Posts Tagged ‘Home’


Sweet, skunky, fumy, earthy and when pinched it smells just like it’s
sister relative; OG kush!!!! Looks like it was sprayed with sugar it has so many crystals. Great high very euphoric and soaring in the chair feeling. My eyes are so red and i can barely open them. This is my kind of sativa, the kind that hit’s so hard on the the 1st bowl of the day you think your day is ruined because you are so high but, it mellows out into a very alert type focused high with zero burn out. A fantastic grow of a fantastic smelling and tasting sativa dominant hybrid (90s/10i).

Super Sour Diesel ICOC kushits 5-30-11

Super Sour Diesel ICOC kushits 5-30-11

Super Sour Diesel ICOC kushits

Super Sour Diesel ICOC kushits

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Abused often and misunderstood frequently. Let me start by clarifying :

The terms -hash,- concentrate, -extract ARE ALL  REFERRING TO THE SAME THING!!! They’re just different terms used to describe when the active ingredient,(trichomes, or the dome heads on the trichomes) in marijuana  has been separated from the plant. Hash is  just extracted and concentrated active ingredient!

There are 2 important things to know when buying hash,

First, The extraction method. There’s about four or five types of extractions. What extraction method was used to remove the active ingredients (trichomes) from the plant to create the hash you see. Was it “water and ice” extracted?… Otherwise known as bubble hash!!! Was it a butane extracted? Known as BHO!!! Was it solvent extracted (acetone/iso/everclear)? Was it Co2 extracted (dry ice or gas)?

Second, it’s important to know the strain(s) name(s) of marijuana used for the extraction; this will give you the lineage and genetics so you can know what to expect when the effects kick in..

Ok as i was saying there’s 4 or 5 types of hash you’ll see in southern California co-op’s. There should only be 4 or 5 type of hash followed by the strain name when you buy hash.in any co-op anywhere in california.

1. Keef, Kif, kief… (isnt really even a hash or concentrate so you shouldn’t even see this in the concentrate section but i will add it just to be PC.)
It’s either loose and sold by the gram or it’s pressed and sometimes heated to make hard hash, shady vendors or shops will say this is bubble hash but it is not. The color of pressed and heated kief ranges from blond to black in color.  You can see the plant matter in the hash when broken open. It’s made by taking marijuana and shaking it over fine screens. Not the purest product in terms of removal of plant matter and harmful combustibles but it Works great for butter or oil extraction for edibles. But, Just make hash and get 100% of your thc extracted and then put that into your , food grade glycerine, oil or butter! Simple things like maximizing your extrraction amount and the cleanliness of hash makes huge difference between recreational and medical. Anyway for you smokers out there ….This product does not bubble or melt when heated. I don’t recommend smoking it, as it’s not much purer than just smoking bud itself.

2. Bubble Hash (water+ice)
It comes in many grades from light beige to golden to dark black depending on purity. The general rule is the lighter the color the better, the more it melts the purer it is. So dark color hash= plant matter and contaminants. light colored hash= purity and quality. Some are soft and moist and pressed like silly puddy (i avoid these) while some are un pressed, smell great and look like sand. The natural state is unpressed. pressing it till it’s hard chunk before it’s dry has terrible effects on quality. It should be dry as beach sand when dried/cured properly. As i always say, smoking water isn’t productive. Sorry to repeat myself but trying to make a point there. You’ll see this product under the name bubble hash, crystals, trichomes and If your super lucky you may come across Full Melt Bubble which is the ultimate in organic purity of concentrated cannabinoids, it melts 100% and leaves little to no ash when smoked. If it doesnt melt to a liquid 100% then you have been taken by false advertising. Trust me the co-op knows if it melts and to what percentage it melts, they can be honest and truthful but most just choose to say full melt for any bubble hash that seems to bubble or melt to any degree. It takes several ounces of top shelf buds to make a gram or two of full melt bubble in many cases. The best full melts are usually sativa, indicas don’t always melt 100%. This product and process is organic in nature. It’s the same idea as kief and screens but its all done under ice cold water making a much purer product by up to 50%. Bubble hash is great for culinary use, especially full melt. When heated, bubble hash will slightly bubble due to small amounts of water trapped when the oil glands burst from being pressed together.(hash makers: be gentle with your bubble hash until it’s totally chopped up and bone dry on cardboard for days.)

