BadKat's CannaPharm: Canna Caps, UV Reactive Glowing Hash Candy, Canna 'Bombs' & More

OK so this am I made the Canna BOMBS... and DAMN... I can see the reason why hash is used.. I used very potent canna oil and well... hash would be less oily too... I did mine a bit differently once I was done with the mix and rolled them into balls I covered them with keif and then rolled them in some powdered sugar... I will be refining this method to my taste.. but using hash or keif is the way to go... stay away from the oil... unless you really like the oil taste? great recipe... and VERY easy and quick... and best part........... POTENT!!!

gioua said:

OK so this am I made the Canna BOMBS... and DAMN... I can see the reason why hash is used.. I used very potent canna oil and well... hash would be less oily too... I did mine a bit differently once I was done with the mix and rolled them into balls I covered them with keif and then rolled them in some powdered sugar... I will be refining this method to my taste.. but using hash or keif is the way to go... stay away from the oil... unless you really like the oil taste? great recipe... and VERY easy and quick... and best part........... POTENT!!!

Click to expand...

Did you decarb the kief? I hope...

question for the "OP" what method of keif extraction do you use

Wolverine97 said:

Did you decarb the kief? I hope...

Click to expand...

yup had already had about 5oz decarbed from the day before (not all was kief) but damn......... I took 2 this am from 6:30am it lasted nicely till about 10am when I ate 2 more...

I am now planning on using some hash and see how that goes.. I only made about 10 this am.. I made enuf for about 50 more... which I am freezing till next mo.

YUM...

gioua said:

yup had already had about 5oz decarbed from the day before (not all was kief) but damn......... I took 2 this am from 6:30am it lasted nicely till about 10am when I ate 2 more...

I am now planning on using some hash and see how that goes.. I only made about 10 this am.. I made enuf for about 50 more... which I am freezing till next mo.

YUM...

Click to expand...

Nice work.

starting my citric extraction toda~y.... *kittydance*

could i use milk chocolate in place of the coconut oil for the canna caps
chocolate is solid at room temps also ....what you think ???????

it'll probably work, but it might not be the most efficient extraction... chocolate is only partially fat; it has other impurities in it that make it "chocolate". MILK chocolate also has milk/milk powder/condensed milk added. and, depending whether you buy american or european chocolate, there's going to be a different concentration of something called "cocoa solids" which don't extract either. (us food laws require "milk chocolate" to be at least 10% cocoa solids, e.u. is higher). basically, when you take away all the sugar, milk solids, cocoa solids and theobromine, you're left with around 50% extractable fats. my immediate guess is that you'll get great tasting, slightly weaker caps. (which may or may not be a good thing, it seems the ones in the tutorial are knock-you-on-your-ass good)

i had a similar idea and sourced some pure cocoa butter, i haven't done anything with it yet but i'll let you know how it goes. it's pure fat and it's HARD. coconut oil is more like hard butter, this stuff is like white chocolate that smells like dark. (and *strong*. it is reeking up my pantry and i don't mind at all)

as for the op, i don't think he's been here for a couple months..... (we joined up around the same time, i had a couple of very informative conversations with him, and then he seems to have disappeared of the face of the riu-verse...... *sigh*)
i just keep hitting him with random reps whenever i find myself referencing this thread in hopes that maybe he'll show back up with some more amazingness.....

That 5hit said:

could i use milk chocolate in place of the coconut oil for the canna caps
chocolate is solid at room temps also ....what you think ???????

Click to expand...

mellokitty said:

it'll probably work, but it might not be the most efficient extraction... chocolate is only partially fat.....

Click to expand...

i'm not talking extraction
i'm talking replacement
it's to be used in the "canna caps" (the weed pills, on the first page of this thread)
it looked to me as if he was using the food grade Coconut Oil. (2.5 tsp) as a "cut" for the kief and also as a way to hold it (the kief) solid in the pill caps as to not desolve the pill
but i was just thinking that chocolate would proform in the same matter (solid and room temp, and also easly found EVERYWHERE, and always digestable )

sorry must've flaked on the 'canna caps' bit.... (note to self: do not riu before coffee and a toke)

tbh i hadn't really paid a lot of attention to the canna caps post but i just went and read it over again and you're right, i don't see why it wouldn't work.

now if OP would only come back and answer our q's.....

