Curso's True High Brix!

[Doc Bud]

Looking fantastic. Hey quick question? When you spray stress or brix do you just focus the foliar on the undersides and let the overspray fall onto the top of the leaves? Do you rinse with ro water after stress or brix?

The foliars should be mixed at 1 ounce per quart of RO. Attempt to get the bottom of the leaves, but don't get too OCD on it. Overspray to the top of the leaf is A OK....in fact spraying only the tops would still yield benefits.

I like to spray the bottom side because not only is it better absorbed, but it makes the mites lives short and troubled....

 

[Curso]

Man...My plants love what I did to them yesterday. All the buds have doubled in size and no spots

 

[high 420kwats]

It sound like I need to make a trip to see my Brother & Sister in So. Cal. Just need a time line. I would also like to help with the smoking of meats and other items. Wine tasting along with some cooked apples to go with the smoked pork tenderloin or beef prime rib! Mmmmmm good!
Plants are looking great.

 

[Curso]

It sound like I need to make a trip to see my Brother & Sister in So. Cal. Just need a time line. I would also like to help with the smoking of meats and other items. Wine tasting along with some cooked apples to go with the smoked pork tenderloin or beef prime rib! Mmmmmm good!
Plants are looking great.

Thanks

Man people shouldn't be allowed to talk about smoked meat...unless you have some to share...lmao Sounds fantastic bro!!! Apple's and pork in any way are amazing together one of my favorites....

Looks like I'm putting my chef coat's through a workout for the press week at the detroit auto show...

 

[Curso]

Guys...I just did the most amazing bong hits, that are only possible in the north. Filling my bong up with snow..oh the fond memories of the icey cold hits. If you have snow...there's just one more way to enjoy it. Man snow filtered Sour Diesel #2 tasted so good I finished the bowl (it holds about 1.75g). I did make some edibles yesterday too. 1oz to 1lb of grass fed butter (because it was salted) yeah man good brownies. I always double the amount of "oil" they call for, I might have over done it this time. Well they might not be very public friendly...lol

 

[high 420kwats]

I used to cook in restaurants years ago but had to get a job with insurance for the family. But now thinking of a Nutrient Dense fruits and veggie farming for my own restaurant with free range beef,chicken,pork. You know what im talking about.

 

[Curso]

I used to cook in restaurants years ago but had to get a job with insurance for the family. But now thinking of a Nutrient Dense fruits and veggie farming for my own restaurant with free range beef,chicken,pork. You know what im talking about.

Yep it's a fantastic idea man. Farm to feed joints are the thing of the future IMHO It's really the only way to ensure that you get clean food.

Edit..An avenue I would pursue with that idea would be a "club or collective" type of thing. Make people responsible for the food you prepare them would be a great way to sell it.

 

[Doc Bud]

Yep it's a fantastic idea man. Farm to feed joints are the thing of the future IMHO It's really the only way to ensure that you get clean food.

Edit..An avenue I would pursue with that idea would be a "club or collective" type of thing. Make people responsible for the food you prepare them would be a great way to sell it.

We have a couple of local places that are literally local farm fresh to table on half the menu. Seafood to beef, chicken, occasional boar meat or pork, along with local vegetables. These places seem to be doing great business and appear to be thriving as more and more people are getting into eating healthy the "old" way. There is also a booming food truck industry growing up around all the venues, breweries and wineries and some of these trucks serve extremely high quality ingredients.

In the right town, at the right time, this could be a fairly easy business.

How about a nutrient dense farming collective AND a medical MJ health collective all wrapped up together? Healing foods and herbs. I need it, I'm sure others do too.

Better yet, screw the collective and just run a small farm and restaurant, buy produce from neighbors, sell your own, purchase only the best of the foreign ingredients.

Menus can be very simple, because the produce tastes so good on its own not a lot of seasoning is needed to really make things pop. Folks could come by, sample the herbs and have a big bowl of chili, or curry, or crab cakes with greens, etc. Positive, healthy vibe, welcoming, friendly atmosphere, unusual food and herb.....it's a winner!

I've had enough prohibition, thanks.

