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quote:

Originally posted by karim Body buzz more than a head buzz. It's not as "efficient" as when you smoke a joint. Bud brownies are more a luxury you enjoy when you have excessive amounts of pot lying around. Like when you and your buddy split a pound. Karim

Actually it's more efficient because you don't waste any of the goodness as you would by burning it.


as well, the high is 6-8 hours. but yah it's more of a body buzz, unless you are drinking, then it's an all over buzz..

There is only thing 2 things i do different, i add the nugs to the boiling water first, boil for 15 minutes, then I add the butter. as well, i like to simmer for a total of 2 hours. I find it much cleaner. Likewise i use very aromatic nugs so the extra time simmering helps pull out that taste.

As well instead of letting it get hard in the fridge over night (takes forever) after an hour or so in the fridge, pull out the bowl, and with a large serving spoon, just ladle out the floating butter into your container. (much easier to measure then butter frozen in the shape of a frisbee) stick the pot back in the fridge, and the next day you can spoon out the last few chunk. (this method is only good for extracting large quantites of butter. (1 lb or more)

anyone have a sweet recipe for lasgna. i really need one and detailed directions on how to make it. ill love you forever.

quote:

Originally posted by trancechaos anyone have a sweet recipe for lasgna. i really need one and detailed directions on how to make it. ill love you forever.

I'll have to ask my mom, dude.

Cale, you and I have to have a cooking show together. We cook good food.

We can call it:

The Master(bator) Chefs!

quote:

Originally posted by rabbitjoker Cale, you and I have to have a cooking show together. We cook good food. We can call it: The Master(bator) Chefs!

I'll sit front row and centre all the time...oh wait...unless the first few rows are dubbed the "Splash Zone"

quote:

Originally posted by Cuzo I'll have to ask my mom, dude.

sweet dude, much appreciated

quote:

Originally posted by *~LiSa-LoO~* I'll sit front row and centre all the time...oh wait...unless the first few rows are dubbed the "Splash Zone"

as part of the show, the first 4 rows get ponchos and shower caps!

Holy crap. I want Cale to cook me dinner!

quote:

Originally posted by Platipus as part of the show, the first 4 rows get ponchos and shower caps!

Haha ewwww

quote:

Originally posted by tatgirl Holy crap. I want Cale to cook me dinner!

I'll save you the leftovers!

I hate cooking for just myself. When I have someone to cook for I'll cook elaborate meals, multiple items, multiple courses - but when I cook just for me (when I'm home alone basically) I cook the most crass boring meals ever.

Today I decided to "kick it up a notch" and make my sad solo-meals more interesting.

Some of you are going to laugh at this but (this is NOT how I usually cook dinner)...

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TexiCali Macaroni & Cheese

1. Prepare your favorite Macaroni & Cheese recipe (for me it's melted Velveeta + shells). In my case I substituted the Velveeta with melted Monterey Jack (add a little milk to help with the melting of brick cheese and be sure to do it over medium-low heat [don't burn the milk!]).

2. Add Chipotle Pepper powder to taste.

3. Finely chop jalape�o peppers and add them to the dish.

4. Stir.

I usually add regular black pepper to Mac'n'Cheese but I was surprised how unique the flavor was when adding Chipotle. The smoked nature of the pepper really comes through and if you cook the pasta al dante you almost feel as if you have some sort of TexiCali casserole on your hands.

Variation: add some crumbled saltine crackers to the dish for a tasty crunch.

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This recipe makes me wonder what other variations are available on the Mac'n'Cheese recipe. I will report back when I have time to explore more options.

quote:

Originally posted by rabbitjoker

Mac 'n cheese is my favorite dish RJ. I'm thinking Cale & I will test this recipe out on the weekend! Thanks

I think we'll (and by we I mean I) be trying that recipe this coming weekend, RJ. Sounds awesome.

quote:

Originally posted by VERTiG0 I think we'll (and by we I mean I) be trying that recipe this coming weekend, RJ. Sounds awesome.

Ya? And let me remind you of how much dancing in the kitchen you do, and how much cooking I actually do!
/bickering

more recipes

quote:

Originally posted by VERTiG0 Oh, here they are. Chicken roulades filled with parsley and smoked Gruyere cheese. SO GODDAMN GOOD, am I right? Last time I went overboard with the Gruyere, so it was extra-cheesy, the way it should be all the time.

These roulades look yummy and easy to make too! I'll definately try this recipe. Will they be good if I make ahead and then re-heat in the oven?

anyone have a good recipe for making beef ribs?

quote:

Originally posted by trancechaos anyone have a good recipe for making beef ribs?

Slow Roasted Beef Ribs

1 bottle ketchup
1/2 cup maple syrup or honey
3 tablespoons balsamic vinegar
2 tablespoons worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon fresh minced garlic (optional or to taste)
3 finely chopped green onions or 1/2 cup chives
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 dash hot pepper sauce (optional)
4 lbs meaty beef ribs

--------------------------

1. In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a good balance of sweet and savory flavors).

2. Place the ribs in a large bowl, and coat with the sauce.
Cover, and refrigerate for 2 hours or as long as 48 hours, turning the ribs every so often.

3. Preheat the oven to 325 degrees.

4. Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down.

5. Brush with sauce, and bake for 30 minutes.

6. Remove from oven, and turn the ribs over, brush with additional sauce, bake for another 30 minutes.

7. Turn one more time, brush with the remaining sauce, and bake for another 35-40 minutes, or until ribs are tender, basting every so often.

Would anyone happen to have a recipe that includes pickles and mustard in it? It would be greatly appreciated, thanks.

damn Cale, you will be cooking for us this summer in Holland dude

quote:

Originally posted by magikb damn Cale, you will be cooking for us this summer in Holland dude

Damn straight he will be

quote:

Originally posted by rabbitjoker Cale, you and I have to have a cooking show together. We cook good food. We can call it: The Master(bator) Chefs!

Can I join too?

Yohan's Pork with Potatoes in Curried sauce

Ingredients
1lb Pork
2 medium sized onions
1 large potato
1 large tsp Indian curry powder
1 tsp pepper
1 tsp salt
1 small tsp basil
1 small tsp oregano
1 small tsp thyme
1 larg tsp worcester sauce
1 small tsp rosemary
1 tsp sesame seed oil
1 large tsp olive oil

Another one of so called 'Yohan food', which is generally me getting bored and fucking around in the kitchen. This one has the flavourful taste of the pork blended with the sweetness of potatoes and simmered onions, enhanced by the herbs with further added layers of taste from the blend of worcester sauce for sweetness and Indian curry for the tangyness.

Directions
-cut the pork into about 1" squares. Potatoes about 2" by 1" squares. Chop onions not too dicey
-on a pot, add olive oil and heat it. (Ensuring that the oil does not burn)
-add the veggies and pork into the pot
-add all the extra seasoning, minus the curry powder. Stir.
-cover the pot and simmer on medium heat for 5 mins
-get a bowl and add the curry powder into the bowl. Add 100mL of water to dissolve the powder.
-add the curry water into the pot. Stir, then let it simmer, occassionally turning.
-everything should be ready in about 10-15mins. Serves 3 people.

just a lil multi-purpose breading,

Fine breadcrumbs, fresh Parsley(and any other herbs u want_ Pomery Mustard, Cracked Black Pepper, and Clarified butter for a nice Colour, and to make it crunchier.

and when breading, use a mixture of French's Prepared Mustard, and Pommery Mustard.

great on Chicken and Salmon.

quote:

Originally posted by Halycon just a lil multi-purpose breading, Fine breadcrumbs, fresh Parsley(and any other herbs u want_ Pomery Mustard, Cracked Black Pepper, and Clarified butter for a nice Colour, and to make it crunchier. and when breading, use a mixture of French's Prepared Mustard, and Pommery Mustard. great on Chicken and Salmon.

i do something quite similar with chicken, i throw some garlic salt in there too

i'll post my recipe for honey garlic ribs tomorrow as soon as i look for my recipe book

quote:

Originally posted by MikeyN i do something quite similar with chicken, i throw some garlic salt in there too i'll post my recipe for honey garlic ribs tomorrow as soon as i look for my recipe book

why use garlic salt, when fresh garlic is just as simple to puree. or u can go one step further and roast the garlic to carmelize the sugar in there and make it sweeter.

ooooops, forgot to mention i bread the chicken with all that, and fry it in a pan with olive oil and a few (minced) cloves of garlic, i might throw some onion in there too

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