Wednesday, July 13, 2016

CANNABIS CUISINE

A RECIPE FOR REMEDY

Temecula, CA – As the people in state government [Sacramento] tent their hands like Monty Burns and say, “Excellent,” to their plans for controlling cannabis [marijuana] come November much like Hillary Clinton's presupposed November victory, the natural all-encompassing usefulness of cannabis continues to expand on a individual remedy basis, especially into the non-combustible arena.

Recently an old friend sometimes mentioned in past music scene stories from Temecula's Golden Age of music contacted me with the news of his brand new medical marijuana recommendation. His full story is found here but suffice to say that Tuesday suffered from all the negatives of smoking cannabis [pot] so smoking the stuff was out of the question. Through readily available peer studies, eyewitness recommendations, and pamphlets, Tuesday came to know that cannabis tincture could help even after his insurance-covered regular doctors/counselors were advising either prescription drugs or the tapering-off approach. MMRSA seeks to close this avenue for the citizen and place recommendations into the hands of insurance-covered, Big Pharma paid, drug-dispensing regular practicing doctors that have no background in herbal medicine. Cannabis is a herb [Gen 1:11, 29-30].


Since the Captain is expanding his repertoire into the non-smoking arena of cannabis, as are a number of readers out there, this report we give you a new way cannabis is can be beneficial and how to make Canna-butter for those who like to cook at home organically. We'll also throw out some websites so you can be smarter than the average politician who looks to practice medical marijuana without any experience, cough, quack.

Speaking of quacks, our source for the EYE$ story reports back that the total $475 was billed to Humana, not the discounted amount listed by EyeMed's explanation of benefits. That's our update for that story.

Edibles for cannabis go back to the Clintons eating 'brownies' [rather than inhaling] and beyond, as cannabis was an active ingredient in various products before 1937 and the invented DEA. While there has been much ado about inhaling marijuana the ingestion of cannabis edibles has been quietly but solidly expanding in edification and variety.

Mary's Quarterly Cannabis Primer [Issue #1, 2015] lists various and sundry information concerning both edible and non-edible, smokeless items like patches, compounds, gel pens, capsules, oil, and tonic, their uses for both human and pet alike, and the science behind the usefulness. 

Besides the usual gums, chocolate bars, and lollipops from companies such as Bhang, Bliss, and Sol Candies providing the expected sweet tooth fare, the protein and other health nutrients are found by using hemp seeds [Patrick Moore, activist] and juicing the off-fall leaf often thrown out from trimming by growers who are friends [John Diaz, activist]. Both of these men, I might add, are very non-GMO and way more food conscious than myself so I have no reason to doubt them, seeing improvement in my own health and body just knowing a part of their food knowledge.

And now, how to make canna-butter, presented by Everything420 editor, Summer Rain.

“Infusing raw cannabis into melted butter creates an infusion known as canna butter. Cannabutter is something that many people would love to know how to make, and its quite simple. While Cannabis-infused butter (cannabutter) is one of the most common ways to make medicated foods, making infused butter properly can get a little bit tricky. In order for THC to properly decarboxylate—change from its acid form to its psychoactive form—the cannabis needs to be heated at low temperatures over long periods of time. If you want to make top quality cannabutter the key is ‘low and slow.'

Ingredients

1 pound unsalted butter
2 cups water
1 ounce decarboxylated, ground cannabis buds, or 2 ounces decarboxylated dried, ground, and trimmed cannabis leaf

Equipment:
Large saucepan/pot
Whisk
Large glass bowl
Strainer or sieve that ts in the glass bowl
Cheesecloth
Spatula
Plastic wrap
Butter knife
Lidded glass jar (to store the finished cannabutter)

Method

  1. In a large saucepan, bring the butter and water to a rapid simmer (just below a boil—the liquid will be active, with small bubbles consistently rising to the surface) over medium heat until the butter melts.

  2. Whisk in the cannabis.

  3. Reduce the heat to low and bring the mixture to a slow simmer (there will be very little movement in the liquid, with small bubbles occasionally rising to the surface). Do not let the mixture boil.

  4. Cook for 5 hours, stirring every 90 minutes or so. Add additional warm water if needed (you don't want all the water to boil out).

  5. While the butter cooks, line a strainer or sieve with cheesecloth and place it over a large glass bowl.

  6. After 5 hours, pour the butter slowly through the cheesecloth into the bowl. Press down on the cannabis with a spatula to extract all the butter.

  7. Fold the cheesecloth, and use the spatula to push any remaining cannabutter into the bowl. Discard the cheesecloth.

  8. Cover the bowl with plastic wrap and refrigerate it for at least 3 hours (overnight is better). The mixture will separate into solid butter and liquid water.

  9. Remove the butter from the fridge, discard the water, and slide a butter knife around the edges to remove the cannabutter from the bowl.

  10. Transfer the butter to a glass jar with a lid and store it in the fridge or freezer.

Good Luck.” - Summer Rain 

(Original butter story with pictures here)

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