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Speaker 1: Cannabis Talk one oh one with Blue.

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Speaker 2: And Joe Grande, the world's number one source for everything cannabis.

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Speaker 3: Hey everybody that you welcome to mg Biscon twenty twenty three.

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Speaker 3: This is Cannabis Talk one oh one, Part Sunday. I'm

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Speaker 3: Heidi from Lauren Oils and with me in our gorgeous

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Speaker 3: mobile kitchen is Chefville the Coo of war Flaps.

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Speaker 4: Hey, everybody, welcome to the greatest convention in the Western Hemisphere.

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Speaker 4: Thanks everybody for coming.

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Speaker 5: All right, Chef Thill, we're gonna be cooking up. What

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Speaker 5: are we having today?

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Speaker 4: I'm gonna do it. It's holiday season, so we're gonna

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Speaker 4: do a little spiced apple cider. Let's get people in mood.

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Speaker 4: I love it. It's hot here in Vegas, so it

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Speaker 4: seems like a prickly propriate thing, but that's okay. And

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Speaker 4: we're gonna talk a little bit about my brand. But

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Speaker 4: I want to get started with the apple sider so

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Speaker 4: we can make sure you get it nice and hot.

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Speaker 4: Serve up to everybody.

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Speaker 5: Okay, So what do we use them?

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Speaker 4: Yeah? The first agree, we're gonna have our cinnamonstance.

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Speaker 5: Okay.

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Speaker 4: And you know me, Heidi, I love fun facts, you know.

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Speaker 4: So let's talk a little bit about cinnamon. Here's a

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Speaker 4: stick for you. Okay. So these are fresh cinnamon sticks, right,

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Speaker 4: it's it's a tree bark, right. Yes, they're gonna go in.

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Speaker 4: First things First, you're gonna overspice it.

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Speaker 5: Okay.

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Speaker 4: So whenever you're putting your spices into anything like this,

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Speaker 4: you want to start heating your spices in advance, and

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Speaker 4: they're gonna release their natural oils and you're gonna get

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Speaker 4: a more prominent flavor from everything that you're starting out

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Speaker 4: with it. So four cinnamon sticks. I've also added in

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Speaker 4: cloves and all spice. I've got them right here, but

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Speaker 4: they're already measured out into the pot right here. These

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Speaker 4: are what I referred to as mold spices, right, so

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Speaker 4: you think of mulled wine or anything like that. These

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Speaker 4: are your Christmasy flavors, your pumpkin pie, warming, spiciness, everything

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Speaker 4: like that. Okay, So get those into your pot and

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Speaker 4: turn the heat on and let them toast for a

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Speaker 4: little bit before you start anything else. I get those

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Speaker 4: oils out there all right. Another fun fact about cinnamon

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Speaker 4: that's right here is a cinnamon stick, Okay, in taste

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Speaker 4: tests they've tried cinnamon versus casis, right, and most people

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Speaker 4: will say that casis tastes more cinnamony. Okay, because most

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Speaker 4: of the ground cinnamon you buy in the grocery store

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Speaker 4: is actually casis. So if you want the real stuff,

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Speaker 4: you got to buy sticks and grate them yourself.

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Speaker 5: I never knew that, now you know.

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Speaker 4: So the next thing we're going to add in is

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Speaker 4: we're going to add in our apple site. Okay, we

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Speaker 4: want to start heating this stuff up in advance a

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Speaker 4: little bit. We've got this toasted, the oils have been

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Speaker 4: released into our flavor profile. So I'm going to add

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Speaker 4: in two quarts of cider here.

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Speaker 5: I love it.

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Speaker 4: Yeah, And now you'll already start cinnamon that right, get

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Speaker 4: rid of this.

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Speaker 5: I'm excited for everybody to try this. This sounds good

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Speaker 5: so far, all right.

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Speaker 4: And we got the heat cranked up, okay, okay. Now

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Speaker 4: another thing that's really good to know when you're heating

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Speaker 4: anything up, if you cover it, and I'm going to

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Speaker 4: use this towel because there's no open flame here. If

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Speaker 4: you cover something, it creates a contained environment and things

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Speaker 4: will heat up faster. That's why you put a lid

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Speaker 4: on your pasta, but then remember to take it off

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Speaker 4: after this, right, Okay, So while that's heating up just

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Speaker 4: a little bit, we're going to get together a couple

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Speaker 4: of our other ingredients. So, and I want you to

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Speaker 4: talk about this because your loan oils in here. I've

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Speaker 4: got your orange bakery emulsion, yes, but I know you've

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Speaker 4: got some concentrated flavors too. What's the difference between these things.

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Speaker 3: So most people know us for our super strength flavors.

