Fiddynut's indoor jungle

[pop_rocks]

Good morning pop_rocks.

I think my dads girlfriend got to him last night he stopped over and said he was having second thoughts about not doing a turkey. He wants to go more traditional now so I'm going to figure out how to cook a turkey at his place (on a gas grill and not my usual BBQ). I may still do a test run with another turkey this weekend so I can get the timing down, it sucks when the bird is done a couple hours early or late. You are right that the important part is the time spent with family, the food is just icing on the cake.

The spiedini that I make are my grandfathers recipe and I've not seen any like it before. I've seen a lot of styles but this one is special to me. They are easy to make. I can post recipe if you like. Since I make my own creme fraiche I usually have it on hand and I like the richness of it. Plus you can use it for cooking and in sauces and it dosent break. I can post an easy to make it at home if anyone is interested.

Plants are chugging along and I'm looking forward to a successful harvest in a few weeks. They are on day 43 as of today I believe. I got a better shot of them last night and I'll post it up.

post those recipes up,brother!
i would really like to hear your grandfathers recipe for the spiedini
when i looked it up, there were a few different ways to make it
is this something where you would grind the meats yourself?
the plants are looking great too and i cant wait to hear how they smoke!

nice buds, jedi!
they have great color and look super frosty, top marks for bag appeal
i can only imagine how it must smell!
/ive only grown out gsc once and it had a really nice minty smell, never grown out gogi; which way would you say your best plants lean?
i love hearing the backstories about all the strains of weed and enjoyed your post

 

[Fiddynut]

Hey Tribe.
I wanted to show how the Barneys Cookie kush finally filled in thats her the skinny one left center she looks so spare next to the Dutch Kush by Paradise behind her. Most of the candy kush are a lighter green some (the ones that got the topdress of phostrell are a richer green. I just gave a fish hydrolysate drench and expect them to green on up too. The Candy ks seem to have that turned down leaf tip and the tips stay very light for a while. Are they wanting something or is that normal.

by the way got the first deer of the season 120lb spiked white tail we will be grinding tonight what isn't carved into steaks. We have the fatback from the hog this spring to add in. I'm reading back through this thread for the spices you suggested Fiddy.
ps post 102

Good morning Rodehazrd.

Plants are looking good. That BCK sure is a strange lady. You might have a really rare pheno or something, with those skinny leaves. I look forward to seeing how she grows out. Might be something unique and special. CK's look good to me. My plants do a little of the leaf tip down a little sometimes don't know why.
Congratulations on your deer, a lot of my buddies got no deer last weekend but are still in the woods trying. I don't see why the brat or Italian sausage recipes wouldn't work with venison, but I haven't tried them on anything but pork so not sure. Salt/meat/fat ratios most important I think.

 

[Fiddynut]

