now you know that not only am i on the forefront of indoor organic cultivation, but also a local/organic chef. i teach/taught cooking classes at two dope universities, as well as indoor, outdoor, and hash class... I <3 great Cannabis, great food, and learning.
That's a direct quote from this so-called labratory? Seriously?From Steep Hill Lab:
"Your results say alot. Bbkush does not ever test over 16 far as i know. So ur at the top of the pile as far samples we have seen. And ur melt tested super high too. 52 is f'ing strong hash. Thats stronger than some oil. "[/B]
Grabbing a term off of a label is proving to be your downfall.Let's talk about isomers...
From Steep Hill Lab:
"blackberry kush flower %15.44 THC %0.23CBD %0.05CBN
blackberry kush full melt%52.64THC %01.27CBD %0.33CBN"
"Your results say alot. Bbkush does not ever test over 16 far as i know. So ur at the top of the pile as far samples we have seen. And ur melt tested super high too. 52 is f'ing strong hash. Thats stronger than some oil. "
SO... who is "special" is decided by scientific analysis, not some shit talking child.
The system I use to grow is complex and you don't even know what I do... Indoor Vegan Organics Rules Supreme! AND I USE CITRIC ACID! see... related to the OP
The way that Chef Bayless used this cheese was as follows:
Take 3 or 4 large garlic cloves (leave the skin on for the first part) and 2 or 3 chili (he used serrano (sp?) chilis) and put them into a heavy skillet - like a cast-iron version.
Roast the garlic and chilies until they turn dark and release their perfume. Let them cool and remove the skins from the garlic and the stems from the chilies and dice and dice and dice - you don't want a puree but you want everything pretty small.
Add this to the cheese and mix well.
Then he took some banana squash blossoms (big deal in real Mexican cuisine) and he removed the pistal (sp?) because it has a bitter taste and he removed the stem. Then he chopped the blossoms - a rough chop is what you want, i.e. not diced.
Add that to the cheese & garlic/chili mix. Then put some into a soft tortilla and fold over like a taco, brush with some butter or oil and grill it until you get a nice color on both sides.
Pretty healthy vegetarian dish and it's really tasty!
CC