RAMESH
03-28-2007, 06:39 AM
How to make cannabis butter
1 bag of shake (roughly 1/2 pound - 1 pound)
Large cooking/stock pot (mine is a 4 gallon)
5 pounds butter or margarine
cheesecloth for straining
thick elastic bands
empty plastic containers with lids (ice-cream pails or large Tupperware work best)
ladle or coffee mug
rubber gloves or oven mitts
It's always best to use the best leaf you can find. The more potent the shake, the more potent the butter.
Step 1: Put your 5 pounds of butter/margarine into the stock pot.
Step 2: Put in your bag of VERY dry shake (try to sift out any stalks or foreign matter.)
Step 3: Fill the pot with cold water leaving about 4 inches at the top for stirring.
Step 4: Set your stove element to med heat, leaving a slight crack open on the lid for steam to escape. Once the mixture comes to a boil, turn the heat down to low and
simmer for at least 5 hours. (You can do it for longer, but 5 hours is the minimum time to simmer.)
Step 5: Stir with a wooden spoon occasionally.
Step 6: Take it off the element and let it cool for a while. (Note: you only want to cool it as much as you'll need to be able to handle it with gloves, the hotter it is, the easier it
is to squeeze the butter out of the leaf.)
Step 7: Cut yourself some squares of cheesecloth and spread out your plastic containers. Put the cloth pieces over each container and secure it with the elastic bands. (I
usually double up each bit of cheese cloth.)
Step 8: Take a ladle or coffee mug and scoop out some of the green mixture onto the cloth. Keep pouring until you get close (about 6") to the top of the container. Then
take the cheesecloth off and squeeze into the container as hard as you can to get the most butter out of the mix.
Repeat into all containers until all of your green stew is out of the stock pot and squeezed into the containers. *Note: most of the butter is saturated into the leaves and
that's the part you want to ensure gets totally squeezed out of the mixture and into your containers.
Step 9: Put the lids on your filled containers and place them on a level surface in your freezer.
Step 10: After about 5 hours, the butter will solidify and some of the water will turn to ice. Take each container one by one over to the sink, take off the lid, and with one
hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the main butter
block. You should be left with a smooth, round slab of light green butter.
Step 11: I store my butter in empty margarine containers in the fridge. If you've got lots, you can put the butter back in the freezer and take it out as needed. Or you can
share it with your friends.
You can use this butter just as you would regular butter in any baking recipe. Simply substitute the butter your recipe calls for with your special butter.
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 or margarine in a double boiler and add the ganja, cooking over a 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.
BHANG
"From Flavors of India by Shanta Nimbark Sacharoff."
2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamon]
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar
Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, and enjoy.
PORK AND BEANS AND POT
1 large can (1 lb. 13 oz.) pork and beans
1/2 cup grass
4 slices bacon
1/2 cup light molasses
1/2 teaspoon hickory salt
3 pineapple rings
Mix together in a casserole, cover top with pineapple and bacon, bake at 350 degrees for about 45 minutes. Serves about six.
RA'S HEMP SEED TREATS
2 tbsp sucanat (organic cane sugar)
1 tbsp water
1/8 cup maple syrup
1/2 cup brown rice syrup
1 cup hemp seeds
1 cup sesame seeds
1 cup sunflower seeds
1/4 cup chopped cashew nuts
Use a double boiler. In top pot mix first three ingredients until sucanat has dissolved Add brown rice syrup, seeds and nuts Mix well until seeds are coated with sweetener Pour into baking pan and press flat Refrigerate overnight Cut into squares before serving.
STIR FRY BUD
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1/2 small onion
butter
herbal seasoning of your choice
Slice the peppers lengthwise into strips about 1/2-3/4 inch wide. Chop the onion. Throw everything together in a skillet with the butter and sautee. Serve over rice. Wait an hour. ENJOY!
tips: It's best to use real butter because herbal seasonings are fat soluble. You want the butter to carry the goodies. Use of a vegetable-oil-based margarine won't work as well. If you're cooking this with friends, take turns standing over the skillet stirring the veggies and seasonings. You don't want one person to have *all* the fun, as the vapors can be quite intense.
my favourite has to be that moirs do it yourself sponge pudding (don't be shy with the weed) serve with ice cream
i really enjoy weed i don't drink & hard drugs is things that you should stay away from
you should only use that shit to a limited handfull times in your life & even then make sure what you taking some shit is just not worth even trying
i don't recomend any of that shit but weed even though it's bad for you & got some fucked up long term side effects it's still my drug of choice
it's cool to eat weed on a rare occasion but not recomended to eat too much at once because you will get extremely nausios & your stomach will cramp & it takes a long time to wear off, i recomend you put your finger down your throat & get that shit out of you
it could take up to 45 minutes for it to kick in so when you cooking with weed take note on how much weed you using so you will know how much you should eat to have a pleasent trip
it will take a few times to know how much is the right amount for you
1 bag of shake (roughly 1/2 pound - 1 pound)
Large cooking/stock pot (mine is a 4 gallon)
5 pounds butter or margarine
cheesecloth for straining
thick elastic bands
empty plastic containers with lids (ice-cream pails or large Tupperware work best)
ladle or coffee mug
rubber gloves or oven mitts
It's always best to use the best leaf you can find. The more potent the shake, the more potent the butter.
