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marijuana pancakes

Make some Menudo, chico! :Chef: :tuc:
 
Wootoom said:
fuckin weed is so fuckin stupid only people that listen to shitty ass punk music smoke weed. FUCK I HATE PUNK MUSIC!!!!!!!!!!!!!!!!!!
Weed is great man, especially canadian weed from BC
 
The best and only way to use pot for baking is to make it into a butter first. Here is what I would do:

First grind the pot up into a flour in a blender. Then add the flour with butter in a crockpot. Let cook for 12-24 hrs. You will then have the melted butterand a somewhat black clumps of what the pot flour used to be. Get a ceramic bowl and cheese cloth. Spoon the clumps into the cheese cloth and squeeze into the bowl. You will then have liquid pot butter. Refridgerate in the bowl and you will have pot butter. Whenever a recipie calls for butter, substitute it for pot butter. This way makes it very potent and lasts quite along time. I have the exact recipie if anyone wants it.
 
burner brownies



1/2 cup pot-butter
3 squares unsweetened chocolate
1 cup all-purpose flour
2 large or 3 small eggs
3/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup sugar
1 1/2 teaspoon vanilla extract
3/4 cup walnuts

Directions:
1) Preheat oven to 350 degrees.
2) Melt the butter in a saucepan and add the chocolate. Mix until melted and set aside.
3) In a large mixing bowl add the sugar and eggs. Beat until thoroughly mixed (electric mixer ok).
4) Add the chocolate mixture in with the eggs and mix well.
5) Gradually add the flour, baking powder, and salt while mixing.
6) Add the vanilla extract and mix.
7) Add walnuts.
8) Spread evenly into a well-greased 12 x 7 x 1-inch baking pan.
9) Bake at 350-degrees for 30 to 35 minutes.
10) Cool and cut into 2-inch squares.
 
HardHat87 said:
The best and only way to use pot for baking is to make it into a butter first. Here is what I would do:

First grind the pot up into a flour in a blender. Then add the flour with butter in a crockpot. Let cook for 12-24 hrs. You will then have the melted butterand a somewhat black clumps of what the pot flour used to be. Get a ceramic bowl and cheese cloth. Spoon the clumps into the cheese cloth and squeeze into the bowl. You will then have liquid pot butter. Refridgerate in the bowl and you will have pot butter. Whenever a recipie calls for butter, substitute it for pot butter. This way makes it very potent and lasts quite along time. I have the exact recipie if anyone wants it.

that is very tedious, no need for that, just chop it up and throw it into whatever you're cooking
 
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