1 00:00:00,440 --> 00:00:03,120 Speaker 1: Welcome to Cannabis Talk one oh one featuring Blue with 2 00:00:03,240 --> 00:00:07,040 Speaker 1: Joe Gronde, the world's number one source for everything cannabis. 3 00:00:07,080 --> 00:00:09,240 Speaker 2: Hello, welcome to Cannabis Talk one oh one, the world's 4 00:00:09,320 --> 00:00:11,039 Speaker 2: number one source for everything cannabis. 5 00:00:11,119 --> 00:00:11,719 Speaker 3: My name is Blue. 6 00:00:11,720 --> 00:00:14,080 Speaker 4: Alongside of me is mister Joe Grande and you are 7 00:00:14,120 --> 00:00:14,880 Speaker 4: now tuned in to. 8 00:00:15,000 --> 00:00:16,040 Speaker 3: Parts on Base. 9 00:00:16,200 --> 00:00:18,360 Speaker 2: That's right, folks, it is Parts in Bank. Thank you 10 00:00:18,400 --> 00:00:20,800 Speaker 2: for listening to the podcast all around the world. Make 11 00:00:20,800 --> 00:00:22,800 Speaker 2: sure you check out our website Cannabis Talk one on 12 00:00:22,880 --> 00:00:24,919 Speaker 2: one dot com, as we are the world's number one 13 00:00:25,000 --> 00:00:27,280 Speaker 2: source for everything cannabis and so many great articles and 14 00:00:27,320 --> 00:00:29,280 Speaker 2: blogs on the side for you to check out, and 15 00:00:29,360 --> 00:00:31,680 Speaker 2: feel free to give us a call anytime one eight 16 00:00:31,800 --> 00:00:33,920 Speaker 2: hundred and four twenty nineteen eighty and make sure you 17 00:00:34,000 --> 00:00:37,600 Speaker 2: check out our Instagram and YouTube page at Cannabis. 18 00:00:37,080 --> 00:00:37,839 Speaker 3: Talk one oh one. 19 00:00:38,159 --> 00:00:40,199 Speaker 2: My brother from another mother right here, Blue is at 20 00:00:40,200 --> 00:00:43,159 Speaker 2: the number one Christopher Wright. You can always find me 21 00:00:43,240 --> 00:00:45,760 Speaker 2: on the gram at Joe Gronde fifty two. And I 22 00:00:45,800 --> 00:00:47,239 Speaker 2: gotta tell you, guys, I don't know if you ever 23 00:00:47,240 --> 00:00:48,360 Speaker 2: found yourself caught up. 24 00:00:48,280 --> 00:00:50,080 Speaker 3: I need a lawyer to help you out. Well, we 25 00:00:50,200 --> 00:00:51,320 Speaker 3: got the man for you. 26 00:00:51,360 --> 00:00:54,640 Speaker 2: Call our attorney, mister Freddie Sage at the Fox Firm. 27 00:00:54,880 --> 00:00:57,280 Speaker 2: He has over twenty years of experience and has become 28 00:00:57,320 --> 00:01:00,720 Speaker 2: one of the best known criminal defense firms and cannabis 29 00:01:00,800 --> 00:01:03,800 Speaker 2: law attorneys in the state of California, from the low 30 00:01:03,880 --> 00:01:07,640 Speaker 2: level misdemeanors to high level felonies and all matters related 31 00:01:07,640 --> 00:01:10,520 Speaker 2: to cannabis. You guys, the Fox Firm offers a free 32 00:01:10,560 --> 00:01:13,480 Speaker 2: initial consultation on all legal matters. 33 00:01:13,600 --> 00:01:14,320 Speaker 4: So call them up now. 34 00:01:14,360 --> 00:01:15,920 Speaker 3: Matter of fact, just call me and say hello, Say 35 00:01:15,920 --> 00:01:16,839 Speaker 3: hey man, you got any weed? 36 00:01:17,080 --> 00:01:20,479 Speaker 2: Three one oh eight seven seven five zero three three. 37 00:01:20,480 --> 00:01:23,559 Speaker 2: That's three one oh eight seven seven five zero three three. 38 00:01:23,800 --> 00:01:26,720 Speaker 2: And check out his website at the Foxfirm dot com. 39 00:01:26,760 --> 00:01:29,679 Speaker 2: That's with two x's And now, you guys, it's parts 40 00:01:29,680 --> 00:01:31,840 Speaker 2: of bake. One of my favorite times that we're doing 41 00:01:31,840 --> 00:01:34,440 Speaker 2: this show. We have Heidi from Lorando Oils right here. 42 00:01:34,480 --> 00:01:37,440 Speaker 2: You can check out their website Laranoils dot com. 43 00:01:37,440 --> 00:01:37,600 Speaker 3: Now. 44 00:01:37,640 --> 00:01:41,280 Speaker 2: Heidi is the senior business development manager at Laranoils and 45 00:01:41,319 --> 00:01:43,440 Speaker 2: a part of our special cooking show here on the 46 00:01:43,440 --> 00:01:46,720 Speaker 2: campus at Cannabis Talk one oh one. Laran Oils has 47 00:01:46,760 --> 00:01:50,560 Speaker 2: been manufacturing and distributing premium flavor and essential oils for 48 00:01:50,680 --> 00:01:52,480 Speaker 2: over sixty years. 49 00:01:52,160 --> 00:01:52,480 Speaker 3: You guys. 50 00:01:52,560 --> 00:01:56,360 Speaker 2: Loranoils was born in nineteen sixty two, just before Blue 51 00:01:56,400 --> 00:02:00,440 Speaker 2: was born by two years, and originally bottled and distributed 52 00:02:00,480 --> 00:02:04,000 Speaker 2: about eight to ten core essential oils such as peppermints 53 00:02:04,000 --> 00:02:07,760 Speaker 2: and clove and distributed what was only the pharmacies, which 54 00:02:07,800 --> 00:02:09,960 Speaker 2: is crazy cool because if you think about it, they 55 00:02:10,000 --> 00:02:12,239 Speaker 2: were only giving it to the doctors and everybody else. 56 00:02:12,240 --> 00:02:15,000 Speaker 2: It's all medical grade, you guys. This is really officials 57 00:02:15,000 --> 00:02:17,240 Speaker 2: type stuff right here. But now they're selling to a 58 00:02:17,320 --> 00:02:22,280 Speaker 2: variety of retailers, manufacturers, health practitioners, and home consumers. Today 59 00:02:22,320 --> 00:02:26,000 Speaker 2: the company services over thirty thousand customers in fifty one countries. 60 00:02:26,240 --> 00:02:28,720 Speaker 2: I'm so happy to welcome Hidi back to the kitchen, 61 00:02:29,160 --> 00:02:30,240 Speaker 2: Heidi from. 62 00:02:30,080 --> 00:02:30,880 Speaker 3: The ran Oils. 63 00:02:31,120 --> 00:02:36,560 Speaker 2: Well, yes, and as we welcome you, my stomach gets excited. 64 00:02:36,919 --> 00:02:39,679 Speaker 2: My palette gets wet, like right now, and I don't 65 00:02:39,680 --> 00:02:42,840 Speaker 2: even know yet because I just see fruits, little vegetables. 66 00:02:42,960 --> 00:02:44,600 Speaker 3: Pop. What are we doing today? 67 00:02:45,040 --> 00:02:46,880 Speaker 5: We're going to make a peach hot sauce. 68 00:02:47,000 --> 00:02:49,840 Speaker 6: And this is from our new cookbook, Part Sun Baked, 69 00:02:50,000 --> 00:02:52,320 Speaker 6: And this was a recipe that was sent to us 70 00:02:52,400 --> 00:02:56,160 Speaker 6: from Marge Madden, who is the host of the podcast 71 00:02:56,280 --> 00:02:57,800 Speaker 6: Bite Me, the show about edibles. 72 00:02:58,639 --> 00:02:59,160 Speaker 3: Nice. 73 00:03:00,040 --> 00:03:02,960 Speaker 2: I have to point out and give kudos to Solar 74 00:03:03,160 --> 00:03:05,560 Speaker 2: because Solar thinks he came up with. 75 00:03:05,600 --> 00:03:06,800 Speaker 3: The book name he did. 76 00:03:07,800 --> 00:03:09,880 Speaker 2: I wanted to give props to Salar because he put 77 00:03:09,880 --> 00:03:12,120 Speaker 2: it on Instagram, going, look who made up this name? 78 00:03:12,160 --> 00:03:14,200 Speaker 3: And I've seen this story. I'm like, did you make 79 00:03:14,240 --> 00:03:15,840 Speaker 3: that up? Or did we make it up? And then 80 00:03:15,880 --> 00:03:17,120 Speaker 3: he's like, and I thought it was. 81 00:03:17,160 --> 00:03:20,360 Speaker 2: Him and it was because of your high five right, yes, 82 00:03:20,639 --> 00:03:22,600 Speaker 2: and give us the story real quick behind that again, 83 00:03:22,720 --> 00:03:23,560 Speaker 2: I forgot a little bit. 84 00:03:23,560 --> 00:03:25,000 Speaker 3: I kind of know it, but I don't remember at all. 85 00:03:25,200 --> 00:03:28,600 Speaker 6: My live or dad is Anthony boy Day and so 86 00:03:28,760 --> 00:03:30,600 Speaker 6: parts of known parts on Baked. 