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    #16
    oh man,that sounds good!

    both the custard and the lemon wookie
    i wish they had this culvers place here in ca, i like their variety and would have to try everything at least once
    in the inland empire, there was this place called yellow basket that had an extensive menu like culvers
    they had los of your typical fast food stuff, like burgers /chicken stuff, but also served bomb deli type sandwiches and had one of the ebst breakfast burittos

    yeah makeing noodles from straight water would be kind of bland and might not give you the right texture
    maybe try chicken broth and some oil, but like you said, you will have to work out the ratios

    that pork thing sounds like this beef "roll" i get at one of the german butcher/ resturants by where i work
    its flat beef steak with pickles, onions, and maybe olives(??) rolled up in it
    i made one at home one day and it came out super good

    so are you still covered in snow?
    we have been having monsunal type rains here in so cal for the past week
    its been crazy how hard its been coming down but now that im at home im really digging it!
    great excuse to stay inside and light up

    hope your weekend is off to a great start!

    Comment


      #17
      Oh those meat rolls sound good, big improvement on a london broil, I will have to try something like that. our kids just butchered a hog so sausage is in. He was acorn fed so should be some good meals coming up. I love pork way more than it likes me so slipping some flavor in a nice lean piece of beef sounds great to me and my gut.
      Pop I feel for you and all the rain we have had 8 days of rain or at the least a drizzle. Im not calling for the deep freeze again but Sun would be nice. I think my Joke Synapse is starting to mould and get fuzzy.
      We put a new batch of headband in the flower room along with some Bangi Haze. its ten weeks out from the full moon so we may harvest on a big moon for once. I never did get the bangi to thrive so I moved it along still got some more beans for summer if we just love it and two of the three clones made it. made room for my new 818 phenos. I plan to veg them 6 weeks in the 3 gal pots they just moved into, then give them two weeks in 7 gal pots before going 12 12.
      I gave them all a little calcium nitrate and sugar water spray to get a little boost. Flowering room will get some seaweed spray next week. I still cant grok the desert diesel its gone cra-cra. grew so big so fast i had to move it to flower 5 weeks ago, the 818 and bangi not ready to go there yet. I hope we like it. amherst dieselXafgan diesel,

      Fiddy if you ever go foliar you'll never go back,
      sorry bout the Packers they had a good run to get that far.

      puffin and passin
      Rodehazrd
      Kindness is Not Canceled

      Comment


        #18
        Originally posted by pop_rocks View Post
        oh man,that sounds good!

        both the custard and the lemon wookie
        i wish they had this culvers place here in ca, i like their variety and would have to try everything at least once
        in the inland empire, there was this place called yellow basket that had an extensive menu like culvers
        they had los of your typical fast food stuff, like burgers /chicken stuff, but also served bomb deli type sandwiches and had one of the ebst breakfast burittos

        yeah makeing noodles from straight water would be kind of bland and might not give you the right texture
        maybe try chicken broth and some oil, but like you said, you will have to work out the ratios

        that pork thing sounds like this beef "roll" i get at one of the german butcher/ resturants by where i work
        its flat beef steak with pickles, onions, and maybe olives(??) rolled up in it
        i made one at home one day and it came out super good

        so are you still covered in snow?
        we have been having monsunal type rains here in so cal for the past week
        its been crazy how hard its been coming down but now that im at home im really digging it!
        great excuse to stay inside and light up

        hope your weekend is off to a great start!
        Good afternoon pop_rocks.
        There are 25 culvers in Arizona but none in California yet but I doubt you will have to wait very long. They started here in Wisconsin and have been slowly working their was across country. The yellow basket sounds good. Not often you can get good hot sandwiches and cold ones at the same place. I had to look up inland empire as I'd never herd that before.

        I've had beef roles like the one you describe before but haven't seen them in a long time. Gives me an idea for something I'd like to do with green olives and beef sometime. I've been too lazy to do a lot of cooking this weekend but did get to the Mexican grocery store and got a bunch of skirt steak for tacos yesterday. Kept it simple with steak onion avocado and sour cream. Also got some pork going to try tonight.

