Facebook Twitter

Psychedelic Mushrooms and You. Beautiful cluster of psychedelic mushrooms – picture taken with my trusty Canon S100.

Psychedelic Mushrooms and You

DISCLAIMER - This guide is in no way meant to advocate the use of illegal drugs; it exists solely to spread an important pocket of knowledge that might have the potential to save lives, or at the very least, trips to the hospital. There is currently too high a risk for the uninformed novice to mistake a poisonous mushroom for a psychoactive one, and so it is my hope that this helps illuminate the otherwise dark and mysterious pursuit of magic mushroom identification. DISCLAIMER #2 - I don’t have any magic mushrooms (or any other illegal substances) in my possession. I destroy all evidence of this rewarding (but sadly illegal) hobby by means of digestion. UPDATE (2014) - I’ve written a second part to this guide, ‘Psychedelic Mushrooms and You, Part Two‘, which details the process of actually tripping on psychedelics, and how best to have a fruitful experience on them. Contents Page 1 - This page.

Matt Damon's Beef Satay Skewers. Makes 20 appetizers 'It has lots of flavor with a little kick!'

Matt Damon's Beef Satay Skewers

Says Damon of the dish he cooked with chef Ming Tsai at a benefit for the Family Reach Foundation. Ingredients 1 tbsp. cracked black peppercorns Kosher salt 1/4 cup red wine 6 tbsp. Dijon mustard 2 tbsp. soy sauce 3/4 tsp. chopped fresh thyme or ¼ tsp. dried thyme leaves 2 tbsp. minced garlic 1/2 cup plus 2 tbsp. canola oil 1 lb. hanger steak, trimmed and sliced across grain into ¼-in. Steps 1Stir peppercorns in a small skillet over medium-high heat 2 to 4 minutes until fragrant and smoking; transfer to a large glass bowl.

Bonus News. Lasagna Stuffed Shells Recipe. Whenever I go to an Italian restaurant I order one of two things, lasagna or some sort of alfredo.

Lasagna Stuffed Shells Recipe

It is something I could eat everyday but am too lazy to make it at home… ever… it just takes too damn long. So, in an attempt to decrease the time it takes to make lasagna (and because I stumbled across a post somewhere) I was going to do some sort of lasagna spin-off. Well, I couldn’t find what I was looking for in the store, and these giant shells were on sale so I decided to stuff them with everything that is in lasagna. This did not save me anytime at all. Hell, I think it took longer than just making a real lasagna… but the end result was good enough that I didn’t feel it was a waste. I can’t really call a post mine without there being some disgusting looking mixture of ingredients. The meat mix was half ground beef half sweet sausage.

Next up, I got the sauce rolling and started cooking the shells according to their box. Bored of regular lasagna? Ingredients 1/2 pound Ground Beef Sauce. A Well-Seasoned Life: Ice-Cream Bread. Hot Buttered Fluffy Pretzels. Have you ever waited in one of those really long lines at the mall for a soft pretzel?

Hot Buttered Fluffy Pretzels

You know…the ones for Auntie Anne’s, or Wetzel’s Pretzels? You just can’t help it, right? You can smell that darned cinnamon sugar and butter wafting over from like 100 feet away. Well try these at home, and you’ll never buy those mall pretzels ever again. There’s just no reason to anymore, because these homemade soft baked pretzels taste better and only cost a buck or two to make a whole tray. Start by making a simple yeasted dough, and shape it into a ball. Let the yeast work its magic and create these gorgeous bubbles. Sometimes I just stare at the dough because it’s sooooo prettyyyyyy… Divide up the dough into pieces, and roll each into a long rope. Shape into pretzels by looping the rope through. Sprinkle each pretzel with coarse sea salt and send them into the oven.

Bake until golden and puffed, then brush with butter. Enjoy while they are hot! Click here to check it out. Hot Buttered Fluffy Pretzels Notes. A Firefighter's Meatloaf. The Best Chocolate Mousse of Your Life Under 5 Minutes : Cafe Fernando – Food Blog - best chocolate mousse - best chocolate mousse recipe - chocolate chantilly - chocolate mousse recipe - herve this - Chocolate. December 22nd, 2010 | Category: Chocolate Two ingredients (seriously, only chocolate and water) and five minutes later, you will be eating The Best Chocolate Mousse of Your Life.

The Best Chocolate Mousse of Your Life Under 5 Minutes : Cafe Fernando – Food Blog - best chocolate mousse - best chocolate mousse recipe - chocolate chantilly - chocolate mousse recipe - herve this - Chocolate

I promise. And you don’t even need any fancy kitchen gadgets. Patience and a bit of elbow grease are required, but we always need those in the kitchen, right? This amazing discovery was made by the famous French chemist, Hervé This, who is also known as the man who unboiled an egg. Since the recipe has only two ingredients, it all comes down to the quality of the chocolate you use. Don’t take this as a mousse recipe only. You can also flavor it with spices like cinnamon or cayenne pepper or add a tablespoon of liquor like Grand Marnier, Chartreuse or Tia Maria.

