Newsgroup: it.hobby.cucina
Titolo: marijuana in cucina

http://route66.corriere.it/2010/05/marijuana_e_alta_cucina_un_mat.html
ale

 
http://route66.corriere.it/2010/05/marijuana_e_alta_cucina_un_mat.html
Interessante, un altro ingrediente da utilizzare

 ale
30anni fa facevo la grappa alla maria!!

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E la torta? I pasticcini? LOL!!! Che tempi...

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Mi sa che tra tutti siamo passati da qualche coffeeshop.
ale

 Mi sa che tra tutti siamo passati da qualche coffeeshop.
A proposito, come stanno messi a erba in Peru'?
-- 
  Vilco
And the Family Stone 

 A proposito, come stanno messi a erba in Peru'?
Credo siano al secondo o terzo posto al mondo come paese esportatore.
Come paese consumatore, invece, non lo so.
La coca l'ho provata varie volte in foglie, in altura. Te ne fai una
bocconata e te la tieni li e la ciucci per qualche ora. Non è che sia
il massimo.
In cucina mai sentita, devo chiedere.
ale

 In cucina mai sentita, devo chiedere.
Degli amici si erano portati un sacco di foglie e ci facevano il te, non 
male come sapore. Effetti, ovviamente, zero o giu' di li.
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 Effetti, ovviamente, zero o giu' di li.
ma senza effetti è meglio il tè!
-- 
pietro c
http://maradagalweb.blogspot.com

 male come sapore. Effetti, ovviamente, zero o giu' di li.
Mah, come sapore non mi fa impazzire, comunque se ti interessa il
"prodotto" vendono anche le caramelle, una liscia e l'altra con
effetto frizzante.
Per gli effetti non ti saprei dire sincerissimamente, visto che non è
che io fossi un tipico campesino sottoposto a sforzi prolungati in
altura per parecchio tempo, ma un cilatrone che passava di la.
Però sugli effetti della foglia di coca, di letteratura ne esiste
parecchia. E loro la usano proprio per mitigare la fatica.
Ah, il mate di coca suole bersi con abbondante zucchero. Altrimenti fa
proprio schifo.
ale

Dopo lunga meditazione, lcr! lasciň scritto per i posteri:
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e i cioccolatini? ahiaiaiaiiai siamo vecchi :-P
--
Ciao, Bruna

 e i cioccolatini? ahiaiaiaiiai siamo vecchi :-P
che nostalgia del radicchio !!!
--
G.

as wrote:
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Ce credo, LOL, con le erbacce verrebbe meglio
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 e i cioccolatini? ahiaiaiaiiai siamo vecchi :-P
"Il tortino dal cuore tossico"
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 "Il tortino dal cuore tossico"
LOL (ne apprezzo anche il significato recondito).
ale

 LOL (ne apprezzo anche il significato recondito).
:)
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http://route66.corriere.it/2010/05/marijuana_e_alta_cucina_un_mat.html
uhm... sai che ci sto pensando solo ora ?
sicuro sicuro che non ci sia un nesso tra questo post e quello dei
(rolz) _mitici_ fettuccini ? :ppp
--
G.

 (rolz) _mitici_ fettuccini ? :ppp
Bene, piano piano ci si arriva, se ci fa(ra)i caso, tutti o quasi i
miei post (come capi3D) sono legati tra loro.
Comunque no, in questo caso specifico, non era legato ai fettuccini,
ma ad un altro post. Molto più vecchio.
ale

 "Il tortino dal cuore tossico"
geniale :-D
--
Ciao, Bruna

 30anni fa facevo la grappa alla maria!!
A me piacciono da morire le caramelle ai fiori di canapa ...solo che 
ultimamente non l'ho ritrovate :-)
Specifico che sono legali e non contengono THC almeno in quantità 
apprezzabili :-)
-- 
"Voi siete spaventati perché vogliamo abolire la proprietà privata. Ma 
nella vostra società attuale, la proprietà privata è abolita per nove 
decimi dei suoi membri. Ed è precisamente perché essa non esiste per 
nove decimi, che esiste per voi".
Karl Marx, Manifesto del Partito Comunista, 1848.

 proprio schifo.
When hiking in the mountains around Cuzco, Peru, I would take an occasional
"halpa" (coca break), sucking on the leaves with "tocra de la montaña"
(banana leaf ash paste). Very refreshing, as was mate de coca.
-- 
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families:  
https://www.woundedwarriorproject.org/
http://www.helpforheroes.org.uk/
  Thank a Veteran! Support Our Troops!
http://anymarine.com/
   You are not forgotten. Thanks ! !  ~Semper Fi~

