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What's Cookin?

More chicken Alfredo, lol.

Pan seated chicken seasoned with steak seasoning, finished off with a Torch.

And some cheddar bay biscuits
 

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Moe.Red said:
@Kanzeon does. Gets high from them too. Never could explain that.

He’s got the perfect liver for this application. Genetic winner.
Click to expand...
My family has tried it here and there. Supposed to be good for you. 🤷‍♂️

As it’s the raw green leaves I don’t know if the average person can get high from it but I’ve read some pets are believed to get high by ingesting them.

I was asking as a old friend is fighting cancer and I was looking for things that might help that I can do. We tried them at first to see how it tasted and/or effected us. Other than the need to finely chop the leaves it was fine. (Hairs on the leaves can make eating large pieces tricky.)

So other than salad I was wondering if anyone has tried in meals like stir fry, stews, or anywhere a spinach or green leaf veggie was used?

In the US I’ve had a broccoli rabe dish that was great that cannabis might work with. I just don’t know the recipe.

Anyway, just a thought.
 
Leaves can get you high, if you don't smoke much, or only smoke leaves.

The sativas that essentially composed the reefer supply in the USA, back in the 70s, had tons of leaf. "Buds" were wispy, and just mixed in with leaves, stems and seeds.

For my first ever outdoor grow, my plants didn't even develop flowers. It was all leaf. It was a land race Colombian Gold strain, and they had not flowered by September, when I had to leave for school, so we chopped them. There was a huge dry spell (1976) and my ounces of pure leaf were in great demand.

Once we started getting buds, toward the end of the decade, we never smoked leaves again.
 
When you eat leaves like in a smoothie, what is the process for decarboxylation?

It's happening somehow for some people. At the other place I was told that body heat did it. I never bought that.
 
Moe.Red said:
When you eat leaves like in a smoothie, what is the process for decarboxylation?

It's happening somehow for some people. At the other place I was told that body heat did it. I never bought that.
Click to expand...
It's possible the blender could do it, you can cook soup in a good blender just from the heat created by the friction of the blades. However I would think it wouldn't work in a smoothie surrounded by frozen things.
 
Could you squeeze it into a juice like wheat grass? I think wheat grass juice shots are nasty but if there are big health benefits then why not?
 
I don't like the flavor or smoke of leaf so they usually go into the compost bin but after this grow I'm finally committing to making cannagars which are pretty much modernized Thai Sticks.
It's a long process and difficult. Rate of failure is very high the first few times I've tried but I'm hoping with a mold I can get better results rather than wrapping with string.

But the jist of it is rough ground flower compressed, wrapped, & tied around a bamboo skewer then left to cure anywhere from 3 hours to a few days. Longer the better.

Next, coat the cigar with hash oil then wrap with destemed leaf blades in a spiral pattern. After the first layer of leaf is down add another concentrate like dry sifted kief and wrap with more leaf until it's all evened out and smooth.
After the final wrap, cure it for a week or longer (58%-62%) so you get as much chlorophyll to off gas as possible.

What you get in the end is a very slow burning cigar. Depending on use, one cigar loaded with 4-7 grams can burn 6 hours or longer

 
Bandit420 said:
I don't like the flavor or smoke of leaf so they usually go into the compost bin but after this grow I'm finally committing to making cannagars which are pretty much modernized Thai Sticks.
It's a long process and difficult. Rate of failure is very high the first few times I've tried but I'm hoping with a mold I can get better results rather than wrapping with string.

But the jist of it is rough ground flower compressed, wrapped, & tied around a bamboo skewer then left to cure anywhere from 3 hours to a few days. Longer the better.

Next, coat the cigar with hash oil then wrap with destemed leaf blades in a spiral pattern. After the first layer of leaf is down add another concentrate like dry sifted kief and wrap with more leaf until it's all evened out and smooth.
After the final wrap, cure it for a week or longer (58%-62%) so you get as much chlorophyll to off gas as possible.

What you get in the end is a very slow burning cigar. Depending on use, one cigar loaded with 4-7 grams can burn 6 hours or longer

Click to expand...
My buddy makes them, he made his own mold. He is a little extra in the stoner department, so he also adds dabs and shit, plus rolls it in kief or some other fancy shit and yes, they last forever and whack you into next week.
 