 

[Curso]

We have a couple of local places that are literally local farm fresh to table on half the menu. Seafood to beef, chicken, occasional boar meat or pork, along with local vegetables. These places seem to be doing great business and appear to be thriving as more and more people are getting into eating healthy the "old" way. There is also a booming food truck industry growing up around all the venues, breweries and wineries and some of these trucks serve extremely high quality ingredients.

In the right town, at the right time, this could be a fairly easy business.

How about a nutrient dense farming collective AND a medical MJ health collective all wrapped up together? Healing foods and herbs. I need it, I'm sure others do too.

Better yet, screw the collective and just run a small farm and restaurant, buy produce from neighbors, sell your own, purchase only the best of the foreign ingredients.

Menus can be very simple, because the produce tastes so good on its own not a lot of seasoning is needed to really make things pop. Folks could come by, sample the herbs and have a big bowl of chili, or curry, or crab cakes with greens, etc. Positive, healthy vibe, welcoming, friendly atmosphere, unusual food and herb.....it's a winner!

I've had enough prohibition, thanks.

I would chef such a place with a big smile on my face. Man I would love to infuse cannabis to a whole menu. "Seared Grass fed 24oz bone in rybeye seasoned with Himalayan Pink Salt, topped with AK-47 topenade, garnished with Lemon Paki Keif" would be some fun shit to write on a menu.

 

[Doc Bud]

I would chef such a place with a big smile on my face. Man I would love to infuse cannabis to a whole menu. "Seared Grass fed 24oz bone in rybeye seasoned with Himalayan Pink Salt, topped with AK-47 topenade, garnished with Lemon Paki Keif" would be some fun shit to write on a menu.

Wine pairing: 30 dollars
Weed pairing: 30 dollars

Given the choice what would people choose! As the owner, I'd love to see the sales boost from the weed pairing.

 

[Curso]

Wine pairing: 30 dollars
Weed pairing: 30 dollars

Given the choice what would people choose! As the owner, I'd love to see the sales boost from the weed pairing.

Would probably have to have a separate area for "smokers/vapers/bong ripers"...But I agree and I think the weed pairings would out sell the wine. A person can make healthy stoner food, it just takes a stoner to do it.

 

[Doc Bud]

Would probably have to have a separate area for "smokers/vapers/bong ripers"...But I agree and I think the weed pairings would out sell the wine. A person can make healthy stoner food, it just takes a stoner to do it.

Outdoor, heated via fire pits, with chill music etc.

 

[Curso]

Outdoor, heated via fire pits, with chill music etc.

I forgot (after looking out side at another foot of snow coming down) that you have ideal weather. Point me in the direction I would do said job for a minimal salary + accommodation

 

[high 420kwats]

I'm with you on that! Will work for food & cannabis plus accommodations.
2" thick ribeye with bone in on the smoker
Appetizers - pan seared or grilled scallops and shrimp
Fresh salad with grilled asparagus
mmmmm I can make myself hunger just thinking about it

 

[B A R]

I'm with you on that! Will work for food & cannabis plus accommodations.
2" thick ribeye with bone in on the smoker
Appetizers - pan seared or grilled scallops and shrimp
Fresh salad with grilled asparagus
mmmmm I can make myself hunger just thinking about it

 

[Curso]

I think Doc's Champagne folded into some magic mushroom risotto would be a fantastic dish too.

 

[BigIrishDoode]

BID, I don't remember which thread we discussed this on but since I've turned the fan in my tent down to low & pointed it at the ceiling of the tent I HAVE noticed an increase in stretch.

since I started working with the high brix I notice that I very rarely need to support the stems if at all, so I don't mind the stretch gives room for lots of bud

I like some wind on the girls when I have to grow inside, I think it's the only way to make the branches strong enough to support huge buds naturally. Nothing worse than stretching, except having to support your buds with string or wire. Just my opinion.

Curso, this is beyond, a great journal.

I used to feel the same way but since the stems are stronger now its not a problem. and you can pretty much accomplished the same thing by slapping them around a couple times, believe it or not they actually like it

Thanks man!!! I keep my little fans on my plants with as strong as a breeze as they will provide. One of the truly amazing things about growing with the High Brix method is: The stems from this soil are as stiff as fiberglass so with just a gentle breeze I just get air circulating in my tent. There is one on each corner blowing into each plant When I get home I'll take some pics of these stems for ya. They're rather impressive.



