ILOVEMSMARY
Member
EY!!!!!!!!!whats haponing everybody whats your fav munchie after having a mad session
whats your munchie after a session
- Thread starter ILOVEMSMARY
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dthfromabv79
Well-Known Member
doritos, cupcakes, pizza, taco bell, everything is good man hahha
ILOVEMSMARY
Member
Right on mayne i just munched on some golden chop stix chinese food that satisfied the munch
ILOVEMSMARY
Member
eh i guess every1 got they own opinion on stuff
ILOVEMSMARY
Member
you know what else is good dipping fries into a chocolate shake while eating a buger
haze, son
Active Member
LMFAO. Yeah, man, no shit people have opinions. I'm not trying to rag on anyones eating habits, but I'd just MUCH rather prefer a home-cooked meal (my girlfriends mother used to work in culinary for most of her life) as opposed to some of that fake, grade-D burger king or taco bell leftovers.
I have this kickass disease called hyperthyroidism (wikipedia graves disease), and no matter what the fuck I eat, I will not gain a single pound. I've weighed a solid 155, all muscle and bone for the past 4 years of my life. I eat healthy, and excersize, and smoke the good 'ol MJ and I stay in the perfect shape (as says my doctor).
Seriously though, make yourself some homemade cherry turnovers, and snack on some of that with a dollop of vanilla bean ice cream and your mouth will instantly orgasm.
True Stoner
Active Member
This is definitely my fav....take a nice big bowl and select your favorite cereal..mine is reese pieces puffs of lucky charms, then select your favorite ice cream and pile on top and then top with chocolate milk and fill bowl half way with the choc milk. Eat away and stir once in awhile....i write this as im munching on pecan pie with caramel ice cream...maybe i should add some choc milk to this and see what it tastes like. Shit i just have white milk so ill post later if i do so!!! LOL
greenmama
Member
Ahhhhh... I agree
ILOVEMSMARY
Member
oh wow ok i just wanted to talk about FEASTING!!!!!!!!!!!gosh man.
now anyways back to the subject and hell yea i'll give that ice cream and cherry turnover a shot sounds good sounds even better with a cherry coke on the side aswell didnt think of that did yea
haze, son
Active Member
I wasnt trying to be voracious, I was actually just agreeing with ya. But even though I've sworn off of soda, that honestly sounds dank. Cherry coke used to be one of my favorites ;p
I'll look up the recipes for the turnovers and I'll post it up. I've got some supersuper dank recipes I'll share. Your minds will be blown.
ILOVEMSMARY
Member
thats dope mayne hell yea post them up
desert fox
Well-Known Member
I just cant do the munchie thing......I have to always have to eat first and then smoke. If I get stoned and then eat....I eat everything in sight. It might be a good thing. I have trouble gaining weight, but would wreak havoc on my grocery bills.
akgrown
Well-Known Member
i am mad crazy about these ribs. my dad made them for me when i was little and passed the recipie on to me
1-2 lbs flaken ribs (ask the butcher there not always in the case, there thin cut beef short ribs)
1 bottle soy-vay veri veri island teriyake
2-3 tbl low sodium soy sauce
1tbl freshly grated ginger
two cloves minced garlic
pinch of red chili flakes
throw all ingredients in a bowl mik around well cover and marinate in fridge for no less than 8 hrs
grill or broil ribs and enjoy i promise you will love em.
1-2 lbs flaken ribs (ask the butcher there not always in the case, there thin cut beef short ribs)
1 bottle soy-vay veri veri island teriyake
2-3 tbl low sodium soy sauce
1tbl freshly grated ginger
two cloves minced garlic
pinch of red chili flakes
throw all ingredients in a bowl mik around well cover and marinate in fridge for no less than 8 hrs
grill or broil ribs and enjoy i promise you will love em.
cbtwohundread
Well-Known Member
fried bananas and peanut butter samwitch.,.,.,.coconut meat/cocunut water and rum.,.,.lovely combo
haze, son
Active Member
I've got some ribs in the freezer, I'm def. giving this recipe a whirl. Sounds super dank.
