I made a few posts in this forum that might be helpful to some people so I put them in here and decided to add it to my RUST grow thread.
Ganja edibles have been a part of the our community for a long time. In fact though people used marijuana for thousands of years in several cultures, there is very little evidence of anyone smoking it prior to the Columbian exchange. In our American toker culture "special brownies" or "scooby snacks" are infamous. Legendary with hippies at music festivals they were often sneaked in and handed out freely. They are a great and inconspicuous way to enjoy a long lasting high in public. For instance movie theaters, or music festivals, or a day out fishing in a public park. Just don't drive! Plan ahead to be safe and responsible.
Eating grass can bring on an intense high that lasts for 4-8 hours. Since you can easily ingest far more grass than you would smoke at a single sitting the effects can be memorable. People often report edibles have a slightly different feeling, and many have their strongest highs ever from edibles. Eating marijuana produces effects that differ from smoking marijuana because eaten marijuana is processed through the liver, where it is metabolized into a form of THC that is more powerful and long-lasting than THC ingested by smoking marijuana. While smoking marijuana feels like an external stimulus your body reacts to, the edible high feels like a high coming from within you and radiating outwards.
Its not uncommon for people to ingest too much and have panic attacks, often thinking they are overdosing and will die. Most infamously is that cop who called 911 after eating brownies made with marijuana he had pocketed off a suspect (check youtube for hilarious 911 phone call). Just remember, NOBODY has ever died from being too high.
Grass can be dissolved with many different methods but one of the easiest and most popular is regular butter.The taste is best with premium grass, but "cannabutter" or "budder" is really a great inexpensive way to transfer trim leaf into a concentrated dose. Trim can be sifted for hashish and then have butter made with the leftover leaf. BHO is great, but very expensive. Budder is very cheap. Sativas and outdoor grows often have lots of trim leaf that is not that resinous, and is a great candidate for budder.
**** THE BUDDER RECIPE ****
I can't believe its pot butter!
There are lots of different methods, and many folks just mix herb into the flour or simmer it in butter and use it. Leaving the herb in is fine, but makes the taste worse, and may be completely impractical if using lots of trim leaf. It is also very hard to get all the little stems out and they get stuck in your teeth. Most strain the herb from the butter to get a cleaner taste and they don't have to clean the bud of stems before cooking. If made correctly, there should be very little thc left on the plant matter because the butter will have absorbed it, so its pointless to keep it.
I use what I was told is the grow guru Ed Rosenthals budder recipe. Ed had been a hero of mine since I was a kid, and his was the first grow book I ever had. I trust Ed because he's one of those people who take things to a tested and scientific level. I'm a big fan of the recipe, and I've had great success with it.
Ed says 1 stick of butter for a 1/4 ounce of high grade bud. So thats what I use to judge it. I know how high 1/4 of a gram of pot gets me. So I pile up a little bit of my culinary herb until I figure it would get me equally as high. For instance if its pretty sugary, and I figure a 1 gram joint of it would get me as high as a 1/4 gram bong hit of bud then that is 4x less potent. So an ounce per stick of butter as opposed to a quarter sack. If its low grade trim and I figure I'd have to smoke 3 grams of it to do the job then I'd use three ounces per stick of butter.
See what I'm saying? This is how I judge the amount I need.
Use a glass casserole dish with a lid, or an all metal cooking pot with a top for larger amounts.
1 -2 cups of water per stick of butter. Or just enough to submerge all of the leaf material in a pot. Check as it cooks to see if you may need to add water. Water is used to prevent the butter from dehydrating, and separating the bud from butter later on.
7 grams of true AAA, or 10 of good bud per stick of butter. Curiously in the old days I was told one ounce of good shwag per stick. A 1/4 of heads, and an ounce of good brick both cost around 100 dollars so that is probably pretty close. Of course the equivalent in shwag or trim will also work but taste worse due to the amount of chlorophyll that makes it in the butter. I've heard you can double this ratio for super potent butter, but I don't know what the maximum saturation rate of butter is. I've always stuck to 7g per stick.
Put in oven at 200-205 degrees Fahrenheit for 12-14 hours. As long as the herb reaches a temperature above boiling (212F) it will be decarbed. It does not need to take place separately from the budder extraction process. Though some people say it is best decarbed at temperatures butter will burn at, so decarb before hand at your own discretion. Stir often if using trim leaf. Many people only cook for an hour or two, which I don't believe is enough. I'm convinced the trick to super potent budder is a long, low heat soak. 8 hours minimum, 14 maximum.
Butter doesn't instantly dissolve resin like rubbing alcohol, and it has a lot of surface area it needs to contact, so it needs a while to dissolve. Its a temperature just below boiling and doesn't degrade the thc or burn the butter. I strain the material out with cheesecloth and make sure to squeeze it good and rinse it out with hot water to get all the butter out.Once its well strained I discard the leaf, and then I put the dish with the butter in the fridge to harden. When it gets cold again the butter will congeal and harden into a thin layer on top of the murky water. Once the butter has hardened and forms a layer on top of the water I break it off, and strain the water away through a fine mesh strainer so I don't lose any budder. I take a spoon and scrape the strainer, and the bowl of any butter left clung to the side and put it all in one container. Then its ready to use. If made properly you should get the same amount of butter back if you strained it effectively. The butter will be an olive to emerald color, and full of thc. Once it softens you drain the last bit of water off of it and then you can freeze it for several months or use it. Its best to keep it frozen than refrigerated.
