I'm ready to update that thread any time!
A Lotta Ins, A Lotta Outs, A Lotta Strands In The Old Duder's Head: Urban Grows Mad Stanky Dabs
- Thread starter Tony Urban
- Start date
Derbybud
Well-Known Member
I'm not sure about putting a sprinkler system in. We'll hold off for now.
Fair 'nuff, but when you do we're going to need pics!
Flagg
Well-Known Member
Ua, I’m dying to try a Malawi style cob buuuuut how can I ensure I don’t end up with Monkey Ball(s) in my mouth??
PCaddict
Member
This cob thing is new to me. I will have to check out what it is etc. Looks interesting. What are the advantages
- Thread starter
- #86
Tony Urban
Well-Known Member
The 420 Photographer Collective
I want to highlight that thread, as this journal continues to show love to the 420 community. I started the fotographer thread but I cant take credit for that, because at the time I saw many similar threads being made by 420 members. It was/is made by 420 mag forum members, kept alive by 420 mag forum members, and was truly created for 420 mag members.
It was intended to bring together some of the magazine forums active or experienced photographers to aid in assisting those wanting to improve their contest game, general photography, or learn about their camera. An addendum to existing links and suppository...he he...for more tricks and tips.
Here are a few existing 420 mag links for photography. Cant seem to find the general one with composition and such.
Resizing and Uploading (helpful for contests)
Macro photography (by 420 member)
Showing off buds when using LED's (thanks @kelticBlue ) for those links btw. Some helpful info about white balance, or getting some of that blurple out of an image.
If this is something that interests you stop by. Here.
The Best Trick I Can Give You
Seriously. I paid $15 for this. I have been preaching about this tool since day something something. This is a similar post I put in The 420 Photographer Collective. I snapped a few pics of a drying cob, to show that process post ferment and pre-dry. But it captured beautifully the benefit of this tool.
(Here is the original post)
Otherwise, its a simple flexible, foldable, reflector and light diffuser all in one. A silver reflective side can bounce light into shadowy spaces on the cola or in the tent. A golden side can add some warmth to one side of a photo, like a bud or leaf. Unzip the reflector cover off to reveal a diffuser that can help break up the light. It was dirt cheap on the Zon and its paid dividends.
View media item 1745805
But lets have a real world look at the difference this makes. Two different images. Each of them has one photo without using the diffuser. Each image has one photo using the diffuser. You can use anything to diffuse light. Your sheer curtains. A sheet. Tissue paper. The direct light "beams" are not flattering. Think of sunset and sunrise. The best times to take pictures. The rays of light are more horizontal, then vertical. happy hour. So. We are altering the direct light and creating more indirect light.
These were unedited, simply resized a bit, and uploaded. No sharpening or white balance.
Light from an overhead LED. Bright. But light is a bit harsh. (keep in mind the focus point on the two images is different, its the highlights and shadow differences to look at)
Holding up the diffuser, reflective cover removed
Same deal. Look how on the second image, the diffused photo, the light wraps around the cob to lessen the shadow on the sushi mat. Less blow outs, or areas where the lighter areas lose a lot of detail. Overall the diffused image has more detail captured. That is the difference between needing to photoshop or touch up a photo, and one that is almost done. The more work done in camera, the less work outside of it. Keep in mind im self taught photo noob. (headlamp with tissue paper diffusion works well to fill in shadows)
So that's it, kinda what you would find in that thread; improving composition, correcting white balance, depth of field, ISO, perspective, camera gear, etc. Here is what those average photos made better with the diffuser, look like edited. gently.
Incidentally. This post was originally going to be about what the inside guts of stuff looks like. You know. Typical boy stuff. The airy budlet structure of the Mulanje x Swaziland is still kind of intact. Its still partially wet, pulled apart you can see the darkness, it has been cooked. I don't want to say decarboxylated but I believe change has occurred.
I want to highlight that thread, as this journal continues to show love to the 420 community. I started the fotographer thread but I cant take credit for that, because at the time I saw many similar threads being made by 420 members. It was/is made by 420 mag forum members, kept alive by 420 mag forum members, and was truly created for 420 mag members.
It was intended to bring together some of the magazine forums active or experienced photographers to aid in assisting those wanting to improve their contest game, general photography, or learn about their camera. An addendum to existing links and suppository...he he...for more tricks and tips.
