Monday, March 21, 2011
Hi guys, How is everyone today? Got a good one for you. I was surfing the internet looking for new and unusual recipes to try out. One recipe called for Extra Virgin Cannabis Olive Oil. That hit me right between the eyes. What a great idea, extract the THC from the marijuana using olive oil. Well I love olive oil, I use it for so many things, and I'm crazy about marijuana. So who could ask for a better combination. I especially like the idea of using a pressure cooker. Makes things go so much faster and better. Well I have the pressure cooker, the marijuana, but I don't have enough olive oil. So I'm going to get some and give it a try. Why don't you too and let me know how yours turned out. To understand what I'm talking about I have a video that does just that. Enjoy
Wednesday, March 16, 2011
Today is payday and I'm venturing into town to pick up some goodies for a special dish. I saw some wonderful sounding recipes and I'm going to try one tonight. I'll let you know what I decided and if it was any good or a waste of good pot. In the meantime here's the original trailer for Cheech & Chong's "Up in Smoke". It was the movie that changed society's view of marijuana. I hope you enjoy it as much as I do.
Thursday, March 10, 2011
Hi guys. I'm sorry that I didn't add this sooner but I assumed that everyone knows how to make infused butter. People think that it's hard but actually it's rather easy. Takes a little time but really no effort at all. Here's what you'll need: A medium saucepan, One pound unsalted butter, two cups of water, something to strain the pot from the liquid, and the most important ingredient........pot. Use about 1/2 to 1 ounce of weed. The amount depends on the quality of marijuana and the strength of the high you wish to attain. This will come with your personal experience. First crush and mix the pot, water and butter in the saucepan and heat to a rolling boil over a medium heat. Let it boil for about 2 to 3 hours adding water so it never boils away. This prevents the butter from burning. After cooking and cooling just enough to handle the grounds strain the liquid through cheesecloth, or a fine mesh stocking or strainer. Squeeze the grounds out by hand to get every last drop. Chill until the butter sets, and pour off the remaining water. You're all set to start cooking. Have fun!