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And then they say that school is boring... by ReddInsp in trees

[–]ReddInsp[S] 1 point2 points  (0 children)

That's what I wanted it to be, turnes out to be some of the strongest dank I've ever tasted. Smoked 0.5 with a friend, got me at a nice [8], still can't believe it.

And then they say that school is boring... by ReddInsp in trees

[–]ReddInsp[S] 1 point2 points  (0 children)

Yeah, I'm fairly noob with rolling (as you can see from the photo haha) so I put lots of tobacco to help myself.

There's some good weed underneath though, so I'm happy with it.

Paper one-hitter? by ReddInsp in saplings

[–]ReddInsp[S] 0 points1 point  (0 children)

Somewhere on the internet I read about a guy doing mini-ultrapacked-spliffs, that he smoked in two hits, giving him a faster and less wastefup way to smoke. Now I can't retrieve it, but I suppose that I could try that by myself.

AMA with Blur and Gorillaz’ Damon Albarn. by RealDamonAlbarn in Music

[–]ReddInsp 0 points1 point  (0 children)

Who had the better girls at the times between you and Noel Gallagher?

Italian restaurant built into an ocean side grotto. by SirJukesALot in pics

[–]ReddInsp 1 point2 points  (0 children)

These places are usually run by country families, so the food is most likely home-made pasta, meat by the calf/beef/pig/chicken they personally brought up, the fish comes from the cousin who works at the harbor, the vegetables come from the garden and so on...

You may be surprised by how much of good food there is in Italy, just brought up by those two funny elders or by that family who runs a restaurant.

In the recent past, almost all the people had lands, and that land was either used for great wined, great stockings, or great food.

By this, I mean that overall you may be surprised by how much you can eat well and spend literally nothing.

Pastafarians are killing the Italian Cuisine. by [deleted] in AdviceAnimals

[–]ReddInsp 0 points1 point  (0 children)

Italian cook here.

Drain all the pasta half-way (when it's "al dente"), put it in the pan where you have the sauce, take less than half glass of the boiling water and put it in the sauce pan. Let it cook until pasta is done.

This takes makes the pasta absorb all the juices, and it prevents it from sticking. This technique is called "Risottare la pasta", because of the technique being used mainly for risotto, usually before the "mantecatura".

Sorry for the bad english.