Thanks again If you're unsure of any acronyms...feel free to ask...chances are...The answer will probably make you laugh...Example: O.P.P= Old Purple Pussy... OPP because of Ontario Prov Police (the guy who named it is Canadian)...

I've noticed the same thing especially when I'm cutting them down those stocks and stems are just like like an old fiberglass arrow just rough and tough.

I'm pretty sure it was a couple pages back in this journal bro. Happy New year Broke Ass Reg

yes I was eyeballing cursos little fans coveting actually lol

Cursoooo the potatooooo!!!

Mashed curso with gravy

LOL I was starting to take on Mr. Potato Head's shape a year ago...

Like me? Lol funny thing is my dietician did a body scan,seems muscle has memory I'm still 305lbs of lean muscle mass(leftover from training for strongman) the rest is fat water & my bone mass is 6lbs more than the average guy my height 6'4" but amazingly I'm only 26% fat she can't figure out why with so much mass I don't burn the fat off my metabolism in dismally slow, but since bp coffee in losing again WOOOHOOO!

Did you hear about colorado?!? Theyre saying 37 people are dead because of mj overdose and more are clinging to life!! I hope its a bunch of malarchy!! Should be all over the news if its true. Check it out dude, i would but im at work

Oh that was hilarious the Dr was jack Sheppard from the show" lost" and Jesse from breaking bad and peter Swindon is a UK journalist, I laughed so hard
First thought was the cannabis must be poisoned then I saw the name jack Sheppard from st.lukes ,funny but not a good hoax for our cause

Yeah, in a panic i looked it up as well and it wss all a hoax. Whats fucked up is a lot of people arent going to look in to it any deeper and are gonna believe that it actually happened. Some people are so fuckin stupid!! Id like one day with each one of those idiots to give them a good solid beating.

I feel ya there

I'd be there for sure!!!





Man I realized how much I don't like to travel now that eating well is a habit. It's hard to find healthy choices on the road. People really do look at you like your crazy when you ask them for a couple packages of butter for your coffee...

I know that look all to well happens all the time when in hunting down butter lol

Thanks for reading man I'm using the factory spectrum on the 240x5w There is another spectrum available from them but you'd have to ask for it. It's John705's spectrum copied from his area 51 panels that are doing very well too, you just have to ask Sara for it when you order.

The one thing I wish I had done is gotten double veg spectrum on my veg light because I'm never going to flip it to bloom. Just something to think about

Why not just run it full, I'm vegging with mine and they are doing great!

Okay people...I pulled the trigger on bloomit today. I did it a bit differently this time to try to avoid the dreaded bloomit spot's. I mixed my bloomit with 2Tbl of Dextrose and .75 oz bloomit to 1.25ish qt of water. I sprayed them on the bottom sides trying my best to avoid getting the tops soaked, waited a half hour, gave them all a good shake then...Got some RO into the other spray bottle and gave the tops of the leaves a nice rinse. I hate the ugly spots from that stuff, while it is an amazing tool, its not one that is suggested. A wrong move with it will ruin your crop. So please, don't rush out and buy it or request it with a kit. It's generally a bad idea. I use it because I have it, these plants really dont need it. I like to walk the line...

Here are some pre-bloomit pics...could be the last time my leaves are pretty so I took some pics

Lets hope the rinse worked

I only use .65-. 75Oz and it seems to do minimal damage

I'm going to make some High Brix Grass Fed Magic Butter this afternoon Yep I could tell ya all sorts of stuff to cook, just takes a bit of imagination and a Magic Butter 2 machine

I'd be there happily

do tell I have 2 mb2's love my budder bp coffee

Thanks

Man people shouldn't be allowed to talk about smoked meat...unless you have some to share...lmao Sounds fantastic bro!!! Apple's and pork in any way are amazing together one of my favorites....

Looks like I'm putting my chef coat's through a workout for the press week at the detroit auto show...

