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.
Harold and Kumar Style Classic Sliders
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.
-Courtesy of Culture Magazine
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
To help us cool off this week we’re making Stoney Chocolate Milk Shakes. Super easy and super cool. Be the envy of all of your friends and sip on this badboy poolside. Remember your Visine; edibles give you bloodshot eyes, too.
What We’ll Need:
3 scoops chocolate ice cream
1/2 cup of cannamilk
In blender combine all ingredients and blend until smooth. Pour into glass and top with whipped cream, chocolate syrup or chopped candy pieces. ENJOY!
These cannabis caramel bars are a hearty treat, but don’t expect to move once they’ve kicked in. Couch-lock is almost certainly a guarantee.
- 1½ cups rolled oats
- 1½ cups flour
- ¾ cup brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup melted cannabutter
- ¼ cup melted butter
- (topping) ½ cup brown sugar
- (topping) ½ cup granulated sugar
- (topping) ½ cup butter
- (topping) ¼ cup flour
- (topping) 1 cup chopped nuts
- (topping) 1 cup chocolate, chopped
Preheat the oven to 375°F. Using a large mixing bowl, combine your oats, brown sugar, flour, salt and baking soda. Add your cannabutter and plain butter and then stir until the texture becomes crumbly. Set aside one cup of this mixture for later use with the topping.
Now grease a 13 by 9-inch baking pan and press the remaining oat mixture into the bottom of it. Bake this for about 10 minutes, or until lightly brown. Remove them from the oven and cool for 10 minutes, being sure to leave the oven on.
While the bars cool, you can begin making the caramel topping by stirring the sugars and butter together in a heave sauce pan. Heat the concoction over minimal heat until bubbling and then allow to simmer for half-a-minute. Remove from the heat and cool until tepid; now stir in the flour.
Finally, top the oat base with chocolate pieces and mixed nuts, then drizzle on the caramel topping, followed by the 1 cup of uncooked oat mix sat aside earlier in the recipe. Place back in the oven for an additional 20 minutes (or until the caramel bars are golden brown all over). Cool once more, cut and enjoy!
A simple recipe for pot tea along with an additional method for making weed wine.
You will need:
- 1-2 grams of good hash
- 1 fluid ounce of vodka
- a pot of tea
THC is not soluble in water, so while steeping your cannabis leaves to make tea will produce flavor, the tea will have no effect. However, should you have some hash oil honey, adding a teaspoon or so to the boiling water is an easy fix. If you don’t have any hash oil honey, try gently heating a single shot of vodka and stirring in the hash until it fully dissolves, then adding it to a pot of brewed tea.
If you prefer your tea sweet, try adding a bit of condensed milk, as this will also act to absorb the THC.
The same vodka trick can also be used to infuse your favorite bottle of wine. Simply uncork the bottle, remove a shots worth of wine, replacing it with the still-warm vodka mixture, and then re-cork. Shake the bottle carefully to combine the two liquids and set aside for an off-day. We’d suggest labeling it.
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!
- 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.