Live Stoner Chat Current Live Stoner Gossip Dec/Jan/Feb 2018

[trailanimal]

stoner strategies 13.1

 

[9bear]

 

[trailanimal]

psycho delic surf
love that sound
on the shore

 

[trailanimal]

crashing the rocks
mak'n gulls hop

 

[9bear]

 

[trailanimal]

yup
gotta keep watch
of
the weaponized gardener
ya know
auto warriors
what's an fbi to think?
hehe

 

[Farqual]

 

[Rev. Green Genes]

Charred Brussels Sprouts With Spicy Anchovy (CANNA) Butter

Prep Time: 20 minutes Cook Time: 30 minutes Level of Difficulty: Easy Serving Size: 4-6

Ingredients
Spicy anchovy (CANNA) butter

3 ounces best-quality anchovy fillet in oil, rinsed
1 cup flat-leaf parsley, roughly chopped
1 teaspoon chili flakes
1/4 pound (CANNA) butter
1 garlic clove, finely grated

Brussels sprouts

sea salt
1/2 teaspoon baking soda
1 1/2 pounds brussels sprouts
1/2 cup canola oil or (CANNA) oil
2 tablespoons fresh lemon juice
2 tablespoons finely chopped chives

Directions
For the spicy anchovy (CANNA) butter

Place all the ingredients in a food processor; puree until smooth and reserve. This makes more than is needed in the recipe, but it can be frozen for up to a month.

For the brussels sprouts

Fill a large bowl with salted ice water. Bring a large pot with about 3 quarts of water to a boil. Add the baking soda and enough salt to make the water salty like the sea.

Meanwhile, remove the outer leaves of the Brussels sprouts. Trim the ends off and split in half lengthwise. Carefully drop the Brussels sprouts into the boiling water and cook until tender, about 3 minutes. Drain immediately and immerse in the salted ice water to cool completely. Drain and pat dry with a paper towel. This can be done up to 1 day in advance.

In a large frying pan, heat the oil until it starts to smoke. Cook the Brussels sprouts, cut-side down, undisturbed, for 2-4 minutes, until they start to brown. Flip the Brussels sprouts and add the spicy anchovy (CANNA) butter; lower the heat to moderate and continue to cook until the butter melts, stirring occasionally. Season the Brussels sprouts with salt and finish with the lemon juice and chives.

Chef’s Tip: Baking soda helps maintain the beautiful vibrant color of green vegetables. Be careful, though, because too much baking soda will turn the vegetables mushy.

 

[trailanimal]

dude!, last time you brought the chickens over the cabin was a Mess!

 

[trailanimal]

Charred Brussels Sprouts With Spicy Anchovy (CANNA) Butter

Prep Time: 20 minutes Cook Time: 30 minutes Level of Difficulty: Easy Serving Size: 4-6

Ingredients
Spicy anchovy (CANNA) butter

3 ounces best-quality anchovy fillet in oil, rinsed
1 cup flat-leaf parsley, roughly chopped
1 teaspoon chili flakes
1/4 pound (CANNA) butter
1 garlic clove, finely grated

Brussels sprouts

sea salt
1/2 teaspoon baking soda
1 1/2 pounds brussels sprouts
1/2 cup canola oil or (CANNA) oil
2 tablespoons fresh lemon juice
2 tablespoons finely chopped chives

Directions
For the spicy anchovy (CANNA) butter

Place all the ingredients in a food processor; puree until smooth and reserve. This makes more than is needed in the recipe, but it can be frozen for up to a month.

For the brussels sprouts

Fill a large bowl with salted ice water. Bring a large pot with about 3 quarts of water to a boil. Add the baking soda and enough salt to make the water salty like the sea.

Meanwhile, remove the outer leaves of the Brussels sprouts. Trim the ends off and split in half lengthwise. Carefully drop the Brussels sprouts into the boiling water and cook until tender, about 3 minutes. Drain immediately and immerse in the salted ice water to cool completely. Drain and pat dry with a paper towel. This can be done up to 1 day in advance.

In a large frying pan, heat the oil until it starts to smoke. Cook the Brussels sprouts, cut-side down, undisturbed, for 2-4 minutes, until they start to brown. Flip the Brussels sprouts and add the spicy anchovy (CANNA) butter; lower the heat to moderate and continue to cook until the butter melts, stirring occasionally. Season the Brussels sprouts with salt and finish with the lemon juice and chives.

Chef’s Tip: Baking soda helps maintain the beautiful vibrant color of green vegetables. Be careful, though, because too much baking soda will turn the vegetables mushy.

poetry of delights