Posts Tagged ‘recipes’

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.


How To: Make Stoney Cheeseburger Sliders

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

How To: Make Marijuana Scrambled Eggs

Watch this video for a well balanced breakfast 😉

How To: Make Lamb Kebabs With Marijuana Kalamata Aioli

Lamb Kabobs

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

Marijuana and Losing Weight?


Two recent events have dimmed some of the glow of marijuana, the world’s most widely consumed illegal drug. The first event is a study showing possible adverse effects of chronic marijuana use, presented at the recent annual meeting of the Society for Nuclear Medicine (SNM) in San Antonio, Texas.

According to the scientists who conducted the study, chronic use of marijuana causes a decrease in some brain receptors that bind with THC, the psychoactive chemical in cannabis. Using a PET scan to capture images of the brain, the study leaders found that chronic consumption of marijuana can lead to a decreased number of cannabinoid CB1 receptors specifically. These receptors play roles in pleasure, appetite, pain tolerance and other psychological and physiological functions throughout the body. The extent to which this may cause mental or physical troubles remains to be determined.

Employing PET scan imaging, the researchers examined the brains of chronic marijuana users, and found that CB1 receptor activity was reduced by as much as 20 percent. Upon cessation of marijuana use, receptor activity returned to normal, suggesting no lasting adverse effects. The study involved injection of a radioactive isotope into the bodies of chronic marijuana users, and then observing cannabinoid CB1 receptor activity via the PET imaging, which takes a nuclear image of biological activity.

The decrease of CB1 activity is known as “downregulation.” And while no specific adverse effects of this occurrence in marijuana users has been identified by researchers, there is a presumption among them that the decrease is not good.

Yet the downregulation of CB1 receptor activity may hold promise for those who are overweight. In sharp contrast to the ominous undertones of the SNM research, a tantalizing study conducted in Europe and reported in the British medical journal Lancet in 2005, showed that downregulation of the CB1 receptor in obese people can lead to a leaner body type. In that study, suppression of CB1 activity in obese subjects resulted in reduced waist size, improved blood levels of HDL-cholesterol and triglycerides, and improved insulin activity and overall reduction of symptoms of metabolic syndrome. This study suggests that downregulation of CB1 activity, at least in obese people, may be a good thing. So can pot help overweight people to slim down? The jury is out on that one.

Against of all of this science chatter about the negative or positive implications of reduced CB1 activity, another force is at work that may trouble pot smokers. The Dutch cabinet is moving to restrict access to the famed marijuana café’s of the Netherlands, limiting patronage to Dutch citizens, and forbidding access to foreigners. The Dutch bureau of tourism estimates that approximately twenty percent of all travelers to the Netherlands take advantage of the “coffee shops” that sell marijuana. Tourism officials in Amsterdam are fighting the proposed change of access, decrying that such a move would damage tourism to that city.

So what are we to conclude from all the activity around marijuana? There is an adage that the difference between a medicine and a poison is the dose. It is possible that very high use of marijuana may result in negative changes in overall function of the central nervous system, though this needs to be further established. At the same time, we may possibly have in pot a weight control agent. This seems to contradict the increase in appetite that most marijuana users experience. Further investigation into this is unquestionably needed.

Vilified by opponents and championed by users, marijuana remains a highly disputed drug. Studies show that occasional or medical marijuana use is far less harmful than use of either tobacco or alcohol, both of which are responsible for the deaths of hundreds of thousands of Americans each year. At present, not one marijuana-related death has ever been reported. Medical applications of marijuana, for pain, appetite and glaucoma are increasingly well established. And information from the U.S. government itself shows likely benefits of marijuana for the treatment of degenerative disorders of the nervous system.

The landscape for marijuana use is fluid, highly charged, and changing rapidly. Medical marijuana laws, medical marijuana dispensaries, and various scientific studies are pushing this medicine into the medical foreground, despite hue and cry from opponents. As investigators continue to explore the complexity of this age-old remedy and its use, we will likely discover more benefits and hazards associated with this highly popular drug.

Chris Kilham is a medicine hunter who researches natural remedies all over the world, from the Amazon to Siberia. He teaches ethnobotany at the University of Massachusetts Amherst, where he is Explorer In Residence. Chris advises herbal, cosmetic and pharmaceutical companies and is a regular guest on radio and TV programs worldwide. His field research is largely sponsored by Naturex of Avignon, France. Read more at

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How To: Make A Stoney Chocolate Milkshake

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
Chocolate syrup
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!


How To: Make Cannabis Carmel Couch Lock Crunch Bars

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.

caramel crunch bars Cannabis Caramel Crunch Bars


  • 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!

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