Recipes for crack cocaine are readily available online, and it's a relatively simple task to convert cocaine into crack. You only need a few household chemicals and basic chemistry knowledge [sources: Erowid, National Geographic].
cooking crack on a spoon
Crack rocks are white or tan in color and typically range in size from 0.1 to 0.5 grams. According to the U.S. Drug Enforcement Agency (DEA), crack rocks contain between 80 percent and 100 percent pure cocaine [source: LaVille].
Cocaine is usually smuggled into the United States across the Mexican border, often vehicles modified for maximum concealment, or even via underground tunnels, or off the coast, in small submarines. It arrives in the country in powder form and is converted to crack by the wholesaler or retailer (gangs make up most of the retail market in the United States) [source: Nixon].
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Possession of drug paraphernalia refers to having equipment that is used to produce, conceal, or administer illicit drugs. Many states have laws that specify the equipment that qualifies as paraphernalia, but it may include items such as bongs, glass pipes, syringes, and miniature spoons.
One of the benefits of a grill pan is that you are cooking on an indirect heat source. This gives you more control over the temperature of the pan, all the while producing those iconic grill marks and great flavor.
Egg in a spoon recipe: Crack an egg into a bowl and season with salt and pepper. Stovetop: Turn your burner to medium, grease your egg spoon with olive oil and pour in the egg. Hold just above the flame until the whites have cooked through (about 3 mins). Remove from heat and use a smaller spoon to loosen and flip the egg to crisp the top briefly, then slide onto a piece of garlic toast. Fire: Build a wood fire. When you have smoldering coals and glowing logs, arrange them to create a kind of oven, throwing heat from all sides. Grease the egg spoon with olive oil, pour in the egg, and position in the fire until the egg is puffed up and browned.
Most candy recipes will tell you to boil your sugar mixture until it reaches one of the stages below. For the best results and most accuracy, we recommend that you use both a candy thermometer and the cold water test. It's also a good idea to test your thermometer's accuracy by placing it in plain boiling water. At sea level, it should read 212 F. If it reads above or below this number, make the necessary adjustments when cooking your candy syrup.
Learn how to cook brown rice perfectly every time! Choose from two simple stovetop cooking methods for rice that is guaranteed light, fluffy, and flavorful. Naturally vegan and gluten-free.
Unlike brown rice, white rice is milled to remove the outer hull, bran layer, and germ. The only part of the seed that remains in white rice is the inner endosperm. After milling, white rice is then polished to give a shiny white appearance, ultimately stripping away even more nutrients. Less chewy than brown rice, white rice, when cooked properly, is often softer and fluffier, but also more prone to overcooking, resulting in gluey, mushy rice.
To reheat, place the rice in a microwave-safe container and add 1-2 tablespoons of water (per 1 cup rice). Cover with a damp paper towel and place in the microwave. Microwave for 1-3 minutes, or until heated through.
Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.
Bailey Fink is a devout home cook and assistant editor at Allrecipes. She has written over 200 stories covering everything from cooking methods and storage techniques to grocery shopping on a budget, how-to guides, product reviews, and important food-related news.
ChargrillingChargrilling is cooking lean proteins (steak or chicken thigh, for example), certain vegetables and even haloumi cheese using a chargrill pan; these have raised, parallel ridges which create char marks. You can also chargrill on a barbecue. When chargrilling, it is important to coat the meat or vegetables lightly with cooking oil and not oil the pan itself, as the oil will pool between the ridges and will burn and smoke at high heat.
DeglazeDeglazing is adding liquid to an empty hot pan over the heat, after removing whatever has cooked, then quickly stirring to help release any caramelised bits stuck on the surface of the pan. You use this liquid to infuse a sauce or dish with extra flavour. Using wine to deglaze adds even more flavour (the alcohol content cooks off in the process). You may need to scrape the bottom of the pan with a spatula or wooden spoon to help lift all the brown caramelised bits during the deglazing process.
Fan-forcedMost ovens have both fan-forced (convection) and conventional settings. When using the fan-forced setting, a fan circulates the hot air, resulting in a faster cooking time, as well as browning more quickly. At Marley Spoon, we give fan-forced temperatures for all of our recipes. If you are using a conventional setting (or do not have a fan-forced oven), increase the temperature by 20C to achieve the equivalent fan-forced temperature.
JulienneJulienne is a French cooking term for cutting vegetables into short, thin strips, about 6-8cm long and about 1-2mm wide; also known as cutting matchsticks. We often suggest to julienne carrots or other firm vegetables. You can also use a nifty kitchen tool called a julienne peeler to more easily achieve this cutting technique.
Pan toastingThis is simply toasting nuts or seeds in a cold, dry frypan until they're golden brown. Pan-toasting enhances the flavour of nuts and seeds by releasing their oils; it also makes them crunchier. A cold pan is important to ensure the nuts or seeds toast evenly and prevent them burning. Pan-toast in a single layer over medium heat, tossing occasionally and remembering to keep watch; nuts and seeds can burn very quickly. Remove from the pan immediately once toasted, so they do not continue cooking in the residual heat of the pan.
Pasta cooking waterThis is the cloudy, starchy water that pasta has been cooked in. Adding starchy cooking water to a pasta sauce helps to not only make a sauce slightly smoother, but also lends body. Tossing the pasta, sauce and a little pasta cooking water together at the end of the recipe helps the sauce coat the pasta.
Poaching chicken and fishPoaching is a gentle cooking technique where lean, tender proteins (particularly fish or chicken) are submerged in liquid and cooked over low heat. Chicken or fish should be just covered with liquid and brought to a gentle simmer (see simmer, below). It's important that the water doesn't boil, otherwise the chicken or fish will become tough. Remove the chicken or fish from the water once cooked or they may become dry.
Resting meatResting meat after cooking allows the natural juices to settle into the meat, ensuring it is tender and juicy. Resting time depends on the size of the cut, however all our recipes advise how long to rest. Put the cooked meat on a warm plate or chopping board for the time specified in the recipe.
Separating eggsTo separate an egg using your hands, gently crack the egg, then catch the yolk in a clean hand, allowing the white to run through your fingers into a small bowl. Gently slide the yolk from your hand into another bowl.
To separate an egg using the egg shells, gently crack the egg and ease the egg shell halves apart with your hands over a bowl. Once the shells are separated, let the yolk settle in one egg shell half. Then gently transfer the egg yolk back and forth between the egg shell halves, allowing the egg white to run off the sides, until all the yolk and white is separated.
Wooden spoons are one of the oldest cooking tools found by archaeologists in Bronze-Age settlements and Egyptian tombs, and home cooks love them to this day. Wooden spoons are useful for a variety of tasks, such as mixing stiff cookie dough, browning roux, scraping up fond for stews and sauces, sautéing onions, stirring soups, or breaking up ground beef or sausage as it cooks. In th... read more
Ruby has always loved cooking and entertaining! She is a passionate foodie that loves sharing her love of culinary adventures with those around her. Ruby comes from a family that is all about communal eating and hosting large family gatherings, where good food and great conversations are the backbone of any meal. Ruby's mom has been a huge inspiration for her and how she learned to make traditional Indian food. Growing up, her mom made authentic Indian dishes and she's learned to master some of her mom's famous dishes along the way. Ruby believes that while she doesn't have any formal culinary cooking skills, her food can rival restaurant quality dishes. Ruby also enjoys fusing international flavors in her food and is delighted to bring modern Indian cuisine to travelers' lives while doing what she loves most, meeting people all over the globe! 2ff7e9595c
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