3. Solvent Reduced (acetone, alcohol based)
Named hash oil, honey oil, full melt hash oil and black gold among other names. It’s made by soaking plant material for a certain amount of time in the chemical of choice. The longer the plant material soaks the darker the extract will be. you can usually spot this stuff from its darker color and in some cases even dark green or black. Also full melt, it turns to a puddle of oil when heated. Product should look waxy but when touched be hard as a rock, beware of liquid or strong fume smells in the product that’s leftover chemical not evaporated from the extraction.

4. Butane Hash Oil (BHO) or hexane
When it’s bomb. you can tell by the structure and color of it. It’s not all oily and leaving stickiness all over the container, in fact you can easily handle it like bubble hash. In co-op’s this falls under the names goo, earwax, honey oil, amber glass, moon rocks, “full melt” and a few other various aliases (i really don’t like that name game just call it what it is).BHO Is made by passing butane over marijuana buds and plant material. At room temp the hash is soft like ear wax and when very pure it is hard like glass. When heated it turns into a puddle of clear to yellowish amber oil. This is Full Melt But not to be confused with full melt bubble hash which is the water and ice extract…. Easily confusing. Butane makes this process non organic. Excellent for culinary use. Extremely potent and pure the smell and taste are totally left intact while the plant matter and other useless garbage is gone.

5.  (a) Dry Ice method. It’s called shiva crystals, 95% thc, gold dust and/or moon rocks plus a few more names.  Product is usually rather pure due to the extra cold temps that cleanly break the trichome domes away from the plant with less plant matter going through the screens and  therefor less contamination of the final product. It’s like ultra clean kief. To make this hash, dry ice is shaken with plant material and allowed to fall through screens or it’s added to the bucket of water in the bubble hash process . The final product when shaken over screens is a  gold flake or powder.  Sometimes will melt in warm environments.

5. (b) CO2, basically it’s dry ice  in gas/liquid state. It’s made just like the butane process but, co2 is much colder, safer (besides the high pressure) and occurs everywhere in life around us. The very best co2 hash is called amber glass, (just like butane) it should be stable, or hard at room temperature. co2 products will be full melt and taste extremely sweet and delicious. Extremely potent.

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Final notes:

Ok so 80% of the hash out there are just made up catchy names such as the most recent “death rockets” i can only grimace and say,”really”? death rockets? what a insult to hash and patients. I’ve seen names like moon rocks, bark hash, toostsie wheels, gold flakes, black gold, white gold, nectar, oil, full melt, full melt oil, honey, wax, goo and it goes on and on BUT, those names don’t mean anything to anyone.

It’s Not gonna kill ya if your butane /co2 hashes are sticky, tacky or gooey at ROOM TEMP, also known as; “UN-STABLE” but, honestly when dealing with solvent type extracts it’s most likely a bit impure with chlorophyll, plant waxes or extraction fluids. Leave it out on a piece of glass aerating it by mixing it often.

Sativa’s make the best full melt bubbles,i forget why but, pure Indica or indica dominant hybrid strains don’t always melt 100%. The very best they will produce is 3/4 melt occasionally. So i usually say anything over half melt if testedf or ash, color, smell and burn impurities is usually just as potent as the full melt just not as pure of a product. It’s ash or plant matter that impedes the melting of bubble hash. the less plant matter in the hash the more it melts, no ash to hold it back!

You should be able to handle any properly prepared solvent/bho/co2/dry ice extractions with your bare hands at room temperature. The only hash that really should or may need to be kept frozen is the gold flake dry ice hash, only because it melts from dust into one solid piece in a warm environment.

For bho, hexane, acetone and co2 “goo” hash do not freeze just leave it out on a piece of glass NOT PLASTIC and let it become dry as possible in the open air at room temp, stir often.

All hash becomes tastier and less harsh when dry!

Most bho hash that isnt hard or able to be held by hand will taste like butane and/or leave ash layer behind.

