I make high THC green ghee. You can put that shit in anything you want.
My bf prefers savoury stuff too and figured that, as the important part was having fat to dissolve THC, a cheese-based sauce could work. He tried blue cheese and cream sauce…it worked (almost too) well: he had a lovely dinner and got high AF
THC ham will fill him. THC ham will thrill him! Why dont you feed him THC ham!
Funny enough, pasta, potatoes, while cooling down, loses 10% of calories and builds a kind of carbohydrates that’s good for digestion. Eat more reheated carbohydrates.
https://www.healthyfood.com/advice/how-reheating-pasta-and-other-carbs-can-make-them-healthier
THC butter exists, but you won’t escape the weed taste.
Chocolate and gelatin with a bunch of sugar is the only real way to cut that taste.
I made hot wings and the flavor was totally complimentary. Highly recommend!
heehee ‘highly’
Weed is delicious if you know how to use it in cooking.
I think a weed honey ham would be delicious.
A friend used to be known for his extra potent canna-olive oil which made excellent pesto.
What’s he known for now? Bigamy?
Unfortunately, as we know only too well, pot pesto was just a gateway straight to fentanyl pesto.
I made weed olive oil and you can pretty much use it anywhere you’d want olive oil flavor. I usually just drizzle some on an Italian sub or some pasta.
You can cook with concentrates and the most you’ll get out of it as far as flavor goes is knowing you put it in there.
If you aren’t cooking it, you wouldn’t know.
You can also accomplish this with flower, but it’s much more difficult.
Because THC is soluable in fat, you usually just make budder with it and then make something that uses lots of butter. Like baked goods.
You might be able to infuse ham with weed; but I’m not sure how you might accomplish that.
Hear me out: grass-fed pork.
You can buy THCA in syringe form for filling carts and stuff. Just use the ham like a pin cushion and inject a small amount in each spot.
Hams fatty and you won’t have an issue converting to 9.
Butter weed ham is some it’s always sunny shit
I’M SORRY WEED HAM
Steak. With garlic butter and thyme.
Idk if the high temp during cooking will ruin the THC tho.
Maybe only added after the steak is cooked?
You can bind it to oils too. It’s very common to be able to find infused olive oil as well. And then, as you say, you just cook with it and now the final product is infused. I’ve seen all manner of infused foods in California.
Also, for all the people complaining about taste, you make it from distillate/wax. All the high with almost none of the taste.
Oh yeah, and mix with ethanol and you have infused liquor.
They sell THC spices, no idea how you cook with those without stinking up 1/2 the block.
Because rum ham already exists.
Por qué no los dos?
Wait, for real?
Yes
…mmmm, rummy…
You make the butter and put that on your potato
The fry bites back, my man.
Dayum, dayum, daayum!
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Because weed has an incredibly persistent flavor that’s easiest to mask with sweets.
You could make a THC laced ham, but you’ll have a hard time making it taste good. Not impossible, just difficult.
Are y’all just throwing weed in oil and hoping for the best?
You can absolutely make a tasteless cannabutter. Follow a guide.
This is the best use for THC butter. Grilled Cheese sandwiches are wild with it.
Cook some ribeyes in kerrygold special butter. Dude.
How much do you need to use for it to be effective?
A grilled cheese doesn’t feel like it holds a lot of butter, so is the butter very strong?
I don’t know shit about weed or THC but I do know enough about butter to tell you that you can easily get a grilled cheese sandwich to soak up an entire stick of butter in its two bread slices.
I will revise my technique.
I suppose if I wanted to optimize butter absorption my strategy would be:
- buy loaf of white bread, pack of sliced cheese
- grill as normal
- after each flip add a new slice of cheese and buttered bread, so you make a multi decker grilled cheese
You don’t need a ton. The butter cooks into it pretty well. For best results put it on the inside of the bread or do both, depends on how intense you’re looking for.