Alright y'all.....I can't get over the whole candy wrapped in wax paper thing. I've tried, because I know it's gonna be a messy pain in the ass with very uncertain results and I have some very tried and true methods. HOWEVER, I have a shit ton of sugary trim and this time I think....Hash?....naw......butter AGAIN?!?......Naw........Hmmmmmm.....I'm ready for a new adventure cooking. GOTTA try to make the glow in the dark candy. It sounds too easy to be true. Cross your fingers for me. I'll let you know whether it's a disaster or my new thang thang either way. Off to get some coconut oil.

ORRRR, since he said it was kind of like carmels, I might research how to make those and sub in the butter. Either way, new ground here. BUT the carmel recipe just uses butter.....I already have some frozen canna butt....and working with that is more familiar. Maybe I'll start off slow with that and move up to the glass candies.....Hmmmmm.....Excited now either way!

Come baaaaaack...

Alright guys.....I did it. I had to wait around ALLLL day for a package so I couldn't leave to get coconut oil. The OP said you could also use butter in the hard candy mix. I also had no tonic so I used regular RO. So no glow in the dark. I figured I'd test it out with the butter, then refine it with the oil in the coming days. First time I didn't boil long enough....Ended up with a liquid mess.....Second time I used WAYYYYYYY too much sugar and it didn't boil into the water fully.......

As they say, third times a charm! I used very light green butter (it was made with mostly clear trichomes I had collected and didn't turn very green) This time they began to harden but were a bit gooey when left at room temp. So I froze them and then rolled them in confectioners sugar. made into shapes. Began wrapping them in wax paper. Ate one and am starting to get VERY VERY STONED.......Pics soon....

****edit......I gave one to my girl and she thought I had made mochi.....it had that kind of consistency.....I have been looking up MANY other hard candy recipes now....Seems I reallllllly need corn syrup if I want it hard like a jolly rancher......More to come canna-friends.

Oops....Just realized I was falling into the dangerous territory of "pics or it didn't happen"....Lost my BRAND NEW camera (ahem, my woman did)....So the cell pics are shitty. Sorry. Just got corn syrup, coconut oil and some 000 gel capsules......Got a recipe for making "jolly ranchers" too......Experiment time. Gonna do my very best to figure this out and share with y'all.....

um.....hello friends. It. Is. Fucking. On.......I made the coconut oil caps last night and WOW.......As I lay in bed stoned outta my MIND last night, I hear my girl say, "babe, is it just me, or are you hallucinating too?"........Hhahha.....Not just her.

I am also now equipped with a candy thermometer (300 degrees = hard crack candy temp apparently.....Updates to come. This is the best thing EVER. I loooooove edibles, but I HATE cakes, cookies, pies, brownies etc!....most sweet stuff....But a hard candy? Or a coconut capsule?! YES PLEASE.

Expanding on my previous post: BadKat, you are now helping 100's of patients in Southern California, and it is slowly spreading north. I have dropped these recipes in every dispensary I vend to or work in, I hand them out to closet growers, multi-room growers, anybody with a green thumb and a license. You have no idea how many people you are helping. You are curing depression, solving hunger for sick patients, and mending pains people thought they couldn't escape. Every time I am in my dispensary I have a veteran or terminally ill patient thank me for bringing the capsules to the table, and I always tell your tale. Of course stoners come up all the damn time and tell me how potent the capsules are, but what is important to me is the people that need that help.

Your cannabombs are a huge hit! I eat 2 a day at least, and often are accompanied with your capsules, I have pains in my from my feet to my neck and really bad anxiety sometimes, and this shit hits the spot! I have been up and down the coast of California and everywhere in the western US, and nobody has ever had as an effective product as you provide. Perhaps one exception, but it took 3 years or random edible purchases to find it. It was a chocolate "ayawaska", just chocolate hemp milk, but just 4 oz made me black out for 6 hours during a very important visit to very old friends from Canada, and I was in and out the whole time but was definitely comatose, so if you figure out anything like that, let me know. Lol Ayawaska was a very appropriate name for this product, I definitely saw a lot of purple.

Either way, I want to let you know, you are a fucking Saint. Please keep the recipes coming, they help so many people. UV Candy hits the shelves before next month, btw, can't wait to try it! And that meat pie is still at the top of my "Things to get high off of" list.

BadKittySmiles said:

"'Fair Dinkum', Hashy Aussie 'Meat Pie'", w/ Bacon and Cheese

-Aussie Meat Pie-


I lived in Australia for a few years and travel there frequently,
entirely for the growing community..

And the weather.

And the beaches.

And the animals.

And the food, while fairly 'traditional' fare... is AMAZING. Anything
you make that tastes good in the US, when made instead with
Aussie ingredients, will taste a thousand times better. High wages,
low cost of living, great food.. They have a good quality of life
over there.