Step 1: Put your 5 pounds of butter/margarine into the stock pot.
Step 2: Put in your bag of VERY dry shake (try to sift out any stalks or foreign matter.)
Step 3: Fill the pot with cold water leaving about 4 inches at the top for stirring.
Step 4: Set your stove element to med heat, leaving a slight crack open on the lid for steam to escape. Once the mixture comes to a boil, turn the heat down to low and
simmer for at least 5 hours. (You can do it for longer, but 5 hours is the minimum time to simmer.)
Step 5: Stir with a wooden spoon occasionally.
Step 6: Take it off the element and let it cool for a while. (Note: you only want to cool it as much as you'll need to be able to handle it with gloves, the hotter it is, the easier it
is to squeeze the butter out of the leaf.)
Step 7: Cut yourself some squares of cheesecloth and spread out your plastic containers. Put the cloth pieces over each container and secure it with the elastic bands. (I
usually double up each bit of cheese cloth.)
Step 8: Take a ladle or coffee mug and scoop out some of the green mixture onto the cloth. Keep pouring until you get close (about 6") to the top of the container. Then
take the cheesecloth off and squeeze into the container as hard as you can to get the most butter out of the mix.
Repeat into all containers until all of your green stew is out of the stock pot and squeezed into the containers. *Note: most of the butter is saturated into the leaves and
that's the part you want to ensure gets totally squeezed out of the mixture and into your containers.
Step 9: Put the lids on your filled containers and place them on a level surface in your freezer.
Step 10: After about 5 hours, the butter will solidify and some of the water will turn to ice. Take each container one by one over to the sink, take off the lid, and with one
hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the main butter
block. You should be left with a smooth, round slab of light green butter.
Step 11: I store my butter in empty margarine containers in the fridge. If you've got lots, you can put the butter back in the freezer and take it out as needed. Or you can
share it with your friends.
You can use this butter just as you would regular butter in any baking recipe. Simply substitute the butter your recipe calls for with your special butter.
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 or margarine in a double boiler and add the ganja, cooking over a 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.
BHANG
"From Flavors of India by Shanta Nimbark Sacharoff."
2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamon]
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar
Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, and enjoy.
PORK AND BEANS AND POT
1 large can (1 lb. 13 oz.) pork and beans
1/2 cup grass
4 slices bacon
1/2 cup light molasses
1/2 teaspoon hickory salt
3 pineapple rings
Mix together in a casserole, cover top with pineapple and bacon, bake at 350 degrees for about 45 minutes. Serves about six.
RA'S HEMP SEED TREATS
2 tbsp sucanat (organic cane sugar)
1 tbsp water
1/8 cup maple syrup
1/2 cup brown rice syrup
1 cup hemp seeds
1 cup sesame seeds
1 cup sunflower seeds
1/4 cup chopped cashew nuts
Use a double boiler. In top pot mix first three ingredients until sucanat has dissolved Add brown rice syrup, seeds and nuts Mix well until seeds are coated with sweetener Pour into baking pan and press flat Refrigerate overnight Cut into squares before serving.
STIR FRY BUD
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1/2 small onion
butter
herbal seasoning of your choice
Slice the peppers lengthwise into strips about 1/2-3/4 inch wide. Chop the onion. Throw everything together in a skillet with the butter and sautee. Serve over rice. Wait an hour. ENJOY!
tips: It's best to use real butter because herbal seasonings are fat soluble. You want the butter to carry the goodies. Use of a vegetable-oil-based margarine won't work as well. If you're cooking this with friends, take turns standing over the skillet stirring the veggies and seasonings. You don't want one person to have *all* the fun, as the vapors can be quite intense.
my favourite has to be that moirs do it yourself sponge pudding (don't be shy with the weed) serve with ice cream
i really enjoy weed i don't drink & hard drugs is things that you should stay away from
you should only use that shit to a limited handfull times in your life & even then make sure what you taking some shit is just not worth even trying
i don't recomend any of that shit but weed even though it's bad for you & got some fucked up long term side effects it's still my drug of choice
it's cool to eat weed on a rare occasion but not recomended to eat too much at once because you will get extremely nausios & your stomach will cramp & it takes a long time to wear off, i recomend you put your finger down your throat & get that shit out of you
it could take up to 45 minutes for it to kick in so when you cooking with weed take note on how much weed you using so you will know how much you should eat to have a pleasent trip
it will take a few times to know how much is the right amount for you