If your hash is dark green then it may never dry all the way because it’s been over extracted, the green is chlorophyll, and plant waxes which are all considered contaminant’s and dont get’s us high, just takes up volume and weight.

Also just like in regular green uncured marijuana, chlorophyll is extremely harsh and tastes terrible like front lawn mowing mixed with raw mint. So keep your eye out and stay clear of dark oils unless you are desperate to get high and for a headache.

Extractions should smell/taste somewhat similar if not exactly like the strain they were made from.

The Golden Rule:
Hash will only be as strong as the strain of marijuana it was made from.


Creamed Corn with Herb Hash Butter

ingredients:

1/2 to 1 whole stick herb hash butter (recipe included here) or buy it pre-made at TJ’s or atregular grocery store. Its the irish brand that comes herb. cant think of name off top of head. sorry.
2 bags sweet frozen corn (don’t use fresh corn for this recipe)
1 or 2 pints heavy cream from trader joes or any store of choice
Dried Herbs (not marijuana)
salt n pepper

1.5 grams concentrate or more

Prep:

Melt butter on stove and mix in hash until dissolved. refrigerate.

*Herb butter recipe:
Mix in 1/4 tsp of each the following, dried thyme, Rosemary, basil, sage.
stir and refrigerate again till ready to cook.

cooking:

Take a pan, nonstick or stainless steel, heat it over extremely high heat.

Add hash/herb butter and 2 bags corn.

Stir once or twice and walk away for 2 or 3 minutes. do not touch.

Stir again, once, and walk away for 2 min. do not touch. i know you’ll wanna stir but don’t.

You should do this process a few times until you notice some fire grilled looking marks on maybe half of the corn. This is very good. It’s caramelization of the sugar in some of the corn kernels which will add tremendous flavor to the final product. very little stirring, high heat and butter are essential to this process.

Now that the corns all hot with those nice roasted looking marks, TURN THE HEAT DOWN TO MEDIUM…..

Add in 1 pint of cream and stir. You may need the 2nd pint or half of it too. the corn should be almost swimming in the cream but not overly swimming. Now slowly reduce the cream at medium heat until it’s nice n thick.

Add salt and pepper at the end to taste.

This was the biggest selling and highest rated side dish at my trader joes for 3 years. obviously i worked the hash into the recipe on my own time i never wasted my concentrates on TJ’s shoppers!!! 😛


Background:

Born in Newport beach California, I graduated from high school in southern Orange County, CA. where i met some of the best connects i hav  in the MMJ world, a lot of which i still have to this very day. I graduated from CIA, I’m a personal chef,  food photographer. I’ve worked at many hotels and local catering companies as well as owning Delicious Delights Catering.  I have grown marijuana, bud-tended, vended, made hash of all sorts, consulted buyers and sellers and basically tried to master every aspect of this business. I study hard every single day,  I’ve dedicated a major part of my life to decriminalization of marijuana and teaching patients new, clean and efficient ways of experiencing the many benefits of MMJ.  Edibles help ease the side effects of several illnesses and diseases including but not limited to Back pain, migraines, RLS, A.D.D., nausea associated with chemo therapy  and nerve disorders/insomnia..

WHEN I MAKE EDIBLES THESE DAYS…..

I avoid cannabutter or anything else wasteful or possibly harmful to patients health.

I either buy half to  full melt bubble,  butane hash oil (goo, wax, amber glass – not too green, should be dry, refer to my hash guide https://kushits.wordpress.com/2010/10/26/hash-and-concentrate-guide-for-the-medical-marijuana-user/ ) or dry ice or co2 (goo, wax, amber glass) full melt hash.

I also make hash from trim or stems to save money  For tips on purchasing proper medical grade hash refer to my hash guide, the link’s up top and below.

Buying full melt hash in a co-op or making it at home  means you are eliminating the outdated old school method/step of soaking possibly  pesticide sprayed, mildewed and for sure chlorophyll packed marijuana  in butter for hours or days on end. Only to end up being used in food we eat. How can we eliminate all the plant and soaking it in butter to extract the active ingredients..

The answer…..

