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The Recipe Thread (EADD Version)
- Thread starter tribal girl
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Shambles
Bluelight Crew
Looks mighty tasty that soup, tribal 
.
Somehow you have an enerring ability to make the kind of food that I wouldn't really think of trying - ie veggie/vegan food - look incredibly appetising. It's not that I dislike veggie/vegan food - cos I do - but it rarely occurs to me to cook such things. When I eventually acquire a cooker of some description, I shall definitely giving some of your recipes a whirl cos they look delish.
Kate: Hash and shortbread are two of my favourite things. Cannily combining them concurrently in concert is clearly a clever Caledonian coup of creative culinary cannabis confection. Congrats! Capital composition, Kate.
Will definitely give that one a go when practical and possible to do so cos I love oral hash and haven't eaten any for ages. However, I could - with no additional kitchen equipment required - whip up:
Shambles' Cosmic Yoghurt
You will need:
Method
Step one: Put a small nob of butter or dribble of oil in your spoon. If using butter, heat it gently over a flame until the butter melts. Heating is unnecessary with oil.
Step two: Crumble as much much hash as you desire or dare into the pool of fat. A couple of spliffs worth or so should be enough, although it obviously depends on how wrecked you want to get.
Step three: Heat the mixture gently over a flame until the hash melts. It will probably be greenish, a bit scummy, and look like stagnant pond water at this point, but as Kate mentioned, is smells lovely. Add the green gunk to the yoghurt and stir it in well.
Step four: Leave the yoghurt to "mature" for at least half an hour before eating... then eat.
Used to have these all the time cos they're dead quick and easy to make and work a treat.
.Somehow you have an enerring ability to make the kind of food that I wouldn't really think of trying - ie veggie/vegan food - look incredibly appetising. It's not that I dislike veggie/vegan food - cos I do - but it rarely occurs to me to cook such things. When I eventually acquire a cooker of some description, I shall definitely giving some of your recipes a whirl cos they look delish
.Kate: Hash and shortbread are two of my favourite things. Cannily combining them concurrently in concert is clearly a clever Caledonian coup of creative culinary cannabis confection. Congrats! Capital composition, Kate
.Will definitely give that one a go when practical and possible to do so cos I love oral hash and haven't eaten any for ages. However, I could - with no additional kitchen equipment required - whip up:
Shambles' Cosmic Yoghurt
You will need:
- Yoghurt - live yoghurt seems to work best - probably placebo - but any yoghurt is fine
- Hash
- Butter or oil - preferably a flavourless oil
- Spoon - a good, deep tablespoon is good
- Lighter or gas ring
Method
Step one: Put a small nob of butter or dribble of oil in your spoon. If using butter, heat it gently over a flame until the butter melts. Heating is unnecessary with oil.
Step two: Crumble as much much hash as you desire or dare into the pool of fat. A couple of spliffs worth or so should be enough, although it obviously depends on how wrecked you want to get.
Step three: Heat the mixture gently over a flame until the hash melts. It will probably be greenish, a bit scummy, and look like stagnant pond water at this point, but as Kate mentioned, is smells lovely. Add the green gunk to the yoghurt and stir it in well.
Step four: Leave the yoghurt to "mature" for at least half an hour before eating... then eat.
Used to have these all the time cos they're dead quick and easy to make and work a treat
.
Shambles
Bluelight Crew
^ Glad you approve, Kate. Aliteration is a sure sign of MDPV intoxication - couldn't help myself :D.
RA: Leaving it for a while seemed to increase the effect... but, like the live yoghurt thing, could well be my imagination. It works either way, but seemed to be stronger after being left for a while. Just the way I always did it and was always told that the "maturing" helps it, but it's probably an unnecessary step cos I can't see why it would make much difference really.
RA: Leaving it for a while seemed to increase the effect... but, like the live yoghurt thing, could well be my imagination. It works either way, but seemed to be stronger after being left for a while. Just the way I always did it and was always told that the "maturing" helps it, but it's probably an unnecessary step cos I can't see why it would make much difference really.
Last edited:
tribal girl
Bluelight Crew
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Sounds good, Sham.
I used to make hash peanut butter cracker thingies. A bit on the dry side, but they were also quick...and effective.
I used to find myself watching shite on telly, and I was so stoned I'd convince myself that I'd seen it before. I'd sit there getting more and more angry, and more and more confused. I'd start shouting at the TV, "I've seen this fuckin' episode before!". I hadn't of course. Then I'd usually wake up a few hours later wondering where my evening had gone.
Anyway, you mentioned vegan food - I'm gonna attempt to concoct more recipes, or at least try to track some decent ones down. I have a vegan recipe book, but tbh it's pretty crap. There isn't even any pictures, and as you already know, that's half the appeal. I'm off the fish again (and no, that's no a euphemism 8)) as sometimes the texture of flesh makes me feel sick. I seem to fluctuate between veggie, vegan, and pescatarian . It's most annoying. It's a ongoing combination of a case of wrestling with my conscience and my taste buds.
