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My Fun With Butter.

Discussion in 'Concentrates & Processing' started by GT21, Jan 3, 2016.

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  1. GT21

    GT21 I like soup Supporter

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    This is my new thing for sure... since many are against smoke/vape

    Scampi and an apple crisp... i have done pastas, beef, chicken, pork, fish, .tacos are fun.. kinda getting away from sweets lately. I also did a wonderful chicken ceasar salad and artichoke too. Next plan is infused jalapeƱo poppers and maybe a quiche
     
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  2. GT21

    GT21 I like soup Supporter

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    Patients like and find many effective for them in the pain/sleep department
     
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  3. Chef over here cooking shit up. I can see you have culinary skills.
    Looks great!
    How are you making your budder?
     
  4. Right on..mad skills..I love cooking. ..not the greatest...lol..
     
  5. Have you ever seen one of these?
    https://magicalbutter.com/
    Easiest way to make butter and everything else.Im a lightweight on edibles for some reason so i dont trust anyone but myself to make them,lol.
    Everything you made looks great.
     
  6. GT21

    GT21 I like soup Supporter

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    Thanks much!!! I dont use nugs... just trim... its 1/2lb of trim... 1lb butter.. 2cups water... in a crockpot for 12 hours on low/warm.. when i wake up in the morning its usually bubbling a bit... i also do NOT decarb... my patients are not trying to get high as hell... just calming pain management.
     
  7. Og Gong

    Og Gong Rip Geologic Staff Member

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    Looking good buddy. I been high on edibles for a week lol. I only made cookies and cocoa krisp though. I did the stove top method to make the budder in 2hrs it's done.
     
  8. GT21

    GT21 I like soup Supporter

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    Yessir i have... i make significantly more butter at one time than this thing can handle hahaha
     
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  9. If you find they do not like weed flavor you can do a second water run and it removes allot of the chlorophyll taste.
    I can't stand the taste of it. The second wash really helps.
     
  10. GT21

    GT21 I like soup Supporter

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    Some actually like the flavor... some think its GREAT seasoning like cilantro/time/basil... all my patients are damn near twice my age... its that high they dont want.... i too am not a huge fan of food when it taste like pot.

    The turkey last year killed... E&J and butter..... OH GAWD
     
  11. NaturalTherapy

    NaturalTherapy Lighthouse Supporter

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    Excellent presentation! That food looks delicious!!

    For the sake of clarity, the decarboxylation process takes place while infusing.

    I find using hash instead of flower enhances the flavor even more. The taste of the hash from each strain brings its own nuances to food. An afghan I used to have added a savory dimension to sweets, while a Durban poison was so sweet on its own it was almost too sweet for the caramel I make. Pretty cool!
     
  12. GT21

    GT21 I like soup Supporter

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    Thanks!!! Some dont cook long enough to get a good decarb in infusion.... but yes many think you have to decarb... then infuse.. if your boil gets going good then its done there.. i dont really get a good boil on.....just a few bubbles on the edge of the cooker.... i have several patients that can supposedly tell a difference in a bake/boil vs just a slow cook... idk thats kinda up to them i guess. if im makin ice water rip.. they want that...they would kill me if i made it into butter hahaha. And the plant material also has medicinal property so i just run it all.
     
  13. GT21

    GT21 I like soup Supporter

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    Some really prefer low and slow.... some hot n fast...
     
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  14. GT21

    GT21 I like soup Supporter

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    Taters and eggs... and caramel shatter glaze brownies... go hard with a scoop of ice cream
     
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  15. Holy shit I'm now hungry and want to go make some budder now. Thanks @GT21 ill deff have to keep following this. And thanks @NaturalTherapy for the hash tip. I don't care for the weed taste.
     
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  16. Hey @GT21 have you ever made any infused milk? I'd like to make some chocolate milk and a few other goodies. I'm assuming just use hash and slow simmer it in some organic high fat milk and then strain.

    This is my idea anyways. Will it work or am I spinning my wheels in the wrong direction? Or anyone that has done this please feel free to comment. Thanks!
     
    Last edited: Jan 4, 2016
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  17. GT21

    GT21 I like soup Supporter

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    Thats a super low and slow thing... and after i strained off the chunks i would cut it with some water... make it like 2%... and even then after you heat the milk and cut it and chill it again. ..it might make you sick.... i would only do spoilage products as a single use thing... not like make a bunch and store.... ill be doing some fun with cheese this year.
     
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  18. Thanks dude @GT21 I'm gonna give it a try and see what happens. I've got a double boiler so think I'm gonna try simmering for 12-24hrs and see what I can do.

    I'm about to make some ISO tomorrow with some everclear. Hope it works out, every other time I've tried it hasn't turned out so hot lol. But after reading your way I think I can do this.
     
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  19. GT21

    GT21 I like soup Supporter

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    Puttin some stank on some biscuits n gravy.... medicated SOS
     
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