Use other methods besides butter to extract THC from it’s useless plant matter jail cell. extraction methods other than butter

You can use water and ice (bubble hash.. thc freezes and sinks in water), butane (bho) or CO2 are also great examples, these will extract around 40%-90% of all available thc, cbd’s and essential oils from your buds. this is a huge difference from butter’s tiny extraction of 15% THC and whoever knows what else leaches into the butter..

The truth in the end is…The majority of a cannabutter extracts are mainly green chlorophyll, plant waxes, combustibles and other unknown contaminants from fertilizers and sprays; this being the reason for the terrible taste in butter extracted  edibles and the variance in potency…

If you can’t make some hash just ask your local marijuana co-op to help you.

Get  a gram or even just half gram of hash, a gram will make anywhere from 10-20 edibles depending on potency of hash. Get full melt though though you will thank me later when trying to blend into your fat or alcohol in the recipe.

Now all you do is toss your clean, extremely pure and potent, almost tasteless hash/concentrate/extract into the butter, oil, milk, glycerin or whatever fatty/alcohol based ingredient your recipe calls for. The taste of hash is almost non existent compared to the old school method of a 1 to 7 day butter extraction where you then have to gag down a burned weed tasting edible for your wait. Reminds me, most hash is decarboxolated during the process of making it (heated, molecular change, activated and ready for human ingestion, deals with carbon molecule) but, to be safe i usually add heat for 3-5 min from stove when blending the hash into the butter or oil, even though most recipes get baked and will decarbox in the oven.

Most people get high off eating .1 or sometimes less of hash or concentrate. Depends on strain and potency/concentration of oil.

start with small dose and work up as you become acquainted with the hash.

Sometimes it can take 1-2-3 hours for edible to hit you from the time you eat it. beware.

It’s best to take an edible on an empty stomach, before you have smoked in the morning. If you don’t smoke don’t worry about your tolerance too much then.

Soy lecithin is a huge secret in the industry. add it to your edibles, it’s an emulsifier but it helps your body absorb the edible faster creating a 10-30% increase in effects.

My hash guide for patients who buy hash http://bit.ly/h7eHta

Recipes:

Balsamic vinaigrette salad dressing and marinade

1. balsamic vinegar 1/3* or 1/2 cup
2. oil (1cup)(canola*, grape seed, or soy)
3. brown sugar (approx 1/2 cup or less to taste, start small and work up)
4. stone ground mustard (1 or 2 tbls)
5. salt n pepper (pinch)
6. hash, full melt bubble or other full melt concentrate if available but, not necessary. a regular bubble will work as well.
7. herbs de Provence (optional) ( i prefer it without this but i switched it up at my cafe every week)

First thing to do is dissolve the hash in your oil, use a little heat of the stove to help. Now let it cool to room temp.

Toss all ingredients into a container and shake like a son of a gun.. No refrigeration necessary but it’s a good idea anyway. 🙂

i got that recipe from a catering company i worked at for about 5 years.. people always think it’s all kinds of crazy ingredients. Its the brown sugar and mustard that set this off against the sharp sweet balsamic..

great on spinach salads with mushrooms, bacon, cheese, red onions, hard boiled eggs, dried cranberries, or spiced pecans or maybe garlic croutons.

Maybe just cucumbers and red onions.

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peanut butter cookies

1 cup smooth peanut butter
1 cup granulated sugar
1 whole egg
2 grams hash depending on potency but that’s about .2 per cookie. which is perfect for a strong cookie.
1 tbls butter, melted

step one, heat butter and dissolve hash in it, set aside to cool.
step two, Whip peanut butter with a spoon till its silky, add semi beaten eggs, sugar and hash butter, mix well.
step three, bake @ 350 degrees for 12-15 min

These are delicious and so easy… for a variation try adding some ghirardeli fudge mix to it and a bit of water…amazing!!

