Poppy Pod cookie recipe

[Funtan]

Swim was thinking the other day (a rare occurence). Swim's friend complained about the vile taste of the tea and it made swim wonder if there was another way. Swim had read many posts about people ingesting the pod raw - that it works, but might take longer to kick in. Since Swim knew that Poppy Pod Tea begins to degrade over 80 C, swim decided to do the following: Ground up pods into fine powder (maybe 5-6). In a non-stick frying pan, swim dumped 1/2 cup chocolate morsels and 1/2 cup of butterscotch morsels and then the poppy pod powder on top, set the flame at low and stirred until melted. When everything was melted (chocolate melts at a temp much lower than 80 C), swim added rice krispies and stirred until they were covered. Swim then used a plastic spoon to spoon out lumps onto a piece of wax paper, waited until they hardened, then consumed. The sickeningly sweet taste of the butterscotch morsels was tempered by the bitter pod powder, thus making it taste like a bit darker chocolate than it originaly was. Has anyone every heard of such a thing? Or is swim wasting its time by doing this and that something must be done first to the pod powder before stirring it into the pan. Swim knows that it will take longer to kick in if it is eaten, and swim is usually in bed a few hours later, so may not be awake to feel it kick in. In any case, they're pretty darn tasty.

[gunnaknow]

SWIM's sure that it would work but it might help to make an extraction first before adding to the recipe. That way, the plant fibre, latex, waxes, fats, pigments etc won't make it into the gut.

Also, chocolate should ideally be melted in a double boiler because it can become grainy if it comes into contact with direct heat like a pan. Simply bring a saucepan of water to simmering point, turn the heat down to very low, place a bowl containing chocolate over the saucepan and let the steam heat the underside of the bowl. The bottom of the bowl must not come into direct contact with the hot water. The chocolate will melt within minutes, no need to stir. This method will also help to preserve the alkaloids.

To make ganache chocolates SWIY can simply add one part heavy/double cream to two parts dark chocolate. Once cooled, it can be formed in the palms into balls, before rolling them in cocoa powder or finely grated chocolate. Just type galache into a search engine for a recipe. The cream can be brought to a simmer first, cooled for a minute and then poured over the chocolate pieces. If someone were to add poppy extract somewhere in the process, then they should wait until the temperature of the cream is below 80C, before adding it to the other ingredients, so that the opiates are preserved. The cream will cool instantly upon contact with the bowl of chocolate.