Harold and Kumar Style Classic Sliders
What better food for a 420 party than sliders? Why not accompany this snack with a viewing of Harold and Kumar Go to White Castle? The classic tiny hamburgers were invented in 1921 at the world’s first White Castle restaurant in Wichita, Kansas, where they originally sold for 5 cents each. Makes 16 sliders. Serving size: 4 sliders.
1 pound lean (not extra-lean) ground beef
2 grams finely ground bud OR 1 gram kief or finely ground hash
3/4 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, chopped
16 dinner rolls or slider rolls
3 tablespoons ketchup
16 slices American cheese
In a medium bowl, combine ground beef, kief or ground hash, salt and pepper. Mix until cannabis and seasonings are well integrated into the beef. Divide beef mixture into 16 equal portions. Press each portion into a very thin round patty slightly larger than the circumference of the roll to allow for shrinkage. Stack patties between layers of waxed paper. Open rolls and spread each half with a thin smear of ketchup. Top half of each roll with a slice of cheese, folding and stacking the cheese as necessary to fit on the roll. Top the cheese with a sprinkling of chopped onions. Heat a large skillet or griddle over medium-low heat and spray with cooking spray. Cook burger patties for about 20 to 30 seconds per side or until just cooked through. Place cooked burger patty on roll, cover with second half of roll. Serve hot.
Variations: Don’t be afraid to get creative with your slider toppings. While ketchup and onions are traditional, use whatever burger toppings you like best.
-Courtesy of Culture Magazine
Study: Eating Fatty Foods Triggers Natural Marijuana-Like High in Body
|Dos Chinos fries INSANITY…
You eat one French fry, you need another. And another. Soon, the basket of fried sticks is gone–then, you start picking away at your friend’s fries. Same thing happens with chips and any fatty foods: the munchies.
It’s not because you’re fat, tubby. It’s all a part of nature, and you really can’t help yourself: the consumption of such foods leads to the release of marijuana-like chemicals that you naturally want more of, according to an amazing study just released by researchers at UC Irvine.
“UC Irvine researchers Daniele Piomelli, Nicholas DiPatrizio and colleagues found that fats in these foods make them nearly irresistible and trigger a surprising biological mechanism that likely drives our gluttonous behavior,” read UCI’s press release. “The apparent culprit? Natural marijuana-like chemicals in the body called endocannabinoids.”
Endo? Didn’t Snoop already sing about this?
Piomelli and pals found that sugar and proteins don’t trigger the same reaction, showing you’re better off eating a shitload of chocolate than a basket of Fritos. Based on this, the crew thinks a drug can get developed to block the endocannabinoids and beat obesity once and for all. The full study is in this week’s issue of the Proceedings of the National Academy of Sciences–look it up!
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Image via fabulousfinds4.blogspot.com
This week we’re gonna check out a recipe similar to the Leary Biscuit that I posted a few weeks ago, but much more for the sweet tooth. We’re making make some S’mores. STONER S’MORES. Try stacking several on top of each other to create a “Super HIGH S’more Tower”. Send me a picture of your creation and I’ll send you some stickers. Send your pictures to ThisBuds4You@HailMaryJane.com.
What We’ll Need:
2 graham crackers
a piece of chocolate or a teaspoon of Nutella
1 large marshmallow puff
1 gram (ish) of weed, ground into a fine powder
- Take a graham cracker, use either chocolate or Nutella (a chocolate hazelnut spread), make a layer on graham cracker
- Place about 1 gram of the powdered herb on the chocolate or Nutella
- Place a marshmallow on the herb
- Place second graham cracker on top
- Toast for 5-7 minutes at 300 degrees F or microwave for 30-45 seconds (depending on the microwave)
- Graham crackers can be good, but can get yucky in microwaves.
- In a toaster oven, toast on a piece of aluminum foil to keep the chocolate from running messily.
- If using real chocolate, make sure to melt the chocolate.
- The general idea is to cook the cracker but not burn it.
This spicy grilled burger recipe is one of the few instances where I use actual ground bud in the recipe. With so much else going on flavor-wise, it blends right into the burger mix. Quick, easy and no need to make butter, oil or concentrates. Smoky chipotle chiles can add heat as well as flavor, so add more or less than the recommended amount depending on your tolerance for burn. Makes 4 burgers, 1 burger per serving.
1 1/2 pounds semi-lean ground beef
1 1/2 teaspoons minced garlic
1 or 2 canned chipotle chiles in adobo sauce, minced
2 grams finely ground bud
2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon chili powder
1 teaspoon salt
3/4 teaspoon black pepper
4 slices Jack cheese
4 hamburger buns
Salt and pepper to taste
Assorted burger condiments
Place the ground beef, garlic, chipotle chiles, ground bud, oregano, mustard, chili powder, salt and pepper in a large bowl. Use clean hands to mix until all ingredients are evenly incorporated. Divide mixture into quarters and form each quarter into a large patty about 1-inch thick. Season the outside of the patties with salt and pepper. Grill on a grate brushed with oil over a medium-high fire until done to your liking, about 6 minutes per side for medium. Top each burger with a slice of cheese during the last minute or so of cooking time. When ready transfer burgers to buns and serve immediately with your favorite burger toppings.
Courtesy of the fine people at freeculturemag.com
The infamous marijuana bears of British Columbia have woken after their winter hibernation, and they have the munchies — but they seem to be weaning themselves off dog food, according to the man who was once feeding them $100 of kibbles a day.
Allen Piche of Christina Lake, B.C., pleaded guilty in March to feeding the roughly two dozen wild black bears on his remote property after the B.C. Conservation Service last summer charged him and ordered him to stop, reports CBC News
. Piche was charged after police found the mellow bears when they raided a marijuana grow operation on his property last August.
Initially there was speculation the bears might be guarding the cannabis crop, but Piche denied that.
|Photo: CBC News
|Allen Piche: “I’m counting on the bears to do the right thing. So far, they have.”
He was allowed to continue feeding the bears until they went into hibernation, but was ordered not to feed them when they woke up in the spring. If the bears couldn’t kick their dog foot habit, they might have to be shot, conservation officers said.
Most of the bears did come back to his remote property this spring, according to Piche, but once they figured out he wasn’t going to feed him, they left.
“I’ve had 80 percent of the bears come and now 80 percent are gone,” Piche said. “I’m counting on the bears to do the right thing. So far, they have.”
However, Piche said he is worried that the bears might come back this summer; they tend to return in early July after mating.
Piche, who describes himself as an “aging hippie,” said his former partner began feeding the bears, and he carried on when she was warned to stop because the bears kept returning.
The feeding continued for years until Piche was visited by the Royal Canadian Mounted Police last summer. RCMP officers arrested him and three others for allegedly tending a large outdoor marijuana growing operation.
That’s when the bears came ambling out of the forest and nuzzled up to police officers. One even sat on a police cruiser for awhile.
Piche has pleaded not guilty to the cannabis cultivation charge.