VonDankenhoek
New Member
zig you got a pro stove in ur crib? Youre a ringer!
DrZiggy's 1st Journal Featuring High Brix - LEDs & Cool Strains
- Thread starter DrZiggy
- Start date
- Thread starter
- #202
Yes, its an actual restaurant stove in my house. I dont own a restaurant..yet.
Its on my bucket list 
Yum yum... We're eating baked Salmon & Grilled Shrimp with pasta. The little one told me to thank you Ziggy.
Pretty Zig and a Chef to boot 
420Brother
Well-Known Member
tasty way of feeding your endocannabinoid system
- Thread starter
- #206
I got my back ordered( and some not ), ACE seeds.
Some comfrey, another healing herb
And some real wasabi seeds
), ACE seeds. Some comfrey, another healing herb
And some real wasabi seeds
- Thread starter
- #207
Tropical mix, zamaldelica and purple malawi.. All regular or standard as they list
- Thread starter
- #208
Thank you everyone for the support and 'likes'. The plants are nicely doing their pistil thing
Pics sunday..
Pics sunday..
Good chef, aren't youDo you know how to make weed pesto?
Blame Curso...
This is new territory for me for cooking with cannabis. One reason im doing it is because other than some brownies and cookies I never delved into cannacooking until Curso started with his truffles
I purchased a couple of cannacookbooks, thank you Curso again, saw recipes and got some ideas. So I substitute when and where I can the ingredients for cannaingredients.
I have extra ingredients with more coming LMAO..
Thanks bro!! I am happy to have inspired someone. Really that's what being a "chef" is all about. Looking at that recipe, tasting it, making it suitable for you and what your after and sharing it with people.
It's the purest form of art because it captures all of your senses, anyone can do it and its fun to see what happens when you share. To me still to this day, nothing is better than sending out a dining room full of food that makes them all happy. Sometimes when you know something is spot on its fun to watch it hit the table and see that persons reaction. Open kitchens in a restaurant are rewarding like that.
As your more recent food pics show, the difference is that extra minute to make a garnish. Or when planning out the plate, having something in mind already. They look fantastic!!! Personally I am not a salmon eater, I have clean far to much of that shit for it to ever to be appealing to me, you're plate was presented well bro, good job!!
Remember the difference between people like myself and home cooks is finishing everything with seasoning and a pat or a wipe of butter. Like the garnish, that extra bit of seasoning keeps people from salting your food and gives it that pop when it hits your mouth. The butter aside from being a nice added fat for the palate, it gives that finished protein a nice shine
- Thread starter
- #210
Thanks bro!! I am happy to have inspired someone. Really that's what being a "chef" is all about. Looking at that recipe, tasting it, making it suitable for you and what your after and sharing it with people.
It's the purest form of art because it captures all of your senses, anyone can do it and its fun to see what happens when you share. To me still to this day, nothing is better than sending out a dining room full of food that makes them all happy. Sometimes when you know something is spot on its fun to watch it hit the table and see that persons reaction. Open kitchens in a restaurant are rewarding like that.
As your more recent food pics show, the difference is that extra minute to make a garnish. Or when planning out the plate, having something in mind already. They look fantastic!!! Personally I am not a salmon eater, I have clean far to much of that shit for it to ever to be appealing to me, you're plate was presented well bro, good job!!
Remember the difference between people like myself and home cooks is finishing everything with seasoning and a pat or a wipe of butter. Like the garnish, that extra bit of seasoning keeps people from salting your food and gives it that pop when it hits your mouth. The butter aside from being a nice added fat for the palate, it gives that finished protein a nice shine
Thanks Curso.
