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sour cyan seeds

Sour cyan seeds

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THC: 17%, CBN: 1%

How could I go wrong sd and bd are 2 of my favs. The buds looked denser than they were and smelled like a bouquet of diesel and dream. The high was very energy boosting and easy to function under, one of the reasons I love BD. I think this will be in my stash for quite a while.

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Sour Dream Marijuana Strain

Sour cyan seeds

Sour Dream is the energetic daughter of a Blue Dream and Sour Diesel cross. Featuring a strong, sour, fuel-like aroma, this hybrid takes after its Diesel heritage. A sativa-dominant hybrid, Sour Dream is extremely uplifting and fun. Its euphoric effects make this a great social strain. Perfect for being out and about, Sour Dream will ease anxiety while giving you energy equivalent to a cup of coffee.

Sour Dream is the energetic daughter of a Blue Dream and Sour Diesel cross. Featuring a strong, sour, fuel-like aroma, this hybrid takes after its Diesel heritage. A sativa-dominant hybrid, Sour Dream is extremely uplifting and fun. Its euphoric effects make this a great social strain. Perfect for being out and about, Sour Dream will ease anxiety while giving you energy equivalent to a cup of coffee.

3. Meanwhile, make a start on the sweet and sour shallots. Heat the oil in a large sauté pan, before adding the shallots, bay leaves and a generous pinch of salt. Once the shallots are translucent, stir in the garlic and fry for 2 mins. Add the sugar, vinegar and just enough water to cover the onions. Reduce the heat to low and leave until the liquid has evaporated. After 20 mins, the onions should be soft and sticky. Serve over the porchetta and enjoy.

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1. Unroll the porchetta joint onto a large board. In a pestle and mortar, crush the fennel seeds, peppercorns and salt together until fine. Add the chopped herbs and garlic, and crush again. Press the mixture into the porchetta joint and sprinkle over the lemon zest. Tightly roll the joint back up, securing with kitchen twine at 1-inch intervals. Place on a baking tray and leave in the fridge for up to 12 hrs. Remove at least one hour ahead of cooking time so the joint reaches room temperature.

2. Once marinated, pat the skin dry with kitchen towel and rub with sea salt. Turn on the NEFF oven’s CircoRoast function at 160°C, adding low level steam. Place the joint on the rack above the Universal Tray and roast for 4 hrs. Once cooked, remove the joint and rest for at least 30 mins before carving.

Method

1. Unroll the porchetta joint onto a large board. In a pestle and mortar, crush the fennel seeds, peppercorns and salt together until fine. Add the chopped herbs and garlic, and crush again. Press the mixture into the porchetta joint and sprinkle over the lemon zest. Tightly roll the joint back up, securing with kitchen twine at 1-inch intervals. Place on a baking tray and leave in the fridge for up to 12 hrs. Remove at least one hour ahead of cooking time so the joint reaches room temperature.

2. Once marinated, pat the skin dry with kitchen towel and rub with sea salt. Turn on the NEFF oven’s CircoRoast function at 160°C, adding low level steam. Place the joint on the rack above the Universal Tray and roast for 4 hrs. Once cooked, remove the joint and rest for at least 30 mins before carving.

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Ingredients

3. Meanwhile, make a start on the sweet and sour shallots. Heat the oil in a large sauté pan, before adding the shallots, bay leaves and a generous pinch of salt. Once the shallots are translucent, stir in the garlic and fry for 2 mins. Add the sugar, vinegar and just enough water to cover the onions. Reduce the heat to low and leave until the liquid has evaporated. After 20 mins, the onions should be soft and sticky. Serve over the porchetta and enjoy.