bubblebag and ice water
then I use a food dehydrator
it changes the longer you heat it
seems to take out impurities
burns extremely clean
enjoy!
Pakistani Black hash
- Thread starter azad
- Start date
bubblebag and ice water
then I use a food dehydrator
it changes the longer you heat it
seems to take out impurities
burns extremely clean
enjoy!
last time i saw black hash was around 1970/71... great shit... really great shit
now we make hash using bubble bags, and no way is it even close to the black hash of 1970.
i know good shit going in the bags equal good shit coming out, and the popcorn we use is good...real good, but the product coming out leaves a lot tobe desired... so much so that i'd rather smoke the weed instead of the hash..
never tried dry ice, but will shortly, and the kief we get from the buds does not measure up either... where are we going wrong??
now we make hash using bubble bags, and no way is it even close to the black hash of 1970.
i know good shit going in the bags equal good shit coming out, and the popcorn we use is good...real good, but the product coming out leaves a lot tobe desired... so much so that i'd rather smoke the weed instead of the hash..
never tried dry ice, but will shortly, and the kief we get from the buds does not measure up either... where are we going wrong??
SunshineDreams
Member
So they're still pumping this stuff out?
A friends dad and I were talking about his days in Europe, specifically Germany, when he was in the military. He described splitting a large amount of "Pakistani Gold Seal hash" once a month with his army buddies (back in the day) and would pay from 50-75 cents a gram in bulk. I didn't ask him for a description of the seal but I saved the picture and I plan on showing it to him next time I see him.
I've smoked high grade with him before but he said before he had tried my stuff, the best he got was the hash though he did mention a tolerance increase compared to the mids he has smoked for the last 40 years.
A friends dad and I were talking about his days in Europe, specifically Germany, when he was in the military. He described splitting a large amount of "Pakistani Gold Seal hash" once a month with his army buddies (back in the day) and would pay from 50-75 cents a gram in bulk. I didn't ask him for a description of the seal but I saved the picture and I plan on showing it to him next time I see him.
I've smoked high grade with him before but he said before he had tried my stuff, the best he got was the hash though he did mention a tolerance increase compared to the mids he has smoked for the last 40 years.
one of the secrets of the really special tast is the storage. specially dry sift should be stored a half a year at least before being used. the real taste only comes out to the full with time. after the storage of 3 to 6 months you can work it to get a kind of afghani or leave it unworked and just press as is for a type of maroc style. the difference is like night and day between properly cured drysift and freshly made drysift.
Stone Locust
Member
gaius this technique works, when people see it they are usually surprised. gone in medical shops with nuff variety and mine blows everything away.
funny thing is I only use one bag plus the work bag.
clean clean clean on the throat
so soft and sticky no need to knead
, dry frozen old new, will all produce grade a with this tech.
Ill make some pretty soon and throw up some pics
funny thing is I only use one bag plus the work bag.
clean clean clean on the throat
so soft and sticky no need to knead
, dry frozen old new, will all produce grade a with this tech.Ill make some pretty soon and throw up some pics
That is some beautiful hash and the Pakistani was always my preferred "goto" hash. I had good access to it while overseas but not so much now that I'm stateside. The gold seal is usually a dealer mark, hell you could buy your own stamp and gold ink at the local markets and make whatever you wanted.
That's not just Paki Black there but a trade bar (fits inside your shoe) of hash from high up in the mountains, that's primo Afghani hash ..... I spent years in the area and Paki Black is pressed up in masses .... green tinge to the inside
Only hand pressed Afghan or possibly southern Iran (unlikely) look like that
Someone brought you back a present from Uncle Sam ..... which may explain the price .... if the seller had never done it before and used Afghan prices with a hefty profit for him
Good old Military minds
Only hand pressed Afghan or possibly southern Iran (unlikely) look like that
Someone brought you back a present from Uncle Sam ..... which may explain the price .... if the seller had never done it before and used Afghan prices with a hefty profit for him
Good old Military minds
That is actually charas hashish in those pictures correct?
