Have some Fun with these, Cooking with Canna*is



Basic principles of cooking with p*t:
Vital Extractions
1.Should use dry p*t, the stronger the better
2.P*t is not water soluble
3.P*t is soluble in ETHANOL
4.P*t is soluble in FAT

One basic ingredient in many thousands of foods is fat. Anything with butter, milk, cream, eggs, cheese, and a lot more contains plenty of fat. Lucky for us, p*t is fat soluble. This means that we can easily transfer the VITAL EXTRACTIONS of p*t into fat, and use that fat in any recipe calling for fat. More importantly, once we have the VITAL EXTRACTIONS in some form of fat, all we need do is go to the supermarket and look for a box of cakes/cupcakes/brownies/cookies/whatever. Or Rice-A-Riso,. Simply follow package instructions, using the appropriate VITAL EXTRACTION when called for.

Making the VITAL EXTRACTIONS

All you need do is soak some dry p*t in some source of fat. The easiest to use are butter/margarine and ethanol (grain alcohol, the alcohol it's relatively safe to drink).

Butter and/or margarine Put a pound of butter into a pot.
Put the p*t on the stove, with the heat very low. Better yet, melt the pound of butter in a double boiler. Heat the butter only until it's melted. Never let get hot, because butter burns easily. Margarine is a little more forgiving. Anyway, the point being that you don't need to get the butter/marg hot, just liquefied.
With this accomplished, mince up an ounce or two of dried p*t into a bowl. ( food processor works well, you can include seeds and stems) Pour this into the pan of melted butter/margarine. There should be enough melted butter/margarine to completly cover the minced p*t.
Stir slowly, let sit, stir, let sit, etc. in the melted state for 20 to 30 minutes. Then, turn off the heat, strain out the vegetable matter (a screen strainer is the best, but cheese cloth works well, too), and save the butter/marg in a bowl and refrigerate.
You now have a VITAL EXTRACTION. You can use this vital extraction in any pre-packaged wonder food calling for butter or oil. If you're really lazy, you can just eat it on biscuits. (does wonders on sandwiches too)
Oil Very simple. You can use any oil you want, vegetable oil of any kind. I use olive oil. Get a large bottle, with one of those white plastic caps that try to prevent the oil from splashing or dripping. Pour out a fourth of the oil. Fill the bottle with dried p*t. There should be just enough oil to submerge the p*t. Let this sit out for a day, then you've got a VITAL EXTRACTION. Use this oil in any recipe calling for oil. Better not to fry with it. Refrigerate unused p*t-oil. I usually make a huge batch of p*t olive oil, and it lasts through a many batches of brownies, cupcakes, pasta sauces, muffins, etc.
I lied. I'm going to give you a simple recipe. This is my most frequently prepared p*t food. 1. Brownie mix (calls for a 1/4 (maybe 1/3? whatever) cup oil
2.Twice as much pot olive oil
3.Follow package instructions, adding twice as much pot oil as recipe calls for.
4.Eat a couple brownies
5.Anhilation will occur within two hours. Usually takes between one and two hours for blood chemical levels to rise.
6.Effects will end between 2 and 4 or more hours.


Here are a few recipes from our very own columnist, Chef Ra, the tounge shaman of the fine green.. enjoy!!!

MAJOON

Majoon, in some provinces of India, is a potent jam which maybe spread on crackers, used as a pastry filling or eaten by the fingerful. One way to prepare it is:

Toast 1/4 ounce of cleaned marijuana tops on a dry skillet low heat until golden brown. Be careful not to scorch it. the toasted grass with 1 cup chopped dates, 1/2 cup raisins currants, 1/2 cup ground walnuts, 1 teaspoon each of nutmeg, anise seed, and ginger, and 1/2 cup honey.

Cook the mixture with 1/2 cup of water (add more if neededuntil the ingredients have softened and can be blended While hot, add 2 tablespoons of melted butter or ghee and stirfor 5 minutes. Seal in a jar and keep under refrigeration.


HOT REDNECK RED PEPPER G*NJA LINGUINE
1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers, cut up
1/8 lb. fine bud or leaf of ganja
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)

Take the ganja and heat it in butter over moderate flame. Cook the butter in a double-boiler pot, making sure you heat it for least 20 minutes, making sure not to burn the butter. Strain out leaf and set the butter aside. Cook your linguine, but not too Pour your butter into another pan and add pepper, garlic mushrooms, and sauté them a couple of minutes. Then drain linguine and add to the sauté mixture. Pour in the cream and let slowly reduce. The cream slowly thickens over a low When it boils off the bottom of the pan, you are ready to eat.





CHRISTMAS JAILHOUSE SHRIMP WITH PUNA BUTTER AND WEDGE FRIES
1. 1/2 cups shrimp 1.
cup white vinegar 1.
cup vegetable oil 1.
cup fresh basil (finely chopped) 1.
oz. fine ganja leaves 1.
stick butter or margarine 1.
tsp thyme 1.
tsp oregano 1.
large baking potatoes 1.
cup flour 1.
tsp cayenne pepper 1.
tsp paprika 1.
yellow onion (finely chopped) 1.
cloves of garlic (finely chopped) 1.
tsp good olive oil

Leave shrimp in shells and marinate them for two hours in the
white vinegar mixed with basil, thyme and oregano. Meanwhile,
melt the butter or margarine in a double boiler and add the ganja.
Heat for 20 minutes, making sure not to burn the butter. Quarter
the potatoes into thick wedges. Place flour, pepper and paprika
into a paper bag. Wet the potato wedges with water and toss
them in the flour and spices until they're coated. Fry the potatoes
until golden brown and set aside. Then sauté the onion and garlic
in the olive oil and toss in the shrimp for a couple of minutes, until
they're tender. Dip the shrimp in a dish of warm puna butter and
you sail with Santa RA.

CHEF RA's SUMMER TOASTIES
1 loaf whole-wheat bread
1 cup sliced avocado
1 lb farmer's cheese (a white, mild cheese)
2 tsp. ground hemp seed
1 tsp. basil
1/4 oz FINE SINSI
1 stick margarine or butter
To prepare Chef RA's Puna Butter, melt the butter ormargarine in a double boiler and add the ganja, cooking overa moderate flame for 20 minutes. (Don't burn the butter!)
Strain out the plant matter and set aside.
For the toastie, place slices of cheese, then avocado, on a piece of bread. Sprinkle with hemp seeds and basil. For extra variety, add tomato slices and sprouts or sun-dried tomatoes, and garlic. Top with another slice of bread. Then drop a tablespoon of
Puna Butter into a frying pan and grill the toastie on both sides, using low heat. Grill with as much butter as you can without burning the bread, covering the pan to melt the
cheese. Get TOASTED

Regards Ted (you may need to encrypt this one:-)