oldskol4evr
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really depends on your women,no shit,guess how i learned to rebuilt a automatic transmission,yep you cn do it baby ,my ass,after third try i had it done but damn sure was a nerve taking bitch,thank god for you tube hahaah,ive built many standard tranny,but the th350 auto was my first,now i got it down ,when i get this engine built,im run to a junk yard for a core and do a hot tranny to bolt up to it,if i have half of what inside the junk yard tranny good ,the rest is easy.Planes,trains,cars,edibles, and a forest! U can learn it all right here. -
Cleaned that same Chrysler throttle body worked great for 4-5 months ended up replacing it for the $100 it’s just easy to be done with it in my humble opinion
I'd love to hear your gummy recipe! Any dark chocolate recipes using concentrates or RSO-like stuff? We're gluten, dairy free, and mostly refined sugar-free around here, if that makes any difference.I’m happy to share any recipes I have. I make gummies, hard candy, caramels and fruit chews, toffee, peppermint Patricks, oatmeal gingersnaps, granola, pretty much anything. Plenty of savory foods as well.
Could be bit won't know till I take it apartThrottle body sensor?
No refined sugar is tough with candy. Lol. You can incorporate concentrates a lot more easily but they are typically out of my price range so I have yet to use them except for kief in hard candy.I'd love to hear your gummy recipe! Any dark chocolate recipes using concentrates or RSO-like stuff? We're gluten, dairy free, and mostly refined sugar-free around here, if that makes any difference.
Yeah that sunflower lecithin makes all the difference for mixing water and oil also.No refined sugar is tough with candy. Lol. You can incorporate concentrates a lot more easily but they are typically out of my price range so I have yet to use them except for kief in hard candy.
Gummies
1/4 c water (60 g)
1/4 c canna oil (60 g)
1 3-oz (85 g) package of Jell-O
2 packets (14 g) unflavored gelatin
Superfine sugar or powdered sugar
Combine Jell-O and gelatin thoroughly in dry sauce pan. Add water and coconut oil. Stir continuously over medium heat and bring to a boil. Continue cooking stirring continuously, until entire mixture is at a rolling boil throughout. Working quickly, pour into nonstick sprayed silicone molds. Chill until firm, unmold, toss with sugar and store in airtight container in refrigerator. Alternatively, allow the candies to air dry after unmolding for a day or or two and store.
Of note, I add sunflower lecithin to my infused coconut oil for better bioavailability, so I don’t add it again with candy.
Gummies won’t even come together really without it.Yeah that sunflower lecithin makes all the difference for mixing water and oil also.
Perfect, thanks!No refined sugar is tough with candy. Lol. You can incorporate concentrates a lot more easily but they are typically out of my price range so I have yet to use them except for kief in hard candy.
Gummies
1/4 c water (60 g)
1/4 c canna oil (60 g)
1 3-oz (85 g) package of Jell-O
2 packets (14 g) unflavored gelatin
Superfine sugar or powdered sugar
Combine Jell-O and gelatin thoroughly in dry sauce pan. Add water and coconut oil. Stir continuously over medium heat and bring to a boil. Continue cooking stirring continuously, until entire mixture is at a rolling boil throughout. Working quickly, pour into nonstick sprayed silicone molds. Chill until firm, unmold, toss with sugar and store in airtight container in refrigerator. Alternatively, allow the candies to air dry after unmolding for a day or or two and store.
Of note, I add sunflower lecithin to my infused coconut oil for better bioavailability, so I don’t add it again with candy.
No refined sugar is tough with candy. Lol. You can incorporate concentrates a lot more easily but they are typically out of my price range so I have yet to use them except for kief in hard candy.
Gummies
1/4 c water (60 g)
1/4 c canna oil (60 g)
1 3-oz (85 g) package of Jell-O
2 packets (14 g) unflavored gelatin
Superfine sugar or powdered sugar
Combine Jell-O and gelatin thoroughly in dry sauce pan. Add water and coconut oil. Stir continuously over medium heat and bring to a boil. Continue cooking stirring continuously, until entire mixture is at a rolling boil throughout. Working quickly, pour into nonstick sprayed silicone molds. Chill until firm, unmold, toss with sugar and store in airtight container in refrigerator. Alternatively, allow the candies to air dry after unmolding for a day or or two and store.
Of note, I add sunflower lecithin to my infused coconut oil for better bioavailability, so I don’t add it again with candy.
I use 1/2tsp per cup of oil or butter. But @amekins would prob be best to answer that.how much sunflower lecithin should use?
I actually use 1 Tablespoon per 8 oz.I use 1/2tsp per cup of oil or butter. But @amekins would prob be best to answer that.
I use (typically) 1 Tablespoon per cup of oil/fat.how much sunflower lecithin should use?
These are a true pain in the ass with coconut oil, so if you have kief or other concentrate, use it. Otherwise, the oil will have to be meticulously stirred in and poured quickly. Sometimes they still separate. You may find you need additional lecithin. I do not decarb kief if using first in this recipe because it is cooked to 300 F so it will decarb in the cooking process itself. You can decarb first if you want, but may lose efficacy.@amekins
I would interested in the hard candy recipes aswell if you are willing to share.
@amekins
I would interested in the hard candy recipes aswell if you are willing to share.
That’s awesome! Lol.@amekins My sister had 2 gingersnaps and a peppermint Patrick at noon and she's wrecked! HAHAHA THANK YOU!
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