Danger! High voltage: German customs bods burn half-tonne of weed in power station A power station in Olching, Bavaria, blazed like it was 4/20 yesterday after German authorities used it to burn around 550kg of marijuana. The weed, Südeutsche Zeitung reported, could have provided close to 3.8 million joints. It was discovered by the Munich Customs Department in a Serbian truck south of Nuremberg in December …
With the incinerator running at 900-1,000oC, all organic compounds, including the THC, were burned away, which meant there were no side effects for the locals.
I'm sure a few Coffee shops in Amsterdam would have taken it off their hands for more than the price of the electricity it provided?
"The authorities should be hit with a fine for releasing all that carbon into the air."
Don't worry mate, there's plenty of people growing weed who will ensure that the carbon is swiftly captured and turned into leaves and stems etc..
Anyway, what were you expecting to happen to the weed if it had ended up being sold to end users?
But dudes, isn't, like, the Earth, like, the source for everything? Its kind of like a mother, the Earth Mother, and she grows all the best stuff for us. And like, the Germans, they're burning all that stuff, all of Mother's stuff, that's like, not cool.
So like, haven't you seen the videos, man? So the ancient astronauts gave these mind expansion drugs like marijuana and mushrooms to like, expand our minds so we could get to the next level. You know, like evolution. Open our minds to the higher planes. Where'd the pizza go?
life is common in the universe, intelligence not so much. there's fungus... and that's pretty much it. fungus colonized the earth with meteors billions of years ago and is the main biomass on the planet today. our ancestors walked the mushroom dotted plains of africa hundreds of thousands of years ago and first ate the fruit(fungus) of knowledge which gave us some basic abilities in "imagine something novel and make it real". ever since weve been building/becoming a "better hammer" than random (?) meteors for further colonization. we are basically one of their recent experiments in monkey breeding. i hope they are happy with us so far and decide to keep us. *>D
Not necessarily. Some stuff comes from OUTSIDE the Earth, you know, as in extraterrestrial stuff. Meteorites, for example, don't come from Earth, so Mother Earth isn't everything's mother like you think.
So you're saying mother earth is getting stoned with some extraterrestrial rock?
I applaud the Germans burning stuff to make more precious Gas of Life.
Maybe this is a thing for Brexiters, maybe I just feel too European after working on one of those old 'Esprit' projects back in the AI Spring of the 1980's ... On the other hand ...
http://www.dailymail.co.uk/news/article-80133/Germans-sour-Kraut.html
from which I quote ...
"In its ruling today, the ASA said the word krauts did portray German's negatively, but ruled it would be "generally understood as a light-hearted reference to a national stereotype and was unlikely to cause serious or widespread offence".
But staff at the German Embassy in London disagreed with the ASA decision, saying that most Germans would find the phrase offensive.
An Embassy spokeswoman said: "It is not a very nice name and it is certainly not nice to be called a name related to cabbage.
"I think over time the word has attracted very negative connotations, so most people would be offended by it."
And Cultural attache Tilman Hancker added: "Speaking personally I would be offended to be called it and I think most people would not find it a very nice name."
FYI: According to https://en.wikipedia.org/wiki/Kraut the word first surfaced 99 years ago - I think it's time to put down the "Commando" & "Victor" comics and grow up a bit ?
I agree and disagree....
The europeans have always had a way of describing each other using a food based item that is native to that country. We tend to only use if for France and Germany, and maybe a little bit towards Scotland, Wales and Ireland. It doesn't make it right but its not like they don't do it back to ourselves in England.
"The europeans have always had a way of describing each other using a food based item that is native to that country"
/me wonders what Americans would be... 'Hot Dogs' perhaps? But it really varies from state to state.
In Cali-fornicate-you it's easy: Fruits, nuts, and flakes [at least in S.F. and silly valley]. But here in San Diego I guess it could be "Fish Tacos". Rubios. Yum!
You've just written an essay, with references, telling us that we shouldn't call Germans by a (now lighthearted ) nickname, of which I'm sure they have their own for us. And the *readers* of your post should grow up a bit?
Don't be such a Nancy.
I think the pun is somewhat appropriate for this article, as Kraut, or rather its plural "Kräuter" is the German word for herbs....
The Germans also take the piss out of the British for what they consider culinary blasphemy. Like warm beer, the contents of a fry-up, mint-sauce with lamb, and vinegar on chips (and this from a country that considers mayonnaise as an acceptable condiment to chips, the heathens!).
Especially ironic they dislike vinegar on chips as they have such a love for pickled food in general (it's hard work getting a meal with fresh (instead of pickled) veg accompanying it in German cuisine - on my visits I soon gave up on German food and made sure I visited restaurants specializing in cuisine of other nationalities)
Ale at cellar temperature is only "warm" when you compare it with the temperature lager has to be sold at to ensure it can be drunk without any of the flavour surviving.
Overheard in an off-license, where the chiller had just been refilled: "The Stella's warm. Don't buy any. It tastes like shit when it's warm". Actually, it tastes like that all the time but you don't notice when it's almost frozen.
An Embassy spokeswoman said: "It is not a very nice name and it is certainly not nice to be called a name related to cabbage.
He sounds like a bit of a sour kraut.
There, there, mon petit chouchou.
Mine's the one with a cream puff in the pocket.
ONE OF the active ingredients.
The fallacy that THC is the only active ingredient of cannabis is what's lead to the prevalence of the high-THC rubbish which is predominant in the market these days. It's the modern day equivalent of the bathtub gin which caused so much damage during the US's prohibition years and the source of the relatively new phenomenon of 'cannabis psychosis'. Please don't perpetuate this myth.
Bathtub gin was pretty bad because it was crudely made, using whatever the maker could find at hand. Bathtub gin killed because it was contaminated with things like solvents and methanol, whereas I've yet to see a single death directly attributed to marijuana smoking.
Bathtub gin killed because it was contaminated with things like solvents and methanol
It was mainly the methanol. All fermentation produces methanol as well as ethanol. It is not the methanol itself that is particularly toxic, it is the breakdown products when the body disposes of it. Too high a concentration of those breakdown products causes the problem. Fortuitously the same breakdown mechanisms tackle both methanol and ethanol, and the relative concentrations are such that dealing with the ethanol slows down the rate at which methanol is broken down, to the point where the body can deal with methanol's breakdown products fast enough that they don't cause problems.
Those relative concentrations can change during distillation, because methanol boils off first. Do a good job (use a thermometer and discard the low boiling-temp fraction) and the resulting spirits have an even higher ethanol/methanol ratio. Do a sloppy job (where you don't bother bleeding off the methanol) and you leave the relative concentrations the same, as long as you dump the entire output into a single container before bottling and it's still safe (well, as safe as alcohol ever is).
Do a really bad job, where you don't take steps to discard the methanol and where you put small bottles to the outlet, one at a time, and the first bottle can have a very high ratio of methanol to ethanol. Maybe the first few bottles. Or, if your still is big enough, the first dozen bottles. And that's where the problem lies. Some bottles in your run will be relatively lower in methanol than the feedstock and some will be higher.
Note that it is illegal to distil alcohol unless you have the relevant licence, so don't try this at home. But if you do, make sure you do it right.
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