Or boil the water first, take off heat, place a couple of Earl Grey tea bags, let infuse and then use it as your liquid. The most important part of the recipe is achieving the right consistency. Wishing everyone a Merry Christmas and a Happy New Year! Portabella Lasagna. I love lasagna despite all the work and I’m not talking about taking a frozen one out of a box and baking it in the oven for 45 minutes!

Portabella Lasagna

And for the record, this is not just another lasagna recipe with mushrooms inside. I’ve actually taken the classic lasagna dish and evolved it into two vegetable versions where I completely omitted the lasagna noodles and used spaghetti squash in one version and more recently, zucchini. Both were outstanding and were a big hit with the family! But recently, I wanted to go a different direction and use lasagna as an inspiration and create something lighter and less time consuming! Danny’s Portabella Lasagna While I love lasagna, it’s really a heavy meal.

And now that I’m back to working out on a regular basis, I wanted to create something that was lighter but still full of that lasagna goodness! And no sauce is complete without fresh herbs, so if you have them, use them – it makes the flavor that much more amazing! I hope you give this a try. Ingredients. Robbie's Brand Name & Restaurant Copycat Recipes.

Alton Brown's Roast Turkey. Chicken Pot Pie with Woven Puff Pastry Crust Recipe. Stately Sandwiches. The Pioneer Woman Cooks. Man, do I love Australia.

The Pioneer Woman Cooks

First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I’ll stop there. This is a family-friendly website. Anyway, I just love Australia. They’re so simple, it’s terrifying. For now, though, let’s take a chill pill and make Crash Hot Potatoes! The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like.

Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Oh! Next, generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here. Or something. That’s it! Simple Deep Dish Pizza. Pie, pie, I made you a pie.

Simple Deep Dish Pizza

A pie on the fly. Without any ryyyeee! Sorry. It’s late and I really wanted to make you a poem. Somehow I wanted to fit in “It doesn’t have any butterrrrr” and “it’s deep dissshhh” but they didn’t really rhyme with fly, so they didn’t make the cut. I have never really been a deep dish kind of girl. However, after recently getting the urge to go deep dish on you guys, I did a quick Facebook survey to see if you’d prefer something savory or sweet.

Most deep dish pies involve some super buttery, complicated crust that I honestly don’t have the time or energy or desire to make. I like my crust to taste like crust, not a buttery dinner roll. Once you get past the complicated part of a deep dish pizza, namely the crust, it’s quite simple. You get a round pan or cast iron, and rub it with olive oil. Boom. This pie was SO SO good! Despite being butter free it tasted absolutely decadent thanks to the layers of cheese, sauce and roasted veggies. Author: Minimalist Baker. Hot Caprese Dip. You only need three ingredients to make this fabulous snack!

Hot Caprese Dip

And I say snack, because it is totally acceptable to make it for yourself this afternoon when your stomach starts to rumble. You know why? Because I said so. It also obviously makes a great appetizer for parties. The key is to consume it as quickly as possible. And it is super simple to make. Then throw the dish in the oven and let the cheese work it’s magic. It will look like this. It took all of my restraint to not go at the dip with just a spoon. I might have taken a little spoonful of a taste. There really is nothing better than a spoonful of bubbly, golden cheese. Hot Caprese Dip serves 2-4 10 ounces fresh mozzarella, chopped into cubes 2 roma tomatoes, seeded and juiced 3 tablespoons freshly chopped basil (or about 1 tablespoon dried) + more for garnish Preheat oven to 375. Make sure tomatoes have as much juiced squeezed out of them as possible – this will prevent the dip from becoming soupy. Just try to stay away. Roasted Garlic, Three Ways.

If they’re reading this, my close friends are probably laughing.

Roasted Garlic, Three Ways

“Oh garlic, of course!!” They’ll say to each other. “After all, the Mouse has vampires on the brain lately.” They would be right. I probably shouldn’t admit this publicly, I know. AND LOVED THEM. Sigh. It’s true. I’ve moved on to Charlaine Harris’s Sookie Stackhouse books (the ones that HBO’s True Blood series is based on), on loan from my good friend over at Rippen Kitten. Harris’s books are southern vampire detective novels, and they’re good, delicious fun. So, suffice it to say that there are a fair amount of corny garlic jokes floating around our house these days. My great love of garlic Which brings us in a (very) roundabout way to my great love of garlic. I mean, remember my trip to the garlic farm last year?

Now, I like garlic in pretty much all its forms, but roasted garlic has to be one of the best substances on the planet. I mean, really: Take one of the strongest, stinkiest kitchen critters out there. Magic, right? The Best Meatballs and My Three Day Marinara Sauce. Anytime I make meatballs and sauce, It motivates me to make them more often. I cooked these up this weekend for my family and friend’s. Needless to say, the sixteen of us feasted. Not one strand of spaghetti or spoonful of sauce was left. No leftovers whatsoever. I use the pan drippings from my meatballs in my red sauce which gives it a nice rounded out flavor. If you are tired of your old stand by red sauce, try making this one, it’s worth your time. In a large mixing bowl stir together bread crumbs, Parmesan cheese, milk, 1 cup of beef broth, parsley, eggs, oregano, garlic, kosher salt, black pepper, basil, red pepper flakes and nutmeg. Add ground chuck and mix thoroughly with a fork. The best way to shape meatballs is with a portioning scoop that has a retractable blade that releases the meat.

