Newsgroups: alt.drugs
From: [an 11488] at [anon.penet.fi] (more Hair than There)
Subject: Cannabutter
Date: Sun, 2 May 1993 02:49:40 GMT

The first step in cooking magical cannabis-laced foods is extracting
the cannabinoids (THC, CBD, and many many more) from the plant matter,
usually in a oil/fat/butter-based solution, since the cannabinoids do
not readily dissolve in water. My best FOAF has a method for doing
this that he has not seen mention of in this forum. He got it from a
little book called _The Art and Science of Cooking with Cannabis_, by
Adam Gottlieb, orignally published in 1974. Gottlieb calls the product
of the extraction `CANNABUTTER'.

The procedure is actually very simple. He brings a pot of water to a
rolling boil, then puts a small amount of butter in the water.
Quickly, the butter melts, and mixes in with the water because the
whole mixture is at a rolling boil.

Then he puts the grass in and boils it. (Of course, he separates all
the seeds first so he can plant them in the nearby park.) Now all the
grass is riling around with the water and butter, and get this: The
cannabinoids dissolve into the butter, while most of the nasty flavors
and gook dissolve into the water. He stirs the stuff regularly. After
cooking the grass like this for a while (say, half an hour), his
kitchen really smells incriminating. He strains out the spent plant
matter, squeezes all the juice out of it, and puts the liquid in the
fridge.

A few hours later, the mixture is cool enough that the cannabutter has
solidified on the surface. It looks kind of scummy, but its just
enchanted butter. He scoops it out and retains it in a bowl or a jar.
The grass-nasty water is thrown out.

The cannabutter can be used just like butter, in brownies, on garlic
bread, or mixed with honey on your finger!

Although this method takes longer than the usual saute-n-strain
method, it has several advantages:

* As explained above, the nasty shit is separated and removed from the 
  fun shit.

* You can make stronger cannabutter than by saute-ing, because you can
  cook more grass in the same amount of butter, due to the extra
  volume of the water.

* There is no danger of burning the precious, price-inflated, hard and
  dangerous to obtain herb, as there is when you saute, because the
  water keeps the whole mixture at boiling temperature!

If I have given any incorrect information, please let me know, so I
can learn. (On Usenet, though, no email please.)

					--- more Hair than There

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