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

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

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Speaker 2: Welcome to Cannabis Talk one on one with Blue and

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

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Speaker 2: Thank you for listening to our podcast all around the

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Speaker 2: world with greatly appreciate you, guys. Make sure you check

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Speaker 2: out the podcast Cannabis Talk one on one dot com

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Speaker 2: as we have so many great articles and blogs on

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Speaker 2: the website for you guys to check out, and feel

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Speaker 2: free to give us a call anytime. One eight hundred

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Speaker 2: and four, twenty nineteen.

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Speaker 3: WHOA.

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Speaker 2: I love that echo right there for around the room

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Speaker 2: and give us a call say hello, and we've got

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Speaker 2: to play the podcast. With all the beautiful voicemails that

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Speaker 2: everybody left me for my birthday, it was amazing. None

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Speaker 2: of these people that are on stage with me left

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Speaker 2: a voicemail for me. I'm not gonna hold it against them,

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Speaker 2: but you know me, I'm not that guy to hold

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Speaker 2: on the resentments like that. Even Chef Ja who's local

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Speaker 2: that I almost thought he was gonna leave me a voicemail,

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Speaker 2: but he didn't. It's Okay, Chef JA, don't send it

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Speaker 2: up text I sent it to did send a text

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Speaker 2: though he did send a text. Make sure you follow

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Speaker 2: us on ID at Cannabis Talk one oh one. My

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Speaker 2: brother Blue is at the number one Christopher Wright and

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Speaker 2: I am at Joe Grind fifty two. And if you

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Speaker 2: want to turn your typical into something special, folks, you

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Speaker 2: want to log into Loarenoils dot com because their infused

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Speaker 2: products are the best there is in the business. The

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Speaker 2: flavor mutation would be just as enjoyable as the filling

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Speaker 2: your experience. Visit the website loranoils dot com. Now beside

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Speaker 2: me today, you guys have two amazing women that are

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Speaker 2: here to lead us through a series of episodes that

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Speaker 2: are going to guide us through an in depth culinary journey.

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Speaker 2: Live here at the CT one oh one kitchen studio

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Speaker 2: and it's our very old lran Oils alumni from the

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Speaker 2: Cannabis Talk one oh one podcast and could be segment show.

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Speaker 2: Heidi's in the building, the senior business development and manage

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Speaker 2: iran Oils. And then the other viewerful lady next to

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Speaker 2: me is the business development associate at Loranoils. Kelly is here.

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Speaker 3: You guys.

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Speaker 2: Yeah, just te remind everybody. Larine Oils has been manufacturing

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Speaker 2: and distributing premium flavoring and essential oils for over sixty years.

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Speaker 2: The pharmacist Okay Gettenberger Rattenberger Rettenburger thank you, is the

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Speaker 2: founder of the oils in nineteen sixty two and named

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Speaker 2: the company in honor of his wife Laura and their

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Speaker 2: only daughter Anne are. Originally, Loran Oils bottled and distributed

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Speaker 2: about eight to ten core essential oils such as peppermint

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Speaker 2: and clove, and distribution was limited to pharmacies only. Now,

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Speaker 2: over the years, the business has expanded its product offerings

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Speaker 2: and they now sew to a wide variety of retailers, manufacturers,

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Speaker 2: health practitioners, and home customers. Today the company services over

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Speaker 2: thirty thousand customers in fifty one countries. Welcome Heidi and

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Speaker 2: Kelly to the Live Here to day.

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Speaker 4: I feel like we're live in jaight Ryan and Kelly,

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Speaker 4: who are no longer together, and joining them today my

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Speaker 4: brother from another mother, the celebrity guest chef Chef j

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Speaker 4: of J Farms now Chefjy of Jay Farms.

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Speaker 2: As a veteran here at the campus, he has served

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Speaker 2: our guests and his exquisite cuisine including his rows and

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Speaker 2: a few waffles, his sliders that I wrote in here

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Speaker 2: that are going to die for you guys, because he

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Speaker 2: does this Carmela caramelized onions on top of him, and

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Speaker 2: he does this bacon and it's just, oh, look at me.

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Speaker 2: I'm Sialiah. Both All of these chefs are unbelievable up here.

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Speaker 2: But he's well known cannabis expert, you guys, entrepreneur, restaurant

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Speaker 2: and respected authority on cannabis. He is very knowledgeable in

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Speaker 2: the field of medical cannabis, marijuana cultivation, oil shatter wax

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Speaker 2: production process, seeing garden yeels, dosages and levels, commercial intents,

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Speaker 2: making edible's personal use, and cannabis culture. With over twenty

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Speaker 2: years in the cannabis restaurant industry, Chef Jay has created

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Speaker 2: many new and innovative cannabis infused food products and dinner parties.

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Speaker 2: Plus he has created an in house mixed recipe for

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Speaker 2: Chef Jay's pre roll line of award winning j rolls,

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Speaker 2: which those have been He's notoriously known all around the world,

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Speaker 2: of course for this industy and going to all the events.

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Speaker 2: I can go on and on about this dude, as

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Speaker 2: I love him so much. Chef J will also be

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Speaker 2: releasing his hash and fused chocolates this June, So welcome

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Speaker 2: Chef Jay to the show as he's getting back here.

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Speaker 2: Cooking has several events here so many times, because it's funny.

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Speaker 2: Usually when I come here, this house is packed and

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Speaker 2: Chef Jay's back here smoking, cooking, and everyone's going, what's

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Speaker 2: the wonderful smell? And it's Chef J doing his damn

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Speaker 2: thing over here. So thank you Chef for coming on

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Speaker 2: the show with us. Thank you for Heidi and Kelly.

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Speaker 2: What are you guys making today for us?

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Speaker 5: We're going with a Bourbon pecan toffee using our super

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Speaker 5: strength bourbon flavor. I'm also going to throw in a

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Speaker 5: little bit of our vanilla bean paste to get it

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Speaker 5: nice and emulsified.

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Speaker 6: I'm also using our sway less.

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Speaker 2: Of Then, as you say bourbon, does this have alcohol

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Speaker 2: in it?

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Speaker 6: It does not.

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Speaker 5: Well, there's a little bit. It's a negligible amount. It's

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Speaker 5: not like a forty proof burden.

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Speaker 2: But this is something that you can buy at the

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Speaker 2: liquor at any grocery sto grocery store, so it's not

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Speaker 2: you want an overliquor. It's not the points points zero

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Speaker 2: or whatever. And yeah, the flavor you can get it.

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Speaker 3: At Loron Oil's or you canna go to Lorain Oil.

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Speaker 2: Well, either way wherever you buy it that it's still

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Speaker 2: going to the checks going back to them anyway. Show

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Speaker 2: you know what I mean. That's a good thing. And

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Speaker 2: then Chef Jay is going to be infusing this and

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Speaker 2: telling you guys how to infuse this product. That's what

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Speaker 2: we're making. It sounds fantastic. I love stuff like that.

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Speaker 2: What are the items that people are listening to that

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Speaker 2: they need to prepare for to get ready to cook this?

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Speaker 2: If you're listening to this podcast, you could also go

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Speaker 2: to the YouTube page and watch everything that we're doing,

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Speaker 2: and of course you'll be able to see it. But

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Speaker 2: if you're listening, what do they need to get prepared?

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Speaker 5: All right, So first of all, you're gonna want a

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Speaker 5: cookie sheet, and you're going to want tolign it with tinfoil,

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Speaker 5: and go ahead and spray that.

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Speaker 6: I'll let you do the honors.

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Speaker 2: Go ahead and champ at this. I love singing perfect.

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Speaker 3: Ye.

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Speaker 2: Tag that for exactly, tag that boil Daniel Son.

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Speaker 6: Here we go, and then you'll need a sauce pan.

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Speaker 6: For sure. A heavy bottom is usually really good when

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Speaker 6: you're cooking hard candies.

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Speaker 5: It'll keep it from burning at the bottom, so it

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Speaker 5: heavy bottom is always better.

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Speaker 2: So if you don't have a heavy bottom pan, Heidi,

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Speaker 2: I mean, what is the pros and cons? I hear

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Speaker 2: it's better, But can I do it? Someone doesn't have

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Speaker 2: one and they're looking through their pans right now, going,

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Speaker 2: oh my god, all I have are these right here.

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Speaker 5: If you have something that's thinner, the likelihood of burning

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Speaker 5: the sugar at the bottom is going to be higher.

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Speaker 5: So it's definitely worth it if you're making something.

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Speaker 6: Like this to go out and invest in something that has.

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Speaker 2: A thicker body. And just to let listeners know. And

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Speaker 2: this is no joke, and I'm maybe you guys have

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Speaker 2: done this in your time, but here at the studio.

