Vietnamese Pho is a broth based soup that originated in Northern Vietnam in the 20th century. It originated as a street food where it was sold at markets but then restaurants began opening to serve Pho in the late 20’s. The garnishes and meats found…
Month: January 2013
The Chocolope strain intensifies the creamy sweet chocolaty flavor of Nutella while pairing perfectly with the smoked applewood bacon.
Chocolate, bacon and French croissants are three of my favorite things. Perhaps this combination came purely out of an intense craving for salty and sweet. Or perhaps it is just one of those things that sounds strange but you cannot knock it till you truly try it. This is the perfect recipe to use up all those leftover croissants from the Thanksgiving dinner table. Not to mention bacon and chocolate go together like peanut butter and jelly. The salty smoky flavor of the bacon pairs wonderfully on the tongue with the sweet, rich Nutella spread stopping any sweet/salty craving dead in its tracks.
I thought of all the possible chocolate strains I have in a stock pile and the first one that jumped to mind was Chocolope. The beauty of this strain is that it has an intense chocolate flavor with coffee and spice undertones which can be paired with a lot of foods.
This is the perfect quick breakfast before your day, an energy packed pocket snack while you are on the mountain snowboarding, or even when you find yourself with the munchies needing more uplifting sativa medicine. This is a very motivating and energetic strain, with excellent anti-depression and creativity properties. Enjoy with a dark roast coffee, cappuccino, latte or your favorite black tea.
- 1-2 strips of smoked applewood bacon
- 2 tablespoons of Nutella (More of less depending on personal preference)
- 1 fresh baked croissant
- 1/8th gram (0.125) decarboxylated Chocolope kief
- To decarboxylate kief, begin by preheating your oven to 220°F. Take a baking sheet and line it with parchment paper that will not burn in the oven. Very carefully sprinkle the kief onto the sheet making sure that it is evenly disbursed. Place the baking sheet into the oven uncovered and heat for 25 minutes. Pull the baking sheet from the oven, and let it cool completely. Be very careful when removing it from the pan.
- Carefully cut the croissant in half taking care not to smash the pastry as you are doing this.
- Mix the Nutella in a small bowl with the kief. Spread the Nutella on the bottom half of the croissant and then place 1-2 warmed bacon slices on top. Close the croissant to make a sandwich. You can eat as is or to warm it even more, place it into a 200-degree oven for 1-2 minutes or until it is warmed through. Enjoy!
If the gram of kief tests at 50 percent THC, 50 percent of 1,000mg would be 500mg. So if you added 1/8th gram worth of kief into the total recipe at 50 percent THC, it would look something like this: 62.5mg per serving. Sub the number of your THC percentage and do the math to figure out your dosing. If you want a smaller dose, cut the kief down to 1/16th.
If it is unknown what the percentage is, then you would be consuming 0.125g of activated kief. What this denotes is that if you weighed out 0.125g on a scale, that amount of kief would be in the croissant sandwich.
I would recommend strains that possess chocolate- or coffee-like terpenes and flavonoids. The following would be ideal: Chocolate Kush, Chocolate Thai, Chocolate Chunk or Thai-Tanic. If you cannot find these strains don’t panic – just follow your nose and taste buds to find strains that would complement the dish.
Published in 2010 and then adapted for: Cannabis Now MagazineShare this:
The edge, it calls all the thrill seekers in all corners of the world, a state of mind where death dances wildly and seductively, beckoning. Where most people would run away in fear of death, others, the wild at heart, chase him. This chase allows…
Chicken and Waffles, what more can one say? This extraordinarily delicious hearty dish comes from the American Soul food tradition that developed in the Deep South. The exact origin of this dish is unknown and there are several theories on the creation of this insanely…
The Hamburger. This delightful sandwich has landed itself into quite the historical debate about its origin. In 1900, it was recognized that “Louis’ Lunch” sold the first hamburger in the United States specifically New Haven, Connecticut . But various claims of creating America’s first burger had been around well before Louis’ Lunch food wagon was selling them. In 1885 claims of selling a ground beef sandwich came from the Erie County Fair Grounds in Hamburg, New York and also at the Seymour fair in Wisconsin. A claim in 1891 by White Castle, said that the burger was invented in Germany in the town of Hamburg by Otto Kuase. Many people have claimed to have invented the first hamburger but no one to this day has come to an agreement over who was the first person in history to invent such a mouth-watering concoction.
