Many years ago, Slutty Wife, (in Europe), I learned, (but did not ingest, of course), the following:Originally Posted by SluttyWife
It's all in the preparation of the shortning. My friends used butter.
Take a bag of weed, (my friends used hashish which was more available), and grind it up real fine in an expresso coffee grinder. (Clean the grinder by putting several helpings of coffee through it and making coffee with it in the morning.)
Melt as much butter as you feel necessary in a saucepan and saute the pot lightly until you think it's about right. Let it cool a bit so it doesn't splatter when you add a cup or two of water. Bring the water to a boil, stirring from time to time and remove it from the fire. Again, let it cool a bit and put it into the refrigerator. The butter will absorb the THC and float on top of the water, which will absorb the impurities. Once the butter has solidified, remove it and throw away the water and the heavier particles that have sunk to the bottom of the pan. The butter will be green.
Use the green butter in your favorite receipe. Fudge works well as does brownies, cake icings, etc. The goal is to mask the flavor of the pot. I once had dinner with a friend who used it in her spaghetti sauce. That did a good job. (I ate my spaghetti plain, of course.)
In Morocco, hemp pollen is mixed with liquified sugar and dried into chunks. It tastes like sweet camel shit. Hmmm... Maybe it was...
The Afghans like to mix hash oil with honey and ground up nuts. It tastes a lot better than camel shit but not as good as plain honey and nuts.
The Kashmiris make a sort of heavy biscuit, a cross between an English tea scone and a pecan sandie cookie, but laced with hash oil. They serve it with green tea. Hash oil is much better to cook with but where can one get hash oil in a primitive place like Oklahoma or even California, I suppose?
Why didn't I think of these when we were submitting receipes for the Swingers' Cook Book?