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Old 05-04-2008, 05:07 AM   #1
quartersack
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Default made canna-oil marinara. worked great but still an issue....

ok, i made some awsome marinara sauce. then i was thinking wth so i grinded up a 1/4 of good buds, heated up some oil for 5 minutes on med low, simmered the grinded bud for 25 minutes while closely watching it, then filtered the oil out with cheesecloth. it came out like a brownish black oil with none of that bad smell. it was great. i then put the finished product in wih the sauce. i couldnt taste the buds at all and I got SOOOO BAKED that i had to sleep it off for like 14 hours. i had no idea how good it would be.

ok..... heres the issue. I had alot to save so i put it in the fridge. 24 hours later i gave some to my best friend. he said he heated it very hot and ate just as much as i did. but nothing happened to him at all. so im thinking this is either him not heating it hot enough or the cannaoil not staying good with the marinara cooled off over night. i dont know. I need one of you experts out there to help me out on this one because it would be nice to save some cooked goods.

any suggestions?
ty -D in AZ-
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Old 05-04-2008, 08:09 PM   #2
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Originally Posted by quartersack View Post
so im thinking this is either him not heating it hot enough or the cannaoil not staying good with the marinara cooled off over night.
You don't need to heat cannabis-infused foods for them to work. Cannabis-infused foods should stay potent for as long as the food keeps. I've never made spaghetti sauce with weed. We should get one of our readers with some chemistry knowledge to tell us if the acid in the tomatos has an effect on the THC.

Another possibility is that your friend has a higher tolerance than you do and didn't eat enough to get off.
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Old 05-05-2008, 01:50 AM   #3
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You don't need to heat cannabis-infused foods for them to work. Cannabis-infused foods should stay potent for as long as the food keeps. I've never made spaghetti sauce with weed. We should get one of our readers with some chemistry knowledge to tell us if the acid in the tomatos has an effect on the THC.

Another possibility is that your friend has a higher tolerance than you do and didn't eat enough to get off.
I can offer a very partial answer, which will only satisfy to open more questions...

First, it'll depend on the type of tomatoes you're using, if they're the sweeter, stronger tasting tomatoes with the more acidic pH or the watery pale flavorless tomatoes with the pH closer to 7.0....

Then... You'd have to know the pH that THC loses its potent-ness in, any chance you know that buzzby? If you do - I can probably manage to get a decent range of pH's for tomatoes...
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