Different variations of this sandwich have developed over the years. Salmon , Lamb, Turkey, Pork, Chicken, and variations of vegetarian patties have stepped up to the plate to substitute for traditional beef. “Slugburgers” also have a long history in America that many people are not aware of. This burger’s ground beef is mixed with an extender such as flour, ground bread crumbs, textured plant protein, and eggs. These techniques were used to extend meat patties during times where money was very tight for both businesses and home life. The beauty of this burger, is that it helped to feed blue collar men so that they had enough energy for the day to perform their tasks. It was not uncommon for people to consume a burger in the morning for breakfast to acquire a calorie dense meal to provide energy for the day. Fast food chains have developed over the years as well to mass produce thinner hamburger patties instead of thicker ones at a cheaper price. These burgers though, are not the same traditional burger recipes that are found in American restaurants or homes. Burgers are generally served after being made by hand at picnics, barbeques, social gatherings, and as a fast meal in residential settings.
I decided to pay tribute to the “Butter Burger” which was developed in the Upper Midwest. Butter Burgers in my mind are one of the most savory, luxurious, and sinful burgers I have ever eaten. A pat of butter is used to butter the insides of the roll and then placed on a flat grill, grill, or oven. Or it is melted over the patty itself for a luxurious mouth feel and taste. I love Lamb. Yes, Brick Tamland would be proud, as Lamb burgers are where it is at. The Ultimate Lamb Burger, is a distinct paring of ingredients that are complimentary flavors and textures creating a unique sensory experience on the palate. Honey Goat Cheese Mint Lamb Burgers with Raspberry Cough Buttered Pretzel Roll and Raspberry Balsamic Caramelized Onions topped off with Raspberry Balsamic Vinegar Reduction. Hungry yet?
After mulling through all the possibilities in my person strain collection (dim lit shelf after shelf of vacuum sealed jars with strains I have collected since I moved to Colorado in 2007), I decided on Raspberry Cough. This strain is the cross of Cambodian X Ice at 70% Sativa by Nirvana. Sweet tones of floral raspberry mingle with undertones of spice making this the perfect strain to pair with a raspberry balsamic vinegar reduction. I received this delicious Raspberry Cough from a home grower I met on the front range of Colorado years ago. As I popped the air tight seal, I was hit with beautiful floral tones and a thrill comparable to opening a fine aged wine that had been sitting in a cellar for years. It was only fitting that I paired it with the Raspberry Balsamic Vinegar I was gifted from my future brother and sister in-law from the store Olive Fusion in Breckenridge, Colorado. This strain provides for an alert and functional mind with a calm center of peace. It is great for depression, outdoor activities, spiritual contemplation, and chronic pain. Enjoy this burger at a dinner party, social function, or as a private lunch or dinner with your loved one.
Mise en place:
- 1 pound ground organic grass fed lamb
- 1 bottle Raspberry Balsamic Vinegar
- 1 bottle olive oil
- 4 fresh sliced baked pretzel rolls
- 1 extra large sweet onion or 1 1/2 large onions
- 4 ounces honey Chevre (Cheese made of goats milk)
- 3 large sprigs of fresh mint leaves
- 4 tablespoons of Raspberry Cough cannabutter with the dosage of your choice per tablespoon (Raspberry Kush or Raspberry OG would be acceptable stain substitutions but keep in mind they are of the Indica variety. I recommend the 100mg to 500mg range for these burgers.)
- 1/2 teaspoon turbinado sugar
- salt and pepper to taste
- 1frying pan or grill
- 1 baking sheet
- 1 small frying pan
- In the small frying pan, add 1/2 cup of raspberry balsamic vinegar. Bring it to a boil then reduce to medium heat. Add 1/2 teaspoon turbinado sugar and stir until it is dissolved. Continue to cook the mixture until it reduces and you lose about 70-75% volume. Pull and set aside once the mixture has reduced sufficiently.
- Slice the onions and add them to a hot pan with olive oil. Gently sauté then liberally add the Raspberry Balsamic Vinegar (about 1/4 cup worth). Sautee the onions till they become translucent and the vinegar reduces. Add a little splash of vinegar and drop the heat to the lowest setting. You need to monitor this and keep adding a little moisture with the vinegar while it is on the stove. Not more than a few teaspoons when it starts to get dry. Be sure to monitor the pan as you move on to the next step.
- In a bowl carefully combine the lamb meat, whole mint leaves, and honey Chevre until fully mixed. Be gentle with this as you do not want to pulverize the soft cheese. Divide the meat mixture into 4 equally sized patties and gently press it between your hands further to make the burger slightly larger than the size of your roll.
- Liberally season your patties with salt and pepper then grill or pan fry the lamb burgers to your liking. You can also season with dried garlic if you desire. I recommend cooking the patty to medium rare as the flavors and juices of the lamb are at their best. While the burgers are cooking to the internal temperature you prefer, turn your oven onto broil.
