Cooking Crack Cocaine Video
Here's what you need. Fuck the baking soda. Get yourself some ammonia. Couple steps. 1 - pour some ammonia into a metal sppon or something. Ice cream scoop works good for his.
So i spent about a year trying to search these forums and the net for the easy way to make crack cocaine.and all i found was horse shit and overly complicated directions.this here. People is the easiest god damn way to do it.and im just posting this cuz i know how bad it was searching for a decent product and gettin burned.so lets do this What You will need. Cooking Crack With Ammonia In A Spoon, THE BEST DAMN WAY TO MAKING. How to make crack and how to make freebase cocaine procedures. Crack cocaine, also known simply as crack, is a free base form of cocaine that can be smoked.
2 - put that on your stove and start heating it. 3 - put your blow into the ammonia and let it cook until it turns into kind of an oily substance.
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4 - remove from heat and let cool. As it cools, pour the remaining ammonia out and then flush it with water so you ain't smoking ammonia. 5 - let that cool and it will solidify.
Steps To Cooking Crack Cocaine
Smoke that shit. Buy hindi blu ray movies online. 6 - crack out. Stop looking out the windows.
If anything, they'll come through the front door. Heres an easy recipe to get it right everytime: Take a glass shotglass, like a normal glass shot glass not like a spring break souvenir shot glass or a hipster fuckin elevated pyramid blow bullshit. A normal glass shotglass. Dump your baggie in there and eyball it. You wanna put about 1/4 to 1/2 that amount of Baking SODA, or sodium bicarbonate. No need to be fucking precise, Heisenberg, just eyeball the amount.
Next drop some water in there, tap, poland spring, watever. Run your fingers under the faucet and then let a few drops into the shot glass. What you want is to wet the mixture so that it can dissolve, between like a muddy paste and not be like clear tap water. Shake it around a little or stir it up it should look like cloudy water. Now put that shit in the microwave for 5-10secs.
I dunno how much u got there, i dunno what type of military grade fuckin microwave oven ya got so im saying 5-10 seconds. Put a business card or something on the top so it doesnt pop and spill in the microwave and watch that shit with your finger on the cancel button just in case its too hot.
You want to heat the mixture, but if you see it bubble boil or pop, shut it down. What you should be looking at is some clear greasy oil water lookin like some chicken soup. Now heres where you get creative. That oil is your freebase and its got like a good 20seconds before it cools and hardens.
Take a unfolded paper clip, or a small blade or watever and make little circles in the oil, gathering it into a blob. When that blob peeks out of the liquid, itll start hardening and changing color. Thats your product. Provided you did everything right, you now have some good freebase, freshly baked.
Dont put that shit in a cigarette, or crushed can or a weed pipe. Get a choreboy in a pipe or at the very least, a minibar single serve liquor bottle packed with chore.
Baking soda is also known as sodium bicarbonate. It is a more powerful leavening agent than baking powder. Baking powder is sodium bicarbonate + cream of tartar + starch. I have to disagree that Baking Soda is a more powerful leavening agent than Baking Powder. Baking Soda begins it's leavening a ction almost immediately and is used greatly in many types of cookies that too much leavening would ruin. Baking Soda is a 'single' action leavening agent while Baking Powder is generally a 'Triple' Action leavening agent.
Cooking Crack Cocaine In Spoon
Baking Powder works in 3 stages (thus the term Triple Acting). The Sodium Bicarbonate is activated almost immediately in the recipe and begins the leavening of the product when liquid is added to the mixture. The Cream of Tartar that is in Baking Powder is activated by some type of 'acidic' ingredient, this could be citrus, buttermilk, etc.
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The starch is then activated by 'heat', once placed in the oven for baking and a certain temperature is reached, this activates the remaining leavening agent, creating the 'third' stage and leavening the product to the maximum amount. Baking powder is baking soda and an acid. Today most baking powder is double acting, which means it rises once when it gets wet and again when it gets hot.