Cook till they are golden brown on one side and carefully turn them over and brown on the other side. The lard should come a little over halfway up the jacks. In a 12-inch skillet, you should be able to fry 4 or 5 jacks at a time. Test the heat by dropping a pinch of flour in it. Heat 1 cup lard in a 12-inch cast-iron skillet over medium heat. Trim the edges with a knife and transfer the pies to a floured baking sheet till you’re ready to fry. Fold the dough over to make a crescent and crimp edges with a fork. Using your finger, dampen half the circle’s edge with water. Using the back of your spoon, flatten the filling slightly so the delicate dough doesn’t have to do it when you fold it over. Spoon 2 tablespoons filling in the center of each round. Each round should be so thin you can see colors through it. Place the ball in the center of the press and flatten it, or roll the dough into a thin circle with your rolling pin. Flour your work surface, a tortilla press if using, the dough ball and your rolling pin. Make the Pies: Pinch off a golf-ball-size round of dough. Cover the dough with a damp paper towel until you’re ready to make the pies. The dough will be quite pliable and tender, but it should not be sticky. You will use nearly all the flour in the bowl. Continue until a soft, tender dough forms. Pour the remaining water into the lard and begin working in the flour by moving the lard mass around, accumulating flour as you go. Pour about ½ cup of the hot water over the lard in the well and, using your hand, work together the lard and the water until it’s all sludgy and homogenous. Make a little well in the center and drop the lard in the well. Make the Dough: Mound the flour in the center of a large bowl. The filling can be made up to 5 days in advance. Stir in the lemon juice, and cool down the filling before assembling. Bring it up to a boil and cook the pan is nearly dry. Side effects include drowsiness, which can prove antithetical to smoking with friends.Make the Filling: In a 10-inch saute pan or skillet, combine the apples, cider, water, sugar, salt and lemon zest over medium heat. ![]() However, the body buzz may be sufficient for some minor pain relief. The body high is somewhat tingly and electrifying, so it’s best to save this one for social use rather than for strict medical applications. The high affects happy thoughts and can lead to some long, talkative smoking sessions. Its high is both cognitively stimulating while also relaxing, so those seeking a creative kick may want to try out this strain. ![]() CBD levels usually come in around 0.1%.Īpple Jack is an excellent strain for those looking to elevate while remaining functional. Its THC content usually hovers over the 20% mark, and it strikes a nice balance between the cerebral qualities expected from a sativa while also conferring the body high characteristic of an indica. This one’s a near perfect hybrid, with genetics that straddle the 50/50 line between sativa and indica dominance. Apple Jack is no different: its buds smell like freshly sliced apples picked from grandma’s backyard. Most cannabis plants get their names from some inherent quality they possess.
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