Hey Fiddy, Yeah the cheese was huge in the UK but the genetics were gathered and breed in the USA by Sam the Skunkman. He is responsible for the most important cultivar and was the first to bring a stable true breeding hybrid out in seed form as Skunk #1. Proberly the most important strain ever and is the pinicle of selective breeding being the first sativa/indica hybrid that retained the best of both worlds. Sam did so much work with this line and would pheno select from upwards of 1000 plants, choosing the best 10 and narrowing them down etc. The ammount of back crossing and progney testing by Sam is paramount to why skunk#1 became the genetic back bone of so many strains accross the world, as Sam had done all the hard work and made a very stable true breeding line. Its 50%/ 50% indica/sativa with Afghani on the Indica side and Colombian Gold and Mexican gold 25% each making the sativa side.
All of this work was going on through the 70s and early 80s I think, he had to leave America and went to Holland, Amsterdam with his Skunk#1 seeds and Also bought Haze from the Haze brothers, Northern lights (Afghani indica) and Hindu kush that became pot of gold. Sam hooked up with Ben Dronkers who started sensi seeds and had skunk#1 in their cataloge, Shanti and Arjan who went on to make super silver haze and Mr nice and green house seeds. Also nevel who created his own strains, nevels haze etc and some others also got Sams genetics and 90% of the European strains came from those 4 lines.
Sam was working on 2 lines of the Skunk #1, road kill line and the sweeter side. Sam preffered the sweeter side being a more cerebal high and bred it so it wasnt such a security risk grown indoors in Europe from the smell.
The 1990s saw growing indoors take off in the UK and sensi seeds skunk#1 was very popular. The story goes that a pack of sensi skunk#1 was bought early 90s and one pheno in this pack really stood out. It was in a place called Luton that the cut originated from, also the 90s saw rave culture blow up and movents sprung up of what were called "new age travellers" who organised out door illegal raves in fields etc. They were definately given a legit, original cheese in cut and they would give free cuts out of cheese to lots of people at these raves hence why it became known as exodous cheese. What gets a bit hazey though about the cut they passed out was weather they'd crossed it or not with, I've heard silver pearl, Northern Lights, g13, widow, haze, kush etc. This is why to 100% verify your cheese is from the original source it has to of come from a guy called Brighside.
The original cheese was in a class of it's own and the impact it made speaks for itself, I do understand why people are bored of it being there so many strains to smoke. It got to the point were it was all anyone wanted or grew and there was nothing else about. I also believe that some of the cheese haters have not tried real deal, you can smell it through 5 carrier bags cheese, then they'd have a different opinion.
The cheese pheno's within the skunk#1 lines are now lost, either because of Sam reworking the sweeter lines. Or that in the 90s the seed companies got so big the sourced there seed making to outside companies and different mothers or dads were used and mothers were lost.
There's a few cheese type Terpene profile clone only cuts going about the UK from the same time, there's Blue's/livers originating from shefield having a sweeter skunky cheese smell, blue meanie also similar cheese smell and psychosis thats again a sweeter fruity cheese type. Not many people were keeping cuts back then and its not easy getting hold of these cuts now.
Peace

Good morning Jedi.
That's some great history your dropping here. I love to learn more about how we got to where we are today with the genetics we are pretty spoiled. I knew Sam was a legend and was the creator of skunk#1 but not much else about him.

I remember the old school skunk 1 and the roadkill from way back when I was a kid. The skunk of the 80's was so diffrent then what is considered skunk today it's strange. And the fact the the roadkill is gone forever is such a shame it was one of my favorites. Since you mention that Sam liked the sweet skunk more it makes sense that it would get less and less used and disappear. I can see where cheese could come out of the old skunk lines it has the strong pungent aroma and a lot of what the skunk had going on.

That's very interesting that the ravers spread genetics in the 90's like the hippies and dead heads did in the 70's and 80's. I always thought that the dance party crowd was going to be the next hippies and I think they have. One of the kids at work was telling me that the rave scene is starting to go more hippie in the last few years, I wonder what took so long. Electronic music has had a place in my life, with some of the very early dub step (before it was called that) coming out of the U.K. being some of my favorite.

Thanks for the history lesson I know I really enjoyed it and I'd bet I'm not the only one...Fiddy.

 

[Fiddynut]

post those recipes up,brother!
i would really like to hear your grandfathers recipe for the spiedini
when i looked it up, there were a few different ways to make it
is this something where you would grind the meats yourself?
the plants are looking great too and i cant wait to hear how they smoke!

nice buds, jedi!
they have great color and look super frosty, top marks for bag appeal
i can only imagine how it must smell!
/ive only grown out gsc once and it had a really nice minty smell, never grown out gogi; which way would you say your best plants lean?
i love hearing the backstories about all the strains of weed and enjoyed your post

Good morning pop_rocks.

The spiedini I make are kind of unique. I've seen a lot recipes out there but none like this.
You will need a couple pound piece of tenderloin, 3-4 lemons, olive oil, string cheese or other cheese, soperssata or salami slices really thin, and some bay leaves.

Cut the tenderloin into 1/2" slices.


Now pound the slices with a meat hammer to about 1/4" thick.


Once you have the pieces pounded out you want to marinade the in 1/2 and 1/2 fresh squeezed lemon juice and olive oil for 2-4 hours. You can add a little onion or garlic powder to the marinade if you like.

Once you have marinaded them you want to lay out the pieces of tenderloin. Put the slice of soperssata or salami and cheese and bay leaf on them and roll them up and put a tooth pick in to hold it.


Now they are ready for the grill, which is how I almost always cook them. You can roll them in bread crumbs and pan fry them as well if you like. Take the bay leaf out before eating of course.


