We have proposition 64 in California, which may be similar to the one in Florida. I will vote for it, as I want to take cannabis away from the current dealers.

It is true that you can use oil or butter to transport the THC, and I believe that you have to saute it, and then you can strain it out, to remove the unnecessary fiber. I've not cooked with it myself, but I once went to a pot luck dinner in Austin where someone had spiked the lentil soup. I love lentil soup, and so even though it had an off taste (as much food in Austin did at that time), I ate a couple of bowls of it. A couple of hours later, I could really notice the effects. I have no idea how much was in it, but it was enough to change the flavor somewhat - most people did not eat it because of the off taste, but that just left more for me. I guess boiling it in the soup was sufficient, but I do know that if you eat it uncooked, it will have no (or little) effect. I wonder if you can steep it in vodka, to make an extract.

Do you buy the cannabutter yourself, or do you make it?

My wife's from Thailand and has made some recipes that she learned from relatives over there, most were types of soups, she would just sprinkle the herb in the soup as a regular ingrediant, she never measures ingrediants just goes by taste, the soups were not overwhelmed with it and tasted good, would have a slight buzz but that was it

nowi do remember one time my stepson was cooking outside and asked what he was doing, told me making brownies, he was cooking the herb in oil then strained it and used the oil for the brownies , well my back was hurting pretty bad so he asked me if I wanted one and I said sure, well I ate it and went to bed a few hours later woke up , good gosh I was screwed up :) put a cough drop in my mouth ( also had a cold) it stuck to the roof of my mouth, had to pull it off with my fingers lol, wife walked in and asked what I was doing , I just walked back to bed

its going to be interesting to see how many responses you get

Lars - I make it myself.

You might be interested in the 420 Cookbook. Since I have arthritis, I could get medical cannabis, but I have not yet asked for a prescription. If my pain gets worse, I will consider it more seriously, but I am afraid it will increase my appetite, making it more difficult to keep weight down.

So the new California proposition makes selling edibles that "appeal to kids" illegal, but there are supposed to be loopholes for the infirm that kind of allow brownies if they're the only vehicle they can tolerate, or something like that. I have to read it more closely.

(I should mention that I don't partake, but would be amenable if I had a medical reason to do so. I just find the concept interesting.)

So...I'd think it would behoove California people, even if they're not intending to sell, to develop unappealing recipes, like cannabuttered Brussels Sprouts. The lentil soup would probably past muster too. :)

OTOH, you could go High French, right? With all that butter? Like cannoisants? Or, for heart healthy, Market Salad with EVcannaOO. Oh, but wait. Don't want to cook the EVOO. Maybe just the OO for the cooking of the herb, and mix with EVOO for the flavor?

I frankly think there's something untoward about not being able to measure the amount of THC. It's not like the college era (for us) lasagnas where no matter how much herb was in it, no one was getting more than a light buzz and too much cheese. When you put booze in the cooking, you know the maximum amount of alcohol it contains and there are charts that show the burn-off/remainder rates. And the alcohol is usually there for flavor and chemical reaction properties rather than getting anybody buzzed. You'd have to go to macerated fruit, rum balls or cakes, etc., to really get any kind of zing. Maybe the question is not how to hide the flavor of the herb, but whether it enhances the cooking flavor at all? Or whether a dose-able edible as an alternative to bad for your lungs smoke, like the old fashioned lid-cookie, would be a better way to go. For for not appealing to children, jalapeño rolls or kale pops. Frankly, the infused progressive dinner sounds very '70's dumbass to me.

Ricky, you've mentioned before that you do it for helping people, and I think that's great. I wasn't pointing those comments at you! Just the general freeforall that people are talking about after the legalization for "recreation". And that's just it about the lid cookies, or whatever you call them now. You've measured and portioned and if you have an herb supply that has a fairly consistent potency, you have your measured doses.

With the ol' college lasagna, who's to say how much one person would eat (not always correlated with body weight) and how much would follow the fat into the drippings, making the one who pulls the extra cheese from the bottom more heavily dosed. And for people eating cannabis to get high, same as people who drink alcohol to get high, let's still agree that both are drugs, but there's no a shot is a wine pour is a beer for it. The potency is too variable, as are most delivery systems. From a known and assayed crop, one could measure a joint, a cookie, etc., but how good a measure is a bowl of lentil soup? Your cookie is a better measure than a joint, because that keeps burning whether or not you take it in, and all those other rituals with smoking. Maybe a little better with a bong, but still really imprecise.

I hope you find out how those Denver guys know how much THC is in their food, or if it's just a -- ahem! -- smoke screen and one of those convenient lies.

For your medical needs people, I think -- erm -- baking is the more precise way to measure. Have you tried cannabiscuits? I bet they'd come out well if you used butter and froze it after infusing it.

Freezing the butter destroys THC. Biscuits? Hmmm...

Having been married to an alcoholic, a cookie laced with a drug that helps cancer patients is such a non-agenda. It always comes down to self control.

Can you chill the butter at all? It doesn't really have to be frozen, I just thought that would pull it back together. So are you clarifying while infusing? As in ghee?

You can store cannabutter in the fridge without damage, but freezing it is no bueno!

The process of making cannabutter ends with it in the fridge, hardening so that it can be easily extracted from the water. Here's a link that outlines the procedure in detail.