If you’ve got a slow cooker, follow the same procedure but allow it to cook for as long as you can be bothered (I normally do it overnight). You really get a ridiculous bang for your bud this way. Prepare for quite a smelly house though.
Pretty good stuff except Samuel L. Jackson says that the shit separates because “oil is thicker than water, the water will separate from the motherfucking water and gather on the motherfucking surface.” This is fucking wrong. They separate because of hydrofuckingphobicity. Learn the motherfucking chemistry. That being said, the butter rises to the top because of motherfucking “thickness” (density). Motherfucking Royale with Butter.
Ireland’s salmon is as legendary as its leprechauns, but much easier to find. This recipe is a simple and delicious way to prepare the flavorful fish. Serves 8.
1/2 cup white wine
1 cup fish stock or water
1 small carrot, sliced
1 stalk celery, cut into quarters, leaves left on
1 small onion, sliced
2 tablespoons fresh dill, chopped
2 pounds center cut fresh salmon
2 egg yolks
2 teaspoons cold water
1/2 cup Canna Butter,* at room temperature diced
1 teaspoon lemon juice
Lemon slices, fresh dill and fresh parsley for garnish
Combine wine, fish stock (or water), carrot, celery, onion and dill in a medium or large saucepan over medium heat. Bring to a boil. Then reduce heat to low and simmer for 15 minutes. Add salmon. Bring liquid back to a boil, lower heat, cover and gently simmer for 15 minutes. Turn off the heat, but do not remove the cover. Allow the fish to sit in the water for 10 minutes before gently removing to a platter. In the meantime, prepare sauce.
Put egg yolks in a double boiler or a stainless steel bowl placed over a saucepan of simmering water. Add the cold water and whisk to blend. Add the butter, bit by bit, whisking constantly and adding a new piece as soon as the previous piece melts. The mixture will gradually thicken. Whisk in lemon juice.
To serve, skin the salmon and place on a serving platter. Garnish with parsley, fresh dill and lemon slices. Serve butter sauce on the side.
If the sauce becomes too thick or the egg yolks start scrambling, immediately remove from heat and whisk in a teaspoon or two of cold water. On the other hand, if your sauce is slow to thicken, your heat might be too low. Increase slightly, continuing to whisk constantly, until you reach desired thickness.
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.
-Courtesy of Culture Magazine
Image via yumyucky.com
What’s good Greenies and welcome to another tasty Tainted 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
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!
1 Teaspoon of butter
Like other herbs, marijuana may be made into a tea. Boil the water first and pour it over the marijuana. Let it steep for longer than you would for common black tea; approximately an hour and a half.
Add 1 tsp. of marijuana or regular butter. The effects are similar to eating it. It is easy to make marijuana tea and can be combined with mint or any other herbal tea flavors to enhance it’s taste.
THC is only very slightly soluble in boiling water. Adding either some alcohol, oil, or butter to the mix will help the THC dissolve. An ounce of whole milk or a half ounce of hard liquor to a cup of boiling water increases the tea’s potency quite a bit. A chai-type drink, made with marijuana leaves, spices, butter and milk would dissolve even more of the THC.
Making tea by just boiling the leaves will not release as much psychoactive THC. Since marijuana’s pigments and terpenoids the components responsible for its flavor are water soluble, this tea looks and smells more promising than its effect will be. However, these non-cannabinoids may also have medicinal properties, as could other water-solubles.
Watch this video for a well balanced breakfast
This colorful entree combines classic Mediterranean flavors. Serves 4.
2 tablespoons lemon juice
1 tablespoon minced garlic
2 tablespoons olive oil
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
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.
Courtesy of our friends at Culture Magazine
Image via fabulousfinds4.blogspot.com
This week we’re gonna check out a recipe similar to the Leary Biscuit that I posted a few weeks ago, but much more for the sweet tooth. We’re making make some S’mores. STONER S’MORES. Try stacking several on top of each other to create a “Super HIGH S’more Tower”. Send me a picture of your creation and I’ll send you some stickers. Send your pictures to ThisBuds4You@HailMaryJane.com.
What We’ll Need:
2 graham crackers
a piece of chocolate or a teaspoon of Nutella
1 large marshmallow puff
1 gram (ish) of weed, ground into a fine powder
- Take a graham cracker, use either chocolate or Nutella (a chocolate hazelnut spread), make a layer on graham cracker
- Place about 1 gram of the powdered herb on the chocolate or Nutella
- Place a marshmallow on the herb
- Place second graham cracker on top
- Toast for 5-7 minutes at 300 degrees F or microwave for 30-45 seconds (depending on the microwave)
- Graham crackers can be good, but can get yucky in microwaves.
- In a toaster oven, toast on a piece of aluminum foil to keep the chocolate from running messily.
- If using real chocolate, make sure to melt the chocolate.
- The general idea is to cook the cracker but not burn it.