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  • 95 90
    Submitted by Anonymous on Jun 17, 09 at 5:32pm

    4.40 I'm a professional. I can talk myself out of the munchies.

  • 80 76
    Submitted by Anonymous on Jun 17, 09 at 1:51pm

    i want this. someone needs to make it for me. please?

  • 88 95
    Submitted by Anonymous on Jun 17, 09 at 2:49pm

    what a genuinely good idea!

  • 79 81
    Submitted by Anonymous on Jun 18, 09 at 7:13am

    of course it's in boulder. where else?

  • 79 84
    Submitted by Anonymous on Dec 6, 09 at 11:15pm

    defcant wait til i get back up to den. love pot food!

  • 74 76
    Submitted by Upsidedownllama on Dec 28, 10 at 1:17pm

    That sounds just FABULOUS!

  • 76 80
    Submitted by Anonymous on Jun 18, 09 at 12:58am

    how the hell can this be a bad night?! sounds MARVELOUS.

  • 73 77
    Submitted by Anonymous on Jun 17, 09 at 4:12pm

    This sounds amazing and I am going to try it.

  • 76 83
    Submitted by Anonymous on Jun 17, 09 at 3:07pm

    oh wow, that sounds awesome! the most adventurous we've gotten are pb choc chip cookies made w/ pot butter. those are good too!

  • 76 84
    Submitted by Anonymous on Jun 18, 09 at 10:28am

    12:08 - well, if you use maraschino cherries you could always roll them in the pot because it would stick, and then dip them in melted chocolate, wait until that chocolate had dried, dip it in chocolate again and then roll them in broken up graham crackers. I think I might have a plan for this weekend.

  • 76 84
    Submitted by Anonymous on Jun 18, 09 at 8:11am

    take 1/8 oz of the herb, submerge in a small sauce pan of melted butter (1 stick). simmer SLOWLY AND GENTLY for 1 hour periodically grinding the herb with a wooden spoon. at the end, the herb will be black. toss it, and also remove large twigs and seeds from butter. the butter can be used for whatever you want at that point. or frozen for later.

  • 80 93
    Submitted by Anonymous on Jun 18, 09 at 12:59pm

    June 18, 2009 10:28AM -- You don't do that. You need to make the oil by infusing oil or butter with the pot, to extract the THC. You dont just put dried herb into stuff, thats sick.

  • Submitted by Anonymous on Jun 17, 09 at 7:18pm

    I can haz gai stonr?

  • 73 85
    Submitted by heavyweight420 on Mar 6, 10 at 12:21am

    for Christmas I made pot snickerdoodles

  • 73 88
    Submitted by Anonymous on Jun 17, 09 at 4:03pm

    those sounds absolutely delicious...mmmmmm

  • 73 88
    Submitted by Anonymous on Jun 17, 09 at 2:56pm

    Now take an 1/8 and roast a chicken smothered in rosmarry pot butter... i love making that one for 4:20 dinner parties.. LOVE'S IT!!

  • 76 97
    Submitted by Anonymous on Jun 18, 09 at 8:45am

    WHY IS NO ONE SHARING THE RECIPE?!

  • 67 79
    Submitted by Anonymous on Jun 17, 09 at 5:26pm

    omg who is this? because we need to get together when I get home to Colorado. -MattyBeautiful

  • 71 90
    Submitted by Anonymous on Jun 17, 09 at 4:40pm

    That is a bad idea. Food made with pot should not be that delicious because once you get the munchies you'll lose all control and house the whole batch. Then you're fucked.

  • 68 86
    Submitted by Anonymous on Jun 18, 09 at 12:10am

    Only in Boulder.....

  • 71 95
    Submitted by Anonymous on Jun 17, 09 at 2:31pm

    That sounds delicious.

  • 67 93
    Submitted by Anonymous on Jun 17, 09 at 2:07pm

    that sounds REALLY good!

  • Submitted by Anonymous on Jun 18, 09 at 2:28pm

    google "the stoner's cookbook" the recipe is called "chocolate covered cherry bombs"

  • 63 88
    Submitted by Anonymous on Jun 18, 09 at 12:48am

    Whoa. I NEED that recipe.

  • 60 87
    Submitted by Anonymous on Jun 18, 09 at 12:08am

    Oh, my oh my. My little brain is churning trying to make a recipe for this up. Is the pot in the chocolate or the crust, hmmmm

  • Submitted by Anonymous on Jul 20, 09 at 12:24am

    yo go to urban outfitters on pearl, they have the best stoner cookbook ever there!!!!!!!! p.s. 7.41 is an asshole go fuck yo self mofo

  • Submitted by Anonymous on Nov 18, 09 at 11:10pm

    I agree. Recipe please.

  • Submitted by Anonymous on Jun 18, 09 at 10:48am

    I manage to burn the butter every time I do it that way (and it smells terrible) so I just infuse oil now. Save your stems and seeds and grind those bitches up in a coffee grinder. You can go far with just your cast offs. Then strain through a gold coffee filter and if you're really keen, press the remainder through cheesecloth to get every bit out. I made large batches of oil at a time so that I always have it on hand.