For the creme fraiche this is a cheater method where you don't need to order cultures or anything fancy. Adding additional cultures contributes to a more complex flavor but this is really good. Some of the natural culture in you part of the country get into the mix here but I'm not sure if there are enough to make much difference.

You will need a mason jar(s) with enough space to hold your cream. A pint of heavy cream (needs to be pasteurized but not ultra pasteurized). Small whisk for mixing. A couple tablespoons of buttermilk that is "cultured pasteurized" not "pasteurized cultured". Pasteurization kills the culture so you need butermilk that isn't pasteurized after it is cultured.

Get a pot of water boiling and sterilize the mason jar and whisk. Pour the cream and a couple tablespoons of the buttermilk into the sterile jar and mix lightly to incorporate and cover loosely. Let stand at room temp for 12-24 hours until thick. Refrigerate. After a couple days in the fridge the flavor develops more. Keeps for 10 days to 2 weeks in fridge.

 

[packerfan79]

What's up jungle mates,
Hope everyone is having a good short week. I have been sick since Friday finally feeling better. Things are moving along nicely. So I was going through my jars Sunday night and found 1 and a half pounds I didn't know I had. So that will help with the finances. We got all ove our Xmas shopping done. Going to put up our lights Friday. I should have the big room into flower in a couple weeks. 2-3 weeks the seed room should be finished.

Pop Rocks, I wasn't able to get to the post office Saturday. I will get that sent off to you this weekend. Sorry about the delay.

 

[Badfishy1]

Good day all! Anybody ran ppk before?

Pops read in another thread where you were talking about rehabilitation. I am a prime example of going through rehab on multiple occasions (hundreds yes plural of thousands of dollars later) and I can say EVERY penny was wasted. The only way I was able to stay clean was a personal desire to stay clean. Nobody can tell a person what to do to stay clean. As far as changing of the laws, will never happen with a for profit private prison industry.

Sorry to hijack thread, I just refuse to post there as I think one of the main voices is a complete arrogant prick.

Hope everyone is doing well. Much love

 

[Fiddynut]

What's up jungle mates,
Hope everyone is having a good short week. I have been sick since Friday finally feeling better. Things are moving along nicely. So I was going through my jars Sunday night and found 1 and a half pounds I didn't know I had. So that will help with the finances. We got all ove our Xmas shopping done. Going to put up our lights Friday. I should have the big room into flower in a couple weeks. 2-3 weeks the seed room should be finished.

Pop Rocks, I wasn't able to get to the post office Saturday. I will get that sent off to you this weekend. Sorry about the delay.

Good afternoon Packerfan.

Glad you are feeling better. I wish I had a pound and a half stashed away LOL. I don't even know if I've grown that much in all my grows in the past year and a half. Congratulations!

 

[Fiddynut]

Good day all! Anybody ran ppk before?

Pops read in another thread where you were talking about rehabilitation. I am a prime example of going through rehab on multiple occasions (hundreds yes plural of thousands of dollars later) and I can say EVERY penny was wasted. The only way I was able to stay clean was a personal desire to stay clean. Nobody can tell a person what to do to stay clean. As far as changing of the laws, will never happen with a for profit private prison industry.

Sorry to hijack thread, I just refuse to post there as I think one of the main voices is a complete arrogant prick.

Hope everyone is doing well. Much love

Good afternoon Badfishy.

So true. I spent allmost 2 of my teen years in various treatment facilities and half way houses in the 80's and it was a huge waste of time and money.

 

[pop_rocks]

Sorry to hijack thread, I just refuse to post there as I think one of the main voices is a complete arrogant prick.

what did i do now, fishy?!?
i might be a prick and i can be a little arrogant at times...but...wait, what were we talking about?
/jk
not to derail too much, but yeah, i dont agree with the way most folks are treated in prison
i think the system we have now is based on an old idea of just locking someone away and forgetting about the problems that caused them to turn bad
sometimes if you show someone a different way, they will choose good
give people an opportunity to make their lives better and you might see less recidivism
/now dont get me wrong, because i am very firm on certain crimes as being major offences; i also believe in the death penalty

hey no worries,p'fan
glad to hear you are feeling better and hope you are firing on all cylinders for the long weekend!
are you and the mrs rolling out the spread for the boys?
/is any one else coming over for thanksgiving?

hot damn, fiddy
that looks crazy good!!
it might have to wait till next weeeknd but we are rolling some of those bad boys up!

one more day to go fellows and we are feasting!
i cant wait for thanksgiving!

