This text is a summary of the classic book 'The Art and Science of Cooking with Cannabis' by Adam Gottlieb. It features the main points of the book concerning the cooking of cannabis, some funny quotations and almost all the recipes converted to European measurement units. For deeper insight the reader is suggested to read the original book. Some details of minor importance have been omitted.
The Hippie at Helsinki University of Technology 31.8.1995
"The effects here will be less pronounced during the initial stages than those from smoking. But as the minutes progress, the "hash eater's" high may become far more overwhelming than anything that the smoker has ever experienced. This may be furthered by the fact that the eater does not get the same immediate signals which tell the smoker that he has had enough. So when he finally comes on, he may really come on-and still keep coming on."
"For any and all the above reasons, ingested cannabis is often more hallucinogenic than the smoke."
"One may eat ten times too much and still be eating more before the first effects of the high have even arrived. If he does so, he may eventually lose consciousness for anywhere from 12 to 48 hours, depending upon how much was taken."
Temperature- Degrees C 65 93 120 150 M ---------------- i 30 |20 22 24 26 n | u 60 |22 24 26 28 t | e 90 |24 26 28 31 s | 120 |26 28 31 34
Ghee is clarified butter often used in Indian recipes. Properly prepared ghee can be kept in room temperature or in a moderately cool place for many months without spoiling.
Method II: Use of a wok is recommended, but any pot will do. Be sure the vessel you're using is absolutely clean.
Cleaning of the wok: place a handful of salt and a little salad oil and scour with the aid of a cloth or paper towels. Repeat with fresh salt and oil until no more oxides appear on the towel. Wipe away the remaining salt. Never use water to clean a wok or cast iron pan!
Melt 0.5-1 kg of butter in a wok at medium-low temperature. Allow the molten butter to simmer for a while. White particles will float to the top. Stir frequently to insure that nothing sticks to the bottom.
Eventually the butter will start to bubble over. Remove the wok from the stove and let it stand for about five minutes during which the white particles will sink to the bottom. When they have settled pour the ghee into a jar.
For purer ghee it may be filtered through several layers of cheesecloth while hot. This will lessen the butterscotch flavor. The color of the ghee should be slightly darker than gold. If it gets any darker than this your wok is too hot.
If unsalted butter is used the residue can be eaten for example with honey. If salted butter is used the residue is worthless.
Melt 0.5 kg of butter or ghee in a saucepan. Add several ounces (1 oz = 28.35 g) of finely sifted marijuana. Simmer and stir for a few minutes until the butter takes on the greenish color of the grass.
Pour the butter through a fine stainer. Press the mash firmly to squeeze out as much butter as possible. A little heat may be applied beneath the mash to help the butter flow better.
Do not discard the leafy material. Simmer it in (hot) milk or vodka and sweeten with honey to make a tasty and effective beverage.
For extra potency the process may be repeated by heating more marijuana in the same butter. Otherwise do as above.
To store cannabutter may be frozen or kept for a long time in the refrigerator by pouring water over it to act as an oxygen shield. Use chilled water and cannabutter to prevent any butter from floating to the top.
A simpler and more potent cannabutter can be done by using hashish or hash oil instead of marijuana. Heat and stir until all the hash or oil dissolves in the butter. As much of hash or oil may be used as desired as it will dissolve very easily.
Fill the boiling pot 1/3 the way with crushed and crumbled marijuana tops. Fill the pot 3/4 the way with a mixture of 1 part butter and 4 or more parts of water. Boil for 30 minutes stirring frequently.
Remove as much debris from the bottom as possible. Allow the liquids to cool to room temperature, then refrigerate. The butter will harden on the top and can be removed. Discard the water.
If a stronger product is desired the process can be repeated with fresh water and grass.
Place 1/2 pound (about 230g) of marijuana (seeds and stems may be included) in a large double boiler or heat bath, cover with alcohol (about 1.9 l) and boil for 45 minutes. If available, pure grain ethyl alcohol may be used. Otherwise vodka may be used.
Because all the alcohol will be removed by evaporation before the tar is used, one may use isopropyl rubbing alcohol instead. Be sure not to use any denaturated alcohol as this will leave a horrid tasting residue.
Pay caution not to let the alcohol boil over. Remember that the boiling point is lower than that of water and that alcohol is combustible. The use of a gas burner is discouraged.
After the boiling strain the boiled materials and save the green solution. Add more alcohol to the mash while it is still damp and repeat the boiling (45 mins). Strain and combine the extraction with the first one.
