Posts Tagged ‘cooking with cannabis’

How To: Make Fettucine HIGH-fredo

Image via foodnetwork.com

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)

CANNABUTTER recipe is here

CANNAMILK/CANNACREAM recipe is here

DIRECTIONS

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.

Thank you, http://www.hailmaryjane for this recipe! It’s amazing!

How To: Make Cannabutter With Samuel L. Jackson

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.

Thanks http://www.goodandbaked.com!!!!!

How To: Make Poached Salmon With Cannabis Butter Sauce

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

Sauce
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.

Sauce Tips:
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.

How To: Make Chocolate Marijuana Truffles

12 ounces semi-sweet chocolate chips

4 tablespoons marijuana butter

¼ cup fine granulated sugar

2 egg yolks, beaten

1 cup finely chopped blanched almonds

1/3 cup liqueur (any flavor will do)

Cocoa powder for dusting

 

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

How To: Make Wake & Bake Waffles

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

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/

Information About Cooking With Marijuana

Cooking with Marijuana

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

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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.

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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.

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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.

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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.

How To: Make Marijuana Scrambled Eggs

Watch this video for a well balanced breakfast 😉

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