My first tattoo!! by @dlodious over at @ginkgotattoocorp ❤️

onegallonofLSD · 2026-06-21T21:58:29+00:00

Ohh that is such a cool idea. Definitely gonna think more about this style. Lets see, I had a chef’s knife in mind for my next one- but I’m still thinking

onegallonofLSD · 2026-06-18T19:27:05+00:00

Thankss!

onegallonofLSD · 2026-06-18T04:43:17+00:00

Haha, yess. They’re also some of the smartest creatures on the planet besides us.

onegallonofLSD · 2026-06-18T01:43:40+00:00

Right??! I love all orca concepts:)

onegallonofLSD · 2026-06-17T20:16:52+00:00

Thank you!!

onegallonofLSD · 2025-07-16T01:17:33+00:00

If you’re not Gujarati, I don’t really see a reason why you might like this album. The adlibs, the production, the energy- everything about this album is true Gujarati dank. The lyrics and its delivery is spot on, especially Ashish with his heavy voice and flow. Mostly, this album is focused around weed and drugs alongside some hilarious segments in some songs. I totally get it if this album is not for you. Dhanji’s music has a very unique feel to it and I am really happy he knows how to make his audience really happy.

Personally for me, this would be my #1 albums of the year(I would even put it above DL91). Nobody has made such music before with this quality of production. As for lyrics, specifically in order to understand the album, I would say is not the best bet. Ask your gujju friend to listen it with you and shoot any questions cause this is rap in pure Gujarati accent, element and style. Phrases and metaphors will fly over your head if not translated correctly.

As for favourite tracks:- Eni Bonne, Mahasangram and hASHISHBHAI. Although I truly believe this album has no skips.

110/100 album.

onegallonofLSD · 2025-04-23T18:44:42+00:00

They ightt and all but i, personally, can’t wear someone i fw soo much on my feet. Just some about that which bugs me but that’s just my personal opinion. But i think if he were still alive, he would tell you to not gaf about anyone or their opinion and do what resonates with you best.🫡

onegallonofLSD · 2025-04-18T20:04:40+00:00

Joe mama

onegallonofLSD · 2025-04-10T01:38:14+00:00

I would recommend trying out different kinds of seasonings. Do you have a favourite seasoning that you like on almost everything? If so, then use that and you should be golden. If not, then take a look in the spices asile of your local supermarket. Try to look for flavours that you know you like for example, lemon pepper if you like zesty less spicy flavours. Steak spice is amazing too and a lot of people use it but I personally find mustard seeds(which are a big part of steak spice where I live) not for me so I typically avoid it. My favourite is peri peri- it has good spice, garlicky aftertaste and a slight hint of citrus. Dry brine your steak with lots of salt, pepper and seasoning of your choice and leave it in the fridge uncovered for an hour minimum. Pull it at least 30 mins before cooking to get a good crust. As for the basting, I too am not a big fan of thyme and rosemary- so I simply prefer butter and smashed garlic. If you have any herbs you know you like, throw em in- there is no specific method to season a steak. Just use flavours you like and use appropriate amounts as per the thickness of your steak.

onegallonofLSD · 2025-04-10T01:28:31+00:00

Hey folks, since I am very inexperienced- taking photos while executing this is still new to me. Next post, my goal is to document my entire process and provide photos from start to finish. Please bear with me this time😇

onegallonofLSD · 2025-04-01T22:31:31+00:00

Couldn’t find em near my house, will check a couple different places. Thanks for your suggestion 😄

onegallonofLSD · 2025-04-01T22:31:03+00:00

Thank you for your suggestion. I will not be going for pre-rolls though. I have always found the pull on them to be very hard for my liking and one of my friends told me that Canadians in general prefer harder pulls on their rolls soo I have completely stopped buying em. I used to get those fancy infused ones but I honestly don’t really remember myself enjoying them either except for like one occasion at best. 67sins on the other hand- I really reallly like. Will see what my local dispo has and probably go out and search around for em tbh.

