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Speaker 1: Welcome the Cannabis Talk one oh one featuring Blue with

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Speaker 1: Joe Bronde, the world's number one source for everything cannabis.

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Speaker 2: Hello and welcome to Cannabis Talk one to one, the

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Speaker 2: world's number one source for everything cannabis. They call me

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Speaker 2: the beach bar Solar. Thank you for listening to our podcast.

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Speaker 2: Call us up anytime eight hundred and four to.

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Speaker 3: Twenty nineteen eighty.

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Speaker 2: Check out our website, Cannabis Talk one oh one. We

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Speaker 2: have so many great bar blogs and articles on there.

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Speaker 2: Check out our ig pages two as well. At Cannabis

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Speaker 2: Talk one oh one. Blue is at one, Christopher right,

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Speaker 2: Joe Grande is at Joe Gronde fifty two. I am

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Speaker 2: at Solar Ski and I gotta let you guys know.

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Speaker 2: Have you seen the latest edition of Cannabis Talk Magazine

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Speaker 2: has some pretty great, very cool stories in against Yourself.

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Speaker 2: A hod copy today at your local dispensary or smoke shop.

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Speaker 2: If they don't have it's on them to hit us

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Speaker 2: up and request some copies. Check out the website Cannabis

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Speaker 2: Talkmagazine dot com and subscribe now. Now today, I've been

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Speaker 2: excited for this one mister Sheffield, who's joining us. Today's

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Speaker 2: today and our Cannabis Talk wonder Yeah that's right. A

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Speaker 2: seasoned veteran chef and also highly favored alumni of the

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Speaker 2: Canaon's Talk one to one podcast. We first met him

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Speaker 2: about a little over a year and a half ago

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Speaker 2: at our old studio right down the street, right after

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Speaker 2: I got off the phone with La ron Oils, who's

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Speaker 2: also partnering with us, taunting us this show too as well.

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Speaker 2: Wonderful products, wonderful products. With over two decades of experience

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Speaker 2: in traditional Spanish, French, regional American cuisines, he brings a

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Speaker 2: wealth of culinary knowledge and expertise to the table, along

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Speaker 2: with impeccable taste, ambition, and far reaching vision. When not

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Speaker 2: creating culinary masterpieces or making ways in the edible industry,

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Speaker 2: he can be found winning gold medals in Shotlin kung Fu?

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Speaker 2: Is that true?

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Speaker 3: It's true?

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Speaker 4: Yeah?

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Speaker 3: I used to who competing?

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Speaker 2: Wo Tang is in the house tonight, y'all, shoolin kung

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Speaker 2: fu a little busier, not as much as it's happening today.

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Speaker 2: Bring out my Kramagau following his favorite Chicago sports teams back,

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Speaker 2: kicking back and getting down with some video games. What

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Speaker 2: are your video games these.

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Speaker 4: Days, it don't play a whole heck of a lot anymore.

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Speaker 4: But I really liked Elton Ring when it came out

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Speaker 4: that actually.

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Speaker 2: Oh yeah, there's more of the kitchen over the kitchen

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Speaker 2: over the couch. Ye here to provide us with some

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Speaker 2: of my favorite parts, you know, dining, cockhils, and dessert.

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Speaker 2: Please put a chance together for the righteous leader in

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Speaker 2: the culinary adventure in which we are about to embark

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Speaker 2: the legend himself. Executive Chef of Kitchen by Georgetown Cushcakes,

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Speaker 2: mister Phil fedder Rod. Thank you so much, Jeff, Chef

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Speaker 2: Phil as I go ahead, No, no.

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Speaker 4: We're gonna do two things for you today. So I'm

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Speaker 4: gonna try and move quickly because I want to make

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Speaker 4: sure we get everything in there. Yeah, everybody, get all

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Speaker 4: the inputs. So first thing, I'm gonna start.

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Speaker 2: With salar Is this right here?

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Speaker 3: So this is a Sugies infused sugar shout out.

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Speaker 2: To Sugar Sugies.

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Speaker 3: Yeah, yeah, yeah, yeah, these are good friends of ours.

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Speaker 3: Love them very much. If I can get the bag open,

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Speaker 3: I love them. If not, very packaging, let's stay sealed.

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Speaker 3: But I've measured this out.

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Speaker 2: This is gonna be.

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Speaker 4: We're making from relate today, by the way, crem Brewlai.

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Speaker 4: So we're dipping into my old French heritage and doing

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Speaker 4: some stuff. So I've got my addition, sure, right, So

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Speaker 4: we're gonna start out with one hundred and fifty five

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Speaker 4: I'm sorry, eighty eight grams of granulated sugar.

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Speaker 2: Your eyeballing this?

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Speaker 3: No, no, no, I measured it out it Oh, okay, TV,

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Speaker 3: So I put it in here.

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Speaker 2: It exactly sugary sugar has had a pre bastion everything. Yes.

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Speaker 3: And then I'm gonna add in heavy cream. Okay. So

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Speaker 3: this is seven hundred and forty grams of heavy cream

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Speaker 3: that we're gonna put it in here. Okay, So why

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Speaker 3: am I putting my.

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Speaker 4: Sugar in with the cream? It's because you want this

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Speaker 4: sugar to dissolve right right now. There's something about this

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Speaker 4: when you're using THC. Remember, TAC breaks down once you

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Speaker 4: get to a certain temper, right, So you gotta be

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Speaker 4: very careful now anything you're doing with it. You don't

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Speaker 4: want it to go up to about three hundred degrees,

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Speaker 4: which where TC really breaks down, right, But boiling water

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Speaker 4: boils it to twelve. So we're okay if we're gonna

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Speaker 4: bring our cream up here. Does that make sense?

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Speaker 2: Yeah, so three hundred degrees is kind of like a

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Speaker 2: that's a no. No, you don't want to get to that.

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Speaker 2: You don't want to get to know you're.

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Speaker 3: Gonna kill your THHC. You know you're having infusion.

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Speaker 2: Okay, do that kind of So the ideal you said was, well.

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Speaker 3: This right here, I'm gonna bring this up to a boil.

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Speaker 3: We want to boil our cream. Whenever we're doing this.

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Speaker 4: One it dissolves the sugar. Two it makes sure our

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Speaker 4: cream is okay, right, because when you boil the cream,

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Speaker 4: if it separates and gets curls in there, you have

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Speaker 4: bad cream.

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Speaker 2: You know, it wasn't very fresh.

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Speaker 4: But one thing I'm gonna need from you on this,

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Speaker 4: watch this and make sure because when you're doing cream

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Speaker 4: and know this at home, milk cream, anything like that,

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Speaker 4: once it comes to a boil, what does it do?

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Speaker 4: It rise up, spills over, makes a huge mess in your.

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Speaker 2: Indifer sometimes the fire. So we don't say that enough

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Speaker 2: on here, cook with caution. Yeah, I can't. I just

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Speaker 2: talk one a one yes, yes, absolutely so.

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Speaker 4: Meantime, while that's eating up, what I've got here is

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Speaker 4: egg yolks. Okay, Now you can get past yourized egg

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Speaker 4: yolks if you can find them places like restaurant depot

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Speaker 4: stuff like.

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Speaker 3: That, or you can separate them yourselves as I've done here.