Fill a cleaned double boiler half the way with the extractions. Heat without a lid in well ventilated conditions until the liquids have boiled down to half the original. Add more solvent to bring the liquids back to the halfway mark. After all the extractions are added this way continue boiling until the scent of alcohol is no longer detectable.
If 100% alcohol wasn't used there will be a considerable water content to be removed. To remove it place the extracts into a Pyrex baking dish and leave in the oven with the heat set to the lowest possible setting. After all the moisture is gone the tar can be scaped up while still warm and stored.
To remove any harsh tasting substances from cannabis tar boil in 5 volumes of water for 10 minutes, cool down to room temperature and refrigerate. Recover the tar and discard the water.
Cannabis cooking brandy is not meant for pleasurable drinking. It may be used in any recipe that calls for rum or brandy, such as mince pie, rum babas, rum- or brandy-soaked pound cakes and egg nogs.
Place whatever cannabis materials you have in a mason jar. Cover with rum, brandy or vodka. Allow to soak for a week. After soaking place the jar in a hot bath. Loosen the top to allow the escape of expanding fumes. Heat for 30 to 45 minutes. Strain while hot and pour over new materials. Repeat the soaking and heating as above up to four times. Store in a bottle.
If you have scraps of hashish, pulverize and add them after the final straining while the liquid is still hot. Shake before use.
Melt the butter in a saucepan. Crumble in the grass and stir it in. Continue stirring over medium heat for one minute. While it is hot and sizzling, add the vodka. Be cautious that the hot butter does not make the mixture spatter. It is best to pour in the vodka swiftly.
Continue to boil for 30 seconds or more stirring all the while. The cardamom may be added during the boiling.
The longer you boil the less alcohol the drink will have. After boiling for desired time strain the liquids. Press the mash with a spoon to remove all the liquids.
The effects may be felt in less than 15 minutes.
Toast the marijuana on a dry skillet over low heat until golden brown. Mix all the ingredients except the butter and cook until the ingredients have softened enough to be blended together.
While hot add the butter and stir for 5 minutes. Seal in a jar and store refrigerated. Majoon may be spread on crackers, used as a pastry filling or eaten by the fingerful.
Thoroughly blend the ingredients. Seal in a jar and refrigerate. Usage: the same way as majoon.
Mix the oil and the grass and heat for several minutes. Mix all ingredients until avocados are mashed and all the materials evenly blended.
Serve as a dip with corn chips.
3 tablespoons of wine vinegar may be used in place of the oil. Do not heat, but let the grass and chili soak in the vinegar for one hour.
Heat the ghee at a low temperature and mix in the hash oil. Stir in the honey over heat until thoroughly blended. Pour into a jar while still hot. Allow to cool and cap.
One teaspoon of this honey is usually sufficient for a high.
Optional way of preparation:
Combine all the ingredients except the butter with 2.5 dl water, heat and mix in the butter.
Heat at a low temperature stirring constantly to prevent scorching. When this mixture has thickened to workable consistency, it is spread on a well-greased baking tin and placed in an oven at 107 C for 30 minutes or until hard enough to cut into individual squares. You may optionally add 1 gram of ginseng to each bar.
One or two candy balls should be a ball.
Combine the marijuana, milk and cream. Add the lecithin granules and mix in a blender for 1 to 2 minutes. Pour into a saucepan and heat gently for 10 minutes in a double boiler.
Be careful not to overcook as this will make curds separate from the milk.
Stir in the honey. Pour back to the blender jar, add the vanilla extract, cover the top and refrigerate for several hours until chilled.
When you wish to drink it, put it on the electric blender for 30 seconds and serve in a glass with a straw.
Do as above. Blend in a raw egg and whip thoroughly in a blender until frothy. Pour into any suitable vessel with a lid. Close the lid (waxed paper or plastic wrap will do). Freeze immediately.
For a psychedelic sundae cover with cannabis chocolate icing (below).
Using hash or hash oil in place of marijuana in this recipe:
Dissolve hash or hash oil in a small amount of butter or ghee. Otherwise as above.
Melt the tar in a double boiler. Add honey stirring all the while. Thoroughly blend all the ingredients.
Heat milk in a double boiler. When hot, stir in the tar, honey and vanilla. If milk has been used 1 to 2 teaspoons of butter may be added to aid the assimilation.
Half fill a jar with the ingredients and shake vigorously to blend them homogeneously.
A teaspoon of the mixture may be sprinkled upon any suitable small dish. Hot buttered rice and vegetables are ideal because of the fat content. Do not use with heavy meals as this will produce a very poor effect.
