That’s very kind of you; thx for visitingThis thread is deserving of a sticky!
I’ve thought about it; but after last year growing a handful of ones 100-200lbs range, and the plants taking over my apple orchard, it swayed me to hold off… That and I’m intentionally all Ledo power here, no tractors, only small cultivator / tiller… if I grew a huge one no way to move or ever weigh it…Well we have a saying in canada " how bout dem apples ".!!!.
Oh my the colors on those raspberries . Freaking incredible.
You should take a shot at growing a giant pumpkin one year . Although I don't think it will get used as well as the tomatoes or apples
We buy our proteins; often trade for eggs and such from fellow farming friendsWait a second ... crab doesn't grow in the garden???
Thanks alot gonna be an expensive grocery trip for me now!!!
Sorry for any ambiguity - nearly every pic I share of meat is free range, the Ribeyes were Not, they were from Costco IIRC, and tasty but very different than what we’re used to…Hola Ledo
Very interesting stuff
So the rib eye you showed is Wagyu. It is the first time I see a wagyu rib eye, I guess it is grass fed.
I am a fan of Angus and Aberdeen Angus varieties, in Asia I never liked wagyu, it has a different taste.
I used to see wagyu beef cut very thin only, like you probably can see in korean barbaque, shabu shabu, or some local varieties of huoguo/hot pot, asian food in general cuts meat in very thin slices
I never tried food cooked on sous vide
By the way it is cooked, I imagine the taste would be similar to boiled meat, like huoguo
How does sous vide steak taste compared with same steak Angus variety cooked on barbeque? Do you use wood or charcoal for barbaque?
Where I live sous vide is very expensive and the vacuum bags are not easily available and they cost a fortune, I am curious about the method
The weed you grow is perfect for sous vide fermenting
Have you tried fermenting your sativas in the sous vide and making them brick/cob?
Where I live brisket is not popular. Last time I ate it was 7 years ago.
Good for oven cooking. Where I live for oven cooking the most popular cut is tri tip. It is called rump tail in the local language.
Your pizza without the chili is similar to what I make here, it is different from the NY pizza I have seen
Thank you very much for sharing!!
Thank youWow, beautiful looking gardens. Thanks for sharing.
Thank you -You nailed it with every single post bro
On which latitude you are doing all this beautiful things ?
Since you are scared about your late flowering skunk I believe must be >51N ?
Greatings from Germanys rough north!