Recent content by Teamfour

Update: secondary leaves are now coming out after moving them under my 400w HPS. As soon as I move some other plants out, I will switch over to my 400w MH and put the seedlings in my DWC setup.

Thanks everyone. I am just using ambient light from a window right now. I will move them under my 400w HPS for now.

My seeds sprouted two weeks ago and after quickly growing, they now still look like below. They are planted in rapid rooters and are covered and on a heating mat. Any ideas?

I received my seeds today from scorched. What a generous deal! I am now just waiting on my Tampiqueno Serrano seeds and then I will pop them into my Rapid Rooters. Stay tuned.

I cure my own bacon and have found it necessary to freeze the bacon slab almost completely in order to get good slices off of a home quality slicer. In fact, I usually use an electric knife instead since I like my bacon thick.

  I hope I have better luck. My grow tent is only 3x3 and I'm not sure I can get an ebb and flow system for that size space that would be economical.

After being married for over 34 years I don't give, or get, a f**k.

Welcome and thanks for your service!

Got some seeds for my grow today. Also can't wait to get some seeds from Scorched andI already have Serrano seeds sowed.   Heat in competition chili is a funny thing. Judges are looking for "backend heat". In other words the heat has to start after a few seconds of tasting and should begin in...

Cool idea. Just curious - why are the units of measurement mixed? You have cm for height, but inches for width, etc.

For me, I have to have chicory in my coffee. We actually have CDM brand shipped from New Orleans to Virginia via Amazon prime.

This will be my 10th post. Does that count? If so I would like Batch #2. Where do I send the SASBE?   This is very generous of you. Thanks.

Langiappe...sounds like you have a Louisiana connection.   Gook luck on that hydro grow! Sure do. Grew up on the MS gulf coast but married a yat. Lived in Metairie, Kenner, Laplace, Slidell, and Madisonville. Went to LSU and UNO.

Are you using any cure #2 for your smoked meats? I make all of my own bacon and sausage, and anything that is smoked should really have pink salt added to prevent poisoning. If the sausage will be made fresh without smoking, then the cure isn't necessary.

Any of the Bud's Broiler locations around New Orleans, but the original in City Park is the best.   For me a good burger is as much about the location as the taste. In SF I will always hit up the INO near Fisherman's Wharf. When on the road in Tennessee it has to be Krystal just for the ease of...