        We are having strange weather this year for sure. We had record cold in late November and early December. We had a couple feet of snow but it all melted as we have had above avrage temps for a couple weeks now. This is the time of year we usually get cold spells where it stays below 0 for days but it's in the 40's and lots of rain. It's been nice enough to get some motorcycling done so I'm good with it. Also it's kept my humidity in good shape at 40-45% for the last couple weeks. Sounds like some serious rain you are having. I remember driving from Oakland to Tahoe one in some of the hardest rain I'd ever experienced and so much wind that it was blowing my truck and I was hydroplaning all over the place. Like you say it's nice to stay home and take it easy and have a nice smoke from time to time.

        I hope you had a good weekend. Looks like we won't be watching the packers in the Super Bowl but they ended up having a much better season that it looked like they were going to. Atlanta was in a whole other class Sunday and they look to be on a role. With football almost over it's time to start looking forward to spring and I can't wait.
        Fiddynut's indoor jungle https://www.icmag.com/ic/showthread....58#post7781958
        Fiddynut tries some autos https://www.icmag.com/ic/showthread.php?t=336087
        Completed grow Larry OG https://www.icmag.com/ic/showthread.php?t=333512
        Completed grow Blackwater https://www.icmag.com/ic/showthread.php?t=330253

        Comment


          #19
          Originally posted by Rodehazrd View Post
          Oh those meat rolls sound good, big improvement on a london broil, I will have to try something like that. our kids just butchered a hog so sausage is in. He was acorn fed so should be some good meals coming up. I love pork way more than it likes me so slipping some flavor in a nice lean piece of beef sounds great to me and my gut.
          Pop I feel for you and all the rain we have had 8 days of rain or at the least a drizzle. Im not calling for the deep freeze again but Sun would be nice. I think my Joke Synapse is starting to mould and get fuzzy.
          We put a new batch of headband in the flower room along with some Bangi Haze. its ten weeks out from the full moon so we may harvest on a big moon for once. I never did get the bangi to thrive so I moved it along still got some more beans for summer if we just love it and two of the three clones made it. made room for my new 818 phenos. I plan to veg them 6 weeks in the 3 gal pots they just moved into, then give them two weeks in 7 gal pots before going 12 12.
          I gave them all a little calcium nitrate and sugar water spray to get a little boost. Flowering room will get some seaweed spray next week. I still cant grok the desert diesel its gone cra-cra. grew so big so fast i had to move it to flower 5 weeks ago, the 818 and bangi not ready to go there yet. I hope we like it. amherst dieselXafgan diesel,

          Fiddy if you ever go foliar you'll never go back,
          sorry bout the Packers they had a good run to get that far.

          puffin and passin
          Rodehazrd
          Good afternoon Rodehazrd.
          The beef roles I think pop_rocks is referring to is called beef rouladen. I haven't seen it in a while and just remembered the name now. Just did a quick google search and looks like there are plenty of recipes out there. Very German dish. Fresh pork must be amazing. I don't know a lot about it but I've herd that the breed of pig makes a big difference in the meat. Some of the heirloom varieties are more marbled with fat and stay juicier when cooked. Some nice sausage made with trimmings sounds great.
          I think we could all use a sunny day or two. Cloudy and lots of rain for over a week here too. I don't mind the mild temps but I was starting to get use to winter and now it feels like early spring.
          Sounds like you have a lot of good going in your garden. Good luck finding some 818 pheno's. With spring on the way I should be able to find the rock powders and more ingredients for gardening once again. Also will be experimenting with foliar feeding soon. I've got 8 lemon wookiee sprouted and they will get a little foliar feed once I find a good product. I'm a big baby about trying new things sometimes but I'm defiantly going to give it a shot.
          Fiddynut's indoor jungle https://www.icmag.com/ic/showthread....58#post7781958
          Fiddynut tries some autos https://www.icmag.com/ic/showthread.php?t=336087
          Completed grow Larry OG https://www.icmag.com/ic/showthread.php?t=333512
          Completed grow Blackwater https://www.icmag.com/ic/showthread.php?t=330253

          Comment


            #20
            Quick update

            I'm happy to report that all 8 LW's are up and standing. They all came up within 12 hours of each other. There were just a couple trying to poke up at the 60 hour mark and all were up by the 72 hour since planted. They just got there first watering today and are so cute.
            Here are a couple pics.