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grilled cheese and tomato sandwich —QUICK cooking time—-

2 slices bread, sourdough is my choice though =)
2 slices cheese
1 slice tomato
1 tbls regular salted or unsalted butter
1 slice hash butter (just dissolve hash into butter on stove then refrigerate)

i start by turning the pan to medium or medium-high. while that’s heating i prep the sandwich as normal but, inside where the cheese and tomato are, i smear the hash butter on both sides of the bread.

now that the sandwich is prepped up and ready to cook i take half of the tablespoon of regular butter and toss it in the pan and let it heat up then toss the sandwich on it for 3 min.. Flip sandwich and repeat with the other half tablespoon of butter. After 3 more minutes of cooking the 2nd side you’ll have a hot and delicious edible in under 6 minutes

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bananas Fosters

half stick of hash butter

1 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup banana liqueur

4 bananas, cut in half lengthwise, then halved

1/4 cup dark rum

4 scoops vanilla ice cream

Directions:

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.

Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.

Stir in the banana liqueur, then place the bananas in the pan.

When the banana sections soften and begin to brown, carefully add the rum.

Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.

When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.

Generously spoon warm sauce over the top of the ice cream and serve immediately.

Serves Four

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Mango chipotle BBQ sauce

2 mango’s cubed up
2 chipotle peppers
1 tbs adobo sauce from chipotle can
1/2 cup cilantro stem and all
4 cloves garlic
1 tbs rice wine vinegar
3/4 tbs canola oil (spiked with hash obviously)
salt n pepper
toss everything EXCEPT the oil in the blender or food processor. pulse till it’s blended fine. take out some sauce to marinate chicken in. Now, add the hash infused oil and pulse once more to mix in… congratulations you now have a hash infused chipotle mango bbq sauce.. i made it last night and it tastes amazing.. will work on chicken or pork possibly fish.

flavor = sweet, smokey, spicy and tangy

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Long Island Ice Tea

1/2 oz vodka
1/2 oz gin
1/2 oz triple sec
1/2 oz light rum
1/2 oz tequila
2 oz sour mix

The secret here is to dissolve your hash into the vodka ahead of time.. BAM! thats it! Works with any style drink. I recommend using a nice quality butane hash oil for this. It dissolves clean and is rather flavorless. A rather nice essence in the drink if you ask me.

Mix with ice and then top with Cola.

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Christmas cider

2 qts. apple cider
1/2 c. orange juice
1/4 c. lemon juice
2 tbsp. sugar
2 tsp. whole cloves
3 cinnamon sticks
1 tsp. nutmeg
2 oranges, sliced
2 lemons, sliced
Optional: 1 c. Captain Morgan’s Spiced Rum

dissolve 1 gram hash into captain Morgan over medium-low heat then,
Mix all ingredients and bring just to a boil. Simmer about 10 minutes. Strain and serve. May be garnished with fresh orange or lemon slice, or a cinnamon stick in each mug.

serves 10

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Vanilla Ice Cream Base

3 cups whipping cream
1 cup milk
3/4 cup sugar
2 vanilla beans — split lengthwise
OR 2 Tbl vanilla extract
4 large egg yolks
1 gram Bubble Hash or Bho concentrate

In a heavy-bottomed 2 quart saucepan, heat cream, milk, sugar, hash and vanilla bean. (If you are using vanilla extract, do not add it until later.)

Stir until sugar/hash is dissolved and the mixture is hot but not boiling.

Note: If using a pressed bubble hash and it doesn’t dissolve easily just cut it and or break it as small as possible then take out just a small amount of hot cream to a bowl and add the hash to it. mix with a spoon until dissolved adding a bit more hot cream at a time until it’s a thick paste. Once hash and cream are incorporated add back to mixture on stove.

Next:

Whisk egg yolks together in a bowl. Continue whisking and very slowly pour
in approximately 1 cup of the cream mixture very slowly. When smooth like a runny pudding, pour back into the pan.

Whisk constantly over low heat until the mixture thickens slightly and coats
the back of a spoon (about 5 minutes).

Take care that the mixture doesn’t boil, or it will curdle. You can strain the mixture if this happens. It’s not the end of the world.

Draw your finger across the back of the coated spoon. If the line you make remains, the custard is done. Remove vanilla beans; or if you’re using vanilla extract, add it now.

Freeze according to manufacturer directions or place in a metal pan and stir every 20 minutes till frozen in freezer.

Makes 8 servings.

You can add butter nut caramel hash swirls or rice krispy hash treats to this for an extra punch.

