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Speaker 1: Welcome the 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: Oh, welcome to Cannabis Talk one on one, the world's

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Speaker 2: number one source for everything cannabis. Monday's Blue along the

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Speaker 2: side of me is mister Joe Grande and you are

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Speaker 2: now watching parts on Baked Yes, thank you.

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Speaker 3: Guys for listening to the podcast Cannabis Talk one on

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Speaker 3: one all around the world. Make sure you check out

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Speaker 3: our website Cannabis Talk one on one dot com as

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Speaker 3: you have so many great articles and blogs on the

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Speaker 3: side for you to check out. Plus we have the

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Speaker 3: new magazine you definitely want to check that out. You

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Speaker 3: guys feel free to give us a call anytime one

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Speaker 3: eight hundred and four twenty nineteen eighty and check out

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Speaker 3: the I pages at Cannabis Talk one oh one. My

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Speaker 3: brother from Another Mother, Blue is at the number one

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Speaker 3: Christopher Rice. You'll not always find me on the gram

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Speaker 3: at Joe Bronde fifty two. And I got to remind

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Speaker 3: you guys about the Bear Flag group. But your White

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Speaker 3: Nabel partners are known to be on time, accurate and

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Speaker 3: you quality co packageaing. They've been launching brands in California

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Speaker 3: since twenty fifteen. At the Bear Flag Group. They do

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Speaker 3: what they say they're gonna do, so go check them

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Speaker 3: out online Bear Flaggroup dot com. On the show today,

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Speaker 3: we've got a high from the ran Oils back aka

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Speaker 3: Miss Muscles in the building. I mean, I didn't know

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Speaker 3: she was gonna comeback, alls roll and stuff, and you

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Speaker 3: watched the shows before she was at this wool. Check

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Speaker 3: the steroids. I don't know if lurano Oil is doing that,

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Speaker 3: but I'm just saying, check what's going on. Check out

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Speaker 3: their website as well.

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Speaker 4: Laranoils dot com, l O r A n n oi

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Speaker 4: ls dot com. Hopefully there's pictures of you on the website, Heidi,

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Speaker 4: because I didn't know walking into this. She's your senior

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Speaker 4: business development manager at lran Oils and you are now

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Speaker 4: tuned in to Parts Unbanked, Our Parts Unbaked. Excuse me

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Speaker 4: our special cooking show here at the Cannabis Talk one

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Speaker 4: oh one kitchen now. Larano Oils has been manufacturing and

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Speaker 4: distributing premium flavoring and essential oils for over sixty years

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Speaker 4: at lorano Oils there started out in nineteen sixty two

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Speaker 4: and originally bottled and distributed about eight to ten core

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Speaker 4: essential oils such as peppermint and clove, and distribution was

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Speaker 4: limited just pharmacies, folks, So they were just dealing with

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Speaker 4: pharmacies only. Now, over the years, the business has expanded

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Speaker 4: it's product offerings and now they sell to a wide

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Speaker 4: variety of retailers, manufacturers, health practitioners, and home consumers and

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Speaker 4: you can pick it up at a store near you. Today,

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Speaker 4: the company's services over thirty thousand customers in fifty one countries.

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Speaker 4: We are back in the kitchen and we also have

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Speaker 4: our man, my brother from another mother, chef Jay in the.

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Speaker 3: Building and from Jay Farms. So without further ado, you guys,

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Speaker 3: welcome back to parts of Baits. Let's go. What are

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Speaker 3: we doing today? I really kind of know what I

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Speaker 3: don't know? So what are we doing today? Heidi?

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Speaker 5: We are doing a five or six ingredient, chocolate moose.

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Speaker 3: A chocolate moose. Now, when you say chocolate moose, is

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Speaker 3: chocolate moose only to go on top of something? Do

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Speaker 3: you eat it plain? I don't know.

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Speaker 6: And you can do it all that. You can mix

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Speaker 6: in layers for cakes. You can do one hundred different

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Speaker 6: things with it.

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Speaker 3: That's what I'm saying because for moose, I'm not a

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Speaker 3: big moose. I'm a big moose knuckle guy, but I'm

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Speaker 3: not a big moose eater, you know what I mean.

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Speaker 3: It's one of those.

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Speaker 6: Things you're gonna changed.

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Speaker 3: But it's funny because that's why I asked him, like

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Speaker 3: what is moose normally or like what is it? Just

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Speaker 3: like yellow? You can eat yellow alone.

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Speaker 6: So usually we come like chocolate pudding. But they made

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Speaker 6: a little fancy and chocolate loose. They put in the

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Speaker 6: whip cream. They made it a little fresh and fluffy.

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Speaker 3: Oh and that and people can just enjoy it.

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Speaker 6: But I'm not a moose cut you would put it

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Speaker 6: with a little cookie in there or some fresh berries.

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Speaker 2: Because you're using the whipped cream. You said, whip cream, Yeah,

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Speaker 2: that could be one dace. Well we're gonna use yogurt.

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Speaker 3: Okay, So the health it's a little healthier. That's exactly

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Speaker 3: my question was is it healthier? And it's it's been

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Speaker 3: working out. He can't have no you know, whipp bream.

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Speaker 3: He didn't even want to put on that apron right there.

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Speaker 3: He was on the apron hide right now.

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Speaker 2: I told the doc I was gonna work out, and

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Speaker 2: I did my thing. I'm not you know what I mean? So,

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Speaker 2: so what do we have here?

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Speaker 6: We have a moose, how many chocolate, yogurt flavorings, and

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Speaker 6: the cannabis which is gonna be our raws and from

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Speaker 6: the waffles and syrup my my jay farms.

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Speaker 3: So if somebody is listening and wants to make it

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Speaker 3: right now, what do they have to prep to get

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Speaker 3: this move?

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Speaker 6: We're gonna have the recipe up on the sites, will

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Speaker 6: be able to see that cannabis talk one on one.

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Speaker 6: But it's simple, Lily, A cup of chocolate, cup.

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Speaker 3: Of uh and when you say a cup of chocolate

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Speaker 3: talking chips, thank you so talking.

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Speaker 6: Chips that we're gonna melt on a double boiler, a

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Speaker 6: cup of yogurt oilslaran oils. We're gonna use a quarter

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Speaker 6: teaspoon of vanilla bean paste. We're gonna use a quarter

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Speaker 6: teaspoon of raspberry flavor, and then we're gonna use one

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Speaker 6: gram of rosin which you'll give this a real nice kick,

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Speaker 6: A thousand milligrams of THC.

