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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

What Are You Munching On? V2. Stimulants, pizza and Gatorade

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Tink, I take my hot sauce very seriously! Tis serious bizniz iz hotsauce!!

K, fully loaded is cheese,sour cream, bacon bits and chives. YUM!!

Indeed we have K. Well, getting settled atm <3

No butter? lol :D

Aww that's wonderful %) Enjoy your honeymoon. Get that loo seat and cheese grater training started
asap ;)
 
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Anyway ot i am cooking up a batch of tom yum gai for lunch to ward off the cold. Looks like i need to duck up to the shops for more limes. Might grab some beer too.

Chicken soup? I love any and all chicken soups %)

Do you make your own stock? I actually made chicken stock today, simmered it for 5 hours. It's rich and tasty, so nourishing. Was planning to make it into leek soup tomorrow.

Can you post your recipe / pic please? Instead of the leek I'll take inspiration from you :)

Take care x
 
If you want to keep the cold out, consumer, try a few grams of cured fly agaric, as a tea. Wouldn't go beyond 5g depending on how it affects you, as each batch, or mushroom even is very variable in terms of muscimol content.

On a sufficient dose, you just won't feel it one bit, its so effective in this respect that in the wrong climatic conditions one actually has to be careful not to freeze to death. Its happened before, in people using it whilst camping, iirc, in winter.
I've gone to the shops, 3-4 miles away, walking before wearing nothing from the waist up and didn't feel a damned thing, in the midst of a howling blizzard. Snow and rain pissing down like crazy, yet I wasn't even chilly.

Best made as a hot tea with a bit of honey or sugar to sweeten. Tastes (and smells) extremely 'meaty'...strongly umami that is, presumably due to the glutamatergic effects of traces left behind of ibotenic acid upon umami-sensing taste receptors, which
sense glutamate as an indicator of proteins (and possibly of nucleic acids, can't remember for sure) in food. In short, its acting in the same way as MSG. Be warned that wherever you brew the tea, if its indoors, will smell of it very strongly indeed.
Its not a stench, just extremely strong smelling, not unpleasant at all, there is simply a lot of it.

Oh, and currently, drinking D&B, munching on a can of tinned grapefruit in grapefruit juice. I can't get enough of the stuff, or GFJ, I drank a couple of big cartons of the stuff earlier. I like the bitter-sweet flavor of it, and as a bonus it makes my morphine and oxy considerably stronger and longer lasting. I've yet to try it with dipropionylmorphine though. I have tried it with H but not in a fully active dose. And since I'm already taking cimetidine, I get several times that same effect.

Just testing it out w/ some H I just randomly found, enough on some already partially smoked foils to get off (there are a lot of them), plus a couple of hundred mg morphine. A pretty measly serving but improved by whats left on the foils plus my three glass pipes are pretty tarred up with residue, including at least a little of that really fucking strong stuff from a few weeks back. Getting a nice buzz on already. Necked a few 4mg tizanidine with it and I'm steadily getting more and more inclined to collapse in a heap on the sofa.

I have to agree with you sadie, about the hot sauce. Girl after my own heart there. I love tabasco, the habanero one, great stuff if one gets a cold too, a tablespoon of tabasco sauce does wonders to help unblock stuffy noses.
And not just hot sauce, I make my own steak spice mixture, with tons of different hot and spicy ingredients. Black pepper, various chillies, szechuan pepper, cubebs, fly agaric and peppery boletus. Plus if I can find any, Polygonum hydropiper, a relative of bistort, iirc. Grows in marshy areas and by rivers, and the leaves have a burning, biting sensation when chewed, so it makes for another hot spice with a unique flavor of its own.
 
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Kate i usually make my own stock but i cheated this time and bought 2 litres of stock from my butcher.
I dont really use a recipe with this. I just add the elements one at a time and adjust to taste. I got shown how to make it and just follow that method and then adjust it as i am making it as it has so many competing flavours. The key is finding the right tension between heat, salty, sour and sweetness. I will post a pic later.
 
Consumer, you just need to look round locations where there are silver birch trees (easily recognized by their thin, whippy twigs that the smaller branches terminate in plus white, papery bark, quite thin, which can be peeled off in strips with just fingers.

