/ck/ - Food & Cooking

>>11841761
>>11841739
It's in the oven at 240 right now.

>>11841830
Thanks and yeah I'm gonna be following that. I'm gonna do it tomorrow prolly though unless I feel motivated enough a little later on.

I plan to keep updating this as it goes.

>>11841696
>>11841739
I was looking at this

https://www.leafly.com/news/lifestyle/recipe-how-to-make-basic-cannabutter

>>11841709
I know right man.

>>11841677
Nah, not using the whole pound. Just what was there.

I don't think much to it. I decarb it first. Then melt the butter with some water and add weed.

It's fat soluble so the water will separate after fridging it.

>>11841657

Why do you keep shouting this?

>>11841524
It's my first time making it so we'll see what we make.

I'm using 7 grams or a quarter. I have a med card so the bud I'm using is 27.35% THC Total.

26.8% THC-A

Today I went to Stop & Shop and bought
1lb Butter
1 Old Spice Deodorant stick
& $5 back
The nice Grandmotherly cashier looked confused but nonetheless was very pleasant.

I'm gonna be making Cannabutter.

>>11585508

>>11585351
The problem is that this “news” about nutrition and studies conducted rarely disclose the source of funding for the study as the funder tends to dictate the outcome of the study. So people hear about it and take it for gospel, that combined with new doctors are tought from old doctors, so the information they know is already 40 years behind.

>>11582349
Have you tried a big chunk of ham yet?

>>11582905
Is your Google broken?

A famous restaurant chain in Hawaii.

>>11582847
It’s the basis of Zippy’s chili. (That and added Portuguese Sausage).

>>11582711
Does it give you crazy cheese dreams?

I made peanut butter.

>>10419297
Texture cucks need not reply

Naturally flavored with
Other natural flavors

>>10417888
These cowards can't come up with more than one and it's because their cowardly bodies might poop a lot if they don't cook the chicken. Fucking flame babbys

*ruins your meat*

Give me 15 reasons not to eat raw chicken

>>10403150
this is a halved recipe from ken forkish's "flour water salt yeast" which i HIGHLY recommend

>>10402767
bittman's no knead bread is fine but what you really want to do is a long slow bulk ferment.

500g bread flour
390g water
11g sea salt
.5g yeast

Mix flour and water, let sit for 20-30 minutes.

Sprinkle on salt and yeast and incorporate using the pincher method. You’re supposed to fold the dough a few times before allowing it to rest for the bulk fermentation, but I was tipsy and tired so I only folded it once after 20 minutes before covering it and letting it rise.

Let rise for 12-14 hours until slightly more than doubled.

Generously flour a banneton basket (or lightly grease a large bowl).

Gently scrape dough onto a well-floured surface. Stretch dough and fold over in quarters until a semi-tight ball forms. Place in banneton/bowl, seam-side down.

Let rise an additional 1-1.5 hours until doubled — but after the first 30 minutes of this final proofing, place a dutch oven w/lid in oven and preheat to 450F.

CAREFULLY flip dough out of banneton/bowl and place dough into preheated dutch oven. The side of the dough that was against the bowl/banneton should now be on top. Score dough, if desired, and cover.

Bake for 30 minutes with the lid on, then remove lid and bake for an additional 15-25 minutes, depending on how dark you like it. I baked this one for 15 minutes with the lid off.

>>10397809
go back to critically review gastropubs on yelp please, geoffrey.

>>10397916
wow you're so cool and virtuous. can you tell me more about yourself please?