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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

Gibberings CLXIII - Up All Night Shooting Cheese Balls

Has anyone seen SHM? I hope he's ok.

Curious c'mon get the alcohol out perrrrrlease.

Evey

EDIT: I'm starting to feel constipated n sick AGAIN. I am so f sick of this. Oh I know I need to taper off suboxone but I'm so frightened to do so n prepared to take up the horrible side affects rather than drop a drug that is not helping me. How messed up is that????

Evey
 
Hi Evey,try not to build up the idea of your taper as something to be fearful of, instead try to look upon it as something positive and good for you which it will be.
You may find that the taper is nowhere as bad as you imagine it will be.
P.s Sounds like you are having a fun evening, good to see it.
Edit: just read your post in the I'm Fucked thread, maybe not having such a good time after all.
 
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Wish I had more money I'd go out get a bottle of vodka.
I've already spent too much money in the last week or so on really trivial shit and I feel bad about spending any more at once.
 
yoyo50 said:
Do tell
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Really not much to tell. You just distil it the same as you would any other alcohol. Moonshine is just spirit distilled from any alcohol-containing liquid. Ideally liquid that is drinkable in its own right - best not to use aftershave or toilet cleaner or whatever. We usually used homebrew beer or wine that hadn't worked very well - can even used stuff that's a bit off but probably isn't the best option. We'd often just slosh together a barrel of sub-par beer with a couple gallons of homemade wine that just wasn't very nice and distil it down once a month or whatever. Sometimes there'd be a bottle or two of Frosty's or similarly poor-quality booze leftover from a party or just from a skint week and that'd get chucked in too. It's only the alcohol content you want for moonshine so really doesn't make much difference what you use to make it from. You do retain some flavour from whatever it is you use to make it but really not much and it's generally unrecognisable in the finished product. After all, it's likely to be 80%+ ABV - you really can't taste much of anything at that strength. I really do like the effects of moonshine though - is quite distinct even from, say, vodka which is perhaps what you'd assume it would most resemble.

swampdragon said:
Cheese. <3
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Truthquoted.

I had some nice... not sure what type of cheese it was actually but was flavoured with white wine and herbs. Finished the last of it in last night's mashed potato. Damn fine mash it was too. Cheesy mashed potato <3
 
White wine and herb cheese sounds delicious. I'm a huge cheese fan, Unfortunately to the detriment of my waistline. :\
 
Apparently the Cheese Appreciation Thread got archived and due to lack of activity never got replaced. Seems it could be due for a reincarnation. It must be horrid to be lactose intolerance. Can you even imagine a life lived without cheese?!? That's no kind of life. I think euthanasia is the only kind option under such circumstance. Probably.
 
If anyone apart from me is gonna be eating cheese tonight then sure. Let's get a couple few extra pages of cheese gibberings in there.
 
Shambles said:
Apparently the Cheese Appreciation Thread got archived and due to lack of activity never got replaced. Seems it could be due for a reincarnation. It must be horrid to be lactose intolerance. Can you even imagine a life lived without cheese?!? That's no kind of life. I think euthanasia is the only kind option under such circumstance. Probably.
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Ahhh, right. I hunted for that thread a few days ago and couldn't find it. And agreed, a life without cheese is no life at all.
 
Anybody who feels strongly about it is more than welcome to bring the CAT back from the dead. I don't really get enough variety of cheese to have much to say about it beyond generalised statements of undying cheese<3 but am sure some of y'all with access to more exotic cheesestuffs could keep it interesting. I noticed that Cheese String is "less than half price" at Spar here but even at that price I've not been tempted. Largely cos I have a horrible feeling I'd like it and that just seems wrong.
 
my gf and i started making (hard) cheese recently. first one was a farmhouse cheddar which came out just ok. second one was a gouda which we aged for a full nine months and was great. we currently have a caraway swiss on the go:

1743704_10151882849925496_925088729_n.jpg


alasdair
 
No cheese no food have attempted chocolate protein bar which was consistency of a dried out sponge.After all I said about scales the other day seems either the 4th set have now gone haywire or brain fried..so of course healthily eyeballed the Fourfa and then an hour later 11am? Did same again I feel great. My pupils are the largest I have seen since circa'93 and I had THE best hour long bath..was blissful.
Am now trying to catch up....what's occuring? I am jabbering, SHM been banned waaaaaaaaaa, threads that had posters with too many meds in em have been cleaned?Owt else.

Ahh and Shambadoolalala you will be so disappointed that tonight's epic fourfa fuelled PM of jabbering madness was sent to Snollydollydingdong..yep loving making up silly names right now YEP i would be hell to be in a real life like room with this fucked.
 
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Haha still on the funky fourfa... good going =D

Quite vallied... far from feeling tired tho, yet, nice n blissful
 
<3

Fing is he is asleep next to me..therefore can only continue to play the sleepy Tibetan singing bowl meditation muzaks and I wanna blast some tunes..top up have a corona and a fag...bollocks.
 
alasdairm said:
my gf and i started making (hard) cheese recently. first one was a farmhouse cheddar which came out just ok. second one was a gouda which we aged for a full nine months and was great. we currently have a caraway swiss on the go:
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Really?!? That's really rather impressive. I've never known anybody who makes their own hard cheese. Cottage cheese and similarly curdy varieties maybe but not actual cheesy cheese. I'm both impressed and mildly envious. I had no idea it was practical to make at home. I bet it tastes great too. I'm mildly moistening over the caraway seed cheese pic.

Is it hard to do? I'd've assumed there would be issues with sterility and the like but given people made it at home for millennia before mass-market cheese was invented that would be a bit silly of me to think really.
 
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