I used to make hash peanut butter cracker thingies. A bit on the dry side, but they were also quick...and effective.
I used to find myself watching shite on telly, and I was so stoned I'd convince myself that I'd seen it before. I'd sit there getting more and more angry, and more and more confused. I'd start shouting at the TV, "I've seen this fuckin' episode before!". I hadn't of course. Then I'd usually wake up a few hours later wondering where my evening had gone.
Anyway, you mentioned vegan food - I'm gonna attempt to concoct more recipes, or at least try to track some decent ones down. I have a vegan recipe book, but tbh it's pretty crap. There isn't even any pictures, and as you already know, that's half the appeal. I'm off the fish again (and no, that's no a euphemism 8)) as sometimes the texture of flesh makes me feel sick. I seem to fluctuate between veggie, vegan, and pescatarian . It's most annoying. It's a ongoing combination of a case of wrestling with my conscience and my taste buds.
Again - nothing to back up the science bit, but I find heating hash by different methods/ temps gives different results.
Yesterday I polished off my last 2 hash truffles from the freezer - and maybe it was because I wasn't toking so could appreciate the stand alone effect but I was wired for a good 8 hours +. Now 2 eaten while fresh didn't quite go that far...
Does the freezing have an effect? The truffles aren't baked either but melted slowly with cream and chocolate into a ganache. Overall they gave a slowwwww long creep up on you stone with nice soft OEVs etc etc.
Not like the brownies!... Spade would hate my brownies
Yesterday I polished off my last 2 hash truffles from the freezer - and maybe it was because I wasn't toking so could appreciate the stand alone effect but I was wired for a good 8 hours +. Now 2 eaten while fresh didn't quite go that far...
Does the freezing have an effect? The truffles aren't baked either but melted slowly with cream and chocolate into a ganache. Overall they gave a slowwwww long creep up on you stone with nice soft OEVs etc etc.
Not like the brownies!... Spade would hate my brownies
CbRoXiDe
Bluelighter
Damn, i'm getting the urge for some home baked hash goodness.
tribal girl
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The coriander & sweetcorn was a bit mingin', and I haven't made the parsnip & apple yet. Maybe tomorrow.
TG'S Improv Tai Style Curry: (serves 1-2)
Ingredients:
* A few squeezes of lemon juice
* As many dried chilli flakes as you can stand
* ½ tsp of coriander seeds
* ½ tsp of cumin seeds
* 2 garlic cloves
* 1 red onion
* Sprinkle of dried curry leaves
* 2 tablespoons of olive oil
* Small tin of chopped tomatoes
* 1½ tsp of garam masala
* ½ tsp of hot curry powder
* A few dashes of dried coriander
* ¼ of a tin of coconut milk
* Vegetarian 'chicken' style pieces
* A few dashes of ground ginger
* ½ red pepper
* water
1) In a mortar and pestle, add a tbsp of oil, 2 cloves of garlic, chilli flakes, ginger, coriander seeds, cumin seeds, and a squeeze of lemon juice, and mash until it becomes a kind of paste.
2) Heat another tbsp of oil in a large frying pan, add the paste and fry on a medium heat for several mins.
3) Add the onion and continue to fry until the onion turns a golden colour.
4) Add the tomatoes, garam masala, curry powder, dried coriander, and a little more lemon juice. Cook until the sauce starts to thicken.
5) Add a little water to thin out the sauce a little, then add some sliced red pepper and coconut milk.
TIP 1: make sure the sauce isn't boiling when you add the milk, or it will split and curdle.
6) In the final few mins of cooking, add the 'chicken pieces' and a sprinkling of curry leaves, then serve.
TIP 2: i've been using this:
TIP 3: also, I use boil in the bag rice because I have a bit of a phobia about the whole thing. I can never cook loose rice and have it turn out right. Any tips?.
Tasty Tribal - I've never tried textured protein type things before. What they like?
Rice, aye. I never use the absorbtion method. I use the biggest pan I have, rinse the rice then add it to lots of boiling water in the pan, so it has oodles room to move about in. Stir to make sure none is stuck to the bottom. When it's done to your taste and some like it soft other al dente I drain it and rince again with more boiling water. Leave it a min and then fluff it up (no jokes please) with a fork.
Always seems to work for me.
- I've never tried textured protein type things before. What they like?Rice, aye. I never use the absorbtion method. I use the biggest pan I have, rinse the rice then add it to lots of boiling water in the pan, so it has oodles room to move about in. Stir to make sure none is stuck to the bottom. When it's done to your taste and some like it soft other al dente I drain it and rince again with more boiling water. Leave it a min and then fluff it up (no jokes please
) with a fork.Always seems to work for me.
