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cronicredpepsi

i used 4 to 5 grams of good mexi(seedless) and 1.5 grams cronic keif. i made my own double boiler with a 1 and 2 quart sause pan. melted my butter and threw in the bud and simmered at 6 on stove for 2.5 hours. Ill let you know how it turns out when i make my cookies (24 sugar cookies)

 

cronicredpepsi

i made the cookies and tired one and here goes the second. Ill let you know how i feel in about 2 hours

cronicredpepsi

heres my cookies

cronicredpepsi

cronicredpepsi

those cookies are small. I ate 2 of them and i had a good strong buzz for the last hour and a half and it is great. next time im gonna eat 3. I like eating it its a calmer high and i dont wanna either

 

Natures Law

Hey, man if a 20 wieghs 2 grams you must be in heaven here at my college I get a little under 2 for twenty and the more I buy the more expensive it is

shaman_swa

Does anyone know what type of fat THC is most soluable in? I have 5 different types of oil / butter. They all have varying amounts of saturated, polyunsaturated, and monounsatured fats. Which type is the most soluable? Olive oil and tea oil and canola oil are high in mono, vegetable oil is high in poly, and I was thinking of trying some coconut oil which is high in saturated fat (medium chain triglycerides). any suggestions?

Mamabudz

Can't give you a scientific answer but here are my experiences:

EVERY oil I have worked with has been excellent -- even using leaves to produce the oils/butters ---

Butter: the old standby -- great flavor -- downside is thta butter will burn abd once you have burned butter, your uses are limited. Butter is alos far from heart healthy and doesn't necessarily work well with all recipes. great for cookies and brownies.

Vegetable Shortening (Criscos/Shortening/ Crisco for baking/ Crisco "Butter Flavor") : work great -- again watch for burning temps -- The heat does not have to be very high to get THC to break it's bonds and transfer to lipids. Crisco/Shortening etc is great for making pie crusts, pastries, certain types of cookies especially ones you need to stay moist for long periods of time. Stores well without refrigeration.

Animal Lards: haven't tried it.

Olive Oil: FABULOUS!!! I use this for making brocolli and garlic, for pouring over meats and fish to be broiled, and of course for salads. My favorite of the cooking and eating oils. Again, as with butter, watch for low burning temps.

Peanut oil: A must for Chinese, Japanese and Thai cooking. Much higher burning level so a very easy canna-oil to make. Good for general salad, cooking use as well.

Cocnut Oil, Sesame, Almond -- haven't tried it... Let me know how you do. I do know that Sesame Oil is the oil suspension used in Marinol (dexadranabinol) capsules, synthetic THC used to treat anorexic symptoms and for AIDS wasting disease.

Finally, considering the high level of anti-oxidant in cannabis -- higher than any plant or substance curently known to man -- and the known benefits of taking anti oxidants in our daily nutritional dieatry intake, it behooves us to take in cannabis extracts in the form of oils.

Of course, ingesting this possibly life saving substance it is still illegal.

Go figure.

Cannibus

One pound or one stick of butter is equal to 2 cups of butter.

For anybody else who is wondering here is a great butter conversion website.

Butter Conversion

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Buzzby

I've always used a double boiler because it allows you to keep the butter below 212°F without mixing the butter with water. I throw a stick of butter (0.25 lb, 114 grams) in the top half along with an eighth oz of good weed. Get the water boiling in the bottom half and turn the burner down until it's just simmering. Put in the top half and go away for a while. Check periodically, stir, and add water as needed. I usually simmer for four hours.

I've found that a stocking makes a great filter and doesn't soak up as much butter as other kinds of cloth. Coffee filters don't work because the butter congeals and clogs up the pores. After the liquid strains through the stocking, twist it up to press the rest of the butter out of the plant material. I then put the stocking in the microwave for a minute to reheat and twist it again.

The overall problem with filtering is that the filters get cooler than the melting temperature of the butter, at which point they clog up. In a perfect would we'd have heated fine filters (like coffee filters) and a pressure pump to force the liquid through.

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