87 00:03:31,600 --> 00:03:32,160 Speaker 3: I love it. 88 00:03:33,200 --> 00:03:34,880 Speaker 2: I thought it was I just forgot it was him. 89 00:03:35,280 --> 00:03:37,680 Speaker 2: I knew it was a good story. Yeah, And and 90 00:03:37,720 --> 00:03:39,720 Speaker 2: the company was like great, I mean because it's a 91 00:03:39,720 --> 00:03:42,360 Speaker 2: great name for the book. That's a great name. It 92 00:03:42,680 --> 00:03:48,240 Speaker 2: makes sense. Parts on Baked version two, version three. 93 00:03:49,280 --> 00:03:50,360 Speaker 3: A TV show name Like. 94 00:03:50,320 --> 00:03:53,360 Speaker 2: It feels like I didn't realize now we're we're here. 95 00:03:53,440 --> 00:03:55,320 Speaker 2: Parts of Baked on Cannabis tark one on one. It's 96 00:03:55,320 --> 00:03:57,960 Speaker 2: a series of show. Yeah, clearly it's a show, but 97 00:03:58,400 --> 00:04:00,360 Speaker 2: the book needs I mean the book. I want to 98 00:04:00,760 --> 00:04:02,560 Speaker 2: I'm so upset that I didn't end up in it, 99 00:04:02,720 --> 00:04:03,640 Speaker 2: like I really am. 100 00:04:04,160 --> 00:04:05,440 Speaker 3: No, we're going to be in an issue. 101 00:04:05,680 --> 00:04:08,120 Speaker 2: I was making things the other day or last night 102 00:04:08,160 --> 00:04:10,200 Speaker 2: ever since you said you're chili, and I'm like, what 103 00:04:10,240 --> 00:04:10,960 Speaker 2: do I want to make? 104 00:04:10,960 --> 00:04:13,960 Speaker 3: And then I was thinking about ran oils. 105 00:04:15,360 --> 00:04:19,960 Speaker 4: Totally am seriously upset that I didn't make it in that, like. 106 00:04:20,040 --> 00:04:22,400 Speaker 5: You didn't know that you want. 107 00:04:24,720 --> 00:04:26,000 Speaker 3: He's like, I'm seriously better. 108 00:04:28,960 --> 00:04:31,080 Speaker 4: From over here, upset at you. 109 00:04:31,279 --> 00:04:32,719 Speaker 3: I'm upset up myself. 110 00:04:33,880 --> 00:04:36,680 Speaker 2: I'm serious, boy said, hey man, I want to do 111 00:04:36,720 --> 00:04:39,960 Speaker 2: this because it was just it's it's so listen. 112 00:04:40,040 --> 00:04:43,520 Speaker 4: I mean, in hindsight, I love cooking and and you know. 113 00:04:43,480 --> 00:04:46,440 Speaker 3: It is both. It's just funny. Yeah, I enjoy it. 114 00:04:46,520 --> 00:04:48,159 Speaker 3: I really do enjoy it. I'm not a chef. You 115 00:04:48,200 --> 00:04:50,120 Speaker 3: don't try to claim to be, but I make some 116 00:04:50,200 --> 00:04:50,880 Speaker 3: mean chilies. 117 00:04:50,920 --> 00:04:53,680 Speaker 2: I make a few things that I'm like, I got 118 00:04:53,680 --> 00:04:57,080 Speaker 2: a good you know, try tip, I got a great chili. 119 00:04:57,200 --> 00:05:00,320 Speaker 3: I can do uh, you know, like smoking meat. I 120 00:05:00,360 --> 00:05:03,880 Speaker 3: like doing it a lot. Well. Chris Frankeno claims, oh dude, 121 00:05:04,040 --> 00:05:06,760 Speaker 3: you like smoke beat I do. I got that tragger 122 00:05:06,800 --> 00:05:10,080 Speaker 3: smoker and I love. That's what I say, That's what 123 00:05:10,120 --> 00:05:10,719 Speaker 3: I bring it here up. 124 00:05:11,040 --> 00:05:12,680 Speaker 5: Yeah, I would have come over from dinner last night. 125 00:05:12,720 --> 00:05:15,960 Speaker 3: I didn't smoke last night. Yeah, well we're gonna do that. Well, 126 00:05:16,000 --> 00:05:17,200 Speaker 3: we're gonna get back to this right now. 127 00:05:17,480 --> 00:05:19,680 Speaker 2: So people listening at home, we can just ramble on 128 00:05:19,760 --> 00:05:22,920 Speaker 2: forever and just bs, but give us the ingredients that 129 00:05:22,920 --> 00:05:26,160 Speaker 2: people need. By the way, I've never was a fan 130 00:05:26,200 --> 00:05:29,800 Speaker 2: as a youngster of these fruit salsas. Okay, that we're 131 00:05:29,800 --> 00:05:32,920 Speaker 2: doing right here because of petche salsa, Like you see 132 00:05:32,920 --> 00:05:35,000 Speaker 2: the mango salsa, the pizza salsa. 133 00:05:35,120 --> 00:05:37,320 Speaker 3: You see something with strawberries in it now and this 134 00:05:37,400 --> 00:05:39,719 Speaker 3: and that. As a kid, I don't know about you guys, 135 00:05:39,720 --> 00:05:41,280 Speaker 3: but I never had that in my neighborhood. 136 00:05:41,720 --> 00:05:42,160 Speaker 5: It was not. 137 00:05:43,720 --> 00:05:47,800 Speaker 3: Yeah yeah, I've ember seen pineapple, you're right child, pineapple 138 00:05:47,960 --> 00:05:50,599 Speaker 3: Yeah yeah, yeah, but not like to pull on chopped 139 00:05:50,680 --> 00:05:51,000 Speaker 3: up wall. 140 00:05:51,080 --> 00:05:53,599 Speaker 2: Fine, like we're probably gonna do here, Like I remember 141 00:05:53,600 --> 00:05:57,240 Speaker 2: a piece of pineapple. Yeah, so what what does somebody 142 00:05:57,279 --> 00:05:57,960 Speaker 2: need to make this? 143 00:05:58,120 --> 00:06:01,480 Speaker 6: SOA all right, So we're to start with the two 144 00:06:01,560 --> 00:06:02,720 Speaker 6: hole ripe peaches. 145 00:06:02,800 --> 00:06:04,760 Speaker 5: The riper the better because they're going to be a 146 00:06:04,760 --> 00:06:05,520 Speaker 5: little bit sweeter. 147 00:06:06,520 --> 00:06:10,200 Speaker 6: One shallot, a clove of garlic, one jalapeno pepper, or 148 00:06:10,200 --> 00:06:13,920 Speaker 6: a serrano pepper. I've taken most of the seeds out 149 00:06:14,000 --> 00:06:16,240 Speaker 6: because I don't like things super spicy. But if you 150 00:06:16,320 --> 00:06:19,120 Speaker 6: like things hotter, you can meave the seeds in. We're 151 00:06:19,120 --> 00:06:22,280 Speaker 6: gonna use two teaspoons of lime juice, a quarter teaspoon 152 00:06:22,360 --> 00:06:24,480 Speaker 6: of sea salt, and then I have an eighth cup 153 00:06:24,600 --> 00:06:31,719 Speaker 6: of water and an eighth cup of apple cider vinegar. 154 00:06:27,880 --> 00:06:27,960 Speaker 2: And. 155 00:06:29,440 --> 00:06:32,760 Speaker 6: The CBD ingredient is Zilla's honey. We're gonna throw in 156 00:06:33,200 --> 00:06:35,160 Speaker 6: a teaspoon of that. We can add a little bit 157 00:06:35,200 --> 00:06:37,360 Speaker 6: more if you want a heavier dose. And then the 158 00:06:37,400 --> 00:06:41,280 Speaker 6: litan components are our our new peach flavor. It's from 159 00:06:41,320 --> 00:06:43,479 Speaker 6: our Naturals line. We're going to add a teaspoon and 160 00:06:43,480 --> 00:06:46,400 Speaker 6: a half of the peach and a teaspoon of the cucumber. 161 00:06:46,480 --> 00:06:53,440 Speaker 6: Serrano flavor made my mouth, Yes, am I saying this 162 00:06:53,760 --> 00:06:55,200 Speaker 6: like a teaspoon and a half. 163 00:06:55,640 --> 00:06:58,600 Speaker 3: That seems a little more than what we've normally played with. 164 00:06:59,000 --> 00:07:00,520 Speaker 3: I want to come to oils. 165 00:07:00,640 --> 00:07:03,880 Speaker 6: It's a little bit of a different recipe we're usually doing, 166 00:07:03,920 --> 00:07:06,120 Speaker 6: like desserts and things like that, So we really want 167 00:07:06,120 --> 00:07:08,680 Speaker 6: the flavor to come through in the sauce. This is 168 00:07:08,720 --> 00:07:11,360 Speaker 6: something that I definitely recommend making a day or two 169 00:07:11,400 --> 00:07:14,080 Speaker 6: ahead of time because the flavors take time to develop. 170 00:07:14,440 --> 00:07:15,120 Speaker 3: That's the best. 171 00:07:18,120 --> 00:07:20,080 Speaker 5: Sauce. It tastes better, is a leftover. 