Curso's True High Brix!

DrZiggy said:
Im thinking of getting one with some of the bux my Uncle Sam borrowed for a year. :)
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It's a good thing to own. Easy, basically dump and run. Easy to clean. The filter sucks but the bubble bag nobody uses works very well. I have equipment so filtering for me is pretty easy. I can't say enough good things about that machine. I told my chef friends they need one in their kitchens. They agree. It makes really nice butter.

Now realize you get out what you put in. So if we use leaf and trim that's what its going to taste like. I gave up making hash for the butter the hash pile goes into the machine. My joints feel better with a good edible. I fight better on them too. My body can move and I can think clear headed because I don't have a wicked head buzz. I'll take that over having dabs around any day.
 
Okay so these edibles might be my best yet.

2 packages of whatever cookies you add egg and butter too.
3 giant chocolate bars
1 package of big marshmallows
something to drizzle

Make 1 package of sugar cookie dough according to the instructions (I double the butter for all my cookies) wrap it and put it in the fridge or freezer depending how soon you need it. Do the same thing to a package of peanut butter cookies. Heat your oven 375 degrees

Line a 13x9 pan with either parchment paper or foil and spray it with nonstick spray (I used foil you can form it better to the pan). After the cookie dough stiffens up some spread one over the bottom of the pan. Put the 3 big ass chocolate bars on top then the marshmallows and bake for 6 minutes until golden brown. Pull it out and put the other cookie layer on top and bake for about 12 minutes or until golden brown (unless its a chocolate cookie dont be stupid). Pull it out and cool it completely before slicing it. I'll take pics after it cools and I get something to drizzle ;)
 
Okay so the nonstick sprayed foil is a pain in the ass, cooked and cooled butter and sugar is nobodies friend. (Parchment paper will do the same thing, its just easier to peel) If you follow me down that rabbit hole its an easy fix. Fill the bottom of the sink with enough hot water to float the pan in. Let it go in there until it loosens up then it'll come right out. I ate a bit last night, who can say no to the scent of caramelized sugar. That's why us smart chef's have waiters brulee table side, that scent makes the whole dinning room want a creme brulee. Anyways it tasted fantastic and I am excited to cut her up and try another, from what I can recall (I was pretty baked) it knocked me out. We'll see what a morning buzz says about my suggested portion size ;)
 
Curso said:
Okay so the nonstick sprayed foil is a pain in the ass, cooked and cooled butter and sugar is nobodies friend. (Parchment paper will do the same thing, its just easier to peel) If you follow me down that rabbit hole its an easy fix. Fill the bottom of the sink with enough hot water to float the pan in. Let it go in there until it loosens up then it'll come right out. I ate a bit last night, who can say no to the scent of caramelized sugar. That's why us smart chef's have waiters brulee table side, that scent makes the whole dinning room want a creme brulee. Anyways it tasted fantastic and I am excited to cut her up and try another, from what I can recall (I was pretty baked) it knocked me out. We'll see what a morning buzz says about my suggested portion size ;)
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For years, my wife has judged restaurants by their Creme Brulee. The best one ever is exactly how you say....done tableside.
 
Doc Bud said:
For years, my wife has judged restaurants by their Creme Brulee. The best one ever is exactly how you say....done tableside.
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There's just something about seeing that sugar caramelize and the scent hitting the air that does something for that dessert. Yep its nice when it comes out of the kitchen done and all garnished nice. But it's just not the same, that scent is like taking the first hit off of some really dank weed, it just makes you smile. Totally enhances the whole experience of eating it.
 
Curso said:
There's just something about seeing that sugar caramelize and the scent hitting the air that does something for that dessert. Yep its nice when it comes out of the kitchen done and all garnished nice. But it's just not the same, that scent is like taking the first hit off of some really dank weed, it just makes you smile. Totally enhances the whole experience of eating it.
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I can't find tableside desert service anymore. I used to love this one place that had a cart that served Crepes Suzette, Bananas Foster and Creme Brulee, all prepared tableside by a flamboyant waiter who could definitely cook. Every table in that place ordered desert because the experience of having the chef/waiter prepare it tableside was so cool. The guy would work it! He'd insult the men, compliment the women...crack jokes and do it all in a way that made everyone laugh and feel special.

Imagine what could be done with fully legal weed!

"Mr. Curso? You table will be ready in 20 minutes. We'd like to invite you to sit in the hookah lounge while you wait. Would you like a tasting? Flowers or hashish? Would any of you like something to drink?"


After dinner.......cannabis infused desert and another visit to the hookah lounge. Damn.
 
Legit Spam said:
But Doc, "what about the kids?" :)
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Well, I'd choose to dine without them most of the time. But FWIW, I have kids at home. We treat weed exactly the same as alcohol in our family.

Our kids are not allowed to drink or smoke until: 1. They get their medical card at age 18 and pay for it themselves. Then they can smoke weed as an adult. 2. No drinking until age 21.

We'd take them to a restaurant described above, but they couldn't have anything infused....just like they can't order drinks.

Also, I envision low-potency/high flavor cannabis in the future.
 
Doc Bud said:
I can't find tableside desert service anymore. I used to love this one place that had a cart that served Crepes Suzette, Bananas Foster and Creme Brulee, all prepared tableside by a flamboyant waiter who could definitely cook. Every table in that place ordered desert because the experience of having the chef/waiter prepare it tableside was so cool. The guy would work it! He'd insult the men, compliment the women...crack jokes and do it all in a way that made everyone laugh and feel special.

Imagine what could be done with fully legal weed!

"Mr. Curso? You table will be ready in 20 minutes. We'd like to invite you to sit in the hookah lounge while you wait. Would you like a tasting? Flowers or hashish? Would any of you like something to drink?"


After dinner.......cannabis infused desert and another visit to the hookah lounge. Damn.
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This will be fantastic!!! I think it would work really well with 2 seating's in an old big house. Almost like a bed and breakfast style of thing, without the letting them sleep there. Although that's also a fantastic idea have a captive audience for a cannabis infuse bulletproof coffee and a shot at nature...

There is so much you can do to infuse cannabis into food. It's an incredible ingredient, I'm really looking forward to the day I can use both of my skill sets to make something beautiful for the world to eat.

We do stationed desserts with what you listed still. I haven't worked in a restaurant in a long time but if and when I do again, the waiters don't get to be lazy, their job is to sell the food. They need to be involved to really get rid of stuff. It annoys me with how little wait staff does these days. It's amazing to see a waiter flipping a flaming pan of cherries..its what we pay for. Customer's don't pay to see us running around like chickens with our heads cut off. They pay for professionalism, the more they pay, the more professional the service should be. If they want me to pay $15 for that creme brulee (I know the cost on it) they had better burn that thing in front of me. I know pantry cooks that burn off what they think they'll use up for the night...


Legit Spam said:
But Doc, "what about the kids?" :)
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It's my opinion that not everywhere needs to be kid friendly. I don't have kids its nice to go eat places where there aren't any.
 
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