Hot Buttered Bhang..~

[Pharm Girl]

55 g butter or ghee
10-15 g good marijuana tops or leaves
2.5 dl vodka
powdered cardamom (optional)
honey (optional)
whipped cream (optional)
Melt the butter in a saucepan. Crumble in the grass and stir it in. Continue stirring over medium heat for one minute. While it is hot and sizzling, add the vodka. Be cautious that the hot butter does not make the mixture spatter. It is best to pour in the vodka swiftly.



Continue to boil for 30 seconds or more stirring all the while. The cardamom may be added during the boiling.

The longer you boil the less alcohol the drink will have. After boiling for desired time strain the liquids. Press the mash with a spoon to remove all the liquids.

The effects may be felt in less than 15 minutes.

[Pharm Girl]

7 g cleaned marijuana tops
2.5 dl chopped dates
1.25 dl raisins or currants
1.25 dl ground walnuts
1 teaspoon ground nutmeg
1 teaspoon anise seed
1 teaspoon ginger
1.25 dl honey
1.25 dl water (more if needed)
2 tablespoons melted butter or ghee


Toast the marijuana on a dry skillet over low heat until golden brown. Mix all the ingredients except the butter and cook until the ingredients have softened enough to be blended together.



While hot add the butter and stir for 5 minutes. Seal in a jar and store refrigerated. Majoon may be spread on crackers, used as a pastry filling or eaten by the fingerful.

[SageTree]

And thanks for this too....two great things I've read about. Now can try. I need to look up stuff when I come across it more often.

[al-Mu'akhkhir]

holy shit thanks for all the recipes~!

[Pharm Girl]

more to come...

[mothernature]

These are great. Thank you.

A couple of questions.....

what is ghee? and how much is a dl?

I wonder....would it be tasty to make an entire (gourmet) meal of pot food? Would a person be able to eat dessert? Is this where the term 'pot luck' comes from? heehee

[Pharm Girl]

dl= deca litre.....


and i'll find some ghee recipes

[Pharm Girl]

I'm back with the answer.........


Ghee is an ingredient in many Middle Eastern dishes. It is also called clarified butter. Ghee can be quite expensive in the stores; making it in your own kitchen is easy and inexpensive. You can stores ghee in an airtight container on a pantry shelf.

Ingredients:

1 pound unsalted butter

Preparation:

Using a medium saucepan, heat butter on medium heat.

Allow butter to melt and bring to a boil, stirring. You will notice that the oil will separate itself. The top will begin to froth; remove froth.

Allow the oil to become clear. Once, clear, remove from heat and allow to cool for 15 minutes.

After cooling, strain ghee through a very fine strainer into container or jar, or through 3-5 layers of cheesecloth.

Put lid on container and store on shelf.

[Pharm Girl]

Ghee is basically clarified butter which is further processed by driving out excess moisture. Whilst you can buy commercially prepared ghee, below is a detailed "recipe" for making it.



The extra processing gives it a longer life and much higher smoke point, i.e. it can be heated to a higher temperature (about 190C/375F) before it starts to burn and is therefore more practical for frying or sautéing.

Ordinary butter would brown and burn well before that temperature.



Although it originated in India, good commercially prepared Ghee is now manufactured around the world including Holland, Scandinavia and Australia.

Home-made Ghee



Makes approx 360ml/12fl.oz.



Ingredients

450g/1lb Unsalted Butter



Instructions



1. Melt the butter in a heavy saucepan over low heat.



2. Once melted, increase the heat and bring to the boil. Once the surface is completely covered with foam, stir gently and reduce the heat to very low.



3. Simmer, uncovered and undisturbed for 45 minutes, or until the milk solids in the bottom of the pan have turned golden brown and the liquid on top is transparent.



4. Remove from the heat and strain the butter through a metal sieve lined with linen or four layers of cheesecloth. You may have to do this several times until it is perfectly clear. Even the smallest of solids left in the ghee will reduce it's cooking properties.



5. Pour the ghee into a glass jar and seal tightly. This can be kept at room temperature for several months, provided no moisture is allowed to enter the ghee (e.g. dipping a wet spoon into it) or for longer if refrigerated. It can also be frozen for up to 1 year.

[fenderbender]

so you could then make foods that have a higher cooking point or w/e with ghee then u can with plain cannabutter right?

[Mercury]

so much weed. 7-10 grams costs about $90-$120.

My question is: does weed quality matter when you use it for cooking? In theory THC is THC and smoking quality shouldn't play a factor. So one should be able to cook with low quality weed for decent quality results?