Native edibles site or info?

cannabineer said:

I slow-cooked them in butter, with the barest hint of salt. I didn't want to mask their delicate yumminess. cn

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I chop em up and throw em in a pan with nothing and let em sizzle for a little and all the moisture gets sucked out(i had soggy ones before and me no likey) and they cook in their own flavor sauce and caramelize themself in a really good way, then throw em over the top of a pasta or something