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Behndy wrote:i don't like people with "talent" and "skills" that don't feel the need to cover their inadequacies under good time happy sounds.
jwar wrote:I'd tell both you guys to eat a dick, but it's against the vibe of the thread. Dicks are meat right? haha
Invisible Man wrote:All roads lead to butt stuff.
Behndy wrote:i don't like people with "talent" and "skills" that don't feel the need to cover their inadequacies under good time happy sounds.
friendship wrote:Friends who know stuff about preserving/fermentation:
I sliced up some fresh plums and covered them to the top with sugar, put a lid on, and then left them at room temperature for about 3 days. Then I filled the rest of the jar with gin and stuck it in the pantry. Was it a mistake to let them "cure" at room temp, exposed to natural light, for that period of time? They were totally covered with the syrup, but there was a little gas that escaped when I opened it to put the gin in, which I didn't think anything of at the time, but now I worried about death by botulism. Okay not botulism because that's canning but you know what I'm saying. Am I going to die if I eat and drink this?
neonblack wrote:They say tone is in the hooks
D.o.S. wrote:I'm pretty sure moderation leads to Mustang Sally.
coldbrightsunlight wrote:Yes I am a soppy pop person at heart I think with noises round the edge
…...........................…psychic vampire. wrote:The important take away from this thread: Taoism and Ring Modulators go together?
popvulture wrote:friendship wrote:Friends who know stuff about preserving/fermentation:
I sliced up some fresh plums and covered them to the top with sugar, put a lid on, and then left them at room temperature for about 3 days. Then I filled the rest of the jar with gin and stuck it in the pantry. Was it a mistake to let them "cure" at room temp, exposed to natural light, for that period of time? They were totally covered with the syrup, but there was a little gas that escaped when I opened it to put the gin in, which I didn't think anything of at the time, but now I worried about death by botulism. Okay not botulism because that's canning but you know what I'm saying. Am I going to die if I eat and drink this?
Maybe some help here:
http://www.nwedible.com/infuse-your-booze-a-complete-guide-to-diy-flavored-liquors/
I've never infused any booze, but I've done a pretty good bit of fermentation, kombucha and sauerkraut being the most frequent. Can't say for sure, but I'm doubtful that there's gonna be some kind of lethal, unseen killer in your plums. Usually if there's something wrong, it's going to smell really awful or you're going to see some gnarly shit forming on top.
neonblack wrote:They say tone is in the hooks
D.o.S. wrote:I'm pretty sure moderation leads to Mustang Sally.
coldbrightsunlight wrote:Yes I am a soppy pop person at heart I think with noises round the edge
snipelfritz wrote:I made ramen with green pepper and carrot and shrimpies. Make it extra spicy and eat the shrimpies with sriracha.
That's my 7pm breakfast.
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