Making hash, Oil, Tincture, THC Pills and Butter
- Thread starter Jester88
- Start date
hey guys. great thread. thanks for all the great info this tincture business sounds like fun.
i was thinking...could i make a tincture using balsamic vinegar? i have heard of herbal vinegar so i imagine it would work the same.
i know a really good recipe that has a garlic and balsamic vinegar marinade for steak.
do you think making the balsamic vinegar tincture, marinating a steak and cooking it up would get someone high?
i was thinking...could i make a tincture using balsamic vinegar? i have heard of herbal vinegar so i imagine it would work the same.
i know a really good recipe that has a garlic and balsamic vinegar marinade for steak.
do you think making the balsamic vinegar tincture, marinating a steak and cooking it up would get someone high?
Jester88
Well-Known Member
i have no idea
sorry mate ill have a look closest i can find so far is this... theres a recipie among these that contains vinegar but thats as close as i could find..
CONTENTS:
- Question
- Introduction
- Bud Butter
- Tea
- Chocolate
- Stir Fry Bud
- Banana Cake
- Banana Loaf
- Breakfast
- Leary Biscuit
- Nutella Biscuit
- S'mores
- Alcohol (Liquid) Preparation
- Notes
- Revision History
- QUESTION:
"How do I prepare marijuana or hash to be consumed with my THC-absorbing gastrointestinal system?" - INTRODUCTION:
Most recipes call for the manufacture of a certain quantity of "Bud Butter," which is then used as butter would normally be used for cooking. THC is not a water-soluble compound, so butter would naturally be a good carrier substance for ingestion. One version of a recipe for this kind of butter is included, the recipes are not. Comments in [brackets] are by the original author of this FAQ. - BUD BUTTER
Melt a pound of butter in a pan. "Mix 30 grams (approximately an ounce) of thoroughly sifted cannabis into it. The amount of cannabis used may vary dramatically depending on the potency of the material and the desired potency of the butter. Let it boil carefully a couple of minutes (or even as long as 10-15 minutes) until the butter has gotten a green color from the grass. Then squeeze the butter through a fine strainer. While you use the strainer, keep the leaves away in a corner of the pan by using a spoon. Squeeze hard to get out as much of the butter as possible.
To warm up the pan a little will make the butter flow more easily. Also strain the butter that is gathered in the deeper parts of the pan. If you don't want any remaining leaves in the butter, you can strain it through some muslin. A problem concerning this is that you will loose some butter in the muslin. Don't throw the leaves, they still *may* contain viable THC. The leaves can be cooked in milk or vodka and become a tasty and effective drink. Hot milk or vodka might also be poured through the muslin, thereby saving some of the butter. You can fry more leaves in the same butter if you want to increase its strength.
[General "word on the street" is that the bud left over after the extraction is worthless and should be thrown away... I left the comment in the recipe because boiling the used pot in milk *really* does taste good. I have not experienced consuming the beverage at what might be called a "baseline," so I do not know if it has psychoactive qualities. Film at 11.]
A simpler and stronger version of the cannabis butter (or ghee)... by mixing melted butter with hashish or hashish oil instead of pot. It is not necessary to fry this as long as in the case with the pot. Just warm it up and mix it until the hashish or hashish oil is dissolved in the butter. You can put as much hashish (or hashish oil) into it as you want. Another plus is that there are no remaining leaves with THC to worry about. - TEA
A FOAF is a cook whose closer friends (certainly not me) enjoy such intoxicating pleasantries. From what I've heard, the cannabinoids won't dissolve in water at any temperature. Browsing through my FOAF's cookbook, Adam Gottlieb's _The Art & Science of Cooking With Cannabis_(20th Century Alchemist, 1974), one might come across...- HOT BUTTERED BHANG
"In a saucepan, melt half a cube (1/8 pound) of butter or ghee. Crumble a good handful of marijuana tops or leaves (1/3 - 1/2 ounce [!$WoW$!]). Stir the grass into the molten butter. Continue stirring over medium heat for one minute. While it is hot or sizzling, add 8 ounces of vodka. Be cautious that the hot butter does not make the mixture spatter. It is best to pour in the vodka swiftly. Continue to boil for 30 seconds or more, stirring all the while. A pinch or two of powdered cardamom seed may be added during the boiling. . . .
"After boiling as much as desired, strain the liquids. Press the mash in a strainer with the back of a spoon to remove all the juices. Discard mash or boil it again in fresh vodka to salvage more materials. Sweeten to taste with honey if wanted. Pour the liquid into 4-ounce wine glasses. . . . Serves two. [!!]
"This recipe is not only an efficient method of extracting the active principles from marijuana, and an excellent medium for assimilation (alcohol, butter and honey), but it also has a delicious and satisfying flavor. It is reminiscent of hot chocolate, but is much more pleasant to drink. It is one of the most swiftly absorbed cannabis concoctions. The effects of the grass may be felt in less than fifteen minutes. Cheers!"
- HOT BUTTERED BHANG
- CHOCOLATE BUDS
Start with Hershey's Premium Baking Bar Unsweetened Chocolate. On the back is a recipe for brownies which includes 1 cup butter, 4 squares of chocolate, 2 cups sugar, 4 eggs, 1 cup of flour, and vanilla extract. Start with dry cannabis leaves and grind them in a coffee grinder to a fine powder. Put in a measuring cup until ~75 ml of "green flour" is made. Fill to the 1 cup mark (250 ml) with regular flour. Proceed with recipe on box: Heat oven to 350 F, Grease 13x9x2 (inch) pan. Heat butter and chocolate and stir with wooden spoon until smooth. Stir in sugar. Add eggs one at a time. Add vanilla extract and stir in flour mixture. Add nuts if desired (a very nice touch I think) and bake for 40 minutes. It seemed to take 10 minutes longer than the box suggested (30 minutes) to be completely baked through. Makes 3 dozen brownies. Take 2 and wait an hour. Take 4 and cruise for 12 hours. Enjoy! - GASPO'S ZAUBER CUCHLIS (MAGIC BROWNIES)
Ok, I normally use hash (that's the most available), but you could just substitute grass by grinding it up real fine (use a pepper grinder, and you can get rid of those stems too, but they have a harder taste).
Rules:
Warn your guests to wait one hour after the first brownie until they have a second one. The buzz from eating is different than smoking it, and even the heaviest smokers may have a hard time recognizing the effects at first.
Ingredients:
200g butter (margarine won't work)
200g unsweetened chocolate
250g sugar
4 eggs
200g flour
splash vanilla extract
100g dark chocolate (regular candy type)
Directions:- over low heat, melt butter in saucepan.
- once butter is just slightly bubbling, mix in ground up hash and stir for 5-10 minutes, taking the pan off the heat every now and then to keep the butter from steaming too much (the magic actually steams out too I think).
- melt unsweetened chocolate into butter, stirring constantly.
- when all chocolat is melted totally, splash a few drops of vanilla in. If you can hear the vanilla sink to the bottom and "sizzle", the the mix is hot enough. So, remove from heat. If it doesn't sizzle, then your low setting is low enough. I usually just turn off the heat, but leave the pan on the burner (for a ceramic stove).
