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

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

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Speaker 2: Hello, welcome to Cannabis Talk one oh one, the world's

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Speaker 2: number one source for everything cannabis.

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Speaker 3: Money is Blue.

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Speaker 2: Alongside of me is the world famous Joe Grande and

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Speaker 2: you are now tuned in to parts of Bath with

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Speaker 2: the heide from lorano Oils.

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Speaker 4: Yes you are, folks.

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Speaker 5: Thank you for listening to our podcast, Cannabis Talk one

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Speaker 5: oh one all around the world. Make sure you check

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Speaker 5: out the website Cannabis Talk one on one dot com

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Speaker 5: as we have so many great articles and blogs on

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Speaker 5: the site for you to check out, and feel free

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Speaker 5: to give us a call anytime one eight hundred and

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Speaker 5: four twenty nineteen eighty and make sure you follow us

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Speaker 5: online on Instagram and YouTube at Cannabis Talk one oh one.

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Speaker 4: Well, Blue, my brother from another mother is.

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Speaker 5: At the number one, Christopher Wright, and you could always

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Speaker 5: find me on the gram at Joe Grande fifty two.

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Speaker 5: And I don't know if you ever found yourself caught

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Speaker 5: up you guys, I need a lawyer to help you out,

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Speaker 5: But we got the man for you. Call our attorney

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Speaker 5: mister Freddy Sage at the Fox Firm. He has over

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Speaker 5: twenty years of experience and has become one of the

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Speaker 5: best known criminal defense firms and cannabis law attorneys in

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Speaker 5: the state of California, from low level misdemeters the high

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Speaker 5: level felonies in any matters related to cannabis. The Fox

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Speaker 5: Firm offers a free initial consultation on all legal matters,

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Speaker 5: so give them a call today at three one zero

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Speaker 5: eight seven seven five zero three three our checkout their website,

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Speaker 5: The Foxfirm dot com with two x's. As Blue said,

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Speaker 5: parts Unbaked is what we're doing today with Heidi from

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Speaker 5: Lorraine Oils.

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Speaker 4: Make sure you check out their website.

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Speaker 5: Lorenoils dot com as they have all these recipes that

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Speaker 5: you've been hearing month after month here on the show.

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Speaker 5: Because I don't care if you're infusing it or you

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Speaker 5: just want to supply somebody with a nice food item,

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Speaker 5: you know we're going to have it here. Heidi as

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Speaker 5: the senior business development manager at Loranoils and a part

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Speaker 5: of our special cookies show here on the campus at

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Speaker 5: Cannabis Talk one oh one and Loranoils, you guys has

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Speaker 5: been manufacturing and distributing premium flavoring essential oils for over

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Speaker 5: sixty years.

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Speaker 4: It was actually born in nineteen sixty two and.

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Speaker 5: Originally bottled and distributed about eight to ten core cent

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Speaker 5: to oils such as peppermint and clove, and distribution was

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Speaker 5: limited to only pharmacies. Now, over the years, the business

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Speaker 5: has expanded its product offering and they now sell to

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Speaker 5: a wide variety of retailers, manufacturers, health practitioners, and home consumers.

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Speaker 5: So today the company services over thirty thousand customers in

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Speaker 5: over fifty one countries. And I'm so happy to have

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Speaker 5: Heidi back because that means we get to try something

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Speaker 5: good blue And every time she.

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Speaker 4: Hears it just makes me way.

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Speaker 5: Yes, and I know you're listening, folks, So HEII, what

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Speaker 5: are we making and doing today?

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Speaker 6: We are making some chocolate truffles.

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Speaker 4: I mean, it doesn't get any bigger and worse than

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Speaker 4: that us.

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Speaker 3: I mean that, honestly, I'm over here.

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Speaker 4: This east small, right. Chocolate truffles are little.

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Speaker 6: To make them small if you want to.

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Speaker 3: But you decided to go for the big one.

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Speaker 6: Yes, they're a good size. It's about a table.

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Speaker 3: Is this in the cookbook?

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Speaker 6: It is no, this is not in the cookbook.

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Speaker 4: Oh so this is a special item. Here is it

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Speaker 4: on the website?

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Speaker 7: It is on the website. It's our easy chocolate truffle recipe.

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Speaker 5: And when you say easy, how many ingredients are we

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Speaker 5: looking at? I don't see a lot of things up here,

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Speaker 5: but I do see a lot of oils.

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Speaker 6: So for the base of things you're going to need.

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Speaker 7: And you can make this as large of a recipe

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Speaker 7: as you want or small of a recipe, but you're

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Speaker 7: going to go one to one on heavy cream in

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Speaker 7: dark chocolate. I like to use dark chocolate, especially if

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Speaker 7: I'm using cannabis, because dark chocolate does a.

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Speaker 6: Good job of masking cannabis flavor.

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Speaker 7: So if you're using like an RSO or something that

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Speaker 7: has a really funky flavor, it does a better job

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Speaker 7: of masking that without having to use a masking agents.

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Speaker 4: RSO is that Rick Simpson oil? It is Rick simp

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Speaker 4: Thank you Just want to make sure they're listening and

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Speaker 4: follow along with us all these terms.

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Speaker 6: Yes, So, what the size of the recipe that I'm

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Speaker 6: doing today.

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Speaker 7: I've got two hundred and fifty grams of heavy cream,

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Speaker 7: two hundred and fifty grams of dark chocolate, and about

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Speaker 7: two tablespoons of butter. And this recipe is kind of

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Speaker 7: awesome because you can do pretty much any flavor you want.

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Speaker 7: You can use our peanut butter flavor, a raspberry Kioki coffee.

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Speaker 6: You can make this top larger.

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Speaker 7: You can scale it up and then batch it out

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Speaker 7: and make a bunch of flavors at one time. You're

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Speaker 7: going to melt all this down, flavor it up, and

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Speaker 7: then once it's chilled, that's when you're going to portion everything.

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Speaker 6: Out, and then you can roll it in a lot

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Speaker 6: of different things.

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Speaker 7: You can roll it in sprinkles, chopped nuts, but dark cocoa,

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Speaker 7: which is what we're going to do today.

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Speaker 4: When you said roll it, you mean roll it in flavors.

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Speaker 6: I thought you meant roll like a topping. So the

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Speaker 6: flavoring is going to.

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Speaker 3: Sugar like sugar.

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Speaker 4: But aren't they little balls? Or can you roll?

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Speaker 3: Now?

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Speaker 5: When you said roll them, it made me think something different,

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Speaker 5: like could you roll them to be like a joint,

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Speaker 5: a blunt? Could you roll them to be something funny,

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Speaker 5: not to smoke it, but just make it into the novel.

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Speaker 6: Taking any kind of shape you want.

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Speaker 4: Yeah, that would when.

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Speaker 3: You roll we put have done little arena plants cut

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Speaker 3: them out.

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Speaker 4: Yeah, you can cut it out too, because I know

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Speaker 4: we have this boil.

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Speaker 6: It can be really fluid, so you can pour it

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Speaker 6: into a container.

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Speaker 7: And if you were going to do something where you

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Speaker 7: were gonna like use a cookie cutter and cut.

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Speaker 6: Them out, you would probably want to line.

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Speaker 7: Your tray with like a parchment paper or wax paper

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Speaker 7: or something so you can release it from the bottom

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Speaker 7: and have a nice clean break on it.

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Speaker 5: Okay, so not not a lot of items here and

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Speaker 5: not very expensive. I'm seeing too, it looks.

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Speaker 7: Like nope, so we've got the heavy cream is boiling

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Speaker 7: right now. I'm going to take it off the heat

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Speaker 7: and just let the chocolate sit. I'm going to throw

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Speaker 7: in the butter. I'm probably going to scale the butter

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Speaker 7: down a little bit.

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Speaker 3: Just throw it in there, all right.

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Speaker 2: I mean, yeah, I'm a fan of butter.

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Speaker 4: I know we're making butter where I'm like, you can't

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Speaker 4: hide the butter, boy.

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Speaker 3: Yeah, make sure that.

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Speaker 7: This gets nice and mixed. All the chocolate smelts it

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Speaker 7: down and it's nice.

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Speaker 3: And starts to smell it right now.

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Speaker 5: Yeah, chocolate just it just smells like Garydilli square that

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Speaker 5: young you know it does have this like, oh, I'm

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Speaker 5: at a sweet factory. I've never done chocolate chips and

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Speaker 5: melting them down, and we've done them before here and

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Speaker 5: it just gets me exciting. I don't know why I've

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Speaker 5: never done. Like I said, I've always been afraid to bake.

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Speaker 5: I cook a lot.

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Speaker 4: But I'm like, I can do that.

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Speaker 6: You can do anything.

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Speaker 4: Yeah, but I get so weird about it.

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Speaker 3: Then you can do I can do better.

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Speaker 7: Right.

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Speaker 6: So we've got this pretty good in mixed. We still

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Speaker 6: have a little ways to go, but I'm going to

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Speaker 6: stir in the flavor.

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Speaker 7: So since this is more or less a ganoche that

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Speaker 7: we're making, the rules of chocolate don't apply to this,

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Speaker 7: so you can.

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Speaker 4: What is the wors As you said, nash is.

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Speaker 7: A combination of chocolate in heavy cream. You can use

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Speaker 7: it for fillings, you can use it to ice cakes.

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Speaker 6: But it's basic. It's basically like a thinned out chocolate.

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Speaker 7: Okay, so but with chocolate, it's a little bit of

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Speaker 7: a sensitive ingredient with water if you are making like

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Speaker 7: a molded candy or a candy bar.

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Speaker 6: If it's if you're working with pure chocolate.

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Speaker 7: But since we're working as in a ganoche format where

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Speaker 7: there's heavy cream, you don't have to stick to oil

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Speaker 7: soluble flavor. So I'm going to use our peppermint Bakery

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Speaker 7: emulsion and I'm just going to throw in about a cap.

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Speaker 7: It's pretty potent, especially since it's a minute.

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Speaker 4: Oh man, I took.

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Speaker 6: Don't pass out, I know. And that's our new organic peppermint.

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Speaker 4: Emulsions, So a new one.

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Speaker 7: Yes, we came out with an organic line complementary to

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Speaker 7: our traditional bakery emulsions to assist our customers that are

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Speaker 7: looking for clean label goals. So we have peppermint, orange, lemon, almond, strawberry, raspberry,

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Speaker 7: and blueberry.

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Speaker 6: Yes, and those are all organic.

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Speaker 3: I love it.

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Speaker 4: So many people are into that too. I mean it's

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Speaker 4: not a bad thing.

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Speaker 5: I mean, you get it where it's what no, just

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Speaker 5: organic everything, you know what I mean?

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Speaker 2: And preserve yes, I mean, you know, I think it's

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Speaker 2: an acquired taste. But I think that if we had

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Speaker 2: only known organic.

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Speaker 4: I mean, I don't think any of us grew up

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Speaker 4: eating organic.

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Speaker 7: If we added those, probably more organic back then than

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Speaker 7: it is now.

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Speaker 3: Probably what does this actually agree?

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Speaker 4: Probably a syringe that you have in your hands.

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Speaker 6: This is from Beard brothers. This is their high CBD

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Speaker 6: there is.

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Speaker 7: This is a one gram syringe, but there's like five

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Speaker 7: hundred milligrams of CBD in this.

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Speaker 6: So I'm going to use about a quarter.

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Speaker 7: If you don't have one of these pins, you can

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Speaker 7: easily infuse that heavy cream before you use it, so.

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Speaker 3: That I don't have a beard brother With the butter, yep.

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Speaker 7: You could have infused butter any any part of the

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Speaker 7: fat components.

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Speaker 5: I'm starting to think, why wouldn't like, why wouldn't I

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Speaker 5: want to get more CBD products like that to put

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Speaker 5: in my food? Like why wouldn't we just cook with

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Speaker 5: CBD on a daily just to put it in whatever

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Speaker 5: it is we're cooking.

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Speaker 6: Like as a supplement.

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Speaker 4: Yeah, like the olive oil.

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Speaker 3: Put it in there.

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Speaker 2: You probably should, That's what I'm saying, Like, I don't

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Speaker 2: know why I'm naturally CBD de fisher.

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Speaker 5: And because all the kids, everybody could have it. It's

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Speaker 5: not like it's going to get them high. It's not

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Speaker 5: going to do any more.

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Speaker 6: A huge me too.

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Speaker 4: I use it under my tongue every day, but I

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Speaker 4: don't put it in my food.

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Speaker 3: Does this have anyc.

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Speaker 6: There's like one point five percent. It's a really small.

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Speaker 4: Amount, not enough to get you high.

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Speaker 6: There probably not counteracts. Oh yeah, so that's it.

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Speaker 7: So now you're going to just put this into a

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Speaker 7: refrigerator or the refrigerator and a close container and you

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Speaker 7: let that firm up. That takes probably about four or

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Speaker 7: five hours to completely firm.

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Speaker 4: Oh really, so this is a little longer process. What'sapp

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Speaker 4: This is a little longer process, yeah.

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Speaker 6: Just because of the cooling.

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Speaker 7: But once it's once it's cooled, then you can form

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Speaker 7: it into the truffles and roll it into your toppings.

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Speaker 6: And then you're going to.

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Speaker 5: Go with this right here though, Do you put the

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Speaker 5: whole pan in there? Do you put in a different pan?

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Speaker 6: You can put it in like a container and cover

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Speaker 6: it with the lid. I always like to cover things

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Speaker 6: because of the smells of the refrigerator. Can can get

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Speaker 6: into your chocolates.

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Speaker 3: I don't know, it could actually come what like let's say,

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Speaker 3: like a roast or something.

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Speaker 6: It'll get picked up.

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Speaker 3: I never knew that.

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Speaker 4: I am a.

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Speaker 7: Separate refrigerator in my basements because I don't want that.

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Speaker 5: But any other smells or smells to pick up in

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Speaker 5: the cake sounds like sauceage you eat and it's like, oh,

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Speaker 5: what it is, Louisiana.

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Speaker 6: It's like, I don't know what it is. That's amazing

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Speaker 6: something in there.

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Speaker 2: Well, it's the I would I would guess that it

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Speaker 2: would be like the flower or something.

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Speaker 3: In this case, the chocolate's pulling it in, but when

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Speaker 3: it starts to dry, it's pulling in humidity.

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Speaker 5: Right.

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Speaker 2: I don't know all it works, but it's it's got

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Speaker 2: to be bringing in all of it to it, you know,

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Speaker 2: I don't know.

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Speaker 3: I'm sure it is.

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Speaker 2: Well, there it is, guys. It's Cannabi's Talk one on

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Speaker 2: one parts un Baked.

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Speaker 3: When we come back, you guys, see what it looks like.

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Speaker 3: We'll be right back.

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Speaker 1: Follow at one. Christopher Wright followed Joe grund At Joe

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Speaker 1: Grunde fifty two. Subscribe to our weekly newsletter on our website,

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Speaker 1: Cannabi's Talk one on one dot com. Welcome back to

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Speaker 1: Cannabis Talk one.

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Speaker 4: On one World number one on everything.

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Speaker 5: Cana Chalmers Wellness You, Guys is a full service rehabilitation

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Speaker 5: and recovery facility. They work with patients to identify, treat,

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Speaker 5: and manage a wide variety of issues including weight loss,

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Speaker 5: our gain, digestive problems, chronic fatigue, pain injuries, sciatic diseases,

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Speaker 5: chiropractic problems, fiblemyalgia, carpal tunnel syndrome, and plantar fastitis. Now

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Speaker 5: medical doctors regularly refer patients to doctor Chalmers when traditional

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Speaker 5: medications and treatment aren't working for their patients. For more information,

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Speaker 5: check out the website Chalmerswellness dot com.

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Speaker 4: Are called them direct that area code two one four

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Speaker 4: four four six five three zero zero.

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Speaker 5: Welcome back to Cannabis Talk one on ones parts on

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Speaker 5: Baked with Heidi from Lorrain Oils. If you guys don't

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Speaker 5: remember this, you guys, the rand Oils has been flavoring

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Speaker 5: people up for over sixty years.

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Speaker 4: The pharmacists. Okay, Grettenburger founded Lorraine Oils.

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Speaker 5: In nineteen sixty two and named the company in honor

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Speaker 5: of his wife.

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Speaker 4: Laura and of course their only daughter. And you gotta

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Speaker 4: love Lorraine Oils.

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Speaker 5: And Heidi, we made this, we heated it up, we

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Speaker 5: mixed it up, and now what do you do next?

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Speaker 7: So we've got everything in here, our CBD chocolate butter flavor,

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Speaker 7: and we're just gonna pour it into a container that

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Speaker 7: we can put the lid on.

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Speaker 3: Smells so good I mean unbelievable.

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Speaker 5: You said you can make any amount, right, So, like

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Speaker 5: right now, that looks like about eight to ten balls,

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Speaker 5: possibly maybe.

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Speaker 6: Probably more than that.

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Speaker 7: I recommend about a tablespoon of flake.

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Speaker 4: You want to taste it more.

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Speaker 3: Im looking at him, I'm I mean, let's be honest.

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Speaker 6: Yeah, you gotta do it before ye after?

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Speaker 4: Yeah, in that big of a scoop.

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Speaker 3: There, young man? Was that too much? I mean, I

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Speaker 3: don't know.

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Speaker 4: I just I just I didn't realize.

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Speaker 3: This was for you. Are you my dad? You want

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Speaker 3: to try this? No?

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Speaker 8: No, no, no, no, no, go ahead, tell us tell us.

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Speaker 8: Mm hmm, my goodness. It is better when I could tell.

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Speaker 8: But let me say this. So that's Christmas right there. Yeah,

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Speaker 8: that's Christmas. Ladies and gentlemen.

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Speaker 4: This is your holiday treat right now.

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Speaker 5: If you make this for the house, you're gonna win,

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Speaker 5: especially when people come over and hang out. Can you

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Speaker 5: imagine having this on the counter, a homemade thing like

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Speaker 5: this I just did, just right, You're like.

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Speaker 4: I imagine it, And I said, this is Christmas.

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Speaker 3: I just did.

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Speaker 4: We're gonna have to make this this here. We're not

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Speaker 4: to have these on the table. People come up and

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Speaker 4: it's really simple and small. So my question is, as.

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Speaker 5: We were, if we were to do that here or

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Speaker 5: wherever you're doing it, and you wanted to make it bigger,

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Speaker 5: is it the same kind of thing?

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Speaker 1: Like?

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Speaker 4: Is it this simple because what you did seemed so simple?

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Speaker 4: Is it boiling five.

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Speaker 5: Cups of water gonna be hard like six cups of chocolate?

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Speaker 4: Is it?

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Speaker 6: I think for this.

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Speaker 7: It's easier to scale up than scale down because if

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Speaker 7: you're doing too small of a batch, then you're resk

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Speaker 7: burning the heavy cream and burning the chocolate. But if

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Speaker 7: you're doing a larger batch, that's great, it's gonna work out.

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Speaker 6: You just want to make sure you're keeping the ratio

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Speaker 6: is the same.

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Speaker 4: So always the same one in one. As far as

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Speaker 4: water and chocolate.

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Speaker 6: Heavy cream and chocolate heavy cream and.

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Speaker 5: Chocolate, what are some of the other things that you

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Speaker 5: could add because I'm just my mind's going crazy right now,

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Speaker 5: going I mean, you can do pretty much anything, right,

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Speaker 5: I mean, caramel and peanut butter.

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Speaker 2: I'm going to go as far as that walnut that

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Speaker 2: we use previously, I would add that walnut, the actual

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Speaker 2: flavoring of it, to the to the chocolate and then

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Speaker 2: adds them up.

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Speaker 5: Yes, would you add the vanilla bean stuff like that

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Speaker 5: to you to make a white like dark chocolate vanilla

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Speaker 5: bean flavored?

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Speaker 3: Like it was just right, like it's going everywhere.

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Speaker 5: I'm feeling like I'm stoned right now coming up with

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Speaker 5: crazy ideas like wait.

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Speaker 4: A minute, what about this one? What about that one?

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Speaker 6: So that's the fun.

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Speaker 7: You can row dried fruitless is wireless, you know, wilet's

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00:15:03,800 --> 00:15:06,000
Speaker 7: still fluid. You can throw your chopped nuts, you can

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00:15:06,040 --> 00:15:08,520
Speaker 7: throw throw dry fruit. You can throw a lot of things.

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Speaker 4: Eminems eminem's.

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Speaker 6: Yeah, peanut butter cups.

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Speaker 3: You know what, let's just grab some of those trail

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Speaker 3: mix and throw them.

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Speaker 6: I mean, we have a few things over here, Ida,

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Speaker 6: I mean, is.

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Speaker 3: That are we are we using those? Are those still?

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Speaker 3: I would do both of that? Oh that's a big deal.

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Speaker 4: Would we had that end this time?

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Speaker 3: I would do it.

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Speaker 4: I would.

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Speaker 3: Let's go.

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Speaker 4: We are going hard today.

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Speaker 7: Folks, Oh my goodness, all right, and give that as.

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Speaker 5: Just peanut butter cups and M and ms. If I'm

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Speaker 5: not mistaken and I want to get another we should have.

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Speaker 7: Different flavor, though, I wonder what the mint is going

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Speaker 7: to be like with the.

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Speaker 6: I mean, coming up with something.

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Speaker 4: New it's gonna be like I'll tell you right now

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Speaker 4: what it's gonna taste night. Look at it.

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Speaker 5: We're all I love you in your back right now,

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00:16:02,200 --> 00:16:03,960
Speaker 5: we're all going in okay, So I'm.

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Speaker 6: Going to just use this thing right here, all right?

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Speaker 3: And I want a peanut I want you want it all?

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Speaker 4: I want pretzel as well?

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Speaker 3: Do you want it all?

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Speaker 6: It's not bad?

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Speaker 3: Mm hmm mmmmm.

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Speaker 6: I actually like it a lot. Yeah, that's really good.

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Speaker 4: The mint. Look up. I just got to reach this

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Speaker 4: peanut butter, and I got a pretzel.

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Speaker 6: I never knew that I liked that.

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Speaker 3: The recipe.

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Speaker 4: All three of us made it.

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Speaker 3: Yes, we did.

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Speaker 6: We did pot together, just sitting there.

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Speaker 5: With our dogs behind us.

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Speaker 4: Dogs can't eat it. This is a great thing, especially

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Speaker 4: with the peppermint.

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Speaker 5: But what are some other things that you would add

402
00:16:50,480 --> 00:16:53,680
Speaker 5: to it when it's not the holiday season, so you.

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Speaker 7: Could do something eastere if it was in the springtime,

404
00:16:59,000 --> 00:17:01,400
Speaker 7: you could do if you were working with white chocolate,

405
00:17:01,480 --> 00:17:03,080
Speaker 7: the ratio is going to be a little bit different

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00:17:03,080 --> 00:17:06,119
Speaker 7: because white chocolate's a different beast you're going to use.

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Speaker 4: I love white chocolate, by the way, It's been one

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00:17:07,600 --> 00:17:07,840
Speaker 4: of my.

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00:17:07,760 --> 00:17:09,920
Speaker 7: Favorite I would have known that I would have thrown

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00:17:10,000 --> 00:17:12,639
Speaker 7: some white chocolate in here, but you're probably going to

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00:17:12,760 --> 00:17:14,879
Speaker 7: do more of like a three to one with the

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00:17:15,000 --> 00:17:16,440
Speaker 7: chocolate to the heavy cream.

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00:17:16,240 --> 00:17:17,640
Speaker 4: And just be more white chocolate.

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00:17:17,720 --> 00:17:21,200
Speaker 7: Yes, really chocolateh just not a strong It just doesn't

415
00:17:21,200 --> 00:17:22,960
Speaker 7: firm up in the same way. So you don't want

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00:17:23,000 --> 00:17:25,200
Speaker 7: to have it too fluid because you, you know, want

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00:17:25,280 --> 00:17:26,120
Speaker 7: to be able to.

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00:17:26,040 --> 00:17:28,760
Speaker 6: Take it, have it take form. But you could add

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00:17:28,840 --> 00:17:29,560
Speaker 6: lemon to that.

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00:17:29,640 --> 00:17:32,560
Speaker 7: You could throw some lavender petals and do like something

421
00:17:32,640 --> 00:17:36,480
Speaker 7: spring like. You could roll it in sprinkles and pastel sprinkles.

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00:17:36,640 --> 00:17:38,560
Speaker 7: I mean, there's like endless things that you could do.

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Speaker 2: I mean so so just thinking of this, right, I

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00:17:40,800 --> 00:17:45,040
Speaker 2: mean you know you put bananas in there, right, I

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Speaker 2: mean so just I mean.

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Speaker 3: When you said.

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00:17:54,840 --> 00:17:56,640
Speaker 6: Banana caramel yesterday, but.

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00:17:58,160 --> 00:18:01,359
Speaker 2: Oh you really did dog And that's one of my

429
00:18:01,520 --> 00:18:03,080
Speaker 2: favorite too.

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00:18:02,800 --> 00:18:04,920
Speaker 4: Was a month ago. Whatever it was, save it.

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00:18:05,000 --> 00:18:09,880
Speaker 3: He didn't save me nothing, no win, no is there

432
00:18:10,240 --> 00:18:10,840
Speaker 3: because I'm.

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Speaker 4: Such a big The caramel is there, but not the

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00:18:13,560 --> 00:18:14,399
Speaker 4: whole thing together.

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00:18:14,560 --> 00:18:19,240
Speaker 2: Goodness, the banana cookies and green had all that with

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00:18:19,359 --> 00:18:20,200
Speaker 2: the caramel.

437
00:18:19,920 --> 00:18:22,399
Speaker 4: On top of the cookies, but it was the next level.

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00:18:22,600 --> 00:18:25,359
Speaker 5: And there's none left. Everybody ate on and then I

439
00:18:25,359 --> 00:18:28,600
Speaker 5: even made a second cookie. I'm like, oh my god, Joe,

440
00:18:28,640 --> 00:18:29,840
Speaker 5: I'm like, I'm not gonna let this sit it.

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00:18:30,080 --> 00:18:31,720
Speaker 3: I'm not gonna save this for Blue Fine.

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00:18:32,359 --> 00:18:35,040
Speaker 4: Yeah, thank you, Lou for what the bank appreciates you.

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00:18:35,160 --> 00:18:36,439
Speaker 3: Yeah. I didn't make it.

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00:18:36,800 --> 00:18:37,679
Speaker 4: I made it there.

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00:18:37,720 --> 00:18:39,040
Speaker 3: I don't know if I was appreciated.

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00:18:39,040 --> 00:18:41,040
Speaker 4: Well, let's take the break. You guys are gonna come back.

447
00:18:41,080 --> 00:18:43,119
Speaker 4: We're gonna roll these up and see what they look like,

448
00:18:43,200 --> 00:18:46,240
Speaker 4: see what they taste like. It's right here, park some

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00:18:46,400 --> 00:18:46,960
Speaker 4: baked with.

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00:18:47,000 --> 00:18:49,400
Speaker 5: Lorraine oils right here on Cannabis Talk one on one.

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00:18:49,480 --> 00:18:52,000
Speaker 4: We'll be right back after day with us. You want

452
00:18:52,000 --> 00:18:53,680
Speaker 4: to hear your name down it out live on the

453
00:18:53,760 --> 00:18:55,480
Speaker 4: Hill Time.

454
00:18:57,080 --> 00:18:57,720
Speaker 7: Nineteen eighty.

455
00:18:57,920 --> 00:18:59,480
Speaker 3: Can't leave on the point mail.

456
00:18:59,440 --> 00:19:02,200
Speaker 1: Make sure you like, follow and subscribe to Cannabis Talk

457
00:19:02,280 --> 00:19:11,160
Speaker 1: one o one. Now now back to the number one

458
00:19:11,200 --> 00:19:15,600
Speaker 1: cannabis show on the planet. You know what get Now

459
00:19:15,720 --> 00:19:18,399
Speaker 1: back to the number one cannabis show in the universe,

460
00:19:18,600 --> 00:19:19,640
Speaker 1: Cannabis Talk.

461
00:19:19,520 --> 00:19:20,120
Speaker 3: One oh one.

462
00:19:20,720 --> 00:19:22,280
Speaker 4: Normally I like to start off the show, but we're

463
00:19:22,280 --> 00:19:26,639
Speaker 4: gonna let Erica start it. Go ahead, Erica, no se

464
00:19:26,800 --> 00:19:27,440
Speaker 4: special folks.

465
00:19:27,440 --> 00:19:29,720
Speaker 5: When it comes in a fuse products, the flavor mutation

466
00:19:29,760 --> 00:19:32,000
Speaker 5: would be just as enjoyable as the feeling your experience.

467
00:19:32,240 --> 00:19:34,280
Speaker 4: Visit the website loranoils dot com.

468
00:19:34,320 --> 00:19:36,479
Speaker 5: I want to thank everybody around here that makes us

469
00:19:36,480 --> 00:19:39,720
Speaker 5: all happen, from Adrian to alex A, Alex c Mondo,

470
00:19:39,840 --> 00:19:45,119
Speaker 5: Madison Novelli, Teddy the Show Dog, Daniel Connor Camp, Cassie Beats, Barcelar,

471
00:19:45,200 --> 00:19:48,920
Speaker 5: Ali Sunday Goldie Brother, Pitt, Mark Carnes, Chris Francino, Jennifer

472
00:19:48,960 --> 00:19:51,560
Speaker 5: and little Erica No right here in Elvis.

473
00:19:51,560 --> 00:19:53,080
Speaker 4: Thank you guys all for doing what you do.

474
00:19:53,680 --> 00:19:57,640
Speaker 5: We are here with our lovely and dear friend Heidi

475
00:19:57,640 --> 00:20:01,400
Speaker 5: from lorn Oils that made these charts clit truffles and

476
00:20:01,440 --> 00:20:04,920
Speaker 5: now they are looking like the most beautiful balls.

477
00:20:05,160 --> 00:20:12,000
Speaker 4: Of the heavenly root canal that I can see. That

478
00:20:12,160 --> 00:20:14,280
Speaker 4: is just gonna make my blood sugar spike.

479
00:20:15,200 --> 00:20:17,680
Speaker 5: I was so dumb looking going why are these ones

480
00:20:17,880 --> 00:20:21,200
Speaker 5: milk chocolate and these powdered but you're sitting there.

481
00:20:21,320 --> 00:20:23,720
Speaker 7: These are rolled in dark poco, These are made with

482
00:20:23,760 --> 00:20:28,399
Speaker 7: the peppermint mulsion that we just did. These are emmorato

483
00:20:28,600 --> 00:20:30,840
Speaker 7: and they have Marchino cherries chopped.

484
00:20:30,560 --> 00:20:31,119
Speaker 6: Up inside it.

485
00:20:31,240 --> 00:20:33,320
Speaker 3: Oh my go these.

486
00:20:33,160 --> 00:20:38,200
Speaker 7: Ones are either uh, creamy hazel nut and strawberry or

487
00:20:38,400 --> 00:20:40,680
Speaker 7: strawberry or creamy hazelnut and strawberry.

488
00:20:40,720 --> 00:20:44,879
Speaker 6: I mix these two up so it'll be a mystery.

489
00:20:44,040 --> 00:20:45,960
Speaker 3: And none of them are. They're just infused with.

490
00:20:45,880 --> 00:20:49,400
Speaker 6: CBD, just infused with cbdir.

491
00:20:48,840 --> 00:20:54,400
Speaker 4: Ladies, please carmit. Everyone grab one first, and I want

492
00:20:54,400 --> 00:20:55,879
Speaker 4: to look at that.

493
00:20:55,359 --> 00:20:57,360
Speaker 3: I want this cherry one.

494
00:20:58,280 --> 00:21:01,199
Speaker 7: That one, both of that whole row, the whole row

495
00:21:02,400 --> 00:21:03,520
Speaker 7: delicious and moist.

496
00:21:06,880 --> 00:21:12,080
Speaker 5: It's rich in my mouth, you know what the I

497
00:21:12,080 --> 00:21:14,760
Speaker 5: don't think they're too rich to O'Connor, you know what

498
00:21:14,760 --> 00:21:15,040
Speaker 5: I mean?

499
00:21:15,280 --> 00:21:16,560
Speaker 3: Just right, just.

500
00:21:16,560 --> 00:21:19,800
Speaker 5: Right when you get him from this one in your mouth?

501
00:21:19,840 --> 00:21:22,240
Speaker 5: What's out of the chocolate place, trules.

502
00:21:22,359 --> 00:21:23,080
Speaker 3: This is amazing.

503
00:21:23,200 --> 00:21:27,080
Speaker 4: It's not seas, but the other one brown and you

504
00:21:27,160 --> 00:21:29,000
Speaker 4: might want to try. Those are sweeter than this. This

505
00:21:29,119 --> 00:21:33,040
Speaker 4: taste it's not fudge. No, I don't know what it's called.

506
00:21:33,040 --> 00:21:33,439
Speaker 3: I forget.

507
00:21:33,480 --> 00:21:37,360
Speaker 4: But this right here is just delightful. It's not overpowering.

508
00:21:38,720 --> 00:21:39,080
Speaker 4: That one was.

509
00:21:39,240 --> 00:21:44,520
Speaker 3: This one's freaky. Oh that one, This one right here, yeah,

510
00:21:44,600 --> 00:21:47,720
Speaker 3: this one is is a try this one? What is

511
00:21:47,760 --> 00:21:50,120
Speaker 3: that one? Which one is that.

512
00:21:51,880 --> 00:21:56,520
Speaker 7: It's either strawberry or he's so much strawberry.

513
00:21:56,960 --> 00:21:58,480
Speaker 4: Yeah, I had the strawberry when it was delicious.

514
00:21:58,480 --> 00:21:59,520
Speaker 3: It was sick to my stuff.

515
00:22:00,119 --> 00:22:05,080
Speaker 4: Moretto, Oh, Moretto is the winner.

516
00:22:05,160 --> 00:22:09,480
Speaker 2: That's that's the one of my favorite. Well, I didn't

517
00:22:09,480 --> 00:22:11,760
Speaker 2: want to try anything else. I already knew I hit it.

518
00:22:11,800 --> 00:22:15,240
Speaker 4: I'm like, what is that texture in Thereino cherries?

519
00:22:15,640 --> 00:22:16,360
Speaker 3: Unbelievable?

520
00:22:17,760 --> 00:22:18,440
Speaker 4: Those are dried.

521
00:22:19,359 --> 00:22:21,800
Speaker 6: I chocked them up and then you kind of pat

522
00:22:21,880 --> 00:22:22,280
Speaker 6: him dry.

523
00:22:22,359 --> 00:22:24,360
Speaker 3: So I got put walnuts in that too.

524
00:22:24,760 --> 00:22:27,399
Speaker 2: I'm just a walnut fanout pretzels in it.

525
00:22:27,440 --> 00:22:29,760
Speaker 3: What we did, we did then we put some of

526
00:22:29,760 --> 00:22:31,359
Speaker 3: those cherries in there. Cherries left.

527
00:22:31,640 --> 00:22:32,520
Speaker 6: Yeah, there are cherries.

528
00:22:32,600 --> 00:22:34,240
Speaker 2: Oh my god, some of those cherries in there with

529
00:22:34,320 --> 00:22:39,960
Speaker 2: the Eminem's and the the what are they the pencils.

530
00:22:42,400 --> 00:22:45,199
Speaker 3: Unbelievable. It's unbelievable.

531
00:22:46,200 --> 00:22:48,000
Speaker 4: How do you got to be the friend that everybody

532
00:22:48,040 --> 00:22:49,840
Speaker 4: calls and was like it's to cook?

533
00:22:50,080 --> 00:22:53,000
Speaker 5: I mean, if we lived near each other, oh Man

534
00:22:54,200 --> 00:22:57,000
Speaker 5: and popping, I'm like, you know, Antie, Heidi's coming over.

535
00:22:58,280 --> 00:23:00,960
Speaker 7: I definitely spend a lot of weekends dropping stuff off

536
00:23:01,000 --> 00:23:03,400
Speaker 7: to people like Hey, I'm making this, you guys want

537
00:23:03,440 --> 00:23:07,240
Speaker 7: in and everybody's like yep, So I'll leave stuff in mailboxes.

538
00:23:07,560 --> 00:23:08,399
Speaker 3: Can we go camping?

539
00:23:08,680 --> 00:23:12,479
Speaker 7: Yeah, camping, camping.

540
00:23:12,560 --> 00:23:14,600
Speaker 2: I think we could do camping out there, just all

541
00:23:14,640 --> 00:23:16,880
Speaker 2: kind of get one get that you have that peaceful time.

542
00:23:17,119 --> 00:23:19,240
Speaker 3: Yes, you can really, and I know you like to camp.

543
00:23:19,400 --> 00:23:21,080
Speaker 3: So that's and so to why I'm a big fan

544
00:23:21,119 --> 00:23:21,920
Speaker 3: of it.

545
00:23:22,080 --> 00:23:24,280
Speaker 2: We'll take out the tailor in the motor home, set

546
00:23:24,320 --> 00:23:28,199
Speaker 2: up a date, go camping, get some cooking, and we

547
00:23:28,240 --> 00:23:30,440
Speaker 2: all bring our little funding to cook.

548
00:23:30,640 --> 00:23:32,320
Speaker 3: We all cook and make a big thing.

549
00:23:32,200 --> 00:23:33,879
Speaker 4: Of it in Vegas.

550
00:23:34,040 --> 00:23:36,760
Speaker 6: Yes that again in November.

551
00:23:37,600 --> 00:23:39,800
Speaker 2: We are going to meet there anyway, so funny, Yes,

552
00:23:40,040 --> 00:23:41,680
Speaker 2: well that that might be a weird time.

553
00:23:41,680 --> 00:23:42,520
Speaker 4: That was in November.

554
00:23:42,560 --> 00:23:45,400
Speaker 5: I think we're now in just March, April or whatever

555
00:23:45,480 --> 00:23:47,520
Speaker 5: right now, right exactly?

556
00:23:47,680 --> 00:23:50,080
Speaker 4: What's just we like to record these a little early.

557
00:23:50,119 --> 00:23:50,439
Speaker 3: Folks.

558
00:23:50,440 --> 00:23:53,479
Speaker 5: If you see us and we look different, Hello, always

559
00:23:53,480 --> 00:23:54,359
Speaker 5: wear the same outfit?

560
00:23:54,800 --> 00:23:56,040
Speaker 3: Yeah I don't either.

561
00:23:56,359 --> 00:23:58,760
Speaker 4: Is they're not watching them back to back? Thank god?

562
00:23:58,800 --> 00:24:02,399
Speaker 4: These shows? Yeah scramble every other month, you know.

563
00:24:02,400 --> 00:24:02,600
Speaker 2: I mean.

564
00:24:02,680 --> 00:24:05,320
Speaker 5: So the good thing is we shoot these very soon books,

565
00:24:05,359 --> 00:24:07,680
Speaker 5: so we are able to eat so much at one

566
00:24:07,720 --> 00:24:08,600
Speaker 5: time with you, Heidi.

567
00:24:09,280 --> 00:24:11,280
Speaker 4: It makes it great. But I agree, because next week

568
00:24:11,280 --> 00:24:16,440
Speaker 4: I'll be overweight. Yeah, versions bounce back literally bounce back.

569
00:24:16,760 --> 00:24:19,520
Speaker 3: Yeah, I'm bouncing back heavy vest.

570
00:24:19,640 --> 00:24:21,400
Speaker 4: So Heidi as this right here.

571
00:24:21,480 --> 00:24:26,040
Speaker 5: Dessert is such a sweeter, not so rich, I want

572
00:24:26,040 --> 00:24:28,520
Speaker 5: to say, but kind of a richer flavor and taste.

573
00:24:28,880 --> 00:24:31,720
Speaker 4: What is your go to dessert that you like to

574
00:24:31,760 --> 00:24:32,400
Speaker 4: make and take?

575
00:24:33,480 --> 00:24:35,800
Speaker 6: I always bring cake, That's usually what I do.

576
00:24:35,880 --> 00:24:38,560
Speaker 7: But I've been getting into the entreme game lately and

577
00:24:39,000 --> 00:24:41,840
Speaker 7: kind of playing around with that because I like playing

578
00:24:41,840 --> 00:24:45,359
Speaker 7: around with different flavor combinations and different texture components, and

579
00:24:45,960 --> 00:24:50,080
Speaker 7: is a really good formats that are.

580
00:24:49,960 --> 00:24:52,359
Speaker 5: You like the lady that is the cake pop queen

581
00:24:52,440 --> 00:24:53,639
Speaker 5: as well, like in your area?

582
00:24:53,680 --> 00:24:58,600
Speaker 4: Can you why do I feel like I just put

583
00:24:58,640 --> 00:25:04,880
Speaker 4: that on a thing? I mean, could you lace the cake?

584
00:25:05,920 --> 00:25:08,720
Speaker 7: Because you're using frosting into the cake pops, so you

585
00:25:08,720 --> 00:25:11,920
Speaker 7: could infuse the fat that's in the frosting with CBD

586
00:25:12,160 --> 00:25:15,080
Speaker 7: or THHC or whatever and you could make you could

587
00:25:15,119 --> 00:25:16,000
Speaker 7: definitely make confuse.

588
00:25:16,320 --> 00:25:22,520
Speaker 5: Random side note, because of the mushrooms becoming so big,

589
00:25:22,840 --> 00:25:25,840
Speaker 5: could you start adding mushrooms and stuff like that to

590
00:25:25,920 --> 00:25:27,200
Speaker 5: things like the psilocybin.

591
00:25:27,400 --> 00:25:30,399
Speaker 7: Yeah, and we've already got customers that are doing that

592
00:25:31,040 --> 00:25:33,800
Speaker 7: and our oil soluble flavors are perfect for that because

593
00:25:33,840 --> 00:25:38,879
Speaker 7: they're usually the format that I see mushrooms in its chocolates.

594
00:25:38,960 --> 00:25:41,160
Speaker 7: I'm starting to see a lot more gummy bears now,

595
00:25:41,920 --> 00:25:43,600
Speaker 7: but these are really easy to add.

596
00:25:43,400 --> 00:25:46,200
Speaker 6: To chocolates and that are infused with the psilocybin.

597
00:25:46,960 --> 00:25:48,120
Speaker 4: I could see that being a big hit.

598
00:25:48,359 --> 00:25:50,320
Speaker 5: Oh yeah, I mean even the way this is tasting

599
00:25:50,359 --> 00:25:53,680
Speaker 5: and everything else, it's just like, I mean, let's just.

600
00:25:53,800 --> 00:25:56,560
Speaker 4: Call it blue. What has been your favorite so far?

601
00:25:56,680 --> 00:26:00,760
Speaker 5: Because amongst these shows we've done, we've had a lot

602
00:26:00,800 --> 00:26:03,000
Speaker 5: of different flavors in our mouths.

603
00:26:03,240 --> 00:26:05,360
Speaker 4: What is something that stands out to you?

604
00:26:06,440 --> 00:26:09,040
Speaker 3: Well, the banana one that I missed, I'm a little

605
00:26:09,119 --> 00:26:10,080
Speaker 3: upset about still, that.

606
00:26:10,200 --> 00:26:13,960
Speaker 4: Might be my number one, to be honest, probably.

607
00:26:13,680 --> 00:26:14,640
Speaker 3: Would have been mine too.

608
00:26:15,000 --> 00:26:18,440
Speaker 2: I didn't, you know, smash on those cookies either that

609
00:26:18,720 --> 00:26:20,520
Speaker 2: were made, I don't know, you know.

610
00:26:20,600 --> 00:26:22,200
Speaker 4: And you got to think of the past too, because

611
00:26:22,200 --> 00:26:22,679
Speaker 4: we made.

612
00:26:22,600 --> 00:26:25,520
Speaker 3: That the stone scones scones.

613
00:26:25,640 --> 00:26:28,080
Speaker 5: But then we also we did the scones online, which yeah,

614
00:26:28,400 --> 00:26:30,000
Speaker 5: person was so much better than ours.

615
00:26:30,040 --> 00:26:31,760
Speaker 4: But when we did that one, it was but.

616
00:26:34,160 --> 00:26:36,240
Speaker 3: Yours. They I thought they tasted good.

617
00:26:36,920 --> 00:26:38,760
Speaker 5: But the other thing that was Chef J made to

618
00:26:38,880 --> 00:26:42,000
Speaker 5: and had in the cookbook that then brittle.

619
00:26:44,720 --> 00:26:47,640
Speaker 3: That was nice? And what else? What did we cook yesterday?

620
00:26:47,720 --> 00:26:51,359
Speaker 3: We cooked the uh what do we have?

621
00:26:52,080 --> 00:26:54,320
Speaker 6: We did the cookies that you missed. What did we

622
00:26:54,359 --> 00:26:57,600
Speaker 6: do before that? We did the moose and then.

623
00:26:59,280 --> 00:27:03,600
Speaker 3: The moose. That's the one I think.

624
00:27:05,240 --> 00:27:09,639
Speaker 2: I think that's my my just as far as like refreshing.

625
00:27:09,720 --> 00:27:13,840
Speaker 2: And it wasn't so sweet.

626
00:27:12,760 --> 00:27:16,000
Speaker 4: Because that wasn't Drake got one just because and one.

627
00:27:16,000 --> 00:27:18,399
Speaker 2: Truthfully, this one was shocking to me, the one that

628
00:27:18,480 --> 00:27:20,679
Speaker 2: was that you you and you came up with the.

629
00:27:22,280 --> 00:27:24,880
Speaker 3: Red thing. Yeah, like that was shocking.

630
00:27:25,320 --> 00:27:28,240
Speaker 2: I wasn't ready for I thought, oh, it's gonna be okay,

631
00:27:28,320 --> 00:27:30,199
Speaker 2: Like you know, I'm not into hard bread like that.

632
00:27:30,880 --> 00:27:34,640
Speaker 2: With that crunch, with the creamy the nuts and then

633
00:27:34,720 --> 00:27:36,680
Speaker 2: the honey, I mean that was amazing.

634
00:27:36,800 --> 00:27:37,480
Speaker 3: What was that called?

635
00:27:37,480 --> 00:27:39,040
Speaker 6: Again?

636
00:27:40,240 --> 00:27:41,240
Speaker 3: That was really good?

637
00:27:41,359 --> 00:27:46,080
Speaker 5: That peach though sauce, it was still something that I

638
00:27:46,080 --> 00:27:47,600
Speaker 5: remember seeing Daniel go in.

639
00:27:47,680 --> 00:27:50,160
Speaker 4: Over and over heat the whole bag of chips. Yeah. Yeah,

640
00:27:50,480 --> 00:27:51,800
Speaker 4: he had a whole bag of chap and then he

641
00:27:51,840 --> 00:27:57,720
Speaker 4: started freebasing it in his mouth. He came out his

642
00:27:57,760 --> 00:27:59,679
Speaker 4: nose was green like sauce.

643
00:28:01,560 --> 00:28:05,280
Speaker 2: He was twelve again yeah, man, that's funny, like Mikey

644
00:28:05,320 --> 00:28:08,560
Speaker 2: from the commercial, you know, And I'll tell you that,

645
00:28:08,880 --> 00:28:12,119
Speaker 2: you know that last bite that that this one was

646
00:28:12,240 --> 00:28:18,280
Speaker 2: that was here in this rowmo, the amoretto. As soon

647
00:28:18,320 --> 00:28:21,520
Speaker 2: as I tasted that, I literally was just like, that's

648
00:28:21,560 --> 00:28:23,960
Speaker 2: the one, you know, because I know my palette, you know,

649
00:28:24,240 --> 00:28:27,080
Speaker 2: so you know the rest of them were I had

650
00:28:27,080 --> 00:28:29,600
Speaker 2: to force down like that. The dark chocolate powder, I

651
00:28:29,920 --> 00:28:33,160
Speaker 2: like it and some some scenarios, but for me, I'm

652
00:28:33,160 --> 00:28:35,639
Speaker 2: not a dark powder or dark chocolate guy. I like

653
00:28:35,680 --> 00:28:37,680
Speaker 2: it a little bit of dark chocolate and then I'm done.

654
00:28:38,200 --> 00:28:39,960
Speaker 2: But which that is just a little.

655
00:28:39,720 --> 00:28:41,520
Speaker 4: Bit one and a half and I usually don't eat

656
00:28:41,560 --> 00:28:43,560
Speaker 4: that many, so I me too. And my point, I'm

657
00:28:43,560 --> 00:28:45,600
Speaker 4: not a dark chocolate guy, but I ate one and

658
00:28:45,600 --> 00:28:45,920
Speaker 4: a half.

659
00:28:45,960 --> 00:28:49,840
Speaker 2: Which lemonade though, I think the lemonade to me would

660
00:28:49,840 --> 00:28:52,240
Speaker 2: have been just most refreshing.

661
00:28:51,840 --> 00:28:55,680
Speaker 4: And changing color, changing vibe.

662
00:28:55,760 --> 00:28:57,640
Speaker 2: Yeah, very very nice. I wish I would have tried

663
00:28:57,680 --> 00:29:00,040
Speaker 2: the banana. I'm a little upset about that because you

664
00:29:00,120 --> 00:29:00,600
Speaker 2: can have a.

665
00:29:00,560 --> 00:29:01,920
Speaker 6: Little bit of the caramel.

666
00:29:02,000 --> 00:29:05,040
Speaker 5: Yeah, I will give you the feel, but then you're

667
00:29:05,080 --> 00:29:06,600
Speaker 5: also going to be upset that you didn't get to

668
00:29:06,600 --> 00:29:06,880
Speaker 5: try it.

669
00:29:06,920 --> 00:29:08,840
Speaker 6: But yeah, the whole. It was like the whole.

670
00:29:09,320 --> 00:29:10,880
Speaker 2: Now, I do want to ask you while we're here,

671
00:29:10,880 --> 00:29:15,160
Speaker 2: because I'm noticing this, uh, the coffee, the hazel nut,

672
00:29:15,280 --> 00:29:19,400
Speaker 2: the peanut butter, the royal raspberry amaretto.

673
00:29:19,840 --> 00:29:22,880
Speaker 3: So did you use any of the coffee? What is this?

674
00:29:23,000 --> 00:29:26,560
Speaker 6: Ko kok coffee is a koulu of flavor.

675
00:29:26,800 --> 00:29:30,720
Speaker 7: Oh, that's another really good one that goes with coffee.

676
00:29:31,480 --> 00:29:35,120
Speaker 6: I use a lot of coffee type flavors in cakes.

677
00:29:35,880 --> 00:29:41,480
Speaker 4: I got a little bit your guys quality.

678
00:29:41,680 --> 00:29:42,040
Speaker 3: It does.

679
00:29:42,600 --> 00:29:45,280
Speaker 4: It's like you smell other oils. They don't smell like this.

680
00:29:45,400 --> 00:29:48,760
Speaker 3: Well, not only that, it's it's actually tastes like they smell.

681
00:29:49,320 --> 00:29:50,720
Speaker 3: And that's a big difference too.

682
00:29:50,920 --> 00:29:54,040
Speaker 6: I think the amoretto that I used in the whoa.

683
00:29:55,440 --> 00:29:57,880
Speaker 3: And then are such a fan of that one that's

684
00:29:58,280 --> 00:29:58,920
Speaker 3: hazel nut?

685
00:29:59,040 --> 00:30:01,520
Speaker 6: I used that, Oh.

686
00:30:01,520 --> 00:30:02,720
Speaker 3: That is amazing.

687
00:30:03,040 --> 00:30:06,680
Speaker 6: And then jeez, the royal raspberry.

688
00:30:07,480 --> 00:30:13,280
Speaker 5: Oh, I just went straight to the point, like that's

689
00:30:13,320 --> 00:30:15,680
Speaker 5: a great raspberry raspberry.

690
00:30:15,800 --> 00:30:16,640
Speaker 4: Oh, I love that.

691
00:30:16,800 --> 00:30:17,800
Speaker 3: That's my favorite.

692
00:30:18,040 --> 00:30:18,240
Speaker 4: Yeah.

693
00:30:18,400 --> 00:30:21,040
Speaker 7: One of my other favorites in this line is our

694
00:30:21,080 --> 00:30:24,120
Speaker 7: orange brandy. He's just like Grand Marnier and its really

695
00:30:24,320 --> 00:30:25,240
Speaker 7: but it's so good.

696
00:30:26,320 --> 00:30:28,640
Speaker 4: Well, you guys, Part Some Baked is the book.

697
00:30:28,800 --> 00:30:31,440
Speaker 5: You gotta go to loranoils dot com to check out

698
00:30:31,480 --> 00:30:34,200
Speaker 5: all these recipes and so much more. If you're having

699
00:30:34,200 --> 00:30:36,520
Speaker 5: a party or having an event, go check it out

700
00:30:36,560 --> 00:30:38,080
Speaker 5: and see what you can do. It's not all about

701
00:30:38,080 --> 00:30:41,040
Speaker 5: cooking with cannabis. REDI this all with some CBD and

702
00:30:41,480 --> 00:30:43,680
Speaker 5: remember help is available twenty four to seven.

703
00:30:43,760 --> 00:30:44,120
Speaker 3: You guys.

704
00:30:44,120 --> 00:30:46,880
Speaker 5: If you're struggling with mental health and you want to help,

705
00:30:46,960 --> 00:30:49,560
Speaker 5: you guys, dial nine eight eight on any cell phone

706
00:30:49,800 --> 00:30:52,080
Speaker 5: speak with some of the day free and confidential.

707
00:30:52,400 --> 00:30:54,200
Speaker 4: Thank you guys so much, and thank you so much

708
00:30:54,200 --> 00:30:54,640
Speaker 4: for coming here.

709
00:30:54,840 --> 00:30:55,120
Speaker 3: Do you love?

710
00:30:55,240 --> 00:30:56,160
Speaker 6: Thank you for having me?

711
00:30:56,240 --> 00:30:58,160
Speaker 2: Well, there it is, guys, it's Cannabis Talk one to

712
00:30:58,200 --> 00:31:00,840
Speaker 2: one part some Baits with loran Oils and Heidi.

713
00:31:01,440 --> 00:31:02,560
Speaker 3: If no one else loves you.

714
00:31:02,880 --> 00:31:06,560
Speaker 1: We do follow Cannabis Talk one o one on all

715
00:31:06,640 --> 00:31:09,719
Speaker 1: social media and Cannabis Talk one oh one. Thank you

716
00:31:09,760 --> 00:31:12,040
Speaker 1: for listening to Cannabis Talk one oh one with Blue

717
00:31:12,040 --> 00:31:16,000
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718
00:31:16,400 --> 00:31:19,120
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719
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