I'm officially de-railing this thread into a recipes thread. Post em up!
haze, son
Active Member
For those cherry turnovers, I honestly just do everything by eyeballing and by the feel of the dough. Heres whats in it by estimates:
To make the dough-
2 sticks of butter
2 cups flour
pinch of salt
1/2 cup of brown sugar (i prefer my dough with these with brown sugar, it really just depends on you)
The filling-
1 pound of cherries, pitted and halved
1 lime or lemon
1 tablespoon cornstarch
Preheat oven to: 375 degrees
When mixing the dough, I use a standard pastry blender and blend for roughly 5 minutes, stirring in ICE WATER (cant just be air temp. water) until the correct doughy consistency is reached. Roll the dough into a ball, and cut into 4 sections. Place in a bowl and cover it with a cloth until the filling is complete.
When I do the filling, i put the whole pound of cherries in a large saucepan, and add a cup of water, as well as the cornstarch. Squeeze the juice of the lemon or lime (whichever you prefer) into the saucepan and then grate the skin for the zest. Cook on low heat for about 10-20 minutes, or until the cherries turn into more of a sauce and the water reduces.
To put everything together, flour your cutting board and place a quarter piece of the dough on the board. Flour your rolling pin and roll it out into a square shape. By the time you do this, it should be about a 1/4" thick dough. Take a knife and cut a + into the dough, dividing into 4 sections. Take your ice water, and run it along the square edges of the dough, sort of like an L (from the top left, down, and to the bottom right). Place a dollop of cherry sauce in the center of the piece, and then just fold them over, and forking down all of the edges. Whatever is not forked shut, will spit cherry sauce out while it is baking. At the end of folding the piece, just cut a small incision in the top of the turnover to allow heat to escape while baking. Repeat for every piece of dough, until all the sauce is gone. If you have leftover, be a stoner and just eat it.
Place the turnovers on a baking sheet, and bake at 375 for about 20-35 minutes. Just keep a damn eye on them and dont let them burn. They should turn a golden brown. If its been some time, and cherry juice is oozing and yet no golden brown color, baste some milk on top of each turnover, and they'll change color. ;p
Obviously let the damn things cool, and engorge.
To make the dough-
2 sticks of butter
2 cups flour
pinch of salt
1/2 cup of brown sugar (i prefer my dough with these with brown sugar, it really just depends on you)
The filling-
1 pound of cherries, pitted and halved
1 lime or lemon
1 tablespoon cornstarch
Preheat oven to: 375 degrees
When mixing the dough, I use a standard pastry blender and blend for roughly 5 minutes, stirring in ICE WATER (cant just be air temp. water) until the correct doughy consistency is reached. Roll the dough into a ball, and cut into 4 sections. Place in a bowl and cover it with a cloth until the filling is complete.
When I do the filling, i put the whole pound of cherries in a large saucepan, and add a cup of water, as well as the cornstarch. Squeeze the juice of the lemon or lime (whichever you prefer) into the saucepan and then grate the skin for the zest. Cook on low heat for about 10-20 minutes, or until the cherries turn into more of a sauce and the water reduces.
To put everything together, flour your cutting board and place a quarter piece of the dough on the board. Flour your rolling pin and roll it out into a square shape. By the time you do this, it should be about a 1/4" thick dough. Take a knife and cut a + into the dough, dividing into 4 sections. Take your ice water, and run it along the square edges of the dough, sort of like an L (from the top left, down, and to the bottom right). Place a dollop of cherry sauce in the center of the piece, and then just fold them over, and forking down all of the edges. Whatever is not forked shut, will spit cherry sauce out while it is baking. At the end of folding the piece, just cut a small incision in the top of the turnover to allow heat to escape while baking. Repeat for every piece of dough, until all the sauce is gone. If you have leftover, be a stoner and just eat it.
Place the turnovers on a baking sheet, and bake at 375 for about 20-35 minutes. Just keep a damn eye on them and dont let them burn. They should turn a golden brown. If its been some time, and cherry juice is oozing and yet no golden brown color, baste some milk on top of each turnover, and they'll change color. ;p
Obviously let the damn things cool, and engorge.
Iron Lion Zion
Well-Known Member
Same. The only problem is sometimes I'll pound through whatever I am eating - I need to learn moderation.