 

[packerfan79]

what did i do now, fishy?!?
i might be a prick and i can be a little arrogant at times...but...wait, what were we talking about?
/jk
not to derail too much, but yeah, i dont agree with the way most folks are treated in prison
i think the system we have now is based on an old idea of just locking someone away and forgetting about the problems that caused them to turn bad
sometimes if you show someone a different way, they will choose good
give them an opportunity to make their lives better and you might see less recidivism
/now dont get me wrong, because i am very firm on certain crimes as being major offences; i also believe in the death penalty

hey no worries,p'fan
glad to hear you are feeling better and hope you are firing on all cylinders for the long weekend!
are you and the mrs rolling out the spread for the boys?
/is any one else coming over for thanksgiving?

hot damn, fiddy
that looks crazy good!!
it might have to wait till next weeeknd but we are rolling some of those bad boys up!

one more day to go fellows and we are feasting!
i cant wait for thanksgiving!

Hey pop rocks, we are having dinner with my family, at a local camp ground my parents have an rv so now we have to bundle up for dinner . Then we go to the mother in laws, and then I fall into a turkey coma.
Hope you guys all have an awesome Thanksgiving day.

 

[Rodehazrd]

Happy Thanksgiving Tribe
@Fiddy thats some good looking meat there I like the idea of the roll. Gives me some ideas for holiday treats. I used your ratios on 15 pounds of sausage. We had good fat from our pig and the mix looks and tastes good. We didn't weigh the salt and I think its a little light. I let the kid do the spices and just showed him your post. We made about 40 pounds of burgers just mixing fat salt and venison. After thanksgiving we will finish up wrapping up the steaks and roast and make italian sausage out of anything left over. We agreed to weigh the salt next time. He wants to do 3 more to fill our freezers. we carried the first one from the bottom of the ravine the young boys are doing that next time. After taste test we are glad to have a young buck and want more antlerless ones. Passed on a 12 pointer we should have got a pix but was not set up. We see quite a few of those in the last few years I don't think it means older just a genetic thing big rack. Our woods are full of guys who want that on their wall and don't care for the meat. We have a special hunt each year to reduce does after Christmas we can take 4 in those days this year was 8 last year. I think its base on how many cars hit deer. I always see several on my driveway coming through the woods its 3/4 mile of gravel. They have no fear of me or the kid with a 30-06 as they see us all year and there are so many of them.
@Jedi I took some of your advice and gave calcium nitrate to the candy kush they have a light yellow green color and could use greening up. I never ran them before and that could just be their color. The bottom is good and green but tips up top are white almost on the new growth. I took cuts so I hope I get another chance to run these in some hotter mix. I try to be organic but don't split hairs over getting the girls what they seem to want. The candy is the only ones not looking perfect. I mix my media and rock powders soak it with microbes and let it sit 4-6 weeks i have never added a nitrogen before "cooking" it and most strains seem to have enough from the Microbe fixing it. I use the mammoth P Microbes for fixing P
@Fishy you are right as long as theres good money in prisons the law will move slowly. Latest poll in KY. 80% favor legal weed yet the legislation dies on someones desk. If i had a prison I would prefer some peaceful pot smokers over other criminals.
@ Packer fan I am glad you got better. Found a pound and a half damn man I am in a drought from my break in event when I didn't start anything. Friend gave me a bag of LA Purple to get by. He just heard about my issue and brought one over. Its delicious
@ Pops Hope you have a good turkey day I loved the Jedi history lesson too Never had any cheese but the talk makes me want some. My next purchase is Bodhi Gogi. and the Zipolite with free gold. after these broad leaf kushes I want to try the mexican Sativas out. The list of freebies with those packs is confusing but something with the 88g13hp for sure the black triangle was not on there but I want some bodhi indica in the stash.
Stay safe all and smoke one for the Tribe.

 

[Fiddynut]

Greetings friends

Greetings friends

Greetings tribe. I hope everyone is well!

@pop_rocks. Enjoy the spiedini. It is a very simple old world recipe but delicious. Well worth the work involved.

@packerfan. Have fun with family and enjoy that turkey coma!

