Humboldt Seed Organization Autotron does HSO UK Cheese - Hydro, COB

[Autotron]

Jarred up the bottom half of the plant tonight after letting it dry for five days. I got four jars stuffed up real good. Will be back on Halloween with a review and total weight.

 

[Olde School Player]

Yeaaaahhhhh BUDDY !!!! Congrats on the kid due in January.

I quit growing for a lot of years when mine came along, was worth the sacrifice. But if the urge arises, you'll have several years before they get nosy enough to discover the grow room.
Will be watching for the salmon & bud pic's.

 

[Olde School Player]

Salmon... Cheese Bud... PORN Please

Hot–off–the–grille Salmon Fillets from Olde School’s Kitchen
Prep Time: 20 min
Marinade time: 2 – 3 hours
Cook Time: 16 - 18 min
Serves 4

With a little advance prep time for the marinade, this recipe comes together quickly and can be ready to serve in 20 – 30 minutes. And even those who aren’t particularly fond of fish dishes will be begging for more.
This recipe can easily be halved for 1# of fillets if serving only two

INGREDIENTS
2# fresh salmon fillets
1 cup cherry tomatoes, quartered
½ medium sized red onion
Heavy duty aluminum foil
MARINADE:
4 tbsp light brown sugar (¼ cup)
4 tbsp light (low sodium) soy sauce
4 tbsp olive oil
2 tbsp water
2 tbsp + 1 tsp lemon juice
½ + ¼ tsp kosher salt
½ + ¼ tsp coarse grind black pepper
2 large cloves garlic

INSTRUCTIONS​

1: Mix all marinade ingredients in mixing bowl using 2 tbsp of lemon juice and ½ tsp. ea. kosher salt and coarse grind black pepper. Garlic may be finely minced, but I prefer using a garlic press to insure flavor permeates the marinade. Whisk thoroughly until well blended.
2: Place fillets in 1 gallon zip-loc bag, skin sides touching. Pour marinade over fillets & allow air to escape as you seal bag. Refrigerate on plate for two to three hours, turning at least once.
3: Using heavy duty foil, fold up sides and ends to form a “boat” to hold the fillets while cooking. Make one for each 1# fillet.
4: Half the red onion cross-wise. Cut very thin slices from the center, using approx. half the onion. Half or quarter each slice so sections separate. Quarter the cherry tomatoes, placing in small bowl with onions. Sprinkle with 1tsp lemon juice and 1/4tsp. ea. salt and pepper. Toss, cover and set aside until ready to cook.
5: Preheat grill on low. Lay foil boats on cutting board. Place salmon (skin down) in boat, add onion- tomato mix on top of fillets. Pour ½ to 2/3 of marinade mix over fillets, thoroughly soaking the top of each fillet with enough run-off to cover most of the bottom of the boat.
6: Slide boats off cutting board onto grille surface, close lid and grille for 16-18 minutes. Serve immediately.

 

[HSO-Mark]

Salmon... Cheese Bud... PORN Please

Hot–off–the–grille Salmon Fillets from Olde School’s Kitchen
Prep Time: 20 min
Marinade time: 2 – 3 hours
Cook Time: 16 - 18 min
Serves 4

With a little advance prep time for the marinade, this recipe comes together quickly and can be ready to serve in 20 – 30 minutes. And even those who aren’t particularly fond of fish dishes will be begging for more.
This recipe can easily be halved for 1# of fillets if serving only two

INGREDIENTS
2# fresh salmon fillets
1 cup cherry tomatoes, quartered
½ medium sized red onion
Heavy duty aluminum foil
MARINADE:
4 tbsp light brown sugar (¼ cup)
4 tbsp light (low sodium) soy sauce
4 tbsp olive oil
2 tbsp water
2 tbsp + 1 tsp lemon juice
½ + ¼ tsp kosher salt
½ + ¼ tsp coarse grind black pepper
2 large cloves garlic

INSTRUCTIONS​

1: Mix all marinade ingredients in mixing bowl using 2 tbsp of lemon juice and ½ tsp. ea. kosher salt and coarse grind black pepper. Garlic may be finely minced, but I prefer using a garlic press to insure flavor permeates the marinade. Whisk thoroughly until well blended.
2: Place fillets in 1 gallon zip-loc bag, skin sides touching. Pour marinade over fillets & allow air to escape as you seal bag. Refrigerate on plate for two to three hours, turning at least once.
3: Using heavy duty foil, fold up sides and ends to form a “boat” to hold the fillets while cooking. Make one for each 1# fillet.
4: Half the red onion cross-wise. Cut very thin slices from the center, using approx. half the onion. Half or quarter each slice so sections separate. Quarter the cherry tomatoes, placing in small bowl with onions. Sprinkle with 1tsp lemon juice and 1/4tsp. ea. salt and pepper. Toss, cover and set aside until ready to cook.
5: Preheat grill on low. Lay foil boats on cutting board. Place salmon (skin down) in boat, add onion- tomato mix on top of fillets. Pour ½ to 2/3 of marinade mix over fillets, thoroughly soaking the top of each fillet with enough run-off to cover most of the bottom of the boat.
6: Slide boats off cutting board onto grille surface, close lid and grille for 16-18 minutes. Serve immediately.

