Live Stoner Chat Live Stoner Chat - Jan-Mar '25

[Mossy]

I wanna dog that looks like that........

 

[VitaMan]

View attachment 1727177


I wanna dog that looks like that........

You can't name him SPOT.



You could but he'd have an identity crisis...

 

[PinkyNotTheBrain]

 

[PinkyNotTheBrain]

 

[WildBill]

The Hemp Car!!!

​

No silly!
THIS!!!!





See you later!







I gotta go grow a fender!




Mmmmmmmmm.............. Menagerie hash!

 

[WildBill]

View attachment 1727177


I wanna dog that looks like that........

I wonder what strain of cannabis they're smoking?


I don't know if I could smoke it if I grew it!

 

[Mañ'O'Green]

Good Morfnoevight All! EO'n'Dabs.

Because we are gluten free I make all my own stocks and gravy coz most ready made have flour in.

If I need to thicken anything I use cornflour...... ....tastes as good......

I am using potato starch most of the time now instead of the cornstarch, it has a more grainy finish than the corn starch which is silky smooth. The biggest problem with them both is that the thickening power fades the longer you cook it, opposite of wheat. Timing with your sauces and gravies is more important.

Wait until you see what I made for dinner!

Spoiler: On the menu:

GF no beef meat pie. Two was too much but I ate them anyway. So good so simple Onion, bullion (no beef base), olive oil, ground turkey, cabbage, salt and lots of fresh ground black pepper ATK GF pie crust. Million $ Velveeta and an egg wash.

We made two batches of pie crust this morning to fill and put 6-8 of these in the freezer.

 

[Jpkindbud]

You can't name him SPOT.



You could but he'd have an identity crisis...

How about stripe? Like the gremlin from the 80’s…

 

[Mara Cachafa]

Good Morfnoevight All! EO'n'Dabs.


I am using potato starch most of the time now instead of the cornstarch, it has a more grainy finish than the corn starch which is silky smooth. The biggest problem with them both is that the thickening power fades the longer you cook it, opposite of wheat. Timing with your sauces and gravies is more important.

Wait until you see what I made for dinner!

Spoiler: On the menu:

GF no beef meat pie. Two was too much but I ate them anyway. So good so simple Onion, bullion (no beef base), olive oil, ground turkey, cabbage, salt and lots of fresh ground black pepper ATK GF pie crust. Million $ Velveeta and an egg wash.

View attachment 1727182View attachment 1727183View attachment 1727184View attachment 1727185View attachment 1727186

We made two batches of pie crust this morning to fill and put 6-8 of these in the freezer.

I've experimented with xanthan gum and guar gum that thicken without cooking. And lately my favorite hot drinks are champurrado and atole, thickened with Mexican corn masa flour. In not sure how any of them behave with extended boiling. I only boil the atole for 5 or 10 minutes.

 

[Mañ'O'Green]

I've experimented with xanthan gum and guar gum that thicken without cooking. And lately my favorite hot drinks are champurrado and atole, thickened with Mexican corn masa flour. In not sure how any of them behave with extended boiling. I only boil the atole for 5 or 10 minutes.

I use xanthan gum in baking but find the texture in gravies gross.............