If you can eat it I can get you high. - pro chef.

[fdaapproved]

Originally Posted by Monk Hughes

while reading that i had Cordon Bleu in my mind. pork meat filled with ham aaaaand cheese which would maybe be an interesting base for getting THC to work.

thats a good point, you could use a cheese as a fatty base in a roulade or something.

[Randomhero]

The first thing that came to my mind would have to be this:

I would make the compound butter, once the butter is hard I would take it out and let it get soft like a tub of butter would be, soft enough that you can wear a plastic glove and work with it. I would rub this soft butter in between breast meat and the skin.

Doing this should give you an end result that will not only taste good, but get you super baked!! Remember mr.FDA wrap up the leftovers put em in the fridge then consume the rest when you are able to get off the couch! heh


oh while im thinking about it, wear a latex glove or something so the butter doesnt get all over you, ya dont want to waste any of that butter.


Another idea, (after staring at the screen for 10mins thinking) How about making a stuffing? you would be able to enhance the stuffing with thc (ie.butter). Now im not sure if the thc would make its way into the bird itself or not, could just be thc stuffing with weed aromatics for the bird heh.

when i think of more ways to bake it with birds ill letcha know

gl, hope any of this can help ya!


oooo, you could just make a weed gravy to use on the birds.....

[fdaapproved]

I was thinking of a stuffing or a roulade would be the easiest, and the gravy is a good idea too man.

[Randomhero]

how do you plan on getting thc into a roulad?

[fdaapproved]

Originally Posted by Randomhero

how do you plan on getting thc into a roulad?

using it as an actually ingredient in a fat based stuffing.

[Randomhero]

gotcha man! I need to start a 'Food under the influence' picture thread, with pictures of food containing thc!! ill get that started when i get some pictures.

[punchmeplz]

making marijuana garlic toast would go good as hell with that marinara sauce.I'll have to try it one day.

[fdaapproved]

Originally Posted by Randomhero

gotcha man! I need to start a 'Food under the influence' picture thread, with pictures of food containing thc!! ill get that started when i get some pictures.

once i get back in the swing of things back home(just got back from college) i would be more than willing to help you in that thread!

[Randomhero]

yo for the garlic bread use ganjbutter minced garlic (just buy it in the jar) fresh chopped parsley( make sure u washed it first and dry it in a towl or paper plate) shallots minced then just brush onto bread......mmm u could even make weed bruchetta...... ima make sum now im so hungry

[TheChosenOne]

i........i.........i love you, no homo

[barfdog17]

Originally Posted by Randomhero

That list up there ^^ is just a partial list. Hell I could get you high on fillet Mignon if I wanted.

One thing i have not tried yet would be marinara sauce. Ive read about making it awhile back, and just never took the time to try it. Baking consumes a lot of my time these days.

extremely interested in THC steaks, I love pan frying or bbqing my steaks though, but high heat and THC =

The marinara sounds amazing too.

[Randomhero]

Originally Posted by barfdog17

extremely interested in THC steaks, I love pan frying or bbqing my steaks though, but high heat and THC =

The marinara sounds amazing too.

No no. This is what you do with the steak buddy. You cook the steak the way you want it, any kind of cut really.

Instead you make a compound butter with it.

What I would do if I were you:

Make the butter as directed. Once in solid forum you will place what ever amount desired for finished product into a electric mixing bowl. Let it sit and get partially soft, once its soft add a tad bit of hvy cream (ie. 1/4 cup(like a stick of butter from a 1# box) of butter gets 2TB of hvy cream),

chopped fresh parsley (flat leaf or italian it doesnt matter. Always remember to wash parsley well to get out all the dirt, and sometimes insects. Naturally dry the parsley or dry with paper towls.) once the parsley is chopped, not minced you dont want it too small, place in a kitchen towl or coffe filter, cheese cloth, and ball it up in the middle and run under cold water while squeezing out all the soaked up water constantly till no green is comming out then place on a paper towl on a plate after squeezing out as much water as possible in a fridge to dry. THIS IS ALL SIMPLE TRUST ME ITS WORTH IT KEEP READING Heh....moving on.......as we were.....place parsley into the butter/cream mixing bowl.

Mince up a garlic clove and a shallot or im a fan of the pre minced garlic and shallots glass jars. throw into mixing bowl.

Add some cracked blacked pepper to taste.

Start mixing on slow till all ingredients are churned together, then slowly increase to a comfortable high speed (When i say comfortable I want you to go as high/fast as possible without anything being flinged like hells angels out of your bowl.) You will be whipping this hvy cream/butter mixture till its thick. then scoop contents from bowl length wise onto plastic wrap. Proceed to roll the butter mixture into a roll/log/tube shape constantly twisting the ends to make it compact. fold in twist and set in fridge to harden.

Now the best part comes. Cook that filet mignon wrapped in prosciutto med rare on the grill, getting perfect diamonds. As soon as it hits my plate I cut a piece of compound butter and place atop the steak and let it slowly melt! I also put this compount butter on my baked potatoes, french bread cut into 1"thick round slices topped with parmesean cheese, and italian spices and a lil italian seasoned salt then baked into crutons also used for bruchetta bread to be topped with w/e topping mixture u want(i use a tom mixture with a hint of balsamic ving.), you can use it as a spread for bread, melt it on escargot aka snails, melt on some pasta as a butter sauce, dip ur shrimp/lobster in it. Use your imagination, I have so many ideas that it would take days to write them all in this post heh. (this was the secret at the end of all this reading.....gl, have fun, love life, and enjoy)

ps. use some bread to soak up the goodness run off from your steak.

[Glass Clown]

Gives a new meaning to the term "baked potato."

Can you do the same thing as the butter but with olive oil?

When you make the butter, does it end up being clarified? Do you think it would work with clarified butter? Sauteeing with the oil or clarified butter would probably be too hot for the THC, wouldn't it.

Damn I wish Alton Brown would do an episode on this!

What in your arsenal of "good" eats would you say is the most portable and lasts the longest. I'm leaning towards the classic brownies, especially since my SO can't have chocolate Perfect way to hide the stash in plain sight.

[SoCalToker]

Pretty much anything with fat can be THC-infused. I've seen THC pizza, wings, lemonade, soda, beef jerky, twinkies, chili, quesedillas, chocolate bars, your usual sweets (brownie, cookie, cupcake, etc.), pancakes, milk (the easily seperable cannabutter in it gave it a nasty effect, and had to be constantly shaken to get rid of it).

Honestly, though, once I have started eating hash oil chocolate bars, I pretty much gave up on everything else. There is nothing like feeling a nice buzz off of 1/3 of a chocolate bars when most medical edibles don't do anything for you.

[Glass Clown]

Hash oil chocolate bars? That gave me a woody! You make those? If so, how?