172 00:07:20,280 --> 00:07:23,920 Speaker 2: And can we explain the difference, because I really don't know. 173 00:07:24,000 --> 00:07:26,640 Speaker 2: I just want to say they're smaller. Shallops are a 174 00:07:26,640 --> 00:07:28,160 Speaker 2: red onion. To me, that's a right onion. 175 00:07:28,240 --> 00:07:30,840 Speaker 3: It's purple onion. Oh you call it a purple onions. 176 00:07:30,920 --> 00:07:31,840 Speaker 3: I call it a red onion. 177 00:07:31,880 --> 00:07:36,120 Speaker 6: So yeah, red onion. I guess that's probably what's on 178 00:07:36,840 --> 00:07:38,120 Speaker 6: the grocery store. 179 00:07:38,520 --> 00:07:39,160 Speaker 3: S red onion. 180 00:07:39,240 --> 00:07:43,400 Speaker 2: Like you get red onions, yellow onions, white onions, sweet onions. Yeah, 181 00:07:43,480 --> 00:07:47,200 Speaker 2: are green onions ones a red onion too, but it 182 00:07:47,280 --> 00:07:48,120 Speaker 2: is purple right now. 183 00:07:48,880 --> 00:07:50,840 Speaker 3: I mean it looks purple to me. I didn't argue 184 00:07:50,840 --> 00:07:52,560 Speaker 3: with you. 185 00:07:51,040 --> 00:07:56,920 Speaker 2: I see red onions too, and recently I was just 186 00:07:57,160 --> 00:07:59,360 Speaker 2: put up on the challette game, like just. 187 00:07:59,360 --> 00:08:01,400 Speaker 3: Within the line. That's that's why, I mean, what's the difference. 188 00:08:01,480 --> 00:08:02,080 Speaker 3: Explain it to you? 189 00:08:02,280 --> 00:08:04,560 Speaker 2: I don't know that Like to me, that looks like 190 00:08:04,600 --> 00:08:06,880 Speaker 2: a red onion, but you're called it a shellette. 191 00:08:06,480 --> 00:08:08,800 Speaker 3: And I feel like my people when I was small. 192 00:08:08,920 --> 00:08:11,560 Speaker 6: They're really small. Onions were like a red onion that 193 00:08:11,560 --> 00:08:12,280 Speaker 6: you're buying at. 194 00:08:12,200 --> 00:08:17,640 Speaker 5: The grocery store, much bigger. But is it a slightly 195 00:08:17,680 --> 00:08:18,560 Speaker 5: different flavor. 196 00:08:18,280 --> 00:08:22,040 Speaker 3: And what would you say the different profile is. I 197 00:08:22,080 --> 00:08:25,520 Speaker 3: had them the other night for them they smell. 198 00:08:25,760 --> 00:08:28,200 Speaker 5: Like a hive flavor, just off a little piece and 199 00:08:28,280 --> 00:08:28,680 Speaker 5: have something. 200 00:08:28,960 --> 00:08:29,400 Speaker 3: It's funny. 201 00:08:30,120 --> 00:08:32,320 Speaker 2: I had them for the first time and we're called 202 00:08:32,440 --> 00:08:33,959 Speaker 2: chalatts for the first time of the night. 203 00:08:34,080 --> 00:08:35,679 Speaker 4: To me, I was the first time I've ever had 204 00:08:35,800 --> 00:08:36,520 Speaker 4: someone called. 205 00:08:37,440 --> 00:08:40,080 Speaker 3: I'm an onion fan. I love onions like I use 206 00:08:40,360 --> 00:08:41,160 Speaker 3: when I put my eggs. 207 00:08:41,200 --> 00:08:43,640 Speaker 2: I use a white, a yellow, and red onion with 208 00:08:43,760 --> 00:08:45,680 Speaker 2: hol of panios like a cut a slice of each thing, 209 00:08:46,080 --> 00:08:47,080 Speaker 2: and I put it all in my thing. 210 00:08:47,080 --> 00:08:48,360 Speaker 3: That's why I said, I have to make my break. 211 00:08:49,040 --> 00:08:50,439 Speaker 2: I want to bring I'm going to make you one, 212 00:08:50,720 --> 00:08:54,960 Speaker 2: and yeah, But my point of this is these always 213 00:08:54,960 --> 00:08:57,520 Speaker 2: look fancier better, but I never buy them because I 214 00:08:57,520 --> 00:08:58,920 Speaker 2: feel like I get more bangs from the buck with 215 00:08:58,920 --> 00:09:02,160 Speaker 2: the red onion, but not realizing which I'm assuming, there's 216 00:09:02,200 --> 00:09:04,000 Speaker 2: obviously a different texture and flavor and. 217 00:09:03,960 --> 00:09:06,760 Speaker 6: Everything else they cook up differently to you know, like 218 00:09:06,840 --> 00:09:09,200 Speaker 6: the layers are a bit thinner too. So when you're 219 00:09:09,200 --> 00:09:12,199 Speaker 6: making a sauce, they done it definitely like cook a 220 00:09:12,240 --> 00:09:13,360 Speaker 6: lot pred easier. 221 00:09:14,120 --> 00:09:20,200 Speaker 2: Okay, So this little salsa looks like it costs about 222 00:09:20,240 --> 00:09:20,640 Speaker 2: the most. 223 00:09:21,520 --> 00:09:21,760 Speaker 4: Yeah. 224 00:09:22,120 --> 00:09:25,120 Speaker 2: Yeah, and you're gonna have extra because you're gonna have 225 00:09:25,640 --> 00:09:26,480 Speaker 2: you know, extra things. 226 00:09:26,520 --> 00:09:28,280 Speaker 3: I mean, these are a quarter now in there. I've 227 00:09:28,320 --> 00:09:29,880 Speaker 3: noticed that everywhere you go down to buy a hall 228 00:09:29,920 --> 00:09:32,079 Speaker 3: of Penio, they're at least twenty five cents. I don't know. 229 00:09:32,160 --> 00:09:34,920 Speaker 3: They used to be by the pound. Every when I 230 00:09:35,000 --> 00:09:37,800 Speaker 3: was by each one, I was like, oh, you guys 231 00:09:37,800 --> 00:09:40,560 Speaker 3: should go to the Mexican stores. At least by my store. 232 00:09:40,559 --> 00:09:43,760 Speaker 2: From my house, twenty five is the cheapest to like 233 00:09:43,800 --> 00:09:44,640 Speaker 2: thirty two cents. 234 00:09:44,720 --> 00:09:48,800 Speaker 5: I have a Hispanic grocer buy my house and the best. Yeah, 235 00:09:48,840 --> 00:09:50,480 Speaker 5: it's all fresh looking love one of. 236 00:09:50,480 --> 00:09:51,240 Speaker 3: Those type of stores. 237 00:09:51,720 --> 00:09:53,280 Speaker 2: Those are the best. So now that you've got all 238 00:09:53,280 --> 00:09:58,120 Speaker 2: these us, like, that's all I go to be. That's 239 00:09:58,120 --> 00:10:01,680 Speaker 2: all I got eight God direct game or we're gonna 240 00:10:01,720 --> 00:10:04,160 Speaker 2: come back. We're gonna start whipping this together. It's Cannabis 241 00:10:04,200 --> 00:10:06,640 Speaker 2: Talk one oh one parts. I'm big with Heidi from 242 00:10:06,640 --> 00:10:07,280 Speaker 2: The Ran oils. 243 00:10:07,280 --> 00:10:10,160 Speaker 3: We'll be right back after this break. They follow bu 244 00:10:10,520 --> 00:10:10,960 Speaker 3: at one. 245 00:10:11,040 --> 00:10:15,120 Speaker 1: Christopher Wright followed Joe Grande at Joe Grunde fifty two. 246 00:10:15,640 --> 00:10:19,240 Speaker 1: Subscribe to our weekly newsletter on our website, Cannabis Talk 247 00:10:19,320 --> 00:10:30,920 Speaker 1: one O one dot com. Welcome back to Cannabis Talk one. 248 00:10:30,760 --> 00:10:35,559 Speaker 2: O one World Number one one, Martin Cannaba Chalmers Wellness. 249 00:10:35,600 --> 00:10:39,080 Speaker 2: You guys, he's your full service recovery facility. Plus he's 250 00:10:39,120 --> 00:10:42,800 Speaker 2: Tony's personal doctor from Financial Fridays. They work with patients 251 00:10:42,840 --> 00:10:45,600 Speaker 2: to identify, treat, and manage a wide variety of issues, 252 00:10:45,840 --> 00:10:47,440 Speaker 2: including weight loss our game. 253 00:10:47,440 --> 00:10:49,000 Speaker 3: Matter of fact, I just talked to him the other day. 254 00:10:49,200 --> 00:10:50,760 Speaker 2: I showed him my blood work and he gave me 255 00:10:50,800 --> 00:10:54,560 Speaker 2: some great suggestions, you guys. The digestive problems, chronic fatigue, 256 00:10:54,800 --> 00:11:00,520 Speaker 2: pain injury, sciatic diseases, chiropractic problems, bibro mylergia, carpal tunnel syndrome, 257 00:11:00,600 --> 00:11:04,840 Speaker 2: and planner fastitis. Medical doctors actually sendations to them that 258 00:11:04,920 --> 00:11:05,920 Speaker 2: they can't figure. 259 00:11:05,640 --> 00:11:07,960 Speaker 3: Out what the hell the problem is. So for more information, you. 260 00:11:07,960 --> 00:11:10,760 Speaker 2: Guys, check out his website Chalmerswellness dot com or give 261 00:11:10,800 --> 00:11:11,800 Speaker 2: him a call direct callum. 262 00:11:11,800 --> 00:11:14,320 Speaker 3: We said, what up? Two one four four four six 263 00:11:14,720 --> 00:11:18,000 Speaker 3: five three zero zero. That's two one four four four. 264 00:11:17,840 --> 00:11:20,960 Speaker 2: Six fifty three hundred and welcome back to Cannabis Talk 265 00:11:21,000 --> 00:11:23,360 Speaker 2: one oh one's Parts on Baked here with Heidi from 266 00:11:23,440 --> 00:11:25,240 Speaker 2: Lorand Oils. And I got to remind you guys that 267 00:11:25,320 --> 00:11:30,040 Speaker 2: Loran Oil's been manufacturing and distributing premium flavoring and essentral 268 00:11:30,040 --> 00:11:34,040 Speaker 2: oils for over sixty years, you guys six zero. Now, 269 00:11:34,040 --> 00:11:38,200 Speaker 2: the pharmacist Okay Grettenberger, founded Loran Oils in nineteen sixty 270 00:11:38,240 --> 00:11:40,560 Speaker 2: two and named the company in honor of his wife, 271 00:11:40,640 --> 00:11:41,920 Speaker 2: Laura and their only daughter. 272 00:11:42,000 --> 00:11:44,240 Speaker 3: And I think it's just such a beautiful story. 273 00:11:44,440 --> 00:11:46,199 Speaker 2: You guys all got to remember this because this is 274 00:11:46,240 --> 00:11:49,200 Speaker 2: the type of company we're dealing with. So now, Heidi 275 00:11:49,840 --> 00:11:53,000 Speaker 2: that we have this peach dessert that's in the Great 276 00:11:53,040 --> 00:11:56,280 Speaker 2: Cooks the parts on Baits Desert, we do not deserve 277 00:11:56,320 --> 00:11:57,880 Speaker 2: asal did I say dessert? 278 00:11:57,960 --> 00:12:00,640 Speaker 3: We did? Oh, okay, sauce. 279 00:12:00,679 --> 00:12:01,920 Speaker 5: So this is super easy. 280 00:12:02,080 --> 00:12:03,760 Speaker 3: You're just eat anything up or anything. 281 00:12:04,080 --> 00:12:07,560 Speaker 5: We're gonna simmer it for twenty minutes. But we're just 282 00:12:07,600 --> 00:12:10,240 Speaker 5: gonna dump all of the stuff into the blender. 283 00:12:10,480 --> 00:12:11,600 Speaker 3: Oh you're blending first. 284 00:12:11,720 --> 00:12:15,360 Speaker 6: Then it's not a it's not like a chunky salsa. 285 00:12:15,480 --> 00:12:20,920 Speaker 6: It's like a hot you know, smooth and everything is blended. 286 00:12:21,720 --> 00:12:23,360 Speaker 3: Over everything we threw in one more time. 287 00:12:23,440 --> 00:12:27,400 Speaker 6: Okay, So to ripe peaches, a clove of garlic, a jalapeno. 288 00:12:27,559 --> 00:12:28,720 Speaker 5: You could use serrano pepper. 289 00:12:28,760 --> 00:12:31,640 Speaker 6: If you want a whole shallote, We're gonna do about 290 00:12:32,000 --> 00:12:34,840 Speaker 6: two teaspoons of lime juice. 291 00:12:34,840 --> 00:12:36,480 Speaker 3: Just two big squeezes, yep. 292 00:12:36,440 --> 00:12:40,400 Speaker 6: And then a quarter teaspoon of sea salce and you 293 00:12:40,440 --> 00:12:42,320 Speaker 6: can add more to taste if you want. 294 00:12:42,679 --> 00:12:45,160 Speaker 2: When you say sea salt, is what's the difference between 295 00:12:45,200 --> 00:12:47,480 Speaker 2: the sea salt and the kosher salt? Because I put 296 00:12:47,520 --> 00:12:48,480 Speaker 2: the kosher salt. 297 00:12:48,280 --> 00:12:52,120 Speaker 3: On my steaks and it gives it better. But I 298 00:12:52,160 --> 00:12:53,440 Speaker 3: don't know the difference. I just do it. 299 00:12:53,520 --> 00:12:56,839 Speaker 6: So there's a different flavor profile to them and sea 300 00:12:56,880 --> 00:12:58,520 Speaker 6: salt the types that I get. 301 00:12:59,200 --> 00:13:01,240 Speaker 5: It's actually harvested from the ocean. 302 00:13:01,440 --> 00:13:04,480 Speaker 6: You're taking salt water and you're harvesting it, and the 303 00:13:04,520 --> 00:13:05,560 Speaker 6: crystals are different. 304 00:13:05,600 --> 00:13:08,200 Speaker 4: They're large, more natural, yeah right yep. 305 00:13:08,480 --> 00:13:10,600 Speaker 5: So in they're like flaky or salt. 306 00:13:10,640 --> 00:13:13,240 Speaker 6: So if you're doing like a salted caramel, they're really 307 00:13:13,240 --> 00:13:15,320 Speaker 6: good for that because they have those nice big chunks 308 00:13:15,320 --> 00:13:18,319 Speaker 6: of salt, or if you were doing like a butterboard 309 00:13:18,320 --> 00:13:20,040 Speaker 6: and you were sprinkling salt on top of that. 310 00:13:20,240 --> 00:13:25,000 Speaker 5: It's prettier. It has nicer flavor. So we're going to 311 00:13:25,080 --> 00:13:25,760 Speaker 5: throw a. 312 00:13:25,760 --> 00:13:29,600 Speaker 6: Teaspoon of our CBB honey in here, and this is 313 00:13:29,640 --> 00:13:36,800 Speaker 6: for sweetness and the they yeah, forty milligrams the tea 314 00:13:36,800 --> 00:13:39,520 Speaker 6: spoon in this, honey, So if you want more lass, 315 00:13:39,559 --> 00:13:44,319 Speaker 6: you can kind of adjust m and then we are 316 00:13:44,360 --> 00:13:46,719 Speaker 6: going to do a tea spoon and a half of 317 00:13:46,760 --> 00:13:48,200 Speaker 6: our natural peach flavor. 318 00:13:48,760 --> 00:13:50,640 Speaker 3: It's nice. That's a beautiful honey. 319 00:13:50,720 --> 00:13:51,800 Speaker 5: Yeah, it is really good. 320 00:13:52,080 --> 00:13:53,160 Speaker 4: What did we have it on last? 321 00:13:54,200 --> 00:13:55,439 Speaker 3: Yeah? What do we have that? Honey? 322 00:13:57,800 --> 00:13:59,640 Speaker 5: Put it in something we put in the drink? 323 00:14:01,240 --> 00:14:03,960 Speaker 3: Drink that like tea. Yeah, that was so wonderful. 324 00:14:04,080 --> 00:14:05,240 Speaker 5: I'm drinking it right now. 325 00:14:06,679 --> 00:14:08,120 Speaker 3: So strong, so beautiful. 326 00:14:09,200 --> 00:14:12,080 Speaker 5: That's from our new line or it's all clean labels. 327 00:14:12,080 --> 00:14:12,960 Speaker 5: So that's really nice. 328 00:14:13,160 --> 00:14:16,120 Speaker 2: Why did my mind goes straight to peach knops man like? 329 00:14:18,840 --> 00:14:21,840 Speaker 2: But it is, like, I mean, it's better. 330 00:14:23,200 --> 00:14:24,280 Speaker 5: That would be good for your chili. 331 00:14:24,520 --> 00:14:28,640 Speaker 2: Wow, that would be amazing it. 332 00:14:28,760 --> 00:14:32,480 Speaker 4: Oh my goodness, oh my god. The cucumber serrano. 333 00:14:32,960 --> 00:14:34,240 Speaker 5: We just get everything in the. 334 00:14:35,760 --> 00:14:40,640 Speaker 3: This is something I put this on my steaks c 335 00:14:40,760 --> 00:14:41,480 Speaker 3: couver Serrano. 336 00:14:41,560 --> 00:14:58,280 Speaker 7: I mean this, yeah, so no water there, you have 337 00:14:58,320 --> 00:14:59,360 Speaker 7: the water and the oil. 338 00:14:59,160 --> 00:15:03,600 Speaker 3: That you have there, and then but Lyne, you keep going. 339 00:15:03,680 --> 00:15:06,160 Speaker 5: You want it to be completely blended. 340 00:15:06,080 --> 00:15:09,120 Speaker 3: All right? So how long approximately do we blend that? 341 00:15:09,680 --> 00:15:12,120 Speaker 5: Thirty seconds you'll be able to see it. You shouldn't 342 00:15:12,120 --> 00:15:14,160 Speaker 5: see any chunks of anything anymore. 