Here are a few existing 420 mag links for photography. Cant seem to find the general one with composition and such.
Resizing and Uploading (helpful for contests)
Macro photography (by 420 member)
Showing off buds when using LED's (thanks @kelticBlue ) for those links btw. Some helpful info about white balance, or getting some of that blurple out of an image.
If this is something that interests you stop by. Here.
The Best Trick I Can Give You
Seriously. I paid $15 for this. I have been preaching about this tool since day something something. This is a similar post I put in The 420 Photographer Collective. I snapped a few pics of a drying cob, to show that process post ferment and pre-dry. But it captured beautifully the benefit of this tool.
(Here is the original post)
Otherwise, its a simple flexible, foldable, reflector and light diffuser all in one. A silver reflective side can bounce light into shadowy spaces on the cola or in the tent. A golden side can add some warmth to one side of a photo, like a bud or leaf. Unzip the reflector cover off to reveal a diffuser that can help break up the light. It was dirt cheap on the Zon and its paid dividends.
View media item 1745805
But lets have a real world look at the difference this makes. Two different images. Each of them has one photo without using the diffuser. Each image has one photo using the diffuser. You can use anything to diffuse light. Your sheer curtains. A sheet. Tissue paper. The direct light "beams" are not flattering. Think of sunset and sunrise. The best times to take pictures. The rays of light are more horizontal, then vertical. happy hour. So. We are altering the direct light and creating more indirect light.
These were unedited, simply resized a bit, and uploaded. No sharpening or white balance.
Light from an overhead LED. Bright. But light is a bit harsh. (keep in mind the focus point on the two images is different, its the highlights and shadow differences to look at)
Holding up the diffuser, reflective cover removed
Same deal. Look how on the second image, the diffused photo, the light wraps around the cob to lessen the shadow on the sushi mat. Less blow outs, or areas where the lighter areas lose a lot of detail. Overall the diffused image has more detail captured. That is the difference between needing to photoshop or touch up a photo, and one that is almost done. The more work done in camera, the less work outside of it. Keep in mind im self taught photo noob. (headlamp with tissue paper diffusion works well to fill in shadows)
So that's it, kinda what you would find in that thread; improving composition, correcting white balance, depth of field, ISO, perspective, camera gear, etc. Here is what those average photos made better with the diffuser, look like edited. gently.
Incidentally. This post was originally going to be about what the inside guts of stuff looks like. You know. Typical boy stuff. The airy budlet structure of the Mulanje x Swaziland is still kind of intact. Its still partially wet, pulled apart you can see the darkness, it has been cooked. I don't want to say decarboxylated but I believe change has occurred.
- Thread starter
- #87
Tony Urban
Well-Known Member
Great question. Has two answers.
I believe there is an occasion where you DO want monkey balls in your mouth. Purple ones. Thats another 420 mag members story. I think maybe Joe lol
The more accurate answer is by using top quality bud. The bootweed was no bueno. So whatever tasty thing you start with, you should have something decent in the end. Input in, input out. It really is all about the sativas but I made cob with bubba kush/gift of fire f2, Jordan of the island kush/cb dream that was really good.
Well I dunno. To me there are a few.
I really like the buzz. Both smoked and eaten. I also like the ability to seal it up and store it for months, with it aging and improving. Floating along a sunny weekend day on a good dose of eaten cob is spectacular.
Its compacting, cooking/fermenting/breaking down, and essentially making a no fuss concentrate. That can be eaten or smoked. I am still learning to manipulate that process.
Partially dried airy Mulanje x Swaziland, sweat in 40C temps for around 18 hours, has been on a router at around 25 for the last 5 days. The material has changed to a deep golden colour. Visibly lost mass so its continuing to compact and break down chlorophyll or whatever inside the cob. The colour is telling the story to me now after a few attempts at this.
View media item 1745803
Clink on the link below for the Malawi Cob thread started by @SweetSue which celebrates the process @tangwena has brought to various forums. I would follow that thread to get the low down.
Here is the actual Cob Thread
Flagg
Well-Known Member
I’m gonna have to try it out one day! And yeah I know Purple Monkey Balls is a strain haha, they come up with some wild names. I definitely like the fact that the Cob can be eaten. That’s pretty neat.