            Things will be kind of slow for a couple more weeks until these baby's get some leaves and start feeding off the light. Temps and humidity are good and I'd like to get these plants into bigger pots within a couple weeks. That's about it for now.
            Thanks for checking out this grow...Fiddy.
            Fiddynut's indoor jungle https://www.icmag.com/ic/showthread....58#post7781958
            Fiddynut tries some autos https://www.icmag.com/ic/showthread.php?t=336087
            Completed grow Larry OG https://www.icmag.com/ic/showthread.php?t=333512
            Completed grow Blackwater https://www.icmag.com/ic/showthread.php?t=330253

            Comment


              #21
              yeah the pig matters but I think feed has a great influence. This one was heirloom called duckfoot no cloven hoof and ran in an oak.forest. this is all new stuff to me as a kid we just fed corn and scraps. The acorn Fed is really big in asia.
              Rodehazrd
              Kindness is Not Canceled

              Comment


                #22
                Good Aftermorning all.

                As an FYI - my pooch is a Brittany and she's great, following you follow HER schedule.

                06:00 - potty
                07:45 - breakfast and potty
                10:00 - play ball outside for 10 minutes and potty
                12:00 - potty and sniff, sniff, sniff ... oh, did I mention time to smell the flowers ....
                15:00 - play ball and, of course potty
                18:45 - dinner, say hello to the pooch next door, and of course, potty
                22:00 - potty

                I made a great pasta sauce yesterday - the benefits of living in Sunnry FL (thank god I missed those Tornado's yesterday - 5 of them were in my immediate area), anyway, heirloom tomatoes that I've had for around 18 generations now (they're called Mr. Stripey - when they're ready they have red, yellow and green zebra stripes - pretty cool), added to garlic, onions and basil that I grew in my backyard with the help of mother nature. Sauteed it all in EVOO and added some 15 year old balsamic - just amazin - though I used store bought pasta.

                A friend of mine harvested a few hogs around Thanksgiving time. Claims to have killed 3 of them with one shot (the sow and 2 piglets as the bullet he used pierced all 3). Not sure if he was full of shit or telling the truth, but it didn't matter - those wild boar ribs with a memphis type dry rub were just out of this fricken world. If it matters, he claims to have shot them in an orange grove in south central florida - had a farmer friend who was having his grove destroyed. I couldn't really taste any citrus flavor to them as we spiced them up real nice, but damn they were amazing.

                Looking forward to more updates from y'all.

                Comment


                  #23
                  Oh - I've decided to goto Lost Wages, err, Las Vegas, for the superbowl this year.

                  Any thoughts on who to bet on ??????????

                  As the national enquirer always says, enquiring minds want to know.

                  Comment


                    #24
                    Originally posted by Rodehazrd View Post
                    yeah the pig matters but I think feed has a great influence. This one was heirloom called duckfoot no cloven hoof and ran in an oak.forest. this is all new stuff to me as a kid we just fed corn and scraps. The acorn Fed is really big in asia.
                    Rodehazrd
                    Good evening Rodehazrd.
                    That makes sense that the feed is an important factor in the finished product. I've herd of duckfoot and it must be a treat. In my search for heirloom pork I've found it hard to come by around here. There are only a few farms that raise it to sell in the state. It's very expensive when compared to supermarket pork but I'm sure it's worth it. I'm thinking it will become more available as more people start demanding it. I try to avoid getting factory farm meat but it isn't easy sometimes.
                    Fiddynut's indoor jungle https://www.icmag.com/ic/showthread....58#post7781958
                    Fiddynut tries some autos https://www.icmag.com/ic/showthread.php?t=336087
                    Completed grow Larry OG https://www.icmag.com/ic/showthread.php?t=333512
                    Completed grow Blackwater https://www.icmag.com/ic/showthread.php?t=330253

                    Comment


                      #25
                      Originally posted by Sunny FL Indica View Post
                      Good Aftermorning all.