- stir in the sugar little by little (so it doesn't clump)
- once all the sugar is mixed in, beat the eggs and mix them in.
- add the flour (stir in first so it doesn't blow all around), and use an electric mixer on LOW (it's a waste to splash magic all over the kitchen) until the whole bit is smooth and there are no lumps or pockets of flour.
- break dark chocolate into nickel size chunks, and stir in.
- pour mix into shallow pan (2-3cm), and pop in medium heat oven for about 30-40min. NOTE: I never time the puppies, I just look at 'em and know. A toothpick will come out with just a little brown color when they are done.
- STIR FRY BUD
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1/2 small onion
butter
herbal seasoning of your choice- Slice the peppers lengthwise into strips about 1/2-3/4 inch wide.
- Chop the onion.
- Throw everything together in a skillet with the butter and sauté.
- Serve over rice.
- Wait an hour.
- ENJOY!
Tips: It's best to use real butter because herbal seasonings are fat soluble. You want the butter to carry the goodies. Use of a vegetable-oil-based margarine won't work as well. If you're cooking this with friends, take turns standing over the skillet stirring the veggies and seasonings. You don't want one person to have *all* the fun, as the vapors can be quite intense.
[We'll take your word for it.]
- BANANA CAKE
Hi ! I finally got my shit together and found the recipe for you ... It's basically a normal banana cake, except we prepared the dope in the following way. We took the butter and slowly melted it in a BIG wok. Then, when it had all melted we threw in the dope and stirred it all around, making sure it was covered in butter. Then we just followed the recipe as normal, throwing in the dope/butter mix when it asked for it. Oh, let the dope/butter simmer slowly for a while, to get all the THC. We left the dope in the butter when we made ours, and it gave us a HUGE spin out ... - BANANA LOAF
125 g butter
1 cup sugar - we actually put in 2 cups, and it tasted just perfect
2 eggs
2 bananas (ripe ones)
1/3 cup of milk - well enough to give it the right texture, wet, but not runny
1 teaspoon vinegar
2 cups flour
1 teaspoon baking soda
Oven Temperature : 180 C (350 F)
Cream butter and sugar. Add eggs. Beat it all well. Mash up the bananas. Stir them into the bowl. Mix milk and vinegar in a cup. Sift the flour and baking soda in a separate bowl. Add flour and milk to the butter bowl. Mix it all well. Spread evenly in a greased 22 cm x 12 cm loaf tin. Bake it for 1 hour. (we actually cooked ours longer - basically cook it until you can stick a clean dry skewer in the middle, and come out with a clean dry skewer)
Leave til next day to slice and butter.
We cooked ours at about 5:30 pm, and went to a party as soon as it was ready. They were devoured in about 5 seconds ...
Re : how much dope to use ...
We made the equivalent of 3 of these, and used an ounce of leaf, and everyone was blown out. Obviously, the more you use, the more blown out you'll get. - BREAKFAST
Try adding 2 heaping tablespoons of manicured, cleaned, finely chopped buds to your breakfast cereal (3 works better), add milk and sugar like normal and voilà. works, stays with you and is different!
["AND is DIFFERENT!" Yes... have we had our head checked? Last time I ate 2 "heaping" tablespoons of buds was when I was in the back seat of a police car. Not fun.] - Leary Biscuit - minor variation
The Leary Biscuit recipe for a microwaved cracker, cheese, cannabis: http://leary.com/news/health/BiscuitRecipe.html (cache):
A minor variation on the Leary Biscuit recipe was suggested by Sage The Prophet:"Being an athlete, I don't like to smoke, and since I'm a college student, my access to cooking facilities is limited. I was primarily concerned about detection. I have found that the smell of weed when using this recipe is minimal, and can be made non-existent by placing the bud under the cheese. Microwave for 20 seconds. perfect." - Nutella Biscuit
- Take a graham cracker, Ritz, or other cracker and cover it with Nutella (a chocolate-hazelnut spread).
- Place about 1 gram of cheap herb on nutella covered cracker.
- Sandwich with another nutella covered cracker.
- Either: Microwave for about a minute but keep an eye on it; some microwaves have very high settings
- or: Bake in oven or toaster for 10-20 minutes at 300 degrees
Notes:
Graham crackers can be good, but don't work well in microwave.
The general idea is to cook the cracker but not burn it.
They have been a huge hit at Goucher College!
- S'mores
(similar to Nutella Biscuit)- Take a graham cracker, use either chocolate or Nutella (a chocolate hazelnut spread), make a layer on graham cracker.
- Place about 1 gram of cheap herb on chocolate.
- Place marshmallow on herb.
- Place second graham cracker on top.
- Toast for 5-15 minutes or Microwave for 30-90 seconds (depends on microwave)
Notes:
Graham crackers can be good, but can get yucky in microwaves.
In toaster, toast on piece of aluminum foil to keep the chocolate from running messily.
If using real chocolate, make sure to melt the chocolate.
The general idea is to cook the cracker but not burn it.
- Alcohol Preparation
By Evil Sam
One 750ml bottle of grain alcohol (vodka works too but the higher the proof the better the absorption) take anywhere from 7-28 grams of MJ and chop it up real good, stems and all. In my opinion using lower grade MJ is better for consumption than for smoking. This is why I use 28 grams in my version. Its also more cost effective. Once all the MJ has been chopped (I use my coffee grinder) drink or pour off a couple shots (so as not to overflow) of the grain and funnel the MJ into the bottle.
This next step is the most difficult. Go to your calender and mark off a minimum of 3 weeks from the day you poured the MJ into the bottle and then place the bottle in a closet and forget about it. When the time has come you can strain the MJ out or leave it in, it is all preference. By this point your grain should be a dark green color almost blackish. Start with a 1/4 or 1/2 shot (depending on amount used initially) and mix it with some juice or whatever your favorite beverage is. Effects can be felt as soon as 5-10 minutes.
Be careful with this recipe! Always start low (as with all drugs).
Alcohol Preparation Notes:- the original recipe consisted of only stems and shake that I had collected from my dorm hall and it was just as strong.
- Effects of cannabis come on more rapidly in liquid/alcohol preparations than with food-based oral cannabis preparations.
- NOTES:
The longer you cook hash and butter together, the sooner the effects seem to come on. Don't let the butter bubble too much, or you can taste the hash in the end-product.
Vary the sugar according to the "bitterness" of the hash. I can't really explain that, but if you eat raw hash too, you'll know what I mean.
Vary the flour to get chewy/fluffy brownies.
About 1dl of buttermilk is pretty good too added just before the sugar, add extra five minutes before adding the eggs.
When you put the dark chocolate in (see GASPO'S ZAUBER CUCHLIS), this is the time to add other things like chopped walnuts, M&M's, pecans, caramel, and so on. I like to add white chocolate with pralines (also looks cool with white swirls in the end product).
Hash oil will work too, although it if you can smell any alcohol in the oil, you should heat the alcohol out before mixing into the butter.