343 00:15:14,400 --> 00:15:15,840 Speaker 3: Can you overblend it? 344 00:15:16,920 --> 00:15:18,800 Speaker 5: That's a good question. I don't know who else is 345 00:15:18,840 --> 00:15:21,960 Speaker 5: about it. You can under blend, but I. 346 00:15:21,960 --> 00:15:23,040 Speaker 3: Don't know what I mean. 347 00:15:23,280 --> 00:15:25,720 Speaker 2: I mean you can under blend where it's not too chunky, 348 00:15:25,880 --> 00:15:27,280 Speaker 2: but if you do it too much. 349 00:15:27,280 --> 00:15:29,680 Speaker 3: Like chunky, I don't know. I've never tried this. 350 00:15:29,840 --> 00:15:35,600 Speaker 2: But sala whom I can see, this is a hot saucer, right, yeah, 351 00:15:35,600 --> 00:15:36,200 Speaker 2: this is a hot. 352 00:15:36,400 --> 00:15:39,800 Speaker 3: Say the salsa. This is a hot sauce. What's the difference? 353 00:15:40,600 --> 00:15:41,040 Speaker 5: Chunks? 354 00:15:42,000 --> 00:15:45,000 Speaker 3: Yeah, well the same kind of concept. Sal salsa? 355 00:15:45,160 --> 00:15:48,000 Speaker 4: No, No, this is this is Can you use it? 356 00:15:48,000 --> 00:15:52,040 Speaker 2: Well? I guess you could use this, will use it 357 00:15:52,080 --> 00:15:54,560 Speaker 2: as a marinate as well. 358 00:15:56,080 --> 00:15:57,520 Speaker 5: I think you could use it for a lot of 359 00:15:57,600 --> 00:15:58,160 Speaker 5: I want to. 360 00:15:58,680 --> 00:16:00,560 Speaker 3: Have a level of hot. What do we talking here? 361 00:16:00,640 --> 00:16:02,320 Speaker 4: Are we talking mediums? 362 00:16:02,480 --> 00:16:03,920 Speaker 5: Media a good media medium. 363 00:16:04,000 --> 00:16:07,840 Speaker 3: Hot because cucumber serrano give it heat. 364 00:16:07,960 --> 00:16:10,440 Speaker 5: I believe it does have capson, Yeah, it does. What's 365 00:16:10,480 --> 00:16:11,600 Speaker 5: it called cap sason. 366 00:16:11,720 --> 00:16:15,000 Speaker 6: That's the elements in the pepper, that where those spice 367 00:16:15,000 --> 00:16:15,440 Speaker 6: comes from. 368 00:16:16,920 --> 00:16:18,520 Speaker 2: I love when I learned something and then like that, 369 00:16:18,600 --> 00:16:20,040 Speaker 2: and then how long are you going to cook this 370 00:16:20,120 --> 00:16:20,400 Speaker 2: here for? 371 00:16:21,000 --> 00:16:23,280 Speaker 6: So you're gonna let this simmer for twenty minutes and 372 00:16:23,280 --> 00:16:26,120 Speaker 6: then you're gonna put it in the close containers you're. 373 00:16:25,960 --> 00:16:28,240 Speaker 3: Going I want to taste of cold like this too. 374 00:16:28,320 --> 00:16:29,720 Speaker 3: I just want to get it. Yeah, you can get 375 00:16:29,760 --> 00:16:31,760 Speaker 3: it like I want to get Yeah, yeah, I want to. 376 00:16:31,760 --> 00:16:33,720 Speaker 5: Get at the flavor development. 377 00:16:33,840 --> 00:16:36,440 Speaker 6: You'll be able to see the difference, just like there's 378 00:16:36,480 --> 00:16:38,560 Speaker 6: a big difference in the moose before and after. 379 00:16:38,680 --> 00:16:39,880 Speaker 3: Yes, I understood. 380 00:16:40,440 --> 00:16:43,720 Speaker 2: Wow, I'm not gonna lie. I could eat that just 381 00:16:43,760 --> 00:16:47,960 Speaker 2: like that. Give me some chips, give me some dips cold. 382 00:16:50,120 --> 00:16:55,360 Speaker 2: I mean seriously, that's that that peach and that cucumber 383 00:16:55,520 --> 00:16:55,840 Speaker 2: right here? 384 00:16:55,880 --> 00:16:58,000 Speaker 3: Would you give it with the salt? With this? It's 385 00:16:58,040 --> 00:16:59,160 Speaker 3: like sweet spicy. 386 00:16:59,640 --> 00:17:00,600 Speaker 5: It's a a balance. 387 00:17:00,680 --> 00:17:01,520 Speaker 3: Wow. Who and who? 388 00:17:01,600 --> 00:17:04,600 Speaker 5: Who came Marge Madden. 389 00:17:05,160 --> 00:17:08,520 Speaker 6: She's got a podcast where you can find on wherever 390 00:17:08,560 --> 00:17:11,000 Speaker 6: you listen to your podcast set. It's called Bite Me, 391 00:17:11,040 --> 00:17:15,600 Speaker 6: the Show about edibles. Yes, yes, and she's all about 392 00:17:16,280 --> 00:17:20,360 Speaker 6: responsible dosing. She's a wealth of knowledge in that respect, 393 00:17:21,040 --> 00:17:23,080 Speaker 6: and she does a lot of different recipes. She has 394 00:17:23,119 --> 00:17:25,480 Speaker 6: a lot of really interesting guests like you guys do, 395 00:17:26,000 --> 00:17:30,640 Speaker 6: and everybody is dedicated to helping people find their perfect high. 396 00:17:30,840 --> 00:17:33,160 Speaker 2: You know what, if people grew up like I grew up, 397 00:17:33,440 --> 00:17:36,040 Speaker 2: this type of salsa would have been the best for 398 00:17:36,200 --> 00:17:38,520 Speaker 2: family gatherings. Because I don't know about you, Blue Button, 399 00:17:38,600 --> 00:17:40,360 Speaker 2: my Mexican household, there was always a fight at. 400 00:17:40,320 --> 00:17:40,840 Speaker 3: The end of the night. 401 00:17:42,560 --> 00:17:44,199 Speaker 2: I'm just sorry about that, you know what I mean, 402 00:17:44,200 --> 00:17:46,280 Speaker 2: Because you have a party to barbecue. I don't know 403 00:17:46,280 --> 00:17:48,160 Speaker 2: about you, Hardy what you guys had out there, but 404 00:17:48,400 --> 00:17:50,879 Speaker 2: you know before you know they're drinking cub But if 405 00:17:50,920 --> 00:17:51,719 Speaker 2: you get some CBD. 406 00:17:51,880 --> 00:17:58,440 Speaker 3: So yes, everything we've been cooking. 407 00:17:58,200 --> 00:18:00,560 Speaker 2: The last few months here has been in my head. 408 00:18:00,560 --> 00:18:01,920 Speaker 2: I swear to God, I've been digging it. I thought 409 00:18:01,920 --> 00:18:04,280 Speaker 2: about what I went home. If my parents had that 410 00:18:04,760 --> 00:18:07,120 Speaker 2: at my baseball party, they wouldn't. 411 00:18:06,800 --> 00:18:08,119 Speaker 3: Have been a fight at They wouldn't been a fight 412 00:18:08,160 --> 00:18:09,879 Speaker 3: at this party. There wouldn't have been a fight at 413 00:18:09,920 --> 00:18:10,359 Speaker 3: that party. 414 00:18:11,040 --> 00:18:12,800 Speaker 2: Say that, Joe, I just want to co sign what 415 00:18:12,840 --> 00:18:16,720 Speaker 2: you're saying, because I I literally went to my mom's 416 00:18:17,200 --> 00:18:20,400 Speaker 2: birthday on Friday, and on Saturday it was my uncle's 417 00:18:20,840 --> 00:18:24,960 Speaker 2: seventieth birthday and my entire family was there, did a 418 00:18:25,000 --> 00:18:28,040 Speaker 2: great time and there was no arguing, though fighting at 419 00:18:28,040 --> 00:18:29,679 Speaker 2: the end of the night and I was just like 420 00:18:29,760 --> 00:18:32,520 Speaker 2: walking out and I was talking to somebody and I 421 00:18:32,560 --> 00:18:35,919 Speaker 2: was like, look, that was a successful event for us 422 00:18:36,160 --> 00:18:38,640 Speaker 2: because when I was young, when I was young, there 423 00:18:38,640 --> 00:18:40,560 Speaker 2: was that many of my uncles that made my aunts, 424 00:18:40,600 --> 00:18:43,440 Speaker 2: that many people in the room and end visitors. Someone 425 00:18:43,480 --> 00:18:48,560 Speaker 2: got knocked out, like it just happened on Christmas trying 426 00:18:48,600 --> 00:18:53,280 Speaker 2: to things. Unfortunately it's just my neighbor in my house. 427 00:18:53,640 --> 00:18:55,719 Speaker 2: It was just like so when I think about foods 428 00:18:55,760 --> 00:18:57,280 Speaker 2: like this, like we've been having. 429 00:18:57,000 --> 00:18:59,000 Speaker 3: Out of it for several years. But yeah, and well 430 00:18:59,000 --> 00:19:01,000 Speaker 3: my parents were there, so we stop having those parties. 431 00:19:01,040 --> 00:19:02,359 Speaker 3: But my boy, why it was. 432 00:19:02,359 --> 00:19:05,119 Speaker 2: Just a younger generation of them and at that attitude 433 00:19:05,119 --> 00:19:07,120 Speaker 2: of like drinking and then Bob. 434 00:19:06,840 --> 00:19:07,840 Speaker 3: There and it didn't matter. 435 00:19:07,880 --> 00:19:09,960 Speaker 2: Like I said, to be a baseball party might help it, 436 00:19:10,320 --> 00:19:12,280 Speaker 2: and well I think it really would. I mean, and 437 00:19:12,320 --> 00:19:14,520 Speaker 2: not only that, the cookies would help, and then you 438 00:19:14,560 --> 00:19:16,800 Speaker 2: could use some of this honey on top of chicken 439 00:19:16,840 --> 00:19:19,640 Speaker 2: that you're making, fish that you're making, steak that you're 440 00:19:19,640 --> 00:19:22,320 Speaker 2: making and they don't even realize that you're getting some 441 00:19:22,480 --> 00:19:24,760 Speaker 2: medications gets you nice and. 442 00:19:25,640 --> 00:19:28,680 Speaker 5: Once it starts the story, if you would like to stir. 443 00:19:28,560 --> 00:19:32,000 Speaker 3: It, well, like come together like you know, like. 444 00:19:31,920 --> 00:19:33,639 Speaker 5: Maybe it's got a little it's thicken. 445 00:19:33,960 --> 00:19:36,600 Speaker 3: Yeah, something's going on. Well, how long do you need 446 00:19:36,640 --> 00:19:37,679 Speaker 3: to heat this up for me? 447 00:19:37,800 --> 00:19:39,960 Speaker 5: This what you'll simmer this for about twenty minutes. 448 00:19:40,040 --> 00:19:41,920 Speaker 2: Well, we're gonna simmer this for about twenty minutes, folks, 449 00:19:41,960 --> 00:19:42,760 Speaker 2: We're going to take a break. 450 00:19:42,800 --> 00:19:43,320 Speaker 3: We'll come back. 451 00:19:43,359 --> 00:19:45,800 Speaker 2: It's parts on baked for heighty over here from the 452 00:19:45,840 --> 00:19:48,000 Speaker 2: rand Oils. It's Cannabis Talk one on one. We'll be 453 00:19:48,080 --> 00:19:48,760 Speaker 2: right back after this. 454 00:19:48,800 --> 00:19:50,600 Speaker 3: You don't want to hear your name counted out live 455 00:19:50,680 --> 00:19:52,720 Speaker 3: on the Hill on time. 456 00:19:54,240 --> 00:19:54,880 Speaker 6: Nineteen eighty. 457 00:19:55,119 --> 00:19:56,400 Speaker 2: Can leave on the point mail. 458 00:19:56,640 --> 00:19:59,400 Speaker 1: Make sure you like, follow and subscribe to Cannabis Talk 459 00:19:59,440 --> 00:20:08,360 Speaker 1: one on one. Now now back to the number one 460 00:20:08,359 --> 00:20:09,760 Speaker 1: cannabis show on the planet. 461 00:20:10,400 --> 00:20:13,320 Speaker 3: You know what get Now back to the. 462 00:20:13,359 --> 00:20:15,560 Speaker 1: Number one cannabis show in the universe. 463 00:20:15,800 --> 00:20:19,560 Speaker 3: Cannabis Talk Turn your typical of some special folks. 464 00:20:19,600 --> 00:20:21,840 Speaker 2: When it comes in fused products, the flavor mutation would 465 00:20:21,840 --> 00:20:24,320 Speaker 2: be just as enjoyable as the feeling you experience. Make 466 00:20:24,320 --> 00:20:27,160 Speaker 2: sure you check out the website lorano Oils dot com 467 00:20:27,240 --> 00:20:29,919 Speaker 2: as they have their new cookbook parts Unbaked. And I 468 00:20:29,960 --> 00:20:32,520 Speaker 2: want to thank everybody around here for making this happen. 469 00:20:32,560 --> 00:20:37,880 Speaker 2: From Adrian to a mirror, alex A, Alex Exmondo, Madison Novali, 470 00:20:38,000 --> 00:20:40,119 Speaker 2: Teddy the show dog who I'm holding right now and 471 00:20:40,119 --> 00:20:42,959 Speaker 2: trying to take this ball out of his mouth, Daniel Connor, 472 00:20:43,080 --> 00:20:47,800 Speaker 2: cam Cassie Beach, barcelaar Ali Sunday, Goldie Brother, Pitt, Mark Carnes, 473 00:20:47,840 --> 00:20:50,119 Speaker 2: Chris Francino, Jennifer Erica and Elvis. 474 00:20:50,119 --> 00:20:51,720 Speaker 3: Thank you guys for everything that you do. 475 00:20:52,119 --> 00:20:55,480 Speaker 2: And now I have to say it's my favorite part 476 00:20:55,520 --> 00:20:56,000 Speaker 2: of the show. 477 00:20:56,640 --> 00:21:01,240 Speaker 3: It tastes tests time. So now you have a few items. 478 00:21:00,760 --> 00:21:04,919 Speaker 2: To go with this beautiful salsa that Marge Madden, the 479 00:21:04,960 --> 00:21:10,800 Speaker 2: host of Bite Me, the show about edibles and certified. 480 00:21:14,000 --> 00:21:17,920 Speaker 5: It's she is like a Somalie for wine, but with weed. 481 00:21:18,160 --> 00:21:22,919 Speaker 6: She got her trade, did her training in Humboldt California 482 00:21:23,119 --> 00:21:23,800 Speaker 6: University or. 483 00:21:24,560 --> 00:21:27,679 Speaker 5: I don't know, actually I think it's gone. 484 00:21:27,920 --> 00:21:30,359 Speaker 6: I think that Gangie is in the name of the 485 00:21:30,400 --> 00:21:31,160 Speaker 6: school that she went. 486 00:21:31,400 --> 00:21:33,600 Speaker 3: I think Teddy wants to try it so bad too. 487 00:21:33,640 --> 00:21:37,680 Speaker 3: He's over here. But the peach hot sauce not salsa. 488 00:21:38,440 --> 00:21:41,480 Speaker 2: So here comes Joe from his dog's mouth to use 489 00:21:41,520 --> 00:21:44,359 Speaker 2: the right hand his dog's mouth to his mouth. 490 00:21:44,480 --> 00:21:46,520 Speaker 3: What do we have here to compliment. 491 00:21:46,200 --> 00:21:49,119 Speaker 6: The sauce and chicken nuggets and tortia chips and some 492 00:21:49,240 --> 00:21:51,439 Speaker 6: celery sticks. But you could put this. I've had it 493 00:21:51,480 --> 00:21:54,159 Speaker 6: on tacos. I did grilled cheese in it. It's a 494 00:21:54,200 --> 00:21:55,720 Speaker 6: good versatile sauce. 495 00:21:56,119 --> 00:21:58,680 Speaker 2: Yeah, I want to start with the celery because I 496 00:21:58,720 --> 00:22:00,520 Speaker 2: feel like it's going to be the clean palette. 497 00:22:00,520 --> 00:22:03,919 Speaker 4: It's one I can actually get the best flavor of idea. 498 00:22:04,560 --> 00:22:05,800 Speaker 3: I think that's a stupid idea. 499 00:22:05,800 --> 00:22:09,880 Speaker 2: I'm going straight for a chip because I'm a real 500 00:22:10,480 --> 00:22:11,800 Speaker 2: Mexican who likes corn. 501 00:22:15,200 --> 00:22:17,879 Speaker 3: How was it makes me smile? 502 00:22:18,800 --> 00:22:19,320 Speaker 5: Celery too? 503 00:22:20,600 --> 00:22:21,600 Speaker 3: Oh my god? 504 00:22:22,000 --> 00:22:23,840 Speaker 5: Oh it's a celery. I like that a lot. 505 00:22:24,080 --> 00:22:26,240 Speaker 4: It's very clean tasting. 506 00:22:26,520 --> 00:22:30,280 Speaker 2: The difference from when it sits in marinates it's actually 507 00:22:30,280 --> 00:22:31,040 Speaker 2: become thicker. 508 00:22:32,400 --> 00:22:35,240 Speaker 3: Well granted I did do a thick chip though, but 509 00:22:36,520 --> 00:22:38,359 Speaker 3: the density was cooled down. 510 00:22:38,840 --> 00:22:42,480 Speaker 2: When I first tried it, it tasted thinner, but you 511 00:22:42,520 --> 00:22:44,639 Speaker 2: can taste the flavoring so much more. 512 00:22:46,200 --> 00:22:49,880 Speaker 3: And now with a little chicken nugget, the nugg mm hmm. 513 00:22:53,920 --> 00:22:56,560 Speaker 3: It's so crazy to look at this and think there's 514 00:22:56,600 --> 00:22:57,840 Speaker 3: a peach blendet in there. 515 00:23:00,080 --> 00:23:00,800 Speaker 5: Very unorthodosic. 516 00:23:00,920 --> 00:23:02,520 Speaker 2: Yes, you guys, I'm gonna double dip. Don't worry, I'll 517 00:23:02,560 --> 00:23:05,840 Speaker 2: use the other side. We're all family around here, Yes. 518 00:23:05,960 --> 00:23:09,600 Speaker 4: Just don't dip with the dog I eat off of you. 519 00:23:09,640 --> 00:23:10,520 Speaker 3: It's not your puppy. 520 00:23:11,680 --> 00:23:13,800 Speaker 5: You know that ball is pretty filthy. 521 00:23:14,720 --> 00:23:19,800 Speaker 2: I mean right, It's now the big question what tastes 522 00:23:19,840 --> 00:23:23,520 Speaker 2: better with the salsa, the chip, the celery or the 523 00:23:23,560 --> 00:23:24,240 Speaker 2: chicken nugget. 524 00:23:24,359 --> 00:23:26,879 Speaker 5: I think for me it's between the chip and the salery, and. 525 00:23:30,440 --> 00:23:33,680 Speaker 4: The celery is just a fresh, healthier you know. 526 00:23:34,720 --> 00:23:39,680 Speaker 2: But if I want to get down and dirty the chips. 527 00:23:39,359 --> 00:23:40,800 Speaker 4: And the and the they're all great. 528 00:23:41,280 --> 00:23:43,080 Speaker 2: I mean, if I'm at a restaurant, you better bring 529 00:23:43,119 --> 00:23:45,240 Speaker 2: the chips and bring some celery with the chips, because 530 00:23:46,280 --> 00:23:47,720 Speaker 2: the celery does give it a kick. 531 00:23:48,720 --> 00:23:50,520 Speaker 3: It's like a different It's clean. 532 00:23:51,560 --> 00:23:53,560 Speaker 4: I feel I can eat them all night like that and. 533 00:23:53,600 --> 00:23:55,960 Speaker 2: Not be mad at myself in them, and not only 534 00:23:56,000 --> 00:23:57,560 Speaker 2: not mad at yourself, but this is such a great 535 00:23:57,600 --> 00:24:00,520 Speaker 2: item to have at your house for any type of party. 536 00:24:00,640 --> 00:24:03,359 Speaker 5: You mean, it's interesting too. It's not just like a 537 00:24:03,400 --> 00:24:05,399 Speaker 5: regular bowl of sauce. 538 00:24:05,440 --> 00:24:07,800 Speaker 3: It's something. But the us are really that too. 539 00:24:08,960 --> 00:24:13,840 Speaker 2: And in my opinion, on the scale of one to ten, 540 00:24:14,760 --> 00:24:16,080 Speaker 2: it's a one and a half spicy. 541 00:24:16,160 --> 00:24:20,840 Speaker 3: There's no there's no like, oh my god too. I 542 00:24:20,840 --> 00:24:23,120 Speaker 3: feel like it's low like I would put up in Toronto. 543 00:24:23,440 --> 00:24:26,880 Speaker 6: Maybe my my days buds are different because I definitely 544 00:24:26,880 --> 00:24:28,479 Speaker 6: feel a little bit of heat, but I also love 545 00:24:28,560 --> 00:24:29,200 Speaker 6: the seeds out. 546 00:24:29,600 --> 00:24:31,399 Speaker 5: So if you like it a little bit spicier, you 547 00:24:31,520 --> 00:24:33,000 Speaker 5: just have to be the seeds. 548 00:24:34,080 --> 00:24:35,560 Speaker 2: Or you can even add the other one. What's the 549 00:24:35,600 --> 00:24:38,680 Speaker 2: serranto one, the little greener hot ones. Those ones are 550 00:24:38,720 --> 00:24:40,399 Speaker 2: no joke. Sometimes you get one of those. I mean, 551 00:24:40,400 --> 00:24:43,600 Speaker 2: somebody can get a hallo openion and it's really crazy hot. Yeah, 552 00:24:44,359 --> 00:24:45,480 Speaker 2: but that's dangerous. 553 00:24:45,520 --> 00:24:50,600 Speaker 6: It's dangerously good and there's no real, you know, anything 554 00:24:50,640 --> 00:24:52,040 Speaker 6: that's super unhealthy in it. 555 00:24:52,040 --> 00:24:57,040 Speaker 5: It's the honey, is the sweetener and the infusion. 556 00:24:57,320 --> 00:25:01,600 Speaker 3: So Marge, you did that, Yeah I did. Let's talk 557 00:25:01,600 --> 00:25:04,359 Speaker 3: about Marge a little bit. How did you meet margin? 558 00:25:04,400 --> 00:25:05,520 Speaker 3: Where is she from? And all this? 559 00:25:05,960 --> 00:25:10,440 Speaker 6: Marge is another delightful Canadian. I met her because I 560 00:25:10,640 --> 00:25:12,720 Speaker 6: listened to her show and I just sent her an 561 00:25:12,760 --> 00:25:15,400 Speaker 6: email one time and just started talking to her. 562 00:25:15,880 --> 00:25:18,800 Speaker 5: And she had me on the show about a year ago. 563 00:25:19,240 --> 00:25:23,440 Speaker 6: And she's got one of the most relaxing voices I've 564 00:25:23,440 --> 00:25:24,520 Speaker 6: ever heard in my life. 565 00:25:24,880 --> 00:25:25,920 Speaker 5: Really, she's awesome. 566 00:25:26,200 --> 00:25:29,520 Speaker 6: She knows a lot, and I'm so grateful that she 567 00:25:29,640 --> 00:25:31,080 Speaker 6: participated in this book. 568 00:25:32,760 --> 00:25:34,719 Speaker 2: I love that she just well, she just didn't want 569 00:25:34,920 --> 00:25:37,040 Speaker 2: on her show, she just did one. Because you go 570 00:25:37,080 --> 00:25:39,480 Speaker 2: to the next page as we look at this amazing 571 00:25:39,480 --> 00:25:42,480 Speaker 2: cookbook Pineapple Coconut and. 572 00:25:44,520 --> 00:25:47,640 Speaker 3: Yes, courtesy of the ran Oils, did you make this? 573 00:25:47,800 --> 00:25:48,879 Speaker 5: I did you? 574 00:25:48,920 --> 00:25:52,960 Speaker 3: Guys? Look at this girl. I mean, when you make something. 575 00:25:52,760 --> 00:25:55,359 Speaker 2: Like this, this is what she's doing. 576 00:25:55,440 --> 00:25:56,399 Speaker 3: Hear me now, believe me. 577 00:25:56,480 --> 00:25:58,800 Speaker 2: Later, if you're listening to this podcast, folks, you need 578 00:25:58,840 --> 00:26:00,800 Speaker 2: to go to Laranoils dot com on first off, and 579 00:26:00,840 --> 00:26:02,959 Speaker 2: then just click on all the different things that if 580 00:26:02,960 --> 00:26:06,000 Speaker 2: you go to dot com, you're gonna see some of 581 00:26:06,000 --> 00:26:07,760 Speaker 2: the best desserts in the world. 582 00:26:08,600 --> 00:26:10,879 Speaker 3: And not only desserts foods. I mean every time we 583 00:26:10,960 --> 00:26:11,560 Speaker 3: have you on here. 584 00:26:11,600 --> 00:26:14,560 Speaker 2: It's been a month after month that we you come 585 00:26:14,600 --> 00:26:17,000 Speaker 2: in here, and I just love it because I get 586 00:26:17,040 --> 00:26:19,680 Speaker 2: so excited on what we're going to have a new dessert. 587 00:26:19,760 --> 00:26:20,840 Speaker 3: You've heard us make. 588 00:26:21,240 --> 00:26:25,160 Speaker 2: Candies, drinks, infuse non infuse. 589 00:26:25,440 --> 00:26:28,200 Speaker 3: Lran Oils makes everything better. 590 00:26:28,359 --> 00:26:31,480 Speaker 2: Yes, it really does, because it's not just your product 591 00:26:31,480 --> 00:26:33,840 Speaker 2: that you're using, going oh just try this, you use 592 00:26:33,880 --> 00:26:36,360 Speaker 2: other natural things that you can buy at any grocery store. 593 00:26:36,400 --> 00:26:38,280 Speaker 2: For the most part, Well, it's a trust It brand, 594 00:26:38,600 --> 00:26:40,280 Speaker 2: you know. When I look at it too, I mean 595 00:26:40,600 --> 00:26:44,800 Speaker 2: there's so much different, there's so many different options in 596 00:26:44,840 --> 00:26:47,679 Speaker 2: the world right now, but trust It brands people that 597 00:26:47,680 --> 00:26:51,720 Speaker 2: have been around for since the sixties seventies, that's still here. 598 00:26:51,880 --> 00:26:55,680 Speaker 2: You're talking Coca Cola in the beginning, its coc Cola days. 599 00:26:55,720 --> 00:26:58,920 Speaker 2: I mean, you're talking about companies that are feeding us, 600 00:26:58,920 --> 00:27:02,800 Speaker 2: that are still here for reason, and for me it's 601 00:27:02,880 --> 00:27:04,920 Speaker 2: just a it's a comfort to know one that we're 602 00:27:04,920 --> 00:27:05,640 Speaker 2: working with you guys. 603 00:27:05,680 --> 00:27:08,600 Speaker 4: But too, is that it's really that great of a product. 604 00:27:08,680 --> 00:27:10,560 Speaker 4: It truly is that great of product. 605 00:27:10,640 --> 00:27:13,760 Speaker 2: I can stand on that and every day and twice 606 00:27:13,760 --> 00:27:17,440 Speaker 2: on Tuesday, because every time I've tasted anything made with it. 607 00:27:18,520 --> 00:27:21,000 Speaker 2: I've met the employees, the people that they work with, 608 00:27:21,520 --> 00:27:25,200 Speaker 2: and they're just class at the product speaks for itself. 