Do you eat these?
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I keep a jar of lactose loving bacteria, living in cold molasses in the door of my fridge 
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Why? To eliminate lactose from food so the lactose intolerant can eat it?
I put them on fishing lures, to initiate strikes from big fish, that may pass up a regular old piece of wood or plastic floating by.
With the skin on the plug ‘skinplug’, some of the biggest fish will hit. And i dont have to deal with bait or live eels, but still get the edge that salty eel stink provides.
Making the skins is gross, but I only do it once every 5 years or so.
they come out irridescent blue when stripped off, putting the dark side inside.
fun stuff
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Plant food, of course!
Better known as LABS or Lactic Acid Bacteria Serum… just a creative description
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Lol yes that makes more sense.
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Anybody know if you can taxidermy an octopus?
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I don’t think it’s weird, but my wife does.
It those three large boxes of cannabis seeds.
Actually it is kinda weird.
For the octopus…I tried a Spanish version that was really good… “pulpo a la gallega”
You can also cook it and mix it with ceviche, or grill it!
Weirdest thing in my fridge at the moment…a tub of beef tallow. I’m waiting for the perfect fish to use it for fish n chips. Been using it for searing steaks and it’s fantastic.
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@Elpolloloco I used to own a Belgian- style frites (chips) food truck.
If you already have a method, all good, but if not, I can take your chips to the next level! Lmk.
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Do mom jokes apply here.
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@HeadyBearAdventures I have some process I’ve used in the past, but I love to learn your pointers and more about your frites cart!
I worked at a burger joint that used a Belgian style (so they say) method… we used kenebec / chipping variety of potato that was cut, soaked overnight, drained blanched at I think 250 F for 4-5 minutes, drained and cooled, then fried a second time at 350 F for 4-5 min or until golden.
Does that sound similar to your method?
@ColeLennon I can’t speak for the group but I for one have not yet matured out of a good mom joke 
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I guess not that weird but they grow things that make you feel weird(in a good way🤣) Here is part of my spore print collection that sits in the seed fridge.
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The oddest thing about 4AM I got up to pee, @Elpolloloco mom was in my fridge looking for string cheese. Very odd. 
Lol @ColeLennon funny she was looking for string cheese at your house, because it turns out your mom was going through my fridge last night but she was looking looking for kielbasa!
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Very similar (even the Kenebec potatoes, they’re the best!)with a couple differences:
I would push the par fry up to 325/350, let them drain/cool (open air so they don’t steam), and then hard freeze them. That step sucks because it takes a lot of extra time, but then you fry them from frozen at 400-425 degrees.
The Kenebecs have a different starch content than russet, so they won’t over brown at high temps.
Frying from frozen makes the outside crunchy, and the inside tender.
Maybe try a small batch and see how it works!
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Was it smoked or Polish?
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I was about to correct your lack of capitalization!! 
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polish that kielbasa might work too
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