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Repeat this process until the booze is so full of marihuana herbs, that a small swig is already enough for a one way ticket to fairytale land. Then just pour this enriched drink in to a tightly sealable bottle. You can also, should you wish, also add a few drops of hash oil to give the potion that extra aromatic effect. Shake the bottle well before you use any of the contents. The active ingredients will tend to settle at the bottom. Should clumps start to settle out after the liquid has been stored for a long time, simply warm up the cannabis brandy again au bain marie. Then add a bit of extra brandy to it.
Ó°Ê,iV «ià Because large meals work against the effects of THC, here we will be offering mostly small recipes, ones that combine pleasure for the taste buds and spiritenriching effects with each other.
Instant hash bhang A popular Indian drink.
The first thing you have to know when cooking with marihuana is that THC does not dissolve in water, but it does dissolve in oils, fats, and alcohol. This piece of wisdom has been known for thousands of years, since the first hasheating cultures of for example, India. Maybe you have heard the stories of people who have tried to make a tea out of a marihuana bud. Some wait for hours and hours, without any high resulting from its consumption. In that case the THC has not (or barely) dissolved in the tea water. In other cases the person does get stoned from the marihuana tea. But that is only because the buds obviously had so many THC molecules in them that they were simply driven in to the water, and so it was these suspended molecules that the user had imbibed. But this last example has nothing to do with making any kind of tea.
Warning! Make sure that the ganja that you use remains in an air-tight package, right up to the moment that you are about to use it. Letting your buds lie around too long in a kitchen unit will result in a loss of the active force. One other question that perhaps you are about to ask yourself is whether cannabis sativa still works when it has been baked? Well now, in principle the answer that the active force of ganja declines as soon as it is burnt. We will be taking account of this in the recipes. Mostly we are talking about toasting the buds, whereby the effect remains intact.
£°Ê-Ì>ÀÌ }Ê }Ài` i ÌÃ Below is a short list of the products that can be made at home, that can be used as substitutes for the traditional starting ingredients.
Cannabis butter One other lesson is that it makes verify little sense to make huge amounts of food if getting stoned is the primary goal. The more you eat, the more difficult it is for the THC to get into the blood stream, because it has to find its way out of the stomach through all the other food that has been consumed. That is not something that is insurmountable; the stonedness will come eventually. But a drawback is that the body evacuates a large part of the THC along with a large plate of pasta. That is a shame, because then you have paid for cannabis that in actual fact you have not actual used. One other reason why we should not eat too much in combination with marihuana is that, particularly for people with a sensitive stomach, such a combination can quickly develop symptoms of queasiness.
Cannabis butter, also known as Ghee, is a product that is used in many marihuana-tinted meals. You can see it as a basic starting ingredient. That is why it is described here apart from the regular recipes. Where to get it? – In the Netherlands, Cannabis butter or Ghee can be bought at some coffee shops. This is certainly not the case in the UK and besides, it is much more fun to make your own anyway! Preparation instructions: Heat 2 pounds of real dairy butter in a pan on a low flame. Just until the little white flakes start to float to the top. This white top layer is skimmed off with a spoon. You continue this process until there is only pure oil left behind. This you then pour into a jar that can be sealed, and then placed in your fridge.
The next step is put the Ghee in a pan again the next day, on a low temperature, and stir into it well-sieved marihuana buds. Add a little vodka and salt to it. Keep stirring until the butter takes on the green colour of the cannabis. Then pour this warm stuff through a sieve and pour it into a jar so that the pure cannabis butter is separated from the twigs, leaves and the bud remains. Put the green butter in the fridge. You can also do this whole process with a sieved, or finely-crumbled hash. That is also much easier, because you don’t end up with all those twigs, and the hash dissolves much more easily in the butter.
Cannabis brandy Because cannabis dissolves so well in alcohol it is an excellent idea to begin our master class with the making of an alcoholic pick-me-up, spiced up with the necessary THC. This is something you can drink pure. But we mostly use the brandy to add some pep to other dishes. Preparation instructions – It is actually pretty easy to make canna-brandy. Take a bowl or Tupperware tub that can be sealed and toss in all the marihuana leftovers you have at home. Add to this enough decent rum, vodka, or brandy to cover it. Leave the cannabis leftovers for a few weeks in the alcoholic drink. After this you put the jar or tub au bain marie in a large metal pan stood on the gas with boiling-to-almost-boiling water in the bottom. Warm the tub for around 45 minutes. Take a sieve in which you have placed the old trimmings of cannabis. Pour the warmed alcoholic brandy through this sieve and in to another tub or bowl.
Preparation instructions: Put a couple of knobs of hash butter in a pan along with two tea cups of boiling water. Add to this 1 gram of crumbled hash and let the mixture boil for a minute. Fill two tall mugs 1/3 full with milk. Pour the same quantity of the hash-butter water through a sieve in to the mug, and leave any residue behind in the sieve. Add to each mug 1 dessertspoon of honey, 1 teaspoon of nutmeg and 1 teaspoon of cinnamon. Stir well, then sit back and enjoy!!
Majoon marihuana jam Majoon is a type of jam that is widely eaten in India. People there eat it on crackers or on toast. Preparation instructions – Take a baking pan and scatter a quarter of a gram of nicely sorted marihuana buds in to it, then roast them until they are good and brown. Now get a bowl and toss the buds in. Add a number of dates, a half cup of sultanas, a half cup of shelled walnuts, and a teaspoon each of ground nutmeg and aniseed. Then to finish off, add a dessertspoon of honey. Stir the whole thing until you have a mush. Add half a drinking glass of water, then boil this mixture in a small pan until the ingredients have become soft and mixed in with each other. While the product is still hot, add a further two dessert spoons of melted butter to it and beat this in to the jam. Then put the jam into a glass jar with a firm lid on it, and save this in the fridge. Your Sunday morning toast will never be the same again!
Hamentashen This is a different jam. But this is made from hash. You can consume it in the same way as the majoon jam, with crackers or toast. Majoon and Hamentashen are in fact the same products as the famous ‘green paste’ that was eaten by the members of the Club des Hashischins, and enjoyed at the end of the 19th Century by the likes of writers Rimbaud and Baudelaire.