I was given a vial of seeds that someone's dad brought back from a trip to Africa, just labeled "African sativa." I'm probably going to grow one or two out this year and see if they look anything like yours!
Yet another excellent post! I've only got my phone for pics these days but I wish I had a DSLR.
- Thread starter
- #90
Tony Urban
Well-Known Member
Oooh now that is exciting. I am a fan of keeping those kinds of genetics alive. I felt I owed it to the strain, the person who sent it to me, and the people I could share it with to make more of the Mulanje x Swaziland. Even if I didn't use a beast male and prime female. I have kept it alive in a new part of the world. So its exciting to grow them out. Might even be able to get a general region out of the phenotypes. Regardless the interesting terpene profile is worth the exploration alone.
One day, I would like us to be able to buy specific phenotypes and strains directly from the country of origin. So they benefit from their product. Kind of like Greenhouse Seed Company rolls.
I appreciate the kind words Shed. High praise from a consistent high level contributor. I have a few more posts up my sleeve for this journal. No shortage of good people or stories.
Feeling good lately, in a good place, and smoking some real upbeat smoke lol. Cheers for that.
- Thread starter
- #91
Tony Urban
Well-Known Member
Here we have our stars. From seed to ash.
ATF x Stankberry and Grape Krush x Stankberry
View media item 1745804
ATF x Stankberry and Grape Krush x Stankberry
View media item 1745804
Did you make these crosses?
- Thread starter
- #95
Tony Urban
Well-Known Member
Technically, lol yes, but we only have space for 4 females in the tent. I abide by my own amended rules and regulations. I am about saving money. Hence my disgust at $200+ packs for those that recall my rants about it lol. I grow affordable fire in my mind. Regular seeds is part of that equation. So I start with enough seedlings to hopefully ensure 4 flowering cannabis plants at a time.ok,, there goes legal right out the window,, haha
Its a maximization of cost/benefit. Trying to ensure an average of 4 females, minimize down time without going beyond the law as much as possible. Its like travelling 5km/hr over the speed limit for part of the trip.
As long as you stay in the right lane, that's fine.
kelticBlue
Well-Known Member
Mad stanky, I am in. 
- Thread starter
- #98
Tony Urban
Well-Known Member
UrbanAchievers Kitchen
I considered starting a community food thread. Not 100% sure if there is one yet. Instead I will post my food adventures in this thread. Sharing ideas and hopefully making you hungry. I am enjoying being a house husband taking care of my beautiful lady friend. I can randomly pull meals out of the air.
I enjoy food and making food. I am not trained. But out of 90% of things in my life, I remember very particular things related to food. I don't need recipes. Its in there. Things that pair together, basic recipes, and temperatures or timing of things. So most of this is freestyle.
Last night the wife and I made a Pea Risotto. I believe I made greek bbq chicken to accompany it.
But, we used beef stock and red wine, strange in a risotto. Gave it a meaty hearty feeling. I mentioned that it may be good inside of cabbage, like a cabbage roll, with a cream or tomato sauce. It might also work inside of ravioli. Perhaps with some steak in a tomato style ragu.
The key is using what is available, being creative, and still trying to make it edible. We had leftover pea risotto. Fresh ingredients and some staples. The main cost of this dish lies in the steak ($7) and eggs for the pasta.
Tonights effort:
Pea Risotto stuffed Ravioli, with Braised Tomato Beef
I hand made some pasta dough. 2 whole eggs, 1 egg yolk, and maybe 1.5 cups of flour. Pinch of salt. Made a ball and put it in the fridge to relax.
Took a steak and heavily seasoned it with onion powder, garlic powder, and Italian seasoning. Something to blend nicely and accent tomatoes. Lots of black pepper. Let it relax. Everything should relax.
30 minutes later I got to work.
Portion out the pasta. Roll it out to the right thickness. Portion out the risotto balls onto the sheets of pasta.
View media item 1745882
View media item 1745883
View media item 1745884
View media item 1745885
View media item 1745886
Then you got to carefully close the ravioli. Don't put too much filling it. Ensure the interior edges are willing to get along. I use milk, cream, egg, or water. Squeeze out the air before closing them off. Failure to get a good seal of pasta around the edges will result in your pasta exiting the package into your boiling water.
