I am completely confrused!!!

I am compltely confrused! :confused: we got good suggestions her on this thread. And I'll check out the erowid site, er, whatever it is,but my prob is timing,texture,and amounts. I used a baking recipe for about a teaspoon of grass baked in the oven between peanut butter and crackers for 20 min. but every time i did it it was so late at night that i fell asleep and didn't really notice if it was a waste or not.Now I just gulped down about a bud(a joint werth) and fell as though that was a waste cause I don't know how to saute right. I'm not complainin, I'm just at a loss as to the nature of cookin time and heat. :rolleyes:

make it in cannabutter then amke a cake yummy!!

penguins is kinda right, you need to eat alot more that a gram of pot to get high the reason for this is that the THC concentration in the canna-oil must be strong enough to not be completely absorbed by the liver, so that the rest of the GI (Gastro intestinal) track can absorb carry the delta9 and THC to your brain, therefore to eat cannabis functionally you must eat a substantial amount of THC compared to smoking, but once a level is reached where intoxication is induced all THC beyond that level can be effectively absorbed. Itâ??s even possibly to reach a point where you can experience vivid hallucinations. here is THE canna-oil recipe

CANNA-OIL:
2Cups Crisco shortening
2T cooking oil
1 clean 5gallon paint sifter (available at any paint center for about 3$)
7-9cups water
2.5oz+ high quality bud-shake (this is important for potency)
1 5quart sauce pan (the kind youâ??d make spaghetti in)
2 transparent half gallon pitchers
Preparation:
In the five quart sauce pan mix water, oil, Crisco, and bud shake (of-course you can use bud, the better the pot-product, the more potent the cake is, it just has to be at least the quality of good bud shake, also itâ??s a good idea to have this ground up fairly well.) bring to boil on high watching closely, when it starts to boil immediately turn down heat to a very low simmer and cover for 18-24 hours. Turn off heat and let it cool for about 3-4 hours, now use the paint sifter to strain the liquid out of the pan and into the pitchers, make sure too squeeze out as much of the liquids as possible because the canna-oil is now in that plant material and needs to be squished out, set the pitchers in the fridge for an hour or so and the canna-oil will separate and solidify on the top of the water, you can use a butterknife and run it around the inside pitcher so that the canna-oil is easy to pick up with your hands and put the oil in a cup or bag or container of your choice, donâ??t worry if you get water in with the oil you can just heat it up, pour it in a cup, let it separate and solidify in the fridge and remove the oil from the water. You now have canna oil, and the hardest part is over. HISTORY and info; This Canna-oil should be green (thatâ??s normal) and your house will wreak when your making it (a capful of vanilla should help with that).This Canna-oil is the result of years of trials and tribulation, I tried many ways of cannabis/food preparation, it will work in any recipe that calls for shortening or any recipe that calls for cooking-oil if you melt it down before use. this is the only way to go if you want to get really potent canna-oil.