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!