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It is then wrapped in banana leaves with pamapa (powdered mixed spices), oil, salt, and siyunog lahing (powdered burnt coconut meat). It is further steamed in water until fully cooked. The spices and burnt coconut are also sold pre-mixed and are known as pipis itum. [1] [2] [3]
Spotting cannabis oil or resin is thought to be particularly harmful to the lungs, as the smoke comes off the oil at such a high temperature. [10] One possible way of minimizing the risks of spotting marijuana is using cooler knives, leading to the tetrahydrocannabinol (THC) being vaporised rather than the entire plant matter being burnt. [11]
Kinnikinnick is a Native American and First Nations herbal smoking mixture, made from a traditional combination of leaves or barks. Recipes for the mixture vary, as do the uses, from social, to spiritual to medicinal.
A cannabis edible, also known as a cannabis-infused food or simply an edible, is a food item (either homemade or produced commercially) that contains decarboxylated cannabinoids (cannabinoid acids converted to their orally bioactive form) from cannabis extract as an active ingredient. [1]
Ingredients. 1 (10.5-ounce) can cream of mushroom soup. 1 package onion soup mix. 2/3 cup water. 2 pounds lean stew beef, cut into 2-in. cubes. 1/2 teaspoon freshly ground black pepper
Unlike the Spanish and Latin American adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, which include vinegar (made from palm sap or sugarcane), soy sauce (typically substituting salt), black peppercorns, and bay leaves (traditionally Cinnamomum spp. leaves; but in modern times, usually Laurus nobilis).
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