Anyone Interested In Cannabis Recipes?

Greather420 said:

Adding corn syrup makes for a much shinier, smoother sauce. You can do without it, but it will not turn out as nice. Just curious, why does that sound so strange to you?

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If it's high fructose corn syrup, it is poison in my book. Look into it, it is truly unhealthy, not to mention most corn products are made from Monsanto genetically modified corn. I'd use agave nectar in its place. No offense, I like what you're up to.

Cheers!

lol...thanks for that, everyone! All of my recipes (unless I tell you otherwise) are recipes I have ACTUALLY used, whether with cannabis ingredients or not. I wouldn't put out any recipe that didn't promise a great end result!
Speaking of which....anyone tried any of them yet? Would LOVE to hear how they turned out!!

I haven't posted many recipes lately (sorry!), but will soon, I promise. Any suggestions?

Viagro said:

If it's high fructose corn syrup, it is poison in my book. Look into it, it is truly unhealthy, not to mention most corn products are made from Monsanto genetically modified corn. I'd use agave nectar in its place. No offense, I like what you're up to.

Cheers!

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Okay, now I see your point. I haven't worked too much with agave, maybe I'll look into it! Yes, corn syrup is unhealthy, but so is chocolate, butter......the list goes on. As a chef I wouldn't recommend eating too much of ANY of that, but as a stoner I say YUM! You should try it with agave and let us know how it turns out!
Just curious....does agave just act as a flavor enhancer or will it help with the overall appearance of the sauce as well?

Greather420 said:

Okay, now I see your point. I haven't worked too much with agave, maybe I'll look into it! Yes, corn syrup is unhealthy, but so is chocolate, butter......the list goes on. As a chef I wouldn't recommend eating too much of ANY of that, but as a stoner I say YUM! You should try it with agave and let us know how it turns out!
Just curious....does agave just act as a flavor enhancer or will it help with the overall appearance of the sauce as well?

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Chocolate is actually medicinal, especially dark chocolate, it keeps the arteries elastic and helps prevent coronary disease and strokes...and with just a small amount daily.
They used to say margarine should be used to avoid the evils of butter. Turns out margarine is one of the worst things you can eat. Put a tub in your backyard and see how long it takes to break down...you'll be waiting a long time. And butter is a health food by comparison, just moderate. That's the key.

If you try agave nectar, I bet you will like it. It has half the glycemic load of honey, and you can get the lighter version with almost no flavor but sweet.

Viagro said:

If it's high fructose corn syrup, it is poison in my book. Look into it, it is truly unhealthy, not to mention most corn products are made from Monsanto genetically modified corn. I'd use agave nectar in its place. No offense, I like what you're up to.

Cheers!

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Maybe that's why i never use it, I mainly use my Agave nectar! Love that stuff

Thanks for the explanation that is exactly would I did! I wondered why I got a solid block with no water. Still got an incredible buzz, but I couldn't use it like I wanted to. +reps

Greather420 said:

You have to keep a close eye on it while it's cooking. What most likely happened is too much of the water got boiled out during the cooking. After about 2 hours you will usually have to add a bit more water to keep it nice and liquid. If butter is heated too much the solids will seperate from the oils which could make it mix too much with the water. I wouldn't throw it away, just don't expect it to be quite as nice to work with as regular butter. Might as well use it in some mac n cheese or something that only requires a little bit of butter. It probably wouldn't be great for baking, but if you make regular food with it it should still turn out all right and give you a good buzz. Good luck with it!

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I'm a little confused by budder recipes calling for such a long cook time. I just watched a video segment on cooking with cannabis that didn't cook it very long at all...and it was POTENT. Anybody seen that series with the two guys? I forget the specifics, I'll try to find it.

I'm also wondering if you can do anything with coconut oil?

Viagro, I understand and agree with your confusion about cannabutter cooking times. I have seen some recipes that are quick, and some that take a VERY long time. My understanding is that longer you cook it, the more thc you extract. But I honestly don't know if that means cooking it for longer makes it stronger. That's why I chose the recipe I did, because of all the ones I have looked up, it seemed to be the average cooking time. I think the only way to test it would be to choose 2 or 3 recipes, all calling for different times, and use the same amounts for all. Next time I make cannabutter that is what I am going to do...if I end up with that much trim after our next harvest, that is! Would be interested in seeing which one comes out strongest. I'll keep you posted, or if you try it, let me know the results!