- Take 1 pretzel roll and cut the tablespoon of cannabutter into half. Take one half of the cannabutter and butter one side of the pretzel roll. Then repeat for the other half. Do this for the rest of the buns and place them butter side up on the baking sheet. Once the oven is hot, place the tray into the oven and broil them until they become lightly toasted and the Raspberry Cough Cannabutter is completely melted.
- When the burger is done, pull and place onto the bottom of the roll. Divide the caramelized onions equally and place the divided portion on top of the meat. Dress the burger with the amount of Raspberry Balsamic glaze reduction of your liking. Top the bun with the remaining pretzel bread and enjoy! This burger is best enjoyed as is, but feel free to add lettuce, tomato, and butter pickles if you desire more vegetables. Serve with a side of sweet potato fries or side salad and your favorite beverage for a compete meal.
Photo by Prawny. For the hardcopy and original photos please visit: Skunk Magazine Volume 9, Issue 3Share this:
Cannabis in the right doses is very therapeutic for dogs as it can help battle cancer, siezures, joint damage, anxiety, arthritis, and a multitude of other things. Yes, some vets have had cases where there have been cases where seizures, coma, neurological depression, and dehydration…
There is a long list of fruit bars, granola bars, fruit and nut bars, and every kind of heath bar that you can imagine flooding your local natural food market. Most have preservatives to keep them fresh and most unfortunately don’t use the best protein…
Sambucus Nigra, or Black Elderberry is a plant out of the honeysuckle family native to Europe. This plant can be found in other parts of the world such as Africa, Asia, and North America. Dating back to the time of Hippocrates, it has been used for its outstanding medicinal properties. This tree has an extensive history in folk medicine and has been well referred to as “the medicine chest of the country people”; as Hippocrates called the Elderberry or the “Elder Tree” his “medicine chest”. There is a huge amount of medicine, reverence, sacredness (some will never cut it down), superstition, and romance surrounding this tree.
Regarding it medically, the uses through history have been quite extensive, ranging from tonics, to syrups, to elixirs, and even simple culinary uses. The berry helped battle colds/flus, sore throats, fever, relieve congestion, soothe achy muscles, keep the digestive systems healthy, act as a diuretic, ward off winter aliments, stop anxiety, and keep the heart healthy. But it doesn’t stop there, it is said that the holy cross that Jesus was crucified on was made of Elder wood. It is also said that one must ask for permission before taking any wood or branch from the tree, otherwise the spirit of the tree will meet the person with wrath as the tree itself serves as a portal or gateway between the underworld and the middle world. Babies were never placed into cribs of Elder wood for this very reason, as they thought the spirit would come after them for taking the sacred wood and take the baby’s life in exchange.
The flowers and leaves were used spiritually, where they were hung in doorways to protect the occupants from evil and prevent evil spirits from entering the home. And the plants wood was used in marriage ceremonies to bring good luck and help in the matters of love. As you can tell, the historical and cultural significance of this tree stretches well beyond its branches.
Over time, modern doctors began to explore the health benefits of this amazing plant. It was rediscovered that Elderberry Syrup acted as an anti-viral aid, cancer aid, antioxidant aid, anti-aging aid, and anti-inflammatory aid. In 1983, Dr. Mumcuoglu began the research on Elderberry Syrup and its antiviral properties. She found that Elderberry syrup was effective against 8 different flu viruses by preventing the viruses from invading cells by inhibiting the enzyme called neuraminidase found on their hemaglutinin (little spikes covering the virus that punctures healthy cell walls) that broke down cells.
This happened because the syrup contained bioflavioniods in high concentrations which bound to the enzyme found on the hemaglutinin of the viruses making them inhibited an unable to break down the cell wall of a healthy cell. She was granted a clinical trial of her Elderberry Syrup medicine called SAMBUCOL and was administered to flu patients with remarkable results. In another study titled “Elderberry flavonoids bind to and prevent H1N1 infection in vitro” done by HerbalScience Group LLC, found that Elderberry syrup could kill the H1N1 virus in vitro by binding to it. Currently, it is being tested and has been found to inhibit the replication of viruses such as herpes, smallpox, and HIV.
Because of the syrups high concentration of flavonoids, essential minerals and antioxidants, it has been found to be effective against the onset of cancer by eliminating free radicals from the body. This is not only effective against cancers from developing but also by slowing down the cell turnover of the body which in turn slows down the natural aging process of the body. And its anti-inflammatory properties have proven effective against joint pain, arthritis, sore muscles, and inflammation of tissues.