 (banana leaf ash paste). Very refreshing, as was mate de coca.
Ehy Nick. Really happy to see u still around.
ale

 "Il tortino dal cuore tossico"
In Thailand, "ganja" (marijuana) is cooked into some curry dishes by some
people. Knocks you out! Back in the 1960's, I often made this:
It is truly written:
"The effects here will be less pronounced during the initial stages than
those from smoking. But as the minutes progress, the "hash eater's" high
may become far more overwhelming than anything that the smoker has ever
experienced. This may be furthered by the fact that the eater does not get
the same immediate signals which tell the smoker that he has had enough. So
when it finally comes on, it may really come on-and still keep coming on."
"For any and all the above reasons, ingested cannabis is often more
hallucinogenic than the smoke."
"One may eat ten times too much and still be eating more before the first
effects of the high have even arrived. If he does so, he may eventually
lose consciousness for anywhere from 12 to 48 hours, depending upon how
much was taken." Caveat phagor ! ! !
Marrakesh White Cookies
    * 2.5 dl (1 cup) warm cannabutter (see below)
    * 1.25 dl (1/2 cup)sugar or honey
    * 1 egg
    * 2 teaspoons vanilla extract or for variation almond, orange or lemon
    may be used * 7.5 dl (3 cups) flour
    * 1 teaspoon baking powder
    * almonds
   1. Blend together cannabutter and honey.
   2. Beat in the egg.
   3. Stir in the vanilla extract (or any other flavoring you may be
   using). 4. Sift together the flour and baking powder.
   5. Combine the ingredients to make a dough.
   6. Chill the dough for an hour until firm.
   7. Roll the dough to about 0.5 cm (1/4 inch) thickness.
   8. Cut the dough into 2.5 to 5.0 cm (1 to 2 inch) circles. Use a cookie
   cutter or a small drinking glass.
   9. Place the cookies on a baking tray or cookie sheet and press an
   almond into the center of each cookie.
   10. Bake at 190 C (375 F) for 6 - 8 minutes.
Cannabutter, method II
Fill the boiling pot 1/3 the way with crushed and crumbled marijuana tops.
Fill the pot 3/4 the way with a mixture of 1 part butter and 4 or more
parts of water. Boil for 30 minutes stirring frequently.
Remove as much debris from the bottom as possible. Allow the liquids to
cool to room temperature, then refrigerate. The butter will harden on the
top and can be removed. Discard the water.
If a stronger product is desired the process can be repeated with fresh
water and grass.
[Nick note: Heating the cannabutter and filtering through cheesecloth will
reduce/remove the green color]
A simpler and more potent cannabutter can be done by using hashish or hash
oil instead of marijuana. Heat and stir until all the hash or oil dissolves
in the butter. As much of hash or oil may be used as desired as it will
dissolve very easily.
This text is from the classic book 'The Art and Science of Cooking with
Cannabis' by Adam Gottlieb.
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 when it finally comes on, it may really come on-and still keep coming on."
This mean that nex time i will fly to Peru, it will be more difficult
for me flyback. Lol.
Hey Nick, how do u cook "fettuccini alfredo" down there?
ale

 Hey Nick, how do u cook "fettuccini alfredo" down there?
Down there? I'm in Los Angeles, goomba! I haven't been cooking much,
lately. I cobbled this together from what I got from Luca:
Fettucine Alfredo Taverna Antonina (a Roman landmark since 1939) Serves 4
First , fettuccini must be regular thick not capelli d'angelo. Otherwise it
will stick all together and becomes a mess.  Second, the only two
ingredients tha you need are butter and parmesan.  I knew personally
Alfredo when I was working at Taverna Antonina as a cook more or less 30
years ago.  No cream, no nothing: butter , parmesan, a bit of the cooking
water of the pasta and butter and parmesan.  You must be able to melt
Parmesan in a cream without making it to fuse...  Non need of cream etc.
etc.  It' is the simplest pasta of the world....
The fettuccine should either be freshly made, or, if store bought, the best
fresh (preferably not dry), pasta you can buy.
1 lb. (455 gms) fettuccine, maccheroni or mezzemaniche or a short pasta
like penne rigate
Sauce:
9 Tbs (3/4 of a stick) (90 mL) unsalted (regular OK) butter, at room
temperature
1-1/2 cups (200 mL) grated Parmigiano Reggiano (Parmesan), at room
     temperature, plus extra cheese to pass at the table
two halves of fresh garlic (how much is that?)
two spoon of fresh tomato puree
a bunch of fresh Italian Basil (don't even think to use sweet Thai basil it
will mess up everything)
SET 6 to 8 cups of salted pasta water to boil.
No need of evoo if you use butter. Never mix  evoo and butter for this
dish. They have two flavors that fight. Do not melt the butter BEFORE or it
will separate from the pasta. Melt it with the pasta and cooking water. Do
not use Pecorino it's too strong. Or if you use pecorino use only a sweet
one like pienza or Fiore not too much aged.
As soon as you take out the pasta very very "al dente" put it in a big pan
with the garlic, some 100 g of fresh butter cut in small cubes for 500 g of
pasta, a couple of spoon of the cooking water of the pasta.
Put the pasta over a small flame and furiously stir to melt the butter
without frying it.  It must form a cream that coats the pasta.  Start to
add Parmesan, you will need more or less 200 g of parmesan for 500 g of
pasta , little by little, always stirring like crazy and adjust the
creaminess with some water , add the tomato paste and the basil leaves, and
still add parmesan, like rain.  If you have been good you will have a pasta
rosč, coated of a delicious cream of cheese melted but not fried, add some
Peperoncillo if you like.
Don't even think to substitute Basil with oregano or other Amerrregano
flavors.  Keep it straight as I gave you and you will thank me soon :_)
TURN into a warmed serving bowl, or directly onto warmed plates.
PASS grated Parmesan at the table.
Lucatimmy (who gave me the above), says:
That's it!  Sorry it' s only for the love of tradition... :-)
Hey, Luca! Correct me as needed! Thanks.
*****************
My daughter makes this for her kids:
Nick's Fettucine Alfredo Serves 4
The fettuccine should either be freshly made and as thin as possible, or,
if store bought, the best fresh (preferably not dry), thinnest pasta you
can buy.
1 lb. (455 gms) fettuccine, tagliatelle or the pasta of your choice
Sauce:
6 Tbs (3/4 of a stick) (90 mL) unsalted (regular OK) butter, at room
temperature
3 Tbs (45 mL) EVOO
minced garlic to taste
optional - 12 oz (340 gms) sliced mushrooms
1/2 cup (120 mL) grated Parmigiano Reggiano (Parmesan), at room
temperature
1/2 cup  grated Pecorino Romano cheese
        plus extra cheese to pass at the table
1 cup (240 mL) heavy cream, very lightly whipped
1/4 cup (60 mL)parsley, oregano, basil or combination, fresh
Salt and freshly ground pepper (use white pepper if you have it) to taste
SET 6 to 8 cups of salted pasta water to boil.
TIMING is important with this dish - ideally the pasta finishes cooking
when your sauce is ready - although the sauce will 'hold' for a short while
on very low heat. If you are using fresh fettuccine, it can cook in as
little as 2 minutes (plus the time it takes your water to boil), dry may
take up to 10 minutes, so you must prepare your ingredients accordingly.
Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta
is added directly to the warmed and mixed ingredients in the pan.
In a pan large enough to hold all the pasta , melt the butter over low
heat. Add the EVOO, then the garlic and simmer 'til transparent. [see
mushroom variation below] ADD slowly the slightly whipped heavy cream and
whisk either with a whisk or stir continuously with a wooden spoon till it
is hot and slightly reduced. (variation: use 1/2 of the heavy cream here,
add the rest just at the end before you add the pasta.) ADD slowly the
grated cheese as you continue stirring or whisking. COOK the pasta.
ADD salt and pepper to taste. If you used regular (salted) butter, you
won't need as much salt. ADD the cooked and drained pasta. Mix well with a
wooden spoon. TURN into a warmed serving bowl, or directly onto warmed
plates. (Top with parsley, etc.)
PASS grated Parmesan at the table.
Mushroom variation: Add 12 oz of sliced mushrooms with the garlic when
simmering.
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 30anni fa facevo la grappa alla maria!!
Io ho un vago ricordo della parola "marioncello", unione di maria e 
limoncello, ma non ricordo altro, chissà perchè :-)))
Repo 

 ha scritto nel messaggio 
news:37e06945-84ec-4a1c...@b35g2000yqi.googlegroups.com...
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