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

That 5hit said:

https://www.rollitup.org/cooking-cannabis/412878-badkats-cannapharm-canna-caps-uv.html

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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!!!

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Wolverine97 said:

Did you decarb the kief? I hope...

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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...

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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 ???????

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mellokitty said:

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

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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

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