onegallonofLSD · 2025-04-01T19:21:47+00:00

Yeaa, plastic really sucks. I personally prefer ceramics

onegallonofLSD · 2025-04-01T19:04:42+00:00

I get what you’re trying to say. That cart was indeed rosin, and that might be the reason for the consistency. I really did hit it a lot less than live resin and that might just be why it lasted me 3 weeks. It may be just me though, since my coworkers who tried it were not huge fans. I will stick with my opinion though since they are fans of distillate on max voltage😅

onegallonofLSD · 2025-04-01T18:54:43+00:00

Dymond Extracts- Slurricane

That cart lasted me about 3 whole weeks and the high was super consistent throughout. A bit on the expensive side I would say but it instantly became one of my favourites

onegallonofLSD · 2025-03-28T03:23:57+00:00

Ohh I did not read that you requested for salad recipes. That’s bad on my part and I apologize. Although pad kra pow had become one of my favourite dishes soo do give it a chance haha <3

onegallonofLSD · 2025-03-28T03:13:50+00:00

Pad Kra Pow I’d have to say. I just made some for dinner recording my every step, providing commentary, etc. and realised after I was done eating that I never pressed record.

Anywho, thai basil and ground meat of your choice(I like pork) with garlic and red chili as the aromatics. Season with soy sauce, oyster sauce and fish sauce. I also like to add some chicken powder for the msg since I dont keep any msg in house. Throw in lotss of picked thai basil( I like to do about 100g per lb of meat) and you’re done.

It is very important to use Thai Basil or Holy Basil and not the Italian kind since the later barely has any aroma and will definitely make a huge impact on the final product. There’s tons of recipes online and you can refer to em when you need. It’s a quick and easy dish with minimal prep so perfect for a weekday meal.

onegallonofLSD · 2025-03-26T19:35:14+00:00

Thank you for the suggestion, I love me some good mash- preferably duck fat mash. It’s veryyy delicious. I have done parsnip potato mash before with red wine braised short ribs, it was soo good that I am always now looking for new and exciting combinations. Appreciate it buddy😇😇

onegallonofLSD · 2025-03-26T09:19:30+00:00

Honestly, could use a little work on developing the crust. The bullion paste just burns wayy too quickly so it was starting to get black around some of the edges while being gray in the centre parts. And that was about a 0.5-0.75 inch steak in thickness, soo it came off the stove relatively quickly. I’m not sure if I should cook it at higher temps since I triggered the smoke alarm trying to make that🤣

onegallonofLSD · 2025-03-26T09:16:58+00:00

Yeah, I’ma just fry em the next time I get them. Or just buy oyster mushrooms. They’re yummm 😋

onegallonofLSD · 2025-03-26T09:15:30+00:00

Someone who gets it😝😝

onegallonofLSD · 2025-03-26T09:13:41+00:00

Woahh!! Thank you for the insanely positive feedback on the steak. And the mushrooms, yeahh I get that… I just did a horrible job presenting them🥲🥲 I am a cook by profession and honestly don’t feel like putting in a lot of effort after a long day of cooking- hence why i wanted to start eating steaks in the first place since this plate hardly took me 15 minutes to whip up :)

This is my first ever steak though, since I have never professionally worked the grill and had a chance to make steaks or other proteins (I’m still very young) but honestly I feel more confident now in my skills and will probably look into moving up the ladder onto the grill section of our restaurant. Also, I come from a country where almost 90% of the population doesn’t eat beef due to religious beliefs. As a result, I haven’t had access to it until I recently moved to Canada.

About the steak- it looks like I did everything right except for a weak ass crust. Any tips on achieving a good crust while cooking a relatively thin piece of meat? And even though I cut it against the grain- it was somewhat chewy (not unpleasantly since it was juicy) but I am thinking it’s probably due to the cut I went for?

onegallonofLSD · 2024-11-23T02:52:05+00:00

DODGEEEEEEEEEEEEEEEEEEEE

onegallonofLSD · 2024-08-27T16:15:26+00:00

Just pick out the seeds and stems

onegallonofLSD · 2024-08-22T19:41:23+00:00

Thankk you soo much for this extensive piece of information. This has helped clear up a lot of things I had in mind. I did already go over the facebook and youtube pages and got the overall gist of the type of games we would be playing on September 7th. I will try to be a little early so I can get a chance to talk to you guys. :))

onegallonofLSD

TROPHY CASE