Cannabis - Cooking With Marijuana

Description: This text is a summary of the classic book ’The Art and Science of Cooking with Cannabis’ by Adam Gottlieb. It features the main points of the book concerning the cooking of cannabis, some funny quotations and almost all the recipes converted to European measurement units. For deeper insight the reader is suggested to read the original book. Some details of minor importance have been omitted. The Hippie at Helsinki University of Technology 31.8.1995 "The effects here will be less pronounced during the initial stages than those from smoking. But as the minutes progress, the "hash eater’s" high may become far more overwhelming than anything that the smoker has ever experienced. This may be furthered by the fact that the eater does not get the same immediate signals which tell the smoker that he has had enough. So when he finally comes on, he may really come on-and still keep coming on." "For any and all the above reasons, ingested cannabis is often more hallucinogenic than the smoke." "One may eat ten times too much and still be eating more before the first effects of the high have even arrived. If he does so, he may eventually lose consciousness for anywhere from 12 to 48 hours, depending upon how much was taken." * THC is more efficiently assimilated if it has been dissolved in fats or alcohol. * The presence of little sugar in alcohol or in an oil-based confection may somewhat facilitate the assimilation of the THC. Too much sugar, however, can interfere with the digestion of the fats and their payload of THC. * Eat to an empty stomach. A little of the right kind of food will aid in the assimilation of cannabis resins; too much food will merely dilute its potency and waste much of it. * While too much heat or overcooking can destroy THC activity, normal cooking temperatures for normal cooking times can increase potency by activating the THC.