609 00:27:25,359 --> 00:27:27,040 Speaker 2: It's almost a trip when you think about it, that 610 00:27:27,040 --> 00:27:28,879 Speaker 2: we have this relationship with you guys, to be honest, 611 00:27:28,880 --> 00:27:30,879 Speaker 2: because like Heidi, when I think of it and I 612 00:27:30,920 --> 00:27:34,239 Speaker 2: think of this product, it's just beyond great, you know, 613 00:27:34,359 --> 00:27:37,080 Speaker 2: and like you say, Blue, the longevity, longevity doesn't lie. 614 00:27:37,200 --> 00:27:37,840 Speaker 3: Numbers don't lie. 615 00:27:37,920 --> 00:27:40,000 Speaker 2: Nineteen sixty two, you open the doors and it's still kicking, 616 00:27:40,040 --> 00:27:42,800 Speaker 2: and it goes wrong over fifty one countries. I mean, 617 00:27:43,400 --> 00:27:47,080 Speaker 2: the flavor, it's almost like is there a secret? Is 618 00:27:47,080 --> 00:27:51,120 Speaker 2: there a secret to the madness? There is is a prioritizer. 619 00:27:52,160 --> 00:27:56,879 Speaker 2: She's right here because it's like, how can this be 620 00:27:57,160 --> 00:28:00,480 Speaker 2: so much better? Smelling, tasting and all that that we 621 00:28:00,520 --> 00:28:04,480 Speaker 2: see that come through. There's a there's like we're not 622 00:28:04,520 --> 00:28:11,359 Speaker 2: just saying this focus. I'm not say exactly, but every time, 623 00:28:12,119 --> 00:28:14,400 Speaker 2: like even this taste of this sauce up, I can 624 00:28:14,520 --> 00:28:17,320 Speaker 2: taste the quality of oils. 625 00:28:17,280 --> 00:28:19,040 Speaker 3: Right, Like there's a quality standpoint. 626 00:28:19,080 --> 00:28:21,399 Speaker 2: Yes, when you taste an edible, you smell an edible, 627 00:28:21,600 --> 00:28:25,760 Speaker 2: there's a quality level of the scent, Yes, literally the smell, 628 00:28:26,080 --> 00:28:29,239 Speaker 2: the taste. Everything everything is is that much and so 629 00:28:29,280 --> 00:28:30,040 Speaker 2: what is the secret? 630 00:28:30,040 --> 00:28:31,360 Speaker 3: Can you tell? What is it? Well? 631 00:28:31,400 --> 00:28:35,680 Speaker 5: I mean there's a without giving away too much. 632 00:28:36,040 --> 00:28:40,440 Speaker 6: We've had a long history of supplying flavors for professional 633 00:28:40,440 --> 00:28:43,640 Speaker 6: confectioners and professional bakers, and as you know, those are 634 00:28:43,680 --> 00:28:47,160 Speaker 6: a lot of high heat applications. There's a lot that 635 00:28:47,160 --> 00:28:49,560 Speaker 6: that product goes through and that flavor needs to be 636 00:28:49,680 --> 00:28:51,720 Speaker 6: there once that product comes out of the oven or 637 00:28:51,760 --> 00:28:54,040 Speaker 6: once that product comes out of the mold, and so 638 00:28:54,120 --> 00:28:57,720 Speaker 6: when we formulate flavors, we keep those things in mind, 639 00:28:58,560 --> 00:29:02,120 Speaker 6: so you're getting that consistent and really bold flavor with 640 00:29:02,240 --> 00:29:05,080 Speaker 6: everything that you're making. And one of our mottos is 641 00:29:05,120 --> 00:29:08,400 Speaker 6: professional flavors for every kitchen. We don't just sell these 642 00:29:08,440 --> 00:29:11,560 Speaker 6: to manufacturers. We sell these to home kitchens too, so 643 00:29:11,600 --> 00:29:15,080 Speaker 6: you can, you know, duplicate what you are getting at 644 00:29:15,120 --> 00:29:19,480 Speaker 6: restaurants or other bakeries in your own home. And that's 645 00:29:19,480 --> 00:29:22,239 Speaker 6: probably the biggest part of it, is making sure that 646 00:29:22,240 --> 00:29:23,880 Speaker 6: we're providing that high quality. 647 00:29:24,120 --> 00:29:25,280 Speaker 5: So it's making it through the. 648 00:29:25,560 --> 00:29:27,080 Speaker 3: What are some of the ones that you're using at 649 00:29:27,080 --> 00:29:27,440 Speaker 3: your home? 650 00:29:28,120 --> 00:29:33,040 Speaker 5: Leichi is my jam, I don't know what that is? 651 00:29:33,040 --> 00:29:36,959 Speaker 5: Is a little stone? Yes, it's exactly. 652 00:29:37,120 --> 00:29:40,560 Speaker 6: Okay, So it has a really sweet floral flavor to it. 653 00:29:40,920 --> 00:29:45,200 Speaker 3: I think we call drinks well, I mean light whatever. 654 00:29:45,240 --> 00:29:46,600 Speaker 2: I know, I know what it is, but I just 655 00:29:46,600 --> 00:29:49,080 Speaker 2: don't even that flavor doesn't compute to my head. 656 00:29:49,120 --> 00:29:51,440 Speaker 3: It's like you have like a reference. 657 00:29:51,600 --> 00:29:54,000 Speaker 2: Yeah, I don't have a palate for Like, when I 658 00:29:54,040 --> 00:29:55,520 Speaker 2: think of it, I think of like a little pair. 659 00:29:56,040 --> 00:29:57,360 Speaker 3: I think of ice cream a white pear. 660 00:29:57,600 --> 00:29:58,840 Speaker 5: It is similar to pair. 661 00:29:59,280 --> 00:30:02,000 Speaker 4: Yeah, and then that's right. My guests on I'd be like, oh, 662 00:30:02,040 --> 00:30:02,880 Speaker 4: it's like a white paramur. 663 00:30:03,040 --> 00:30:04,000 Speaker 3: So you use it for what? 664 00:30:04,720 --> 00:30:07,280 Speaker 5: I put it in drinks and I've made. 665 00:30:07,880 --> 00:30:10,600 Speaker 6: I did my cousin's wedding this summer, and so that 666 00:30:10,720 --> 00:30:11,840 Speaker 6: was in his wedding cake. 667 00:30:13,840 --> 00:30:16,000 Speaker 5: I put it in a lot of things. Ice cream. 668 00:30:16,320 --> 00:30:17,040 Speaker 5: It's really good. 669 00:30:17,440 --> 00:30:19,480 Speaker 3: It is so random that that's when your go to 670 00:30:19,720 --> 00:30:20,960 Speaker 3: what how obscure? 671 00:30:21,040 --> 00:30:21,360 Speaker 5: Is that? 672 00:30:21,840 --> 00:30:23,320 Speaker 3: Like just the most random ist thing? 673 00:30:23,360 --> 00:30:25,360 Speaker 6: Well, I know, people don't know what it is, so 674 00:30:25,400 --> 00:30:28,760 Speaker 6: they don't try it, but it's it's definitely worth it. 675 00:30:29,240 --> 00:30:31,480 Speaker 3: How many of these do you have in your covers? 676 00:30:31,480 --> 00:30:31,800 Speaker 2: Oh? 677 00:30:32,120 --> 00:30:35,800 Speaker 5: Too many? Like I have a shelves and shelves of things. 678 00:30:35,680 --> 00:30:38,160 Speaker 2: I could only imagine. Well, folks, it's Parts I'm Baked. 679 00:30:38,200 --> 00:30:40,240 Speaker 2: We want to thank Heidi for coming in here and 680 00:30:40,360 --> 00:30:40,840 Speaker 2: showing you. 681 00:30:40,880 --> 00:30:41,160 Speaker 3: Guys. 682 00:30:41,160 --> 00:30:43,320 Speaker 2: If you're watching on YouTube or if you're listening to 683 00:30:43,400 --> 00:30:45,240 Speaker 2: the podcast, I know you're gonna. 684 00:30:45,040 --> 00:30:46,960 Speaker 3: Love this alsa. Well there it is, guys. 685 00:30:46,960 --> 00:30:49,120 Speaker 2: This Cannabis Talk one on one with My Mouth Full 686 00:30:49,800 --> 00:30:51,040 Speaker 2: and Parts I Baked. 687 00:30:51,520 --> 00:30:53,800 Speaker 3: If no one else loves yep, we do. 688 00:30:54,720 --> 00:30:57,520 Speaker 1: Funnald Cannabis Talk one on one on all social media 689 00:30:57,720 --> 00:31:00,520 Speaker 1: and Cannabis Talk one o one. Thank you listening to 690 00:31:00,600 --> 00:31:03,000 Speaker 1: Cannabis Talk one oh one with Blue and Joe Grande, 691 00:31:03,400 --> 00:31:06,920 Speaker 1: the world's number one source for everything cannabis, and make 692 00:31:07,000 --> 00:31:09,760 Speaker 1: sure you like, follow, and subscribe to Cannabis Talk one 693 00:31:09,760 --> 00:31:10,480 Speaker 1: oh one now