Cover the bottom of the pan with 1 cup of beef broth and bake for 25 minutes at 450 degrees. This is the only picture of the sauce I have, it is very easy to make and packs a lot of flavor. Day Two. A Cajun Family's Recipe Collection. I am a Pickle Ho. And I think I Like it. Holy mother of mothers, folks. I don’t know if you know this about me, but I freaking LOVE pickles. Not just *any* pickles, mind you. Claussen Garlic Dills to be precise. My friends can attest to the fact that I have tried my hand many a time at trying to make said pickles, and failed miserably. Until this week. I don’t know WHO this person is on Recipezaar—–> Bonnie Young, but I think I may just love her. While the recipe isn’t *exactly* Claussen’s…it’s darned close. So here it is, folks. Ingredients: 2 quarts cucumbers 1/3 cup instant minced onion 6 garlic cloves, minced 1/2 tablespoon mustard seeds 1/4 cup dill weed 3 cups water 1 cup white wine vinegar 1/4 cup canning salt a few chili peppers thrown in for good measure Preparation: Slice up your cucumbers into long wedges and fill prepared jars (sterilized jars and lids).

Just Cook It. Aerobird Says: August 5th, 2013 at 5:22 am Barbecue sauce! Win. And the good brown stuff too, not that red crap Dairy Queen insists (insisted? I dunno if they even still have the things) on slopping all over their “barbecue sandwiches” in quantities that reach “a little meat in your sauce” proportions and which still give me ‘Nom flashbacks. The horror, the horror…You know, I bet a shot of molasses might work in this instead of the beer, for just a little extra sweet.

This shall be tried. Leave a Reply. The Stay At Home Chef: Grilled Chicken Tikka Masala. Yesterday we had our delicious Strawberry Lassis (an Indian smoothie!) And today we're getting on to the main course. I'm a sucker for a good Tikka Masala. When I was in college there was a tasty Indian restaurant in town that was quite popular called The Bombay House.

It seriously made me want to travel to India just to eat the food. I expressed this desire to a coworker who had to travel to India occasionally on business. Back to that little Indian restaurant. Ingredients 2 chicken breasts, cut into one inch cubes 1 cup plan greek yogurt 1 lemon, juiced 2 tsp cumin 1 tsp cayenne pepper 1 tsp pepper 1 tsp cinnamon 1 tsp salt 1 tsp ground ginger 6 skewers 1 tablespoon butter 2 cloves garlic, minced 1 jalapeno, minced 1 tsp cumin 2 tsp paprika 1 tsp gharam masala 1 8 oz can tomato sauce 1/2 tsp salt 1 cup heavy whipping cream cilantro for garnish Instructions 1. 2. Making French Onion Soup. Onion soup, with croutons and melted cheese/Photos by Donna Turner Ruhlman Funny. The recipes people are pulled toward, desire, crave, are the most basic. Like Onion soup. Part of why I love people’s hunger for basic food is because there’s so much to learn from the simplest dishes.

This recipe is from the new book, Ruhlman’s Twenty. The soup deserves this high praise not only because it’s delicious and satisfying, but because it was borne out of economy. Most recipes for onion soup I’ve seen call for stock or broth, and yet this changes the soup completely—it becomes beef-onion soup or chicken-onion soup. Plan ahead when making the soup because the onions take a long time to cook down, from a few hours to as many as five if you keep the heat very low, though you need to pay attention only at the beginning and the end.

Serves 4 to 6 If you liked this post on french onion soup, check out these other links: © 2011 Michael Ruhlman. Foodbuzz 24, 24, 24: Chinese Buffet at Home. Just Cook It. IPA Marinade Recipe. Light Recipe: Easy Cheesy Broccoli Stuffed Chicken. 10 Great Dishes Made Better with Beer. Good Eats Episodes. This Is the Correct Way to Make Pork Tenderloin. Bacon Wrapped Creamy Jalapeno Chicken. Jim's Perfect Steak Marinade. Dishing Up Delights: Sausage, Cheddar, and Rosemary Buns. Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies {my favorite cookie ever} - StumbleUpon. - StumbleUpon. How to Make Crêpes Without a Crêperie. Whiskey Bacon. Recipe: Spicy Beer Pickles / The Mash. Free Stuff: We’re Bringing Bacon Back - BBQ Addicts - BBQ Blog. Irish Car Bomb Cupcakes Recipe.

Scalloped Hasselback Potatoes. Cooking Momofuku at home - Momofuku for two - StumbleUpon.