This is one of my favorite recipes from Aus. I walk to the local
shops and pick up meat pies allll the time, more often than I really
probably should. When I'm away, it's like I've lost a piece of my
heart (or my stomach.. same thing really

).

So every chance I get, I'm making one kind of meat pie or
another.. sausage, chicken, beef... when you say 'pie' in Australia,
no one's thinking 'cherries'. They are thinking MEAT

More often than not, they are small single-serve pies. In this
recipe we'll be making a larger, multi-serving pie.

You will need:

- a pie dish

- 1 Tbsp Herb/Hash oil in your strength (we're using a blend, you can use either/or)

For filling:

- ¾ - 1 Tbsp hash oil (I save some for the crust, but that's optional due to heat/temps)

- 1 cup shredded cheddar
(I was going to go cheese-less, but found a can
of condensed cheese soup in the pantry)

- ¼ cup shredded bacon

- 1 ¼ - 1 ½ lbs minced/ground beef

- 2 Tbsp flour

- 2 tsp/cubes beef bullion

- 1 tsp soy sauce

- 1 ¼ cups water

- ¼ tsp nutmeg

- ¼ tsp garlic, minced

- ¼ tsp black pepper or grains of paradise


- optional: onion and celery, or other appropriate veggies...
I use celery, because my better half hates onions

For crust (if you're hesitant making your own, buy pre-made frozen, or packet mixes):

- 2 ½ cups flour

- ½ tsp baking powder

- ¾ cups cold water

- ½ cup butter or lard

- 1 ½ tsp salt

- ½ teaspoon beef bullion

- ¼ Tbsp hash oil


--------------------

Filling:

In a large pot, brown your beef, with the pepper and garlic, and
whatever veggies you plan to use.

Most recipes say to 'discard' the resulting oil... instead I save
mine, and reduce the water normally required for the recipe. It
may not be very healthy, but it's very tasty

If you want to
discard your oil, add the garlic and pepper only after you've done
so.

Once browned, add your beef stock cubes, 1 cup water, and
nutmeg. Simmer gently for 5 minutes, then add a your additional ¼
cup water, mixed first with the 2 Tbsp flour. Simmer and stir
gently, until the mixture begins to thicken. At this point, add your
soy sauce.

Simmer an additional 5 minutes. Stir in your hash oil, and remove
from heat.

And blended

Crust:

Blend your dry ingredients (if your bullion is a powder or cube,
crush and blend here).

Now, blend for up to 4 minutes all the ingredients that make up
the crust, wet and dry. You want to have your lard or butter soft,
but not melted, before you begin this process. If you blend too
much, your crust will be too dense.

Once you have a consistent-textured dough ball, separate 1/3 and
begin forming it into its own ball. This smaller portion is your base,
the larger is the top crust.

This is where I get lazy.. you're supposed to put these balls in the
fridge, and use them as late as the following day. I just chill them
for an hour.

Roll them flat, one at a time (base first) however you feel is
easiest for you. I place it between a lightly floured, folded piece of
cling wrap, and (ever since I shattered my rolling pin years ago) I
roll with whatever I have handy, usually a can of pam cooking
spray.

(this is the thicker top/lid crust)

You kept the top piece larger so you can have a thicker crust, so
don't flatten it too much or you'll be left with a lot of excess.

Building the Pie:

Preheat your oven, to 400 f.

Lay the base portion flat in your lightly greased pie dish, carefully
removing any excess around the edges with a knife. Bake for 5
minutes until nearly, but not-quite-done, and remove from oven.

You'll want to stop just short of this point..

Pour your filling into the crust in the pie dish.

Spread your bacon over that... (I mix half through the meat before
pouring, the other half on top. You can go either way you
choose.)

Add your cheese.. rather than sprinkling it evenly over the top,
add it heavier and lighter in different sections. This way you can
have more meat in some places, and more cheese in others...
otherwise, you're left wondering where the cheese even is

Now take your thicker crust, and carefully lay it over the top,
leaving or removing as much excess as desired. Fold or fork the
two edges together (base and top), sealing them shut.

Finally, make three small slits near the center of your pie.

Bake in your preheated oven for 6 minutes on high heat, then
reduce to 320 f, and bake for an additional 10 minutes, or until the
crust is a golden brown.

Allow 10 minutes to cool, cut, serve, and enjoy

Click to expand...

