I feel like pineapple quality should be the term used to describe ultra high quality pics now like the opposite of potato quality because they are such an impressive thing. I’m going to start describing really nice high quality photos as pineapple quality from now on haha

The best advice I can give without being present to demonstrate is to let the knife do the work and essentially just slide the edge of the blade across what you’re trying to cut while only allowing the weight of the blade itself to apply the downward force until the edge catches. You should never really apply much downward force to cut in general so that the knife can actually slice instead of essentially wedging what you’re cutting apart. The hardest part is getting the blade to catch at first so it might take some finesse to start a cut but other than that there isn’t much else to it. Obviously there is a point that a blade is essentially unusable if it is completely blunt but in most cases a dull knife can get the job done. One last trick, for tomatoes and other soft things with a tough skin, using the point of the knife to slightly puncture the skin first will give you a place for the dull edge to catch to start a slice.

It’s all about the slice. One of the best lessons I ever learned in the culinary field is being able to cut with a dull knife

A true professional can do amazing things with the situation provided. A sharp knife would make things convenient but a real professional would be able to do something special even with dull knives. If op wants to do something special, then they need to forget the idea that the knife makes the difference and ask the questions about what they can do to show what they did to the food made that thing great. My greatest acknowledgment from cooking is when people notice that my effort is top tier. The inside didn’t have to be razor sharp to show that my cuts were intentional.

Coooking is about knowing the secret to success. It’s not the secret ingredient it’s the secret knowledge to do the task the best way. If the knife is sharp it should be done a certain way and if the circumstances are different then it should be done differently. But if you want to know how to do something the best way in a specific situation, the question shouldn’t be about the tool specifically but rather the technique for the situation considering the variables. I can tell you how to cut things with a dull knit but if the knife is sharp, my advice would be different

So far doesn’t smell like anything really or at least I haven’t noticed.

Probably my leggy ass jade. I got this thing as a pup in probably 2005 or 2006 and it has somehow survived a ton of BS. The pups that this thing has produced have all been much more successful than this one but I still love this thing.

This is the first pic that I have of the plant that I took presumably because it was when it was actually showing growth. I’m guessing that this was a few months after I originally jammed it in this weird rectangle pot. This was from September 2020 so I probably bought the original pineapple sometime around the original covid lockdown. I guess it is closer to 4 years and a couple months old actually. I have only repotted it once since then and it has only ever been in that window.

So from what I have read the minimum time to flower is about two years and temperatures play a big role in that. You can force the flowering stage with the gasses that apples produce (see comment thread from one of my older posts) but in my case it took about 4.5+ years for mine to start to flower. After the process begins it supposedly takes about 6 months to have a fruit mature enough to harvest. I only stuck mine in succulent dirt and sort of bound it in a plastic pot that was slightly too small and also watered it like the rest of my succulents. I essentially stressed it a bit with drying it out between watering and then soaking it when I did water it to get it to reach deep for the water. Liquid succulent plant food occasionally. I am a dick to my plants but they seem to do decently and I have no idea if any of that is really a good way at all.

Kill me

Relevant article about pineapple growing.

The paragraph about flowering indeed mentions the ethylene gas.

You can try to force it to flower with an apple too. The apple releases some compound when it decays that stimulates flowering apparently. Sorry I’m too lazy to look up the specifics.

From what I’ve read, it’s like 2 years to grow and then it’s another 6 or more months to actually grow a full fruit. Thing is, it’ll lay dormant when it gets cooler conditions and takes a while of proper warm conditions to finally flower. Or something along those lines.

That’s an incredible story. All of my plants are rescues and because of the shit light situation that I have in my apartment they are all leggy but I have given out so many pups from offshoots and broken off branches that all thrive. It’s like a little orphan village in my windows now.

I stuck this thing in succulent dirt, in that pot, from a right off the top of a grocery store pineapple 5 years ago and figured that it would never have a shot to flower because it’s in a north east facing window, but I always thought it was a cool thing to look at that I kept alive. I’m shocked that it’s actually flowering. I had to share.

One other tidbit that I remember is that this bud was technically considered mid grade because it was outdoor grown and a bit leggy but when you ground it up and had it in a pile, the shit would cascade down like a slow moving pile of sand because of how sappy it was if that makes any sense. It was sticky but dry and moved like that kids toy they make thats basically thick sand.

Edit: The description from this write up sounds spot on. The shit was ugly but dank af mids.

This isn’t an all time favorite strain for me but I’ll never forget, in the late 90’s or maybe early 2000’s when it was just dirt weed, mids (outdoor brick weed), beasters (Canadian orange hair seedless) and headies (indoor/hydro etc) there was this fall time harvest weed that reeked like Christmas trees. Definitely outdoor but seedless and very potent pine smell and flavor. Gave you a completely different and unique high that I haven’t been able to find since. Shit was cheap, unique and only came around during the fall harvest but since bud has become more mainstream and more grey market that strain seems to have become extinct. I miss it dearly. For context I’m talking about north eastern USA and always hypothesized it was grown in the pine barrens of central New Jersey

Rage