1/5/2024 0 Comments Dutch crunchIt is best enjoyed as a nighttime smoke for social settings or just. This strong strain offers physical benefits and incredible psychoactivity. It has a low CBD of around 1 and THC levels between 18 and 30. Putting into a panini press for too long, used to rip the top of my mouth to shreds. The Dutch Crunch strain is an Indica-dominant weed hybrid that originates in the Pacific Northwest but became very popular in Amsterdam. The ones I've seen and tasted, just taste like white bread (definitely not sweet), which is really fluffy with a highly crunchy topping. Janet Bossetto of Hayward credits this recipe to Sunset Magazine. Well if the dutch crunch (aka tiger bread) you're used to is like sweet french bread, then this is not the same thing, lol. The heady effect of the Dutch Crunch is pretty heavy, inducing relaxation and calm. ![]() That CBD level keeps this strain from being an optimal cultivar for treating seizures, but high enough to sustain a long-lasting high that should truck on for hours. Recipes cannot be returned and have not been tested in Chronicle kitchens. These buds can weigh up to 20-26 THC with a whopping 2 CBD. Or, send e-mail to Include your name, address, daytime telephone number and the source for your recipe. Send requests and contributions to " The Exchange," Food Department, The San Francisco Chronicle, San Francisco, Calif. The sauce had a tomato base and - no surprise here - was finished with canned pineapple. Is baked on top of the spice layers." Sawyer wonders if anyone knows the proper procedure.īarbara Budd of Woodacre is looking for an old recipe for sweet-sour spareribs developed by Del Monte. It appears that a brown sugar meringue, with chopped nuts, When she died, I found a recipe for it among her cookbooks, but it had only the ingredients, not the baking instructions. Susan Sawyer writes that "my mother always talked glowingly of 'Araby spice cake,' although I frankly never remember her making it. Lots of garlic, but who knows what else." As often as I have tried, I was unable to repeat the recipe. "They eventually sold sunshine salad dressing in local markets, such as Piedmont Grocery," she recalls, "and when I heard they were going out of business, I bought several bottles. Their pizza was fine, she writes, but it's the dressing for the signature sunshine salad that she really misses. Katherine Field says when she grew up in the East Bay, her favorite restaurant was Sunshine Pizza on Piedmont Avenue. It's for a coffee cake with blueberries that used graham cracker crumbs instead of flour. Hers appeared in a Sunday supplement in 1970. Kathleen Kasmire of Eureka also lost a recipe.
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