im still to try vapourisers im gunna get me one soon
The UK Growers Thread!
- Thread starter lozac123
- Start date
im still to try vapourisers im gunna get me one soon
Lol, you should pop by the thread a little more often Tip Top.
Shit changes!
After you've stopped assuming you can say what you like in here, nobody will hold it against you.
i didnt get what you mean me talking bwt venting or me replying to the other guy who was having a dig at me
tip top toker
Well-Known Member
Get to amsterdam for the cup! There should be plenty to try out. I'm looking forward to some big bags.
The reason i say that, is not everyone likes vaps. While i like it, it is no replacement for a joint for me, i grew up smoking joints, and that's all i ever smoked, so things like bongs, while they might hit harder, just don't compare in terms of the enjoyment of getting high. As such, when i bobught my volcano, i ended up using it very very rarely.
What i will say though, is that if you like vapourizers, then go full scale first, then consider a portable. Portables are generally extortionate and their capability will leave you with a sour taste in your mouth (take the Magic flight launch box, got great reviews, ended up putting over £100 into it including extra batteries etc and international shipping, turned out to be useless for anyone with the remotest form of tolerance)
Get yourself a table top vap, and do it properly from, the start. The volcano is a big investment, but god damn is it good, even if not the same as a joint, and unlike americans who will explode at the notion of smoking the waste, you can keep it, and if you can't be bothered to cook with it, you can just roll it up for a mild wake and bake. At £300 odd, they're expensive as hell, but even with me, someone who uses it a few times a year, i'm happy with the expense, it is built to last, and last it will. In comparisson, i spent £100 on a bong, if that get's knocked over, it's game over. I've seen people beat the shit out of the volcano with a hammer and it keeps doing its thing.
tip top toker
Well-Known Member
Lol, you should pop by the thread a little more often Tip Top.
Shit changes!
After you've stopped assuming you can say what you like in here, nobody will hold it against you.
Yorky my man! I was just wondering earlier if you were still floating about. I don't visit here too much as work and work from home just drains me of the energy needed to keep up with this thread. Every time i open it it's people i've never seen and a brand new conversation i've already missed most of. Been off work since wednesday with something or other, so taking the time to relax and, wait, i said relax, i really mean get my troll face on
Nah, it's nice to have a few days to yourself to do what you need at your leisure. Havn't had that in a long time now. Just getting my plans sorted for cannabis cup next month. Gonna be a blast 
Really looking forward to meeting Don and DST and the rest of the BB chaps.How're things with you?
i did think you would like the exo zedd, i will will be intrested in what you think of the livers smokewise, its a much lighter stone even at ten wks but lovely flavours and smells.
grown right exo is bloody lovely, especially at 9wks
The Yorkshireman
Well-Known Member
You're about to get some for the Dog beans you gifted.
Sorry Tip Top not everybody can produce Michelin starred food if they strive for the best, some people have a natural talent for flavours and some people don't.
And you're not a Chef by trade, You're a cook. Nobody is a Chef by trade don't get it twisted (Chef is a title, it means "Chief").
You may have been shown Michelin star quality food only if the guy showing you has a Michelin star, it doesn't mean that you can reproduce it to the same standard.
My dad is a classically trained Chef who trained with Marco Pierre Wight at The Box Tree, it doesn't mean he can produce 3 star food or can remotely dream of being able.
Striving for the best would be a requirement in order to produce psychoactive plants to their best, what would be the point of eating food if it didn't give you sustenance?
More smoke blowing going on
The Yorkshireman
Well-Known Member
Ah bollocks to it.
This username thing is starting to fucking do my head in, lol.
This username thing is starting to fucking do my head in, lol.
tip top toker
Well-Known Member
Michelin star was more just to highlight what i mean by better food (some people think cooking roast beef deserves a round of applause)
And from my experience, i think i can refer to myself as a chef by trade. I've always had to go in and end up being the chief. In fact every job i've had i've ended up being the chief. Lazy fuckers. The guy i was trained with did not have his own michelin star, but he ran a michelin star kitchen for 14 years (head chef was lazy pos, got his star then fucked off to leave his staff to maintain it for however many years) and taught me his menu's. So no, strictly speaking, not michelin star in your definition, but i learnt quick and made numerous adjustments which he later incorporated into the cooking and tehniques. It is indeed being big headed, but when i want to, i am a fucking fantastic cook/chef whatever you want to call it. The issue is i'm also a lazy do nothing stoner and, well, there is a pizza in the fridge with my name on it
Would be great to meet your old man one day.