When I hand rub lower parts of my plants sometimes at harvest time and collect the hand rubbed resins off my fingers the hash looks something like that. Some fine delicious looking stuff there in those pics for sure man! Enjoy
Awesome to see this stuff again
When I hand rub lower parts of my plants sometimes at harvest time and collect the hand rubbed resins off my fingers the hash looks something like that. Some fine delicious looking stuff there in those pics for sure man! Enjoy
Awesome to see this stuff again
there are different ways to work dry sift powder, kneading it with your fingers is one way, or as was said putting flat package of the drysift in your shoe so it gets worked as you walk around.
to me there are 2 basic ways to work the dry sift, straight pressing, with or without heat and the kneading way, which involves more work, but changes the character of the hash. have also seen people using a meet mincer to work a bunch of bubble and turn it into nice shiny looking hash spaghetti.
gaius this technique works, when people see it they are usually surprised. gone in medical shops with nuff variety and mine blows everything away.
funny thing is I only use one bag plus the work bag.
clean clean clean on the throat
so soft and sticky no need to knead
Ill make some pretty soon and throw up some pics
yes the tickle throat you get from smoking fresh pollinator dry sift goes away with storage and the actual real character of the hash starts to emerge.
we would only do the kneading when we felt like that typical afghani black taste.
A
ammp
wow, how pretty ...Your welcome my friend! Every smoker should have the oppertunity to enjoy Quality Hash,its where it all started lol...If mexican cartels had this stuff they'd be mellow fellows..cheers
Nice one, enjoy.
Here in the UK that’s what we were bought up on > Hash. When i started smoking in 1968 that was it, then after a couple of years we got some Gold Leb and i said to the guy thats not dope its not BLACK!? Then it was Red LEB, Afghani, Nepalese, Kashmir Twist, Persian and Moroccan, interspersed with Thai sticks and Durban Poison, makes my eyelids droop thinking about it.
Was it me or did hash close your eyes and weed make them red....mmmmm
We went to Morocco in 1975. We were sitting in a cafe and our 14 year old friend that was looking after us said i have got some zero zero from my Uncle who is a farmer. Yeah right? Well 2 hours later we are still off our rockers, frightened to move, yeah right! Now this cafe is 3 rooms deep, front room TV/buzzing, second room smoking room and furthest room dark/smoking/dealing room. We are in the second room, half way through our 2 hour experience, these business men take a load of Japanese tourists (All camera'd up of course) in to the back dealing room. One hour later they come out and their eyes were completely closed, my mate and i couldn't stop laughing.
5 of us went back in 1978, we were taught how to press the pollen in to slabs whilst there.
We travelled from top to bottom even got turned back in the desert by the army as there was fighting going on in the Spanish Sahara. What a beautiful country. If you are in Agadir go up in to the mountains to Paradise Valley, absolutely stunning!
.
Store that hash well, its degrading as soon as it’s been pressed.
Here in the UK that’s what we were bought up on > Hash. When i started smoking in 1968 that was it, then after a couple of years we got some Gold Leb and i said to the guy thats not dope its not BLACK!? Then it was Red LEB, Afghani, Nepalese, Kashmir Twist, Persian and Moroccan, interspersed with Thai sticks and Durban Poison, makes my eyelids droop thinking about it.
Was it me or did hash close your eyes and weed make them red....mmmmm
We went to Morocco in 1975. We were sitting in a cafe and our 14 year old friend that was looking after us said i have got some zero zero from my Uncle who is a farmer. Yeah right? Well 2 hours later we are still off our rockers, frightened to move, yeah right! Now this cafe is 3 rooms deep, front room TV/buzzing, second room smoking room and furthest room dark/smoking/dealing room. We are in the second room, half way through our 2 hour experience, these business men take a load of Japanese tourists (All camera'd up of course) in to the back dealing room. One hour later they come out and their eyes were completely closed, my mate and i couldn't stop laughing.
5 of us went back in 1978, we were taught how to press the pollen in to slabs whilst there.
We travelled from top to bottom even got turned back in the desert by the army as there was fighting going on in the Spanish Sahara. What a beautiful country. If you are in Agadir go up in to the mountains to Paradise Valley, absolutely stunning!
.
Store that hash well, its degrading as soon as it’s been pressed.
My words won´t do justice to this stuff so i better shut up
Black Pakistani Adder (deadly) standing by her cheese
Two different slabs with minor nuances on taste/high
No heat needed but when heated the taste changes and no quality is lost
Thank you brother
Black Pakistani Adder (deadly) standing by her cheese
Two different slabs with minor nuances on taste/high
No heat needed but when heated the taste changes and no quality is lost
Thank you brother