I know I'm technically here for the plant's but that meal looked delicious

Now back to the plant. Nice job on the trimmimg up and I must say she look a lot healthier since my last visit . A big thank you to @912GreenSkell

Thank you for sharing your wisdom my friend

Kind regards

Mark..

 

[Autotron]

Here's some final photos(including recent salmon catch) for everyone while I work on the smoke report.

Final weight came in at 143 grams(5 ounces) of good quality bud and 43 grams(1.5 ounces) of larfy popcorn bud.

You can see the buds are way frosty(and sticky, take my word on it), but not very dense. Each quart-sized Mason jar averages about 23 grams of bud. It tastes great and vapes up real nice. I'll be back soon with a detailed report. It's definitely getting better and developing as the cure continues. Some very strong and stinky old school flavors here, though not quite as cheesey(not even sure what that means really) as I imagined. Could have been better in some ways, but no major complaints and I can recommend it as a decent plant to grow.

Some seriously dank stuff. It's been about two weeks curing for the top half of the plant and one week curing so far for the bottom half.

 

[Autotron]

@Olde School Player check it out

 

[Olde School Player]

@Autotron MAN, that's some frosty bud!!!
I've had strains whose buds never really developed as dense as I would have hoped, but honestly, it has never seemed to affect smoke quality. I could even make the argument that more volume in the plant material would make the weed last longer / go further. As long as it's sticky / frosty I'm happy. And from the looks of those jars I'd say you're happy too!!!!! Congrats on a tough job well done, she made you work for it!
Cheese??? I'm not exactly sure what that means either. I've had several blue strains but never smoked any of the cheese strains. All I've heard is an unpleasant stink, almost like vomit in the frat house bathroom the morning after. So if you ask me, I'm just as happy without the cheese terpens

Keep us posted on the smoke report & how the bun in the oven is coming along too!

Nice looking salmon too. I hope to catch those runs out of the Great Lakes next Spring.

 

[NorthernLights_420]

@Autotron MAN, that's some frosty bud!!!
I've had strains whose buds never really developed as dense as I would have hoped, but honestly, it has never seemed to affect smoke quality. I could even make the argument that more volume in the plant material would make the weed last longer / go further. As long as it's sticky / frosty I'm happy. And from the looks of those jars I'd say you're happy too!!!!! Congrats on a tough job well done, she made you work for it!
Cheese??? I'm not exactly sure what that means either. I've had several blue strains but never smoked any of the cheese strains. All I've heard is an unpleasant stink, almost like vomit in the frat house bathroom the morning after. So if you ask me, I'm just as happy without the cheese terpens

Keep us posted on the smoke report & how the bun in the oven is coming along too!

Nice looking salmon too. I hope to catch those runs out of the Great Lakes next Spring.

Oh man. Your missing out then. Blue Cheese is the bomb. I haven't had any cheese strains I didn't like either, there good strains. Everyone is different though. I don't like lemon flavored weed and I haven't found any purple weed that really did it for me either. Purple flowers or lemon flavored are my 2 dislikes.

 

[NorthernLights_420]

Yeaaaahhhhh BUDDY !!!! Congrats on the kid due in January.

I quit growing for a lot of years when mine came along, was worth the sacrifice. But if the urge arises, you'll have several years before they get nosy enough to discover the grow room.
Will be watching for the salmon & bud pic's.

I have 7 kids. Still grow my own.

 

[NorthernLights_420]

@Autotron MAN, that's some frosty bud!!!
I've had strains whose buds never really developed as dense as I would have hoped, but honestly, it has never seemed to affect smoke quality. I could even make the argument that more volume in the plant material would make the weed last longer / go further. As long as it's sticky / frosty I'm happy. And from the looks of those jars I'd say you're happy too!!!!! Congrats on a tough job well done, she made you work for it!
Cheese??? I'm not exactly sure what that means either. I've had several blue strains but never smoked any of the cheese strains. All I've heard is an unpleasant stink, almost like vomit in the frat house bathroom the morning after. So if you ask me, I'm just as happy without the cheese terpens

Keep us posted on the smoke report & how the bun in the oven is coming along too!

Nice looking salmon too. I hope to catch those runs out of the Great Lakes next Spring.

I live in Michigan in the Upper Peninsula. On Lake Superior. I've swam in lake Michigan and lake Erie also throughout travels and living in lower Michigan also. Great Lakes are awesome. Superior is cold but so nice when it's hot out. Sometimes the water is so cold its unswimmable but when it is swimmable it's so nice and clean and you can see the bottom of the beach unlike most lakes or the ocean. I've lived in Florida and south Carolina too and totally different world down there than up here. But I was born and raised up here in Houghton county and lived here the majority of my life. I love it up here. Home sweet home. Could never leave this place. Hunting, fishing, and loving every day I hate the snow though. Sick of shoveling already and winter just started. Haha. Here's how much snow we got in 1 night this past week.