OK, i'm gonna type out 2 pages from the book "Spliffs- a celebration of cannibus culture" just so most of the clueless ones on here can get some sort of understanding of consuming marijuana...
THE MUNCHIES
Smoking pot is renowned for stimulating the appetite and bringing on attacks of the munchies.  By hapy coincidence, these cravings offer dedicated potheads a further opportunity for consuming cannibus- by cooking it up in various tasty recipes.
However, when cooking with cannabis, certain provisions should be borne in mind.  Firstly, the effects of eating it are not as instantaneous or as quantifiable as when smoking it.  It takes longer to come on than smoking- sometimes up to a couple of hours.  And when it does finally arrive, the effect is going to be a good deal stronger and longer.  Often the effects of eating can last for up to 12 hours and will keep coming back in waves.  Some find this experience scary and overwhelming.  They say they feel more comfortable and in control of the situation when they smoke it.
And, of course, it goes without saying that it is totally out of order to ever spike anyone's food with dope without first obtaining their express consent.  If, however, in spite of all this, you do decide to go ahead and give cooking with cannabis a go, at least be sure to err on the side of caution and keep individual intakes down to no more than a gram of hash or a couple of grams of grass per sitting.
Majoon
Pot is particularily suitable for use in sweet recipes and those involving lashings of chocolate.  This has long been recognised.  The ancient Arabs and Persians were particularly fond of using it to make majoon- adn Arab word meaning sweetmeats laced with cannabis.  A typical majoon might take the form of Turkish delight.  Common ingredients used in making majoon confections included sugar, milk, cocoa butter, honey, crushed nuts, and dried fruits.
The 19th-century potheads of Europe and America also chose to eat, rather than smoke, cannabis and would frequently employ sweetened preparations to mask its flavour.  Cannabis featured in various medical tinctures of the time too- its psychoactive THC content being extracted by soaking it in alcohol.
One of the many common misconceptions about cannabis is that its psychoactive THC component can be extracted by boiling it in water.  This is not the case.  In fact, its THC content can only be extracted by using fats, oils, or alcohol.
For those intending to cook with cannabis on a regular basis, it will probably make more sense to make up a batch of cannabis-laced "space butter" to dip into whenever the occasion arises.
SPACE BUTTER
To make 500g (1lb) of space butter, melt 500g (1lb) of regular butter in a saucepan and then gradually add 25g of ground prime bud or hashish crumbs, or twice that amount of ground leaves.  Stir continuously on a gentle heat for about half an hour.  Pour the butter through a gauze strainer into jars, which should then be sealed and refrigerated.
Then, whenever a recipe calls for conventional butter, simply replace with the space butter.  Bon appetit!
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don't take me for a joke, i'm no comedian.  too many mental problems got me snortin' coke and smokin' weed again.