This week we’re gonna get all Italian and shit and make some Fettucine HIGHfredo, a dish perfectly portioned for 4 stoners. Enjoy!
What We’ll Need:
8 to 9 ounce egg fettuccine
1/2 cup heavy cannacream
53 grams of cannabutter, cut into pieces
1/3 cup grated Parmigiano-Reggiano (Parmesan cheese, the good shit)
Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile, bring cannacream and cannabutter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
What’s good Greenies and welcome to another tasty Tainted Tuesday….wait a minute, that’s ThisBuds4You’s line and this is her feature! No worries, I’m steppin in today to help her out while she gears up for a trip. I thought with the start of NFL Preseason I would hook up you Greenies with an easy recipe for the perfect party snack that will get you buzzed and have you floating. Hit the jump for the recipe
What We’ll Need:
750ml/26oz high-proof liquor (with alcohol content over 50% – the higher the better!)
20-25 grams of marijuana
Watermelon
Direction:
Grind your cannabis down to an extremely fine powder.
Decarb your cannabis by placing it on a cooking sheet in the oven at the lowest temperature possible or around 120 degrees F. After about an hour the marijuana should be extremely dry and crumble easily.
Open the bottle of liquor and pour all the cannabis powder into the bottle, be sure to close tight. (Note: if there is too much alcohol for the amount of cannabis, remove some alcohol before pouring the cannabis powder in. Every ounce of alcohol you remove makes your Green Dragon more potent, so keep that in mind!)
Now this is where the patience comes in, you will need to shake the bottle very well several times a day, for best results do this for ten days, the longer you let it go the better the outcome.
After at least ten days of shaking and letting the alcohol absorb the powers of the cannabis, strain out all the finely ground bud using a cheese cloth or fine mesh strainer.
Once you’ve completely strained out all the leafy crap pour the Green Dragon back into the bottle and cut a hole in the top of your watermelon large enough to stick the top of the bottle in.
Let the Green Dragon soak into the watermelon overnight, be sure to keep it refrigerated. Once all the Green Dragon has been absorbed into the watermelon you can slice it up and enjoy responsibly at your next BBQ.
What better food for a 420 party than sliders? Why not accompany this snack with a viewing of Harold and Kumar Go to White Castle? The classic tiny hamburgers were invented in 1921 at the world’s first White Castle restaurant in Wichita, Kansas, where they originally sold for 5 cents each. Makes 16 sliders. Serving size: 4 sliders.
1 pound lean (not extra-lean) ground beef 2 grams finely ground bud OR 1 gram kief or finely ground hash 3/4 teaspoon salt 1/2 teaspoon black pepper 1 medium onion, chopped
16 dinner rolls or slider rolls
3 tablespoons ketchup
16 slices American cheese
In a medium bowl, combine ground beef, kief or ground hash, salt and pepper. Mix until cannabis and seasonings are well integrated into the beef. Divide beef mixture into 16 equal portions. Press each portion into a very thin round patty slightly larger than the circumference of the roll to allow for shrinkage. Stack patties between layers of waxed paper.Open rolls and spread each half with a thin smear of ketchup. Top half of each roll with a slice of cheese, folding and stacking the cheese as necessary to fit on the roll. Top the cheese with a sprinkling of chopped onions. Heat a large skillet or griddle over medium-low heat and spray with cooking spray. Cook burger patties for about 20 to 30 seconds per side or until just cooked through. Place cooked burger patty on roll, cover with second half of roll. Serve hot.
Variations: Don’t be afraid to get creative with your slider toppings. While ketchup and onions are traditional, use whatever burger toppings you like best.
Ireland is one of the world’s largest per capita tea consumers. The Irish like their tea strong and enjoy what we call Irish Breakfast Tea—a robust blend of black teas—all day long, typically served with lots of milk. Serves 4.
