Sweet Seeds Come one Come all its THE LAB VS SWAMP in a Grow Off SWEET SEED STYLE

Which is the Best Sweet Seeds Red Poison Grown in a 44oz. Cup (70Days)

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    Votes: 13 43.3%
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  • Total voters
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  • Poll closed .
I used to make that haven't in awhile. I keep a few specialties from different nationalities. And all kinds of homemade pizza thin, pan, stuffed, in the oven and on the grill, red sauce, white sauce, no sauce. Love to use a smoked brisket or pork shoulder and make different things with leftovers.

:peace:
 
Yeah bro gotta utilize everything nowawdays
You guys ever try True French Force Meats
Balantines Galantine Terrines
Tourchons
Ie Bologna
 
Durable too i see
how Sweet !!!!!!!!

Hop digity:Foxy:
 
Well since.i have 3 to.judge
imop
Black Cream
Sick.as.Vigour
Tommy jay when i.canpost.porn
Man


Sorr y im.high and periods are evrywhere my fonegoingcrazy again
 
Hey gang! :tiphat: I'm back on the thread catch-up hamster wheel again...LOL! It's been a Dad intensive few days.... :coffee break: Swampy, that reduction sounds rich and intense! Wow, by half, you say? I would like to get recipe details from you about this, if you're willing! :drool: I noticed something over the last few years, that Burgundy wine is kinda hard to find... is just me, or is this varietal getting nudged aside by other Reds?.... So, the ricer is key to that texture, right? Potatoes any way I can get'm, mon amie!! But a nice Au Gratin is hard to beat!...just depends on the meal, I guess.... when they gravy gooood, mash is mandatory! I know I'll regret it, ... but how did that wonderful meal turn out? LOL! French cuisine is pretty much at the hub of Western cooking, I gather... ***
Im Neanderthal as they say from the genocode
I can hear them beating there rocks and i garden
<---LOL!! Brudda, I hope it's not them you hearin',...the Neaderthals were strictly spear it-beat it-skin it-and wedge it down still twitching types, maybe scorch it over some fire just to chase the bugs off...

I used to make that haven't in awhile. I keep a few specialties from different nationalities. And all kinds of homemade pizza thin, pan, stuffed, in the oven and on the grill, red sauce, white sauce, no sauce. Love to use a smoked brisket or pork shoulder and make different things with leftovers.
<--Mr.'Turds Cookhouse?...I'd like to place an order please,... :D: It may sound a bit odd, but a great left-over smoked meat dish is tossing some shreds into fried rice! Dial back the Asian spicing some, add some summer veggies, like fresh corn, radishes or jicama, whatever's layin' around!
Bromeo, that's the one that got mauled by the kitty? Impressive save, mate! I thought it was mowed down to the nubs.... :clap:
Swampy! Feelin that CCD upside da head again, huh? LMAO!! I'm glad she's treating you so very well,...:smoke:
Well, I'm for a little pre-trimming for a bit here, before I go Chop-Eyes on the CM and a GhD/C99 tomorrow morn',..... back on the wheel later to see y'all! :head:
 
LOL lucky smoking helps keep you trim or id have all types of food in my keyboard LOL ..weed and food go hand and hand..someone should market that lol...Looking good romeo ..bounce back from the cat nibble..It seems like if they get stressed young they get super frosty! :X's Evil Laugh x::stylez rasta smoke:
 
Yeah bro.its kinda weird my heritage is Pyrenees Mtns of France so thats around there domainsif im not to.mistaken World changed some but not alot

Yeah bro when cooking with wine whetherpoaching pears i like to reduce the Wine by half. Then use it
Or u can even Sous Vie it as well

"Sous Vie"
I hope thats correctly spelled but google Thomas Kellar
"The French Laundry "
San Fran andbuy his book " Under Pressure"
U will commence to getiing panties from every lady you cook.for







Ready for Porn ?????
 
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