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Speaker 4: So what I'm gonna do with my egg yolks is

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Speaker 4: I'm actually gonna add in and we've talked about this before,

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Speaker 4: the lovely Laurent Madagas.

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Speaker 2: Yeah, that's a hit right now. Yeah about this.

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Speaker 3: It's great stuff.

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Speaker 4: I love just anything that's all natural, really strong flavor profile.

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Speaker 4: As someone has mentioned before, if you look through it,

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Speaker 4: you can actually see the little black bits in there.

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Speaker 4: That's part of the vanilla bean itself. Okay, So note

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Speaker 4: to everyone out there, if you get a crumber let

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Speaker 4: at any point in your life and you don't see

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Speaker 4: little black flecks in there, they didn't use real vanilla.

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Speaker 2: Really.

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Speaker 4: Oh yeah, you can't really do vanilla without having those

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Speaker 4: little black flecks in there.

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Speaker 3: I actually at one point running in front restaurant and

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Speaker 3: get can plants.

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Speaker 4: From customers at all the pepper in their crember lays.

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Speaker 4: It wasn't pepper, It was the little bits of vanilla.

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Speaker 2: And they just guess pepper. It's an assumption amazing. You

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Speaker 2: know there's yeah, you know, Jeff Julie Hauser of a

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Speaker 2: Flower Pharma just uses same you know, vanilla mass.

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Speaker 4: Excuse me, Madagascar and Tahiti. There's a few other places

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Speaker 4: grow the best vanilla.

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Speaker 2: Okay.

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Speaker 4: That's why they always put Madagascar in those pasts and

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Speaker 4: stuff like that, because they have really good vanilla beans

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Speaker 4: that come out of the country of Madagascar, you know,

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Speaker 4: the little absolutely little island off the coast of yeah,

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Speaker 4: of Africa.

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Speaker 3: So I'm gonna mix that into my eggyo, okay, And

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Speaker 3: it's actually okay for me to have.

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Speaker 4: This out at room temperature like this. While I'm doing

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Speaker 4: it right, it brings the egg yo temperature up a

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Speaker 4: little bit. And we're gonna show you why in just

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Speaker 4: a minute. Now you see it starting to boil. Ab Okay,

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Speaker 4: that's really all you want to see is you want

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Speaker 4: to get that little bit of a boil on there.

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Speaker 3: And what that's done is kind of gotten things to

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Speaker 3: the point where we can move on to our next step.

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Speaker 4: So I'm going to whisk it a little bit and

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Speaker 4: this is gonna get my sugar completely dissolved.

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Speaker 3: Next, I'm going to add in just a pinch of salt.

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Speaker 3: Literally just a pinch.

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Speaker 2: It's not even a table smooth, like a tenth.

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Speaker 4: Of a ground.

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Speaker 3: It's a really really small amounts.

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Speaker 4: You don't want your relays to be salty, but adding

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Speaker 4: salts recipes helps to just intensify the overall flavor flavor profile.

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Speaker 3: It's your tongue makes a taste cut.

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Speaker 2: Okay.

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Speaker 3: So here's the fun part of this, all right, and

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Speaker 3: you can help me if you want.

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Speaker 2: I would love to try this.

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Speaker 3: That burner's out hot, so you should be.

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Speaker 4: Okay. So we're gonna do something called making it a liaison.

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Speaker 2: We're gonna leaves, okay.

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Speaker 4: So we're gonna go into terminology here with some French stuff.

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Speaker 4: So a liaison, you're gonna lie. I just got rid

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Speaker 4: of my whist, so I'm gonna start this for so

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Speaker 4: to lie is to form, to bridge a gap. Right,

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Speaker 4: So we're going to temper our egg yolks, because what

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Speaker 4: happens if you put egg yolks in something.

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Speaker 2: Really hot, They're gonna fry.

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Speaker 4: They scramble right and make scramble eggs. And that's not

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Speaker 4: what we're going for, right, So I'm gonna start this

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Speaker 4: for you and show you what I'm doing.

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Speaker 3: But we want to.

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Speaker 4: Temper our egg yolks by adding a small amount first

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Speaker 4: and mixing.

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Speaker 2: So you're doing an increments, not you don't just dump

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Speaker 2: the whole thing.

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Speaker 4: In, right, And I'm bringing the temperature up on the

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Speaker 4: egg yolks while I'm adding the cream.

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Speaker 3: Okay, and you can take over there.

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Speaker 2: Well again, like you're saying, you're slowly.

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Speaker 4: Bringing up the temperature ass and what that does is

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Speaker 4: to cause it to distribute evenly and not cook the

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Speaker 4: egg yolks, so you don't get little bits.

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Speaker 2: Right, go ahead and add it in.

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Speaker 4: So add a few more little splashes, splash, Just whisk

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Speaker 4: it once it's fully incorporated.

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Speaker 3: Go on to the next piece. Okay, it's okay.

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Speaker 2: You know that the Vanila metagascar adds like you know, yeah,

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Speaker 2: very thick, you know, like texture to it. You know,

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Speaker 2: I could see why someone would think that's pepper.

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Speaker 4: Strong pronounced plate of really good stuff. Okay, now you've

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Speaker 4: brought up the sempster. Go ahead and add the rest

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Speaker 4: and whisk it really fast.

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Speaker 3: Perfect.

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Speaker 2: That is cool.

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Speaker 3: You're on your way.

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Speaker 2: Yeah, I keep whisking.

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Speaker 3: No, just get it completely mixed, just like that.

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Speaker 1: Got it.

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Speaker 4: Then the next step is going to be the strainer. Okay,

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Speaker 4: So I've got a strainer in a bowl here, I'll.

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Speaker 2: Take it, thank you.

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Speaker 4: Okay, So you're gonna just strain it through a fine

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Speaker 4: mess strainer you'll yeah, okay, and.

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Speaker 2: When you should drain it and you're not used losing

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Speaker 2: those black pepper flakes, right, No, no, that'll pass through.

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Speaker 4: But you see there's a little bits of it that's

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Speaker 4: actually it's called albumen. It's a it's an egg for

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Speaker 4: a team that won't break up.

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Speaker 2: Perhaps that again, yeah, and it actually.

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Speaker 3: Is stuck to the egg yolks themselves.

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Speaker 4: You can't really get it out of there unless you

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Speaker 4: by pastorized eggyoaks and musing, which i will already be

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Speaker 4: separated out.

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Speaker 3: So you have to strain it to get all those

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Speaker 3: bits out of there.

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Speaker 4: Also, if you happen to get any little chunks because

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Speaker 4: you didn't lea.

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Speaker 3: Properly, you.

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Speaker 4: Strain all of that out for you.

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Speaker 2: Okay, Okay.

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Speaker 3: Now here's a trick for you guys who have made.

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Speaker 4: From relayser home and if you ever find you have

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Speaker 4: little bubbles, here's what you want to be and actually

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Speaker 4: refrigerate it for a few hours, cool it down and

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Speaker 4: then skim off the bubbles that are on the top

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Speaker 4: and it's gonna give.

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Speaker 2: You a nice smooth relay BX.

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Speaker 3: Okay, so I've already done that, So I'm gonna go

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Speaker 3: to the fridge. You can see right here, I have

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Speaker 3: some already made relay base.

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Speaker 1: Subscribe to our weekly newsletter on our website, Cannabis Talk

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Speaker 1: one on one dot com.