[ 'You govern a kingdom by normal rules;
You fight a war by exceptional moves;
But you win the world by letting alone,
How do I know that this is so?
By what is within me!
The more taboo and inhibitions there are in the world,
The poorer the people become.
The sharper the weapons the people possess,
The greater confusion reigns in the realm.
The more clever and crafty the men,
The oftener strange things happen.
The more articulate the laws and ordinances,
The more robbers and thieves arise.'
{Tao Teh Ching #57, Lao Tzu}]
Hash Ice Cream Crumple up about 1.5 - 2 grams of hash.
Add the hash to a bowl of vanilla ice cream.
Use a spoon to stir the ice cream hash mix.
You will have a soft ice cream Heavenly Hash mix.
Eat it.
Wait for about an hour.
The stone is a deep body stone.
well i done some research and as i thought theres no extraction containing vinegar sorry. just make some hash cook some steak and put the hash on top or cook with it i dunno.
make some butter and use the make a butter based sauce to put over the steak is all i can think of sorry
Mammath
Well-Known Member
That's a great idea Jester.
A nice buttery mushroom sauce made from canna butter will go nicely on a big sirloin and should get you utterly wasted.
bicycle racer
Well-Known Member
thc or more precisely cannabinoids are either oil or alcohol soluble there are other solvents that work but not good for cooking. so if your concoction contains enough fat it should work fine although if heat gets to high the thc will vaporize stay below 350 degrees and it should work fine the more fat(butter etc..) the better for proper extraction of the thc. peace
Don Gin and Ton
Well-Known Member
Yo Jester!
Here's the real deal Bhang recipe, careful it ain't for no greenhorns!!!!!
[FONT="]2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamom] [/FONT]
[FONT="]1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar [/FONT]
[FONT="]Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibres and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, dream on.[/FONT][FONT="][/FONT]
Here's the real deal Bhang recipe, careful it ain't for no greenhorns!!!!!
[FONT="]Bhang[/FONT][FONT="]
Bhang is an old Indian recipe for a powerful weed drink[/FONT]
Bhang is an old Indian recipe for a powerful weed drink[/FONT]
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamom] [/FONT]
[FONT="]1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar [/FONT]
[FONT="]Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibres and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, dream on.[/FONT][FONT="][/FONT]
Don Gin and Ton
Well-Known Member
My own version of weed milk is much simpler and doesn't have half the ingredients for a tikka massalla in it!
1 pint of milk per person indulging (full fat blue top for best results)
£5-10 of grass per person
1 spoonful of honey or syrup
flavouring of your choice
Pour the milk into a saucepan.
grind up the herbs add to the milk.
Bring to simmer, NEVER to the Boil this will make the milk curdle. simmer for 15-20 mins
This allows the thc to fully bond to the fat in the milk.
add a spoonful of honey or if making lots a couple spoons full.
at this point you can strain out the plant matter as the thc is now in the liquid, or you can leave it in but its better without the bits in your teeth...
add flavouring of your choice i generally add coffee to mine or cocoa powder or both haha but any flavouring will do or you can go without it tastes awesome.
gives a nice buzz for a couple of hours kinda stoned from the belly up. dont expect it to hit you like a bong rip, it'll creep up till your like dude im fuckin baked...
peace
Don
1 pint of milk per person indulging (full fat blue top for best results)
£5-10 of grass per person
1 spoonful of honey or syrup
flavouring of your choice
Pour the milk into a saucepan.
grind up the herbs add to the milk.
Bring to simmer, NEVER to the Boil this will make the milk curdle. simmer for 15-20 mins
This allows the thc to fully bond to the fat in the milk.
add a spoonful of honey or if making lots a couple spoons full.
at this point you can strain out the plant matter as the thc is now in the liquid, or you can leave it in but its better without the bits in your teeth...
add flavouring of your choice i generally add coffee to mine or cocoa powder or both haha but any flavouring will do or you can go without it tastes awesome.
gives a nice buzz for a couple of hours kinda stoned from the belly up. dont expect it to hit you like a bong rip, it'll creep up till your like dude im fuckin baked...
peace
Don
Don Gin and Ton
Well-Known Member
Word Jester no problems dude! and yeah bhang is hardcore in india they make different grades of it. its an unusual sweet taste like errr well not much really a bit like a weed flavoured chai tea if you've ever tried it?!
check this vid man super power 24 hour no toilet no shower!!!!!!!
http://www.youtube.com/watch?v=yEhXjnoGriI
check this vid man super power 24 hour no toilet no shower!!!!!!!
http://www.youtube.com/watch?v=yEhXjnoGriI
Don Gin and Ton
Well-Known Member
i dont know bout you jester but i dont want to take anything that stops me going to the toilet for 24 hours lol
Jester88
Well-Known Member
i already do ... side effects of pain killers lol.
but yeah id preffer to avoid those kindsa side effects... them and the reverse i dont like being in the toilet every ten seconds niether..
the super sexy sounds good, maybe i should take tha missus there and see how i go lol..
--->
yup i said it
i want some freaky time. take some super sexy bhang and fuck like a stoned lab rat for 24 hours (no toilet break apparently lol)...
sounds good
since ma missus started working it sux lol.
sorry bout that bit of a rant people.
hmmm im gonna have to make some one day.. dont know when but i will report back if i remember lol.
peace out
j88
but yeah id preffer to avoid those kindsa side effects... them and the reverse i dont like being in the toilet every ten seconds niether..
the super sexy sounds good, maybe i should take tha missus there and see how i go lol..
--->yup i said it
i want some freaky time. take some super sexy bhang and fuck like a stoned lab rat for 24 hours (no toilet break apparently lol)...
sounds good
since ma missus started working it sux lol.
sorry bout that bit of a rant people.
hmmm im gonna have to make some one day.. dont know when but i will report back if i remember lol.
peace out
j88
Don Gin and Ton
Well-Known Member
lol @ report back
I hear that on the painkiller side affects i hurt my foot a while back n i was on a concotion of shit to numb me but the cramps were almost as bad as the ache from the foot lol i found cycling which ones you take helps if you can do it!
i dunno about hopping on the bad foot while being dosed with super sexy bhang. i dont get the horn when im baked i get munchies and the need to watch national geographic etc the missus on the other hand......
rice and peaaaas
I hear that on the painkiller side affects i hurt my foot a while back n i was on a concotion of shit to numb me but the cramps were almost as bad as the ache from the foot lol i found cycling which ones you take helps if you can do it!
i dunno about hopping on the bad foot while being dosed with super sexy bhang. i dont get the horn when im baked i get munchies and the need to watch national geographic etc the missus on the other hand......
rice and peaaaas
Jester88
Well-Known Member
hehe i still get horny just sometimes its a real lazy horny where ya look at the missus and your all like...
hey.... um babe... um you should jump on top..
then shes all like WTF
then comes the explain i want nookie but i feel tired part "NOTE: Ya gotta make it look cute-- This Is A Must"
then if all goes well i get to do nothing but kick back be stoned and enjoy the sex
i guess she only gets the super sexy other wise ill be left high and dry lol.
i dunno i find its a case of sometimes its good for increasing the mood others not so good. im cool eiher way lol
hey.... um babe... um you should jump on top..
then shes all like WTF
then comes the explain i want nookie but i feel tired part "NOTE: Ya gotta make it look cute-- This Is A Must"
then if all goes well i get to do nothing but kick back be stoned and enjoy the sex
i guess she only gets the super sexy other wise ill be left high and dry lol.
i dunno i find its a case of sometimes its good for increasing the mood others not so good. im cool eiher way lol
Don Gin and Ton
Well-Known Member
aahahahaha your a funny guy jest, my girl don't smoke but last time i made cookies i put the 'special' cookies on the round plate and the normal cookies on the square plate, anyway somewhere along the line she got mixed up n ended up eating like 3 peoples worth, man it was soo funny she went through the fits of giggles for a half hour while her mother was shouting at her down the phone, then she got all weirded out by the heavy feeling saying it was like someone was sitting on her head, then she threw up, 10 mins later and she was all lets get it onnnnnnnnnn. ahhh good times man hash cake is awesome.