And another tip, is to learn to recognize the peppery boletus. Chalciporus piperatus, its a quite easy mushroom to recognize and likewise grows under silver birch. If you see even one, you can be certain that there is a fly agaric mycorrhiza present underground
If you see the peppery bolete fruiting, fly agaric is not far behind, because peppery bolete (and possibly other members of the genus Chalciporus) is a parasite on fly agaric myorrhizae) this mushroom in and of itself is valuable too, because it can be picked, cut up and dried, or simply struung up on threads over a radiator, rapidly dried by means of a vacuum pump and dessicator etc. the means are unimportant, but once dried it can be kept for use when you want to cook, and used to add a
peppery zingy bite to meat dishes. To distinguish between C.piperatus and other related species in the same genus that look quite similar although seem to be far less common, that lack the pepperyness
, but, whilst being of no use as a spice are in no way harmdful, only useless although I suppose one could simply eat them as mushrooms; all that needs doing is subjecting one oft= the available contact the tongue, this test cam be safely applied to most genera and most taxa within them. There are very very few species that would cause harm this way, and the boletes in particular, are with some critically endangered and EXTREMELY rare species, not deadly. The devil's bolete, B.satanas can be, but it is a very, very scarce species and you'r lucky as hell if you get to see one outside of the context of a picture of it. At any rate it can in no way whatsoever be confused w/ Chalciporus spp.

Nibble, swish it around your gob'ole fir a bit thn gozz it back out whence it came. A fiery, pepper-esqe bite confirms. C.piperatus. Appearance is a smallish ruddy brown mushroom, stalk no more than 4.5-5cm in height, less than a centimeter thick from one side to the other, similar color to the cap surface, although the stem bsse is usuakky quite yellow. Cap skin can be at least partially peeled and is similarly, bright yellow whilst the pores are the color of dark, ruddy old blood-like hue. Sporeprint is ruddy brown. C.piperatus var. piperatus does not blue when bruised or cut, althoigh certain variants do so, due to varigatic acid.

The spicyness of peppery boletus is unique, different from black pepper, chillies, water pepper (Polygonum hydropiper), pink peppercorns, biting stonecrop, ginger and indeed, any of the other hot, peppery type herbs and spices
 
@Limpet Chicken-i am in awe of your expertise. There is no way I'd eat a fungus ie mushroom without an expert around to confirm it's identity. Too many extremely poisonous types. Psilocybin mushrooms are available in freeze dried form as they don't grow locally.

The only mushroom I can identify is the morel which is currently out of season. If you can find them fresh or even buy them, they need a salt water soak first, then should be sauteed in butter. Best by them selves or with scrambled eggs, sprinkled with white pepper.
 
Tink, I take my hot sauce very seriously! Tis serious bizniz iz hotsauce!!

I know this is not really a 'hot sauce' but I love 'Sriracha' - it's so tasty and has a nice kick of heat / garlic that just works on pretty much everything (mix with eggs [I don't think Sham eats eggs?]). If your into the hot sauces have you tried the 'Endorphin Rush' sauce ? It's nowhere near the heat of some of the new Naga/Ghost/Scorpion chili sauces (or even any of the Insanity /Blair range) but it is really nice and has a serious kick of heat.
 
Just eaten a burger and chips in my favourite pub (picture to follow, once I am back to my laptop) and deciding if or not I should have another pint of Business As Usual, or just head off home for a smoke. Which will be accomplished toute déchaussée, on account of a particularly poor footwear choice earlier .....

EDIT: Second Biz duly ordered, and going down wonderfully. Even heard a rare James track on the stezza. J'aime la vie.

EDIT AGAIN: Picture, as promised.
burger_as_usual.jpg

I think when you're poor, you peel your potatoes to show you aren't that so poor as you can't afford to throw the skins away. Whereas when you're rich, you aren't constrained by such things, so you leave them en robe de champ even when making chips.
 
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Day two of breakfast in bed for Sham. Yesterday was a Scottish fry up with freshly brewed spiced coffee. This morning it was peanutbutter banana and chocolate spread sandwich on seeded soy bread with vanilla bean protein yogurt with added banana and lemon extract paired with organic sleepy time tea.

Full, relaxed and hopefully a bit sleepy.
 
Lunch in bed for boy wonder. Finely shredded turkey and fresh chilies on soy seeded bread topped with vintage cheddar and toasted. And another mug of herbal tea. YUM!!!
 


I made dinner during the week and I was super chuffed with myself! Who said I couldn't cook :P
 
Every time I see this thread title< i crave pizza. Especially from an Italian bakery less than a mile away. I may cave this week and sent along a pic.
 
personally I was thinking that I needed to meet this specimen who lays perfectly uniform jobbies
 
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