A Proper Vacuum Oven Is Vital To The BHO Extraction Process
Category: Concentrates | Posted on Thu, November, 28th 2013 by THCFinder
Butane Hash Oil’s Quality Is Largely Determined By The Quality Of Vacuum Oven Used During The Purging Process
The popularity level of butane hash oil (BHO) is growing exponentially. BHO (or ‘dabs’) has been around for a long time, but in the last five years it seems like everyone I know is either consuming BHO for the first time, or consuming it more, or they making it themselves. I have a handful of friends that I would consider to be true BHO experts. My criteria for BHO expert is simple – if my mouth salivates when I think about your BHO, you are an expert.
If you are a BHO fan, you have likely seen quite a bit of low grade BHO. It’s grey in color, tastes awful, and makes you say things like ‘is this safe to consume?’ While there are many factors that determine the quality of BHO, one of the largest contributing factors is the quality of vacuum oven being used during the purging process. Almost anyone can get quality pre-run these days, and almost everyone can blast properly. However, if people don’t have a proper vacuum oven for purging their product, there is so much undesirable material left behind that it ruins the BHO.
A lot of rookie BHO makers that I know have really cheap BHO vacuum ovens, or no ovens at all. The ones that do have ovens have cheap BHO vacuum ovens that they got off of the internet from E-bay or Craigslist that are made in China. I understand that starting out can be expensive, but skimping on your BHO vacuum oven only hurts your product and reputation in the long run. And as more and more BHO makers step up their equipment, you will be left behind.
The BHO consumer is becoming pickier every day, and they will only consume BHO that has been properly purged using a high quality BHO vacuum oven. I know I’m picky when it comes to BHO; pickier than I am with flower. If you make BHO, and you are trying to take your BHO to the next level, make sure you have a quality BHO vacuum oven.
Read more: http://www.theweedblog.com
Could you finish all of this in a WEEK?
Category: Fun | Posted on Thu, November, 28th 2013 by THCFinder
Thanksgiving Canna-Recipes; Sausage, Cranberry, and Apple Stuffing
Category: Recipes | Posted on Thu, November, 28th 2013 by THCFinder
The holiday here and I know people are scrambling to get their dinner plans in order! There's definitely a lot of planning that goes in to cooking. This recipe will provide you will an excellent stuffing recipe to add to your turkey. The amounts given will get you 10 servings so be sure to adapt the recipe to the number of people that will be eating with you this Thanksgiving.
What You'll Need;
2 Granny Smith apples cored and chopped
3 teaspoons of dried sage
1 pound of ground turkey sausage
5 cups of cubed white bread
1 ½ teaspoons of dried rosemary
1 to 2 cups of turkey or chicken stock
¾ cup of dried cranberries
¾ cup of chopped celery
4 tablespoons of melted cannabutter
¼ cup of fresh, chopped parsley
1 cup of chopped onion
Salt and pepper to taste
1 teaspoon of dried thyme
As usual, the first step is to preheat your oven to 350 degrees and spread out the bread cubes on a good sized baking sheet. Be sure to spray the pan with some sort of non-stick substance so you're not prying the bread off the pan later. Bake the cubes for about 7 minutes, until they're an even golden brown color. Toss the bread cubes in the a big bowl and let them cool off. Take the sausage and sauté it in a skillet until cooked all the way through. Add the celery, rosemary, thyme, onions, and sage in with the sausage and continue to cook for about 10 minutes.
Put the sausage mixture in to the bowl containing the bread cubes. Add in your apples, parsley, and cranberries. This is also where you add in the salt and pepper, but do it to taste. These two ingredients are optional, as some people will add their own when it gets served on their plate. Take your melted cannabutter and add in a little bit at a time, stirring thoroughly. It should be moist but not mushy. I'm sure that most of you are familiar with the consistency of stuffing. Transfer the mixture to a casserole dish and bake it in the oven at 375 degrees for around 30 minutes. Leave the dish uncovered while cooking. The top of the mix will be slightly crispy when done. If you're going to use this stuffing inside of the turkey, let it cool off in the fridge for a while. If not, it's ready to be added to your Thanksgiving feast! Enjoy your stuffing!
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