Jester88
Well-Known Member
Cannabis Kitchen & Recipes
Recipe - Leary Biscuit
1 - Ritz Cracker, 1-slice (3cm x 3cm) of fatty cheese (cheddar), 1-small cannabis bud (~0.5-1g), dab of butter (optional but aids process). Place kind on cracker, dab with butter, cover with cheese, microwave ~8s until oily cheese has completely draped the bud. Enjoy! Grinny, Social, Happy.
Fun Duh-Mentals
A few things to consider for every cannabis recipe...
Provided for Information Only
* Cannabis Science does not advocate cooking as it can be dangerous.
**Because of slow GI absorption, eating cannabis can lead to unpleasant experiences that generally cannot be attained by smoking. The desired effect with inhaled cannabis is self-titrated, thus further consumption stops when the desired effect is achieved. A measured dose is uneccesary when inhaled because the onset of effects is quick. But when eaten, dosage cannot be controlled in this manner and so measurement becomes critical, you are committed to the dose swallowed. The challenge is, measurement of cannabinoids by the Joe the Plumber is extremely difficult due to prohibition. If you eat a batch of cannabis that you have not yet tried, start slowly and use several sessions (days) to establish potency, and then work up to the desired effect based on your data. You'll then have the ability to better predict effect relative to # of brownies.
***The effects of orally ingested marijuana often last longer than with other routes of administration. Midnight brownies can lead to a groggy morning.
Excerpts from the classic book 'The Art and Science of Cooking with Cannabis' by Adam Gottlieb. It features the main points of the book concerning the cooking of cannabis as well as some tasty cannabis recipes.
GHEE
Ghee is clarified butter often used in Indian recipes. Properly prepared ghee can be kept in room temperature or in a moderately cool place for many months without spoiling.
Preparation:
Method I: Heat 0.5 kg or more of fresh butter in a saucepan at a medium-low temperature (hot enough to boil the butter). A froth will form on the surface. Skim the froth with a spoon and discard it. Continue until no more froth appears. Be careful to remove all the froth. The remaining butterfat is ghee. Store in a refrigerator.
Method II: Use of a wok is recommended, but any pot will do. Be sure the vessel you're using is absolutely clean.
Cleaning of the wok: place a handful of salt and a little salad oil and scour with the aid of a cloth or paper towels. Repeat with fresh salt and oil until no more oxides appear on the towel. Wipe away the remaining salt. Never use water to clean a wok or cast iron pan!
Melt 0.5-1 kg of butter in a wok at medium-low temperature. Allow the molten butter to simmer for a while. White particles will float to the top. Stir frequently to insure that nothing sticks to the bottom.
Eventually the butter will start to bubble over. Remove the wok from the stove and let it stand for about five minutes during which the white particles will sink to the bottom. When they have settled pour the ghee into a jar.
For purer ghee it may be filtered through several layers of cheesecloth while hot. This will lessen the butterscotch flavor. The color of the ghee should be slightly darker than gold. If it gets any darker than this your wok is too hot.
If unsalted butter is used the residue can be eaten for example with honey. If salted butter is used the residue is worthless.
CANNABUTTER
Melt 0.5 kg (1.1 lbs) of butter or ghee in a saucepan. Add several ounces (1 oz = 28.35 g) of finely sifted marijuana. Simmer and stir for a few minutes until the butter takes on the greenish color of the grass.
Pour the butter through a fine stainer. Press the mash firmly to squeeze out as much butter as possible. A little heat may be applied beneath the mash to help the butter flow better.
Do not discard the leafy material. Simmer it in (hot) milk or vodka and sweeten with honey to make a tasty and effective beverage.
For extra potency the process may be repeated by heating more marijuana in the same butter. Otherwise do as above.
A simpler and more potent cannabutter can be done by using hashish or hash oil instead of marijuana. Heat and stir until all the hash or oil dissolves in the butter. As much of hash or oil may be used as desired as it will dissolve very easily.
CANNABUTTER, method II
Fill the boiling pot 1/3 the way with crushed and crumbled marijuana tops. Fill the pot 3/4 the way with a mixture of 1 part butter and 4 parts of water. Boil for 30 minutes stirring frequently.**Note that the author ignored overall volume. Don't FILL the pot or boiling leads to a mess!
Remove as much debris from the bottom as possible. Allow the liquids to cool to room temperature, then refrigerate. The butter will harden on the top and can be removed. Discard the water.
If a stronger product is desired the process can be repeated with fresh water and grass.
CANNABIS COOKING BRANDY
Cannabis cooking brandy is not meant for pleasurable drinking. It may be used in any recipe that calls for rum or brandy, such as mince pie, rum babas, rum- or brandy-soaked pound cakes and egg nogs.
Place whatever cannabis materials you have in a mason jar. Cover with rum, brandy or vodka. Allow to soak for a week. After soaking place the jar in a hot bath. Loosen the top to allow the escape of expanding fumes. Heat for 30 to 45 minutes. Strain while hot and pour over new materials. Repeat the soaking and heating as above up to four times. Store in a bottle.
If you have scraps of hashish, pulverize and add them after the final straining while the liquid is still hot. Shake before use.
HOT BUTTERED BHANG (2 servings)
Continue to boil for 30 seconds or more stirring all the while. The cardamom may be added during the boiling.
The longer you boil the less alcohol the drink will have. After boiling for desired time strain the liquids. Press the mash with a spoon to remove all the liquids.
The effects may be felt in less than 15 minutes.
INSTANT HASH BANG for 2
While hot add the butter and stir for 5 minutes. Seal in a jar and store refrigerated. Majoon may be spread on crackers, used as a pastry filling or eaten by the fingerful.
HAMENTASHEN
MARRAKESH WHITE COOKIES
(TetraHydroCannabinated Peanut Butter Cookies)
Candy Buds (aka Honey Buds)
ACAPULCO GREEN
Serve as a dip with corn chips.
3 tablespoons of wine vinegar may be used in place of the oil. Do not heat, but let the grass and chili soak in the vinegar for one hour.
HASH OIL HONEY
One teaspoon of this honey is usually sufficient for a high.