WARNING
Be careful of where you dispose of your strained leaf. People often don't want to throw it away so they just throw it in their backyard or somewhere. It still smells like butter and animals will eat it up. It's not uncommon for people to have their dog get into it and get sick. So dispose of it responsibly.
**** COTTONMOUTH COOKIES ****
I chose this recipe as my standard because its thick chocolatey taste with a hint of mint helps hide that green butter taste, it has a short cook time and it is below 375 degrees (what thc degrades at), and it has a very high butter content which makes for super potent cookies. I've tried other recipes and many are very nasty, and don't hide the flavor well, and some make it worse. This is the best I've found.
Use HEAPING tablespoons. The amount of chocolate chips will also affect yield.
Ingredients
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 cup softened budder (2 sticks and 14 grams high quality bud)
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
Yields 20 cookies
This recipe calls for up to 2 cups of semisweet chocolate chips, but you can use any kind you want. You can add peanut butter chips, mint chips, etc, as well as add nuts. If you have weak butter its best not to add any, because it will make the cookie much more rich and harder to eat a lot of. I personally only add 1/4-1/2 cup Andes mint chocolate chips to the batter. I don't really like mint much but i find it is one of few things that hides that green taste. I find peanut butter to make the taste worse, but other people like it best. If your butter is very potent, but very nasty (made with lots of trim for instance, or shwag) you can add the full two cups to help hide the flavor, otherwise it is unnecessary. I personally am trying to catch a buzz, not diabetes.
Directions
Preheat oven to 350 degrees F (175 degrees C).
Whisk together the flour, cocoa powder, and baking soda.
Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.
Beat in one egg until completely incorporated.
Beat in the last egg along with the vanilla.
Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.
Drop by heaped tablespoonfuls onto ungreased baking sheets.
Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
It yields 12 BIG cookies or about 20 regular ones. If made propery each cookie will be very potent and you need to be careful on dosing. Divide how much grass used to how many cookies made to figure dosing. For best results and taste use high grade bud. If made properly each cookie should have around a gram in it. Test half a cookie and wait up to two hours to feel effects. You can eat 2-3 and go on the ride of your life, or just eat half of one and use it to lessen what you smoke in a day. Also great for medicinal all day relief. Wash down with a cold glass of milk and you are ready.
Ganja edibles have been a part of the our community for a long time. In fact though people used marijuana for thousands of years in several cultures, there is very little evidence of anyone smoking it prior to the Columbian exchange. In our American toker culture "special brownies" or "scooby snacks" are infamous. Legendary with hippies at music festivals they were often sneaked in and handed out freely. They are a great and inconspicuous way to enjoy a long lasting high in public. For instance movie theaters, or music festivals, or a day out fishing in a public park. Just don't drive! Plan ahead to be safe and responsible.
Eating grass can bring on an intense high that lasts for 4-8 hours. Since you can easily ingest far more grass than you would smoke at a single sitting the effects can be memorable. People often report edibles have a slightly different feeling, and many have their strongest highs ever from edibles. Eating marijuana produces effects that differ from smoking marijuana because eaten marijuana is processed through the liver, where it is metabolized into a form of THC that is more powerful and long-lasting than THC ingested by smoking marijuana. While smoking marijuana feels like an external stimulus your body reacts to, the edible high feels like a high coming from within you and radiating outwards.
Its not uncommon for people to ingest too much and have panic attacks, often thinking they are overdosing and will die. Most infamously is that cop who called 911 after eating brownies made with marijuana he had pocketed off a suspect (check youtube for hilarious 911 phone call). Just remember, NOBODY has ever died from being too high.
Grass can be dissolved with many different methods but one of the easiest and most popular is regular butter.The taste is best with premium grass, but "cannabutter" or "budder" is really a great inexpensive way to transfer trim leaf into a concentrated dose. Trim can be sifted for hashish and then have butter made with the leftover leaf. BHO is great, but very expensive. Budder is very cheap. Sativas and outdoor grows often have lots of trim leaf that is not that resinous, and is a great candidate for budder.
**** THE BUDDER RECIPE ****
I can't believe its pot butter!
There are lots of different methods, and many folks just mix herb into the flour or simmer it in butter and use it. Leaving the herb in is fine, but makes the taste worse, and may be completely impractical if using lots of trim leaf. It is also very hard to get all the little stems out and they get stuck in your teeth. Most strain the herb from the butter to get a cleaner taste and they don't have to clean the bud of stems before cooking. If made correctly, there should be very little thc left on the plant matter because the butter will have absorbed it, so its pointless to keep it.
I use what I was told is the grow guru Ed Rosenthals budder recipe. Ed had been a hero of mine since I was a kid, and his was the first grow book I ever had. I trust Ed because he's one of those people who take things to a tested and scientific level. I'm a big fan of the recipe, and I've had great success with it.