Thinly slice the onions and saute in a generous portion of oil or butter. When the onions are partially cooked, but have not yet begun to brown stir in the marijuana. Saute until the onions are brown. Remove pan from heat. Stir in the flour. Cover the pan and let it sit on low heat for five minutes or so. Stir every few minutes. Add the onions to the heated water. Thoroughly rinse the pan with this water in order not to lose any of the precious fats. Add any seasoning.
Simmer for thirty minutes. Add a little wine, brandy or cannabis cooking brandy. Serve with garnish of sour cream, Parmesan cheese, paprika and dill weed.
Stir well before serving. See to it that each guest receives similar portions of top and bottom fluids. The oil containing the THC tends to rise to the surface.
Strain and save the liquids in a bottle. Resoak the mash in fresh vodka for another five days or so. Strain the liquids and combine them with the first strainings.
Cover the mash with distilled or spring water and let soak for another five days but no longer than that.
Heat the jar in boiling water for 45 minutes. Remember to loosen the cap first.
Strain the liquids while hot and add them to the other liquids. Filter the combined liquids through a conical paper coffee filter. Because of the large amount of fine debris suspended in these liquids, it will be necessary several times to replace clogged filter papers with fresh ones.
If any murkiness remains in the filtered liquors, bottle them and let them stand undisturbed for about a week while the sediment settles and the liquid above it becomes clear. Siphon the clear liquids off the sediment.
Put the liquors in a clean mason jar with a slightly loosened cap and heat in a pan of boiling water for about 15 minutes or until the liquors warm to about 80 Celsius.
Stir in honey until the desired sweetness is attained. Pour the liquids through a funnel into a clean bottle; the taller and more slender the bottle, the better. More sediment will precipitate.
Carefully, so as not to disturb the sediment, siphon the clear liquids into a clean bottle. One or two cordial glasses will get you high in about 15 minutes.
Use two or more grams of hash oil in 30 g alcohol. Add immediately, while still hot, to 0.8 l bottle of white wine at room temperature. Shake well to spread the resin evenly through the wine.
Hashish may be used if hash oil is not available. Break up four or more grams of hashish and dissolve in 110 g or more of hot alcohol. Hashish does not dissolve as easily as hash oil, so some extra stirring and repeated heating may be required.
One or two glasses of retsina sativa should do the trick.
Do a concentrated extraction of the cannabinated hops fruits into hot vodka or ethanol. This can be added to the beer after it is brewed (or purchased). If cannabinated hops are not available, a marijuana/alcohol extraction can be combined directly with a bottle of commercial beer. Experiment with different amounts.
Place the mocha, cardamom and hashish in a Turkish coffee pot. Pour on the coffee. Heat the Turkish pot over a low flame until it threatens to bubble over. Remove it from the heat immediately.
Serve in demitasse or espresso cups with a small spoon. Dissolve in the honey. The coffee is sipped from the top and the powdered mocha, honey and whatever is eaten like a candy from the bottom with a spoon.
To a cup of coffee add one shot of Creme de Gras and top with whipped cream. If you feel up to it, cannabis cooking brandy may be used instead of Creme de Gras.
Dissolve the cannabis tar in a cup of very hot coffee. It won't really dissolve unless you add some alcohol, but it will be sort of suspended in the coffee.
Add some heavy cream right away. Don't add too much honey, as too much sugar will slow down the digestion of the fat (containing the good stuff).
Stir into a cup of coffee one or more teaspoons of strongly concentrated cannabutter.
Several drops of hash oil can be dissolved in a hot cup of coffee with cream added.
The mint has a cooling and soothing effect upon the throat. The black tea and hibiscus together act as a mild and pleasant astringent. The black tea also contains 2% caffeine, which helps to counter the effects of overindulgence.
This tea should be steeped, but not boiled. Let steep for 2 to 3 minutes before serving. Sweeten with honey, not white sugar.
If you use rose hips, they should be crumbled and added to the boiling water. This is afterwards poured over the black tea and mint leaf mixture.
The ideal hash-smoker's tea consists of a soothing aromatic, a demulcent, a healing agent, and a mild astringent. A mild expectorant may also be included, as well as any palatable herb which serves as an antispasmodic.
Among the demulcent herbs are: peppermint, spearmint, thyme, sage, wintergreen, cardamom seeds, cloves, cinnamon, allspice, eucalyptus leaves, angelica seed, hyssop, ginger root, coriander seeds and catnip.
Among the mild astringent herbs are: thyme, sage, rosemary, comfrey root and leaves, ginseng and elecampane.
Among the expectorant herbs are: horehound, mullein flowers, goldenrod leaves, lungworth and forget-me-not leaves.
Omitted recipes: Bhang, Majoon candy.