2 cups whole milk or half and half
2 grams kief or hash
3 cups strongly brewed Irish breakfast tea
Sugar to taste
Heat milk or half and half over medium low heat—do not boil! Stir in kief or hash until dissolved. Divide milk mixture between 4 large coffee mugs. Fill mugs with hot brewed tea. Sweeten to taste and serve.
Melt chocolate chips in double boiler, then slowly add butter. Add sugar and cook, stirring constantly, until the sugar is dissolved. Take two tablespoons of the mixture and add to the egg yolks in a separate bowl to warm them; remove the double boiler from heat. Allow the chocolate mixture in the double boiler to cool slightly, then add to the yolks and stir until well mixed. Add almonds and mix well, then stir in the liqueur. Allow chocolate-egg mixture to cool, and then refrigerate. After it has hardened, scoop enough of the mixture to make 1½ to 2-inch balls, rolling the scoops in your hand to form the balls. Roll the balls in cocoa powder until well-dusted.
Recipe from Culture Magazine and republished with special permission
What’s good Greenies and welcome to another tastyTainted Tuesday from me, ThisBuds4You. This week we’re going to get stoned for breakfast by making my favorite breakfast food, waffles. Some folks like waffles with syrup and butter, others like it with fruit topping. I like my waffles looking like dessert n shit; covered in strawberries, powdered sugar, whipped cream and chocolate sauce. Ya know what, come to think of it, I guess that’s how I like my ladies, too
What We’ll Need:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk (if you don’t have buttermilk you can substitute with 1 cup of milk and 1 tablespoon of either white vinegar or lemon juice)
43 grams of cannabutter (3 tablespoons), melted and cooled to room temperature
1 large egg
1 teaspoon vanilla extract
Vegetable oil for waffle iron this recipe makes about 2 waffles and can easily be doubled
Special equipment needed: a waffle iron (preferably Belgian-style)
Accompaniment(s): syrup, whipped cream, strawberries, bananas, ice cream, chocolate sauce and butter to name a few CANNABUTTER recipe is here
DIRECTIONS
Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together buttermilk, melted cannabutter, vanilla and egg in another bowl, then whisk into flour mixture until just combined.
Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold. Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner. Top with your favorite toppings and destroy that shit, it’s delicious! ENJOY! http://hailmaryjane.com/tainted-tuesdays-wake-and-bake-waffles/
Most weed-related recipes call for the making of a certain quantity of “Marijuana Butter” or “Bud Butter”, which is then used as a replacement for standard butter in a cooking situation. To prepare pot for eating it has to be heated in some way. It won’t work if the weed is eaten without preparation, because the digestive system is unable to digest THC directly. When cooking with weed, it is very important to use fat (oil, butter, milk) because THC (the stuff that gets you stoned) is fat soluble and not water soluble. It is therefore impossible to get high from pot tea, for example, without adding some milk. Learn how to make bud butter
How to make Bud Butter
Cooking with weed offers an alternative to inhaling marijuana smoke to get high. By using “Bud Butter” in your recipes you can consume the marijuana in a tasty way.
Here’s one recipe for Bud Butter:
Ingredients
1 lb. of butter (not margarine!)
1/2 ounce of finely ground marijuana
Method
Melt the butter in a sauce pan until it’s simmering.
Add the marijuana and let simmer for 30 minutes or so until the butter has turned green from the marijuana.
Pour butter through a strainer to remove all the pieces of marijuana.
Chill until solid.
Methods of THC extraction
- butter
- cooking oil (soak in for a week)
- milk
- cream
- flour – Another method that doesn’t require cooking is cannaflour. Grind the cannabis up as fine as you can get it, and mix it with the following ratio: for every cup of flour, mix in a half cup of powdered cannabis. Your final product is cannaflour, and you can use it in just about every baking recipe.
- weed – If you’re in a hurry you can also do the following: melt some (dairy) butter in a pan and throw in some weed; stir a bit, and then fry an egg (or a pancake or whatever) in it. Don’t throw the weed away, it will still contain some THC. Eat the egg or whatever you made. Sweet stuff (honey, syrup, marmalade) tastes good with weed.
