Zimbo 63
Well-Known Member
Hi all
I'm really a seat of the pants type cook/chef - whatever, you know, the guy that cuts his fingers while chopping garlic and gets burned turning burgers and steaks with his fingers - him. So forgive me if this isn't a professionally laid out thing, even I make it differently every time but it's always tasty!
You will need, onions - lots of onions, chopped or cut into rings or both. Garlic - at least a whole head, chopped. Tomatoes/tomato paste/ketchup. Green/red peppers - chopped. Chilli peppers to taste - chopped (I like orange Habaneros) and of course roaches - lots of those too (unless you mix your smoke with tobacco - eeeeugh!) ground, and separated from the papers... ;-)
Cooking oil, cannabutter - something to fry in. Chicken/onion/mushroom soup powder, English mustard/ginger/horseradish and ketchup/sugar.
Black pepper, salt and spices to your liking. (I use paprika)
Whilst many people might try to camouflage the taste of the roaches, this recipe actually makes that a kind of "feature" and it's done with something called "Liquid Smoke" again, to taste (I like mesquite)
How I do it....if you get it, you got it and can do it like you do too.
Put your oil in a large pan and heat it up, throw in some chopped onions, the garlic and your ground up roaches. Let that fry for a bit until the onions start to brown, put in your chopped peppers and spices.
Add the liquid smoke - to taste - one/two capfuls.
Let that fry for a while and add more onions. Let the whole mixture simmer (low heat) until it's browning.
Add the soup powder - I use a teaspoon for every three onions (small/med) or so, this will help thicken it as well as add taste.
Add more onions and again, let them brown - this process will "reduce" your onions as they lose moisture.
Add some tomato paste/ketchup and mustard to taste and any other spices you may like.
Add more onions - brown them, add more onions - brown them etc.
Your sauce is ready, you can blend it, or leave it chunky - enjoy.
I'm really a seat of the pants type cook/chef - whatever, you know, the guy that cuts his fingers while chopping garlic and gets burned turning burgers and steaks with his fingers - him. So forgive me if this isn't a professionally laid out thing, even I make it differently every time but it's always tasty!
You will need, onions - lots of onions, chopped or cut into rings or both. Garlic - at least a whole head, chopped. Tomatoes/tomato paste/ketchup. Green/red peppers - chopped. Chilli peppers to taste - chopped (I like orange Habaneros) and of course roaches - lots of those too (unless you mix your smoke with tobacco - eeeeugh!) ground, and separated from the papers... ;-)
Cooking oil, cannabutter - something to fry in. Chicken/onion/mushroom soup powder, English mustard/ginger/horseradish and ketchup/sugar.
Black pepper, salt and spices to your liking. (I use paprika)
Whilst many people might try to camouflage the taste of the roaches, this recipe actually makes that a kind of "feature" and it's done with something called "Liquid Smoke" again, to taste (I like mesquite)
How I do it....if you get it, you got it and can do it like you do too.
Put your oil in a large pan and heat it up, throw in some chopped onions, the garlic and your ground up roaches. Let that fry for a bit until the onions start to brown, put in your chopped peppers and spices.
Add the liquid smoke - to taste - one/two capfuls.
Let that fry for a while and add more onions. Let the whole mixture simmer (low heat) until it's browning.
Add the soup powder - I use a teaspoon for every three onions (small/med) or so, this will help thicken it as well as add taste.
Add more onions and again, let them brown - this process will "reduce" your onions as they lose moisture.
Add some tomato paste/ketchup and mustard to taste and any other spices you may like.
Add more onions - brown them, add more onions - brown them etc.
Your sauce is ready, you can blend it, or leave it chunky - enjoy.
.....man shes off.... prefers roaches over fresh nugz 
.