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Speaker 2: Welcome back to cannabis to Welcome back to Cannabis Talk

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Speaker 2: one on one. We were back in our kitchen, of course,

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Speaker 2: presented by Lauren Oils. We got Chef Phil of cush

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Speaker 2: Kitchen two as well. What time is it? That's right

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Speaker 2: the highway. Dime Industries find them in California, Arizona, and Oklahoma.

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Speaker 2: Check out the website Dime Industries dot com and of

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Speaker 2: course on Instagram Dime dot Industries. We're here with mister

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Speaker 2: cheff Field's kitchen. As mentioned, we have our Kremberly base

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Speaker 2: that we liaid since I am the liaison and it's

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Speaker 2: ready to go, ready to pour out to our little

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Speaker 2: serving dishes.

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Speaker 4: Correct, right, So after we strain it, put it in

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Speaker 4: the fridge and skim off that scum and that foam

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Speaker 4: that's on the top of it.

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Speaker 2: It'll come out.

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Speaker 4: Use a pitcher something like that so you can pour

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Speaker 4: it very gently. You gotta be careful not to spill.

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Speaker 2: Correct how high am I going on?

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Speaker 5: These go to your about a quarter inch from the top,

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Speaker 5: little more, it was okay, we got a lot more

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Speaker 5: bas if you only feel.

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Speaker 2: So now, yeah, I'm not shy on the first one.

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Speaker 2: I'll shy the second. I'm like, all right, you got it?

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Speaker 4: Oh yeah, So it's all yeah, and then spread the

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Speaker 4: rest out a little bit and that'll be good.

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Speaker 3: Okay.

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Speaker 4: So I've got an oven here that I have pre

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Speaker 4: set to two hundred and seventy five degrees preheated it.

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Speaker 3: Okay, you're all good?

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Speaker 2: Oh yeah, yeah, you over that. Yeah, that's all right.

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Speaker 2: That'll be yours. Yep.

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Speaker 3: Alright, So you shoulda open.

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Speaker 2: It for me.

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Speaker 4: Now here's the track. Take the tray with them on there.

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Speaker 4: Be very careful as you walk them so they don't

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Speaker 4: still over the sides. Slip them into the oven. Now,

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Speaker 4: don't push it in all the way.

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Speaker 3: I've got some water here we're gonna do. It's called

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Speaker 3: the water back, okay, okay.

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Speaker 4: So you pour water into your pan, hopefully until it

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Speaker 4: fills up about halfway up the dishes.

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Speaker 3: This is gonna keep our melis from burning on the

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Speaker 3: bottom because when we close this okay.

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Speaker 2: So literally like about a quarter inch of water on

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Speaker 2: the pan around the crim delay.

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Speaker 4: Yeah, it should come halfway up the dish. And what

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Speaker 4: that's doing is because that pan is gonna get hot

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Speaker 4: right inside of the oven. You don't want to cook

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Speaker 4: the bottom of your berlays before the top is done.

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Speaker 4: That water kind of diffuses, spreads it out, makes it

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Speaker 4: more gentle. Okay. It's also while we're doing a two

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Speaker 4: hundred and seventy five degree oven, because you don't want

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Speaker 4: to skin to form. We don't want the.

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Speaker 3: Eggs to curdle anything like that. We're cooking low and

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Speaker 3: slow for.

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Speaker 2: This particular process.

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Speaker 4: Okay, so those are gonna go into the oven one hour,

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Speaker 4: so thirty minutes.

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Speaker 3: Let them cook.

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Speaker 4: After those thirty minutes, turn them, put them back in

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Speaker 4: the oven. Give it another thirty minutes. Okay, they should

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Speaker 4: cook to I've got it written down here, one hundred

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Speaker 4: and sixty degrees internal temperature. Use your digital thermometers if

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Speaker 4: you've got one, check it. Make sure they're fully cooked.

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Speaker 4: Let's be safe with everything that we prepare for people

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Speaker 4: right now. I've already done all of this. I came

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Speaker 4: in earlier this morning, So solar, if you want to

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Speaker 4: grab one of my berlats that I made earlier today,

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Speaker 4: a little more television magic woo, and I'm gonna get

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Speaker 4: my torch.

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Speaker 2: Oh, we definitely have a torch somewhere around here.

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Speaker 4: I was expecting you guys would to be all light

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Speaker 4: honest that we have you how to do the.

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Speaker 3: Sugar you want to you want to bring them all out?

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Speaker 2: Actually, how many?

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Speaker 3: We'll just do one for now. We'll demonstrate it. That

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Speaker 3: will make release for everybody.

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Speaker 4: Absolutely, okay, So put your torch going actually, wait, put the.

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Speaker 3: Sugar on first.

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Speaker 2: Sugar first, then the torch.

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Speaker 4: I'm not gonna do much go about it. So you're

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Speaker 4: gonna take your sugar. Now, I've got some pure cane sugar. Actually,

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Speaker 4: one of the best things for this is sugar in

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Speaker 4: the raw, those big, really really.

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Speaker 2: Nice sugar crust but kind of like the rocky sugar. Yeah, yeah, yeah, exactly.

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Speaker 4: Okay, but you want a thick layer of sugar all

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Speaker 4: the way across the top, Okay, say sixteenth something like that.

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Speaker 4: So there's sugar all the way across okay, easily distribute it.

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Speaker 4: Now we're gonna fire up our torch.

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Speaker 2: Scary here, Yeah, and have you done it with like

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Speaker 2: ground simon or anything like or brown sugar anything like that.

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Speaker 4: That probably wouldn't work because brown sugar has no molasses

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Speaker 4: in it. It's got a question though. Okay, so you

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Speaker 4: start it, see how it turns brown? Oh yeah, oh yeah,

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Speaker 4: So keep going. That's cremberlet. What is bruleting as that

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Speaker 4: sus my friends means burned really yeah, burnt creamy. So

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Speaker 4: that means you can go black with your sugar. You

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Speaker 4: don't have to be afraid of fully caramelizing it all

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Speaker 4: the way. That bitterness from the from the burned sugar

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Speaker 4: is actually quite pleasing you, right, balanced with the sweetness

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Speaker 4: of the crumberlets and the vanilla and everything like that.

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Speaker 4: So we get our sugar nicely meltic. Then you're gonna

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Speaker 4: move it around.

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Speaker 6: Until your torch goes out, Say Daniel, come on, man,

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Speaker 6: he said, fill that thing out with the utinet.

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Speaker 4: Too many daves over here. If you have technical difficulties,

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Speaker 4: don't you're afraid?

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Speaker 3: Just keep going.

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Speaker 2: That's cool, I mean as stars.

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Speaker 3: So you wanted the sugar to liquefy.

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Speaker 4: Yeah, and then you just kind of spread it around. Okay,

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Speaker 4: I'm gonna shut this out all.

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Speaker 3: Right now, that'll set like that.

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Speaker 4: You want to let your berla sit for a minute,

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Speaker 4: not too long.

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Speaker 2: That smell, oh man, you guys just burn sugar. I

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Speaker 2: love that smell. It's almost not like a campfire smell,

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Speaker 2: but just like a oh yeah, it's a smoke and

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Speaker 2: smell to it.

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Speaker 4: And you should be able to take just you know,

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Speaker 4: a spoon or something like that when it's all done

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Speaker 4: and here's your here's your little test. It is probably

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Speaker 4: best is when you do it, you should hear.

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Speaker 2: No, wait, that happens not fast, but I mean that's

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Speaker 2: why you let it cool obviously.

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Speaker 4: Yeah. It basically turns into glass the top. It's a

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Speaker 4: sugar glass that goes over the top. But that gives

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Speaker 4: you your texture on the top of everything because your

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Speaker 4: sugar has been burned and caramelized. It gives you an

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Speaker 4: extra flavor profile. You always want to be building your

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Speaker 4: flavors with multiple things like bitterness, sweetness, sourness, saltiness, or pequance,

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Speaker 4: which is like pepper flavor, right yeah, or umami is

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Speaker 4: the last flavor profile. The more of these things you

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Speaker 4: layer in any recipe, the more dynamic it is on

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Speaker 4: the palate and more delicious it's going to be. So

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Speaker 4: burning your sugar a little bit totally cool at us. Okay,

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Speaker 4: so we'll set that aside. There's our French burlet with

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Speaker 4: loran Madagascar Bourbon Vaniladi.

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Speaker 2: Taste guys awesome, and the sugars is the sugar is

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Speaker 2: infused sugar. Sugars infused sugar awesome.

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Speaker 3: Okay, so we'll move on to sidecars next. I wanted

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Speaker 3: to do a classic cocktail.

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Speaker 2: I told you I have a bartending background, right, Oh yeah,

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00:16:21,280 --> 00:16:22,600
Speaker 2: So I'm gonna let you take the lead on this,

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Speaker 2: and I this is something I'm excited for because these

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00:16:25,360 --> 00:16:29,240
Speaker 2: are my two industries that transcend together. Obviously mixology you

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Speaker 2: know cannabis, you know anything culinary.

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Speaker 4: So now I'm gonna intimidated. I feel like I'm gonna

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00:16:34,880 --> 00:16:38,160
Speaker 4: I gotta step up and do this. I'm not a mixologist.

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Speaker 2: This is your stage. I think stage is actually French

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Speaker 2: for yeah, the trial. Now, who knows French's definitely awesome.

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Speaker 3: Well, plenty of ice, right, I like to shake this cocktail.

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Speaker 3: Some people like their cocktail.

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Speaker 2: Stir and again, we're making a sidecar. So a side

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00:17:00,080 --> 00:17:02,200
Speaker 2: car is kind of like very similar to you if

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Speaker 2: you've had it like an old Fashion or Manhattan, a

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00:17:04,680 --> 00:17:08,879
Speaker 2: bourbon you know, some bourbon based brandy based courts and

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00:17:08,920 --> 00:17:10,120
Speaker 2: stuff like that to as well.

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00:17:10,240 --> 00:17:14,119
Speaker 3: So you've got cabasi yep. Sidecars are a classic cognac cocktail.

401
00:17:14,080 --> 00:17:16,760
Speaker 2: Great dessert cocktail. If you have a sweet tooth like me,

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00:17:16,920 --> 00:17:17,480
Speaker 2: this is great.

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Speaker 4: Harry's pairs really really well with something like a cumber Absolutely,

404
00:17:21,440 --> 00:17:24,280
Speaker 4: it's awesome. So you gonn counce and a half of

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00:17:24,440 --> 00:17:29,720
Speaker 4: our cavas brandy in there, okay, and that's our start.

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Speaker 3: Next we're gonna go with triple any orange look corrible.

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00:17:34,680 --> 00:17:37,960
Speaker 2: World these some people use quantro Absolutely, that'll work really well.

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00:17:37,960 --> 00:17:39,480
Speaker 3: I guess Graymarnier might be an alternate.

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00:17:39,520 --> 00:17:42,840
Speaker 2: Gray Maarney. Contro Controls makes a crand Country in the

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00:17:42,920 --> 00:17:45,480
Speaker 2: War which actually has the it's triple sack brandy and

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00:17:45,800 --> 00:17:48,600
Speaker 2: uh orange look cord to as well, another orange based

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00:17:48,600 --> 00:17:50,440
Speaker 2: too as much. I'm just brandy to go if you

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00:17:50,480 --> 00:17:52,240
Speaker 2: wanted to skip a step, you know, but I think,

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00:17:52,400 --> 00:17:54,280
Speaker 2: like you know, doing it like this from scratch is

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00:17:54,280 --> 00:17:56,520
Speaker 2: awesome as we have the orange brandy anga.

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00:17:57,640 --> 00:17:59,800
Speaker 3: So that is a half an ounce of triple second

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00:18:00,119 --> 00:18:00,320
Speaker 3: in there.

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00:18:00,440 --> 00:18:00,920
Speaker 2: Petounds.

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00:18:01,080 --> 00:18:04,040
Speaker 4: Now this is lemon juice three quarters of an ounce. Okay,

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00:18:04,400 --> 00:18:07,200
Speaker 4: it's a very citrusy cocktail. I love that, very fresh

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00:18:07,280 --> 00:18:07,440
Speaker 4: like that.

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00:18:07,760 --> 00:18:08,600
Speaker 3: Okay, now we're.

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00:18:08,440 --> 00:18:10,359
Speaker 4: Gonna go back into our Loran stuff because they've got

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00:18:10,400 --> 00:18:12,480
Speaker 4: some great products out there that really boost this up.

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Speaker 2: So I wanted to do this.

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00:18:13,880 --> 00:18:17,840
Speaker 4: This is the Lran super strength orange brandy flavoring super strength,

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00:18:18,000 --> 00:18:18,640
Speaker 4: So we want.

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Speaker 3: To be really careful with this. I'm actually gonna go

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Speaker 3: all the way down to my little quarter teaspoon here.

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Speaker 2: Just at a touch of that in there.

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Speaker 3: Now, these are delicious, They're strong.

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Speaker 2: Floor if you want to smell that, you know, I've

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00:18:33,080 --> 00:18:36,400
Speaker 2: you know, I've that is great. Love the orange brandy.

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00:18:36,480 --> 00:18:38,760
Speaker 2: Definitely have you used a peppermint before? And uh, you know,

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00:18:38,840 --> 00:18:40,959
Speaker 2: mochus and stuff like that. You want to be very

436
00:18:41,000 --> 00:18:43,680
Speaker 2: timid when you use this stuff. Again, super strength, but

437
00:18:43,880 --> 00:18:46,600
Speaker 2: it's just amazing, you know, maybe cocktails, cakes, all that

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00:18:46,720 --> 00:18:47,720
Speaker 2: kind of stuff too as well.

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00:18:47,840 --> 00:18:49,720
Speaker 4: Yeah, and something else I'm doing this is a little

440
00:18:49,760 --> 00:18:51,920
Speaker 4: variation that I kind of came up with myself on this.

441
00:18:52,119 --> 00:18:54,200
Speaker 3: This is a simple syrup that was maybe just cane sugar,

442
00:18:54,800 --> 00:18:55,480
Speaker 3: but I also.

443
00:18:55,320 --> 00:18:57,840
Speaker 4: Added a tiny bit of this gum arabic and okay,

444
00:18:57,960 --> 00:18:59,640
Speaker 4: and you're gonna find out why. And it's like I'll

445
00:18:59,640 --> 00:19:02,480
Speaker 4: come there is like a mulcifier, which means it will

446
00:19:02,520 --> 00:19:05,480
Speaker 4: take fast and kind of whip them into any kind

447
00:19:05,480 --> 00:19:05,919
Speaker 4: of liquid.

448
00:19:06,040 --> 00:19:07,399
Speaker 3: Okay, that's perfect for what we're doing here.

449
00:19:07,400 --> 00:19:09,800
Speaker 2: We're here a contail so fats to liquid. We call

450
00:19:09,800 --> 00:19:11,920
Speaker 2: it a mulcifide, right, got it.

451
00:19:12,080 --> 00:19:14,639
Speaker 3: So the last thing I want to add here is

452
00:19:14,800 --> 00:19:17,520
Speaker 3: this is my our rant cush kitchen oils.

453
00:19:17,600 --> 00:19:20,560
Speaker 4: Oh yeah, okay, Now these are grape seedffusee oils more

454
00:19:20,760 --> 00:19:23,320
Speaker 4: MCT depending on which flavor profile you're going with.

455
00:19:23,880 --> 00:19:25,800
Speaker 3: I'm gonna take a little bit of our unflavored oil

456
00:19:25,840 --> 00:19:26,439
Speaker 3: and add in there.

457
00:19:26,840 --> 00:19:29,720
Speaker 4: Because I use that gum arabic syrup, it's gonna help

458
00:19:29,800 --> 00:19:32,680
Speaker 4: to mulcify that oil into my drink so it's spread

459
00:19:32,720 --> 00:19:33,840
Speaker 4: evenly throughout the whole thing.

460
00:19:34,200 --> 00:19:35,879
Speaker 2: Okay, And that is an a huge product.

461
00:19:35,920 --> 00:19:39,640
Speaker 3: Correct, that's infused. So now we're not just making sidecars,

462
00:19:39,680 --> 00:19:42,480
Speaker 3: we're making infuse cars.

463
00:19:42,640 --> 00:19:48,160
Speaker 2: Yes, I'm gonna hand me a five. Yep. Always shake

464
00:19:48,280 --> 00:19:50,640
Speaker 2: vigorous way, yeah, shake vigorous way.

465
00:19:51,440 --> 00:19:52,639
Speaker 3: They don't let it get hot there.

466
00:19:52,720 --> 00:19:56,679
Speaker 2: We'll do that shake and viggers. They obviously for at

467
00:19:56,800 --> 00:20:00,560
Speaker 2: least you know, ten to fifteen seconds, get those ingreeds

468
00:20:00,600 --> 00:20:05,800
Speaker 2: shaking up really nice. And this is served in what

469
00:20:05,960 --> 00:20:08,280
Speaker 2: we what they call a coup glass. I know you

470
00:20:08,400 --> 00:20:12,240
Speaker 2: mentioned as a bird bath glass. Great glass for Marchin

471
00:20:12,480 --> 00:20:17,720
Speaker 2: too as well. Julian's throwing her avocado uh moose chocolate

472
00:20:17,800 --> 00:20:20,480
Speaker 2: moos and these two as well. So they're fun presentations always,

473
00:20:20,520 --> 00:20:22,000
Speaker 2: you know, half the battle, you know, in.

474
00:20:22,040 --> 00:20:24,520
Speaker 3: Terms of presentation. I'm gonna take a peel or really

475
00:20:24,560 --> 00:20:25,560
Speaker 3: quick if it's sharp enough.

476
00:20:26,040 --> 00:20:27,880
Speaker 2: The best part of it, this is what really makes

477
00:20:27,960 --> 00:20:29,800
Speaker 2: the drink. This is where you get that aroma. This

478
00:20:29,920 --> 00:20:30,560
Speaker 2: is where you get that.

479
00:20:30,800 --> 00:20:32,320
Speaker 3: And I don't think fan, I know you're a bartender.

480
00:20:32,359 --> 00:20:33,600
Speaker 3: This is an old bartending trick.

481
00:20:33,640 --> 00:20:33,879
Speaker 2: I know.

482
00:20:33,920 --> 00:20:34,600
Speaker 3: Where you turn it.

483
00:20:34,680 --> 00:20:37,600
Speaker 2: Let the oil oh yeah, a little bit, and when

484
00:20:37,640 --> 00:20:39,639
Speaker 2: you do that, you can actually see the you know,

485
00:20:39,840 --> 00:20:42,919
Speaker 2: it almost kind of like sprays out of it, you know, and.

486
00:20:43,000 --> 00:20:45,400
Speaker 4: That's going to make sure that every flavor get every

487
00:20:45,520 --> 00:20:47,000
Speaker 4: sip you take. It's a little bit of that orange

488
00:20:47,040 --> 00:20:48,560
Speaker 4: oil on your lips and on your palate.

489
00:20:48,760 --> 00:20:50,760
Speaker 2: Absolutely it tastes absolutely.

490
00:20:51,160 --> 00:20:52,320
Speaker 3: We can make more of these in a minute.

491
00:20:52,480 --> 00:20:54,040
Speaker 2: And how many milligrams do you think is in this?

492
00:20:54,640 --> 00:20:56,240
Speaker 3: So I just put in a couple of drops in there,

493
00:20:56,280 --> 00:20:57,640
Speaker 3: so you should have about ten milligrams.

494
00:20:57,880 --> 00:20:58,200
Speaker 2: Okay.

495
00:20:58,680 --> 00:21:02,239
Speaker 4: Now, these are our DC bottles right here, okay and there,

496
00:21:02,320 --> 00:21:04,680
Speaker 4: so it's not these are actually unfused for demonstration purposes.

497
00:21:04,760 --> 00:21:07,440
Speaker 4: But we have these available here in California in a

498
00:21:07,520 --> 00:21:11,560
Speaker 4: thirty millimeter bottle. We also have them online in a

499
00:21:11,640 --> 00:21:14,200
Speaker 4: CVD version that's available just any rate, and we're directly

500
00:21:14,200 --> 00:21:17,320
Speaker 4: off of our website, pushed off the kitchen and in

501
00:21:17,480 --> 00:21:18,679
Speaker 4: DC as well.

502
00:21:18,760 --> 00:21:22,040
Speaker 2: As it tastes, it tastes good. Yeah, that's how hard

503
00:21:22,119 --> 00:21:25,200
Speaker 2: psychicist supposed to taste. You know. It's you taste that lemming,

504
00:21:25,320 --> 00:21:29,080
Speaker 2: then you get the sweet and then oh man, that's good.

505
00:21:30,119 --> 00:21:32,840
Speaker 2: You know, it's funny some people because you can stir

506
00:21:32,920 --> 00:21:34,360
Speaker 2: these two as well, you know, I know, you shake

507
00:21:34,400 --> 00:21:36,920
Speaker 2: shook it, and that's great like that. You can actually

508
00:21:36,960 --> 00:21:39,280
Speaker 2: stare this too as well, you know the James Bond line,

509
00:21:39,320 --> 00:21:40,399
Speaker 2: you know, shake it, not staring.

510
00:21:41,040 --> 00:21:43,160
Speaker 3: Let's gonna have more water. Concept number be a little

511
00:21:43,160 --> 00:21:43,600
Speaker 3: bit colder.

512
00:21:43,840 --> 00:21:46,800
Speaker 2: Okay, Yeah, that's kind of how I feel about it.

513
00:21:46,920 --> 00:21:49,200
Speaker 3: Now you can do a sugar round houm glasses as well.

514
00:21:49,160 --> 00:21:51,200
Speaker 2: That's right, yeah, which is really nice for parties. That

515
00:21:51,400 --> 00:21:51,920
Speaker 2: is really good.

516
00:21:52,000 --> 00:21:53,600
Speaker 3: So after you do the orange oil, just don't get

517
00:21:53,640 --> 00:21:55,440
Speaker 3: in a little bit of sugar. Okay, let's try a

518
00:21:55,480 --> 00:21:56,480
Speaker 3: little bit of crumber label.

519
00:21:56,600 --> 00:21:57,840
Speaker 2: That is so good. Yeah.

520
00:21:57,880 --> 00:21:59,480
Speaker 3: We need to cut to a break a bit about

521
00:21:59,480 --> 00:21:59,800
Speaker 3: that time.

522
00:22:00,080 --> 00:22:04,040
Speaker 2: That's yeah, right, present Nickson like following.

523
00:22:04,160 --> 00:22:06,000
Speaker 1: Subscribe to Cannabis Talk one on one.

524
00:22:06,200 --> 00:22:15,240
Speaker 2: Now now back to the number one cannabis show on

525
00:22:15,320 --> 00:22:15,840
Speaker 2: the planet.

526
00:22:16,520 --> 00:22:19,920
Speaker 1: You know what, get Now back to the number one

527
00:22:20,000 --> 00:22:21,639
Speaker 1: cannabis show in the universe.

528
00:22:21,920 --> 00:22:22,960
Speaker 3: Cannabis Talk one.

529
00:22:24,080 --> 00:22:28,040
Speaker 2: Calid Effects full of broad spectrum head xtracking products contain CBD,

530
00:22:28,240 --> 00:22:31,200
Speaker 2: CBG in some thirteen one hundred plus other elements and

531
00:22:31,280 --> 00:22:35,280
Speaker 2: our naturally derived substances from the head and plants. Check

532
00:22:35,320 --> 00:22:38,600
Speaker 2: out the tinctures, waters, topicals and bave collections. Go feel

533
00:22:38,600 --> 00:22:42,760
Speaker 2: the effects with Cali Effects at califx dot com. We

534
00:22:42,880 --> 00:22:45,919
Speaker 2: are back with Cheff Phil and we're just joined by

535
00:22:45,920 --> 00:22:48,520
Speaker 2: Miss Julie Hauser and Mary of Elevations Nations too as well.

536
00:22:48,600 --> 00:22:51,840
Speaker 2: Julia of course a flower pharma oh law and what

537
00:22:52,000 --> 00:22:54,400
Speaker 2: are the name of your your zenko correct, Yeah, yeah,

538
00:22:54,480 --> 00:22:57,720
Speaker 2: sweet carries that they're gonna do some tastes that seeing

539
00:22:57,720 --> 00:23:01,600
Speaker 2: the first Sheffield whipped of uh list French crembreulet as

540
00:23:01,640 --> 00:23:04,840
Speaker 2: well as a sidecard to pair that with. So if

541
00:23:04,840 --> 00:23:07,399
Speaker 2: you're sweet toothed, blake me, we're just gonna dig right

542
00:23:07,440 --> 00:23:10,159
Speaker 2: into this. You know this was concocted awesomely.

543
00:23:10,320 --> 00:23:11,160
Speaker 4: You know these two.

544
00:23:11,280 --> 00:23:13,880
Speaker 2: With the torch that you have, you can actually burn

545
00:23:13,960 --> 00:23:16,240
Speaker 2: these as well. You're trying to get more of that

546
00:23:16,280 --> 00:23:17,360
Speaker 2: aroma too as well.

547
00:23:18,720 --> 00:23:26,040
Speaker 3: Nice, so excited from back then at the restaurant.

548
00:23:26,560 --> 00:23:31,160
Speaker 2: I love yes, yes, I love it nice.

549
00:23:31,280 --> 00:23:33,240
Speaker 3: So it should be set up, it should be nice

550
00:23:33,280 --> 00:23:36,359
Speaker 3: and smooth and creamy. No, so you guys noticed the sugar.

551
00:23:36,880 --> 00:23:39,840
Speaker 3: So it's I mean with Cremberley, it's it's creamy, it's

552
00:23:39,920 --> 00:23:44,199
Speaker 3: solved ow, it's it's unctious. But then you get crispy sugar.

553
00:23:44,880 --> 00:23:47,440
Speaker 4: It gives you a different texture, gives you that bitterness,

554
00:23:47,440 --> 00:23:48,480
Speaker 4: It develops flavor.

555
00:23:48,240 --> 00:23:50,640
Speaker 3: Profiles, and it's that tastes.

556
00:23:50,320 --> 00:23:56,880
Speaker 4: For such a simple dessert. You can instead of using

557
00:23:58,000 --> 00:24:00,600
Speaker 4: the pelopace, you could use the statue to make the sash.

558
00:24:02,000 --> 00:24:04,240
Speaker 3: You know, you can do cinnamon that you can do.

559
00:24:05,200 --> 00:24:08,639
Speaker 3: I've done orangeentines ones where you use like orange and orange.

560
00:24:08,880 --> 00:24:10,000
Speaker 2: Oh, yes in there.

561
00:24:11,520 --> 00:24:21,760
Speaker 3: Yeah, you need something. We'll make those up for the

562
00:24:21,800 --> 00:24:23,840
Speaker 3: staff here as well, because I gotta take my relay

563
00:24:23,920 --> 00:24:26,560
Speaker 3: dishes with me, so you guys gonna need all it fast.

564
00:24:27,080 --> 00:24:33,160
Speaker 2: This is so Yeah.

565
00:24:33,320 --> 00:24:34,840
Speaker 3: I think it's a wonderful deserve profile.

566
00:24:34,920 --> 00:24:37,000
Speaker 4: I think a sier scrimlay along with a sidecar will

567
00:24:37,000 --> 00:24:39,359
Speaker 4: be an excellent finisher for a real something like that.

568
00:24:40,800 --> 00:24:44,440
Speaker 2: Delicious, really delicious, Chef Phil, I haven't done the high

569
00:24:44,480 --> 00:24:46,200
Speaker 2: five with you. I know you might have done it before,

570
00:24:46,280 --> 00:24:50,359
Speaker 2: but new answers. Well, let's get right into it. Question

571
00:24:50,480 --> 00:24:52,119
Speaker 2: number one of the high five, how old were you

572
00:24:52,160 --> 00:24:54,200
Speaker 2: the first time you spoke cannabis? And where'd you get

573
00:24:54,200 --> 00:24:55,879
Speaker 2: it from? That's might not be a new answer, but

574
00:24:55,960 --> 00:24:57,680
Speaker 2: who knows. Maybe. Well, I'll tell you what.

575
00:24:57,880 --> 00:25:00,080
Speaker 4: When I really started to use it a great it

576
00:25:00,119 --> 00:25:01,480
Speaker 4: was actually similar situation to you.

577
00:25:01,800 --> 00:25:05,720
Speaker 3: I have DBT deeply in thrombosis. Yeah, blood clots in

578
00:25:05,840 --> 00:25:06,320
Speaker 3: my legs.

579
00:25:06,800 --> 00:25:08,840
Speaker 4: It actually sidelined me for my cowent career at one

580
00:25:08,880 --> 00:25:12,199
Speaker 4: point and in my recovery process. That's when I really

581
00:25:12,240 --> 00:25:14,440
Speaker 4: started to turn the cannabis on a regular basis because

582
00:25:14,760 --> 00:25:15,720
Speaker 4: terrible pain in my legs.

583
00:25:15,720 --> 00:25:16,280
Speaker 2: A lot of things like that.

584
00:25:16,359 --> 00:25:18,800
Speaker 3: I'll side a tumor removed a while back and it

585
00:25:18,880 --> 00:25:19,280
Speaker 3: was great.

586
00:25:19,160 --> 00:25:23,639
Speaker 2: For my recovery in that as well. So yeah, that's awesome.

587
00:25:23,640 --> 00:25:25,480
Speaker 3: That would have been in twenty twenty.

588
00:25:25,760 --> 00:25:28,119
Speaker 2: That is a way to start with the success story,

589
00:25:28,160 --> 00:25:30,359
Speaker 2: you know. Question number two of the High five, what

590
00:25:30,520 --> 00:25:32,200
Speaker 2: is your favorite way to use cannons?

591
00:25:32,600 --> 00:25:32,719
Speaker 1: Now?

592
00:25:32,760 --> 00:25:34,440
Speaker 3: And I've said this before, I'll say it again. It's

593
00:25:34,560 --> 00:25:35,679
Speaker 3: our coush kitchen oils.

594
00:25:36,200 --> 00:25:38,119
Speaker 4: I'm a runner now. It's all the ways that I

595
00:25:38,240 --> 00:25:40,160
Speaker 4: kind of keep my blood thro while my circulation going,

596
00:25:40,880 --> 00:25:43,359
Speaker 4: and before I go out, I will take a dropper

597
00:25:43,440 --> 00:25:45,040
Speaker 4: full of Actually I prefer.

598
00:25:44,920 --> 00:25:47,880
Speaker 3: The lemon oil that we have in DC, and it'll

599
00:25:47,960 --> 00:25:50,560
Speaker 3: help me with my recovery. And those prs come quicker,

600
00:25:50,600 --> 00:25:50,959
Speaker 3: don't they.

601
00:25:51,119 --> 00:25:53,680
Speaker 4: Yeah, And when I get home, I you know, I

602
00:25:53,880 --> 00:25:56,199
Speaker 4: I'll put it this way.

603
00:25:56,240 --> 00:25:57,760
Speaker 3: It makes it more entertaining when I'm out running.

604
00:25:57,880 --> 00:25:59,520
Speaker 4: Yeah, of course it can kind of work for your

605
00:25:59,520 --> 00:26:02,120
Speaker 4: mental prosuit that says while you're doing it. So that's

606
00:26:02,200 --> 00:26:03,960
Speaker 4: probably my favorite way that the same thing we.

607
00:26:04,040 --> 00:26:06,520
Speaker 2: Have in cond of for sure, that makes sense. Question

608
00:26:06,600 --> 00:26:08,760
Speaker 2: number three of the High five, the craziest place you've

609
00:26:08,760 --> 00:26:10,280
Speaker 2: ever used cannabis or smoked.

610
00:26:13,320 --> 00:26:13,920
Speaker 4: I'm here.

611
00:26:14,920 --> 00:26:17,119
Speaker 2: I was gonna make that as a joke, but this

612
00:26:17,359 --> 00:26:19,119
Speaker 2: is you know, we've we've had so many you know,

613
00:26:19,359 --> 00:26:20,840
Speaker 2: we had a guests a couple of months ago. The

614
00:26:20,880 --> 00:26:23,399
Speaker 2: first time they smoked cannabis in seventeen years was on

615
00:26:23,480 --> 00:26:26,760
Speaker 2: our show you know Better in you know had some

616
00:26:26,920 --> 00:26:29,479
Speaker 2: you know PTSD too as well. So love hearing these stories.

617
00:26:29,800 --> 00:26:32,679
Speaker 2: This is a crazy place to smoke, you know, it's.

618
00:26:32,640 --> 00:26:35,760
Speaker 4: I mean, the environment here is it's a colectic, it's active.

619
00:26:35,800 --> 00:26:37,720
Speaker 4: You've always got people running around doing a lot.

620
00:26:37,640 --> 00:26:40,159
Speaker 2: Of different things. Yes, so it's our little it's our

621
00:26:40,200 --> 00:26:42,399
Speaker 2: cannabis CT one on one in campus. So thank you

622
00:26:42,440 --> 00:26:45,000
Speaker 2: again guys for joining us when you're coming from across

623
00:26:45,080 --> 00:26:47,800
Speaker 2: the state lines for this, you know. And yes, question

624
00:26:47,920 --> 00:26:50,440
Speaker 2: number four, what is your go to munchies after you

625
00:26:50,560 --> 00:26:51,040
Speaker 2: get high?

626
00:26:51,320 --> 00:26:55,520
Speaker 4: Well, I'm the Chicago, Okay native, So deep dish pizza

627
00:26:55,800 --> 00:26:56,679
Speaker 4: yeah kind of comes in.

628
00:26:57,119 --> 00:26:59,400
Speaker 2: So which gets bagged on a lot. I love deep

629
00:26:59,440 --> 00:27:01,320
Speaker 2: dish pizza, you know, I know New York.

630
00:27:02,359 --> 00:27:06,119
Speaker 4: Yeah, there's a lot of some par deep dish pizza

631
00:27:06,160 --> 00:27:08,640
Speaker 4: out there, but like the really good ones, you really

632
00:27:08,640 --> 00:27:10,720
Speaker 4: can't find them outside of certain places, right, but a

633
00:27:10,760 --> 00:27:12,960
Speaker 4: good alternative where I'm at is Sicilian.

634
00:27:12,640 --> 00:27:17,840
Speaker 2: Style, Okay, great, deeper it definitely. Yeah. You know, we're

635
00:27:17,960 --> 00:27:20,040
Speaker 2: out d C. You know, visiting you guys for National

636
00:27:20,040 --> 00:27:22,480
Speaker 2: Cannabis Festival last year. We were wondering, you know, like,

637
00:27:22,560 --> 00:27:25,040
Speaker 2: what's the DC Midwest. It's not the Midwest, but you know,

638
00:27:25,160 --> 00:27:27,040
Speaker 2: what's the DC. You know, we were again, we had

639
00:27:27,080 --> 00:27:28,720
Speaker 2: no idea. I think we ended up getting some crawfish

640
00:27:28,800 --> 00:27:31,399
Speaker 2: or something, but it was not it. That's not it.

641
00:27:32,920 --> 00:27:35,160
Speaker 2: We were, you know, we were the National Canvas Festival

642
00:27:35,200 --> 00:27:39,960
Speaker 2: a couple of days after Fourapea Yeah, okay, crab, yeah,

643
00:27:40,000 --> 00:27:40,520
Speaker 2: that's that's a.

644
00:27:40,720 --> 00:27:42,960
Speaker 3: Lot of crab rock fish. There's a few things that

645
00:27:43,000 --> 00:27:43,359
Speaker 3: are out there.

646
00:27:43,359 --> 00:27:46,080
Speaker 2: Half smokes are a big d C tradition, okay, yeah, yeah,

647
00:27:46,280 --> 00:27:48,200
Speaker 2: and then Chicago obviously the Deep Dish too as well.

648
00:27:48,440 --> 00:27:50,800
Speaker 2: So BJ's pizza if you're familiar with I'm not sure

649
00:27:50,840 --> 00:27:52,520
Speaker 2: if you are, if they have it out there, so

650
00:27:52,640 --> 00:27:55,040
Speaker 2: it's like a thick Doughey pizza. Some people are, if

651
00:27:55,040 --> 00:27:56,800
Speaker 2: you've out of there, famous for the Pazooki's you know

652
00:27:56,880 --> 00:27:59,040
Speaker 2: and all that. So I always thought that was kind

653
00:27:59,040 --> 00:28:01,520
Speaker 2: of like a Chicago style, very Dolley thick slice pizza.

654
00:28:01,560 --> 00:28:03,040
Speaker 2: So I love that, you know, I'm a textra person.

655
00:28:03,160 --> 00:28:06,280
Speaker 4: So the Detroit style where they put the sauce on

656
00:28:06,359 --> 00:28:08,840
Speaker 4: top of the same thing, where it's like with the cheese, yeah.

657
00:28:09,680 --> 00:28:12,800
Speaker 2: On top, yeah yeah pie true pie crush your number

658
00:28:12,840 --> 00:28:15,000
Speaker 2: five of the high five. If you could smoke canvas

659
00:28:15,119 --> 00:28:19,000
Speaker 2: with anyone dead or alive, who would be? And why?

660
00:28:19,280 --> 00:28:19,399
Speaker 4: Now?

661
00:28:19,480 --> 00:28:21,119
Speaker 2: I gave this some thought because I know it was

662
00:28:21,160 --> 00:28:22,680
Speaker 2: the last one. What was the last one you saw

663
00:28:22,960 --> 00:28:23,360
Speaker 2: last time?

664
00:28:23,440 --> 00:28:26,320
Speaker 4: I made a blanket answer where I said I would

665
00:28:26,400 --> 00:28:28,240
Speaker 4: love to get the world leaders together and have them.

666
00:28:29,119 --> 00:28:31,600
Speaker 2: Yeah, it's not so blanket. I mean, we got a

667
00:28:31,640 --> 00:28:33,600
Speaker 2: lot of Jesus lately, a lot of Bob Marle. There's

668
00:28:33,600 --> 00:28:36,800
Speaker 2: a lot of Snoop dogs. But that's but now Nato,

669
00:28:36,840 --> 00:28:38,240
Speaker 2: I would like to smoke weed Nato.

670
00:28:39,560 --> 00:28:41,960
Speaker 3: You even't thought about it? The most fun I think

671
00:28:42,000 --> 00:28:44,880
Speaker 3: in a historical figures wild I think it would be

672
00:28:44,960 --> 00:28:46,320
Speaker 3: really really He's.

673
00:28:46,160 --> 00:28:50,800
Speaker 4: Such an intuitive, insightful, funny you know intellectual, probably could

674
00:28:50,880 --> 00:28:52,440
Speaker 4: entertain the pants off you the whole time.

675
00:28:52,840 --> 00:28:54,000
Speaker 3: You know, you would have to say it where.

676
00:28:53,840 --> 00:28:55,880
Speaker 2: It's it's amazing, you know, like you guys, you know,

677
00:28:56,040 --> 00:28:57,960
Speaker 2: being you know, cheesh, you know, I would think we

678
00:28:58,120 --> 00:29:00,600
Speaker 2: did this with Heidi of the wrong oil, she said,

679
00:29:00,640 --> 00:29:03,440
Speaker 2: Anthony Bourdain, you know, and I think that's a great

680
00:29:03,520 --> 00:29:09,440
Speaker 2: choice and experience too as well. Cheff, Phil, thank you again.

681
00:29:09,720 --> 00:29:11,360
Speaker 2: Tell us, I mean, can you run down like your

682
00:29:11,360 --> 00:29:13,520
Speaker 2: flavor profiles that you guys have, you know, on your

683
00:29:13,560 --> 00:29:14,240
Speaker 2: website stuff.

684
00:29:15,000 --> 00:29:17,200
Speaker 3: So cush Kitchen oils, remember that's Cush Dot Kitchen.

685
00:29:17,640 --> 00:29:21,520
Speaker 4: We've got garlic chili here in California, garlic chili unflavored line.

686
00:29:21,600 --> 00:29:22,440
Speaker 3: And now blood orange.

687
00:29:22,800 --> 00:29:24,560
Speaker 2: Oh nice, really good.

688
00:29:25,240 --> 00:29:28,120
Speaker 4: Yeah, yeah, there's a good side car right there, act

689
00:29:28,320 --> 00:29:30,920
Speaker 4: based one, so very very neutral, really good for cocktails.

690
00:29:31,160 --> 00:29:34,360
Speaker 4: In addition, I do want to mention that by the

691
00:29:34,440 --> 00:29:36,480
Speaker 4: time this comes out, it will be a public announcement

692
00:29:36,520 --> 00:29:39,040
Speaker 4: that I have been made the CEO of our company.

693
00:29:43,000 --> 00:29:43,840
Speaker 3: And the biggest thing.

694
00:29:43,800 --> 00:29:47,800
Speaker 4: We're doing is we're opening up the world to cannabis trade. Okay,

695
00:29:47,920 --> 00:29:51,080
Speaker 4: so Hemp storer hempstorfer dot com check it out. We're

696
00:29:51,200 --> 00:29:53,960
Speaker 4: there to connect businesses to businesses around the world and

697
00:29:54,120 --> 00:29:57,200
Speaker 4: move canabis products and create this this commodities marketing so

698
00:29:57,240 --> 00:29:59,600
Speaker 4: we can really stabilize the whole thing and move stuff.

699
00:29:59,320 --> 00:30:01,680
Speaker 3: All over the place around the world, and I'm talking

700
00:30:01,680 --> 00:30:04,640
Speaker 3: to having CBD and THAC products. We're trying to move

701
00:30:04,680 --> 00:30:08,240
Speaker 3: it everywhere and just help to globalize cannabis as a whole.

702
00:30:08,560 --> 00:30:12,000
Speaker 2: Absolutely, yeah, So what is up awesome again? That's chrish

703
00:30:12,080 --> 00:30:17,440
Speaker 2: stock kitchen right Instagram. I am Chef hild on Instagram.

704
00:30:17,800 --> 00:30:19,880
Speaker 2: And we're gonna see you guys soon out there elsewhere.

705
00:30:20,320 --> 00:30:22,920
Speaker 2: Your guys are obviously more than welcome back in our kitchen.

706
00:30:23,600 --> 00:30:25,640
Speaker 2: And there you guys go. It's Cannabis Talk one on

707
00:30:25,680 --> 00:30:31,240
Speaker 2: one and if nobody else loves you, we do. Thank

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00:30:31,320 --> 00:30:32,040
Speaker 2: you for miss music.

709
00:30:32,160 --> 00:30:34,520
Speaker 1: Cannabis Talking one on one with Blue with Joe Brande,

710
00:30:34,920 --> 00:30:38,440
Speaker 1: the world's number one source for everything cannabis, and make

711
00:30:38,480 --> 00:30:41,239
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712
00:30:41,280 --> 00:30:41,960
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