Ed says 1 stick of butter for a 1/4 ounce of high grade bud. So thats what I use to judge it. I know how high 1/4 of a gram of pot gets me. So I pile up a little bit of my culinary herb until I figure it would get me equally as high. For instance if its pretty sugary, and I figure a 1 gram joint of it would get me as high as a 1/4 gram bong hit of bud then that is 4x less potent. So an ounce per stick of butter as opposed to a quarter sack. If its low grade trim and I figure I'd have to smoke 3 grams of it to do the job then I'd use three ounces per stick of butter.
See what I'm saying? This is how I judge the amount I need.
Use a glass casserole dish with a lid, or an all metal cooking pot with a top for larger amounts.
1 -2 cups of water per stick of butter. Or just enough to submerge all of the leaf material in a pot. Check as it cooks to see if you may need to add water. Water is used to prevent the butter from dehydrating, and separating the bud from butter later on.
7 grams of true AAA, or 10 of good bud per stick of butter. Curiously in the old days I was told one ounce of good shwag per stick. A 1/4 of heads, and an ounce of good brick both cost around 100 dollars so that is probably pretty close. Of course the equivalent in shwag or trim will also work but taste worse due to the amount of chlorophyll that makes it in the butter. I've heard you can double this ratio for super potent butter, but I don't know what the maximum saturation rate of butter is. I've always stuck to 7g per stick.
Put in oven at 200-205 degrees Fahrenheit for 12-14 hours. As long as the herb reaches a temperature above boiling (212F) it will be decarbed. It does not need to take place separately from the budder extraction process. Though some people say it is best decarbed at temperatures butter will burn at, so decarb before hand at your own discretion. Stir often if using trim leaf. Many people only cook for an hour or two, which I don't believe is enough. I'm convinced the trick to super potent budder is a long, low heat soak. 8 hours minimum, 14 maximum.
Butter doesn't instantly dissolve resin like rubbing alcohol, and it has a lot of surface area it needs to contact, so it needs a while to dissolve. Its a temperature just below boiling and doesn't degrade the thc or burn the butter. I strain the material out with cheesecloth and make sure to squeeze it good and rinse it out with hot water to get all the butter out.Once its well strained I discard the leaf, and then I put the dish with the butter in the fridge to harden. When it gets cold again the butter will congeal and harden into a thin layer on top of the murky water. Once the butter has hardened and forms a layer on top of the water I break it off, and strain the water away through a fine mesh strainer so I don't lose any budder. I take a spoon and scrape the strainer, and the bowl of any butter left clung to the side and put it all in one container. Then its ready to use. If made properly you should get the same amount of butter back if you strained it effectively. The butter will be an olive to emerald color, and full of thc. Once it softens you drain the last bit of water off of it and then you can freeze it for several months or use it. Its best to keep it frozen than refrigerated.
WARNING
Be careful of where you dispose of your strained leaf. People often don't want to throw it away so they just throw it in their backyard or somewhere. It still smells like butter and animals will eat it up. It's not uncommon for people to have their dog get into it and get sick. So dispose of it responsibly.
**** COTTONMOUTH COOKIES ****
I chose this recipe as my standard because its thick chocolatey taste with a hint of mint helps hide that green butter taste, it has a short cook time and it is below 375 degrees (what thc degrades at), and it has a very high butter content which makes for super potent cookies. I've tried other recipes and many are very nasty, and don't hide the flavor well, and some make it worse. This is the best I've found.
Use HEAPING tablespoons. The amount of chocolate chips will also affect yield.
Ingredients
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 cup softened budder (2 sticks and 14 grams high quality bud)
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
Yields 20 cookies
This recipe calls for up to 2 cups of semisweet chocolate chips, but you can use any kind you want. You can add peanut butter chips, mint chips, etc, as well as add nuts. If you have weak butter its best not to add any, because it will make the cookie much more rich and harder to eat a lot of. I personally only add 1/4-1/2 cup Andes mint chocolate chips to the batter. I don't really like mint much but i find it is one of few things that hides that green taste. I find peanut butter to make the taste worse, but other people like it best. If your butter is very potent, but very nasty (made with lots of trim for instance, or shwag) you can add the full two cups to help hide the flavor, otherwise it is unnecessary. I personally am trying to catch a buzz, not diabetes.
Directions
Preheat oven to 350 degrees F (175 degrees C).
Whisk together the flour, cocoa powder, and baking soda.
Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.
Beat in one egg until completely incorporated.
Beat in the last egg along with the vanilla.
Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.
Drop by heaped tablespoonfuls onto ungreased baking sheets.
Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
It yields 12 BIG cookies or about 20 regular ones. If made propery each cookie will be very potent and you need to be careful on dosing. Divide how much grass used to how many cookies made to figure dosing. For best results and taste use high grade bud. If made properly each cookie should have around a gram in it. Test half a cookie and wait up to two hours to feel effects. You can eat 2-3 and go on the ride of your life, or just eat half of one and use it to lessen what you smoke in a day. Also great for medicinal all day relief. Wash down with a cold glass of milk and you are ready.
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