I know it! I just recently retooled my smoked ham brine and smoke method and wow ! You can't stop just 1 more little piece All night lol I make a mean Canadian bacon too!, but the home made corned beef or elk I do is my favorite!

I used to cook in restaurants years ago but had to get a job with insurance for the family. But now thinking of a Nutrient Dense fruits and veggie farming for my own restaurant with free range beef,chicken,pork. You know what im talking about.

We're trying to get there but my brothers dog killed 6 of our best chickens and our best egg laying goose, I was beyond pissed, well not so much the restaurant

Yep it's a fantastic idea man. Farm to feed joints are the thing of the future IMHO It's really the only way to ensure that you get clean food.

Edit..An avenue I would pursue with that idea would be a "club or collective" type of thing. Make people responsible for the food you prepare them would be a great way to sell it.

That's a fantastic idea, we (spiffy,Mom & I) have been working on an idea for a health food store/dispensary/holistic health center with yoga and massage,fitness,sauna for a while but our community would fight it tooth & mail, ah well you can dream at least

I would chef such a place with a big smile on my face. Man I would love to infuse cannabis to a whole menu. "Seared Grass fed 24oz bone in rybeye seasoned with Himalayan Pink Salt, topped with AK-47 topenade, garnished with Lemon Paki Keif" would be some fun shit to write on a menu.

Omg I drooled...I love the Himalayan Pink Salt I have a big grinder full and a 5lb bag in my storage,

 

[BudTester420]

We have a couple of local places that are literally local farm fresh to table on half the menu. Seafood to beef, chicken, occasional boar meat or pork, along with local vegetables. These places seem to be doing great business and appear to be thriving as more and more people are getting into eating healthy the "old" way. There is also a booming food truck industry growing up around all the venues, breweries and wineries and some of these trucks serve extremely high quality ingredients. In the right town, at the right time, this could be a fairly easy business. How about a nutrient dense farming collective AND a medical MJ health collective all wrapped up together? Healing foods and herbs. I need it, I'm sure others do too. Better yet, screw the collective and just run a small farm and restaurant, buy produce from neighbors, sell your own, purchase only the best of the foreign ingredients. Menus can be very simple, because the produce tastes so good on its own not a lot of seasoning is needed to really make things pop. Folks could come by, sample the herbs and have a big bowl of chili, or curry, or crab cakes with greens, etc. Positive, healthy vibe, welcoming, friendly atmosphere, unusual food and herb.....it's a winner! I've had enough prohibition, thanks.

I say we ditch it all and homestead it with a great collective of people, using herb and home grown and raised produce and beef to barter and trade to get goods.

 

[Doc Bud]

I say we ditch it all and homestead it with a great collective of people, using herb and home grown and raised produce and beef to barter and trade to get goods.

One can dream....

I met a guy recently who actually does a version of this high in the hills of Belize. Jealous doesn't begin to describe how I view his life, but he was such a cool guy, all potential jealousy was drowned out by respect.

Keep your eye on old Doc here....I've got a few tricks up my sleeve in the coming years.

 

[Curso]

Man...Yep one can dream It's far to early to respond to you right now BID. I haven't had a bulletproof coffee yet this morning, I got really bored and had a cookie and some bong tokes last night while watching a blizzard. I might be a bit stupid right now. I swear 1oz:1lb doubled the oil. Yeah crazy happy cookies, perfect blizzard buzz, if you don't have to go anywhere have 2. WTF is a nap (delayed big ass dab effect)..lmao

Anyways...I started 6 or so OPP in the search for a good dude to work with. Kinda really kicking myself for ditching that one now...The plan is...OPP x OPP, because I really, really like this strain. I might take a clone of the one flowering and reveg it so I can breed her. Along with that I have all these HSO strains that I think I'm going to pop and pollinate one of each...Lost Coast Hashplant, Lost Coast OG, Amherst Sour Diesel, Dessert Diesel, Sour Diesel #2, Green Crack, Trainwreck, Bubba Kush and Pineapple Skunk. If they all pop, I mean...It is what it is if they don't. I'll take my chances and see what I get...I'd much rather have loads of chances instead of one, I don't keep mom's any more and like way to many strains to run the same thing twice in a row. So...here's to hoping I get lucky