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Speaker 3: Home bakers will buy it in the one dram bottle,

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Speaker 3: but we do have food service size. This is going

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Speaker 3: to be our most concentrated line. This is three to

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Speaker 3: four times stronger than our bakery emulsions. So it's ideal

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Speaker 3: if you're using these for making hard candy, gummies, chocolates, macrons.

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Speaker 5: Anything that you want to keep the liquid level low in.

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Speaker 4: Okay.

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Speaker 3: So, bakery emulsions are more on par with the strength

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Speaker 3: of an extract, so you would use those as the

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Speaker 3: same one to.

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Speaker 5: Tea spoon for one teaspoon.

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Speaker 4: Okay.

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Speaker 5: But the benefit of.

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Speaker 3: Using those rather than a typical extract is their water base.

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Speaker 3: The water base makes us It gives us the ability

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Speaker 3: to make more dynamic flavor profiles because we can pull

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Speaker 3: from oil soluble flavor components in water soluble flavor components,

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Speaker 3: put them in an emulsion, build that dynamic flavor. And

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Speaker 3: because there's not a high alcohol content, it's not baking out,

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Speaker 3: so all of that flavor remains in your finish good,

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Speaker 3: whether you're making a drink or you're making some cookies.

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Speaker 4: And so for those of you out there, the water

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Speaker 4: soluble versus oil soluble, she's talking about emulsions. This is

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Speaker 4: when you get a solution, a mixture of different things

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Speaker 4: to mix together and to be evenly distributed throughout it all. Yes,

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Speaker 4: for example, and a mulsified vinaigrette is one that looks

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Speaker 4: freamy and it all stays at once. A vinagrette that's

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Speaker 4: not emulsified, you have to shake it up to get

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Speaker 4: everything to come together exactly. So the different kinds of

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Speaker 4: flavorings are going to work better in different situations based

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Speaker 4: on what it is. Now, because we're doing a liquid

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Speaker 4: based thing here, and I love these flavors. I use

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Speaker 4: these warped labs. We use laran flavors for all of

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Speaker 4: my gummies that we've done. A lot of the different

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Speaker 4: things that we do we work with you guys. I

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Speaker 4: love these flavors. I think they're excellence. So this recipe

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Speaker 4: right here, we're gonna put her back up. I'm using

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Speaker 4: lemon and orange peel to send it right, So we're

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Speaker 4: gonna do that, but just to give it that little

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Speaker 4: extra bit, we're gonna use similar ran flavorings. Oh and

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Speaker 4: why don't I show you this as well? Well? Yes,

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Speaker 4: so this is a Swiss peeler from Victoria Knox. It's

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Speaker 4: the same guys that make like Smith's Army knives. Okay,

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Speaker 4: they do these excellent peelers. But if you just go

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Speaker 4: down and peel the exterior.

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Speaker 3: Like that's you leave the pith out that which helps

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Speaker 3: you to avoid the bitterness that that will imparty your food.

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Speaker 4: Right at I.

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Speaker 3: Always end up with white bits on the on the

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Speaker 3: peel when I'm doing that with the knife.

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Speaker 4: Just hold it tight, pull your hands slowly across like that. Yeah, okay,

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Speaker 4: so drop those in there. But then I've got these

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Speaker 4: and I've already measured it out. This is the orange

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Speaker 4: bakery emulsion right there. A little bit of that.

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Speaker 3: Okay, oh that smells good instantly, It's like fresh seeze

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Speaker 3: orange juice.

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Speaker 4: And then I've got the lemon bakery emulsion, a little

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Speaker 4: bit of that. So basically Luran has done a lot

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Speaker 4: of the legwork in me for already extracting those flavors

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Speaker 4: and letting me get those into it. Okay. And then

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Speaker 4: as a little bit more of a sweetener, a little

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Speaker 4: natural maple syrup. Now, make sure when you're using maple

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Speaker 4: syrup out there, Missus butterworths, this is corn syrup that

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Speaker 4: they've added maple flavoring too. So when you see the

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Speaker 4: words pancakes syrup, it's not real maple. That's because they

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Speaker 4: can't say maple syrup. God right, maple syrup has to

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Speaker 4: be actually maple syrup. It has to be extracted from

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Speaker 4: the maple trees. It has to be the real deal. Okay, Okay,

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Speaker 4: So my recipe's calling for a half a cup. Fortunately,

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Speaker 4: I've got just the right kind of ladle here. We're

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Speaker 4: gonna measure that out and that's gonna give us a

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Speaker 4: little bit more of that autumnal flavor profile, help us

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Speaker 4: sweeten things up a little bit more.

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Speaker 3: And I notice you're using unfiltered apple sier. What's the

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Speaker 3: benefit of using unfiltered apple sier over.

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Speaker 4: Generally, so typically apple cider really to be cider, it

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Speaker 4: should be every component of the apple, you know, mix

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Speaker 4: together in there. So when you're making apple sider, it's

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Speaker 4: whole apples that are used to make cider. Okay, Otherwise,

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Speaker 4: if you're just juicing the fruit, the actual flesh portion

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Speaker 4: of it, that's apple juice throughout all that. And that's why, right,

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Speaker 4: so cider will tend to be a little bit more tangy.

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Speaker 4: It's gonna have more of the acidity in there, and

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Speaker 4: it's gonna have the different nuances in there. I don't

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Speaker 4: want straight sweet apple juice in here. I want to

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Speaker 4: get the flavor of the apples in So the best

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Speaker 4: thing to do go to your local orchards, get your

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Speaker 4: local apples, and that's gonna have the most fresh, prominent flavor,

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Speaker 4: especially if you can get unpasteurized. Is that process will

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Speaker 4: take some of the flavor out of the apples. Okay,

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Speaker 4: it's not the worst thing in the world to do it.

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Speaker 5: It makes sense. The more you process something, the more.

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Speaker 4: You lose exactly exactly. So all we're gonna do is

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Speaker 4: let this mix kind of come together. As Wow, it

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Speaker 4: smells fantastics. That citrus really comes through and the nice thing.

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Speaker 4: So it's an apple cider. Why are we adding citrus?

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Speaker 4: Because you want to be dynamic, you want you don't

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Speaker 4: want to be one note. You know anybody can warm

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Speaker 4: up apple cider, but you want to get some things

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Speaker 4: in there to make it unique, make it yours. Yes, right,

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Speaker 4: So if you were in the process of, say, making

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Speaker 4: an infused apple ciber, right, what I would do? States

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Speaker 4: like Massachusetts you can find wonderful infused maple syrups.

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Speaker 5: Oh, that's a good idea.

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Speaker 4: So just for those of you out here might be

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Speaker 4: chemists working in this kind of stuff. THC tends to

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Speaker 4: break down somewhere around three hundred degrees, but boiling water

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Speaker 4: boils at two hundred and twelve. So you can add

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Speaker 4: a THC infused products to it as long as you

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Speaker 4: don't cook the crap out of it for a long

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Speaker 4: period of time, you'll keep that THC in andet Now,

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Speaker 4: terpenes and things like that. For those of you who

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Speaker 4: aren't familiar, just talk to these guys next to us

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Speaker 4: with all the terpenes. Terpenes are plant derived essences, I'll

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Speaker 4: say something like that, but they're alcohol based usually and

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Speaker 4: they will burn off very quickly. So if you're gonna

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Speaker 4: add topenes to something like it, like this from infused product,

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Speaker 4: add those at the very end area because they will

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Speaker 4: evaporate even faster than water.

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Speaker 5: Got it.

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Speaker 4: Okay. So and another you can do if you want

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Speaker 4: to do an alcoholic version, I recommend dark rum. Spice,

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Speaker 4: dark roum would be the way to go. Something like

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Speaker 4: Myers or if you can get down and make a

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Speaker 4: really good stuff, okay, get those, bring that back up, bring.

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Speaker 5: That dark rich flavor.

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Speaker 4: I use a spiced rum for this kind of thing.

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Speaker 4: They're generally going to use, especially in Jamaica, where like

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Speaker 4: if you're talking about jerk seasoning, they're using nutmeg, they're

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Speaker 4: using malt spices in that mall spice. They'll be like that,

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Speaker 4: it's already in their culture, is what they use in Okay,

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Speaker 4: So those are the same spices they use to flavor

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Speaker 4: their RUMs. So Jamaica and dark rum, something like that

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Speaker 4: or any kind of Caribbean dark rum perfect for this

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Speaker 4: sort of thing. Compliments it very well, and then your

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Speaker 4: holiday guests will be a little more fun to deal. Yes,

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Speaker 4: So while sitting up, can we talk about my brand?

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Speaker 6: Yeah?

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Speaker 3: Absolutely, work labs. I'm excited. I just learn more about

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Speaker 3: it today. It's the world's first inter dimensional cannabis.

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Speaker 5: Oh.

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Speaker 3: I'm sorry, but before we go, before we start talking

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Speaker 3: about your brand, let's take a break really quick.

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Speaker 1: You're listening to Cannabis Talk one, Cannabis.

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Speaker 2: Talk one oh one, the world's number one source for

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Speaker 2: everything cannabis.

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Speaker 5: Hi, everybody, we're back.

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Speaker 3: I'm hiding from Loran Oils and with me is Chef

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Speaker 3: Phil Frederick, wrote the CEO from warp Flaps. We're making

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Speaker 3: a spice apple cider using our lemon and orange bake

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Speaker 3: re emulsion. While we're letting this simmer in the pot,

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Speaker 3: Chef Phil is going to talk about his brand, warp Flaps.

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Speaker 4: Yeah, thank you very much. So we're kind of unveiling

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Speaker 4: warp labs in the world right now. We are the

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Speaker 4: world's first interdimensional not intergalactic, interdimensional uh brands. So what

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Speaker 4: we're doing is we're opening portals to other dimensions and

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Speaker 4: bringing back the best ingredies we can possibly find for

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Speaker 4: every using too. So you'll find and I've got some

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Speaker 4: of our packaging here. It's wonderful. There's seven different effects

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Speaker 4: that we run through. They're all coming from our different

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Speaker 4: dimensions that we work with ease, boost, imagine, desire, giddy, groovy,

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Speaker 4: and dream. Okay, so these are effects are essentially targeted therapy.

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Speaker 4: So let's say i need to go to bed at night,

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Speaker 4: so I'm gonna take a little bit of a dream

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Speaker 4: gummy office in the morning, I want to get going,

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Speaker 4: so I need some boost, so I'll take a boost vape.

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Speaker 4: All of our different products, we're gonna do gummies, We've

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Speaker 4: got pre rolls, and we've got vapes. They all work

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Speaker 4: in concert with each other. So whatever method you choose

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Speaker 4: to deliver, we're going to have an option for that.

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Speaker 4: And you might want to change throughout the day. Perhaps

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Speaker 4: you want to vape in the morning. In the afternoon,

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Speaker 4: you're better off with a gummy, you know, Or you're

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Speaker 4: head to the movies or something like that. You can

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Speaker 4: take them with you that sort of thing. Okay, So

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Speaker 4: everything works in concert. We have all the different spectrums,

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Speaker 4: all the different dimensions are available in each one of

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Speaker 4: the different products.

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Speaker 3: So I like to use cannabis for opening up creativity.

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Speaker 3: So what experience would you suggest for helping somebody write

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Speaker 3: or helping somebody explore new ideas?

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Speaker 4: Wonderfully approbate out of.

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Speaker 5: Your head to create something new.

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Speaker 4: Because the what you're talking about is our imagined dimension

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Speaker 4: which we use for creativity, and as you can see

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Speaker 4: we have we use targeted cannabinoid blends and terpenes in

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Speaker 4: concert with THCs as the case may be, or in

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Speaker 4: the hemp in the help form we might use some

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Speaker 4: delta nine and have derived in that to achieve these effects.

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Speaker 4: But the imagined variety you're talking about for creativity is

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Speaker 4: actually our green apple flavor. So and it's very appropriate

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Speaker 4: to the sider that we're doing here, but that would

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Speaker 4: be the one that we want to use for that.

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Speaker 4: That's excellent for you know, midday, when you've got a chance,

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Speaker 4: you've gotten through all your regular work and now you

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Speaker 4: can come up with ideas or anything like that. I

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Speaker 4: would go with the imagine to help you boost your creativity.

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Speaker 3: And what are the terpenes that are in that blend

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Speaker 3: that helps with the creat o Man.

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Speaker 4: You are putting me on the spot terpene blends. I'm

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Speaker 4: not the scientist behind the terpene blends. I'm the guy

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Speaker 4: give flavor. Yes, but I'm going to tell you that

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Speaker 4: and I've got everything right here. Five to one THHG

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Speaker 4: to CBD with CBG, is.

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Speaker 5: It okay kind of mellow out?

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Speaker 4: Yep? Yeah, Because remember when you're when you're trying to

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Speaker 4: be creative and they say this, you know, when you're

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Speaker 4: working and you're stressed out, you're very focused like that,

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Speaker 4: you don't come up with a lot of creativity. You

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Speaker 4: need to relax, you need to disconnect. If you want

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Speaker 4: to be creative, the ideas come to you when you

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Speaker 4: least expect.

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Speaker 3: It, right, I would say, so like going for a walk,

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Speaker 3: it always helps clear your.

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Speaker 4: Ride, something like that, driving in the car. It's when

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Speaker 4: you come up with.

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Speaker 5: Your best when you're not desperate for it.

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Speaker 4: Yeah, if you're trying to push creativity, it doesn't work

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Speaker 4: that way rightly. You've got to be in modality where

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Speaker 4: you're relaxed and letting ideas flow, right, And that's the

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Speaker 4: entire intention behind the Imagine lines and a lot of

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Speaker 4: the things that we do. Whereas with Boost we're going

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Speaker 4: to get you with a little bit more of it.

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Speaker 4: I'm trying to get you a little more energized.

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Speaker 5: Got some invaders, so space invaders.

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Speaker 4: Invaders another thing I wanted to show you guys. This

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Speaker 4: is really fun about Our interactive packaging is so augmented

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Speaker 4: reality integrated into our packaging. And I can't show you

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Speaker 4: on camera on because you're just not going to be

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Speaker 4: able to see it. But if you hold your phone up,

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Speaker 4: it'll vibrate. You're going to get an option to look

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Speaker 4: at the packaging through your phone and it's going to

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Speaker 4: give you information about all the product inside the things

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Speaker 4: that we do, it'll sind a thread model of the

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Speaker 4: product itself inside of the packaging. And this will work

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Speaker 4: in the store too, for those of you out there

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Speaker 4: who going dispensaries and looking for new products to put

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Speaker 4: on yourselves. When someone's walking through the store, they can

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Speaker 4: pick it up and they can look at it, and

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Speaker 4: then they can get information about the products, not having

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Speaker 4: to talk to anybody to read anything.

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Speaker 3: It's got kind of a nineteen Crimes wine vibe to

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Speaker 3: its very much right over and the person starts talking

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Speaker 3: about their story exactly.

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Speaker 5: And it allows you to keep a really clean, nice package.

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Speaker 3: So, like you said, anybody that's looking for a retail item,

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Speaker 3: it's a nice they're nice, beautiful packages. What booth are

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Speaker 3: you and everybody needs to go in?

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Speaker 4: Here's twenty thirty. We're that way into the left over there.

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Speaker 4: I know those of you at home can don't really

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Speaker 4: tell where that is, but yes, you can go experience

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Speaker 4: the entire Warped experience. They'll walk you through everything, and yes,

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Speaker 4: I love shout out to Michael who did all of

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Speaker 4: our designing on all this stuff. Our packaging is so

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Speaker 4: gorgeous is artwork.

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Speaker 3: Check out their instagram at Warped Labs. It's beautiful artwork as.

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Speaker 4: Well, and warplabs dot com. Please come and check us out. Everybody,

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Speaker 4: look at everything we got here. Now, why don't this

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Speaker 4: also show you? This is our warped block system. So

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Speaker 4: these are our gummies inside, So it's one hundred milligrams

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Speaker 4: each individual triangle tears away and those are ten milligrams

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Speaker 4: each one. But when you buy this, obviously this is childproof,

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Speaker 4: which you really need, so you know the kids don't

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Speaker 4: get into your gummies exactly. But it's resealable. And the

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Speaker 4: nice thing about this is this comes out of the

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Speaker 4: package when you can keep your gummies with.

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Speaker 3: You in your pocket and it's nice and flat and

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Speaker 3: you're not squishing that you're not.

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Speaker 4: Gonna smash your gummies. It keeps moisture out all those

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Speaker 4: little things that you're gonna want out of it. So

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Speaker 4: it's a nice little feature that we built into it. Also,

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Speaker 4: hold your phone up to this, it'll open up our

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Speaker 4: website and you can see more information about the part.

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Speaker 4: That's incredible, so very cool.

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Speaker 3: So Chef Phil has also been part of our cookbook.

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Speaker 5: We were introduced.

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Speaker 3: By the Cannabis Talk one oh one to him, so

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Speaker 3: he's part of our infused cookbook Parts Unbaked. Today we're

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Speaker 3: going to be for every booth visitor donating money to

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Speaker 3: the nine eight eight Suicide Crisis Hotline and Chow Culinary

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Speaker 3: Hospitality Outreach and Wellness. So make sure you get scanned

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Speaker 3: so we can make a larger donation to them. And

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Speaker 3: if you're interested in the cookbook, we have PDF copies

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Speaker 3: if you scan the QR code, and we also have

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Speaker 3: hard copies. One of the things that I learned about

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Speaker 3: Chef Phil through the cookbook process and getting to know

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Speaker 3: him is that he knows Shaolin kung fu.

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Speaker 5: Yeah, that's probably one of my favorite parts, so it

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Speaker 5: comes up every time.

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Speaker 4: Yes, I spent five years, I'm training about two hours

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Speaker 4: a day. I was probably a little more spelt in

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Speaker 4: those days too. Yes, and it's it's something I don't know.

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Speaker 4: As a chef, I think you'd like to experience cultures

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Speaker 4: because food is culture. The food is a gateway into

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Speaker 4: a person's culture. If you learn about what they eat,

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Speaker 4: you learn a lot about what they grow, customs and

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Speaker 4: what their mom made, you know, make when I was

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Speaker 4: a little kid, that kind of thing.

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Speaker 5: That's great.

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Speaker 4: It's a great way to connect with people. But as

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Speaker 4: a result of that, chefs do so much connected they

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Speaker 4: learned so much about cultures. We kind of become adventurers

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Speaker 4: of the sort, and we'd like to learn about new things.

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Speaker 4: So one thing led to another, and I got very

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Speaker 4: interested in the shell in kung fu, and I can't

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Speaker 4: tell you how much that really broadened my horizons just

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Speaker 4: about people in general, because I had to interact with

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Speaker 4: people in China so much during all of that, and

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Speaker 4: you know, complete cultural diversity, completely different from everything that

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Speaker 4: we do here.

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Speaker 3: So speaking on what you eat growing up, you were

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Speaker 3: raised on a farm and you did a lot of

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Speaker 3: growing of your own food.

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Speaker 5: What were some of the staples on your table at home?

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Speaker 4: We were dairy farmers, Okay, so we always had so

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Speaker 4: like growing up, and this is one of the reasons,

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Speaker 4: probably why I'm so tall from all the hormones. We

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Speaker 4: would have fresh elk constantly, unpasteurized cream still in it.

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Speaker 4: You would literally go out to what they call a

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Speaker 4: bulk tank where they keep all of the milk from

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Speaker 4: the day in there, and scoop it out with a

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Speaker 4: steel pail and go into the house and put it

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Speaker 4: in the refrigerator.

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Speaker 5: So that sounds great, it's delicious.

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Speaker 4: It took me so long to get used to even

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Speaker 4: just whole milk, like regular milk. After eating drinking all.

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Speaker 5: That, you've had the good stuff, yeah, yeah, you don't.

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Speaker 4: Know it is, but unpasteurized, Yeah, it was the way

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Speaker 4: to go. And obviously so we would have beef, food

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Speaker 4: raised steers in those sorts of things, which is interesting

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Speaker 4: to actually know what you're eating. So you learned that

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Speaker 4: it's very visceral.

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Speaker 3: You understand chain a lot more and where you're where

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Speaker 3: you're eating.

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Speaker 4: We also did soybeans, a lot of hay, and lfalfa

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Speaker 4: because we had horses. My sister was much more of

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Speaker 4: a horseback rider than I was. I tended for ATVs

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Speaker 4: and things that I can hurt myself on, and then yeah, soybeans,

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Speaker 4: alfalfa and corn. We had a lot of corn around us.

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Speaker 5: Awesome.

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Speaker 4: And of course my grandfather was a very prolific garden

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Speaker 4: and he had an orchard and he had he was pins.

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Speaker 4: He would do all kinds of things in the winter time.

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Speaker 4: He was from the Depression. Actually my mother was adopted,

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Speaker 4: so he was actually significantly older. Okay, So it was

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Speaker 4: so cool because Grandpa Royd and we all just we venerate.

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Speaker 4: This manu was everything to us. He would be out

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Speaker 4: with his old dog wandering through his gardens in all

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Speaker 4: through the summertime. My grandmother would be in the kitchen

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Speaker 4: and she'd be canning beats and making pickles all through

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Speaker 4: some very old world.

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Speaker 5: So it's very in touch with their I can't tell you.

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Speaker 4: How blessed I've been to have come up through something

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Speaker 4: so so you know, what's the word, so so natural,

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Speaker 4: so organic like that, and then going into this wonderful

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Speaker 4: culinary scene in Chicago, in Las Vegas and all these

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Speaker 4: places where I got to work wonderful chefs like the

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Speaker 4: Pino Solo Lino, and I entered for Wolfe Puck and

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Speaker 4: I worked with a lot of really amazing people along

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Speaker 4: the way. So and now I work with the best

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Speaker 4: partners at one Labs. They're so creative, they're so industrious,

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Speaker 4: and they're so hard working.

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Speaker 1: You know.

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Speaker 5: Yeah, all of your booth, your work, it's amazing. So

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Speaker 5: we're going to take a quick break and.

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00:20:02,960 --> 00:20:04,600
Speaker 3: Then we're going to come back and we're going to

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Speaker 3: try the cider that you made.

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Speaker 2: You're listening to Cannabis Talk one oh one. Cannabis Talk

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00:20:18,880 --> 00:20:24,280
Speaker 2: one oh one, the world's number one source for everything cannabis.

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00:20:24,320 --> 00:20:27,520
Speaker 3: Cannabis, Welcome back to Cannabis Talk one oh one. Parts

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00:20:27,520 --> 00:20:30,280
Speaker 3: on biked. I'm hiding with Loran Oils. This is Chef

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00:20:30,280 --> 00:20:33,480
Speaker 3: Bille with war Flabs. We are done making our spice

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00:20:33,520 --> 00:20:35,280
Speaker 3: cider and we're ready for tasting.

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00:20:35,760 --> 00:20:38,080
Speaker 5: So I've got Emily here with Loran Oil.

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00:20:38,280 --> 00:20:40,800
Speaker 3: She's from our international division and she's going to be

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Speaker 3: our first taste tester.

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00:20:42,320 --> 00:20:44,399
Speaker 5: The first Chef Bville is going to teach us how

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Speaker 5: to garnish this drink.

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00:20:45,680 --> 00:20:47,239
Speaker 4: We're gonna first thing I'm gonna do. Let teach out

453
00:20:47,240 --> 00:20:47,840
Speaker 4: a whole of knife.

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Speaker 5: Okay, oh yeah, this.

455
00:20:49,240 --> 00:20:51,600
Speaker 4: Is a skill everyone should learn how to do. Get

456
00:20:51,960 --> 00:20:53,920
Speaker 4: in it at home. So really simple. Take your pointer

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00:20:54,080 --> 00:20:56,480
Speaker 4: finger right this, put it right on the edge of

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00:20:56,520 --> 00:21:01,200
Speaker 4: the blade. Right there, right where he meets the hand. Okay,

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Speaker 4: and then just wrap your hand around. Okay, watch this.

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00:21:04,560 --> 00:21:06,959
Speaker 4: So if I take it like this and move my hands,

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00:21:07,760 --> 00:21:09,320
Speaker 4: it goes exactly with my hand. If I do it

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00:21:09,359 --> 00:21:10,680
Speaker 4: like this, it's loose.

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00:21:11,040 --> 00:21:13,480
Speaker 3: I hope you're taking notes because she did just slice

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00:21:13,520 --> 00:21:14,280
Speaker 3: her finger open.

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00:21:15,920 --> 00:21:18,240
Speaker 4: Okay, So I'm gonna take the shop.

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Speaker 5: Cutting yourself pay attend.

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00:21:20,600 --> 00:21:22,920
Speaker 4: The other thing you want to know is, especially when

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00:21:22,920 --> 00:21:25,800
Speaker 4: you're doing anything like chopping, take your fingers, curl them back, okay,

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Speaker 4: use your knuckles as a guide and you can just

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00:21:28,240 --> 00:21:28,680
Speaker 4: go through.

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Speaker 5: Look at that. It's like butter.

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Speaker 4: And there you go.

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Speaker 5: Love it.

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Speaker 4: So I'm gonna garnish everything, okay, little apple slice a

475
00:21:40,960 --> 00:21:43,200
Speaker 4: little bit of orange peel in each one of them, okay,

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Speaker 4: because you want something to illustrate what you've got to

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Speaker 4: going on.

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Speaker 5: People want to know what they're drinking. That helps them

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00:21:50,119 --> 00:21:50,840
Speaker 5: know the flavor.

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00:21:51,119 --> 00:21:53,280
Speaker 4: So once again, I'm gonna take my little Swiss peeler here.

481
00:21:55,040 --> 00:21:57,159
Speaker 4: Just run it down the side. What you want to

482
00:21:57,200 --> 00:21:59,680
Speaker 4: do with your peels, just like a bartender will do.

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00:22:00,600 --> 00:22:01,320
Speaker 4: Just give him a twist.

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Speaker 5: This is what I call twists and release that.

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00:22:04,000 --> 00:22:06,359
Speaker 4: This is the orange oil into it, and then you

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00:22:06,400 --> 00:22:07,880
Speaker 4: pop it in your cup, and then when I add

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00:22:07,880 --> 00:22:10,160
Speaker 4: the cider to it, which we're gonna do you want

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Speaker 4: to try something? Yes? Are you ready? Now? Do you

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00:22:13,720 --> 00:22:16,120
Speaker 4: do apple cider at home? Do you do mulled wine

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Speaker 4: for Christmas?

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Speaker 5: Yeah? She does anywhere?

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Speaker 6: That's Differentkay, Okay, So you're gonna add a little bit

493
00:22:27,880 --> 00:22:31,359
Speaker 6: of this in and then we need to steal approval.

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Speaker 5: Right, smells amazing.

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00:22:39,280 --> 00:22:44,000
Speaker 4: Thumbs up. Yeah, twenty out of ten.

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00:22:44,160 --> 00:22:46,320
Speaker 5: All right, Chef Bill did the job.

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Speaker 4: That's all I need.

498
00:22:47,520 --> 00:22:49,960
Speaker 5: Somebody else gets to taste it and we'll start serving

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00:22:50,000 --> 00:22:50,280
Speaker 5: it up.

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00:22:50,440 --> 00:22:51,919
Speaker 4: Let's get somebody from the cannabis talk.

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00:22:51,960 --> 00:22:55,760
Speaker 5: When you got it, you've got to give your opinion too.

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Speaker 4: Oh, you get a paper cup.

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Speaker 2: You know.

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00:23:00,320 --> 00:23:02,600
Speaker 5: Emily kept making weird noises during all this, so and

505
00:23:02,640 --> 00:23:04,240
Speaker 5: weird look at faces.

506
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Speaker 4: So let's see how this tastes. He's a connoisseur man

507
00:23:10,840 --> 00:23:13,080
Speaker 4: knows his beverages, you know, slars a part time bartender,

508
00:23:13,600 --> 00:23:14,679
Speaker 4: part time board tender.

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Speaker 2: Catch some little vegas flu here, So I think this

510
00:23:17,640 --> 00:23:18,680
Speaker 2: is a good taste right here.

511
00:23:21,359 --> 00:23:24,399
Speaker 5: So again, what did we what did we go? What

512
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Speaker 5: did we put in this? Again?

513
00:23:25,760 --> 00:23:28,160
Speaker 3: If you could go run down the list of ingredients,

514
00:23:28,200 --> 00:23:29,880
Speaker 3: so everybody knows what dank.

515
00:23:29,760 --> 00:23:31,600
Speaker 4: Sure that's anything, and well, let's put something on your

516
00:23:31,600 --> 00:23:33,359
Speaker 4: website as well. So weve gott a recipe up for

517
00:23:33,400 --> 00:23:36,800
Speaker 4: you guys asolutely everybody can follow along. Please remember Loranoils

518
00:23:36,840 --> 00:23:40,040
Speaker 4: dot com, warp labs dot com check us all out.

519
00:23:40,280 --> 00:23:42,560
Speaker 5: You have to go to warp Labs Instagram.

520
00:23:42,720 --> 00:23:44,960
Speaker 4: The artwork is and everybody here check out our booth

521
00:23:45,000 --> 00:23:49,560
Speaker 4: twenty thirty check them out. So we've got cinnamon sticks, cloves,

522
00:23:49,720 --> 00:23:52,840
Speaker 4: allspice berries. Remember to toast those, release the oils as

523
00:23:52,840 --> 00:23:58,120
Speaker 4: you get started. The Loran wonderful orange and lemon bakery

524
00:23:58,119 --> 00:24:00,760
Speaker 4: emulsions that we add in to really pick up those flavors.

525
00:24:01,800 --> 00:24:04,439
Speaker 4: A little bit of fresh citrus zest which gives you

526
00:24:04,440 --> 00:24:08,280
Speaker 4: that natural flavor. Maple syrup to sweeten it up. Remember

527
00:24:08,320 --> 00:24:11,640
Speaker 4: maple syrup very good, natural sugar digest better. You want

528
00:24:11,640 --> 00:24:14,240
Speaker 4: to use things like honey and maple syrup instead of

529
00:24:14,240 --> 00:24:17,200
Speaker 4: sugar for sweeteners. It's better for your just your blood

530
00:24:17,200 --> 00:24:19,720
Speaker 4: sugar and regulation in it, and using that sort of

531
00:24:19,760 --> 00:24:22,359
Speaker 4: things will help to combat the diabetes I can epidemic.

532
00:24:22,400 --> 00:24:27,320
Speaker 4: That's alternative, yeah, alternative sweeteners. Then of course the unfiltered

533
00:24:27,520 --> 00:24:31,720
Speaker 4: apple cider. Remember, use apple cider, not apple juice in

534
00:24:31,800 --> 00:24:34,520
Speaker 4: this very important and then if you want to which

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00:24:34,560 --> 00:24:36,400
Speaker 4: I will add a little dark rum to it.

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00:24:38,400 --> 00:24:41,160
Speaker 5: Did you mention it? Don't forget to toast your spices.

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00:24:42,680 --> 00:24:50,080
Speaker 4: You've been over that times. So thank you everybody for joining.

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00:24:51,800 --> 00:24:54,520
Speaker 4: Hey guys, thank you everybody so much for being here.

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00:24:54,640 --> 00:24:58,400
Speaker 4: Thank you everybody for trying our wonderful spice sider. Thank

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00:24:58,440 --> 00:24:59,639
Speaker 4: you clar, thank you Emily.

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Speaker 5: Everybody enjoyed the show.

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00:25:04,119 --> 00:25:06,359
Speaker 4: Remember Warpflavs Warpflavs dot com.

543
00:25:06,440 --> 00:25:09,960
Speaker 5: Check us out to us Happy holidays.

544
00:25:10,240 --> 00:25:14,720
Speaker 2: Cannabis Talk one oh one the world's number one source

545
00:25:14,920 --> 00:25:16,440
Speaker 2: for everything cannabis.

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Speaker 1: Cannabis