One of my favorite ways to cook... over the campfire. Oh you want coffee? Go find some sticks, nurse the fire, get real stoned while you wait for the water to boil, wait 15 minutes longer to perk... now you can cook breakfast because it's been 2 hours and there are coals. 🤣⛺️🔥 FB_IMG_1686704460194.jpg
 
TSD said:
One of my favorite ways to cook... over the campfire. Oh you want coffee? Go find some sticks, nurse the fire, get real stoned while you wait for the water to boil, wait 15 minutes longer to perk... now you can cook breakfast because it's been 2 hours and there are coals. 🤣⛺️🔥 View attachment 7307
Click to expand...
Not gonna lie i do this at home occasionally in the summer lol.
 
Why does food cooked over an open fire when you're camping always taste so good?🤔
 
Rootsruler said:
Why does food cooked over an open fire when you're camping always taste so good?🤔
Click to expand...
Maybe it's the smoke, Maybe it's the manual labor required to be successful. I usually try to go around and find tasty sticks to add after I have a bed of coals, like cherry or maple, we don't have much for hickory in the ADK, think it's the elevation. Cherry are not abundant, but they are around, maple is everywhere. Oak are all but decimated thanks to the emerald oak borer.
 
TSD said:
Maybe it's the smoke, Maybe it's the manual labor required to be successful. I usually try to go around and find tasty sticks to add after I have a bed of coals, like cherry or maple, we don't have much for hickory in the ADK, think it's the elevation. Cherry are not abundant, but they are around, maple is everywhere. Oak are all but decimated thanks to the emerald oak borer.
Click to expand...
I use a lot of apple wood when i cook on an open fire or in my smoker.
I also like to buy the Jack Daniels whiskey barrel smoking chips, they give a nice flavor too.
 
GoodShit97 said:
I use a lot of apple wood when i cook on an open fire or in my smoker.
I also like to buy the Jack Daniels whiskey barrel smoking chips, they give a nice flavor too.
Click to expand...
Yeah I usually just scavenge what's around my campsite because I'm cheap like that lol. I do want to get a legit smoker though... hubs isn't a huge fan of smoked meats or I'd have one already.
 
TSD said:
Yeah I usually just scavenge what's around my campsite because I'm cheap like that lol. I do want to get a legit smoker though... hubs isn't a huge fan of smoked meats or I'd have one already.
Click to expand...
I hear that lol, i have a lot of apple trees nearby with a bunch of broken dead branches that make for great camp fire/smoker wood.

I got a masterbuilt smoker, its like a mini fridge.
www.masterbuilt.com

Masterbuilt® 30-Inch Digital Electric Smoker

When you're ready to serve up adventure, Masterbuilt has the tips, techniques, and more to help you fire it up at your next cookout
www.masterbuilt.com www.masterbuilt.com

I got mine 2 years ago on Labor day, it was 28% off for the end of season sale.
 
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GoodShit97 said:
I hear that lol, i have a lot of apple trees nearby with a bunch of broken dead branches that make for great camp fire/smoker wood.

I got a masterbuilt smoker, its like a mini fridge.
www.masterbuilt.com

Masterbuilt® 30-Inch Digital Electric Smoker

When you're ready to serve up adventure, Masterbuilt has the tips, techniques, and more to help you fire it up at your next cookout
www.masterbuilt.com www.masterbuilt.com

I got mine 2 years ago on Labor day, it was 28% off for the end of season sale.
Click to expand...
Yeah I have one apple in my yard, it's dead limb went into the camper on one trip for that purpose lol.
 
Baby back ribs for daddio aka the hubs today. Dry rubbed them last night, slow oven baked and finished on the grill with some Buffalo wild wings honey BBQ. Also made salt potatoes, baked beans and corn, but I was too hungry to get a plate pic too lol. 20230618_174238.jpg
 
gonna have to refill the propane tanks. picked up some dynamo ribs this weekend, should be warm enough to be able to get a good hot smoking session in on em later this week.
 
Cool_Beans said:
Nice Stoney, going big for Friday dinner. I'd tear that up.
Click to expand...

thanks man, there was some mushroom and onions along with some garlic lemon butter for dunking the lobster that never made the pics... and out of respect to MysticEpipedon i did not post the fresh yellow/white sweet corn!!! hehe

i pulled those tails out right at 140* internal... they were like velvet!!! gone in minutes...
 
I’ll probably get kicked off for posting these yellow Kernels but…..🤣🤣

Homemade venison German style brats with creamed Swiss chard and c-c-c-corn with the best topping OLDBAY!!
5DF1720F-381D-44DE-8F9D-BE835E701C95.jpeg
And venison loin with broccoli, potatoes and the good yellows again ❤️
839A7AD1-7656-4BC5-97B6-5C67BBE41B44.jpeg
 
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