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Speaker 3: Wow. So this is gonna be some. And you forgot

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Speaker 3: about the raspberries.

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Speaker 6: That's our gardens we're gonna garnish it with and make

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Speaker 6: it look pretty, and then we'll have some cookies for

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Speaker 6: some little texture. So you're gonna start to really enjoy this.

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Speaker 3: Now as talking about yeah exactly, my diabetes is already

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Speaker 3: pressuring me right now when you talk about the double boiling,

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Speaker 3: I've never done anything like this personally.

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Speaker 6: This can we show them and look at that right

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Speaker 6: chocolate is melting beautifully. So now since it's hot, it's

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Speaker 6: at the right temperature.

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Speaker 3: You're boiling water already.

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Speaker 6: Turns it off. As soon as it comes the ball,

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Speaker 6: you turn off and let it sit or you'll burn

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Speaker 6: the chocolate.

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Speaker 3: Should the water be so high that it touches the.

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Speaker 6: Thing about an inch or two above it, just so

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Speaker 6: it boils, and then turn it off above the above

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Speaker 6: the little bottom of the okay, so just want to

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Speaker 6: touch the bowl.

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Speaker 3: Okay, So just a little bit of water in there.

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Speaker 3: Sometimes when I'm thinking boiling water, you do the whole

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Speaker 3: thing like you're boiling corn or something, you know what

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Speaker 3: I mean. No, No, so just a little.

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Speaker 6: Bit, that's right. So I'm taking the rods and here

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Speaker 6: we got a grammar rosin and we're going to mix

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Speaker 6: it into the chocolate.

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Speaker 3: That what rosin is? That is that your rosin?

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Speaker 6: That's our Jay Farms waffles and syrup folks.

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Speaker 3: Okay Farms is in the building.

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Speaker 6: So now we look at melts right in because the

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Speaker 6: temperature is exactly at the right temperature. Soon as you

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Speaker 6: bring it to boil and turn it off, the chocolate

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Speaker 6: will melt and will be the exact temperature. We're going

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Speaker 6: to add what you add the flavorings for us. Here's

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Speaker 6: your little man.

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Speaker 3: What are these flavors that we're writing.

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Speaker 7: So we're gonna go with the Royal Raspberry super strength flavoring.

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Speaker 7: It's from our most concentrated line. And this is an

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Speaker 7: oil soluble chocolate's a little bit finicky to work with.

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Speaker 5: You don't want to use anything that has water in it.

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Speaker 7: But if you're doing something like a moose or ganache,

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Speaker 7: the rules change a little bit, so solubility doesn't matter

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Speaker 7: quite as much.

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Speaker 3: Why is it so hard to work with it when

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Speaker 3: you talk about chocolate like.

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Speaker 7: That, because water it doesn't go with chocolate.

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Speaker 3: It up.

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Speaker 7: So if you were doing something like a double boiler

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Speaker 7: and you were doing a molded chocolate, you want to

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Speaker 7: make sure that none of that steam is going back

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Speaker 7: into the bowl.

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Speaker 5: You want to make sure that your wipe.

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Speaker 6: Where the bowl is higher than the thing you see,

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Speaker 6: because the steam will come.

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Speaker 5: Up and go there and all of your chocolate literally.

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Speaker 6: Literally, it'll season, it'll turn to a brick.

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Speaker 3: Oh really, there's something about your oils that just get me,

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Speaker 3: like every time. Yes, that's so clean and quality, right,

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Speaker 3: it's so good you come up. Literally, we talk about

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Speaker 3: lorano oils every time an edible comes into this building.

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Speaker 3: Our new company is doing well. We just talked about

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Speaker 3: the end of the day on a random sugar. I

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Speaker 3: wonder if they're using lorano oils because that cooking company

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Speaker 3: is killing it.

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Speaker 6: So now look how simple this recipe is for somebody

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Speaker 6: at home that wants to do this. It literally is

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Speaker 6: five ingredients. That's the vanilla bean from Madagascar. That's incredible,

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Speaker 6: that's true vanilla beans. No, this is your guys, yep,

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Speaker 6: this is our organic wrong too. It's like I took

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Speaker 6: a whoof for that. I was like, I feel like

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Speaker 6: I put a bean in my nose.

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Speaker 5: This is like one of those situations.

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Speaker 6: Okay, so look so now your chocolate's got beautiful texts.

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Speaker 6: Why did you turn the I want to warm it

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Speaker 6: up to slightly because now I'm going to bring it

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Speaker 6: back to the temperature. I wanted it just to warm

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Speaker 6: it slightly so it'll mount a little bit and started thicking.

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Speaker 3: And is it always better to use a hand whipper

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Speaker 3: or like I noticed, sometimes people use the electric one.

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Speaker 6: We're not trying to whip it to get air, so

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Speaker 6: that you don't need so here now only for this

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Speaker 6: particular So now would you pull the whole bowl off

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Speaker 6: of the burner, be careful for you, it might be hot.

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Speaker 6: Just tell it so. Then all you got to do

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Speaker 6: now is just mix this in together. We can show

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Speaker 6: the camera. People can see you want to work quickly

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Speaker 6: because you don't want the cold to set up the chocolate,

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Speaker 6: so you want to mix it all. Well, now you

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Speaker 6: got a beautiful moose, so okayn't turn it off. It

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Speaker 6: actually be good to keep it. If you needed to

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Speaker 6: keep it warm, you could put it there. So now, look,

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Speaker 6: you got this beautiful chocolate moose. Look at that texture.

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Speaker 1: Ye.

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Speaker 3: The way you guys whip and do things is just special,

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Speaker 3: you know what you what I mean? I just I

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Speaker 3: don't cook like that at home, and I think I'm

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Speaker 3: a cook, but I watch them like, how come I

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Speaker 3: can't do that?

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Speaker 6: So the main thing is now that we have to

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Speaker 6: take this and let it set for about three to

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Speaker 6: four hours in the fridge. And what I would normally do,

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Speaker 6: like KYI did she put it in a beautiful glass

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Speaker 6: which we're going to bring out and show you the

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Speaker 6: finish and you can decorate it with the berries and

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Speaker 6: the cookies and get it all set. But this is it.

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Speaker 6: I mean you want to take a little finger in there.

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Speaker 6: Don't be scared.

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Speaker 3: No, not yet. I'm nervous. I'm nervous. That has too

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Speaker 3: much rosin for me to be taken. Wow, it's amazing,

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Speaker 3: Sure it is. It looks wonderful. Make it to the

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Speaker 3: next show.

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Speaker 6: So that's pretty much a chocolate moves, very simple, very delicious,

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Speaker 6: and we're going to show you the final, the final.

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Speaker 3: So once you with these simple ingredients right there, those one, two, three,

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Speaker 3: four ingredients is five five with or if you don't

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Speaker 3: want to put can exactly, you don't have to five

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Speaker 3: ingredients is it takes literally heating up the water starting

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Speaker 3: that's about five minutes.

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Speaker 6: Start to literally get this what you like. You can

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Speaker 6: four times and make enough to serve sixty This will

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Speaker 6: serve probably two to three big serving.

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Speaker 3: Actually four les talent yeah six three yeah. It is

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Speaker 3: like you're forgetting it.

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Speaker 6: A little bot on you good has actually put some

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Speaker 6: berries in and then you put that over the top

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Speaker 6: of the bear.

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Speaker 3: We're gonna take a break. We're gonna come back and

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Speaker 3: see what Chef J and Heidi from the rand Oils

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Speaker 3: is doing. J Bars check him out online as world

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Speaker 3: Jafarms dot com, chef j dot com, chefj dot com.

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Speaker 3: Expect for like a referee with a whistle. Baby, you look

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Speaker 3: a slick. He's Cannada. Just talk one on one will

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Speaker 3: be right back out. It's number that bo.

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Speaker 1: Follow d at one, Christopher Wright follow Joe Grande at

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

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Speaker 1: our website Cannabis Talk one O one dot com. Welcome

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Speaker 1: back to Cannabis Talk one on one the world Number one.

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Speaker 3: Tom wiswalld is you guys the full service rehabilitation and

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Speaker 3: recovery facility. Plus he's Tony's personal doctor. I wish you

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00:10:59,240 --> 00:11:01,920
Speaker 3: would mind cheese. I could use an enema and they

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Speaker 3: work with patients to identify, treat, and manage a wide

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Speaker 3: variety of issues including weight loss, our game, digestive problems,

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Speaker 3: chronic fatigue, pain injuries, psiatic diseases, chiropractor problems, fibromylager carpal

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Speaker 3: tunnel syndrome, and plannifreshitis. Now medical doctors regularly refer patients

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Speaker 3: to Doctor Chalmers and podictional medications to medicine and treatments

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Speaker 3: are not working for their patients. For more information, make

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Speaker 3: sure you go check out on Man's website Chalmers Wellness

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Speaker 3: dot com. Our call of direct the phone number is

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Speaker 3: two one four four four six five three zero zero.

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Speaker 3: Welcome back to you, guys. Departs up big with ID

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Speaker 3: from the rand Oils and chef JM J Farms A

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Speaker 3: real quick reminder about the rand Oil's been around for

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Speaker 3: for sixty years. The pharmacist Okay Gettenberger founded Loaran Oils

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Speaker 3: in nineteen sixty two and named the company in honor

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Speaker 3: of his wife, Laura and their only daughter An.

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Speaker 6: I always love that story, and it's always one of

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Speaker 6: remind people.

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Speaker 3: About a thing that started so long ago and that's

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Speaker 3: such quality, you know, when you're dealing with something like this, folks,

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Speaker 3: I like to bring that up because this is what

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Speaker 3: the company is and you landed in a great place, Heidi.

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Speaker 3: So now that we have this you guys, and we're

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Speaker 3: gonna get to the cookbook too in a little bit.

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Speaker 3: But this is the finished product that's cooled down now

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Speaker 3: and you guys already garnished it with berries. But Chef Jay,

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Speaker 3: you mentioned something on the break that people can do

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Speaker 3: with this once they have it all whipped and it's cooled.

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Speaker 6: Yeah, once you have your chocolate moose and it's set up,

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Speaker 6: you can literally take this and put into a piping

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Speaker 6: bag and you can pipe it into the glass here

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Speaker 6: so that you can, you know, have a designed nice

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Speaker 6: put your berries on.

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Speaker 3: When you say piping bag, can I just use my

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Speaker 3: Target bag that I got from Target as well? And

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Speaker 3: just I don't know, maybe because does everybody have a

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Speaker 3: piping mag.

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Speaker 6: With the best to do is if you don't have

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Speaker 6: to take a ziplock mag, zip block Okay, fill it up,

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Speaker 6: squeeze it to the corner, cut the tip, and then.

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Speaker 3: Because not everybody's a chef like but you're not. Sorry,

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Speaker 3: That's why I don't know. You know, it's a little bit.

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Speaker 3: You know, a bag's a bag in my book. Sometimes

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Speaker 3: come here, let me show you that cookies.

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Speaker 6: You can take something simple right into your moose to

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Speaker 6: finish off for a little texture. You got your fresh berries.

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Speaker 6: I mean, it doesn't get any better or simpler. I

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Speaker 6: hope you guys try this recipe. Check it out. Cannabis

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Speaker 6: Talk one on one, Joe Grande, Big Blue in the House,

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Speaker 6: laurn Oils, Miss Heidi. We appreciate you guys. I have

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Speaker 6: appreciate you having.

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Speaker 3: On so Chef Jay and Heidi. When you look at it,

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Speaker 3: assert like this, when is it more appropriate to serve this? Because,

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Speaker 3: like I said, I've never been to a party, so

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Speaker 3: to speak. Maybe I'm a guy with moose being served

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Speaker 3: as the primary I feel like it's a it's a

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Speaker 3: high end pinky up style thing like I don't know.

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Speaker 3: So if you.

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Speaker 6: Would have we would serve that at a party. I

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Speaker 6: would have a marinated chocolate cake at the bottom, so

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Speaker 6: you would see that than I do with with the

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Speaker 6: raspberries and the moose.

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Speaker 3: You a chef, Yeah, I mean making water in the mountains,

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Speaker 3: I would do this. I would do that.

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Speaker 6: Hey, well you could have done it here your you

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Speaker 6: wanted to make it simple? Yeah, well you know, I

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Speaker 6: would say too long.

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Speaker 3: That does take a long time. But that's how you

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Speaker 3: take it to the next level with the pink of

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Speaker 3: the party. Because when Eve, when you see these at restaurants,

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Speaker 3: I feel like it's at your high end restaurant. You

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Speaker 3: don't get moose even at you know that ye pick

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Speaker 3: your spot. It's not like you know normal restaurants that

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Speaker 3: you know, Denny's whatever, that you're going to the most

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Speaker 3: have my birthday party, dude, Yeah, well that was your

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Speaker 3: birthday that was at the country club. Hello. So it's

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Speaker 3: so simple to make that. That's why I'm shocked about

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Speaker 3: it because we just made this with four ingredients, not expensive.

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Speaker 3: A cup of chocolate chips. Sure that bags about five

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Speaker 3: bucks this, you know, I mean this total thing. That's

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Speaker 3: what I mean, without the marijuana tend and the with

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Speaker 3: the with the cannabis twenty five dollars or you order that.

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Speaker 3: He just call me if you want to order that

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Speaker 3: five six two seven four six. That's it's really is.

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Speaker 3: And that's what's funny about this dessert you guys, is

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Speaker 3: I'm tripping in my head because I'm looking at how

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Speaker 3: you guys made this and I was beyond belief of

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Speaker 3: how simple, cheap and easy it was. Expensive, not cheap,

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Speaker 3: but you know what I mean, inexpensive. Yes, but you

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Speaker 3: know I look at it thinking I always in my

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Speaker 3: head thought Moose was going to be real expensive and

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Speaker 3: hard to make. I had no idea.

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Speaker 6: It was well, there's nothing, you guys is easy.

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Speaker 3: But it's so easy. There isn't tool house too. Like

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Speaker 3: the really good chocolate chips. Oh so that was a

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Speaker 3: good expensive bag of five dollar chips, even though they

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Speaker 3: were I mean, you could buy Nestle whatever you want.

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Speaker 3: Is there a certain type of chip that is very

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Speaker 3: free for this you could get?

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Speaker 6: You could get if you want to go fancy they

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Speaker 6: called juror Deli of San Francisco. Yes, or you want

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Speaker 6: to step it up and go with the Rona. But

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Speaker 6: then you have to order those special because they don't

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Speaker 6: sell those are from friends. The best chocolate in the

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Speaker 6: world is it? Is it a milk chocolate, milk chocolate chocolate,

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Speaker 6: all the chocolates, but you buy them in ten pound blocks,

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Speaker 6: the whole one block, and it costs like three hundred dollars.

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Speaker 3: Are you serious?

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Speaker 5: Yeah, Ruby chocolate.

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Speaker 6: And they have hazel nut chocolates called Jehan's. It tastes

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Speaker 6: like hazel nuts. Oh my god, incredible.

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Speaker 3: That's the thing about certain foods.

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Speaker 7: That's the nice thing about the moose too, is like

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Speaker 7: it is sover such like this is a very easy

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Speaker 7: version of it, but.

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Speaker 5: You can step it up. You can do the.

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Speaker 7: Heavy cream version of it and make cake layers and

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Speaker 7: things like that.

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Speaker 3: I like the fact that you guys did the yogurt

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Speaker 3: healthy style, just if it was a cream, which we've

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Speaker 3: made the cream for coffee here, and I got to

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Speaker 3: tell you, ever since you made that cream, I have

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Speaker 3: never forgot it. It's literally was like the best coffee

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Speaker 3: of my life. It really all kidding descarted and every

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Speaker 3: time we looking at each other like oh, like we'll

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Speaker 3: have a couple of cops like, oh that the van

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Speaker 3: we should make that, And it was so here for

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Speaker 3: a while, yea, it disappeared. It was like such a

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Speaker 3: good one. So when you're making a cream like that too,

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Speaker 3: that's all products that you can get from the ran

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Speaker 3: oils as well.

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Speaker 5: Yep.

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Speaker 3: And what are those products exactly?

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Speaker 7: So we have our Roal Raspberry super sprink flavoring and

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Speaker 7: our Madagascar p your vanilla beum paste.

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Speaker 3: So we just ad listen to that price too, because

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Speaker 3: we want these costs well it's a fraction of what well,

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Speaker 3: you still got to have it in your key in

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Speaker 3: your kitchen, so it's part of the cost. So what

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Speaker 3: is something like this.

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Speaker 5: Run retail about fifteen dollars?

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Speaker 3: It's still not bad because you're going to have a

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Speaker 3: lot of cooking with that. Yes, I mean you're gonna exact, yeah,

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Speaker 3: a lot having salt and pepper in your cover. You

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Speaker 3: have to have something like this, so it's not like

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Speaker 3: and then what about.

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Speaker 5: This one that'll be around ten dollars, Yeah.

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Speaker 3: That's a normal price. Fantastic, And these are really high quality,

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Speaker 3: Like you just need.

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Speaker 6: A little literally like you should use a quarter tea.

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Speaker 6: Yeah that literally now is a raspberry flavor and either

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Speaker 6: with the varries in a really accent. It's so nicely.

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Speaker 6: The chocolate's a great carrier.

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Speaker 3: Heidi, How long do those last in the cupboard? Because

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Speaker 3: if I'm not baking and making things all the time,

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Speaker 3: Like if I buy something like these oils that you

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Speaker 3: guys have, what's the longevity.

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Speaker 7: So we don't ship anything out without less or with

401
00:18:17,400 --> 00:18:20,120
Speaker 7: less than a year on it. But we turned product

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00:18:20,160 --> 00:18:22,520
Speaker 7: over so quickly that they you generally have two to

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00:18:22,600 --> 00:18:23,520
Speaker 7: three years on them.

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00:18:24,040 --> 00:18:27,880
Speaker 5: But it's a best buy date, it's not used by date.

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Speaker 5: There's nothing in these that go rancid.

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Speaker 7: So the only thing that's going to impact the flavor

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00:18:35,000 --> 00:18:39,720
Speaker 7: quality is oxidation. So as you're opening up containers light

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00:18:39,800 --> 00:18:42,240
Speaker 7: That's why we put things in amber bottles so we can.

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Speaker 5: Keep it protected. You could have these we have every Christmas.

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Speaker 7: We have people calling us up and saying that they

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00:18:48,880 --> 00:18:51,840
Speaker 7: have stuff in their cupboards from five years ago.

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Speaker 5: It's still fine.

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Speaker 3: Something, So I just serve it and maybe you don't

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Speaker 3: let your kids grab it before it and get your

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Speaker 3: everything else.

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Speaker 4: It's like it's always fun to cook with the kids

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Speaker 4: and everybody during the holidays, but it's like you might

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Speaker 4: ruin your oil, guys, and they.

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Speaker 3: Might not be I'm thinking about my house, and that's

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Speaker 3: what my kid to offer. Serving tensions is the best yes,

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Speaker 3: and making sure they're cleaning where they get and highly

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Speaker 3: suggest washing your hands. Well, let's take a break, come back,

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Speaker 3: we're gonna try it, and we're gonna talk about this

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Speaker 3: cook book that you guys had out to night. I

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00:19:33,400 --> 00:19:36,359
Speaker 3: heard Chef Ja he's not only in the building, but

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00:19:36,400 --> 00:19:39,040
Speaker 3: he's also in the top boot Man top one on

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Speaker 3: one points some bank we'll be right back out of it.

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Speaker 2: I don't want to hear your name down and out

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Speaker 2: live on the non time.

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Speaker 3: Eighty can't leave on the point mail.

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Speaker 1: Make sure you like, follow and subscribe to Cannabis Talk

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00:19:52,520 --> 00:20:01,399
Speaker 1: one on one. Now now back to the number one

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Speaker 1: cannabis show on the planet. You know what get Now

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Speaker 1: back to the number one Cannabi showing the universe, Cannabis

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00:20:09,440 --> 00:20:10,640
Speaker 1: Talk one oh one.

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Speaker 3: Welcome back to Parts Up Big with the rand Oils.

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Speaker 3: We have Heidi from the rand Oils as well as

438
00:20:15,520 --> 00:20:18,440
Speaker 3: Chef j from Jay Farms and I gotta remind you guys,

439
00:20:18,480 --> 00:20:20,680
Speaker 3: if you're looking for a quickie folks, check out QUICKI

440
00:20:20,800 --> 00:20:23,600
Speaker 3: pre Rules. Check them out online at QUICKI Threwolves dot

441
00:20:23,640 --> 00:20:26,440
Speaker 3: com are on the ig Quickie three rules with three

442
00:20:26,560 --> 00:20:28,920
Speaker 3: s's at the end. Everybody loves the Quickie. I want

443
00:20:28,920 --> 00:20:31,439
Speaker 3: to thank everybody around here that makes it happen. Captive

444
00:20:31,480 --> 00:20:36,440
Speaker 3: from Adrian Alex A Alex Mondo Madison, I love the Madison, Novellie,

445
00:20:36,560 --> 00:20:40,560
Speaker 3: Take the show, Joff, Daniel O'Connor, Cam Cassie Beach Barcelaar

446
00:20:40,680 --> 00:20:45,040
Speaker 3: Ali Sunday Goldie Brother, Pittmark Carns, Chris Frankino, Jennifer Erica,

447
00:20:45,040 --> 00:20:47,280
Speaker 3: and Elvis. Thank you guys all for doing what you do.

448
00:20:47,840 --> 00:20:50,400
Speaker 8: Now is my favorite part of the show, real wold.

449
00:20:50,720 --> 00:20:52,800
Speaker 8: It is the taste tep to tell me show, and

450
00:20:52,800 --> 00:20:55,080
Speaker 8: I'm gonna grab it. And this is which I wrote

451
00:20:55,200 --> 00:20:58,080
Speaker 8: facing please hick you on hers grab one of these cookies.

452
00:20:58,080 --> 00:21:02,399
Speaker 8: I asked for spools. They go, Heidi say get that

453
00:21:02,440 --> 00:21:06,199
Speaker 8: with a raspberry on top. I mean, yeah, that just

454
00:21:06,480 --> 00:21:06,960
Speaker 8: that just.

455
00:21:06,920 --> 00:21:10,080
Speaker 3: Came up, Like you see how that just grabbed on.

456
00:21:11,000 --> 00:21:13,000
Speaker 2: I shouldn't even be doing this, but I appreciate you

457
00:21:13,040 --> 00:21:15,600
Speaker 2: guys getting the thin one just free.

458
00:21:16,119 --> 00:21:16,880
Speaker 6: It's very free.

459
00:21:17,080 --> 00:21:17,959
Speaker 3: Yeah, here we go.

460
00:21:18,040 --> 00:21:23,080
Speaker 6: It's all right, simple but delicious.

461
00:21:23,960 --> 00:21:30,919
Speaker 3: Oh my god, mm hmm. Chef j shaying it simple

462
00:21:30,920 --> 00:21:34,920
Speaker 3: but delicious. You're double dipping. I see. I don't think

463
00:21:34,920 --> 00:21:35,440
Speaker 3: anybody else.

464
00:21:35,520 --> 00:21:37,320
Speaker 5: Go put your whole mouth in that.

465
00:21:37,920 --> 00:21:40,560
Speaker 3: That's your look. And see how I did it though,

466
00:21:41,119 --> 00:21:42,840
Speaker 3: See I did that. I did that.

467
00:21:45,119 --> 00:21:47,879
Speaker 6: With the raspberry. See that's the way to do it.

468
00:21:48,320 --> 00:21:49,639
Speaker 6: Cookie lose.

469
00:21:51,320 --> 00:21:51,639
Speaker 3: Simple.

470
00:21:51,680 --> 00:21:54,639
Speaker 6: But you can make that at home, Joe for the kids.

471
00:21:55,160 --> 00:21:56,000
Speaker 6: They would love that.

472
00:21:57,040 --> 00:21:59,359
Speaker 3: I can't see nobody not loving that actual because you

473
00:21:59,359 --> 00:22:02,800
Speaker 3: know what I like about it? Really, no, no, it's

474
00:22:02,840 --> 00:22:05,720
Speaker 3: not so over chocolate rich, you know.

475
00:22:05,720 --> 00:22:08,280
Speaker 6: What I mean, Like, it's not so nowhere cuts that

476
00:22:08,280 --> 00:22:09,240
Speaker 6: the yogurt is what cuts.

477
00:22:09,400 --> 00:22:12,640
Speaker 3: I mean. What's crazy about this is in my head,

478
00:22:12,800 --> 00:22:18,119
Speaker 3: I think of chocolate moose as so rich. That's what

479
00:22:18,200 --> 00:22:20,840
Speaker 3: I've had in the past. I've never had anything this

480
00:22:21,640 --> 00:22:23,040
Speaker 3: light refreshing.

481
00:22:23,200 --> 00:22:25,639
Speaker 6: You never chef, It's really crazy.

482
00:22:26,400 --> 00:22:30,720
Speaker 3: Three hundred milligrams of cannabis. There you go. You guys

483
00:22:30,760 --> 00:22:35,080
Speaker 3: will see you at the next meeting. A problem. That

484
00:22:35,119 --> 00:22:36,240
Speaker 3: would be a problem for me.

485
00:22:36,600 --> 00:22:38,479
Speaker 4: But if you want to do this, you know this

486
00:22:38,520 --> 00:22:40,639
Speaker 4: one obviously is not medicated that one is.

487
00:22:41,200 --> 00:22:43,040
Speaker 3: It is phenomenal, and I'm sure that tastes the same

488
00:22:43,080 --> 00:22:44,359
Speaker 3: way because you only put a little thing and you

489
00:22:44,400 --> 00:22:49,040
Speaker 3: can't even tast the cannabis. Yeats it casing? I did?

490
00:22:49,040 --> 00:22:51,919
Speaker 3: I chased you, guys, I was looking at it was

491
00:22:51,960 --> 00:22:55,440
Speaker 3: this one? So was this one? Friderded? Yes? So what's

492
00:22:55,440 --> 00:22:59,120
Speaker 3: the difference? Huge difference. There's a better securing process, obviously.

493
00:22:59,680 --> 00:23:02,360
Speaker 6: Suppose really since so when you make this, this goes

494
00:23:02,400 --> 00:23:04,600
Speaker 6: into the frisher now for four hours and it'll all

495
00:23:04,640 --> 00:23:06,840
Speaker 6: really congeal, the flavors will start to really know, the

496
00:23:06,960 --> 00:23:09,520
Speaker 6: raspberry will come out even more. It's called blooming. It

497
00:23:09,560 --> 00:23:12,720
Speaker 6: will start to bloom, then you go to eating four hours.

498
00:23:13,320 --> 00:23:14,600
Speaker 6: Usually what I'm doing.

499
00:23:14,720 --> 00:23:18,480
Speaker 2: You the color, texture, and and then the coolness of

500
00:23:18,520 --> 00:23:20,720
Speaker 2: it all. I tasted this one right off the bat

501
00:23:20,720 --> 00:23:23,040
Speaker 2: and it was good, really good. Tastes a little darker,

502
00:23:23,080 --> 00:23:25,560
Speaker 2: a little more just it's kind of a sweeter, I

503
00:23:25,560 --> 00:23:28,240
Speaker 2: don't know it all flatter. Yeah, this one was more

504
00:23:28,240 --> 00:23:31,360
Speaker 2: of a curing I could the only way I can

505
00:23:31,440 --> 00:23:35,240
Speaker 2: explain it in cannabis terms is curing anybody that knows you.

506
00:23:35,200 --> 00:23:37,400
Speaker 3: Know, like, but if cooking terms, did it sit more?

507
00:23:37,440 --> 00:23:38,960
Speaker 3: Did you get more flavor that it's said?

508
00:23:39,000 --> 00:23:43,600
Speaker 9: This is flavorful? That one a little bit more fluffy

509
00:23:43,800 --> 00:23:46,840
Speaker 9: if you will light a little lighter. This was a

510
00:23:46,880 --> 00:23:49,560
Speaker 9: more dense. It was just so fluffy and light. Like

511
00:23:49,600 --> 00:23:50,640
Speaker 9: you said, easier life.

512
00:23:50,680 --> 00:23:54,680
Speaker 3: But I think it's refrigerator, yes, right, it's a little boy.

513
00:23:54,720 --> 00:23:57,119
Speaker 3: You guys, you just heard about this recipe. You got

514
00:23:57,200 --> 00:23:59,320
Speaker 3: to try that. And for those that are listening at home,

515
00:23:59,720 --> 00:24:06,440
Speaker 3: Part Unbaked, a culinary collaboration infused with Love is the

516
00:24:06,480 --> 00:24:09,840
Speaker 3: brand new cookbook You Guys, and help is available twenty

517
00:24:09,840 --> 00:24:12,800
Speaker 3: four to seven. If you're struggling with mental Health dial

518
00:24:12,920 --> 00:24:15,600
Speaker 3: nine to eight eight to speak with somebody today, free

519
00:24:15,640 --> 00:24:18,000
Speaker 3: and confidential. I love that you guys are putting this

520
00:24:18,080 --> 00:24:20,399
Speaker 3: on the back of your guys in the new book.

521
00:24:20,840 --> 00:24:23,920
Speaker 3: That right there just goes to show you once again

522
00:24:24,040 --> 00:24:25,320
Speaker 3: what a company like yours is.

523
00:24:25,400 --> 00:24:28,600
Speaker 2: And as we're shooting this, it is suicide Awareness Month,

524
00:24:29,160 --> 00:24:31,480
Speaker 2: and so it is dear and near to a lot

525
00:24:31,480 --> 00:24:32,960
Speaker 2: of our hearts and I have friends, and in fact,

526
00:24:33,040 --> 00:24:35,399
Speaker 2: we're also taking on a show right now with a

527
00:24:35,440 --> 00:24:38,040
Speaker 2: gentleman by the name of Suicide Og Suicide, who is

528
00:24:38,080 --> 00:24:40,840
Speaker 2: a suicide survivor. He had tried to take his own

529
00:24:40,880 --> 00:24:43,120
Speaker 2: life and was very.

530
00:24:43,359 --> 00:24:45,160
Speaker 3: Funny how this came up right now and I didn't

531
00:24:45,200 --> 00:24:46,440
Speaker 3: know this. Yeah, I didn't know that was on the

532
00:24:46,480 --> 00:24:49,679
Speaker 3: back and I just read that as a wow. I

533
00:24:49,720 --> 00:24:53,240
Speaker 3: really love and admire lran Oils for doing what they do. So, folks,

534
00:24:53,320 --> 00:24:55,879
Speaker 3: you can order this book where we.

535
00:24:55,760 --> 00:24:57,400
Speaker 5: Are giving them out for free.

536
00:24:57,800 --> 00:25:00,480
Speaker 7: We have a limited supply of hard copies like one

537
00:25:00,560 --> 00:25:02,240
Speaker 7: Heidi at Loranoils dot com.

538
00:25:02,280 --> 00:25:03,040
Speaker 5: Just reach out to me.

539
00:25:03,680 --> 00:25:06,800
Speaker 7: We also have a digital version that has links to

540
00:25:07,080 --> 00:25:11,760
Speaker 7: all of the contributing chefs Instagram pages and the mental

541
00:25:11,760 --> 00:25:13,680
Speaker 7: health resources in the back as well well.

542
00:25:13,720 --> 00:25:15,320
Speaker 3: One of the things I want to point out, is

543
00:25:15,320 --> 00:25:19,800
Speaker 3: it one of these drinks. It is a Chef Jason J. Harley,

544
00:25:19,960 --> 00:25:23,760
Speaker 3: founder of OG Kitchen, is all about making the world

545
00:25:23,760 --> 00:25:27,840
Speaker 3: a better place through infuse food products and cannabis catered

546
00:25:27,840 --> 00:25:32,680
Speaker 3: events ladies and gentlemen. Metah, my brother from another mother.

547
00:25:32,880 --> 00:25:36,520
Speaker 3: Chef J made it in the book Mama, he made it.

548
00:25:37,560 --> 00:25:41,040
Speaker 3: He made it. Chef J. What is it like to

549
00:25:41,119 --> 00:25:45,240
Speaker 3: be in such a you know, high class quality Loran

550
00:25:45,320 --> 00:25:47,760
Speaker 3: oil has been around sixty plus years. It's not a

551
00:25:47,760 --> 00:25:51,080
Speaker 3: new cooking style. New cooking like this is official. Lorean

552
00:25:51,160 --> 00:25:52,120
Speaker 3: Oils is big.

553
00:25:52,240 --> 00:25:54,560
Speaker 6: I feel very blessed and honored and we're going to

554
00:25:54,600 --> 00:25:57,000
Speaker 6: continue working together and we got lots of great things

555
00:25:57,000 --> 00:25:57,479
Speaker 6: coming up.

556
00:25:57,760 --> 00:26:01,520
Speaker 3: Yeah, what is your name? Are you my dad? It

557
00:26:01,560 --> 00:26:04,440
Speaker 3: can look like actually you guys could look related. Yeah. Check.

558
00:26:05,560 --> 00:26:08,880
Speaker 3: Please tell me about this urban pecan tough.

559
00:26:08,720 --> 00:26:11,800
Speaker 6: Fo that's there's a pecan coffee that we made here

560
00:26:12,359 --> 00:26:14,359
Speaker 6: at Cannabis Talk one on one with Heidi and la

561
00:26:14,400 --> 00:26:18,320
Speaker 6: Ron Oils. We made it infuse and it came out incredible.

562
00:26:18,680 --> 00:26:21,200
Speaker 6: The whole staff got to eat it, and I heard

563
00:26:21,240 --> 00:26:22,960
Speaker 6: a couple time to take a break for months to

564
00:26:23,000 --> 00:26:24,359
Speaker 6: go home and take a nap.

565
00:26:24,560 --> 00:26:26,439
Speaker 3: Oh yes, I mean, you know, if you can go

566
00:26:26,520 --> 00:26:29,120
Speaker 3: heavy infused. I did have the one that wasn't infused

567
00:26:29,400 --> 00:26:32,920
Speaker 3: and it was delicious, Thank you, Absolutely delicious. The pictures

568
00:26:32,960 --> 00:26:36,159
Speaker 3: on this magazine look phenomenal. What else, Heidi, are we

569
00:26:36,160 --> 00:26:37,920
Speaker 3: going to see in this magazine for people to learn

570
00:26:38,000 --> 00:26:38,159
Speaker 3: or do?

571
00:26:38,760 --> 00:26:42,320
Speaker 7: There's a lot of really great contributors that I've had

572
00:26:42,320 --> 00:26:45,520
Speaker 7: the pleasure of meeting a lot of them through you guys,

573
00:26:45,760 --> 00:26:49,359
Speaker 7: really but at different trade shows, but a lot of

574
00:26:49,600 --> 00:26:52,639
Speaker 7: a lot of people doing good things in cannabis. And

575
00:26:52,720 --> 00:26:56,840
Speaker 7: Loren also added some recipes as well, so there's easy things,

576
00:26:56,880 --> 00:26:59,359
Speaker 7: there's simple things. So it's a good mix of recipes

577
00:26:59,400 --> 00:27:02,119
Speaker 7: for all skill levels and any Everything is set up

578
00:27:02,160 --> 00:27:04,639
Speaker 7: so you can make it infused or not infused.

579
00:27:04,880 --> 00:27:05,040
Speaker 3: You know.

580
00:27:05,119 --> 00:27:08,800
Speaker 2: I did want to add one of my you know, recipes,

581
00:27:08,960 --> 00:27:10,959
Speaker 2: recipes to this, but it didn't make it.

582
00:27:11,280 --> 00:27:15,560
Speaker 3: I offered, you don't even ask me, would you offer?

583
00:27:16,880 --> 00:27:19,440
Speaker 3: What's for? What? I mean? It depends? I mean, is

584
00:27:19,480 --> 00:27:20,159
Speaker 3: this all baking?

585
00:27:20,440 --> 00:27:23,880
Speaker 9: Is it just you know, it's everything's gonna put whatever

586
00:27:24,640 --> 00:27:25,920
Speaker 9: I'm gonna put what I want to put.

587
00:27:25,960 --> 00:27:30,199
Speaker 5: My chili another I.

588
00:27:30,200 --> 00:27:33,480
Speaker 6: Didn't have the chili there's no chili.

589
00:27:34,960 --> 00:27:42,520
Speaker 3: Fantastic, amazing, looks like I got cam so chili on there.

590
00:27:42,760 --> 00:27:42,960
Speaker 8: Man.

591
00:27:43,080 --> 00:27:45,320
Speaker 3: You know what we should do, We'll do the.

592
00:27:45,240 --> 00:27:48,840
Speaker 6: Cannabis talking on because I like cooking too, and I do.

593
00:27:48,840 --> 00:27:51,640
Speaker 3: A lot of good a lot of my tacosa. I'm

594
00:27:51,680 --> 00:27:54,040
Speaker 3: all kind of simp little bit upset up myself, and

595
00:27:54,280 --> 00:27:58,600
Speaker 3: I did not look through this magazine right now, we know, hand,

596
00:27:58,600 --> 00:28:00,359
Speaker 3: You're right, these are a lot of the you know

597
00:28:00,400 --> 00:28:01,840
Speaker 3: what's funny, I'm sitting here going on, I don't know

598
00:28:01,920 --> 00:28:05,240
Speaker 3: that many chefs and I know, like yeah, and I

599
00:28:05,400 --> 00:28:07,080
Speaker 3: put in my head when you said that, I don't

600
00:28:07,080 --> 00:28:09,479
Speaker 3: really know that many chefs and oh I know, oh

601
00:28:09,560 --> 00:28:10,160
Speaker 3: he oh her.