HASH OIL CANDY BARS
Combine all the ingredients except the butter with 2.5 dl water, heat and mix in the butter.
Heat at a low temperature stirring constantly to prevent scorching. When this mixture has thickened to workable consistency, it is spread on a well-greased baking tin and placed in an oven at 107 C for 30 minutes or until hard enough to cut into individual squares. You may optionally add 1 gram of ginseng to each bar.
EASY CANDY BALLS
One or two candy balls should be a ball.
CANNABIS MILKSHAKE & ICE CREAM
Combine the marijuana, milk and cream. Add the lecithin granules and mix in a blender for 1 to 2 minutes. Pour into a saucepan and heat gently for 10 minutes in a double boiler.
Be careful not to overcook as this will make curds separate from the milk.
Stir in the honey. Pour back to the blender jar, add the vanilla extract, cover the top and refrigerate for several hours until chilled.
When you wish to drink it, put it on the electric blender for 30 seconds and serve in a glass with a straw.
Ice cream: Do as above. Blend in a raw egg and whip thoroughly in a blender until frothy. Pour into any suitable vessel with a lid. Close the lid (waxed paper or plastic wrap will do). Freeze immediately.
For a psychedelic sundae cover with cannabis chocolate icing (below).
Using hash or hash oil in place of marijuana in this recipe:
Dissolve hash or hash oil in a small amount of butter or ghee. Otherwise as above.
CANNABIS CHOCOLATE ICING
HOT COCOA type beverage for 2
CURRIED HASH
A teaspoon of the mixture may be sprinkled upon any suitable small dish. Hot buttered rice and vegetables are ideal because of the fat content. Do not use with heavy meals as this will produce a very poor effect.
ONION SOUP RUDERALIS
Simmer for thirty minutes. Add a little wine, brandy or cannabis cooking brandy. Serve with garnish of sour cream, Parmesan cheese, paprika and dill weed.
Stir well before serving. See to it that each guest receives similar portions of top and bottom fluids. The oil containing the THC tends to rise to the surface.
CREME DE GRAS
Strain and save the liquids in a bottle. Resoak the mash in fresh vodka for another five days or so. Strain the liquids and combine them with the first strainings.
Cover the mash with distilled or spring water and let soak for another five days but no longer than that.
Heat the jar in boiling water for 45 minutes. Remember to loosen the cap first.
Strain the liquids while hot and add them to the other liquids. Filter the combined liquids through a conical paper coffee filter. Because of the large amount of fine debris suspended in these liquids, it will be necessary several times to replace clogged filter papers with fresh ones.
If any murkiness remains in the filtered liquors, bottle them and let them stand undisturbed for about a week while the sediment settles and the liquid above it becomes clear. Siphon the clear liquids off the sediment.
Put the liquors in a clean mason jar with a slightly loosened cap and heat in a pan of boiling water for about 15 minutes or until the liquors warm to about 80 Celsius.
Stir in honey until the desired sweetness is attained. Pour the liquids through a funnel into a clean bottle; Carefully, so as not to
RETSINA SATIVA
Hashish may be used if hash oil is not available. Break up four or more grams of hashish and dissolve in 110 g or more of hot alcohol. Hashish does not dissolve as easily as hash oil, so some extra stirring and repeated heating may be required.
One or two glasses of retsina sativa should do the trick.
CANNABEER
Do a concentrated extraction of the cannabinated hops fruits into hot vodka or ethanol. This can be added to the beer after it is brewed (or purchased). If cannabinated hops are not available, a marijuana/alcohol extraction can be combined directly with a bottle of commercial beer. Experiment with different amounts.
CANNABIS AND COFFEE
Turkish Eye Opener
Serve in demitasse or espresso cups with a small spoon. Dissolve in the honey. The coffee is sipped from the top and the powdered mocha, honey and whatever is eaten like a candy from the bottom with a spoon.
Leprechaun's Delight (Irish style coffee)
To a cup of coffee add one shot of Creme de Gras and top with whipped cream. If you feel up to it, cannabis cooking brandy may be used instead of Creme de Gras.
Jack Tar Coffee
Add some heavy cream right away. Don't add too much honey, as too much sugar will slow down the digestion of the fat (containing the good stuff).
BUTTERBALL COFFEE
Stir into a cup of coffee one or more teaspoons of strongly concentrated cannabutter.
HASH OIL & COFFEE
Several drops of hash oil can be dissolved in a hot cup of coffee with cream added.
MOROCCAN TEA
This tea should be steeped, but not boiled. Let steep for 2 to 3 minutes before serving. Sweeten with honey, not white sugar.
If you use rose hips, they should be crumbled and added to the boiling water. This is afterwards poured over the black tea and mint leaf mixture.
Other Teas You Can Invent
The ideal hash-smoker's tea consists of a soothing aromatic, a demulcent, a healing agent, and a mild astringent. A mild expectorant may also be included, as well as any palatable herb which serves as an antispasmodic.
Among the demulcent herbs are: peppermint, spearmint, thyme, sage, wintergreen, cardamom seeds, cloves, cinnamon, allspice, eucalyptus leaves, angelica seed, hyssop, ginger root, coriander seeds and catnip.
Among the mild astringent herbs are: thyme, sage, rosemary, comfrey root and leaves, ginseng and elecampane.
Among the expectorant herbs are: horehound, mullein flowers, goldenrod leaves, lungworth and forget-me-not leaves.
Recipe - Leary Biscuit
1 - Ritz Cracker, 1-slice (3cm x 3cm) of fatty cheese (cheddar), 1-small cannabis bud (~0.5-1g), dab of butter (optional but aids process). Place kind on cracker, dab with butter, cover with cheese, microwave ~8s until oily cheese has completely draped the bud. Enjoy! Grinny, Social, Happy.
Fun Duh-Mentals
A few things to consider for every cannabis recipe...
- Mass - The mass (weight) of cannabis called for by a recipe refers to the pre-dehydrated weight, generally 'as-received', 8-12% moisture by weight.
- Dehydration - After chopping the marijuana, excess moisture should be removed from the herb by drying. Air-drying can be effective in arid regions. Otherwise, spread the cannabis on a baking sheet and oven-dry at 150F (65C) for not longer than 15 min. This heating step may contribute somewhat to the needed decarboxylation. The cannabis should be crispy and easily crushed to finer particles. Crush/powder before use. As it cools it will absorb moisture from the air as it attempts to establish equilibrium (internal water = external water)..
- Decarboxylation - Loss of CO2: In nature THC forms in a series of steps; It is in the middle of a sequence of steps. Simplified, this chemistry happens in the trichome (resin 'gland') over time: A -> B -> C -> THC-ACID -> THC -> D -> E... Early in time there is much A & B with little or no D & E. At the end of the plant's life, there may be much D & E with little A & B. The point is that chemical content changes with time and there is always more than one chemical present. Cannabis harvest is ideally targeted to maximize THC, so there will always be plenty of THC-acid around that has not yet converted to THC. This conversion of THC-acid (tetrahydrocannabin-olic acid) to THC (tetrahydrocannabin-ol) is called decarboxylation, which is the loss of a CO2 molecule.