Conradino23
Well-Known Member
More seeds, that's very nice
Zamaldelica got tested at 27% THC, but with Malawi Gold in the mix it's normal. Was lookin' at Purple Malawi by the way, very pretty stuff and shoul be less speedy with Thai (I think) in the mix. Anyway, very potent sativas, I hope you're gonna rock these
Comfrey is very good stuff, but I dunno if you can effectively run with your drenches, cause this is potassium-rich stuff, which I used either to enrich the soil or as one of the ingredients of soil-cooking drench, when it works fine as a mineralizing agent. Anyway, lookin forward to it
Zamaldelica got tested at 27% THC, but with Malawi Gold in the mix it's normal. Was lookin' at Purple Malawi by the way, very pretty stuff and shoul be less speedy with Thai (I think) in the mix. Anyway, very potent sativas, I hope you're gonna rock these
Comfrey is very good stuff, but I dunno if you can effectively run with your drenches, cause this is potassium-rich stuff, which I used either to enrich the soil or as one of the ingredients of soil-cooking drench, when it works fine as a mineralizing agent. Anyway, lookin forward to it
- Thread starter
- #212
More seeds, that's very nice
Zamaldelica got tested at 27% THC, but with Malawi Gold in the mix it's normal. Was lookin' at Purple Malawi by the way, very pretty stuff and shoul be less speedy with Thai (I think) in the mix. Anyway, very potent sativas, I hope you're gonna rock these
Comfrey is very good stuff, but I dunno if you can effectively run with your drenches, cause this is potassium-rich stuff, which I used either to enrich the soil or as one of the ingredients of soil-cooking drench, when it works fine as a mineralizing agent. Anyway, lookin forward to it
Conradino, what is potasium rich stuff? The drenches? I dont think theyre high in potasium, except his new drench the Salt drench for OG stuff.
Conradino23
Well-Known Member
No man, comfrey I've had impression you wanted to use it as a tea.
I've had impression you wanted to use it as a tea.- Thread starter
- #214
No man, comfrey
Oh! ..no comfrey tea for the plants
Its a great herb for skin( burns, irritation, stings, etc) and hair
- Thread starter
- #215
Just posting this before I go out so I remember it..
Something for me to try on a few sample buds in coming months...
Salt dried/cured bud..weed flavored salt
Sugar dried/cured bud...like vanilla sugar( van. bean in granulated sugar, jarred for month) will it impart the flavor?
Something for me to try on a few sample buds in coming months...
Salt dried/cured bud..weed flavored salt
Sugar dried/cured bud...like vanilla sugar( van. bean in granulated sugar, jarred for month) will it impart the flavor?
lemme know how it tastes chef 
Hey Zig!! Wow dude...i got thru the first 6 pages ,then had to come say hello. Very busy place...lots of good stuff.
How was skating today with your group? What a great day for it eh.....my little guy got his first taste of real ice,outside....played shinny for over two hours....he's bagged, what a good ,fun time! His ears got cold ,so we had to ditch his helmut for a tuke. All was perfect!
Bin checkin things out ,and you must keep busy with things.I like it all except......we gotta get you some more space bro! Those little tents are just too small. Do they make any that are ,maybe 4x8?
Some of your strains are top choice for me as well. I would love to try the "bag seed" mexican and some of the Columbian. Prolly just like back in the day. Doc's. gear can really bring out the best of those strains,for sure.
Your off to a fantastic start with your first journal Zig....would love to come aboard . Cheers eh!
How was skating today with your group? What a great day for it eh.....my little guy got his first taste of real ice,outside....played shinny for over two hours....he's bagged, what a good ,fun time! His ears got cold ,so we had to ditch his helmut for a tuke. All was perfect!
Bin checkin things out ,and you must keep busy with things.I like it all except......we gotta get you some more space bro! Those little tents are just too small. Do they make any that are ,maybe 4x8?
Some of your strains are top choice for me as well. I would love to try the "bag seed" mexican and some of the Columbian. Prolly just like back in the day. Doc's. gear can really bring out the best of those strains,for sure.
Your off to a fantastic start with your first journal Zig....would love to come aboard . Cheers eh!
- Thread starter
- #218
Duggan, welcome!! its great to have you along!...health, friends, fun, food, Life Knowledge...its all One great ride.
its great to have you along!...health, friends, fun, food, Life Knowledge...its all One great ride.
Zig....talkin about food....your pics a while back there....wow ,my mouth actually started to water! What were those? cookies ? They looked deadly tastey bro. You make those? or Mrs. Zigs? Lots of canna ....in them too i bet! Anyhow ,thanks for the welcome ,gotta go soak in a hot tub right now....havn't played (hockey) in a few weeks ,so a little sore back right now.Later eh!
And not only is he a Top Grower, he's a Top Chef.
Similar threads
