Quote Originally Posted by stinkyattic
which I'd suspect would be less likely to give you a gurglygut reaction.
I knew there was a term for that. :rasta:

Thanks for the great info! It's funny, after all these years, the extent of my "Cooking with Cannabis" experience was smoking a joint while I seared some Rib-eyes. :jointsmile:

After re-researching CVS (thanks Storm) and seeing that Marinol was suggested for treatment, it sparked new thinking for me. I always kind of passed over the idea of cooking with it, because it was much more involved than just packing a bowl, and I always risked it not being effective enough. It wasn't broke so I didn't want to fix it. The brownies may not come out well, but that bong hit just worked in a flash. You know? After re-evaluating the overall benefit of the longer lasting and higher dose cooking preparations, I think I'm going to give it a go. Luckily, I have been saving stems and unsmoked leaves for about 3-4 months, so I'm off to the Recipe forums. Seriously, thanks to everyone who ventures onto this thread. Hearing about some dude throwing up everyday isn't the most riveting topic of conversation... I know.

Stay and Keep :jointsmile:

P.S. Any advice on prolonging the potency of stems and leaves when saving for cooking with? Sorry if there is a previous thread about this. I have class in an hour and I need to take a shower. :thumbsup: