Spuds & Buds: Getting Baked with Infused Potatoes скачать в хорошем качестве

Spuds & Buds: Getting Baked with Infused Potatoes

Who says cannabis edibles need to be sweet? Venture beyond cookies and brownies as we explore the versatile world of cannabis infused ghee through three delicious potato preparations. In times of economic uncertainty, these humble spuds transform into affordable, effective vehicles for cannabinoids while satisfying savoury cravings. Following our ingredient deep-dive on ghee, we're putting this clarified butter to work with roast potatoes, mashed potatoes, and the visually striking Hasselback potatoes. Each preparation showcases ghee's unique properties – its rich flavour, high smoke point, and excellent cannabinoid-carrying capacity. More importantly, these recipes demonstrate practical approaches to dosing that solve common edibles dilemmas, like how to serve mixed company with varying tolerance levels or preferences. The episode addresses crucial technical considerations too, including optimal cooking temperatures to preserve THC potency and methods for individual dosing within shared meals. We also explore a question from a listener about using decarbed cannabis directly in food without infusing it into fat first – a technique that opens up even more culinary possibilities.  Whether you're an experienced edibles creator or just starting to experiment beyond pre-packaged products, these potato preparations offer accessible entry points to elevate your cannabis cuisine. Ready to transform everyday ingredients into extraordinary cannabis experiences? Subscribe to Bite Me for more practical, creative approaches to edibles that respect both the power of the plant and the joy of delicious food. Your feedback helps shape future episodes, so share your favourite cannabis-infused potato preparations or other culinary cannabis questions! Support the show (https://www.buymeacoffee.com/bitemepo...) Visit the website (https://bitemepodcast.com/) for full show notes, free dosing calculator, recipes and more.