602
00:28:10,440 --> 00:28:12,480
Speaker 2: You know it's great, though, is that the community of

603
00:28:12,560 --> 00:28:16,639
Speaker 2: chefs is especially in our industry, and I guess all

604
00:28:16,720 --> 00:28:19,439
Speaker 2: industries probably. It's just such a compassionate group, right people.

605
00:28:19,760 --> 00:28:22,359
Speaker 2: They love baking. They make food for for other people.

606
00:28:22,680 --> 00:28:25,240
Speaker 2: It's something that I really believe resonates well with me

607
00:28:25,320 --> 00:28:27,760
Speaker 2: because anybody that takes the time to cook for you,

608
00:28:28,040 --> 00:28:28,720
Speaker 2: it's a big deal.

609
00:28:28,840 --> 00:28:32,760
Speaker 3: Yeah, it's a big you know. I call it literally

610
00:28:32,760 --> 00:28:35,840
Speaker 3: my love language. And it's so simple to me because

611
00:28:36,480 --> 00:28:39,120
Speaker 3: when I even bring food here my leftovers. Like when

612
00:28:39,120 --> 00:28:40,880
Speaker 3: I give it to people, I literally look at it

613
00:28:40,880 --> 00:28:43,440
Speaker 3: as here's my offering to you, you know what I mean.

614
00:28:43,640 --> 00:28:45,320
Speaker 3: And when I do that is because I cook this

615
00:28:45,400 --> 00:28:47,560
Speaker 3: at home with my hands. And I'll never forget my

616
00:28:47,600 --> 00:28:50,480
Speaker 3: mom always saying this, Meho, the food's always gonna taste

617
00:28:50,480 --> 00:28:53,360
Speaker 3: different from everybody because of the oil is in our hands.

618
00:28:53,600 --> 00:28:56,640
Speaker 3: Like my mom used to cook phenomenal food. Right, everybody

619
00:28:56,680 --> 00:28:59,320
Speaker 3: loved your I'm black mom, how is your manula? This

620
00:28:59,520 --> 00:29:03,520
Speaker 3: that much better than everybody? Everybody? She was the oils

621
00:29:03,520 --> 00:29:06,280
Speaker 3: in my hands and wo and she goes and I

622
00:29:06,320 --> 00:29:09,360
Speaker 3: cook with love and from there from her teaching me

623
00:29:09,400 --> 00:29:11,640
Speaker 3: that as a kid like tea, cooking with love has

624
00:29:12,000 --> 00:29:14,240
Speaker 3: always been my love language. And when I bring left over,

625
00:29:14,280 --> 00:29:16,880
Speaker 3: it's like my here you go, try this, try this

626
00:29:17,200 --> 00:29:18,760
Speaker 3: because I made thought you were just trying to get

627
00:29:18,760 --> 00:29:23,240
Speaker 3: the fat. It's literally my way. And I think that's

628
00:29:23,240 --> 00:29:25,200
Speaker 3: the true thing about food, right, I mean, we go

629
00:29:25,280 --> 00:29:29,040
Speaker 3: back to biblical terms of Jesus breaking bread with folks

630
00:29:28,720 --> 00:29:29,960
Speaker 3: at the table. There.

631
00:29:30,080 --> 00:29:33,520
Speaker 6: Food breaks all barriers. Food. That's why when I cook

632
00:29:33,600 --> 00:29:36,000
Speaker 6: for all the people that I do a lists eleven

633
00:29:36,000 --> 00:29:39,240
Speaker 6: doll that don't matter because the food brings you back

634
00:29:39,240 --> 00:29:42,840
Speaker 6: to when you were childhood, memories, your family and your

635
00:29:42,880 --> 00:29:46,400
Speaker 6: your your nurture you. That's what food is supposed to.

636
00:29:46,760 --> 00:29:48,480
Speaker 6: That's why today we got to be so careful what

637
00:29:48,600 --> 00:29:52,479
Speaker 6: we eat because everything is terribly poison into the stores

638
00:29:52,480 --> 00:29:54,840
Speaker 6: and all that. That's why need farms. You got to

639
00:29:54,920 --> 00:29:57,440
Speaker 6: do this, include our farmers and all these people because

640
00:29:58,120 --> 00:30:00,680
Speaker 6: the food or wherever.

641
00:30:00,440 --> 00:30:02,520
Speaker 3: You're listening around the world, make sure you support your

642
00:30:02,600 --> 00:30:05,400
Speaker 3: local farms and buy from these farmer markets. And if

643
00:30:05,400 --> 00:30:07,680
Speaker 3: you're ever in Los Angeles and running one of your celebrities,

644
00:30:07,920 --> 00:30:09,000
Speaker 3: what are the farmers' markets?

645
00:30:09,040 --> 00:30:11,920
Speaker 4: And like some New New York City birthday, you'll see

646
00:30:11,960 --> 00:30:13,520
Speaker 4: all the celebrities over there with their hats on.

647
00:30:14,280 --> 00:30:17,520
Speaker 3: It is on Sundays, but it's great, you guys. It's

648
00:30:17,640 --> 00:30:20,320
Speaker 3: marked us. Bake right here, you guys hiding from Lorraine Oils.

649
00:30:20,560 --> 00:30:25,040
Speaker 3: Loranoils dot com is the website, and Chef Jay from Jafarms,

650
00:30:25,120 --> 00:30:27,720
Speaker 3: thank you so much for showing us what you guys

651
00:30:27,800 --> 00:30:30,600
Speaker 3: all do because you greatly appreciate Blue.

652
00:30:31,120 --> 00:30:33,040
Speaker 2: Well there it is, guys, this cannabis talk one on

653
00:30:33,120 --> 00:30:35,520
Speaker 2: one and parts on baits and if no one else

654
00:30:35,600 --> 00:30:36,720
Speaker 2: loves you, we do.

655
00:30:39,040 --> 00:30:41,840
Speaker 1: Final Cannabis Talk one on one on all social media

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00:30:42,040 --> 00:30:44,720
Speaker 1: and Cannabis Talk one oh one. Thank you for listening

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