Live Stoner Chat Live Stoner Chat - Oct-Dec '21

[Mossy]

What his wife didn't tell him is, that he has been talking to a can of Iron Brew for 15 minutes

I could just drink a can of ice cold Bru......

Irn Bru and Pernod....match made in Heaven.....

 

[Bruce Campbell]

Songs That Would Totally Kick Ass Between The Fight Of Godzilla and Kong(and other scenes).

15. Can't Live Without You

 

[Bruce Campbell]

Songs That Would Totally Kick Ass Between The Fight Of Godzilla and Kong(and other scenes).

16. Balls To The Wall

 

[Weedkiller]

I ain't monster mashing but I am jamming. Before stay hungry these guys held NY civic centers jumping. @420Forever this was before the 2nd British invasion. Excellent live band destroyer on godzilla?. :smoking:

 

[Dr Fluff]

I could just drink a can of ice cold Bru......View attachment 1377749

Irn Bru and Pernod....match made in Heaven.....

Aye.. it's made from girders mon!
Best get hubby on the net and order your Christmas sweeties!

IRN BRU Fudge

IRN BRU Humbugs

IRN BRU Fizzy Bottles

Flaming IRN BRU Trifle

Iron Brew chocolate with popping candy

Iron Brew Slush mix

Iron Brew Millions

Iron Brew Jelly Babies

Iron Brew Bon Bons

There is probably more confections in the Iron Brew/IRN BRU line of sweets but I have to stop somewhere!

 

[Dr Fluff]

I ain't monster mashing but I am jamming. Before stay hungry these guys held NY civic centers jumping. @420Forever this was before the 2nd British invasion. Excellent live band destroyer on godzilla?. :smoking:

 

[Mara Cachafa]

Thanks @420Forever and @Mossy for the shroom rep. Google confirmed @Orion's identification as a "shaggy mane." It's edible, but not sold in stores because it turns to inky goo a few hours after harvest.

 

[Dr Fluff]

1981 Paul Di'Anno was frontlining The Irons , whilst Brucie was fronting Samson

 

[Weedkiller]

1981 Paul Di'Anno was frontlining The Irons , whilst Brucie was fronting Samson

Now we talking!

 

[Dr Fluff]

Thanks @420Forever and @Mossy for the shroom rep. Google confirmed @Orion's identification as a "shaggy mane." It's edible, but not sold in stores because it turns to inky goo a few hours after harvest.

Lions Mane is also a medicinal mushroom and can be dried or bought dried!
Apparently it make a a good substitution for chicken fingers when cut into fingers breaded and deep fried.
The tubular nature of this mushroom is what gives it, it's chicken like structure.

Ingredients
Makes 2 servings

• 6-8 fresh or dried lion’s mane mushroom
• 2 cup (480 ml) water (omit if using fresh lion’s mane)
• 2 tsp (10 g) kosher salt (omit if using fresh lion’s mane)
• 5 tbsp (40 g) cornstarch
• 1/2 cup (60 g) all-purpose flour
• 1/2 tsp (2 g) baking powder
• 1/2 tsp (2 g) salt
• 1/4 tsp white pepper
• 1/4 tsp garlic powder
• 1/2 cup plus 2 tablespoons (150 ml) water
• 2 cup vegetable oil, or any other neutral oil, for frying
• Ketchup or sweet chile sauce, to serve

1. Ignore this step if using fresh lion’s mane mushrooms. Place the water and kosher salt in a bowl, and stir until the salt completely dissolves. Submerge the dried lion’s mane into the brine, and leave it for at least 2 hours for it to fully hydrate. You can also let it soak overnight in the refrigerator. The next day, take the lion’s mane out of the brine and squeeze it firmly to remove the excess water.
2. Cut the lion’s mane into nugget-size pieces (around 3 inches long and 1/2 inch thick). Place the pieces in a bowl together with 1 tablespoon of the cornstarch. Toss to coat the lion’s mane evenly.
3. To make the batter, pour the remaining cornstarch into a bowl, then add in the all-purpose flour, baking powder, salt, white pepper, and garlic powder. Give it a quick whisk to combine, then pour in the water, and continue whisking until the batter is smooth with no lumps. The batter should be thick and coat the back of a spoon.
4. Heat the oil in a heavy-bottomed pot or wok to 350°F (180°C). Depending on the size of your pot, you might need to deep-fry the lion’s mane in 2–3 batches. When the oil is up to temperature, dunk a batch of lion’s mane into the batter to coat completely, then deep-fry in the oil for 3–5 minutes, or until they reach that tinge of nugget goldenness. Make sure to flip them halfway through so they get evenly browned. When they’re done, remove them from the oil to a wire rack to allow any excess oil to drip off. Repeat for the rest of the lion’s mane.
5. Serve the nuggets immediately with a side dip of ketchup or sweet chile sauce, or with your favorite nugget condiment.