…have you tasted weed?..it ain’t like dill…
Funny you say that because I make peanut butter ABV sandwiches and it tastes very dilly in that capacity
I feel the same way about protein bars. Why is it always double chocolate caramel swirl rainbow birthday cake? Is it really impossible to make a protein bar savory?
Is it really impossible to make a protein bar savory?
In order to make something that is shelf stable without refrigeration, it needs to be either hostile to harmful microbes or sealed in a way with no harmful microbes inside (and will have to be refrigerated after opening).
There are a few ways to do it without sealing, including reducing water activity low enough that microbes can’t grow. Flour, rice, oats, nuts, and other bulk dry goods generally follow a dehydration process. Oil doesn’t have water in it, so sometimes there are high oil substances (peanut butter) that don’t have enough water to support microbial activity.
Another way to reduce water activity is to bind the water molecules with other molecules. Sugar is by far the most common substance useful for reducing water activity, because it’s possible to mix water with a lot of sugar. Honey is shelf stable because it’s something like 15% water and 85% sugar. Maple syrup is about 33% water and 67% sugar. At those sugar levels, microbes struggle to actually resist the osmotic pressure and use the water present in the substance.
Note that salt can’t really do the same thing. A brine that is 95% water and 5% salt is basically inedibly salty. But 95% water is still top high to really inhibit microbial growth. At most, you hope that good microbes outcompete bad microbes (this is the basis for pickling sauerkraut, Kim chi, certain types of pickled cucumbers, where lactobacillus strains will outcompete harmful bacteria and mold). But even these foods may keep much longer when refrigerated. Even soy sauce, at 16-20% salt, is recommended to be kept in the refrigerator (for quality, not necessary for food safety).
There are other ways to inhibit microbial growth, or just the harmful microbes: acid or alcohol can do a lot.
But as a result, the easiest way to make a shelf stable bar is to dehydrate it, maybe add a bunch of sugar, and use ingredients that still have good taste/texture when dehydrated. So they use a lot of things like nuts, chocolate (high enough sugar to have low water activity), trapped air bubbles (good crunch when totally dried out). And the sugar allows it all to bind together.
And there are other ways to bake savory goods. They just have to be crispy all throughout, and usually thin enough to bake/fry dry without making it too hard to be pleasant. Think chips, pretzels, even savory mixes like Gardetto’s or Chex mix. Even the bread stick components have to be dehydrated to the point of being brittle and crispy, like a crouton. Turning that into a shelf stable bar form that actually tastes good, without adding sugar, would be difficult.
Thank you for the well thought out response! I feel like acids are a potential solution. You could use tomato or pepper acids for flavor and microbial resistance.
Roman soldiers used to keep their lupini beans in red wine vinegar for longevity. They’re very high in protein, and the acid in the vinegar would create lactic acid, which helps break down muscle during exercise.
I just feel like there’s potential there.
savory protein bar is just jerky
If you eat meat, sure.
It would help with issue of children thinking they are candy and eating them.
“Billy, stay away from my whole grain muffin. It has pot in it.”
“Triple bran pot muffin” it’ll clean your hole and your head
Pemmican
I was running through the ways to mix grains and meat, and then I realized we already have sandwiches.
There are also things like meatballs baked into subs, but none of this really seems healthy.
You could try taking whole cereal grains, frying them up and using an egg to bind it. Could add bits of meat. From there, bake or dehydrate it.
Might need some fine tuning. The first few batches might come out a bit over-crunchy.
You’re overthinking this. They’re talking about flavorings for a whey protein bar.
They’re high
Edit: He’s -> They’re
Sadly, I was totally sober. I’m not much of a protein bar person.
I feel like part of this is because of temperature issues. Searing meat or baking ham is probably done at temperatures that will destroy the chemicals you want. As an alternative, if you make cannabutter with properly water cured avb, you can spread it on freshly baked garlic bread which is maybe my favorite homemade edible
How do you make cookies and brownies my good man?
The temperature necessary to cook brownies aren’t close to the temperatures necessary to safely cook meat.
Mac & Chill
