Favorite edibles?

Maybe we should try to quantify what makes it a good edible? I've had one brownie that knocked my socks off. I only ate half of it. I was baked for at least 3 or 4 hours. I ate a muffin yesterday and I was completely baked for about 2 solid hours and felt the effects for at least 4hrs all together.

I think the original poster talked about being high as shit for 8hrs or more. Take a nap and wake up still high? I can't imagine that would be very easy on your stomach. That much of a dose all at once is going to cause a few people to vomit.

So, how high do you want to get and for how long? What makes a good medible?

It was more like 6 hours of sleep and the edible was 3 or 4 doses, but it was the real deal. I only ate half of it or so.

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Originally Posted by MMJinColorado

The Grasshopper on Federal makes the strongest edibles I've personally had from a dispensary. Knock you for a loop for a solid 8 hours... 'go to sleep and wake up high' kind of thing.

I'm working on infused cream for ice creams and cream sauces (also cheese could be made from this, like fresh ricotta/goat cheese)... everyone who does ice cream seems to be taking the easy way out and using cookie/brownie/cheesecake pieces. There has to be a way if it's high enough milkfat.

Also, coconut milk for curry would be awesome, mainly because you can stir it in towards the end of the simmer and not kill the potency. You could easily make soups with that as well -- Lemongrass Chicken soup or something along those lines.

I have done pate a choux dough and made choquettes (similar to cream puffs) that were pale green colored and dipped in medicated dark chocolate and shot full of whipped cream. You could also boil that same dough and make Parisian gnocchi, fry it for bengiets (though that'd probably kill a lot of the potency), or use it as a crust for pastries.

I've also done biscuits, tart dough, and Mexican chocolate Cinnamon rolls, though I cooked them at the normal 375ish and that kills much of the potency. I'm going to try the Grasshopper route and slow-cook them for 6 hours at 200 or less and see if I can get them more potent. Same with the pate a choux pastries -- those are always cooked above 350 for browning's sake, so I'm not sure if they'd work properly with the low heat method, mainly the rise you're supposed to get. I'm planning a lot of cooking this weekend, we'll see what I can come up with.

Oh, I'm also thinking infused lard. I'm making pork rillettes this weekend and would LOVE some medicated lard poured over the top to seal the jar. Mix it in and you're in medicated pork spread heaven.

I have some butter that I got from a friend, but I'm going to do a batch of my own butter with 2 g of hash and some kif tonight most likely to see how that turns out. I'm trying to cut the 'weedy' taste.

EDIT: Hmm, baklava... like most things with phyllo dough, it's cooked at 350+... I'm not sure if it would crisp up that well, but it would be worth trying at 325 or something since most THC vaporizes around 365. You could retain much of the potency at 325 I'd imagine... I should try some the next time I get phyllo dough. The dosing would be a bit imprecise because you are brushing melted medicated butter (or oil) onto the phyllo sheets, but if you're doing it at home for yourself, that shouldn't be an issue.

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Why not infuse a Gastrique?

I think my favorite edible will be a CBD edible if or when they ever come out. Does anyone know how to extract CBD? Just curious.

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Originally Posted by KindReviews

Why not infuse a Gastrique?

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I don't think that would work, since those are just sugar + water + vinegar... there's nothing to hold the THC really. You might be able to infuse a vinegar over a long period of time, but I don't think cooking trim/hash in a gastrique would have any potency to speak of. A buerre monte or something along those lines might work, though I still think a long, low-heat extraction is by far the best way to preserve potency... I imagine that would be pretty tough with a delicate sauce like that (mainly because it need to get whisked regularly to keep the emulsification), but it's possible if you hold it below 190 or so.

I want to do a batch of medicated carnitas. You could probably infuse the lard with hash while slow-cooking them and then just finish them quickly in a hot pan to serve... that shouldn't kill the potency much at all.

Also, infusing clarified butter would be great for omelets and things like that which cook quickly. I'm not sure how long it would last without freezing it though...

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Originally Posted by MMJinColorado

I don't think that would work, since those are just sugar + water + vinegar... there's nothing to hold the THC really. You might be able to infuse a vinegar over a long period of time, but I don't think cooking trim/hash in a gastrique would have any potency to speak of. A buerre monte or something along those lines might work, though I still think a long, low-heat extraction is by far the best way to preserve potency... I imagine that would be pretty tough with a delicate sauce like that (mainly because it need to get whisked regularly to keep the emulsification), but it's possible if you hold it below 190 or so.

I want to do a batch of medicated carnitas. You could probably infuse the lard with hash while slow-cooking them and then just finish them quickly in a hot pan to serve... that shouldn't kill the potency much at all.

Also, infusing clarified butter would be great for omelets and things like that which cook quickly. I'm not sure how long it would last without freezing it though...

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Actually you could make a MMJ simple syrup (it's been done) for the molten sugar (gastrique base) and to properly render a gastrique you'd want to "slow and low" to avoid the bitterness of rushing a wine reduction.

How does the extraction work in a simple syrup? That doesn't make much sense since THC is mostly alcohol or fat soluble. Never heard of that. And yeah, you want a gastrique slow and low, but that doesn't mean that THC will end up getting absorbed into it (as far as I'm aware anyway). You have a link for the simple syrup process/example?

People can't even seem to get the basic extraction processes down, much less ones not involving fat/alcohol... have you actually tried a simple syrup and noted the potency? Color me skeptical of that one. The only way I think a gastrique-like thing would work is if you used a glycerin tincture in it.

It's pretty easy actually, you just add product in the cooling phase of the SS and pass through a chinois a few hours after cooling. I don't have a link for it, but it's tried and trued.

Chemically though... how does it work? Does not compute.

Just like tea doesn't really compute... yeah it has minor effects, but nothing on a true medicinal level since the vast majority of THC/CBD/CBN compounds aren't water-soluble. Is the syrup the same way? The steep-then-strain seems eerily similar.

I've heard cannabis milk is pretty potent...