What are the effects?
It can take anywhere from 20 minutes to even up to 4-5 hours for the effects to set in. The biggest problem here is to find the right amount. When smoked, the effects set in almost immediately, so it is easy to judge how much you need. After eating some weed, some users are too impatient, and they think they need more. While it is not possible to overdose on weed, the effects of eating too much cannabis are not pleasant. You may feel sick, confused, unable to move or talk, and your coordination may be heavily affected. These effects may last a long time, much longer than when smoked. It is therefore important not to eat too much. Start with a low dose, and increase it the next time, if needed. Experiment to find the right amount. If you eat too much, a high dose of vitamin c (200mg or more) may help to make you feel better.
When eaten, pot takes longer to work, depending on: the amount and quality of the weed/hash, the rate of your digestion system, and the amount of food you’ve eaten beforehand. For best results, we recommend not eating anything at least 2-3 hours before eating your marijuana.
How much weed do I use?
Since weed is not an “officially regulated” product it’s hard to recommend an amount to use as the strength of the weed will vary greatly. Many people prefer to use “cabbage,” or the leafy, low quality type of weed, in their cooking. Buds are usually reserved for smoking, but of course you’re free to cook buds, but any cooking disasters will be a lot more expensive!
Trial and error is your guide here. If you’re making bud butter, you might go through a few saucepans full of cabbage before the butter is green and smelly enough to be useful for cooking. It’s a good idea to note down how much you’ve used so you know for next time.
2 teaspoons dried rosemary
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 pound boneless leg of lamb, cut into 1 1/2-inch cubes
2 small onions, peeled and cut into small chunks
2 small bell peppers, cut into chunks
Sauce
1/2 cup mayonnaise
1 teaspoon lemon juice
1 gram kief or finely ground dry style hash
1/4 cup minced pitted Kalamata olives
In a small bowl, whisk together 2 tablespoons lemon juice, garlic, olive oil, rosemary, oregano, salt and pepper. Add the lamb and set aside, tossing gently several times, for 30 to 45 minutes. Meanwhile preheat the grill to medium high and prepare sauce. Combine mayonnaise, 1 teaspoon lemon juice and the kief (or ground hash) and stir until evenly combined. Stir in minced olives until well combined Refrigerate until ready to serve. Thread the meat and vegetables onto wooden or metal skewers, alternating them. Grill about 6 to 8 minutes per side for medium-rare. Serve hot kebabs drizzled with olive sauce.
TIP: When making kebabs, try to cut all ingredients roughly the same size so everything cooks at the same rate.
Now I’m exhausted from the long weekend and I know you all are too, so this week I’m going to show you the EASIEST tainted recipe I know. The Leary Biscuit. This recipe sounds way too easy to make, but trust me Greenies it works. Also, do not omit the cheese as that is what is needed to dissolve and aid the THC in your system. I’ve heard of some people using peanut butter instead of butter but I’m not sure how effective that is. Try out the Leary Biscuit and send me a picture; I’ll send you some stickers. Email ThisBuds4You@HailMaryJane.com.
What We’ll Need:
1 Ritz Cracker
1 slice cheddar cheese (do not use low fat)
1 small cannabis bud (~0.5-1g), ground into a fine powder
1/2 tsp butter
Smear the butter on the cracker. Place the powdered bud on the cracker, then cover with the slice of cheese on top. Microwave until the cheese melts, about 30-45 seconds depending on your microwave. Enjoy!
NOTES
You can also sandwich your bud between 2 slices of cheese and omit the butter.
I ate 2 leary biscuits and I was blasted; I used 0.5 grams of kind bud on each leary biscuit.
END OF STOCK SALE!! All 10*gs are now 8*! Both 8*gs are now 5*!! Don't forget about our edible specials & glass… wp.me/p1r6rh-1bG1 year ago
END OF STOCK SALE!! All 10*gs are now 8*! Both 8*gs are now 5*!! Don't forget about our edible specials & glass specials! Stop by before 10p 1 year ago