*from another Chef(CIA/CACS).. from the bottom of my heart --THANK YOU, i have been looking for a decent shepards pie recipe (meat pie) FOR LIKE FOREVER!!..

--just about to make my second batch

That 5hit said:

Originally Posted by mellokitty
it'll probably work, but it might not be the most efficient extraction... chocolate is only partially fat.....









i'm not talking extraction
i'm talking replacement
it's to be used in the "canna caps" (the weed pills, on the first page of this thread)
it looked to me as if he was using the food grade Coconut Oil. (2.5 tsp) as a "cut" for the kief and also as a way to hold it (the kief) solid in the pill caps as to not desolve the pill
but i was just thinking that chocolate would proform in the same matter (solid and room temp, and also easly found EVERYWHERE, and always digestable )

Click to expand...

Hello everyone, sorry for the absence! I've been having a rough time with my own health and living situation (confusion with the bank, done fixing their errors, finally just handing the house back over to them at somewhat of a loss), but I'm back! At least for the moment

And I am SO pleased to hear that I've helped some of you, to help so many others.. that's why I'm here.


The below (some of which I've cut from my posts over at a forum, where I spend a bit more time) isn't quite what you asked, but it discusses some similar points, and it's all good stuff to know when picking out your supplies. Mellokitty has the right idea


Ideally you should be breaking down your glandular material in a pure oil source. This is why, when using butter, it's recommended that you use clarified or 'ghee'. Water reduces the efficiency of the breakdown, extending the time it takes to promote the highest bioavailability. Water was once widely utilized as an old-fashioned attempt at temperature control, which can be accomplished -better- in a double boiler, by not only eliminating the need to dilute the oil with water, but by not subjecting the material directly to the heat source... without that protective layer, mixed-water or no, this damages the product. When water is blended, it requires either a longer processing time and degradation of some material and more terpene content, or halting before the breakdown is entirely complete. This results in the brackish, butter-waters, with the moderately oily, but still-solid glandular material sinking to the bottom of the separated water (as it does when making ice hash)... I've seen many tragic recipes, encouraging people to dispose of this 'waste water'. When people are still resistant and cling to the old ways, I encourage them to at the very least incorporate the brackish water into the recipe. This includes much more of the (for many) less pleasant, inert plant matter.. when potency could otherwise be achieved, without water-washing your butter or oil, if the water had not been used in the first place.

The above does not entirely apply here (hash/herb oil), but it's the same idea with using a store-bought chocolate minus the effort of straining the herb. The glandular breakdown will still require much more effort, in which case it's a matter of heat and time, over potency achieved versus potential degradation. Just like exposing it to heat, light and air can degrade the potency, there is a reasonable limit in which it should be processed, and it is also why sealing your container well is crucial. This helps to contain any potential vital terpenes and delicate cannabinoids in the form of unwanted vapor. The process does not need to smell up your home; the better you contain it, directly coincides with the potency of the end-oil.


(herb, and hash)

"
Quote:
Originally Posted by Disco Stu
Recipes look great. Thanks for posting. I have a capsule related question for BadKat or anyone else: why not just pack loose hash or finely ground herb into the capsules? Does preparing it in oil or butter actually increase potency or absorption? Thanks!

No problem

(Part of the below is an excerpt from a recent PM, covering the same topic)

The reason you wouldn't just pack loose hash or herb into a capsule, is because grinding up herb, and tossing it into a recipe (or worse, a capsule), is not how you make an edible. It's close to the 'worst-case-scenario' edibles, such as firecrackers, made by folks who for whatever reason have little to no access to a kitchen or the supplies required to make a proper edible, but even those have a higher oil content, and require a longer cooking time.

Cannabis glandular material is notoriously difficult for the body to digest, break down and absorb, under normal circumstances. This is why we unfortunately have so many failed edible stories. It's not as simple as just tossing ground material into a recipe, the little amount that is made available to your system in that way, requires a huge dose, when compared to a properly made oil.

You need to first activate, then more importantly, spend the necessary time breaking down the glandular material in a pure oil source, ideally an oil source such as coconut oil, olive oil, or grapeseed oil should be used for best results, then 'ghee' or clarified butter, and finally, standard kitchen butter.

Decarbxylation 'activates' your cannabinoids. Decarboxylation removes the carboxyl group in the form of carbon dioxide and water vapor, converting cannabinoids from their inactive acids, to their more potent (and active) delta forms. This would normally occur when you apply heat to either smoke, or vape your canna, activating then breaking it down to be absorbed, via inhalation.


