Eating Marijuana FAQs, page 2:
PROFESSOR TEE'S MIRACLE TINCTURE

* In a small saucepan, heat 2 or 3 tablespoons full of honey on a low flame. Don't let it start frothing over.
* Grind the herb (1/16 to 1/4 oz ... let your conscience be your guide)
as fine as possible, through a strainer or in a grinder. Dump it into the honey.
* While stirring it around, add a couple of ounces water or vodka. This is important because otherwise the cooked honey will cool into an unmanageable texture. You want liquid. Mystery Person started using vodka after being told that THC is also alchohol soluble. He figured
that maybe the longer the finished product sat the stronger it would get.
* Continue cooking over low heat for 30 minutes. Fresh grated ginger or lemon juice can be added for flavor, or if you wanna get cute.
* Pour it off into a little jar with a good lid. Cool/store in fridge ... although we don't know if this is really essential for freshness and potency. Seems like a good idea.
* Start experimenting with dosages at ONE TEASPOON. That's right. Mystery Person says that one teaspoon gives a very mellow, even-keel buzz, sort of like 10 mg of Valium. It'll really depends on how much herb you used and how strong it is to begin with. Having just made a batch
with about an eighth, Mystery Person says that on one teaspoon, you'll find yourself thinking, Goddamn you just might be stoned! On two teaspoons you will know you are stoned. On three teaspoons, everyone else will know you are stoned.

Stir-fry Bud

1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1/2 small onion
butter
herbal seasoning of your choice
Slice the peppers lengthwise into strips about 1/2-3/4 inch wide.
Chop the onion.
Throw everything together in a skillet with the butter and sautee.
Serve over rice.
Wait an hour.
ENJOY!

I would use a pack of some cheap "stir-fry" mix in this, make sure to sautee the weed first for at least 10 minutes to activate the THC, then cook everything else in the butter. I would suggest some chicken breast or strips of steak, if you do this, cook the meat fully after you cook the grass, leaving the grass in the pan. Use at least as much pot (leaves or buds) that it would require for everyone there to get very high. Don't drain off the butter, pour it on the rice.

Tips: It's best to use real butter because herbal seasonings are fat
soluble. You want the butter to carry the goodies. Use of a
vegetable-oil-based margarine won't work as well. If you're cooking
this with friends, take turns standing over the skillet stirring the
veggies and seasonings. You don't want one person to have *all* the
fun, as the vapors can be quite intense.

Gaspo's "Zauber Cuchlis" (magic brownies)

Ok, I normally use hash (thats the most available), but you could just
substitue grass by grinding it up reall fine (use a pepper grinder, and
you can get rid of those stems too, but they have a harder taste).

Rules: warn your guests too wait one hour after the first brownie until
they have a second one. The buzz from eating is different than
smoking it, and even the heaviest smokers may have a hard time
recognizing the effects at first.

Ingredients:
200g butter (margerine wont work)
200g unsweetened shokolade
250g sugar
4 eggs
200g flour
splash vanilla extract
100g dark shokolade (regular candy type)

Directions:

1) over low heat, melt butter in saucepan.

2) once butter is just slightly bubbling, mix in ground up hash
and stir for 5-10 minutes, taking the pan off the heat every
now and then to keep the butter from steaming too much (the
magic actually steams out too I think.

3) melt unsweetened shokolade (reform type) into butter, stirring
constantly.

4) when all shokolade is melted totally, splash a few drops of
vanilla in. If you can hear the vanilla sink to the bottom
and "sizzle", the the mix is hot enough. so, remove from heat.
if it doesn't sizzle, then your low setting is low enough.
I usally just turn off the heat, but leave the pan on
the burner (ceramic stove).

5) stir in the sugar little by little (so it doesn't clump)

6) once all the sugar is mixed in, beat the eggs and mix them in.

7) add the flour (stir in first so it doesn't blow all around), and
use an electric mixer on LOW (its a waste to splash magic all
over the kitchen.) untill the whole bit is smooth and no lumps
or pockets of flour.

8) break dark shokolade into nickel size chunks, and stir in.

9) pour mix into shallow pan (2-3cm), and pop in medium heat
oven for about 30-40min. NOTE: I never time the puppies, I
just look at 'em and know. A toothpick will come out with
just a little brown color when they are done.

NOTES:

The longer you cook the hash and butter together, the sooner the
effects seem to come on. Don't let the butter bubble too much, or you
can taste the hash in the end-product.
Vary the sugar according to the "bitterness" off the hash. I
can't really explain that, but if you eat raw hash too, you'll know what
I mean.
Vary the flour to get chewy/fluffy brownies.
about 1dl of buttermilk is pretty good too added just before the
sugar, add extra five minutes before adding the eggs.
when you put the dark shokolade in, this is the time to add
other things like chopped walnuts, M pecans, and so on. I like
this white shokolade with prailenes added (also looks cool with white
swirls in the end product). I'm going to try caramel one of these days
too.

Hash oil will work too, although it if you can smell any
alcohol in the oil, you should heat the alcohol out before mixing
into the butter.

Banana Bread

Hi ! I finally got my shit together and found the recipe for you ...
It's basically a normal banana cake, except we prepared the dope in the
following way. We took the butter and slowly melted it in a BIG wok. Then,
when it had all melted we threw in the dope ,and stirred it all around, making
sure the dope was covered in butter. Then we just followed the recipe as
normal, throwing in the dope/butter mix when it asked for it. Oh, let the
dope/butter simmer slowly for a while, to get all the THC. We left the dope in
the butter when we made ours, and it gave us a HUGE spin out ...

125 g butter
1 cup sugar - we actually put in 2 cups, and it tasted just perfect
2 eggs
2 bananas (ripe ones)
1/3 cup of milk - well enough to give it the right texture, wett, but not runny
1 teaspoon vinegar
2 cups flour
1 teaspoon baking soda

Oven Temperature : 180 C (350 F)

Cream butter and sugar. Add eggs. Beat it all well. Mash up the bananas.
Stir them into the bowl. Mix milk and vinegar in a cup. Sift the flour and
baking soda in a separate bowl. Add flour and milk to the butter bowl. Mix
it all well. Spread evenly in a greased 22 cm x 12 cm loaf tin. Bake it
for 1 hour. (we actually cooked ours longer - basically cook it until you can
stick a clean dry skewer in the middle, and come out with a clean dry skewer)

Leave til next day to slice and butter.

How much dope to use ...

We made the equivalent of 3 of these, and used an ounce of leaf, and
everyone was blown out. Obviously, the more you use, the more blown out you'll
get.
Well ... enjoy !!

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