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Speaker 2: I literally went the other day to the Goodwill it's

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Speaker 2: the second hand store and found some amazing pots and

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Speaker 2: pants for sure, you know what I mean. Stuff And

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Speaker 2: I found with some even for Chris Franchino, who was like, hey,

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Speaker 2: by the way, if you're looking for it, I need

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Speaker 2: to get what was it for, like like a poppan whatever? Yeah,

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Speaker 2: And I found it when he took it home and

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Speaker 2: then his wife clothes work Joe, Joe, wherever you got that,

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Speaker 2: because it was a really nice one, right, And I'm like,

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Speaker 2: and my point is for if you're listening and you

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Speaker 2: don't have a good one, feel free to browse your local.

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Speaker 2: It's like fishing.

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Speaker 6: That's a great itea.

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Speaker 2: You never know if you're going to fishing, get one,

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Speaker 2: because these pots and pans can roughly go you know,

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Speaker 2: a hundred bucks, yeah to it for a good one.

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Speaker 2: But if you go there, you can get them for

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Speaker 2: twelve ninety nine like I did, and I got a

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Speaker 2: really good one. So it's it's funny. I just literally

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Speaker 2: got some for here and some other pans for baking

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Speaker 2: that I got for here too, So don't sleep on

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Speaker 2: the goodwill folks, you know, and second are a good

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Speaker 2: one to go look for.

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Speaker 6: So a heavy bottom, heavy bottom pan.

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Speaker 2: And then did we mention everything that they need?

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Speaker 6: Not yet?

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Speaker 5: So in this pan, I've got two cups of butter

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Speaker 5: and two cups of sugar, and then I'm going to

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Speaker 5: be adding a quarter teaspoon of salt to it eventually,

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Speaker 5: and then we're going to be working with a candy

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Speaker 5: thermometer as well. We're going to need to bring this

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Speaker 5: up to three ten to get it to the right consistency,

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Speaker 5: have all of the water cooked out of this so

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Speaker 5: it retains the texture that we want.

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Speaker 6: We want a nice crispy toffee.

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Speaker 5: And then Nick Kelly is gonna speak on the importance

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Speaker 5: of calibrating your thermometer and making sure that you're using the.

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Speaker 6: Correct temperatures and you're working with candy.

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Speaker 2: It's super important. And as we did this because I

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Speaker 2: know there's a correlation and we need to have this

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Speaker 2: exactly as hot as we need to do. Chef ja

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Speaker 2: I got four and that's why I've seen you touching

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Speaker 2: this and playing with this. So as someone's listening right now,

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Speaker 2: and if you guys are listening, we started the butter

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Speaker 2: two minutes before we start this podcast, so because we

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Speaker 2: knew that this butter and sugar may take about fifteen minutes,

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Speaker 2: not about that. And then as we're looking at calibrating it,

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Speaker 2: when do we start to test it? When do I

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Speaker 2: know to realize like, oh my god, I have to

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Speaker 2: test this. I have to look at it to see

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Speaker 2: if it's the write temperature, it's melted. Is it ready now?

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Speaker 6: It's not. It's going to take a while because there's

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Speaker 6: there's liquid and butter. You have to get all of

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Speaker 6: that water out of there, so you can let it go.

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Speaker 5: For a couple of minutes. But then you want to

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Speaker 5: make sure that you're putting that temperature in. You want

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Speaker 5: to make sure that probe is not touching the bottom

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Speaker 5: of the pan or the sides. That it's really nice

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Speaker 5: in the middle of the batch. So it's getting a

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Speaker 5: good read perfectly ignorance.

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Speaker 2: But water, I mean, there was butter and sugar in there.

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Speaker 2: Where'd the moisture the moisture from it?

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Speaker 3: Butter is cream cream. It's butt to zinc about it.

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Speaker 2: I like that. And that's what is this? The water

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Speaker 2: that I'm looking at the bubbles? Is that the water

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Speaker 2: or what? Because, like I said, I told you, I'm

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Speaker 2: not a good baker, so I'm gonna ask dumb quote unquote.

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Speaker 2: You may look at me like, what the hell are

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Speaker 2: you saying, Joe.

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Speaker 7: No, but that's evaporating right now, the moisture that's in there,

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Speaker 7: and then it's going to cook to that three ten.

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Speaker 3: It's called the hardball stage.

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Speaker 7: Like if you have a sugar thermometer, the hardball stage

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Speaker 7: is what we're really cooking this too.

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Speaker 2: As you come to that, I don't see you're on

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Speaker 2: a high flame.

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Speaker 6: Yeah, you don't want anything like going over the pan, you.

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Speaker 2: Know what I mean exactly so, because and as you say,

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Speaker 2: you want to get to this level, so slow, slow, medium,

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Speaker 2: I would.

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Speaker 5: Say medium is good. You don't want anything simmering. It

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Speaker 5: will get you there eventually, but it'll take a long time.

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Speaker 2: Okay, So Kelly, do do I test it when it's

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Speaker 2: simmering or do I wait? Kill? All these bubbles are

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Speaker 2: gone before I can see the temperature on it.

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Speaker 5: So we're gonna throw that in the thermometer in in

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Speaker 5: just a few minutes.

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Speaker 6: But she's gonna show you us how to do.

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Speaker 8: Before taking the temperature, you want to make sure your

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Speaker 8: thermometer is reading accurately.

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Speaker 6: So I'll show you a quick.

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Speaker 8: Easy way to do that.

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Speaker 3: Okay.

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Speaker 6: So we have a little couple of ice water.

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Speaker 8: Here in the thermometers somewhere and that yep. So just

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Speaker 8: stip it into the ice water. You want it reading

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Speaker 8: at zero degrees celsius or thirty two degrees fahrenheit.

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Speaker 6: Switch is same care yep?

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Speaker 8: And then what you want to do if it's off

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Speaker 8: at all, just to take that into account.

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Speaker 6: As with anything, you're.

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Speaker 2: Measuring a couple of cold water, that's simple to have.

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Speaker 2: Everybody can damn near get that.

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Speaker 6: Mm hmm.

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Speaker 2: And then you're just gonna wait till this goes to

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Speaker 2: zero fahrenheit.

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Speaker 8: Yep.

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Speaker 5: You want it to either have zero degrees celsius or

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Speaker 5: thirty two degrees because you want to like the with

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Speaker 5: the freezing point.

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Speaker 8: So if it's off humble degrees, if you want to

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Speaker 8: take those couple degrees into account when you're measuring the temperaturely.

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Speaker 2: Because not everything's so perfect and inaccurate, especially when it

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Speaker 2: comes to using tools like this, whatever you.

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Speaker 3: Have, and if that this is a really nice one.

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Speaker 7: They have these little stand up ones for the sugar

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Speaker 7: that rest on the edge so it doesn't touch the bottom.

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Speaker 3: And they cost like twelve dollars.

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Speaker 2: Okay. And then so as we're doing this temperature, what else, Heidie,

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Speaker 2: do we need for them to get baking with?

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Speaker 6: So I'm going to throw a quarter teaspoon of salts

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Speaker 6: in there.

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Speaker 5: And since we're working with butter and we want to

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Speaker 5: make sure that that's nice and emulsified, I like to

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Speaker 5: throw in a little bit of our soy less then,

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Speaker 5: which is a thick syrup.

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Speaker 6: I'm just going to drop that right in there.

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Speaker 2: And one teaspoon about yeah, some roughly I'm like, is

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Speaker 2: she gonna use a tea spoon? Then she just eyebolt

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Speaker 2: it like okay, off.

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Speaker 5: Heart exactly for everything, and you just want to let

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Speaker 5: that get in there. And what it does is it

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Speaker 5: helps It helps spread the butter throughout, so when you're

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Speaker 5: done cooking your toffee, it's not going to be greasy

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Speaker 5: on the outside because that lesson than keeps it all

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Speaker 5: mulsified and kept within the candy.

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Speaker 6: It also helps slow down the.

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Speaker 5: Oxidation of fat and candy, so it has a longer

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Speaker 5: shelf life.

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Speaker 2: Awesome, Okay, so that's going What other products do they

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Speaker 2: need to get?

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Speaker 5: You also need some pecans. I would say about a

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Speaker 5: coup and maybe about a cup and a half.

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Speaker 6: Of little mini chips.

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Speaker 5: I like to go with something darker and something not

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Speaker 5: quite so sweet, so I have semi sweet and then

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Speaker 5: again Laurent Oil's Bourbon Super Strength flavor, and I'm going

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Speaker 5: to throw in a little bit of our Madagascar vanilla

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Speaker 5: bean paste.

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Speaker 2: And that's all the ingredients that all.

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Speaker 6: The ingredients that you need. It's pretty simple and.

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Speaker 2: Get those ingredients. Yeah, and then if you're infusing it,

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Speaker 2: what's an ingredient they would want to infuse it with.

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Speaker 3: Well, you could do it with a lot of different things.

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Speaker 7: You can infuse it with hash rods, and you can

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Speaker 7: infuse it with distilate. You can infuse it with rso oil.

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Speaker 3: It depends. You can infuse it with cannabis butter. It depends.

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Speaker 2: What is the newbee should use compared to the veteran

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Speaker 2: who because let's just face it, a newbie would be

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Speaker 2: the one that wants to do this right, someone who

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Speaker 2: knows how to do it. I don't need Chef Jay

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Speaker 2: to tell me I know what I'm doing.

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Speaker 3: This would be the easiest right here.

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Speaker 2: So what's the easiest way to infuse it?

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Speaker 7: Probably the best way, the quickest way and easiest and

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Speaker 7: less expensive.

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Speaker 2: Is disolate dissolate. But just really buy disolate at a dispensary,

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Speaker 2: can you. I mean it's not like you can go

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Speaker 2: get disolate at a dispensary.

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Speaker 3: You can buy the pens and you could actually open that.

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Speaker 3: And that's one gram right there.

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Speaker 2: Oh, okay, that's a good call.

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Speaker 6: You're right.

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Speaker 3: One gram is a thousand milligrams.

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Speaker 7: So if we added what I have in there, I

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Speaker 7: have three grams, we're gonna add a gram and a half,

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Speaker 7: so that whole tray broken up will probably be about

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Speaker 7: ten to fifteen milligrams per piece.

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Speaker 2: Okay, so people can go get one of these pins,

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Speaker 2: open up the pin. It's gonna be pretty hard to

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Speaker 2: open up a pin.

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Speaker 3: Though, something depends.

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Speaker 7: I mean, I honestly the best way to do it

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Speaker 7: for this would be to make cannabis butter.

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Speaker 3: Is the easiest way. Cool Take some trim, make your butter,

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Speaker 3: and then use your butter.

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Speaker 2: In the recipe, when you say get the trim, you

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Speaker 2: get the trim, you heat up your butter. Right, I

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Speaker 2: just want to do this for you.

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Speaker 7: If you are making cannas butter, you have to decarb

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Speaker 7: the marijuana first. So you would actually take the marijuana trim,

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Speaker 7: put it in an oven at two hundred and twenty

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Speaker 7: degrees for thirty minutes to decarb it to activate the

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Speaker 7: THC because you're gonna take right then you're gonna take

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Speaker 7: that decarb cannabis and you're gonna melt your butter you

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Speaker 7: infuse it. I would actually put it in one of

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Speaker 7: those magic butter makers, which I have.

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Speaker 2: I'm just saying a lot of companies make those out there. Yeah,

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Speaker 2: you've seen them here on the show, we talk to them,

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Speaker 2: look at the interviews.

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Speaker 7: Those those churn for like two hours and really emulsify

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Speaker 7: the cannabinoids and get it really nice and tasty for you,

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Speaker 7: and then you're just ready to go. And then you

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Speaker 7: have your recipe. I would make it with the regular butter.

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Speaker 7: When it's time to infuse it, I would add that butter.

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Speaker 2: And how much order should someone you to make that?

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Speaker 7: Again, if you're making the butter, how much tannabis you

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Speaker 7: used to see how much determined amount of TAC would

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Speaker 7: be in the batch?

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Speaker 2: Nice Teddy, come over here. Dog's barking. He's ready to eat,

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Speaker 2: so are we. We're gonna get to the next steps.

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Speaker 2: It's Cannabis Talk one on one. We'll be right back

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Speaker 2: after this break and Kelly's going to break down how

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Speaker 2: to heat all this stuff up with a little thermometer.

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Speaker 2: We'll be right back.

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Speaker 1: Subscribe to you'all listen to newsletter on our website Cannabis

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Speaker 1: Talk one on one dot com. Welcome back to Cannabis

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00:15:36,160 --> 00:15:36,960
Speaker 1: Talks one on one.

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Speaker 2: Well, we've seen the latest edition of the Cannabis Talk magazine.

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00:15:39,880 --> 00:15:43,040
Speaker 2: Folks have some great articles and pictures in there, so

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00:15:43,040 --> 00:15:45,200
Speaker 2: many cool stuff. Get your hard comedied at your local

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Speaker 2: dispensary or smoke shop or wherever you see it.

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Speaker 1: At it.

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00:15:47,960 --> 00:15:49,640
Speaker 2: If they don't have one, have him hit us up.

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Speaker 2: What is the number one eight hundred and four twenty

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Speaker 2: nineteen eighty and say, hey, can we get some magazines

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00:15:55,000 --> 00:15:57,920
Speaker 2: here are Just go to the website Cannabis Talkmagazine dot

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Speaker 2: com and subscribe now and get that ready for you out.

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00:16:00,720 --> 00:16:02,600
Speaker 2: We have the ladies from Larin Oils here and the

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Speaker 2: lady from Chef Jay's here as well. I love you

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Speaker 2: Chef J and Chef J. Of course, you know all

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Speaker 2: these ones are cooks. And if you want to get

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Speaker 2: a good recipe besides this one that we're looking at,

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Speaker 2: go to laranoils dot com because so many wonderful, beautiful

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Speaker 2: like step by step two instructions on the website at

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Speaker 2: laranoils dot com for you to bake some It's not

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Speaker 2: just cannabis things, you guys. It's not just O We're

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Speaker 2: gonna make some things to just get everybody high at

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Speaker 2: the whatever festival. No, it's normal beautiful baked goods. But

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Speaker 2: Chef J you're talking about this and I've seen you

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Speaker 2: do it a couple of times in this meaning the

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Speaker 2: infused product that you're doing. Why did you come here

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Speaker 2: heat it up a few times? And right now it's

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Speaker 2: on a very low sim It looks it's the.

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Speaker 3: Lowest in there.

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Speaker 7: I can inch because what I'm trying to do is

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Speaker 7: just warm the distill it so that when it's ready

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Speaker 7: to infuse, I can pour it. And that way because

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Speaker 7: usually when it sets from temperature, it sets up. If

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Speaker 7: you notice the pens, that's why the pens have to

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Speaker 7: be heated because the battery and that's how they heat up.

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Speaker 7: So that can warm up the oil so that it'll

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Speaker 7: melt when it when to smoke it. So the same

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Speaker 7: idea with this, We just want to warm the oil

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Speaker 7: so I can pour it like honey.

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Speaker 3: It'll melt and melts just like honey.

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Speaker 2: So I agree with this be to the best way,

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Speaker 2: but I don't think this is the easiest way for

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Speaker 2: a consumer that's listening to be able to score like you,

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Speaker 2: because you're a man that's in the know, you have

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00:17:19,200 --> 00:17:21,639
Speaker 2: your own product lines, you have your whole J farm,

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00:17:22,119 --> 00:17:25,639
Speaker 2: joints of dabs everything. Yes, you're you're a manufacturer, for

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Speaker 2: guy's sakes. For you to bring us in here is different. Right.

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Speaker 2: So if I'm at home, the easiest is to make

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Speaker 2: a butter, and that butter once again, put the flour,

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Speaker 2: not a flower, but put the leaves.

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Speaker 3: A couple of a couple of flowers.

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Speaker 7: Even better because it'll be a more potent butter, depending

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Speaker 7: how strong you want your butter.

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Speaker 2: So if I did an eighth, did an eighth, I

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Speaker 2: bought an eighth, I put it in the oven. It

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Speaker 2: grind it, so break it up full on, grind it

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Speaker 2: like in the grinder like I'm rolling a joint, yep,

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Speaker 2: and I'll blunt whatever, and then put it in the

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Speaker 2: oven to let two hundred and ten degrees to twenty

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Speaker 2: and for about thirty minutes and let it decard.

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Speaker 3: That'll activate the thac for when you're gonna actually cut.

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Speaker 2: So once that comes out, do I let it sit

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Speaker 2: on a tray for twenty twenty miles time and you

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Speaker 2: pull it out, let it sit and the meantime melts it.

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Speaker 7: That's it for how long By the time your butter's melted,

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Speaker 7: it can say it can still be warm.

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Speaker 2: That's okay. So I bring it out, put my butter into.

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Speaker 7: The eighth of weed, and you're gonna say, like maybe

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Speaker 7: a cup and two cups of butter.

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Speaker 2: So that's about three sticks, three four sticks, yes, so

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Speaker 2: four sticks. So the costco big thick thing, one of

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00:18:25,359 --> 00:18:28,239
Speaker 2: those big things. Put that in there. The melt, that melt, right,

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Speaker 2: Add your cannabis, okay, add the cannabis in there.

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Speaker 7: Before you have the cannabis, bring the butter up to

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Speaker 7: a boil, and then pull it off when you have

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Speaker 7: the cannabis.

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Speaker 3: So once it's boiling like this boil turning caramels. See

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Speaker 3: it's caramelizing.

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Speaker 2: That God, that looks amazing. I didn't know. I never person.

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Speaker 7: So you've seen the process from going from just sugar

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Speaker 7: and butter. Now it's turning to caramel. It's gonna caramelize

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Speaker 7: and turn into the toffee.

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Speaker 2: So now that we've seen this thermometer come out, we

439
00:18:54,800 --> 00:18:57,160
Speaker 2: put it in the water, we tested it. We kind

440
00:18:57,160 --> 00:19:00,000
Speaker 2: of see where it measures. Heidi, how did you put

441
00:19:00,080 --> 00:19:02,480
Speaker 2: it in there? Because someone's listening going, oh, do I

442
00:19:02,560 --> 00:19:04,440
Speaker 2: just hold it in there for a while and see

443
00:19:04,480 --> 00:19:05,600
Speaker 2: and then get my handburn.

