kitchen cooking

CANNABUTTER from Cannawitch Creations

CannaButter is a butter-based solution which has been infused with cannabinoids. This is achieved by heating the raw cannabis material (leaf or flower) along with butter and allowing the cannabinoids to be extracted by the fat.  Knowing how to make CannaButter is the core of most marijuana food recipes. CannaButter is the essential ingredient that gives the high in marijuana food, so take your time to make it right.


Making CannaButter requires just a few simple steps. Mostly, your time will be spent waiting, however, the longer you wait the better your CannaButter will be.

INGREDIENTS:

  • 4 sticks of UNsalted butter, NOT margarine!
  • 2 oz. cannabis leaf/trim, 1 oz if using buds
  • 1 cup of water
  • 5 Tbsp soy lecithin (optional)


TOOLS YOU NEED:

  • Large pot for boiling
  • Large plastic bowl
  • Small bowl
  • Strainer
  • Grinder
  • Cheesecloth or an old pair of pantyhose


DIRECTIONS:

1. Crush or grind your cannabis leaves or bud using a clean electric coffee grinder, hand held bud grinder, or scissors.  The more the leaf and bud is ground the easier it is for THC extraction.  Place your cannabis on a cookie sheet and place in the oven at 250 degrees Fahrenheit for 20 minutes to decarboxylate.  This will ensure you get the most medicinal quality possible from the cannabis you are using, turning any THCA into valuable THC.
2. Grab your large pot or double boiler and add the 4 sticks of unsalted stick butter. Heat on very low stirring occasionally until melted. Don’t get stoned and burn it!
3. Once the butter is melted, add your cannabis leaves or bud and water to the pot. Mix and bring to a slight simmer with the heat still on low and cover, stirring occasionally to help aid extraction.
4. The hardest step in making this concoction is that you must wait! The longer you wait with this recipe the better the butter.  Let your CannaButter mixture simmer for no less than 4 hours, and no more than 24. If it looks like it could use some more water during the wait time feel free to add a little bit more as needed.
5. After you can’t wait any longer, remove the potion from the heat and let it cool until manageable (about 10-15 min). Now pour your fresh CannaButter through the strainer into your large plastic bowl, this removes the majority of the cannabis plant matter.
6. For a nice buttery consistency, and better tasting end product, strain several more times through cheesecloth or pantyhose.  
7. Cover your bowl and place it into the refrigerator to cool. Once fully cooled, the remaining water will separate from the butter and settle to the bottome of your bowl.  Give your bowl a squeeze to help release your CannaButter, which will allow you to easily pour off the excess water. There may be a slight “sludge” on the bottom of your slab, which you can rinse off with cold water or scrap off with a butter knife.  if left on, this will make your end product taste like dirt. 
8. FINALLY, re-melt your CannaButter and add 5 Tbsp lecithin (optional), stirring until incorporated.  Pour into storage container, seal, and place in back in the refrigerator to cool and solidify.  Store whatever you wont be using immediately in the freezer to prevent molding. 

~~~~~  Your CannaButter is now ready to use any time you are. 

Keep checking my blog for more great Cannabis Concoctions & Pot Potions.

anonymous asked:

ok but I just wanna clarify... did this conversation happen in their dorm... like Matty isn't out in the common room cooking up human organs is he?? lmfao. those vending machines in the background got me messed up

lmfaoooooo i was wondering if anyone was gonna say anything about that because honestly i kept laughing about him casually seasoning hearts in the dorm’s kitchen.

but.. he was. it was around 5am when they spoke. Matt has memorized pretty much everyone’s schedule in their dorm to the point where he knows what’s going and how much time he has to roam around comfortably because honestly he has to. he get’s up super early to make his breakfast/lunch then goes to practice for 2 hrs and after that he starts his classes for the day while everyone else is just getting out of bed. on top of that Matt just has a great third eye.. his senses and reflexes are stronger than the average person. he knew Zero was on his way to the kitchen before he even got to the first floor because he knows his scent.

Chicken and rice casserole

Here’s a recipe that I cobbled together that turned out pretty luscious. I’m actually eating leftovers of it right now. It’s a slight variation on a casserole recipe that I’m sure you’ve probably seen/eaten before. As a Southerner™, my body is composed of approximately 70% casserole (I don’t drink much iced tea, though….my witchy side prefers his tea hot).

  • 1 cup uncooked rice
  • 2 chicken breasts
  • maybe like 2-3 stalks of celery, sliced
  • a small onion chopped, or a couple tbsp. minced dried
  • ¾ cup mayonnaise, or maybe a little more
  • 1 can cream of chicken soup
  • 2 tbsp. vinegar (I used a lovely herb vinegar that I made)
  • 1 tsp. each dried dill and oregano (if you’re using fresh herbs, always use much more)
  • 1 tsp. pepper
  • (salt to taste, but I cook the rice with salt and leave it at that)
  • Ritz cracker crumbs, or cornflakes, or anything crunchy that sounds good

Preheat oven to 350°.

Put chicken breasts in a pot of water and bring to a boil, then simmer. Meanwhile, cook rice according to package (I use 2 cups water, 1 tsp. salt, and a pat of butter, bring to boil, reduce to low, cook for 15 minutes). The rice and chicken should be done at about the same time.

Once chicken is cool enough to handle, chop or shred. Combine with rice and all the remaining ingredients minus the crackers. Make sure you taste as you go!

Spread casserole into a 9″x13″ glass dish, top with cracker crumbs. Bake uncovered for 30 minutes. Or you can mix it up ahead of time, minus cracker crumbs, and stick it in the refrigerator to bake later. Maybe bake for a little longer if it’s stone cold (I’ve done it before, but I don’t remember how long - mea culpa).

On RobotXLaserbeam

Me: Okay, I don’t even like golf, why am I interested in this?!?

My brain: Pfft… Yah. You didn’t even like Basketball.

Or Volleyball.

Also, Swimming.

Or Ice Skating.

Not to mention Biking.

And Running.

And didn’t you just say you’re gonna start binge-watching that Baseball anime today?

Oh, and remember, you even watched that Boxing, Football and Tennis anime when you were a lot younger?

Don’t even get me started when you -

Me: Okay, okay, I get it… I f*cking let you out for 5 seconds and this happens.

Wherein I nerd about cooking.

(Reposted from Facebook)

Rant time. Buckle in for some food talk, fuckers.

Right. So. A chord. At its most basic, three notes played at the same time. There’s countless ornamentations, variations, sexifications. The Tristan chord, for example: F, B, D sharp, G sharp. Augmented (damn, I love that word and its Latin-derived hotness) fourth, sixth, and ninth anchored in the bedrock of a bass note. Jazz chords are maybe a triad with a seventh. But at the root, what we’ve got is three stacked notes kicking ass together. Plainsong knocked on its ass. Or knocked up. Whatever.

(For the purposes of this exercise, we are ignoring arpeggios. Cope.)

Y’all. Y’ALL. This is exactly how to build a flavor profile. No, seriously. Hear me out.

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4

The NoMad Cookbook: Learn The Secrets Of One Of New York’s Best Restaurants

It’s out! The book written by NoMad’s Daniel Humm, Will Guidara and Leo Robitschek that will widen your cooking horizons and make you want to get behind the stove instantly is finally here and waiting for you in the bookstores. The Nomad Cookbook will unveil the secrets of those meals you tried and always had to come back for more.

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Here’s what happens when you give me alcohol, a kitchen, and a smartphone.