With regard to striving to be the best, my point on that is 1, everyone has compromises, i.e is it worth putting you spare time into checking your plants over and over, to get for you, what is the best you can, or is it better to have more free time but still get a great end result. bertie was claiming there is no point. There is. The other point i was trying to make is that not everyone needs the latest greatest equiptment to grow the best. Jut because A needs meters and specific readings, does not mean B needs the same tools. Going abck to cooking, while some chefs might need sperification kits and computer controlled water heaters etc, other chefs can produce food of an equal quality using nothing but old cast iron skillets and such. Growing the best cannabis is not dependent on technology.
zeddd
Well-Known Member
oh its damn funny in here tonite an im not even drinkin, yeah the exo is soooo nice and cheesy baked bread fruity spicy weed, its a nine weeker for me ......the livers wont be dr for a few days but yeah it smelled lovely when I was plucking it ....gonna trim the sugar leafs later for a slower dry....got some samples comin toyr way be ready next week....
tip top toker
Well-Known Member
A friend tried to get the ferry to france thinking his DL would suffice. He was back in work the next day.
tip top toker
Well-Known Member
I'm so confused. So who were you tonight then? Only reason i know turbinator is ICE is as a result of the fucked up grammar and spelling.
The Yorkshireman
Well-Known Member
He's slightly eccentric but a good guy, we were watching some speed pig butchery on Youtube the other day and he told me he once watched my uncle Glenn process a whole pig with just a piece of string one time back in the day for a bet (most of his side of the family have been in catering at some point)
He's forever calling out Cabonara for having cream in it, you should see his face boil lol.
He teaches me about food and I teach him about booze and drugs, it's a good deal.
tip top toker
Well-Known Member
Alas where i was a butcher and fishmonger, we were prepping all the michelin star restaurant guys food, so had to be perfect, no messinng around, but butchering a pig with string? As in cheese wire or something? And i know all about excentrics, saying that, i think my dad is too eccentric, to the point where he finds racism rather amusing. Namely against indians and Japs
It's interesting how kids and parents teach each other this and that. My dad teaches me law, due to how often i'm at odds with my employer, and in return, i lecture him on gadgets and gizmos. Fuck, he has more tablets phones and computers than i do now! Then he get's to John Lewis, breaks out his legal knowledge, and get's even more free tablets! I need to learn how he does it. Kid you not, he'll walk into JL, ask about a £1000 ultrabook, and walk out with it for £400. Wizardry! I've seen the receipts, so he's not lying, but i don't know how in hell he pulls it off. He then got a free samsung tablet and smartphone with said ultrabook. The fuck!I've had carbonara twice in my life, so have no idea about cooking it, guessing milk not cream or something, but i've never understood any chef who uses cream as the base for a pasta sauce. Are you trying to make the customer feel sick intentionally?
The Yorkshireman
Well-Known Member
Blue nylon industrial parcel twine.
Long enough so you can wrap one end round each hand tightly and have plenty of length to work with, with a mixture of sawing, wrapping and yanking techniques it can be done apparently. I've not seen it but Dad say's it's fucking awesome if you appreciate that kind of thing, lol.
You'll understand.
Egg whites............getting the creamy consistency is not easy apparently so cream worked it's way in for the ignorant palette and to make it easier for lazy fucks.
Cream in Cabonara is about as authentic as cream in a Korma.
The Yorkshireman
Well-Known Member
Yet our lass goes all over with her ID card, they should stand DL's ffs.
tip top toker
Well-Known Member
Egg whites you say, hmm. Will have to google it. I've only cooked two curries, not a huge fan of it, but i had read many recipe books. My gf has lent me one of trinidads most famous cookbooks, which i got my recipe from, and it is rather eye opening the difference in ingredients and techniques between genuine curry and what you see from the more well known chefs.
Twine though, my hat off to that. I spent a lot more time as a fish monger than a butcher, but learnt enough, and well, fuck, again, hat off to that. What kind of time was involed? With me it was all about efficiency. Used to have to bone out 150kg of duck legs every week or so to turn into mince for the fat duck, just so they could turn it into sauce. Wasn't given the option of experimenting. In a way, i hate that my parents moved house 5 years ago, we used to have a propper cold pantry, centuary old meat hooks in the ceiling etc. Nothing like doing it yourself. Fucking pisses me off that at work we're currently buying in filleted fish. do it yoruself, do it properly. If they can't fillet their fish without leaving spinal fragments and pin bone fragments in the fish, don't bloody offer it as an option. Whola animals ftw!
The Yorkshireman
Well-Known Member
I'll ring him about the Cabonara, 2 mins.
Fuck knows how long it took him for the pig, it'd be damn awkward I reckon.
And yeah, my personal bane is fucking frozen chips. Absolutely no excuse for not having fresh, none.
The Yorkshireman
Well-Known Member
Easy Leepy, not being ignorant.
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