Okay so I’m diving into the world of edibles. I’ve make cookies, chocolates and even scrambled eggs all using magic butter machine made vegetable oil. I am curious of anyone has any good recipes that are more gourmet like meats or salad dressings stuff like that. I’m trying to move away from sweets for edibles.
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BBQ sauce. I don’t have a recipe for it but if you can mix it with the sugar or molasses, it should blend well.
Alfredo. Use a small amount in the butter, or whatever potency you desire.
Powder thc(distillate) and use it for instant hot drinks, like coffee cups.
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Theres a cool show called Bong Appetit , they make everything medicated.
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Do you powder it by the freezer and morter and pestle it???
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You stony 
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The. Man s git 4 dab rigs probably now with remote controls to heat up before arival
But thc coffee !! You have git his attention now
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You know I love to eat my distillate though. Speak of the rig. It’s always on bro. I even left a spare rig at @BG305 house
Permanently just an arms reach away.
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That shows awesome. Im a former 18yr culinary chef.
You can add this pretty much to any fat, and i corporate that into any dish you like. Ive added decarbd disty to a bit of warm milk, added to some elcheapo maple n brown sugar oatmeal for breakfast.
Tasty.
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Nope. Using other substances to dehydrate it.
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I’ve wanted to see if I can get that dude out to az and throw down
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Mix distillate with tapioca maltodextrin. Thoroughly, thoroughly blend with an emulsion mixer.
It will end up dehydrating it and you can use it in hot mixtures like coffee, hot cider, teas, etc etc. Through a kcup method.
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This sounds awesome. Thanks brotha🙏
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Whats an emulsion mixer ?
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It whirs, it stirs! Its a homogenizer, and its where you DON’T wanna cheap out on with edibles.
In the black market especially. Someone eats the lucky gummy and then you get raided and end up on the sun sentinel
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I love the lucky gummy. 
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There are people in new jersey that just eat straight syringe terps and all
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For coffee I like to simmer like a 1/4 lb of trim with about half gallon of whole milk. Strain, then cook with sugar and vanilla to how you like it on low heat and constant stir until you have about a third to half the original volume of liquid. Slow, but a nice tablespoon adds nice flavor and makes for a nice buzz. I prefer black coffee and a strong buzz, so adjust accordingly
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