Bud OilStory Recipe
A friend of mine has a cool apothecary jar where he keeps his stash. A grower I know has a wall cover in little clips from which he hangs baggies stuffed with the various varieties he grows. Back in the day, my brother kept a tackle box stocked with papers, pipes, a grinder and dope. Here in the Stoned Soup kitchen, there is a shelf in the 'fridge dedicated to infusions, extractions and leftovers. When we get an idea for a recipe, all we have to do is grab the right dope product and whip up the dish. One of the extractions we can't do without is Bud Oil.
Add a couple of teaspoons of Bud Oil to a salad. Drizzle it on a hamburger. Stir it into gravy. Whip it with egg yolks to make marinnaise. There is no end to the ways you can add a buzz to food with bud oil. By making it ahead and keeping it in the 'fridge, we can imbibe in a stoner snack anytime. The best part is that making Bud Oil is easy. All you have to do is chop or grind a quarter ounce of bud or an ounce of cooking weed into a cup of oil, heat it gently for a couple of hours, strain the results and you are good to go.
The choice of oil makes a difference. THC likes saturated fats even if your arteries don't. That is why Buerre Vert works so well. Oils like coconut oil, which are high in saturated fat, do a great job of soaking up the psychoactive parts of your dope. Like so many good things, saturated fat is bad for you. While we often choose flavor over health in the Stoned Soup kitchen, we do try for balance when possible. In the case of bud oil, we find that Canola Oil is a bit healthier than highly saturated fats and manages to absorb plenty of goodness from the dope.
There are recipes out there that cook the oil for as much as 18 hours to get all the good stuff out. No one around here has that kind of patience, so we settle for the two hour extraction. That means that you can still get high from the material you strain out. These left overs are oily and too strongly flavored for some, but others are willing to put up with the flaws in order to not waste anything. In our case, Frank stops by from time to time to collect the strainings. He bakes them into a batch of corn bread which he slathers in honey or uses to sop up chili.
We've heard that you can keep the oil in the 'fridge for up to 6 weeks. That is a purely theoretical limit around here. We go through a batch in a week or so - or a single weekend when we entertain. If you find out how long this oil lasts, let me know. Meanwhile, I'm making pizza...
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