The French Cannoli` Hash Thread

Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
Do you have any canna related magazine where we could advertise the workshop. I want to do it monthly if possible. The most important and difficult is a place that would have all the necessities for hash making while being a classroom of a sort (table, chairs, etc.)
 
thepaintedchef

thepaintedchef

Well-Known Member
I'm sure between Confucius and I we can get something rolling. I believe there are a few magazines like culture and kush and I'm sure the Westwood would do an ad.

stay dank
 
Confucious

Confucious

Active Member
I'm not sure exactly where you would want to hold it, but in Colorado Springs where I live there is the Grow warehouse and its huge and I'm in with the guys there, so maybe they'd be down to hold it there. I'm just sure a majority of the people going would be in the Denver area.
 
bshdctr

bshdctr

Well-Known Member
Frenchy it was a pleasure to meet you and the TGA crew! Wonderful times at the Cup indeed :)

I was the fellow that had the Timewreck cannoli, and the dry sift cannoli. Looking forward to next time and a Colorado workshop sounds great.

@thepaintedchef I am happy to help in any way!
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
bshdctr said:
Frenchy it was a pleasure to meet you and the TGA crew! Wonderful times at the Cup indeed :)

I was the fellow that had the Timewreck cannoli, and the dry sift cannoli. Looking forward to next time and a Colorado workshop sounds great.

@thepaintedchef I am happy to help in any way!
Click to expand...
Men you did an awesome job with the time wreck, as OUH LA LA as it gets. I wish I had a taste……………….
 
stableboy

stableboy

Well-Known Member
I absolutely LOVED seeing the dry sift. Dry sift is in my humble opinion, the absolute Holy Grail of dope. I think 2015 will be known as The Year of the Dry Sift. I'd say 2014, but it is already May just about, and it hasn't gone viral yet. Just wait until harvest season, when people have a ton of material to play around with. There will be so much dry sift at the next San Fran Cup, it will bring a tear to my eye. Now I wonder what Screen Makers are on the NY Stock Exchange...I am only partially kidding.
 
WarMachine

WarMachine

Well-Known Member
Frenchy, I remember you saying back in Feb that you were going to make a video of you dry sieving. Anything ever come of that?
 
tobinates559

tobinates559

Well-Known Member
hey frenchy i just ordered a small set of bags that comes with the 220, 160, 120, 73, and 25 micron sizes, this should be perfect with the 120 and 73 being my main catch bags??? sorry i know you have probably answered this 1000 times
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
Forget the 120, you want all the ripest trichomes in your 73 bag. the 25 is a pain because of the poor flow of the water and you should use it on the side, pass all the used water through it.
Dry sieving video is coming, we need to go and see Stephanie and Harry for the screens, by the way the best time for dry sieving is now Stableboy with cured trims.
 
killemsoftly

killemsoftly

Well-Known Member
Comment ca va Mr Cannoli?,
Thanks for putting in the time and sharing your knowledge. You have a lot of patience. I'm only near half way through this thread but man there are some really stubborn people on RIU! lol. Awesome thread and thanks for the dedication.

If this has been addressed before please be patient with me.
I make bhang lassi when i can afford to and use 1-2 grams. I pour boiled water over tea, steep for 10 mins, simmer with cream (18%) for 20-30 mins et voila. Oh, in the final 3 mins I add orange pekoe (bagged) as I enjoy the tea not too strong. Also, I add 1 tsp brown sugar, fresh ground cardamom and cinnamon. very nice.

I find the effect different if I were to smoke the bud. It is euphoric but reliefs pain and stress very, very well. I don't know why. The big appeal for me is that it LASTS for 8 hours, sometimes 12.

I'm curious if you've tried this method and how it compares to your morning coffee with hashish?
I am looking forward to making hash in a few months, will share my experience with pics, and will continue to learn and read.

Merci
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
The effects of the cannabinoids are different when ingested because your liver does the "processing" which is different than when the cannabinoids go through the blood barrier.
Your drink must be similar to my coffee drink but you cannot call it Bhang Lassi, already taken for a very different drink. Google it. Nonetheless your special tea Indian style sounds good enough that I will try it.
All the best and don't be afraid to ask questions that may have been covered, I understand that this thread is a long read and repetition is not bad anyway for you guys plus I don't mind
 
Last edited:
Charsicanuk

Charsicanuk

Active Member
Frenchy Cannoli said:
The effects of the cannabinoids are different when ingested because your liver does the "processing" which different than when the cannabinoids go through the blood barrier.
Your drink must be similar to my coffee drink but you cannot call it Bhang Lassi, already taken for a very different drink. Google it. Nonetheless your special tea Indian style sounds good enough that I will try it.
All the best and don't be afraid to ask questions that may have been covered, I understand that this thread is a long read and repetition is not bad anyway for you guys plus I don't mind
Click to expand...
I recently made butter with some 160 and a little 45. To avoid overheating I made a "Bain Marie" ie Boiled water in a large pot and then melted the medicine with butter in a 2nd smaller pot of water.
Sort of a home made double boiler. Anyway, I experimented adding soy lecithin as it's reported to aid the emulsion. The result is super potent. Has anyone else used soy lecithin to aid in extraction for edibles ?
 
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