Weirdo cook by night.

Hey guys. Much of what I do is helping as an assistant to a grower. But on my free time I've been cooking up some weird shit. From breaking recipes down to every ingredient and removing all preservatives or just simply trying to create odd flavours for no apparent reason.

One recipe I had worked on is a beer brownie. Good lord the fudge. Oh the butter... use local fucking products in your edibles people. My number one request in life is that we use what's around us and not what is available.

The goal was to use only enough beer to help moisten the mixture, but also be cooked off in the process while maintaining flavour with an overall presence. I immediately freeze the brownies. Take out two days later. Let shit for 30mins and oh boy do you get torn.

But I hope to share out there ideas I got working.

I use substitute black rum for 1/2 of the water.

Hugo Phurst said:

I use substitute black rum for 1/2 of the water.

Click to expand...

I wanted no water. But for recipes. If it says vanilla extract? Beer. Oh I've used meads, ipas, barleywines, etc. Oh this doesn't touch the flower, kief, hash, both flower and hash rosin olive oil. Yeah..... shit has curing. My tongue went numb from the spice and I was practically contact high.