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White bread- bread machine

3 cups flour, more or less

1/2 tablespoon sugar

1 1/4 teaspoons salt

1/2 envelope active dry yeast

1 cup very warm water, about 120°

2 tablespoons softened hash butter (remember 12 slices = about .6 grams of hash in that butter total, thats going to give you .05 in each slice. so make a sandwich and you’ll get a .1 of hash ingested.)

just mix the hash into the butter and remember a loaf is 12 slices.

add everything to the bread machine and follow manufacturer’s instructions.

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How do i dose these edibles?

If the recipe calls for a quarter cup of butter or oil just put that aside then you need to figure out how many edibles you’re making and how much hash you want per edible. lets say its 10 edibles for fun and you want a point one of hash per edible (which will rock most anyone). So take a gram of hash (0.1 per edible)and melt that into the butter or oil on a warm stove then use it in the recipe and follow the recipes instructions as normal.

SO if you get bubble hash for $20 a gram you can make 10 strong edibles for that or 5 super strong ones, just cut the recipe in half but leave the hash amount the same.

Hash is so great

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Creamed Corn with Herbed Hash Butter

ingredients:

1/2 to 1 whole stick herb hash butter
2 bags sweet frozen corn (don’t use fresh corn for this recipe)
1 or 2 pints heavy cream from trader joes or any store of choice
Dried Herbs
salt n pepper

1.8 grams (half 8th) bubble hash or better.

Prep:

Melt butter on stove and mix in hash till dissolved. refrigerate.
Take butter out and soften to room temp,
Mix in 1/4 tsp of each the following, dried thyme, Rosemary, basil, sage.
stir and refrigerate again till ready to cook.

cooking:

Take a pan, nonstick or stainless steel, heat it over extremely high heat.

Add hash/herb butter and 2 bags corn.

Stir once or twice and walk away for 2 or 3 minutes. do not touch.

Stir again, once, and walk away for 2 min. do not touch. i know you’ll wanna stir but don’t.

You should do this process a few times until you notice some fire grilled looking marks on maybe half of the corn. This is very good. It’s caramelization of the sugar in some of the corn kernels which will add tremendous flavor to the final product. very little stirring, high heat and butter are essential to this process.

Now that the corns all hot with those nice roasted looking marks, TURN THE HEAT DOWN TO MEDIUM…..

Add in 1 pint of cream and stir. You may need the 2nd pint or half of it too. the corn should be almost swimming in the cream but not overly swimming. Now slowly reduce the cream at medium heat until it’s nice n thick.

Add salt and pepper at the end to taste.

This was the biggest side dish holiday hit out of anything i made at trader joes for 3 years in a row in the demo kitchen. obviously i worked the hash into the recipe on my own time.

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canna-capsules

1 pack of empty pill capsules from pharmacy
1 eye dropper with medium hole
1/4 cup olive oil (or oil of your choice, flax works well 2)
1 gram bubble hash or concentrate

Warm olive oil on the stove.

stir in, dissolve the hash/concentrate. remove from heat let cool.

now fill 20 capsules and your dose will be 2 pills, or 1 pill for beginners.

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Green Curry Paste

•YIELDS: approx. 1 cup fragrant Thai Green Curry Paste (enough for 1 large curry)

Ingredients:

•1 stalk lemongrass, minced
•1-3 green chilies, sliced (if you can’t find Thai green chilies, use jalapeno chilies)
•1 shallot, sliced (OR 4 Tbsp. minced purple onion)
•4-5 cloves garlic
•1 thumb-size piece of galangal OR ginger, thinly sliced
•1 cup fresh coriander leaves & stems, chopped
•1/2 tsp. ground cumin
•1/2 tsp. ground white pepper
•1/2 tsp. ground coriander
•3 Tbsp. fish sauce – if vegetarian: 3+1/2 Tbsp. soy sauce
•1 Tbsp. lime juice
•1 tsp. brown sugar
•12 Tbsp. coconut milk (enough to blend ingredients & keep blades moving)

The trick here is to blend a gram hash or concentrate into the coconut milk ahead of time. Then follow the recipe as normal. Just blend everything in your food processor or blender. enjoy.

works well with shrimp, chicken, pork, veggies and just about anything you can imagine.

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