Live Stoner Chat Live Stoner Chat - Jul-Sep '25

[420Forever]

page #666 Up The Ironz! ppp

 

[Frankthetank]

page #666 Up The Ironz! ppp

 

[Cobstopper]

First batch of salsa done.

 

[Drownomatic]

 

[Cobstopper]

Apples in production.

 

[Frankthetank]

Bad day to be a cow in that neighborhood

 

[420Forever]

Apples in production.
View attachment 1757283

i'm sorry, but thoze are def not apple treez i mean, i've been wrong before, but i'm pretty sure i'm right this time jus sayin.... ppp

 

[JP1]

 

[Mañ'O'Green]

View attachment 1757270

Oh man I wish I was at the coast having steamed crabs and clams with butter.

This is crazy!

Outside across the street what an amazing dog!

First batch of salsa done.
View attachment 1757281

Your salsa looks very good, you pressure canned it right? I was looking at new Electric Water Bath canners but it turns out they are not big enough to do 10 pints at a time and they cannot hold a precise enough temperature to use the pasteurization method. I have two pressure canners and one of them is tall enough to double stack quarts for 14 at a time. I used to do a lot of canning, now I mostly do pickles. The water bath will only do 7 quarts. or 10 pints. I am thinking I could use my sous vide to do the pasteurization if I could find the right container.

That is the most meat I have ever seen being cooked at one time in one place - is it real or AI? I once cooked 300 New York steaks for a wedding at a country club over a long pit. My belly had a second degree burn from the heat, It was almost cherry red and I had no hair left on my arms

 

[Frankthetank]

Oh man I wish I was at the coast having steamed crabs and clams with butter.

Outside across the street what an amazing dog!

Your salsa looks very good, you pressure canned it right? I was looking at new Electric Water Bath canners but it turns out they are not big enough to do 10 pints at a time and they cannot hold a precise enough temperature to use the pasteurization method. I have two pressure canners and one of them is tall enough to double stack quarts for 14 at a time. I used to do a lot of canning, now I mostly do pickles. The water bath will only do 7 quarts. or 10 pints. I am thinking I could use my sous vide to do the pasteurization if I could find the right container.


That is the most meat I have ever seen being cooked at one time in one place - is it real or AI? I once cooked 300 New York steaks for a wedding at a country club over a long pit. My belly had a second degree burn from the heat, It was almost cherry red and I had no hair left on my arms

I once cooked so many sausages over this huge charcoal grill, my hands were swollen double their size, and super red…. Several hours manning that grill, and not a glove in sight