Go for it.Any thoughts?
Where did you find the source? Do they sell it in reasonable, hobby size amounts?
Yeah, that's what I thought too. There's still hope, until there isn't.drinkingdog wrote:
The person for the US hasn't been named yet unless I missed something. You never know it could be HBS. We will find out soon enough. It would be a step I in the right direction to right a wrong
I would do this after decanting into a clean bucket/pail, just to get rid of some of the gunk that has already settled. That's just meDAD300 wrote:When it's finished, a hard stir will help degas it and make it clear faster!
Store bought ones? Is that 20 days after expiry date?Gonna use something very similar to this on some pork ribs this weekend. I soak them for 2 days after letting them sit in the fridge for about 20 days after the pack date. Then grill them real slow. MMMMmmmmm good!!
Yes. Whole fruit suspended, making sure it doesn't tough the ethanol.Richard7 wrote:I have a question... do you peel the fruit that is suspended over the neutral or is it just the whole fruit rind and all?
Seems like there's always a bunch of other stuff involved Never even heard of Zanax beforeAmong other items, detectives found 30 gallons of “mash,” 10 gallons of finished “corn whiskey,” a 6 foot tall marijuana plant and 8 bars of Zanax.
I second the nomination!Wonder if Ho Lee Phuk (new member) would be a good candidate?
You nailed it, crow!thecroweater wrote:ya'll be right cack just add some capsicum and Basel to it and call it d'oro zucca da Neapolitan be asking for seconds , had a Calabrese girlfriend a long time back whoa can those girls cook, damn I miss that cooking