- Decarboxylation occurs naturally but as with most chemical reactions, heat accelerates it. When ganja is smoked, the heat source helps decarboxylate any THC-acid to the desired psychoactive THC. (This poses interesting questions about overall efficiency of vaporizors and the critical importance of having the heat well distributed throughout the ganji.) When cooking marijuana it is necessary to SIMMER it in fat (or alcohol, but that's dangerous!). This fat serves as a solvent to extract plant oils, and it aids absorption of those oils in the gut.
- Simmer - "Simma Down Now!" The pulverized cannabis needs to have the cannabinoids extracted, and to have the THC-Acid decarboxylated. The cannabis is stirred with melted butter or oil, enough to create a green slurry that is easily stirred. If using butter, it should first be melted and separated from any water. The slurry is heated to simmer (flame = low, elec. = medium) for about 15 minutes, never hotter. If the mixture starts to turn brown, it's too hot. "Simma down now!". The oil soluble chemicals will extract into the butter and some decarboxylation should occur. Be mindful that excessive heating destroys cannabinoids.
- Filter or Not? The slurry can be used as-is but the food will definitely take on an earthy taste that will likely overpower other flavors, and leave tiny green bits in the teeth. But often the most chocolatey brownies go well with earth, and red wine. When in doubt, filter the hot slurry (caution!) through a wad of cheesecloth in a funnel. Doubled grain bags used in homebrewing work well. Coffee filters are too slow. Squeeze the wad to extract the juices. Ideally some 'clean' oil can be used to rinse the wad and get the remaining extractables (in nature, two rinses are best). Use your extract as recipes call for. Refrigerate any unused butter/oil. Compost the wad.
Provided for Information Only
* Cannabis Science does not advocate cooking as it can be dangerous.
**Because of slow GI absorption, eating cannabis can lead to unpleasant experiences that generally cannot be attained by smoking. The desired effect with inhaled cannabis is self-titrated, thus further consumption stops when the desired effect is achieved. A measured dose is uneccesary when inhaled because the onset of effects is quick. But when eaten, dosage cannot be controlled in this manner and so measurement becomes critical, you are committed to the dose swallowed. The challenge is, measurement of cannabinoids by the Joe the Plumber is extremely difficult due to prohibition. If you eat a batch of cannabis that you have not yet tried, start slowly and use several sessions (days) to establish potency, and then work up to the desired effect based on your data. You'll then have the ability to better predict effect relative to # of brownies.
***The effects of orally ingested marijuana often last longer than with other routes of administration. Midnight brownies can lead to a groggy morning.
Excerpts from the classic book 'The Art and Science of Cooking with Cannabis' by Adam Gottlieb. It features the main points of the book concerning the cooking of cannabis as well as some tasty cannabis recipes.
courtesy of The Hippie at Helsinki University of Technology 31.8.1995
"The effects here will be less pronounced during the initial stages than those from smoking. But as the minutes progress, the "hash eater's" high may become far more overwhelming than anything that the smoker has ever experienced. This may be furthered by the fact that the eater does not get the same immediate signals [via self-titration] which tell the smoker that he has had enough..."
- The pharmacology and metabolism differ with a different route of administration. [cs]
"One may eat ten times too much and still be eating more before the first effects of the high have even arrived."
Had too much? Anxiety, dizziness, sweating, disorganized thinking, ahllucinationsss. The bark is worse than the non-existent bite! Remember, you ate a little too much cannabis and it WILL go away soon; it is only natural cannabinoids and your body has a built-in system for dealing with them. Trust your body, it knows exactly what to do. No physical harm done.
Had too much? Anxiety, dizziness, sweating, disorganized thinking, ahllucinationsss. The bark is worse than the non-existent bite! Remember, you ate a little too much cannabis and it WILL go away soon; it is only natural cannabinoids and your body has a built-in system for dealing with them. Trust your body, it knows exactly what to do. No physical harm done.
- THC is more efficiently assimilated if it has been dissolved in fats or alcohol. This is why the Leary Biscuit works with cheese but not without. -cs
- The presence of little sugar in alcohol or in an oil-based confection may somewhat facilitate the assimilation of the THC. Too much sugar, however, can interfere with the digestion of the fats and their payload of THC.
- Eat on an empty stomach. A little of the right kind of food will aid in the assimilation of cannabis resins; too much food will merely dilute its potency and waste much of it. - Too much food will also slow onset, sometimes leading to that that 2nd or 3rd brownie...oops! -cs
- While too much heat or overcooking can destroy THC activity, normal cooking temperatures and times can increase potency by activating the THC via decarboxylation (below). -cs
- Ginseng counterbalances the effects of cannabis and helps the consumer maintain clarity under its influence. Ginseng is an excellent tonic for the nerves, blood circulation and glands. It also helps the body to heal itself more swiftly.
- Light-to-Moderate caffeine consumption can also help here in overcoming Amotivational Syndrome, which is your CHOICE, not a side effect! (Sitting on your ass is YOUR choice, and is easily overcome if desired. Avoid feeding the stereotype.)
GHEE
Ghee is clarified butter often used in Indian recipes. Properly prepared ghee can be kept in room temperature or in a moderately cool place for many months without spoiling.
Preparation:
Method I: Heat 0.5 kg or more of fresh butter in a saucepan at a medium-low temperature (hot enough to boil the butter). A froth will form on the surface. Skim the froth with a spoon and discard it. Continue until no more froth appears. Be careful to remove all the froth. The remaining butterfat is ghee. Store in a refrigerator.
Method II: Use of a wok is recommended, but any pot will do. Be sure the vessel you're using is absolutely clean.
Cleaning of the wok: place a handful of salt and a little salad oil and scour with the aid of a cloth or paper towels. Repeat with fresh salt and oil until no more oxides appear on the towel. Wipe away the remaining salt. Never use water to clean a wok or cast iron pan!
Melt 0.5-1 kg of butter in a wok at medium-low temperature. Allow the molten butter to simmer for a while. White particles will float to the top. Stir frequently to insure that nothing sticks to the bottom.
Eventually the butter will start to bubble over. Remove the wok from the stove and let it stand for about five minutes during which the white particles will sink to the bottom. When they have settled pour the ghee into a jar.
For purer ghee it may be filtered through several layers of cheesecloth while hot. This will lessen the butterscotch flavor. The color of the ghee should be slightly darker than gold. If it gets any darker than this your wok is too hot.
If unsalted butter is used the residue can be eaten for example with honey. If salted butter is used the residue is worthless.
CANNABUTTER
Melt 0.5 kg (1.1 lbs) of butter or ghee in a saucepan. Add several ounces (1 oz = 28.35 g) of finely sifted marijuana. Simmer and stir for a few minutes until the butter takes on the greenish color of the grass.
Pour the butter through a fine stainer. Press the mash firmly to squeeze out as much butter as possible. A little heat may be applied beneath the mash to help the butter flow better.
Do not discard the leafy material. Simmer it in (hot) milk or vodka and sweeten with honey to make a tasty and effective beverage.
