ITT we discuss the munchies...

[plainsnymph]

haha my immediate thought was lets all get together and cook up a storm. When I get high, I eat for hours. I both eat random things and cook and bake. I have been known to make a full course meal and 2 desserts whilst high. I have also been known to eat roughly 5-10% of my body weight.

I love cooking and cooking while high add a whole new dimension. They have a farmers market over in santa cruz, I say we go in and buy a bunch of fresh ingrediants and all make a meal together

[Idi0tb0x]

Sounds like a stoner potluck is in the future...(can we do it closer to the city though!)...

I am a trained chef...I will be down for the throwdown, bong in one hand, spatula in the other

[shitsngiggles]

Originally Posted by AdamAnt4201

1 bowl is just not enough...

ain't that the truth.

[weirdandspecial]

Originally Posted by RaveRRabbiT

i wake up with food hangovers quite often. If you have ever experienced one you know what im talking about.

I hear that man! I will eat so much, that the next day i pay for it 10 fold!! Its fun eating but it will get ya the next day! hahaha good stuff though

[randycaver]

easy munchies?

1. BLT bites. bake off a cookie sheet (line with aluminum foil) or sheet pan of bacon at 350 degrees for like 20-35 minutes(keep checking it), depending how crispified you want it.

lots of fat will be floating around in the pan, drain it off and save it for frying potatoes , I keep cooking the bacon with a lil fat til its fuckin crisp and fatty when you bite into it.

then just dice up some tomatoes and shred some lettuce... Spread some mayo or some other spread on bread or crackers and just assemble and slice into little bites... super easy if you have a kitchen and arent completely retarded...

2. Tomato, mozzarella, basil, good olive oil, and balsamic vinegar. If you are feeling frisky find some fleur de sel... kosher salt will do though

First slice the tomato, lay it out, drizzle some olive oil, sprinkle some fleur, lay some basil down, drizzle some reduced balsamico...

then top with that white goodness known as mozzarella.. smoked or marinaded slices are even better...

hell, put this on toasted slices of baguette and add some sliced prosciutto (you guys live in norcal, if you dont know what prosciutto or serrano is you arent living) and thats a fucking meal in itself..

3. 1 egg yolk, 8 ounces of oil, 2 tablespoons mustard, 3 tablespoons white wine vinegar or lemon juice.

separate egg yolk from egg white. Once that arduous endeavor has taken place, put the gg yolk in a bowl, add mustard and lemon juice or vinegar, get a whisk, measure 8 OUNCES of oil, any oil will do but canola is best, and while whisking, slowly add the oil to the egg yolk. If done with vigilence, a beautiful "mayonaise" will occur.

add onion powder, garlic powder, more lemon juice/vinegar worchestershire sauce, tobasco, and herbs to taste to this wonderful concoction and this will be the best dipping sauce evar. Again, if you are not retarded, you can do this.

4. Pm randycaver

[EvoLIC]

its the indicas u smoke that cause the munchies...which is why some of us don't get munchies.



when used recreationally, highs from "sativa" strains tend to produce clearer, "cerebral" highs, whereas highs from "indica" strains produce more "druggy" body highs, with emphasis on drowsiness, slight loss of motor coordination, and increase appetite ("munchies").

[shitsngiggles]

hey j, you sound medicinal. sativas sometimes induce anxiety for me, but i definitely function better with them - so that's pretty much all i buy. they also don't hurt my grubbing out ability. i wouldn't say i get munchies, but food is more delicious and enjoyable.

[Idi0tb0x]

Shit, making your own mayo by hand is a pain in the arse. Robocoup baby, robocoup.

Here's one of my signature dishes...bite my style.

Stuffed Pasta Roulade w/Cabernet Cream.

Pasta: 1 egg, 1 cup flour, 1 cup water (+/-), 1 tsp salt, 1 tbsp diced fresh italian (flat) parsley. Mix dry ingredients and herbs, add egg and 1/2 cup water, work into dough. Add water and incorporate by hand until firm but workable consistency. It's about 1 cup water total... On a floured surface, roll dough into a flat 1/4" thick square. Dough will be sticky, use flour as needed to prevent it sticking to your roller or the counter.

Filling: You could really go nuts here but, a simple blend of 1/2 cup ricotta, 1/4 cup shredded parmesean, and 1/4 cup chopped basil mixed with 1 egg yoke is great. Feeling carnivorous? Bits Lobster tail mixed in are delicious too. Spread this filling out onto the rolled dough all the way to both right and left ends but leaving a 1/2inch lip of dough at the bottom and a 2 inch lip of dough at the top. Starting at the bottom, fold lip up to start a roll and roll dough up into a log, seal the top lip with water (like a big pasta splif). Roll this into an old (clean) tee-shirt or kitchen towel and set into a large pot of salted boiling water. Let boil gently in rolled cloth for 25-30 minutes

Meanwhile, Sauce: rough chop one medium shallot, two cloves garlic, 1/4 cup fresh basil. In a medium hot high walled pan with 1/2 tbsp oil sautee shallots and garlic. After two minutes (don't burn garlic!) add 1/4 cup Cabernet Sauvingion (make sure it's wine you'd actually drink...or, in my case, are already drinking) let simmer two minutes, add 1 cup heavy whipping cream and stir well. Turn burner to high heat and volume by 2/3. During the last two minutes or so, add chopped basil. Remove from heat and strain sauce through a wire strainer to remove shallots and garlic. Some basil will pass through strainer, which is fine. Return sauce to pan, cover, and keep warm on low heat if needed.

Remove your pasta log from boiling water, unroll cloth and let air dry for two minutes. Slice log into 1/2 slices, (now you'll see the beautiful spiral pattern inside) arrange 4-5 slices on a plate (super filling) and pour your purple cream sauce over them. Grate a little fresh parmesean on top and garnish with a basil blossom...

Viola....serve with a medium bodied cabernet and some garlic toasts for the left over cream sauce...blam. Super good. Super high calorie and fat content though...do not eat every day.

I see a book coming....stoner gourmet.

[MojoKong]

Why Did Ravelinks Turn From Internet Soap Opera To Cooking Forum Overnight?

[DreamCatcher]

Because ecstasy turns us men into women.

[*STAR*]

Originally Posted by delightfreestylemx

With some Tainted Penut butta cups on top

i used to work for tainted man they sure know what there doing when it comes to edibles

[randycaver]

Originally Posted by DreamCatcher

Because ecstasy turns us men into women.

looking at top foodservice professionals, most of them are men. Especially when it comes to the cooking side of things.

ecstacy also had little to do with my desire to be a chef...

what I'm trying to say is that your statement=invalid.