444
00:19:05,880 --> 00:19:07,040
Speaker 6: No, you don't want to do that.

445
00:19:07,760 --> 00:19:10,119
Speaker 5: So this one, my probe is on a cord and

446
00:19:10,160 --> 00:19:13,119
Speaker 5: it's on a little digital device. So I just have

447
00:19:13,240 --> 00:19:16,160
Speaker 5: this paper clip and it's holding the probe into the middle.

448
00:19:16,359 --> 00:19:18,679
Speaker 2: Now do I get this at the Macy's department? This

449
00:19:18,760 --> 00:19:21,879
Speaker 2: clip right here? Staples? Staples, You're right, I see or

450
00:19:21,960 --> 00:19:22,720
Speaker 2: was this in our office?

451
00:19:22,800 --> 00:19:24,520
Speaker 6: Getting was an office supply?

452
00:19:25,280 --> 00:19:27,320
Speaker 2: But I touch that because that is I just felt

453
00:19:27,320 --> 00:19:27,840
Speaker 2: it right now and.

454
00:19:27,800 --> 00:19:30,000
Speaker 6: It was very hot, actually ready to roll.

455
00:19:30,280 --> 00:19:33,040
Speaker 5: So we've hit our target temperature, so we want to

456
00:19:33,040 --> 00:19:34,200
Speaker 5: pull this off the stove.

457
00:19:34,960 --> 00:19:37,840
Speaker 2: So three twenty was that you have your little thermoter

458
00:19:38,040 --> 00:19:39,920
Speaker 2: most people are at least I Do you have one

459
00:19:39,920 --> 00:19:42,840
Speaker 2: that it just just sits in there with a thing

460
00:19:42,880 --> 00:19:45,600
Speaker 2: on top, right right, and you just got to see

461
00:19:45,640 --> 00:19:46,960
Speaker 2: that and let that hit three twenty.

462
00:19:47,119 --> 00:19:50,760
Speaker 5: Yes, then I'm pulling that out and then we're gonna

463
00:19:50,800 --> 00:19:54,359
Speaker 5: add all of our other ingredients. I'm just gonna add

464
00:19:54,560 --> 00:19:58,120
Speaker 5: a little bit of crushed pecans to here, and then

465
00:19:58,240 --> 00:20:00,359
Speaker 5: I'm going to wait a few minutes before I actually

466
00:20:00,400 --> 00:20:03,159
Speaker 5: put the flavoring in because it's still bubbling and if

467
00:20:03,200 --> 00:20:05,480
Speaker 5: you add the flavor at this point, you're gonna lose

468
00:20:05,520 --> 00:20:07,240
Speaker 5: a lot of flavor To flashing off.

469
00:20:07,520 --> 00:20:10,280
Speaker 6: It's still hot the water. There is still a little

470
00:20:10,280 --> 00:20:12,160
Speaker 6: bit of water evaporating and bubbling.

471
00:20:12,440 --> 00:20:14,719
Speaker 5: So if I add a liquid into that, it's just

472
00:20:14,720 --> 00:20:16,880
Speaker 5: gonna sizzle off and you're not gonna have the flavor.

473
00:20:17,359 --> 00:20:22,920
Speaker 2: Why add just a little bit of the pecans, now, oh, down, add.

474
00:20:22,760 --> 00:20:25,600
Speaker 6: A little bit more crunch and flavor within the toffee.

475
00:20:25,640 --> 00:20:28,639
Speaker 5: But the rest we're gonna use once we melt the

476
00:20:28,720 --> 00:20:32,680
Speaker 5: chocolate on top, and then we'll sprinkle the remaining pecans on.

477
00:20:32,640 --> 00:20:35,760
Speaker 2: Top of the chocolate. Okay, so now as this cools

478
00:20:35,840 --> 00:20:38,200
Speaker 2: down a little bit, someone's cooking this. How long does

479
00:20:38,240 --> 00:20:40,480
Speaker 2: that normally take? Is it just relatively your minute of

480
00:20:40,560 --> 00:20:41,160
Speaker 2: that or something?

481
00:20:41,800 --> 00:20:43,159
Speaker 6: You want to go five minutes?

482
00:20:43,240 --> 00:20:45,680
Speaker 5: You want to make sure that all of that bubbling

483
00:20:45,760 --> 00:20:48,879
Speaker 5: has subsided and you don't have these big pockets of

484
00:20:48,880 --> 00:20:51,600
Speaker 5: steam in there, because again, as soon as you stir

485
00:20:51,760 --> 00:20:54,119
Speaker 5: that up, there's gonna be steam rising, and if your

486
00:20:54,160 --> 00:20:56,800
Speaker 5: flavors in there, it's just gonna it's just gonna evaporate.

487
00:20:56,920 --> 00:20:59,479
Speaker 7: Now, for me, the timing for minus about right now.

488
00:20:59,560 --> 00:21:02,920
Speaker 7: Stop and I'm pretty sure I can add my concentrate

489
00:21:03,160 --> 00:21:03,719
Speaker 7: right away.

490
00:21:04,080 --> 00:21:08,280
Speaker 2: Okay, this is oh, that looks like honey look at that,

491
00:21:08,320 --> 00:21:09,560
Speaker 2: and that's pure distillate.

492
00:21:09,760 --> 00:21:12,639
Speaker 3: This is this is a serious business.

493
00:21:13,400 --> 00:21:16,360
Speaker 7: Okay, we're just gonna go Now, this is three grams,

494
00:21:16,400 --> 00:21:19,879
Speaker 7: so there's three thousand milligrams of THC in this, so

495
00:21:19,920 --> 00:21:22,640
Speaker 7: we're really gonna just probably try to make it light

496
00:21:22,680 --> 00:21:24,240
Speaker 7: and do about half, which is a better.

497
00:21:25,359 --> 00:21:29,080
Speaker 2: So this is the lovely eyeball half, the lovely eyeball everything.

498
00:21:29,119 --> 00:21:31,560
Speaker 2: I like that we're doing that here like this, you know,

499
00:21:31,640 --> 00:21:37,359
Speaker 2: because not only legit, but this is the way I

500
00:21:37,440 --> 00:21:39,280
Speaker 2: like to cook at home. And I think most people

501
00:21:39,320 --> 00:21:42,640
Speaker 2: cook at home, and you know, a chef based yeah,

502
00:21:42,720 --> 00:21:46,000
Speaker 2: and you're like a real chef with like the real website,

503
00:21:46,040 --> 00:21:47,879
Speaker 2: like you really cook for a living. And both of

504
00:21:47,880 --> 00:21:51,160
Speaker 2: you guys do all three of you that's got Yeah,

505
00:21:51,200 --> 00:21:52,280
Speaker 2: it looks like about half.

506
00:21:52,160 --> 00:21:54,560
Speaker 7: I mean, I mean, and again this is for personal,

507
00:21:54,640 --> 00:21:56,600
Speaker 7: so it's not like we're this is going to market,

508
00:21:56,800 --> 00:21:58,320
Speaker 7: So it's okay.

509
00:21:57,920 --> 00:22:00,000
Speaker 2: Exactly, So when it is personal, you can use is

510
00:22:00,080 --> 00:22:01,240
Speaker 2: many as much as you will.

511
00:22:01,320 --> 00:22:02,920
Speaker 3: Right, and then when you how about this.

512
00:22:02,960 --> 00:22:06,520
Speaker 2: For somebody that's the new beat that wants to make

513
00:22:06,560 --> 00:22:09,480
Speaker 2: this for a party, Right, what would you recommend be

514
00:22:09,520 --> 00:22:10,240
Speaker 2: a good amount?

515
00:22:10,280 --> 00:22:12,880
Speaker 7: So I would add one gram to a batch like this,

516
00:22:13,440 --> 00:22:15,320
Speaker 7: and then I would get a long knife so that

517
00:22:15,400 --> 00:22:18,480
Speaker 7: it doesn't break, and I would cut pieces, so each

518
00:22:18,560 --> 00:22:21,840
Speaker 7: square would be probably five milligrams, and you could have

519
00:22:21,880 --> 00:22:24,880
Speaker 7: two or three to see how you dosed it in microdosing.

520
00:22:25,000 --> 00:22:26,640
Speaker 3: You call that, right, That maybe be a good way

521
00:22:26,680 --> 00:22:27,119
Speaker 3: to start it.

522
00:22:27,160 --> 00:22:29,159
Speaker 7: You don't want to have one like like if they

523
00:22:29,200 --> 00:22:31,359
Speaker 7: had one of these these, like a big chunk, sir,

524
00:22:31,880 --> 00:22:33,720
Speaker 7: it's it's serious, they're gonna.