For extra potency the process may be repeated by heating more marijuana in the same butter. Otherwise do as above.
A simpler and more potent cannabutter can be done by using hashish or hash oil instead of marijuana. Heat and stir until all the hash or oil dissolves in the butter. As much of hash or oil may be used as desired as it will dissolve very easily.
CANNABUTTER, method II
Fill the boiling pot 1/3 the way with crushed and crumbled marijuana tops. Fill the pot 3/4 the way with a mixture of 1 part butter and 4 parts of water. Boil for 30 minutes stirring frequently.**Note that the author ignored overall volume. Don't FILL the pot or boiling leads to a mess!
Remove as much debris from the bottom as possible. Allow the liquids to cool to room temperature, then refrigerate. The butter will harden on the top and can be removed. Discard the water.
If a stronger product is desired the process can be repeated with fresh water and grass.
CANNABIS COOKING BRANDY
Cannabis cooking brandy is not meant for pleasurable drinking. It may be used in any recipe that calls for rum or brandy, such as mince pie, rum babas, rum- or brandy-soaked pound cakes and egg nogs.
Place whatever cannabis materials you have in a mason jar. Cover with rum, brandy or vodka. Allow to soak for a week. After soaking place the jar in a hot bath. Loosen the top to allow the escape of expanding fumes. Heat for 30 to 45 minutes. Strain while hot and pour over new materials. Repeat the soaking and heating as above up to four times. Store in a bottle.
If you have scraps of hashish, pulverize and add them after the final straining while the liquid is still hot. Shake before use.
HOT BUTTERED BHANG (2 servings)
- 55 g butter or ghee
- 10-15 g good marijuana tops or leaves
- 2.5 dl vodka
- powdered cardamom (optional)
- honey (optional)
- whipped cream (optional)
Continue to boil for 30 seconds or more stirring all the while. The cardamom may be added during the boiling.
The longer you boil the less alcohol the drink will have. After boiling for desired time strain the liquids. Press the mash with a spoon to remove all the liquids.
The effects may be felt in less than 15 minutes.
INSTANT HASH BANG for 2
- 0.5 to 1 gram of hash
- 1.3 cm slice of butter
- milk (cold)
- Add the butter to 0.5 l of boiling water.
- Crumble in the hash and let slowly boil for a minute or more.
- Fill two 2.5 dl parfait glasses (or any vessels that won't crack from the heat) one third the way with milk.
- Strain the hash concoction through a fine-mesh strainer. Save the residue.
- Add honey or other sweetener.
- Flavor with cinnamon, nutmeg, vanilla extract, almond extract or any item of this sort.
- 7 g cleaned marijuana tops
- 2.5 dl chopped dates
- 1.25 dl raisins or currants
- 1.25 dl ground walnuts
- 1 teaspoon ground nutmeg
- 1 teaspoon anise seed
- 1 teaspoon ginger
- 1.25 dl honey
- 1.25 dl water (more if needed)
- 2 tablespoons melted butter or ghee
While hot add the butter and stir for 5 minutes. Seal in a jar and store refrigerated. Majoon may be spread on crackers, used as a pastry filling or eaten by the fingerful.
HAMENTASHEN
- 5 dl prune or apple butter
- 1.25 dl ground almonds
- 1 tablespoon lemon juice
- 0.5 to 1 tablespoons powdered cinnamon
- 7 g powdered hashish
MARRAKESH WHITE COOKIES
- 2.5 dl warm cannabutter
- 1.25 dl sugar or honey
- 1 egg
- 2 teaspoons vanilla extract or for variation almond, orange or lemon may be used
- 7.5 dl flour
- 1 teaspoon baking powder
- almonds
- Blend together cannabutter and honey.
- Beat in the egg.
- Stir in the vanilla extract (or any other flavoring you may be using).
- Sift together the flour and baking powder.
- Combine the ingredients to make a dough.
- Chill the dough for an hour until firm.
- Roll the dough to about 0.5 cm thickness.
- Cut the dough into 2.5 to 5.0 cm circles. Use a cookie cutter or a small drinking glass.
- Place the cookies on a baking tray or cookie sheet and press an almond into the center of each cookie.
- Bake at 190 C for 6 - 8 minutes.
(TetraHydroCannabinated Peanut Butter Cookies)
- 5 dl flour
- 3.75 dl peanut butter (or any other nut butter)
- 2 to 3 eggs
- 2 dl honey
- 2.5 dl butter (room temperature)
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 60 g finely sifted marijuana (hashish or hash oil may also be used)
- Combine and blend the ingredients thoroughly.
- Place cookie-size droppings of the batter on a baking tin and press lightly on each cookie with a back of the fork to flatten them.
- Bake for 10 to 12 minutes at 190 C. Don't overcook.
Candy Buds (aka Honey Buds)
- medium sized buds (5 to 10 cm)
- a few tablespoons of ghee or cannabutter
- honey
- Remove the seeds (if any).
- Tie a loop of rope around the stem of each bud. Loops should be at least 5 cm apart so they wont stick together.
- In a small saucepan over low heat, melt the ghee or cannabutter.
- Tilt the saucepan so that the butter collects in one corner and briefly (1-2 s) dip in each bud. Swish around while dipping so the butter gets into the in-between places.
- Suspend the string for about 15 minutes to allow excess butter to drip from the buds.
- Dip the buds in honey. Move them up and down in the honey in order to coat them thoroughly.
- Suspend and allow to drip for a week. Beware of flies and ants.
- The honey will have hardened somewhat. Dip in again, suspend and wait for it to harden. After about a week the buds may be eaten or allowed to hang longer.
- If the buds are to be kept for a long time they should be allowed to harden for several weeks after the last honey dip and then be wrapped in foil or plastic wrap.
ACAPULCO GREEN
- 1.25 dl olive oil
- 1.25 dl powdered marijuana
- 2 teaspoons chili powder
- 3 ripe avocados
- 1.25 dl chopped onions
- a little lemon juice
Serve as a dip with corn chips.
3 tablespoons of wine vinegar may be used in place of the oil. Do not heat, but let the grass and chili soak in the vinegar for one hour.
HASH OIL HONEY
- 1 tablespoons ghee (or butter or vegetable oil) for every gram of hash oil to be combined
- 1.25 dl honey for every gram of hash oil
One teaspoon of this honey is usually sufficient for a high.
HASH OIL CANDY BARS
- 1.25 dl chopped dates
- 1.25 dl raisins
- 1.25 dl figs
- 1.25 dl ground almonds
- 1 teaspoon ground aniseed
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 4 tablespoons hot hash oil/butter blend (for proportions and preparation see hash oil honey above)
- Mix and heat slightly all the ingredients except the butter.
- Combine the mixture with the hot butter.
- Cool the mixture. Knead, roll and cut into individual candy bars.
- Wrap in waxed paper, foil or plastic.
Combine all the ingredients except the butter with 2.5 dl water, heat and mix in the butter.
Heat at a low temperature stirring constantly to prevent scorching. When this mixture has thickened to workable consistency, it is spread on a well-greased baking tin and placed in an oven at 107 C for 30 minutes or until hard enough to cut into individual squares. You may optionally add 1 gram of ginseng to each bar.