@Rodehazrd. Glad you like the spiedini. You could use venison and get creative with the filling and even the marinade. Very versatile. Gad you are trying some of the sausage recipes. Salt is something that can vary a bit depending on individual taste. Some have a higher tolerance than others. Better a little less than too much. It sounds like you have a great hunting spot there. I dont hunt but most of my friends do and would love to have a spot like that.

I hope everyone has a great thanksgiving (if you celebrate it). I'm looking forward to a little extra rest tomorrow, then a chill day with family. Have fun and be safe...Fiddy.

 

[Rodehazrd]

Greetings tribe. I hope everyone is well!

@pop_rocks. Enjoy the spiedini. It is a very simple old world recipe but delicious. Well worth the work involved.

@packerfan. Have fun with family and enjoy that turkey coma!

@Rodehazrd. Glad you like the spiedini. You could use venison and get creative with the filling and even the marinade. Very versatile. Gad you are trying some of the sausage recipes. Salt is something that can vary a bit depending on individual taste. Some have a higher tolerance than others. Better a little less than too much. It sounds like you have a great hunting spot there. I dont hunt but most of my friends do and would love to have a spot like that.

I hope everyone has a great thanksgiving (if you celebrate it). I'm looking forward to a little extra rest tomorrow, then a chill day with family. Have fun and be safe...Fiddy.

Hey fiddy
Still no roots on any clones but none wilted so I think thats good. Usually by now I would tug on them and any that didn't pull up the root plug I would scrap.But these I will leave alone. I have a heat mat under and one wrapped around the dome but still staying in the 60s-70
we throw some yogurt in the Heavy cream and comes out great in a couple days really stiffens up. Buttermilk is acidic and bad for my gut so we don't keep it because I love it. I do get raw milk which I now add a cup to my Humic drench for some LAB.
Yeah a meat hunter can do well here I do fear the Idiots taking a skyline shot the next valley over. I was in a tree on the river as a kid and my buddy got hit in the arm from a target shooter over the ridge. Was a 22 he got to keep the slug. Really cool to a 10 year old kid. It made me really wary of an ass with a weapon.
I have friends in AA and NA it works if you work it. They're free of charge and they have made some really strong moves there. one guy does two a day most days it keeps him clean.
I will beat some of the backstrap out and roll some salami in it try cooking on an outside fire serve with the cream fresh and some chives for Thanksgiving weekend. Expect we will be hanging another deer too Its not cold enough now we packed the first one with ice and wrapped it up in an un heated place to hang cure I guess thats what we do again. I tried keeping cold as we ground but it softened up really quick may go in freezer next time like you suggested.

 

[Fiddynut]

Hey fiddy
Still no roots on any clones but none wilted so I think thats good. Usually by now I would tug on them and any that didn't pull up the root plug I would scrap.But these I will leave alone. I have a heat mat under and one wrapped around the dome but still staying in the 60s-70
we throw some yogurt in the Heavy cream and comes out great in a couple days really stiffens up. Buttermilk is acidic and bad for my gut so we don't keep it because I love it. I do get raw milk which I now add a cup to my Humic drench for some LAB.
Yeah a meat hunter can do well here I do fear the Idiots taking a skyline shot the next valley over. I was in a tree on the river as a kid and my buddy got hit in the arm from a target shooter over the ridge. Was a 22 he got to keep the slug. Really cool to a 10 year old kid. It made me really wary of an ass with a weapon.
I have friends in AA and NA it works if you work it. They're free of charge and they have made some really strong moves there. one guy does two a day most days it keeps him clean.
I will beat some of the backstrap out and roll some salami in it try cooking on an outside fire serve with the cream fresh and some chives for Thanksgiving weekend. Expect we will be hanging another deer too Its not cold enough now we packed the first one with ice and wrapped it up in an un heated place to hang cure I guess thats what we do again. I tried keeping cold as we ground but it softened up really quick may go in freezer next time like you suggested.

Good afternoon Rodehazrd.

Might as well give the clones some more time, some just slow to root and I've heard that clones take longer when taken off flowering plants. Can't hurt.

Yes for sure yogurt has similar cultures in it and will make a great crema. I sometimes use buttermilk and mesophilic cultures ma01 and lipase for a more complex flavor. I didn't mention much about the cultures because most people don't have access to them other than ordering them from a few specialty places. No matter if you use yogart, buttermilk, or raw cultures it's great to make something so damn good!

