Gravy's Cooking Thread

Ossoi_sl said:

Does anyone here make marijuna based edibles? I've heard that you can decarb the weed in a sous vide which activates the THC and makes it more potent. You can then make cannabutter for use in different recipes.

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I make Cannabutter once in a while with the remnants from my vaporizer. I don't often make edibles out of the butter because I don't typically want that powerful or long of an experience, but I will take a spoonful of butter with toast or just some peanut butter once a week or so.

I don't think you will decarboxylate in a sous vide because you'll want higher temperatures than what sous vide is typically used for. I'm sure you can do it at a high setting for a longer period of time, but might as well just bake at a low temperature instead. Check this article for more specific times and temps:How to Decarboxylate Weed - The Stoner's Cookbook

Typically I just infuse it into the butter directly on low heat in a sauce pan for 20-30 minutes.

Erronius_sl said:

?

Season Shot - Ammo with flavor.

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Yep, that's it.

It's a great idea. Begin the marination process while the bird's still alive!

Just got a bunch of sexy hot peppers from the local farmer's market including scotch bonnets. Time to make some chili!

Oh hell, it is almost Chili season, isn't it?

So.... gluten free pumpkin beer, gluten free rice krispie treats and gluten free mac and cheese.... throw all that shit out and just have the sausage and a gin and tonic.

Khane does like the sausage after a few drinks.

lurkingdirk_sl said:

Khane does like the sausage after a few drinks.

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Before, during AND after

Khane_sl said:

Before, during AND after

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Totes jelly.

I love ham and beans, but I've not heard of adding sausage. What kind?