                      As an FYI - my pooch is a Brittany and she's great, following you follow HER schedule.

                      06:00 - potty
                      07:45 - breakfast and potty
                      10:00 - play ball outside for 10 minutes and potty
                      12:00 - potty and sniff, sniff, sniff ... oh, did I mention time to smell the flowers ....
                      15:00 - play ball and, of course potty
                      18:45 - dinner, say hello to the pooch next door, and of course, potty
                      22:00 - potty

                      I made a great pasta sauce yesterday - the benefits of living in Sunnry FL (thank god I missed those Tornado's yesterday - 5 of them were in my immediate area), anyway, heirloom tomatoes that I've had for around 18 generations now (they're called Mr. Stripey - when they're ready they have red, yellow and green zebra stripes - pretty cool), added to garlic, onions and basil that I grew in my backyard with the help of mother nature. Sauteed it all in EVOO and added some 15 year old balsamic - just amazin - though I used store bought pasta.

                      A friend of mine harvested a few hogs around Thanksgiving time. Claims to have killed 3 of them with one shot (the sow and 2 piglets as the bullet he used pierced all 3). Not sure if he was full of shit or telling the truth, but it didn't matter - those wild boar ribs with a memphis type dry rub were just out of this fricken world. If it matters, he claims to have shot them in an orange grove in south central florida - had a farmer friend who was having his grove destroyed. I couldn't really taste any citrus flavor to them as we spiced them up real nice, but damn they were amazing.

                      Looking forward to more updates from y'all.
                      Good evening Sunny.
                      Sounds like your pooch has you pretty well trained to that schedule. Sometimes I wonder if our dogs own us more than we own them. Looks like she has a lot of fun sniffing and playing ball.
                      That's great the tornados missed you. Here in the Midwest we are under constant threat for them all summer. Really a helpless feeling when you are watching radar and they are headed your way and nothing you can do about it.
                      I tried to grow some mr stripey last year but failed like I always seem to with tomatoes. That's cool that you have the green thumb and are in a climate where you can grow them this time of year. So cool to make sauce from fresh tomatoes this time of year.
                      That hog hunt sounds like fun. Around here people only hunt deer and sometimes bear. I don't care for deer meat and I've no interest in killing a bear but a wild hog would be a different story. I've always told my friends I'd be down for a cow or pig hunt. Not many wild hogs around here but it sounds like there are plenty if I'd like to travel south.
                      As far as the Super Bowl I'd be tempted to put a buck or two on Atlanta. I don't watch a lot of afc games so I haven't seen the pats but I've watched Atlanta dismantle a couple teams the last couple weeks and they are tough. Don't take my betting advise though since I don't even know the line. Maybe put some of that cash to work at the poker table if you enjoy that.
                      Fiddynut's indoor jungle https://www.icmag.com/ic/showthread....58#post7781958
                      Fiddynut tries some autos https://www.icmag.com/ic/showthread.php?t=336087
                      Completed grow Larry OG https://www.icmag.com/ic/showthread.php?t=333512
                      Completed grow Blackwater https://www.icmag.com/ic/showthread.php?t=330253

                      Comment


                        #26
                        beef rouladen
                        yeah that the stuff!
                        a bunch of different flavors and it looks really nice when you slice through it too, kind of that spiral of meat and goodness!

                        im totally with you as far as simple food being the best
                        fresh honest ingredients will make the best meal

                        next tiem you make your carne asada put fresh oranges in it!
                        when i was a kid, this mexican family lived down the street
                        since they had kids of all ages soon i was best friends wiht their oldest boy and my sister was in tight wiht the girls
                        one thing "nana" would do was throw oranges into the marinate and it was some of the best meat marinade ever!
                        take a fresh orange and juice it, add the juice to the marinade and then throw in the sqwished halfs too ( the peel part)
                        some seasonings, garlic and onion and its on!

                        the fresh pig sounds awsome!
                        i remember growning up and feeding the pigs slop at my grandmas
                        i imagine an acorn fed beast would be off the wall, with its subtle nutty flavor as well as that fatty porky goodness.
                        how are you cooking that sucker?

                        yeah teh rain has been crazy and the damage from the storm has been really bad
                        flooding, trees down and a whole lot of trafic accidents
                        we have all been very lucky and nothing besides some minor flooding at moms house
                        its pouring right now as i type!
                        /goign to pull on the heavy coat and and fire up a fatty on the porch after i post!

                        re:culvers
                        its weird but for some reason there seems to be this line at AZ/NEV for a lot of good places
                        there is this joint called cracker barel that i love because: gravy!
                        good old timey food served in massive portions but i hear they wont step foot in California
                        legal stuff and what have you but it sucks alll the same
                        i hope cilvers makes the jump but it might just be one of those treats i ahev to leave the state for

                        as far as the foliar feedings go, its worth it but i understand your hesitation to try new stuff
                        hopefully being able to clone will help you get over that hump
                        once you ahev multiple copies of the same plant ( genetically speaking) its not near as scary
                        once you ahev it all down and have the room for it, i would totally encourage you to try some experiments using different methods
                        you are very good at taking advice and posting, so im sure we can think of some interesting stuff!

                        @sunnyfl
                        those tomatoes sound awsome!
                        my mom grows a lot of heirloom varieties and some are really neat!
                        not only do they coem in interesting colors/paterns but they taste different too
                        plus many are less acidic than store bought, something thats a problem for me soemtimes wiht fresh tomatoe
                        and you have to watch out for those wild pigs,man!
                        not only will they tear stuff up but they are mean micky fickies!
                        esp wiht their young, those girls dont mess around

                        Comment


                          #27
                          I'm jumping in on this thread, looking good!
                          Connoissuer Genetics Hippy Private Stash Grow Journal, done.
                          https://www.icmag.com/modules/Journa...journalid=1307

                          Connoissuer Genetics Test Grow of OGs1 x GSC, done.
                          https://www.icmag.com/ic/showthread.php?t=293971

                          Connoissuer Genetics SSSDH, on going.
                          https://www.icmag.com/ic/showthread.php?t=281698

                          Connoissuer Genetics Triangle Cheesedog x OG Chem, on going.
                          https://www.icmag.com/ic/showthread.php?t=313723

                          Connoissuer Genetics SD x Casey Jones x OG Chem, done.
                          https://www.icmag.com/ic/showthread.php?t=312851

                          Ace Seeds Malawi, Golden Tiger.
                          https://www.icmag.com/ic/showthread.php?t=322077

                          Comment


                            #28
                            Originally posted by pop_rocks View Post
                            beef rouladen
                            yeah that the stuff!
                            a bunch of different flavors and it looks really nice when you slice through it too, kind of that spiral of meat and goodness!

                            im totally with you as far as simple food being the best
                            fresh honest ingredients will make the best meal

                            next tiem you make your carne asada put fresh oranges in it!
                            when i was a kid, this mexican family lived down the street
                            since they had kids of all ages soon i was best friends wiht their oldest boy and my sister was in tight wiht the girls
                            one thing "nana" would do was throw oranges into the marinate and it was some of the best meat marinade ever!
                            take a fresh orange and juice it, add the juice to the marinade and then throw in the sqwished halfs too ( the peel part)
                            some seasonings, garlic and onion and its on!

                            the fresh pig sounds awsome!
                            i remember growning up and feeding the pigs slop at my grandmas
                            i imagine an acorn fed beast would be off the wall, with its subtle nutty flavor as well as that fatty porky goodness.
                            how are you cooking that sucker?

                            yeah teh rain has been crazy and the damage from the storm has been really bad
                            flooding, trees down and a whole lot of trafic accidents
                            we have all been very lucky and nothing besides some minor flooding at moms house
                            its pouring right now as i type!
                            /goign to pull on the heavy coat and and fire up a fatty on the porch after i post!

