Ganja Butter

Fr. L.D.Funquiebutt

Several years ago, in High Times Magazine there was a column by a guy named "Chef Ra" who used to do really tasty recipes for the injestion of Ganja. he had a real tasty spaghetti recipe that he called "Rasta Pasta".
The key to cooking with pot is to NOT USE the green parts. The crunchy, dry, gritty leafy parts are what makes most recipes so nasty. The leafy bits taste like burnt yard clippings when it's cooked (because all the fun stuff leaches out into the fats and greases in whatever you've made).

Chef Ra has a secret for cooking with pot, and if you want to be a real Ganja Gormet, you just gotta make Ganja Butter. Take butter (NOT margerine) and mely a little in a shallow pan (like a small sautee pan) until it just melts. Dot get it so hot that it starts to bubble, just warm enough to melt to a clear liquid. Then take a few fat buds, and crumble then up over the pan, and let all the parts fall into the butter. Let it sit there for a while, and slowly swish the ganja bits around in the butter until it's all mixed up. don't stir it too often, just enough to keep it all mixed up.
Eventually, you should start to see a little bit of smoke or vapor start to rise from the mix, at this point, pull it on the stove, and strain into a heat-proof container through a fine wire strainer. The plant material that's left over will be essentially useless at this point, because all the fun stuff is in the butter! (THC and the other cannabinoids are fat-soluable!) Keep your Ganja butter refrigerated till use. You can use it in sauces, soups, on bread (makes AWESOME garlic bread...), any way you'd normally use butter in a recipe, and you don't have to worry about the foul texture and taste of all those nasty leafy bits.

Ganja butter has a really interesting nutty, herbal taste to it, and has that distinctive fresh spliff aroma, and depending on how fresh your stash was, it might have a little bit of a greenish tinge to it's color.

If you're gonna do something worth doing, you should do it right.

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