TheGodDegree

Not too long ago, after a rough night, I awoke half-drunk and with an empty stomach, and wanted a good chicken soup, and a few hits. After taking 3-4 hits off a joint with my buddy, I wondered if you good incorporate the benefits of THC with regard to nausea and the amazing things it can do for a hangover, with the benefits of a proper chicken soup.

Although I have a pretty good knowledge of cooking and love doing so, I have no experience in incorporating THC into food. I was wondering if any of you had any suggestions.

I was thinking I could saute the mirepoix with a THC butter, but I am worried about the flavor of the buds permeating the soup. I want to avoid that. Any good tips to avoid the flavor penetrating? Also, do you think direct heat like that would effect the THC level in a noticeable way? It would be fuckin awesome to combine the qualities of marijuana with a properly made chicken soup, with no noticeable difference in flavor. It'd be the ultimate hangover/cold remedy. Also, the idea would not be to get lit by eating the soup. It would be intended to provide a slight buzz, but more importantly provide the medicinal benefits of weed.

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"All mankind is divided into three classes:
those that are immovable, those that are movable,
and those that move."
-
Benjamin Franklin

Captain Cannabis

if i were to attempt this myself, i would use chicken fat from making chicken stock to dissolve the thc. i will admit i have used butter to fry veg for soups and been disappointed at the level of greasiness. it is a lot more work to make a proper chicken stock, but the results are always way better anyway. if you are gonna do something crazy, you might as well go all out.

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fuck the monkeys

TheGodDegree

Oh, well I absolutely intend to make a homemade chicken stock. I hardly ever use store bought chicken stock. Also, chicken fat is indeed an option, but my main point was how to incorporate THC into fat in general without the flavor of the buds permeating the soup.

__________________

"All mankind is divided into three classes:
those that are immovable, those that are movable,
and those that move."
-
Benjamin Franklin

Captain Cannabis

i don't know how expert you are at making soup (homemade stock-making tells you are probably pro), but i think you would easily mask it with some skilled spice selections. it might even add something new to a group of spices you use all the time. with chicken i'd use tarragon and then i'd go for something spicy as well. this might make it delicious and not really taste like weed.

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fuck the monkeys

msicidron

yeah i'd say use some tasty buds and work with the flavor rather than try to mask it

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TheGodDegree

I guess if you were using some tasty buds, it could actually benefit the soup. I have always wanted to incorporate weed into food somehow, but I was always worried about the taste, and never really got around to it.

Cpt. Cannabis - I like your suggestion of tarragon. I also think that a roasted chicken bone stock with a few grates of nutmeg and a pinch of allspice and even lemon, could possibly compliment, but not enhance, the hopefully subtle flavor of the buds. I'm definitely serious about doing this. I've been getting The Cheese lately, and they are fresh and serious. I may try to use them.

__________________

"All mankind is divided into three classes:
those that are immovable, those that are movable,
and those that move."
-
Benjamin Franklin

TheGodDegree

Also, I just had a stoned thought...

Continuing the hangover thought, fried foods are good for hangovers. And I was thinking of french fries. But then I thought, what temp. does THC degrade and become irrelevant? Assuming that the fat that the french fries would be cooked in would be heated to a temp of 350-375 F, would this render the THC ineffective? Because imagine eating french fries that got you stoned? Also, this would add a subtle difference in flavor that would stand out among other french fries. Surely, it would require a good amount of weed if you were to plan on using the oil for large batches, but you could even shallow fry small batches. But then, does the THC degrade over time due to prolonged and continuous heat?

__________________

"All mankind is divided into three classes:
those that are immovable, those that are movable,
and those that move."
-
Benjamin Franklin

Captain Cannabis

i usually cook fries at 425f, which would be too hot. you could make some homemade ketchup and include in the 1 cup of oil that is added to a standard batch of ketchup. the recipe would work with some modifications probably

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fuck the monkeys

fenderbender

weed ketchup

i fucking love that idea

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Imagine there's no heaven,It's easy if you try

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