The hats great you can get raw milk, it's not legal here for farmers to sell and it's hard to get them to because there have been some cases where people were pit in jail for selling raw milk. Once again the government is protecting us from ourselves. I was just reeding that raw milk is great for plants and spraying it on them is good for treatment of PM and mold.

Wow that's crazy your buddy got hit by the 22, what are the odds on that, must be astronomical. Gun safety is very important but your right there are a lot of asses out there. Stay safe!

Backstrap rolls should be tasty. Enjoy your holiday.

 

[Badfishy1]

Speaking of cultures. Crazy to think there are 100 year old sourdough cultures around. Anyhow. I think i will be cooking a bird in ground so will post some pics for you fine lads

 

[Badfishy1]

Hey fiddy
Still no roots on any clones but none wilted so I think thats good. Usually by now I would tug on them and any that didn't pull up the root plug I would scrap.But these I will leave alone. I have a heat mat under and one wrapped around the dome but still staying in the 60s-70
we throw some yogurt in the Heavy cream and comes out great in a couple days really stiffens up. Buttermilk is acidic and bad for my gut so we don't keep it because I love it. I do get raw milk which I now add a cup to my Humic drench for some LAB.
Yeah a meat hunter can do well here I do fear the Idiots taking a skyline shot the next valley over. I was in a tree on the river as a kid and my buddy got hit in the arm from a target shooter over the ridge. Was a 22 he got to keep the slug. Really cool to a 10 year old kid. It made me really wary of an ass with a weapon.
I have friends in AA and NA it works if you work it. They're free of charge and they have made some really strong moves there. one guy does two a day most days it keeps him clean.
I will beat some of the backstrap out and roll some salami in it try cooking on an outside fire serve with the cream fresh and some chives for Thanksgiving weekend. Expect we will be hanging another deer too Its not cold enough now we packed the first one with ice and wrapped it up in an un heated place to hang cure I guess thats what we do again. I tried keeping cold as we ground but it softened up really quick may go in freezer next time like you suggested.

Hey rode. I DO agree AA/NA helps people. However, it NEVER fails at some point principle is overtaken by personality. A LOT of people in those programs have literally never become anything in life so with a little clean time, they become almost militant ‘do it my way or else’. If a person can get the benefits of the program and put that shit aside it will work. But once again a program is useless without a desire to stay clean. Won’t stay on pulpit too long as I’ve failed to stay clean plenty of times lol.

 

[Fiddynut]

Speaking of cultures. Crazy to think there are 100 year old sourdough cultures around. Anyhow. I think i will be cooking a bird in ground so will post some pics for you fine lads

Good afternoon Badfishy.

I'm looking forward to seeing pics of your pit cooked bird. Bread cultures are very interisting to me and it's a goal of mine to do more baking, especially learning how to make a good bread. Something about a still warm loaf of bread and just some butter, simple and delicious. Do you bake much bread?

 

[Rodehazrd]

Speaking of cultures. Crazy to think there are 100 year old sourdough cultures around. Anyhow. I think i will be cooking a bird in ground so will post some pics for you fine lads

Back in the early 70s one of our community had distant relatives return from Alaska ancestors went in the gold rush of 1860 they brought a sourdough starter back home that went there with great grandma as a kid. I'd like to praise it but was not all that active and I went back to my own wild caught. but it was cool

 

[Rodehazrd]

Yeah fiddy love that chilled milk we don't see the farmer often one of the kids just leave two bucks in a jar every monday and gets our jugs from the fridge in a barn. I plan to leave him some of my Rye bread this week I know he likes Rye biscuits. I start to bake on Sunday mornings at 6 and have 4 loaves out at 11 when the clan shows up for coffee and toast. we keep one and share the rest out.
I think I see greening already in the candy girls from the calcium nitrate. That stuff works fast.
Ms Hazard just returned from grocery I asked how was it she said you don't want to know. I'm ok with that

 

[Badfishy1]

Back in the early 70s one of our community had distant relatives return from Alaska ancestors went in the gold rush of 1860 they brought a sourdough starter back home that went there with great grandma as a kid. I'd like to praise it but was not all that active and I went back to my own wild caught. but it was cool

That is the EXACT culture I’m talking about