I wish these were all healthier

OK--I'll bite. How are fish and lean pork dishes with vegetables and/or fruit unhealthy?

obviously the vegetables and fruit(although sometimes relatively high in calories) are healthy, however "lean" pork is somewhat high in fat and is usually high in cholesterol, as are most dishes with fish(depends on the fish & obviously the preparation.) then there's also the other things you add to the dish...

This post was edited by Katzenjammer on May 4 2011 02:46pm

Having about 1/4# of pork or fish in your main meal of the day isn't going put anyone over the top in their fat or cholesterol intake. I subscribe to the "all things in moderation" school of nutrition--except mushrooms...hate mushrooms. Now. if you are vegan, I suppose you'll have complaints, but if everyone in the US ate like this, we'd see a lot less obesity.

May have to try this. Although ill be in mexico in a month i cant wait ha.

Oh my god....

Free Bump.

!! Cannabutter !!

Lets start off with a list of things you will need:

* A pot to cook with(with a lid)
* A bowl for the final product
* A large utensil for mixing.
* Cheese Cloth(For straining, can be found at your local grocery store)
* About a pound of butter
* About an ounce of cannabis(the general rule is an ounce of marijuana per every pound of butter)
* 2-3 Cups of Water

Step 1: Grind Your Cannabis

* Grind the cannabis as fine as possible. The finer the better.
* Note: A Cheap walmart coffee grinder will do wonders.

Step 2: Lets Get Cooking

* Add your water into your cooking pot, and bring it to a boil.
* Next add the butter and wait for it to full melt into the water
* Once the butter has fully melted turn your stove down to low heat.
* Add in your finely ground cannabis and make sure you stir it in well so there are no chunks at the bottom.
* Let the solution mix and simmer for 2-24 hours (experiment with the time, there is no “perfect” amount of time to let it simmer)

Step 3: Extract That Butter

* If your cannabis has simmered for at least a few hours you are ready to extract your cannabutter!
* Turn off the heat and let the solution sit for a minute or two to cool down.
* Place your cheese cloth over a bowl that can fit the entire solution and secure it so it wont fall in the bowl.
* Pour the solution through the cheese cloth, this will filter out all the little chunks of marijuana in your solution(so you don’t have to eat them).
* Get as much of your solution into the bowl as possible.

Step 4: Cooling

* Next we are going to place the solution in the refrigerator until all the excess water has separated from the butter(it will rise to the top). This should take 24 hours maximum.
* You can simply pour out the water, or pat dry the top of your cannabis butter.

Step 5: Storage

* Always keep your cannabutter in the freezer to ensure max potency. By keeping your cannabutter in the freezer it will not go bad until you are ready to use it.

Step 6: Your Done! You Did it!

Your cannabis butter is now ready to be used in any recipe that calls for butter! Just add in your cannabutter whenever a recipe calls for butter.

Enjoy your delicious home made edibles

Holy shit that looks good.

All right enough fucking around with healthy crap, here's something I like to do that can add fat, calories, and cholesterol to any meal. And it's best on a big, fat, well-marbled ribeye. Mmmmmm...

Oh--and no illegal substances required to get yourself to nirvana with this

Compound Butter

1 stick butter, softened at room temperature for about an hour (until you can mash it about like play-doh). In a pinch, you can microwave the butter, but go in 5-10 second increments so you don't end up with a pool of butter in a bowl.
Your favorite herbs, spices, and flavorings

That's it. What you do here is soften the butter, mix in some flavor, roll the mix into a cylinder, wrap it in saran wrap, and chill it for about an hour until its firm again. When it's time to eat, hack off a 1/2" slab (or more) and slap it on a steak (or anything hot off the grill/pan/oven). As it melts, the butter will add extra moisture and richness to whatever you cooked, and the spices will kick up the flavor a notch or two--Bam! (sorry, couldn't resist...)

Here are some combos I like (pretty much about a teaspoon of everything; adjust to your own taste, especially when heat is involved):

Garlic, basil, red pepper flakes--a classic; goes with most stuff; perfect for an Italian themed meal
lime juice, habanero--great on pork and for any Caribbean themed meals
lemon juice, tarragon, rosemary--great on chicken and Greek foods

Really, any spices you are working with for your meal can go in this. Experiment.

i like some of the recipes posted on the "sorted" youtube account.