If you really want to learn how to cook these for yourself, Go to his "recipe box" on Food Buzz. You might see something you really like. Stoner Gourmand is so creative though sometimes you have to just sit back and wait for what's next. So kick back, roll a joint, pack that vaporizer, and let's serve of some tasty Mega Munchies.
Fries and Cupcakes
For those of you familiar with the comedian, Patton Oswalt, you may have heard a bit on his CD Werewolves and Lollipops where he describes this recipe when he concurs with Brian Dennehy at a party that nobody cares if character actors get fat.
One day, when I was contemplating some salty-sweet combos, Patton's voice rang in my head and I thought, "It's sounds crazy, but I gotta try it". The result? Something incredibly rich. Perhaps almost too rich for one person.
Fantastico (Nutella) and a Strawberry Pastry
I've been working on some ideas to improve upon the simple toaster pastry, or Pop Tart if you will. I like to keep it clean and use the Nature's Path brand pictured below.
I thought I'd start with a simple improvement by adding some off-brand Nutella from Italy called Fantastico (yes, thank you Big Lots) to the top of the pastry, as if it were a slice of toast. The result is a warm strawberry-chocoolate-hazelnut treat that far surpasses the lone tart.
The concept for this pizza was conceived and carried out within an hour. I couldn't decide if I wanted pizza or ravioli for dinner, so this delicious creature became my ingenious solution. I had my pie and ate it too.
You can make your very own Ravioli Pizza. It's easy. Just make pizza like you normally do, and add some cooked ravioli on top before you throw it in the oven. I used a trio of spinach, porcini mushroom and roasted red pepper raviolis for this pie.
So I'm a huge fan of the Showtime series Weeds. Somewhere in the 1st season there is mention of Pizza Eggs, with no further explanation.
It is a reoccurring meal mentioned on the show. Ever since I heard those two words put together, my mind has raced with many interpretations of the actual dish.