525
00:22:33,440 --> 00:22:35,440
Speaker 2: Be I know the staff here can't wait to try

526
00:22:35,440 --> 00:22:39,280
Speaker 2: this one. I can just feel everybody getting excited around here, like, yeah,

527
00:22:39,320 --> 00:22:42,359
Speaker 2: add more, add more, add more. I should have tasted

528
00:22:42,359 --> 00:22:44,040
Speaker 2: that before you added so much that damn thing.

529
00:22:44,200 --> 00:22:46,399
Speaker 3: No, you can't. You would have burned yourself. So true.

530
00:22:47,760 --> 00:22:52,760
Speaker 2: So you add the THC right when the bubbles come down.

531
00:22:52,600 --> 00:22:54,600
Speaker 7: Because now it's if I would have added it right

532
00:22:54,640 --> 00:22:56,399
Speaker 7: when it came off, it would kill it and it

533
00:22:56,400 --> 00:22:58,920
Speaker 7: wouldn't even get high. You will get no high from it.

534
00:22:59,359 --> 00:23:01,840
Speaker 7: Now it's burned through the tea. It just kind of

535
00:23:01,840 --> 00:23:04,239
Speaker 7: cooks it off, like it kind of evaporates it.

536
00:23:04,240 --> 00:23:04,639
Speaker 3: It doesn't.

537
00:23:04,840 --> 00:23:06,680
Speaker 7: You don't want to do those high temperatures when you're

538
00:23:06,880 --> 00:23:10,840
Speaker 7: infusing everything. Okay, And now she's gonna add the flavoring

539
00:23:10,840 --> 00:23:11,880
Speaker 7: because it's at the right tip.

540
00:23:12,000 --> 00:23:14,760
Speaker 6: I am gonna measure this because this is concentrated.

541
00:23:14,840 --> 00:23:17,480
Speaker 5: So I will use a real teaspoon and I'm just

542
00:23:17,520 --> 00:23:20,240
Speaker 5: going to add that flavor right in, and then I'm

543
00:23:20,240 --> 00:23:23,080
Speaker 5: gonna iball some vanilla bean paste. It kind of just

544
00:23:24,000 --> 00:23:27,119
Speaker 5: helps boost the vanilla flavor or the bourbon flavor a

545
00:23:27,160 --> 00:23:27,680
Speaker 5: little bit.

546
00:23:27,880 --> 00:23:28,760
Speaker 3: Let him tell that.

547
00:23:28,880 --> 00:23:31,840
Speaker 2: And when you say eyeball, look like small teaspoon.

548
00:23:31,600 --> 00:23:35,159
Speaker 7: After that is pure of Madagascar vanilla beans that are

549
00:23:35,200 --> 00:23:38,159
Speaker 7: scraped and made into a paste, soaked and bourbon.

550
00:23:38,560 --> 00:23:40,640
Speaker 3: This is incredible. That jar. How much does that jar

551
00:23:40,720 --> 00:23:45,080
Speaker 3: like that retail? Yeah, it's like a hundred bucks.

552
00:23:45,160 --> 00:23:45,760
Speaker 2: Are you serious?

553
00:23:46,160 --> 00:23:50,080
Speaker 5: No, it's that one's probably about twenty dollars, Okay, And

554
00:23:50,240 --> 00:23:54,440
Speaker 5: recently we've had that for product for quite a while,

555
00:23:54,680 --> 00:23:57,680
Speaker 5: but within the last year we had that organic certified

556
00:23:57,720 --> 00:24:01,439
Speaker 5: and we have a fact and double fold of vanilla as.

557
00:24:01,280 --> 00:24:05,800
Speaker 2: Well, USDA certified. That's official referee with a whistle. Boy,

558
00:24:05,840 --> 00:24:08,119
Speaker 2: I'm telling you, is it this food. So now that

559
00:24:08,200 --> 00:24:11,160
Speaker 2: they've done this, they need to just sit and stir

560
00:24:11,200 --> 00:24:12,480
Speaker 2: it and wait a little longer.

561
00:24:12,320 --> 00:24:14,720
Speaker 5: Sit and stir, and I think we're good right here,

562
00:24:14,800 --> 00:24:16,720
Speaker 5: So if you want to grab that sheet.

563
00:24:16,440 --> 00:24:18,240
Speaker 6: Kelly or whoever.

564
00:24:18,920 --> 00:24:22,080
Speaker 5: Now we're ready to pour, and so we're just going

565
00:24:22,160 --> 00:24:25,760
Speaker 5: to pour everything in this pan right onto our sheet.

566
00:24:26,080 --> 00:24:30,000
Speaker 3: Oh yeah, that's.

567
00:24:29,960 --> 00:24:34,600
Speaker 2: That just falls in so nice. Butter sugar, just a

568
00:24:34,680 --> 00:24:38,159
Speaker 2: couple and the butter just made that. Yep, just.

569
00:24:39,640 --> 00:24:41,960
Speaker 3: A slow though. If you cook that fast it will burn.

570
00:24:42,080 --> 00:24:44,080
Speaker 7: Yeah, that's why it has to cook slow on that

571
00:24:44,080 --> 00:24:46,879
Speaker 7: that little and the lethocin helps it all bind together,

572
00:24:46,920 --> 00:24:49,159
Speaker 7: so that'll stay nice as one piece.

573
00:24:49,760 --> 00:24:52,280
Speaker 2: And how so now that I lay that down, how

574
00:24:52,320 --> 00:24:54,320
Speaker 2: long does it have to cool there on the sheet?

575
00:24:55,240 --> 00:24:57,520
Speaker 6: So that'll take a couple of minutes. You don't want

576
00:24:57,520 --> 00:24:58,960
Speaker 6: to do it right, and.

577
00:24:58,800 --> 00:25:00,800
Speaker 5: You don't want to put the chocolate chips and the

578
00:25:00,840 --> 00:25:03,640
Speaker 5: pecans on it right now because it's still so fluid

579
00:25:03,720 --> 00:25:05,280
Speaker 5: it'll just kind of sink to the bottom.

580
00:25:05,320 --> 00:25:07,600
Speaker 6: So you want to have it form a little bit

581
00:25:07,680 --> 00:25:08,320
Speaker 6: on top, a.

582
00:25:08,240 --> 00:25:10,000
Speaker 2: Little back.

583
00:25:12,760 --> 00:25:13,280
Speaker 3: Ice pond.

584
00:25:13,760 --> 00:25:16,240
Speaker 5: Yeah, you could build a little cooling bath for it

585
00:25:16,280 --> 00:25:18,480
Speaker 5: to and be careful about putting the tray on it.

586
00:25:19,080 --> 00:25:21,720
Speaker 5: A professional candy maker that's in you know, a larger

587
00:25:21,760 --> 00:25:25,240
Speaker 5: scale operation will often pour something like this onto a

588
00:25:25,280 --> 00:25:29,359
Speaker 5: table that has houly water coils underneath it, and that'll

589
00:25:29,359 --> 00:25:33,760
Speaker 5: help kind of cool that evenly and slowly, so you

590
00:25:33,760 --> 00:25:36,960
Speaker 5: can you know, cut it into pieces before it hardens

591
00:25:37,040 --> 00:25:39,480
Speaker 5: up too much, so you can get something more of

592
00:25:39,520 --> 00:25:40,840
Speaker 5: a consistent shape.

593
00:25:40,560 --> 00:25:41,280
Speaker 6: When you're cutting.

594
00:25:42,000 --> 00:25:45,240
Speaker 5: But it also helps with the crystallization process too, and

595
00:25:45,320 --> 00:25:46,200
Speaker 5: not going.

596
00:25:46,200 --> 00:25:48,840
Speaker 6: And shocking from going from hot to cold too fast.

597
00:25:49,080 --> 00:25:50,800
Speaker 2: And if you're living in a cold area, is it

598
00:25:50,880 --> 00:25:52,840
Speaker 2: smart to take it outside for a second, and maybe

599
00:25:53,440 --> 00:25:54,200
Speaker 2: awesome idea.

600
00:25:54,280 --> 00:25:57,320
Speaker 5: Yeah, if I'm making taffy at home in the summertime

601
00:25:57,880 --> 00:26:01,200
Speaker 5: or like in the winter, I always open my window

602
00:26:01,320 --> 00:26:03,600
Speaker 5: is just to get a cold breeze because it helps

603
00:26:04,080 --> 00:26:06,560
Speaker 5: helps cool that sugar a lot more so it becomes

604
00:26:07,200 --> 00:26:08,640
Speaker 5: the working condition that you're learning.

605
00:26:08,680 --> 00:26:10,800
Speaker 2: Well from the windows to the wall. It smells great.

606
00:26:10,880 --> 00:26:13,560
Speaker 2: You're bitching over here. Maybe it's Cannabis Talk one oh one.

607
00:26:13,640 --> 00:26:16,200
Speaker 2: Will be right back after this break and see what

608
00:26:16,240 --> 00:26:20,760
Speaker 2: we add next. Well, write back, make sure we.

609
00:26:20,880 --> 00:26:23,560
Speaker 1: Light bottom and subscribe to Cannabis Talk one on one.