The raw fresh berries, stems, leaves, seeds, flowers, roots, and bark of the Sambucus Nigra plant are mildly toxic because they contain hydrocyanic acid. To bypass ingesting this toxin and to harness the healing powers of this fruit, the berries must be cooked properly before being consumed. Whether being cooked down into a syrup, made into a jam, steeped into a tea, or baked into a pie, once the berries have been cooked it is 100% safe for human consumption with nothing but positive health effects. This means under no circumstances should you consume the fresh berries (even dried berries) or other parts of the plant without cooking it first, otherwise you will get a severe tummy ache.
If you follow this recipe exactly, you will have no ill effects; you will reap the immune boosting properties of this sacred plant, and will have a bit of folk medicine to add to your health and knowledge arsenal. This is my wellness gift to you, as everybody on this planet should have this medicine in their house to treat aliments naturally or act as a preventive against the above mentioned. By combining this powerful medicine with the powerful medicine of the cannabis plant in the form of the strain Alaskan Ice, you are going to think this is a gift straight from the hands of God.
The euphoric mind state balanced with a mix of energetic alertness and relaxation of the cannabis, pairs wonderfully with the relaxation of nerves that Elder Berry syrup gives. This beautiful 70 Sativa 30 Indica plant developed by Green House Seed Company will offer the flavor profiles of Sandalwood to the deliciously sweet complex berry flavor of the Elder berry. Let’s just say this; it will be very hard to refrain from consuming the whole jar! Respect this gift I give to you as both a health elixir and effective weapon against illnesses, and remember above all to: “Let food be thy medicine and medicine be thy food.” – Hippocrates
Mise en place:
- 2 2/3 cups water
- 2/3 cup dried Elderberries
- 1 cup maple syrup or raw organic local honey for non-Vegan’s
- ¼ cup Alaskan Ice Eveclear tincture infused with 3.5 grams
- 12 whole clove sticks
- 1 whole cinnamon stick
- 1 tablespoon dried ground ginger
- Add the water, dried Elderberries, clove sticks, cinnamon stick, and ground ginger to the pot. Bring this mixture to a boil until it foams up to the edge of the pot. The moment the foam reaches the lip of the pot, immediately drop the temperature down to a simmer. The foam will fall back down the moment you lower the temperature of the pot.
- Let this mixture simmer uncovered for 45 minutes.
- Remove from heat after 45 minutes and mash the berries. Strain this mixture through a fine mesh kitchen strainer into a bowl.
- Add the Alaskan Ice Tincture to the warm berry juice. Let this mixture cool slightly, then whisk in 1 cup maple syrup or raw organic local honey into the bowl until fully combined. This mixture should still be a loose liquid.
- Discard the berry mash from the strainer in the trash and DO NOT let any pets get into this! Whether cooked or uncooked, Elderberries are toxic to dogs and some other types of pets. Air on the side of caution, and keep both the uncooked or dried berries away from animals just as much as the cooked versions.
- Now pour this liquid mixture into a crockpot and turn the setting to “high”. Let this mixture reduce by 3/4 or until it becomes thick and syrupy. This reduction process will take a few hours so be patient, it is well worth the wait! When the syrup is thick and covers the back of the spoon, it is ready. Please remember because there is Everclear in this, open a window to let the fumes escape as it is cooking. Do not have any open flames near the crockpot or inhale the fumes directly.
Yield: This recipe will yield 1 ¼ cup of Alaskan Ice Elderberry Syrup Elixir when reduced properly. The serving size of 1 tablespoon will contain 17.5mg of cannabinoids and the serving size of 1 teaspoon will contain 5.83mg of cannabinoids.
To treat a cold or flu: 1 tablespoon in the morning and 1 tablespoon at night for 5 days.
To use as a preventative and antioxidant: 1 teaspoon per day.
Those who should not consume Elder Berry Syrup:
- Those who are pregnant or nursing.
- Those that are using medicines that decrease the immune system (Immunosuppressant’s)
- Have Lupus, Rheumatoid Arthritis, or Multiple Sclerosis
- Allergic to any plants in the Honeysuckle family
- Insulin sensitive individuals
To make a simple tincture:
Add the desired amount of ground cannabis to a glass jar. Cover with Evercler (slightly above the line of ground cannabis) and shake. Close the jar and place into a cool dark place such as a cupboard for 1 month. Every other day, pull the jar and shake vigourlsy, then place back into the cupboard. After 30 days, strain this mixture with a fine mesh strainer and place back into a closed glass jar. Place it back into the cupboard until you are ready to use it.
For the hard copy visit: SKUNK Magazine Volume 9 Issue 8Share this: