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Arsenal

Well, here's a recipe for those of us with tons of oil, a bit of flour, a few eggs, and some beer.

Now then.. if you have a ton of cannabis, perhaps if you grow it yourself even, you could do a tempura style deep fry. I would not reccomend this though, because cannabis is very dry and unless you fry a branch in its fresh, just off the plant stage, it will likely just crumble in the batter mix.

So how to get around this you ask? good question. One I pondered for quite some time. Here's the idea:

First, get a small amount of ground beef. What you're going to do is mix finely diced cannabis into this ground beef, making small meatballs out of it. The reason they have to be small is so that they get somewhat cooked in the deep fryer. Now, with meatballs at the ready, make a batter. To do this, mix together an egg or two with a bit of olive oil and a bit of flour. The mixture should look a little like a pancake mix. Oh, btw, mix with a fork, chopsticks, or something like that, NOT A WHISK. A whisk will ruin the batter. Trust me, you want those chunks. Now add a bit of beer to this batter while stirring it. Stop stirring after you've mixed in anywhere from 1/4-1/2 the amount of beer as you have batter.

Now, heat up a pot with oil to around 350°F. You can use Olive Oil or Vegetable Oil for this, any kind of oil really but I recommend these two most. If using Olive Oil, don't use Extra Virgin - you are wasting your money. All the flavour will dissapear if you use this. Check the temperature with a candy thermometer. BE CAREFUL, hot oil will burn like the dickens. If the oil is smoking or spitting excessively turn down the heat a little bit and let it heat up to the desired temperature at a slower rate. Cover if necessary. Now dip your meatballs in the batter, and before too much can drip off, drop them in the hot oil. If done right, you should see a ton of bubbles forming around the ball and the batter should solidify around it. Now leave it in there for at least 4-5 minutes, until the batter turns a deep golden brown, then retrieve the balls with tongs or a slotted spoon or somesuch utensil. Leave the balls to drain out their oil in a strainer (and also cool off!)

Now, this should *not* kill too much THC in the meatballs because the insides will probably not reach anything above 300°F. Once they are cooled off, enjoy!

Also, for the very brave, something similar could be accomplished by wrapping diced MJ in pancetta and skewering the bundle to keep it together through the batter and in the deep fry. This would probably turn out really well, because Pancetta has so much fat content that it practically melts on contact with heat, and since fat delivers THC so well.. you would probably have a very good time with this! Not sure about the taste combo there though

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So now we move on...

 

Herb Ninja

I see you made resident chef, sweet. It would be cool to see ya posting in some of the other forums to be honest. Interesting recipe, don't think ill try it though. Peace-

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Ron Paul for the Long Haul

Arsenal

thanks herbninja, I do already post in a few of the other forums but thanks for your.. uh.. concern

btw, what you might want to do, if you're reluctant to try this, is just get the oil ready and instead of just doing the deep fried balls, also cut up a few potatoes and make some home fries.. that way you have a tasty treat even if your deep fried cannaballs don't come out quite right

Arsenal

WOW. Stupid me. I was playing with this recipe a bit to see if I could get a decent thing working. Then one night, when I was making my standard Jalapeno Poppers for an appetizer, it struck me. Use the jalapenos as the shell!

So for those of us who are spice-fans and want a buzz at the same time, try this:

1) Open up some Jalapeno Peppers (FRESH ONLY) and spoon out the insides. Try not to seperate them into halves, it will make sealing the MJ inside very difficult.

2) Freeze the peppers for at least an hour. This will help soften them. While they are freezing..

3) Prepare the mixture that will go inside of the "Poppers". I would recommend a bunch of grated mozzarella cheese mixed with our finely diced herb friend. The reason for grating the mozzarella is that you can smush it together with the MJ and have the whole thing hold itself together. Make as much filling as you will need to stuff these poppers full.

4) Put some oil on to heat up to 375F. I would recommend Peanut Oil in this case because its smoking point is much lower than Olive Oil, and you want a quick 'zap' to the outside of the popper. Get out the beer and flour and mix up your batter, as I said above.

5) Now pull those jalapenos out of the freezer, stuff em with the cheese, coat them in batter and dip them into the hot oil until the outside turns golden-brown. You don't want them in there much longer than 30-40 seconds, otherwise you will find the inside gets too hot and the THC decomposes. The frozen temp. of the Jalapenos should offer some extra protection too..