610
00:26:23,680 --> 00:26:32,800
Speaker 2: Now, now back to the number one cannabis show on

611
00:26:32,840 --> 00:26:36,919
Speaker 2: the planet. You know what get Now back to the

612
00:26:37,000 --> 00:26:41,359
Speaker 2: number one cannabis showing the universe, Cannabis Talk one oh one.

613
00:26:41,640 --> 00:26:44,200
Speaker 2: The Bear Flag Group folks as your white label partners.

614
00:26:44,200 --> 00:26:46,280
Speaker 2: They are known to be on time, accurate and new

615
00:26:46,359 --> 00:26:49,119
Speaker 2: quality code packaging. They have been launching brands in California

616
00:26:49,119 --> 00:26:51,960
Speaker 2: since twenty fifteen. At the Bear Flag Group. They do

617
00:26:52,000 --> 00:26:53,800
Speaker 2: what they say they're gonna do. Check them out online

618
00:26:54,000 --> 00:26:56,359
Speaker 2: at bear flaggroup dot com. I want to think everybody

619
00:26:56,400 --> 00:26:59,200
Speaker 2: around here that makes these shows happen, everybody that's doing

620
00:26:59,240 --> 00:27:04,199
Speaker 2: their job espectually. Jorge Marcus Mondo tending the show Dog, Jessica,

621
00:27:04,359 --> 00:27:09,560
Speaker 2: Daniel Diego, cam Beach, Barcelar, Ali, Goldie Pitt, Mark Carnes, Chris,

622
00:27:09,560 --> 00:27:12,679
Speaker 2: Frank Kino, Jennifer, Erica and Elvis. Thank you guys so

623
00:27:12,800 --> 00:27:15,360
Speaker 2: much for doing everything that you do. And I think

624
00:27:15,400 --> 00:27:18,199
Speaker 2: I just got a text from somebody right now that

625
00:27:18,320 --> 00:27:20,679
Speaker 2: said you didn't mention my name? Is that what I

626
00:27:20,720 --> 00:27:25,800
Speaker 2: read over there? Oh my goodness, people already complaining about

627
00:27:25,800 --> 00:27:28,200
Speaker 2: not being mentioned on the show. Can you imagine that

628
00:27:28,520 --> 00:27:31,000
Speaker 2: Connor's not names got in there? So Connor just texted

629
00:27:31,000 --> 00:27:33,479
Speaker 2: me going, Joe, you didn't mention my name on there.

630
00:27:33,480 --> 00:27:36,080
Speaker 2: I'm plitting here playing with your dog and you had

631
00:27:36,160 --> 00:27:38,480
Speaker 2: mentioned it's all Erica's fault for not writing your name

632
00:27:38,520 --> 00:27:41,359
Speaker 2: in there. As we have Heidi A. Kelly here from

633
00:27:41,680 --> 00:27:46,280
Speaker 2: Loran Oil's Chef Jay with all his products that he has.

634
00:27:46,400 --> 00:27:49,720
Speaker 2: Chef Jay Farms is the websites. And of course if

635
00:27:49,720 --> 00:27:51,720
Speaker 2: you want to hire a chef, if you're here locally

636
00:27:51,800 --> 00:27:55,600
Speaker 2: in southern California, are abroad I'm sure international? Yeah, Because

637
00:27:55,920 --> 00:27:58,320
Speaker 2: the funny thing is, chef, you've actually been a chef

638
00:27:58,359 --> 00:28:02,119
Speaker 2: for major celebrity. He's royalty. I mean, you've done it

639
00:28:02,119 --> 00:28:04,439
Speaker 2: at all. They don't know, they don't know, right, like

640
00:28:04,720 --> 00:28:07,880
Speaker 2: folks that like really don't know. And this man is

641
00:28:07,920 --> 00:28:09,840
Speaker 2: like that guy that could come do that. And not

642
00:28:09,880 --> 00:28:18,240
Speaker 2: only that he does bar Mitzvausim. This is the man's

643
00:28:18,280 --> 00:28:20,440
Speaker 2: you know what I mean, anything you want, he's gonna

644
00:28:20,480 --> 00:28:20,960
Speaker 2: do it for you.

645
00:28:21,080 --> 00:28:21,720
Speaker 3: Thank you, Joe.

646
00:28:21,800 --> 00:28:23,560
Speaker 2: How you Where are we at with all this? We've

647
00:28:23,600 --> 00:28:26,679
Speaker 2: been cooking, we've been starting and I know we have

648
00:28:26,720 --> 00:28:31,080
Speaker 2: a finished product that's non infuse, and we have an

649
00:28:31,119 --> 00:28:34,440
Speaker 2: infused product right here that is hardening up right now.

650
00:28:35,119 --> 00:28:36,840
Speaker 2: Where are we at in this process? All right?

651
00:28:36,880 --> 00:28:38,840
Speaker 6: So we're in the cooling process right now.

652
00:28:38,920 --> 00:28:42,000
Speaker 5: We can probably do a little test drop to see

653
00:28:42,000 --> 00:28:43,640
Speaker 5: where those chocolate chips.

654
00:28:43,360 --> 00:28:46,840
Speaker 2: Are and they don't drop in so to the bottom.

655
00:28:46,920 --> 00:28:49,800
Speaker 6: So if you want to help screen those, even Joe,

656
00:28:49,880 --> 00:28:53,640
Speaker 6: even you're high high, sprinkle everybody, get in here high

657
00:28:53,640 --> 00:28:54,400
Speaker 6: to cover surface.

658
00:28:54,520 --> 00:28:56,440
Speaker 3: There you go like salt Bay. That's right.

659
00:28:56,560 --> 00:29:00,600
Speaker 7: Sprinkle high the cover surface and then this will melt

660
00:29:00,640 --> 00:29:03,640
Speaker 7: really nicely and make a beautiful top.

661
00:29:04,480 --> 00:29:04,680
Speaker 2: Yeap.

662
00:29:04,800 --> 00:29:08,280
Speaker 5: So once those are looking like they're melting really nicely,

663
00:29:09,280 --> 00:29:12,360
Speaker 5: we're going to take an offset spatula and smooth it out.

664
00:29:12,760 --> 00:29:14,640
Speaker 2: And it's funny. I went to Chef Chay's website and

665
00:29:14,640 --> 00:29:15,720
Speaker 2: he's doing something like this.

666
00:29:17,600 --> 00:29:20,000
Speaker 3: High he is, He's doing something like this literally on it.

667
00:29:20,120 --> 00:29:22,960
Speaker 2: Yeah, people sprinkle too low you get well, you got

668
00:29:22,960 --> 00:29:24,880
Speaker 2: to get all the spots too. That you still got

669
00:29:24,880 --> 00:29:25,360
Speaker 2: to get them all.

670
00:29:25,960 --> 00:29:28,640
Speaker 3: She's fill in all the areas. See that.

671
00:29:28,920 --> 00:29:30,960
Speaker 2: Oh this just looks fantastic.

672
00:29:31,160 --> 00:29:33,160
Speaker 3: It's not even done yet, which is crazy.

673
00:29:34,200 --> 00:29:39,520
Speaker 2: So these look at this. It's try hair and when

674
00:29:39,520 --> 00:29:41,120
Speaker 2: it gets stuck on your finger. Folks, you just put

675
00:29:41,160 --> 00:29:41,960
Speaker 2: a little bit right there.

676
00:29:41,880 --> 00:29:42,280
Speaker 3: In the mountain.

677
00:29:42,280 --> 00:29:47,880
Speaker 2: Make sure now, did you put these chocolate chips and

678
00:29:47,920 --> 00:29:49,920
Speaker 2: measure them? Was that like a two cup limit?

679
00:29:50,000 --> 00:29:50,080
Speaker 1: Like?

680
00:29:50,080 --> 00:29:51,200
Speaker 2: What was that about you?

681
00:29:51,440 --> 00:29:53,480
Speaker 5: This is another thing that you can go with discretion

682
00:29:53,600 --> 00:29:55,640
Speaker 5: you want to make sure you're covering in the surface area,

683
00:29:55,720 --> 00:29:57,360
Speaker 5: so at least have like a cup and a half.

684
00:29:58,200 --> 00:29:59,840
Speaker 6: You can do more if you want to thickerly.

685
00:30:00,440 --> 00:30:03,760
Speaker 5: You can even wait until this hardens and then flip

686
00:30:03,760 --> 00:30:06,040
Speaker 5: it over and then melt chocolate and put it on

687
00:30:06,080 --> 00:30:08,240
Speaker 5: the other side, so you have chocolate toffee chok.

688
00:30:08,720 --> 00:30:09,800
Speaker 6: I want to get nasty.

689
00:30:10,520 --> 00:30:14,400
Speaker 2: Yeah, that's getting a little uh that's for your diabetes special, right,

690
00:30:16,280 --> 00:30:19,920
Speaker 2: I mean, it's like the diabetic special right there, exactly.

691
00:30:20,040 --> 00:30:22,760
Speaker 6: The more the better. So we're gonna wait a couple

692
00:30:22,760 --> 00:30:23,840
Speaker 6: of minutes for this to melt.