View media item 1745887
View media item 1745888
Cut them to shape. You can put them in the fridge for later, tomorrow, freeze them for next week. But. Best now.
View media item 1745889
View media item 1745890
View media item 1745891
Once the pasta was made I started the steak. Since it would cook while the pasta rested, and I rolled it out. Essentially I took that heavily seasoned steak, seared it very well at medium high for 4 minutes or so, flipped it over for another 3. Added the flavourings; chopped onion, carrot, herbs and chopped tomatoes. Put a lid on that, tossed it into the oven at 300F for 1 hour and 20 minutes.
View media item 1745892
View media item 1745893
View media item 1745894
View media item 1745895
The beef and tomatoes worked very well together. The pea ravioli blended well with the tomato sauce. You could have done this vegetarian and pulled off a meaty satisfying dish with the bold flavours. In this case the beef and red wine influenced risotto worked. This wasn't pretty but it was tasty. It also gave rise to a number of potential spins. Most notably a parmesan risotto stuff ravioli with a pea sauce, and halibut steak.
until next time
I considered starting a community food thread. Not 100% sure if there is one yet. Instead I will post my food adventures in this thread. Sharing ideas and hopefully making you hungry. I am enjoying being a house husband taking care of my beautiful lady friend. I can randomly pull meals out of the air.
I enjoy food and making food. I am not trained. But out of 90% of things in my life, I remember very particular things related to food. I don't need recipes. Its in there. Things that pair together, basic recipes, and temperatures or timing of things. So most of this is freestyle.
Last night the wife and I made a Pea Risotto. I believe I made greek bbq chicken to accompany it.
But, we used beef stock and red wine, strange in a risotto. Gave it a meaty hearty feeling. I mentioned that it may be good inside of cabbage, like a cabbage roll, with a cream or tomato sauce. It might also work inside of ravioli. Perhaps with some steak in a tomato style ragu.
The key is using what is available, being creative, and still trying to make it edible. We had leftover pea risotto. Fresh ingredients and some staples. The main cost of this dish lies in the steak ($7) and eggs for the pasta.
Tonights effort:
Pea Risotto stuffed Ravioli, with Braised Tomato Beef
I hand made some pasta dough. 2 whole eggs, 1 egg yolk, and maybe 1.5 cups of flour. Pinch of salt. Made a ball and put it in the fridge to relax.
Took a steak and heavily seasoned it with onion powder, garlic powder, and Italian seasoning. Something to blend nicely and accent tomatoes. Lots of black pepper. Let it relax. Everything should relax.
30 minutes later I got to work.
Portion out the pasta. Roll it out to the right thickness. Portion out the risotto balls onto the sheets of pasta.
View media item 1745882
View media item 1745883
View media item 1745884
View media item 1745885
View media item 1745886
Then you got to carefully close the ravioli. Don't put too much filling it. Ensure the interior edges are willing to get along. I use milk, cream, egg, or water. Squeeze out the air before closing them off. Failure to get a good seal of pasta around the edges will result in your pasta exiting the package into your boiling water.
View media item 1745887
View media item 1745888
Cut them to shape. You can put them in the fridge for later, tomorrow, freeze them for next week. But. Best now.
View media item 1745889
View media item 1745890
View media item 1745891
Once the pasta was made I started the steak. Since it would cook while the pasta rested, and I rolled it out. Essentially I took that heavily seasoned steak, seared it very well at medium high for 4 minutes or so, flipped it over for another 3. Added the flavourings; chopped onion, carrot, herbs and chopped tomatoes. Put a lid on that, tossed it into the oven at 300F for 1 hour and 20 minutes.
View media item 1745892
View media item 1745893
View media item 1745894
View media item 1745895
The beef and tomatoes worked very well together. The pea ravioli blended well with the tomato sauce. You could have done this vegetarian and pulled off a meaty satisfying dish with the bold flavours. In this case the beef and red wine influenced risotto worked. This wasn't pretty but it was tasty. It also gave rise to a number of potential spins. Most notably a parmesan risotto stuff ravioli with a pea sauce, and halibut steak.
until next time
Flagg
Well-Known Member
Derbybud
Well-Known Member
Yeah reading in bed and now hungry. Wife won't get up and make me anything. Going to sleep with an empty stomach.