains I got, could take about 3 weeks more. I'm looking forward to the vaporizer samples already. 😁
 
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