6) Yank them out and put them in a strainer to drip off the oil. If they have burst and are spewing cheese, you've probably blown it. It'll still be tasty, just not as potent. Get the oil a little hotter next time if possible. IF THE OIL IS SMOKING, DO NOT HEAT IT UP ANY MORE. You will cause an oil fire and if/when this happens you are in a heapload of trouble because guess what - water doesn't extinguish oil fires. So don't screw up. Watch out for 'spitting' too, which can easily burn you.

I tried this last night, and wow was it great.. with a 50/50 mozza/MJ mix I was blasted off of just a few peppers. No noticeable weed taste either, and not much smell (only started to smell when one of mine burst ah well.)

Bon appetit!

Panama

Is there any doubt as to why he's the Resident Chef?

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Bongzilla

Ack, he's right about the oil... my right hand (the one with the spatula) looked horrible for a week due to oil spraying when the cheese hit spills out.

I make some killer quesadillas and I am getting a large quantity of dirt cheap bud next week...

I'll see about making some Bud Quesadillas!

BTW arsenal, do you have an idea on how weed lasts when it hits the oil (before it burns)? I have been into cooking Indian food lately, and some MJ Bhajra's would be awesome, but the problem is you don't enclose it in dough before frying, you just drop it in.

Great studd

Arsenal

The oil is a tricky question. See, when the weed hits the oil, technically the outer crust (where most of the THC has formed,) is zapped almost instantly to the temp. of the oil. I love Indian food and I've wanted to get into cooking it.. but I don't know what a Bhajra is. Is it just deep-fried veggies with nothing on them (tempura sans batter?) If so, I think the instant you dump the MJ in... it's a goner. Even if you kept the oil temp. below the boiling point of THC, the extra heat will cause the molecules to leap off the plant and into the oil, or worse yet, the atmosphere. Which, as everyone knows, means your fun goes

The other problem is that Marijuana on the consumer-end tends to be dried, cured, etc. Deep frying anything dried will not be very tasty.. nt:

As you can see both of the recipes I've included tend to enclose the MJ in some sort of 'protective layer' that the THC, even if it does boil off inside the food, will tend to stay inside. Can you give me a more detailed explanation of how to cook a Bhajra? Like I said I'm not exactly caught up on my Indian cooking so please - inform me!

Mamabudz

Here's an idea

Use the MJ to make the sauces you use on the ingredients you cook...

ie: make a MJ pesto using 1/2 MJ half Basil mixed and heated in olive oil to just the slight "wisp of steam" stage before adding parmesan chees

ie: make a Curry sauce using clarified butter, then heat your ground MJ just to the slight steamy stage and remove from heat and then ad your curries and yoghurts, or for Thai food -- coconut milk with curry and peanut butter and ground sauted onions --to the mix


By using the oil or clarified butter, you control how much heat your MJ is exposed to, and then creating the sauces allows you to istill the herbage into the mix.

BTW...those Pot Poppers sound intense...

I wonder how fresh fried MJ Ravioli would be??? (Gotta get out my Pasta Press and think of some devilish way of incorporating sauted MJ with ricotta and shredded mozarrella into those little pockets!)

We gotta have a Pot Picnic someday

... with lots of cookies

Hugz

Mama Budz

Mamabudz

OH!

And for heaven's sake...BUY YOURSELF SOME LONG BARBEQUE HOT MITTS!!!

They should be on sale at Walmart and Home Depot since we're coming into Autumn

Oil burns are dastardly!

Hugz and more cookies!

Mama Budz

Bongzilla

I actually have a few pairs... It isn't until afterwards, when I am tending to the wounds, that I remember

Oops, I misspelled the name. They are Bhajias! Here is a recipe w/ picture that is very similiar to the ones I make... though I like a lot of mint in it... and I also make mint and coriander chutney for it

http://www.winindia.com/recipes/appetizers/app1.html



Yesterday I went to a Sri Lankan place to get some takeout (I've become addicted to this stuff) and found the perfect recipe to make. They are called Samosas and are basically pastries filled with potatos, peas, onions, etc., that are deep fried. They could hold MJ well and the flavour would mask the taste.

http://www.indiatastes.com/categories/25.html

Next week I'll try making some, and let you guys know how it went