Shambles
Bluelight Crew
My method for cooking rice: One cup of rice to 1.5 cups of water (ish) bring to the boil, simmer for 15 minutes then turn off the heat, cover it well and leave for another ten minutes was how I did it, if memory serves.
It's actually really good done in a microwave. Put rice and enough water to cover in microwavable thing with a lid, heat till boiling, leave for 10 minutes, stir, heat to boiling again, leave for another 10 minutes, done.
PS: Curry looks good.
It's actually really good done in a microwave. Put rice and enough water to cover in microwavable thing with a lid, heat till boiling, leave for 10 minutes, stir, heat to boiling again, leave for another 10 minutes, done
.PS: Curry looks good
.
Baron_Greenbck
Bluelighter
Make sure you wash it properly first. Use the absorption method, add more water if you need to. Then when its cooked, drain it in a sieve and run the hot tap over it while moving it with a fork, when the water runs clear its done, keep stirring with fork and tossing with the sieve, you should now have hot fluffy rice!!!
If you have a problem with using the hot tap, use a full boiled kettle.
If you have a problem with using the hot tap, use a full boiled kettle.
I'm making a metric fuck ton of elderberry jelly with the elderberries we picked this year which have been in the freezer waiting to me made into jelly. Never made it before so we shall see how it goes. I set the jelly bag up in my wardrobe and have made a bit of a mess, good thing I took all the clothes out first I feel.
tribal girl
Bluelight Crew
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^Post pics and whatnot of the final product, wibs!. :D
Er, it doesn'tt really taste of much. It kinda absorbs the flavour of whatever you cook it in. A bit like tofu. It does have a taste, but it can't really be compared to anything you'd be familiar with.
Thanks, it was pretty tasty for something I just threw together. :D
And thanks for the tips guys.
I always forget to rinse the rice, I think that's where the problem lies. I'll have to wait until next time until I try it out.
Er, it doesn'tt really taste of much. It kinda absorbs the flavour of whatever you cook it in. A bit like tofu. It does have a taste, but it can't really be compared to anything you'd be familiar with.
Curry looks good
Thanks, it was pretty tasty for something I just threw together. :D
And thanks for the tips guys.
I always forget to rinse the rice, I think that's where the problem lies. I'll have to wait until next time until I try it out.
TheSpade
Bluelighter
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- Oct 15, 2005
- Messages
- 37,782
Spicy Sausage & Bean stew.
Pork Sausages.
Selection of veg.
Onion.
Garlic.
Tin Tomatoes.
Tin of Tesco Taco Beans in Chilli Sauce.
1 tsp Ground Nutmeg.
1 tsp Ceyenne Pepper.
1 tsp Ground Cloves.
Instructions:
1. Brown sausages slightly for few minutes.
2. Add chopped onion and spices to the pan, fry for couple mins more.
3. Transfer sausage, onion and spice to a casserole dish.
4. Add other veg, tinned tomatoes and mixed beans with sauce.
5. Add to a pre-heated oven (200 degrees) for 1hr 15 mins.
6. Serve with some fresh herbs on top.
Pork Sausages.
Selection of veg.
Onion.
Garlic.
Tin Tomatoes.
Tin of Tesco Taco Beans in Chilli Sauce.
1 tsp Ground Nutmeg.
1 tsp Ceyenne Pepper.
1 tsp Ground Cloves.
Instructions:
1. Brown sausages slightly for few minutes.
2. Add chopped onion and spices to the pan, fry for couple mins more.
3. Transfer sausage, onion and spice to a casserole dish.
4. Add other veg, tinned tomatoes and mixed beans with sauce.
5. Add to a pre-heated oven (200 degrees) for 1hr 15 mins.
6. Serve with some fresh herbs on top.
tribal girl
Bluelight Crew
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- Messages
- 13,269
Haha, brave man. :D
I'll have a bit of a think and add some recipes when I'm less pissed.
tribal girl
Bluelight Crew
- Joined
- Jan 29, 2006
- Messages
- 13,269
I haven't forgotten about you, Dave.
I think I've pretty much posted the majority of recipes I use. So what particular sort of things do you have in mind?. What sort of stuff do you think you'll miss etc?. I can usually provide decent alternatives to things.
I've been eating loads of those huge pretzels lately. I'm quite keen on the idea of making some, but I need to wait until I've got some scales. This recipe looks fun.
http://www.wikihow.com/Make-Soft-Pretzels
I think I've pretty much posted the majority of recipes I use. So what particular sort of things do you have in mind?. What sort of stuff do you think you'll miss etc?. I can usually provide decent alternatives to things.
I've been eating loads of those huge pretzels lately. I'm quite keen on the idea of making some, but I need to wait until I've got some scales. This recipe looks fun.
http://www.wikihow.com/Make-Soft-Pretzels
