TychoMonolyth
Boreal Curing
Fisherman's Roids!I see an Ecuadorian Fisherman's Arse x blueberry cross in the future. Any bets on strain names for it?
![Tiphat :tiphat: :tiphat:](/data/assets/smilies/tiphat.gif)
Fisherman's Roids!I see an Ecuadorian Fisherman's Arse x blueberry cross in the future. Any bets on strain names for it?
Aw man, that's the best thing I've seen in a long time. You should make a thread about it. Thanks for posting that SO MUCH!
The reason Colombian Gold was gold is because they used to ring the stalk and let the weed plant dry standing in the sun. Now I'm wondering if that would have been good smoke.
Has anyone ever tried weed bleached by nature like that? At worst it would have tasted like an old cigarette butt. But at best??
I thought "there's no way in hell Colombian Gold could be that gold."
In William Burrough's book Junk he talks about growing in Brownsville, Texas when he was on the lam in the late 40s, early 50s. His family owned property there. No DEA or helicopters in those days you could grow an entire field.
He talks about trying to get his crop dried and cured to take back to New York. He bakes it in the oven to turn it yellow! No one would buy it if it wasn't brown bud. You can talk about the wonders of fermenting and golden buds but I'll bet 90% of the stuff back then was schwaggy shit.
This is also referenced in this wonderful Gene Marshall song from the 1970s.
https://www.youtube.com/watch?v=RCEUaKcjP9Y
Cracks me up. He's talking about curing it in a pan to turn it into schwag. We've come a long way.
I wonder if it seemed stronger due to some decarbing taking place with heat, or even with some of the sun dried methods.
Burroughs made it clear that the only reason he was baking it was for bag appeal. If it was green the consumers wouldn't accept it.It had nothing to do with strength or chemistry. It was the dark ages, Animal House has a good portrayal of cannabis use is the early 1960s.
I've also thought about decarboxylation and the idea of heating ganja, both to eat and for vaporizing. I know it's a part of making Simpson Oil, a buddy of mine has been playing around with it a bit. When we used to get bad import hashish we'd eat it straight because it had been decarboxylated in the pressing process.
I can only think you're losing terpenes and THC. From my experience quick drying in ovens, dehydrators and microwaves Burroughs method was making it weaker. It didn't matter back then you could sell lids of shake all day. People would smoke anything. Everyone smoked tobacco and they thought ganja had to go through a similar curing process.
You bring up strains that turn yellow, golden, after a longer cure. I've seen it come close in indoor strains but outdoor strains will give you golden colors. Reds, violets, pinks, purples. Depending on how you nitrogen starve them at the end and then how you cure. I used to get beautiful golden and red ganja in Mendocino. Very different then the 'fools gold' that aging and sundrying gives you.
This stuff had wonderful terpenes, very aromatic beautiful desert herb and fruit flavors. The grower was so good and he was old school. Always felt he had some Mexican in his lines because of the colors. He had wonderful purple stuff and he'd mix it all together. You'd have a pound of purple, gold, green, and red with fruity, skunky, and aromatic smells. I miss those days and it was only 15 years ago.