killarava2day
Ex-Bluelighter
I recently saw some K with the brandname 'Ketamil', when cooked it crystalises differently to the normal brands such as Parnell. It seems to have a thicker consistency and is harder to scrape of the plate its cooked on. I was wondering if anyone has any experience with this particular brand and knows whether the different consistency may affect the way it absorbs through the nose or anything. I was thinking that maybe the laboratories might start altering the solution to make it less desirable to would be K thieves. Any thoughts on the matter would be appreciated.