The time you spend processing, is time your body simply does not have to break down and absorb such resistant material; in other words, you want it to enter your system in an already bioavailable form.

This makes the difference between a patient enduring a 2 - 3 hour onset, and only a mild buzz from over an entire gram of material (for 'quickie butters' and toss-in raw edibles), to a fast 20 - 25 minute, often intensely cerebral onset, and long-lasting medicinal and almost narcotic sensations, from as little as 0.25g or less material, depending on your tolerance and digestion. Ideally when taking an individuals dose into consideration, failing or altered digestion aside (which can inhibit uptake), you should not be able to consume more than you would smoke in a single session if you're an average smoker, or a day if you're a heavy user.
And for especially heavy users, using quarters to halfs, and more per day, a bioavailable edible oil made using the lecithin liposomal encapsulation technique, known to be more effective than the Bioperine used by Cannabrex, (liposomal encapsulation is used in pharmaceuticals for improving uptake and bioavailability in everything from Vit. C, to prescription painkillers, due to the fact ir provides almost the equivalent of an intravenous application) can drastically reduce you're required intake in all regards, besides the simple desire to smoke for pleasure. I use this in all edible oil processing; it saves patients their income, or provides them more of the medicine they need, by putting the same quantity to much more efficient use. "


Hope this helps



And again, it thrills me to know that folks are helping people with this information.... when even a single patient is feeling better, and more active, and 'alive' again, it adds to the quality of my own life. It's what I'm here to do. Ten years ago I thought A.) our movement and community could -never- have come this far, in such a short amount of time, and B.) that I simply wouldn't live to see the day.

The same information here, very probably saved my life, and at the very least it's saved my quality of life. I truly believe that. I'm alive and, shaky finances aside, I'm living more comfortably than I ever thought my health would allow.

So to hear that some of you are putting yourselves out there, and you're contributing on a mass scale as well, and to hear of all the good you're doing... It gets me a little emotional

Hmmm, that was WAY longer than I meant it to be. I'm waxing sentimental here, too (and that's more than a little Jozikins fault, I think ) Thank you for all the kind replies, and your questions.. I promise that when I have more time, I'll come back and reply individually. I'm not trying to leave anyone out.

BadKittySmiles said:

Hmmm, that was WAY longer than I meant it to be. I'm waxing sentimental here, too (and that's more than a little Jozikins fault, I think ) Thank you for all the kind replies, and your questions.. I promise that when I have more time, I'll come back and reply individually. I'm not trying to leave anyone out.

Click to expand...

Believe me, I got a little emotional typing the thank you's out. I had a lot of VERY THANKFUL faces come to mind. In the dispensary I work with primarily, we have several patients who have almost completely stopped purchasing cannabis for smoking, and only purchasing our canna caps, and always getting a extra canna bomb or two to go with it. I absolutely have to get into their kitchen and help make more of your products!!

I'm excited to see you posting today, I just tracked you down in the grass forums to find more recipes and incredible advise. I don't consider myself uneducated, and I do consider myself a well informed and excellent grower, many other do to, but you blow my mind, consistently. I figured out how to view photos you have posted, but not posts, lol, but those peanut butter fudge bites get me all sorts of hungry!

As far as the financial and living situation goes, I can't sympathize with you any more than I am! On the 17th the bank is taking away my 3 story paradise! I've tried everything to keep it, but after enough shitty room mates and bad weather, it all became to much and I had to give it back to the bank. I only wish me and my grow partner could have expanded together and we could have kept the house. But it is what it is. I am now in a temporary quarters with very cramped grow space and I have tents popping up everywhere.

On another encouraging not however, I want to build your confidence. I attended an event and watched Ed Rosenthal give a large public discussion on cannabis cultivation, and I didn't even learn a 1/3 of what I learn from your cooking recipes. Your recipes go into depths that help me understand the cannabis plant like I never have before! I don't know why you haven't started working on a grow bible or a cook book, it would easily be published, and I would not stop advertising it until every last grower I know owned a copy for themselves, and one to give out to a friend. You are plenty well educated on the subject of cannabis, and pretty good at captivating attention in your writing, I think publishing is really your next step, if you are willing to take on all the attention that will be involved.

Did you know that you inspired me to call up the state and have my kitchen certified? I think I am going to start pumping out edibles for dispensaries, all the titles of the edibles will begin with "BadKittySmiles Presents:" for example, "BadKittySmiles Presents: CannaBombs" and then all the nutritional information below.

BadKitty, I don't care how much of a kiss-ass I am, I fucking adore you!