As far as coconut oil, it should make for a great thc oil. Coconut oil is a VERY stable oil with a smoke point (the temp at which the oil begins to smoke, and ultimately, burn) of 360 F, so it can be used for almost anything without having the flavor altered. I don't know if you have seen my thc oil recipe, but I posted one (page 5 of this thread) that will work with ANY oil. Kind of a long cooking time because it is done in a crock pot, but it's basically fool proof. If you don't have a crock pot you could do it on the stovetop, keeping it at a VERY low temp, and cooking for at least 2 hours. Coconut oil has a lower fat content than most oils so the longer and slower you cook it, the better the extraction will be. Give it a try!
Hope I helped!

Sounds good, thanks a lot.

BTW, Viagro.....may be an obvious answer, but does agave affect the blood sugar of diabetics? Been working on some recipes for a diabetic friend and would love to find a sweetener to use besides splenda! Ever tasted a cake with splenda in it? NOT good!

Oh yeah, and Purplehazin, what strain is the nug you have as an avatar? Looks A LOT like the Chem D we just grew! Nice =)

Greather420 said:

BTW, Viagro.....may be an obvious answer, but does agave affect the blood sugar of diabetics? Been working on some recipes for a diabetic friend and would love to find a sweetener to use besides splenda! Ever tasted a cake with splenda in it? NOT good!

Oh yeah, and Purplehazin, what strain is the nug you have as an avatar? Looks A LOT like the Chem D we just grew! Nice =)

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It has half the glycemic load as honey. I'm diabetic and I use Stevia, as well. Splenda is not healthy, in my book.

edit: Be careful learning how to use Stevia, it can really turn you off if it's used wrong.

Greather420 said:

Oh yeah, and Purplehazin, what strain is the nug you have as an avatar? Looks A LOT like the Chem D we just grew! Nice =)

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That would be Wappa, from Paradise Seeds. Smokin' on it now, infact Harvest was about 3 weeks ago and it is dank!

So im making some butter....does melting 2 pounds of butter in 4 cups of water.....

Than adding 2.3 ounces of grinded up trim. im going simmering for about 1.5 hours since i have time!!

strain in cheese cloth than put in fridge.


Im doing this as i type this, just want to make sure that this is a decent way to make butter and that i will feel the effect's when i bake with it!!

Is there a good way to test out the stregth of the butter before cooking with it so if it isnt strong enough you can cook it again with more grounded up trim/buds!!

I would use that amount of trim for 1Lb butter... Thats about my ratio and I found 1T of butter is a good dose.

purplehazin said:

I would use that amount of trim for 1Lb butter... Thats about my ratio and I found 1T of butter is a good dose.

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Well i dont know if it makes a difference but that was the trim weight after i grinded it all up so there is no stems or seeds or anything really in that 2.3 ounces.

I just made a instant cookie paket that only takes 1 tablespoon of butter, its kinda small but testing out the stregth.

I ate one cookie and i feel pretty fucked up im a daily smoker and smoke a lot and i feel it.

Well glad i did something right!!!

Congrats man... yeah I used 2 ounces of bud for 1.5 cups butter when I did it, but I must say the bud i used was only semi-potent.

purplehazin said:

Congrats man... yeah I used 2 ounces of bud for 1.5 cups butter when I did it, but I must say the bud i used was only semi-potent.

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Thanks dude, ya i was surprised the high i got off of that much trim, i had to cut 2 weeks early too due to a hermi, but the butter turned out good time to make gifts for the holidays lol!!!

Happy Thanksgiving to All! (a day late...lol) Anyone try any of my recipes?

To you as well! We made the mashed potatoes and they were excellent I even added a bit more ranch and sprinkled fresh cilantro on top to serve.

purplehazin said:

To you as well! We made the mashed potatoes and they were excellent I even added a bit more ranch and sprinkled fresh cilantro on top to serve.

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Nice! Didn't make any medicated stuff this time, but used all the recipes I posted for thanksgiving! I'll start thinking of some good Xmas recipes and post them soon!