693
00:30:23,920 --> 00:30:26,480
Speaker 5: If you look at it right now, when I smooth

694
00:30:26,560 --> 00:30:28,640
Speaker 5: it, it's pulling the toffee a little bit.

695
00:30:28,920 --> 00:30:30,640
Speaker 6: So I'm gonna wait for those to just.

696
00:30:30,920 --> 00:30:34,120
Speaker 5: Melt down a little bit more before I go in

697
00:30:34,280 --> 00:30:36,800
Speaker 5: and work it around. And then after that we just

698
00:30:36,840 --> 00:30:39,840
Speaker 5: sprinkle it with pecans, wait for it to completely cool,

699
00:30:39,880 --> 00:30:40,800
Speaker 5: and then we break it up.

700
00:30:41,360 --> 00:30:43,560
Speaker 2: So is it fair to say the time that we've

701
00:30:43,600 --> 00:30:46,880
Speaker 2: been on this podcast for approximately about maybe thirty minutes

702
00:30:46,920 --> 00:30:49,720
Speaker 2: and people are listening in between the breaks, we took

703
00:30:49,760 --> 00:30:52,120
Speaker 2: about maybe one to two minutes, and between the breaks

704
00:30:52,120 --> 00:30:54,720
Speaker 2: that people listened as we did this show live in

705
00:30:54,760 --> 00:30:57,960
Speaker 2: our studio and we started with that butter about five

706
00:30:57,960 --> 00:31:01,480
Speaker 2: minutes before. So tell now, wow, we're about forty minutes

707
00:31:01,520 --> 00:31:04,280
Speaker 2: maybe max yep into baking this product.

708
00:31:04,360 --> 00:31:05,760
Speaker 3: Yeah, that's fair to say.

709
00:31:05,840 --> 00:31:09,080
Speaker 2: That's but in fairness, we did not set up everything.

710
00:31:09,080 --> 00:31:11,240
Speaker 2: Because everything was set up. You guys did it? How

711
00:31:11,280 --> 00:31:12,880
Speaker 2: long do you think that took you? To say over there?

712
00:31:12,840 --> 00:31:13,400
Speaker 2: In ten minutes?

713
00:31:13,800 --> 00:31:15,840
Speaker 5: Yeah, I would say that. I think all in all

714
00:31:16,000 --> 00:31:19,120
Speaker 5: you're looking at maybe an hour for set up time

715
00:31:19,240 --> 00:31:21,760
Speaker 5: and cook time, and then you want to let it cool.

716
00:31:21,840 --> 00:31:25,200
Speaker 5: That'll take a little bit longer. But if you're doing

717
00:31:25,200 --> 00:31:28,400
Speaker 5: this for a holiday or you're bringing this somewhere, it's

718
00:31:28,440 --> 00:31:31,360
Speaker 5: easy to do infused or not. This is a really

719
00:31:31,400 --> 00:31:35,560
Speaker 5: good shareable. It ships well in the colder months. Something

720
00:31:35,640 --> 00:31:37,640
Speaker 5: I like to use with it when I do store

721
00:31:37,680 --> 00:31:40,479
Speaker 5: it once it is broken up. Because it is a

722
00:31:40,520 --> 00:31:43,840
Speaker 5: candy and it's susceptible to humidity no matter where you are,

723
00:31:44,760 --> 00:31:47,680
Speaker 5: and that sugar likes to draw moisture in from the air.

724
00:31:48,040 --> 00:31:49,960
Speaker 5: You want to pack it with something like a food

725
00:31:50,000 --> 00:31:53,880
Speaker 5: grade descont pack, so it's continuously drawing moisture away from

726
00:31:53,920 --> 00:31:57,600
Speaker 5: the candy. Otherwise it's gonna shorten the shelf life in

727
00:31:57,640 --> 00:32:00,880
Speaker 5: a high humid area, it'll get sticky and it'll kind

728
00:32:00,880 --> 00:32:03,720
Speaker 5: of start to eat. So these little food grade packets

729
00:32:03,760 --> 00:32:06,600
Speaker 5: you throw in a little mason jar with some you know,

730
00:32:06,720 --> 00:32:09,920
Speaker 5: toffee pieces and it keeps it nice and dry and crunchy.

731
00:32:10,440 --> 00:32:11,720
Speaker 2: Is this from you guys as well?

732
00:32:12,320 --> 00:32:14,480
Speaker 6: We sell these, but this is from a company dry

733
00:32:14,520 --> 00:32:14,880
Speaker 6: and Dry.

734
00:32:15,440 --> 00:32:17,959
Speaker 2: And what else would people use these for? I'm so

735
00:32:18,000 --> 00:32:19,160
Speaker 2: interested about something.

736
00:32:19,320 --> 00:32:21,040
Speaker 6: Use them for any kind of food thing.

737
00:32:21,440 --> 00:32:23,240
Speaker 2: I find them in certain other foods that I have

738
00:32:23,360 --> 00:32:24,240
Speaker 2: actually around.

739
00:32:24,000 --> 00:32:26,160
Speaker 6: The hot sausage jerkys.

740
00:32:26,320 --> 00:32:29,760
Speaker 5: Those will have descant packs any any kind of environment

741
00:32:29,840 --> 00:32:32,360
Speaker 5: where you want to make sure that you're keeping moisture

742
00:32:32,360 --> 00:32:34,320
Speaker 5: away from the package, good moisture away.

743
00:32:34,360 --> 00:32:36,240
Speaker 2: So this is not something I put in my cannabis

744
00:32:36,360 --> 00:32:41,000
Speaker 2: or my cigars, No, that would be the okay, So

745
00:32:41,040 --> 00:32:44,240
Speaker 2: you would how many packages would one use? An I

746
00:32:44,320 --> 00:32:44,840
Speaker 2: think that you.

747
00:32:45,120 --> 00:32:47,440
Speaker 5: Like you could go with like one little, one little

748
00:32:47,480 --> 00:32:50,520
Speaker 5: packet for a jar. We have a lot of customers

749
00:32:50,560 --> 00:32:53,240
Speaker 5: that do hard candy lozenges and they're in you know,

750
00:32:53,280 --> 00:32:55,480
Speaker 5: a smaller mason jar like that, So they'll use a

751
00:32:55,480 --> 00:32:58,280
Speaker 5: little bit smaller of a packet, but usually something like

752
00:32:58,320 --> 00:33:00,880
Speaker 5: that is good enough and it helps too, because if

753
00:33:00,920 --> 00:33:03,520
Speaker 5: you're you know, you're not consuming the whole container at

754
00:33:03,520 --> 00:33:06,560
Speaker 5: one time, you're taking the lid off constantly, and that's

755
00:33:06,600 --> 00:33:10,000
Speaker 5: introducing moisture back into the container.

756
00:33:10,560 --> 00:33:14,440
Speaker 6: So that helps keep it from just you normal use.

757
00:33:15,240 --> 00:33:17,840
Speaker 2: Okay, so get yourself some of those, because if you're

758
00:33:17,840 --> 00:33:20,120
Speaker 2: gonna start baking, you're probably gonna buy more than one thing. Anyways,

759
00:33:20,160 --> 00:33:22,680
Speaker 2: you're gonna probably gave some of these throughout your time,

760
00:33:22,760 --> 00:33:26,200
Speaker 2: especially during the holidays. It's probably nice. My family likes

761
00:33:26,200 --> 00:33:28,479
Speaker 2: to make goods. Well, my wife bakes some things. Then

762
00:33:28,520 --> 00:33:30,200
Speaker 2: we always send somebody that and I could put one

763
00:33:30,200 --> 00:33:32,400
Speaker 2: of those in one of the carts our bags and

764
00:33:32,440 --> 00:33:33,600
Speaker 2: it makes it that much nicer.

765
00:33:33,800 --> 00:33:37,719
Speaker 5: Yep, any kind of hard candy or toffee that you're doing.

766
00:33:38,280 --> 00:33:41,240
Speaker 6: But what else is some of the stuff that we

767
00:33:41,320 --> 00:33:43,720
Speaker 6: do that I don't know there?

768
00:33:43,800 --> 00:33:46,720
Speaker 5: Yeah, Like I said, jerky and sausage is another food

769
00:33:46,720 --> 00:33:48,600
Speaker 5: product that that'll work really well in.

770
00:33:49,440 --> 00:33:51,360
Speaker 2: Would it worked well in like what my wife makes.

771
00:33:51,400 --> 00:33:53,320
Speaker 2: It's called a puppy chow, which is like the mix,

772
00:33:53,400 --> 00:33:55,480
Speaker 2: the trail mix and the powder and it's like it's

773
00:33:55,520 --> 00:33:58,720
Speaker 2: all real crunchy and chocolate, And I don't.

774
00:33:58,600 --> 00:33:59,160
Speaker 6: Think it would.

775
00:33:59,760 --> 00:34:02,040
Speaker 5: I think that one's a little bit more stable and

776
00:34:02,640 --> 00:34:04,240
Speaker 5: does a little bit better and shipping.

