What are you cooking right now?

wheresthefbomb

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I didn't weigh it, but by eyeball this is close to a quarter pound of cannabis, mostly low THC/high CBD hemp that my neighbor gave me, with a few grams of higher potency bud, a little hash, and the last of my concentrates. Basically I threw all the weed in the house into the crockpot.

I decarbed about 3/4 of it in the oven, 30 mins @ 220F. I decided not to decarb it all because I read that different compounds are active in non-decarb cannabis and the end goal here is a topical salve.

this slurry contains just over a pint of olive oil, which I will be mixing later with around 5 ounces of soy wax to make the salve. I went down the rabbit hole of trying to source beeswax, but all the stuff online is fake, and I didn't get a timely response from any local beekeepers.

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spudmunkey

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It doesn't photograph well, but it's tasty. Torn-apart 99 cent day-old 6oz sourdough loaf, maybe 8 figs, 4-5 small tomatoes, tarragon, crumbled feta, olive oil, salt and pepper, baked ~ 27mins.

It wasn't until it was all gone before I realized I should have added a squeeze of lemon, or some balsamic...d'oh.


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It's from the cook book that this recipe references: https://www.thedailymeal.com/recipes/warm-salad-roast-tomatoes-figs-and-feta-tarragon-recipe


Tomorrow, I'll be trying this french toast recipe for the first time. As the cook, I always hate having to batch out servings and cooking while others get to eat (or if they don't, if they wait, their food will be worse quality because it won't be fresh).


Yes, that means two meals in a row that is substantially bread. Know what we had for lunch today? A sandwich. 😅 And lunch yesterday? Another sandwich.:fawk:
 

jaxadam

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Technically I cooked this because it’s one of those places where you cook it yourself.

Yum, check out that menu.

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Yummy.

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So you cook it all at the table right in front of you.

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I guess anything's edible if you don't really know what you're eating. My son's face kind of says it all.

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KnightBrolaire

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Currently whipping up a batch of a Dreamsicle lactic syrup to use in a screwdriver variant I came up with.
 

jaxadam

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Beef, it's what's for dinner. Skirt with some seasoning seared up and served with a simple salad.

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jaxadam

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What are you dehydrating?

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This shit is amazing. Marinated in Dale’s low sodium, garlic powder, fresh ginger, and one packet of stevia. The rest of this bag will probably be gone today.
 

wheresthefbomb

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No pictures because it's inside me, but a couple times a year I make myself a positively decadent eggs-in-a-basket-grilled-cheese. Tonight's featured bacon, spinach, dansk blue, and sharp cheddar. It would've had avocado but I forgot until it was too late. Oh well, it was delicious anyway.

My biggest point of pride here is being able to get the cheese properly melty while still having runny yolks. All about the timing.
 

jaxadam

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This was a banger. We had some leftover fresh shrimp from the other night, so it became a bacon, shrimp, and avocado omlette.


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KnightBrolaire

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protein pretzel bites and spicy beer cheese dip.
tastes great and doesn't shit on my macros
 

spudmunkey

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Biscuit breakfast sandwiches.
Made 6 scrambled eggs, so each of 4 sandwiches has about 1.5 scrambled eggs
Slice of pepperjack cheese
Mine has 2 strips of bacon, and a small squeeze of chipotle mayo.
Biscuits are just store-bought Grands.

If I had hashbrown patties, I would've added one, but we only had tots on hand, and these sandwiches were too small in diameter to support them...

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wheresthefbomb

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My girlfriend was over this last weekend, she replaced all the strings on her harp which takes all fucking day and I fixed two 412s and sorted out my Alesis Quadraverb. She jokingly goes, "we should make a cake!" Well it turns out I had a box of discount german chocolate cake in the pantry, so that's exactly what we did.

Fuck yeah, cake! Also I had sprinkles. Fuck yeah, sprinkles!
 

beerandbeards

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I started really delving into homemade pasta this year. I can whip up some spaghetti or fettuccine so easily, I’ll never buy dry noodles again. This weekend I ventured into ravioli. Through some trial and error, and purchasing a ravioli mould, I think I’m getting the hang of it.

This evening I made a vegetarian “beef” ravioli. Sautéed fresh garlic and shallots. Fresh thyme, salt and pepper. Vegan beefless crumbles and some pinot noir. Added an egg as a binder.
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jaxadam

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Another leftover banger. Leftover chicken wing meat, homemade dressing (sherry, cilantro, Dijon, honey, avocado oil, shallots).

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beerandbeards

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I tried a cold fermented focaccia. Mix everything at once then throw in the fridge for at least 24 hours. Did a light stretch fold, now rising again for another 3-4 hours. I will be baking it tonight and will post my results.
 


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