Food Porn...

[unspoken]

I was just kidding. I like beans, and it's hard to go wrong with any kind of chili. Although some people around my neck of the woods would disagree. For Texas red, check out my chile sauce. You can put it on all sorts of stuff, but it goes in my chili.

16 dried ancho chile peppers
6 cups water
1/3 cup white wine
1/2 an onion
5 cloves garlic
5 tsp light brown sugar-packed
2 tbs ground cumin
2 tbs honey
salt and pepper

remove tops and most of the seeds from the chilis, cover in pot with water and simmer about 15 mins.

While the peppers simmer, cook wine, onion, garlic, brown sugar, cumin, and honey over medium heat until onions are soft.

Put the rehydrated anchos and your onion mixture in a blender and add about 2 cups of the water you rehydrated the anchos in to the blender. Blend and put on all kinds of stuff. Freezes well too. I have a dish in the freezer at all times.

 

[Hermanthegerman]

It speaks for itself.

 

[SeaMaiden]

I was just kidding. I like beans, and it's hard to go wrong with any kind of chili. Although some people around my neck of the woods would disagree. For Texas red, check out my chile sauce. You can put it on all sorts of stuff, but it goes in my chili.

16 dried ancho chile peppers
6 cups water
1/3 cup white wine
1/2 an onion
5 cloves garlic
5 tsp light brown sugar-packed
2 tbs ground cumin
2 tbs honey
salt and pepper

remove tops and most of the seeds from the chilis, cover in pot with water and simmer about 15 mins.

While the peppers simmer, cook wine, onion, garlic, brown sugar, cumin, and honey over medium heat until onions are soft.

Put the rehydrated anchos and your onion mixture in a blender and add about 2 cups of the water you rehydrated the anchos in to the blender. Blend and put on all kinds of stuff. Freezes well too. I have a dish in the freezer at all times.

That's a bit like my Chile Colorado, not a speck of tomato in it, but oh my God, the flavor is so rich. I use either beef or pork in it. I use a variety of chiles, not just Anchos, though.

I will make a separate pot of beans, we don't need to ruin the chili with them, or ruin the beans with the chili, each stands better on its own, both go GREAT over rice.

Beans, beans!
The wonderful fruit!

 

[Dr. Purpur]

late night stoner snack

late night stoner snack

Hot french bread, smothered with crunchy peanut butter, and drizzled with dark chocolate syrup

 

[Dr. Purpur]

Breakfast

Breakfast

Panama Gesha coffee with Ghirdelli chocolate, raw sugar, and half and half.
Papaya and strawberries with Lemon and lime.

 

[unspoken]

That's a bit like my Chile Colorado, not a speck of tomato in it, but oh my God, the flavor is so rich. I use either beef or pork in it. I use a variety of chiles, not just Anchos, though.

I will make a separate pot of beans, we don't need to ruin the chili with them, or ruin the beans with the chili, each stands better on its own, both go GREAT over rice.

Beans, beans!
The wonderful fruit!

When I make chili I add a bunch of the chile sauce I posted above with beef, chile powder, oregano, cumin, onions, garlic, a little more honey, a couple tomatoes, beer, and chicken stock.

 

[Bobby Stainless]

Pizza Casserole

 

[Speula]

Hot french bread, smothered with crunchy peanut butter, and drizzled with dark chocolate syrup
View Image

is the peanutbutter warm too??
btw looks very tasty

 

[Dr. Purpur]

It was hot and melty.

 

[Dr. Purpur]

Before dinner snack

Before dinner snack

Mahi Mahi and shrimp, butter beans, tiny onions, artichoke hearts, mushrooms,black Olives, avacado, cherry tomatos, shaved parmesan, and crushed San Marzano tomato from Italy

\

 

[ghostly]

Pizza Casserole

View Image

Nigga what?!?! Post that recipe... Grubbin

 

[Bobby Stainless]

This is the recipe, but I always go overboard on cheese and garlic an shit. You could also add mushrooms, olives, whatever you eat on a pizza.

2 cups uncooked bowtie pasta
1/2 pound lean ground beef (I have started using hot pork sausage)
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese


Cook noodles according to package directions.

Preheat oven to 350 degrees F (175 degrees C).

In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.

Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

 

[Dr. Purpur]

Pepper Steak Dianne, Garden yellow Califlower, and pealoff

Pepper Steak Dianne, Garden yellow Califlower, and pealoff

Cauliflower to be served with Lemon butter

Steaked topped with raw pine nuts. Au Juice. Prickly pear cactus fruit and strawberry

 

[Hermanthegerman]

Lunch, shrimps with spaghetti. This evening I go out for dinner in a fine restaurant. First thought,: Don´t forget the camera.

 

[SeaMaiden]

I always go overboard on cheese and garlic an shit.

Oh, come on. Is it really possible to go overboard with cheese & garlic, really?


You know... do I see a cookbook forming here? That would be kinda cool, ya know? The Official International Cannagraphic Magazine Stoners' Delight Cookbook. It should have separate sections for stoner food, and medicinals.

 

[toughmudderdave]

...

 

[unspoken]

I'm going to attempt the ultimate stoner meal. Something like a "pizza" bruschetta, filet encrusted with funions, gourmet grilled cheese, home made mountain dew or abbazabba ice cream...just spit balling. input encouraged. I'm talking gourmet food with a half baked/high school/ juvenile twist...For science.

 

[Dr. Purpur]

Lunch, shrimps with spaghetti. This evening I go out for dinner in a fine restaurant. First thought,: Don´t forget the camera.

View Image

Your Spaghetti looks very good Herman~ Simple and delicious. I bought some shrimp today because of that picture.

Im still trying to decide what to make for dinner. I have shrimp, assorted fish, Black Angus Beef, and some Lamb.

So far, the small frenched rack of lamb, is most appealing. I may( If I can get up off my butt) do a Lamb with mint sause coupling. I enjoyed a lamb roast served with mint sause and a mug of Hard cider in London in 1974, and have been hooked on that combination ever since

 

[Dr. Purpur]

hors d'oeuvres

hors d'oeuvres

Dutch Crunch French bread, Camembert, and Sopressato

 

[Fly by Night]

Back to basics

Back to basics

Nourishing a buzz