Chronic Candy (hiphop/maryjane related)
bthav
1,538 Posts
http://www.chroniccandy.comblast them cans for the blown-out effect
Comments
Potheads know the deal.
Or like that time my friend wanted to make pot brownies but, due to lack of ingredients, ended up making stem & seed Rice Krispie treats.
but if you are rolling an L - dutchs, vanilla and golden honey, taste pretty banging. I dont like to use phillies.
So i mean if you dig eating seeds and stems instead of getting high, then is right up your alley.
I hate its flavor
I'd rather eat brussel sprout candy over this shit.
GB:[/b]does that company have a website?
Actually i think they were out of berkeley, Reefer's peanut butter cups was one of there catchy names for the candy bar (which was delicious by the way), can't remember any of the other names but they were hilarious as well. They are also the folks that brought Spliff peanut butter which was delicious as well. I think the whole operation got shut down not too long ago though. i could be wrong.
I seriously doubt it being that it was illegal on so many different levels.
good stuff though.
Yes, exactly. The reefer's is the one I had, it was pretty good. And yeah that shit was totally illegal, they did their thing though. I hope they stayed out of the big house.
and:
Yeah that's pretty much the best way to get 'em nowadays as long as you're getting them from reliable folks. I think i still have one of those in my freezer actually
depending what you are making..use pure butter, heavy cream, or canola oil...heat it up using a double boiler(fill a pot full of water and take a second pan and put it in the water pot making sure the water wont spill over in the other pot. In the second pot put your butter/cream in it. When the water pot starts boiling, heating up the second pan to a constant temperature(a degree or two below boiling) when your butter is melted or your cream is hot(no ayo!) add your weed(stems and leaf are perfectly alright, in fact use every part of the plant) the THC will disperse into the heated fat, and since it is remaining at a constant temperature, there is no threat of burning(where the god awful taste comes from). Then after about 20 minutes of cooking strain it (a flour shifter works great) and what comes through is ready to be added to whatever food you are making. If you are using butter, you can let it resolidify and just spread it on a bagel, toast, pancakes, whatever...