EASY CANDY BALLS
- 230 g nut butter
- 28 g or more of finely sifted marijuana
- 14 to 28 g of pulverized or finely shifted hashish
- 5 to 15 g of hash oil
- a few tablespoons of honey in accordance to your taste
- dried currants
- shredded coconut
- ground orange
- lemon peel
- powdered cloves
- nutmeg
One or two candy balls should be a ball.
CANNABIS MILKSHAKE & ICE CREAM
- 230 g or more of finely pulverized marijuana leaves and flowers (no seeds or stems)
- 2.5 dl milk
- 2.5 dl cream
- 1 teaspoon lecithin granules
- several tablespoons of honey
- 0.5 teaspoon vanilla extract
Combine the marijuana, milk and cream. Add the lecithin granules and mix in a blender for 1 to 2 minutes. Pour into a saucepan and heat gently for 10 minutes in a double boiler.
Be careful not to overcook as this will make curds separate from the milk.
Stir in the honey. Pour back to the blender jar, add the vanilla extract, cover the top and refrigerate for several hours until chilled.
When you wish to drink it, put it on the electric blender for 30 seconds and serve in a glass with a straw.
Ice cream: Do as above. Blend in a raw egg and whip thoroughly in a blender until frothy. Pour into any suitable vessel with a lid. Close the lid (waxed paper or plastic wrap will do). Freeze immediately.
For a psychedelic sundae cover with cannabis chocolate icing (below).
Using hash or hash oil in place of marijuana in this recipe:
Dissolve hash or hash oil in a small amount of butter or ghee. Otherwise as above.
CANNABIS CHOCOLATE ICING
- 115 g cannabis tar
- 1 teaspoon or more of vanilla extract
- 115 g honey
- 1 teaspoon orange extract (optional)
HOT COCOA type beverage for 2
- 0.5 l whole milk (or half milk-half cream)
- 1 to 2 teaspoons cannabis tar
- 2 to 4 teaspoons honey
- 1 teaspoon vanilla
- a pinch of salt (optional)
CURRIED HASH
- 1 part curry
- 3 to 4 parts powdered hashish
A teaspoon of the mixture may be sprinkled upon any suitable small dish. Hot buttered rice and vegetables are ideal because of the fat content. Do not use with heavy meals as this will produce a very poor effect.
ONION SOUP RUDERALIS
- 4 to 6 onions
- oil or butter
- 14 to 28 g finely sifted marijuana
- 4 tablespoons flour
- 1 l heated water
- seasonings
- wine brandy or cannabis cooking brandy
Simmer for thirty minutes. Add a little wine, brandy or cannabis cooking brandy. Serve with garnish of sour cream, Parmesan cheese, paprika and dill weed.
Stir well before serving. See to it that each guest receives similar portions of top and bottom fluids. The oil containing the THC tends to rise to the surface.
CREME DE GRAS
- 57 g marijuana (all parts may be used)
- vodka or a similar mixture of pure grain alcohol and distilled or spring water
- honey
Strain and save the liquids in a bottle. Resoak the mash in fresh vodka for another five days or so. Strain the liquids and combine them with the first strainings.
Cover the mash with distilled or spring water and let soak for another five days but no longer than that.
Heat the jar in boiling water for 45 minutes. Remember to loosen the cap first.
Strain the liquids while hot and add them to the other liquids. Filter the combined liquids through a conical paper coffee filter. Because of the large amount of fine debris suspended in these liquids, it will be necessary several times to replace clogged filter papers with fresh ones.
If any murkiness remains in the filtered liquors, bottle them and let them stand undisturbed for about a week while the sediment settles and the liquid above it becomes clear. Siphon the clear liquids off the sediment.
Put the liquors in a clean mason jar with a slightly loosened cap and heat in a pan of boiling water for about 15 minutes or until the liquors warm to about 80 Celsius.
Stir in honey until the desired sweetness is attained. Pour the liquids through a funnel into a clean bottle; Carefully, so as not to
RETSINA SATIVA
- a small amount of heated pure grain alcohol, vodka or brandy
- highly concentrated hash oil
Hashish may be used if hash oil is not available. Break up four or more grams of hashish and dissolve in 110 g or more of hot alcohol. Hashish does not dissolve as easily as hash oil, so some extra stirring and repeated heating may be required.
One or two glasses of retsina sativa should do the trick.
CANNABEER
Do a concentrated extraction of the cannabinated hops fruits into hot vodka or ethanol. This can be added to the beer after it is brewed (or purchased). If cannabinated hops are not available, a marijuana/alcohol extraction can be combined directly with a bottle of commercial beer. Experiment with different amounts.
CANNABIS AND COFFEE
Turkish Eye Opener
- a pot of good coffee
- 1 teaspoon of finely-powdered straight Arabian mocha/cup
- a pinch of powdered cardamom seed
- 0.5 g of pulverized hashish/cup
- 1 teaspoon honey/cup
Serve in demitasse or espresso cups with a small spoon. Dissolve in the honey. The coffee is sipped from the top and the powdered mocha, honey and whatever is eaten like a candy from the bottom with a spoon.
Leprechaun's Delight (Irish style coffee)
To a cup of coffee add one shot of Creme de Gras and top with whipped cream. If you feel up to it, cannabis cooking brandy may be used instead of Creme de Gras.
Jack Tar Coffee
- 1 g cannabis tar
- heavy cream
- alcohol (optional)
- honey (optional)
Add some heavy cream right away. Don't add too much honey, as too much sugar will slow down the digestion of the fat (containing the good stuff).
BUTTERBALL COFFEE
Stir into a cup of coffee one or more teaspoons of strongly concentrated cannabutter.
HASH OIL & COFFEE
Several drops of hash oil can be dissolved in a hot cup of coffee with cream added.
TEAS TO EASE THE HASH-PARCHED THROAT
MOROCCAN TEA
- 2 parts of black tea
- 3 parts peppermint leaves
- 1 part hibiscus flowers (or rose hips)
This tea should be steeped, but not boiled. Let steep for 2 to 3 minutes before serving. Sweeten with honey, not white sugar.
If you use rose hips, they should be crumbled and added to the boiling water. This is afterwards poured over the black tea and mint leaf mixture.
Other Teas You Can Invent
The ideal hash-smoker's tea consists of a soothing aromatic, a demulcent, a healing agent, and a mild astringent. A mild expectorant may also be included, as well as any palatable herb which serves as an antispasmodic.
Among the demulcent herbs are: peppermint, spearmint, thyme, sage, wintergreen, cardamom seeds, cloves, cinnamon, allspice, eucalyptus leaves, angelica seed, hyssop, ginger root, coriander seeds and catnip.
Among the mild astringent herbs are: thyme, sage, rosemary, comfrey root and leaves, ginseng and elecampane.
Among the expectorant herbs are: horehound, mullein flowers, goldenrod leaves, lungworth and forget-me-not leaves.
Don Gin and Ton
Well-Known Member
at the forefront of edible mj sexual pioneering........