                            re:culvers
                            its weird but for some reason there seems to be this line at AZ/NEV for a lot of good places
                            there is this joint called cracker barel that i love because: gravy!
                            good old timey food served in massive portions but i hear they wont step foot in California
                            legal stuff and what have you but it sucks alll the same
                            i hope cilvers makes the jump but it might just be one of those treats i ahev to leave the state for

                            as far as the foliar feedings go, its worth it but i understand your hesitation to try new stuff
                            hopefully being able to clone will help you get over that hump
                            once you ahev multiple copies of the same plant ( genetically speaking) its not near as scary
                            once you ahev it all down and have the room for it, i would totally encourage you to try some experiments using different methods
                            you are very good at taking advice and posting, so im sure we can think of some interesting stuff!

                            @sunnyfl
                            those tomatoes sound awsome!
                            my mom grows a lot of heirloom varieties and some are really neat!
                            not only do they coem in interesting colors/paterns but they taste different too
                            plus many are less acidic than store bought, something thats a problem for me soemtimes wiht fresh tomatoe
                            and you have to watch out for those wild pigs,man!
                            not only will they tear stuff up but they are mean micky fickies!
                            esp wiht their young, those girls dont mess around
                            Good evening pop_rocks.
                            I'm so glad you brought up the beef rouladen. It had been so long I almost forgot it existed. I will be making some soon, and also some beef roles with green olives but that will be different. Yep, food kept simple is great. Some things go so well together.
                            Thanks for the tip on the carne asada. My currant recipe for the marinade is fresh garlic, onions, lime juice (sometimes a chopped pepper) and some hot sauce that I put through the blender until smooth and marinade with. I bet the orange would add another level and some sweet to balance the acid. I'll defiantly be trying that next time.

                            Sounds like we are all having some crazy weather and I'm glad we are all safe and sound. Let's hope things settle down and all of out friends and loved ones are safe too. Its too early in the year to be having all these storms and crazy weather.

                            That sucks that you don't have cracker barrel either. They are some good home style cooking. I wonder why these places wouldn't want to take advantage of having the millions of customers in ca. Even if you don't have the Cracker Barrel I'd bet you have some nice small independent diner type places that are great at that type of food. I'm getting really hungry thinking about these places.

                            With seedlings going into veg over the next couple weeks I do want to experiment with some foliar feeding. I'll do some reading and searching the threads here on icmag to see what looks good. I'm thinking the window for a lot of foliar is until the buds get formed. I'm really freaked out about thinking of spraying anything on the buds..

                            I may make another attempt at tomatoes this summer. I think I've always used too small a pot and they get rootbound and don't do well. I also have a hard time keeping moisture in the pots. Even if I water in the morning they will dry out before I get home from work and get all wilted. They can't be happy about that and that's probably why the fruit isn't great and I usually kill them before getting much anyway.
                            Fiddynut's indoor jungle https://www.icmag.com/ic/showthread....58#post7781958
                            Fiddynut tries some autos https://www.icmag.com/ic/showthread.php?t=336087
                            Completed grow Larry OG https://www.icmag.com/ic/showthread.php?t=333512
                            Completed grow Blackwater https://www.icmag.com/ic/showthread.php?t=330253

                            Comment


                              #29
                              Originally posted by Bobbo4200 View Post
                              I'm jumping in on this thread, looking good!
                              Welcome Bobbo.
                              Glad to have you. We love our plants and I'm hoping this will be a good show. We also like to talk dogs, food or whatever is on our minds. I hope you and your plants are happy and healthy...Fiddy
                              Fiddynut's indoor jungle https://www.icmag.com/ic/showthread....58#post7781958
                              Fiddynut tries some autos https://www.icmag.com/ic/showthread.php?t=336087
                              Completed grow Larry OG https://www.icmag.com/ic/showthread.php?t=333512
                              Completed grow Blackwater https://www.icmag.com/ic/showthread.php?t=330253

                              Comment


                                #30
                                Sunny I really get to craving a good tomato about now every year. Last winter I put a grape tomato I n my flower room it took a while to narrow it down but the ak47 next to it smelled and tasted like old meat. Same cut five feet away was fine. I'm pretty sure it was the tomato as a companion. So if you plan to have both put some mint between them.
                                Rodehazrd
                                Kindness is Not Canceled

                                Comment

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