777
00:34:05,000 --> 00:34:06,440
Speaker 6: But I don't think it would hurt to throw a

778
00:34:06,480 --> 00:34:07,120
Speaker 6: packet in there.

779
00:34:07,320 --> 00:34:10,399
Speaker 2: Yeah, because everything you're describing my peanut brittle and these

780
00:34:10,400 --> 00:34:13,040
Speaker 2: type of foods right here are literally my favorite. I mean,

781
00:34:13,040 --> 00:34:14,839
Speaker 2: I've lost so many teeth in my mouth from being

782
00:34:14,920 --> 00:34:18,640
Speaker 2: just like ex druggy and foody that I'm like, oh

783
00:34:18,719 --> 00:34:20,239
Speaker 2: my god, I can't wait to try this.

784
00:34:20,600 --> 00:34:24,759
Speaker 7: So now we're literally just looking moving toffee set you see.

785
00:34:24,680 --> 00:34:28,120
Speaker 2: Yep, it's weird and different. So as I'm watching this,

786
00:34:28,360 --> 00:34:31,200
Speaker 2: I just unbelievable think. I didn't think the chocolate was

787
00:34:31,239 --> 00:34:35,000
Speaker 2: going to be so fluid. Fluid is the way. Yes,

788
00:34:35,560 --> 00:34:37,560
Speaker 2: I didn't understand how it was gonna work. I had

789
00:34:37,719 --> 00:34:38,799
Speaker 2: not even hard.

790
00:34:38,640 --> 00:34:40,280
Speaker 3: Like the had a melt at the bottom.

791
00:34:40,280 --> 00:34:42,600
Speaker 7: It's it's warming up from the toffee, and it's melting

792
00:34:42,640 --> 00:34:44,080
Speaker 7: at a specific temperature.

793
00:34:44,400 --> 00:34:46,920
Speaker 3: And now she can spread it. It's at that that temperature.

794
00:34:47,000 --> 00:34:49,759
Speaker 2: Now it literally looks like you just put milk chocolate

795
00:34:49,920 --> 00:34:52,360
Speaker 2: all over it and spread it all over and you

796
00:34:52,440 --> 00:34:55,080
Speaker 2: get yourself just a small little spatula. Yep.

797
00:34:55,360 --> 00:34:58,279
Speaker 5: And the offset works really nice to work along the

798
00:34:58,280 --> 00:35:01,080
Speaker 5: sides of the pan. It doesn't get hooked on anything,

799
00:35:01,120 --> 00:35:03,600
Speaker 5: and you can kind of get everything right up nice

800
00:35:03,640 --> 00:35:04,280
Speaker 5: to the edges.

801
00:35:05,600 --> 00:35:07,399
Speaker 7: Now the pea comes. When she puts them on, there

802
00:35:07,440 --> 00:35:09,600
Speaker 7: will hold really nicely. The crushed pea comes.

803
00:35:09,800 --> 00:35:11,520
Speaker 6: I'll let you do the on or is you can go.

804
00:35:13,280 --> 00:35:15,640
Speaker 2: High, sprinkle high, you'll see you see what I mean?

805
00:35:15,920 --> 00:35:22,520
Speaker 2: Get goodness? You know, I just love how you guys

806
00:35:22,560 --> 00:35:24,960
Speaker 2: do this. There's something about going higher that makes you

807
00:35:25,000 --> 00:35:27,560
Speaker 2: feel like you're doing I feel like I'm borderline French,

808
00:35:28,080 --> 00:35:33,839
Speaker 2: you know what I mean. Yell at somebody, shot shot,

809
00:35:34,120 --> 00:35:34,480
Speaker 2: Give me.

810
00:35:34,440 --> 00:35:38,200
Speaker 3: A bow right away. Oh goodness, Look at that.

811
00:35:38,160 --> 00:35:38,799
Speaker 2: The whole all of it.

812
00:35:38,880 --> 00:35:39,840
Speaker 6: Yeah.

813
00:35:40,000 --> 00:35:41,560
Speaker 3: Get that corner that's missing there.

814
00:35:41,840 --> 00:35:44,240
Speaker 2: Yeah, yeah, get a little bit of here in this corner.

815
00:35:44,360 --> 00:35:46,920
Speaker 2: Your little tightness, heighten it up like a tiger.

816
00:35:47,160 --> 00:35:48,640
Speaker 3: Uh huh beautiful.

817
00:35:48,680 --> 00:35:50,480
Speaker 2: Look how come you cut the edge here and made

818
00:35:50,480 --> 00:35:52,560
Speaker 2: it come over? Was there a reason why you cut

819
00:35:52,560 --> 00:35:53,000
Speaker 2: this panel?

820
00:35:53,760 --> 00:35:54,479
Speaker 6: Was a little long?

821
00:35:55,360 --> 00:35:56,200
Speaker 3: The toffee too thin?

822
00:35:56,960 --> 00:35:57,520
Speaker 2: Ah?

823
00:35:57,560 --> 00:35:59,520
Speaker 3: You want it to be too thick or too thin?

824
00:36:01,360 --> 00:36:03,800
Speaker 2: Okay, here we go. And how much was this of almonds?

825
00:36:04,000 --> 00:36:08,480
Speaker 6: About a coup pecans? You could use almonds though, I mean.

826
00:36:08,400 --> 00:36:16,760
Speaker 3: This is whatever mixed raisin yeah, I guess you like raisins.

827
00:36:16,840 --> 00:36:19,480
Speaker 2: Yeah, that could do, because whatever you want to put

828
00:36:19,480 --> 00:36:21,239
Speaker 2: in there, and now how long once we put that,

829
00:36:21,280 --> 00:36:23,319
Speaker 2: and that's all the ingredients that we have, that's it.

830
00:36:23,600 --> 00:36:25,520
Speaker 5: Now you're just waiting for it to cool to a

831
00:36:25,560 --> 00:36:27,920
Speaker 5: point where you can cut it and it'll snap because we.

832
00:36:27,880 --> 00:36:31,320
Speaker 6: Took it to hardball. It's crunchy and it'll just break.

833
00:36:31,600 --> 00:36:33,279
Speaker 2: Okay, So now we have a finished product that we

834
00:36:33,280 --> 00:36:36,839
Speaker 2: can try here on the show. Correct, Okay, here we go.

835
00:36:37,160 --> 00:36:39,400
Speaker 2: This one's not now, in fairness, this is not infused.

836
00:36:39,440 --> 00:36:41,200
Speaker 2: And you guys made this shoes already, so.

837
00:36:41,320 --> 00:36:44,040
Speaker 5: And we made this in a or a thicker pan,

838
00:36:44,680 --> 00:36:46,040
Speaker 5: so it's a little it's a.

839
00:36:46,040 --> 00:36:48,080
Speaker 6: Little bit thicker than what we've made here.

840
00:36:48,960 --> 00:36:51,360
Speaker 2: Well, no, in fairness, I'm gonna have Kelly go first,

841
00:36:51,400 --> 00:36:54,120
Speaker 2: just in case she dies. And now it's real.

842
00:36:56,560 --> 00:36:57,160
Speaker 8: Appreciate that.

843
00:36:58,120 --> 00:37:01,799
Speaker 2: I'm like, okay's they're not getting me. Okay, here we go.

844
00:37:01,920 --> 00:37:05,240
Speaker 2: Let's try a piece of this. Uh huh uh huh.

845
00:37:05,640 --> 00:37:07,120
Speaker 6: Yeah, be careful with those teeth.

846
00:37:12,880 --> 00:37:14,359
Speaker 2: This is the same exact thing you did here.

847
00:37:15,520 --> 00:37:16,799
Speaker 3: It's just a thicker talking.

848
00:37:18,200 --> 00:37:22,440
Speaker 2: Very delicious funny because my dog just came over here.

849
00:37:22,440 --> 00:37:24,640
Speaker 3: Now, tell you you.

850
00:37:24,640 --> 00:37:30,000
Speaker 2: Can't handle another boy. Yeah, you want to get on

851
00:37:30,000 --> 00:37:35,759
Speaker 2: this throat? Come on, hell, you want to just lick

852
00:37:35,840 --> 00:37:38,000
Speaker 2: my mouth and get a little flavor in it. I

853
00:37:38,080 --> 00:37:43,240
Speaker 2: let him do that, humbaby, because this boy a little boy.

854
00:37:43,280 --> 00:37:46,000
Speaker 2: All right, there you go, I'll let you get a taste. Well,

855
00:37:46,040 --> 00:37:49,200
Speaker 2: you guys, so figure that the dog just looks about

856
00:37:49,280 --> 00:37:51,160
Speaker 2: gets the lips, you know what I mean, He gets

857
00:37:51,160 --> 00:37:53,879
Speaker 2: a little taste. Is there anything else people need to

858
00:37:53,880 --> 00:37:56,759
Speaker 2: know about this as they go and make this at home.

859
00:37:57,160 --> 00:38:01,000
Speaker 2: An amazing product for any event. I mean, you can

860
00:38:01,080 --> 00:38:04,200
Speaker 2: make this for Easter just passed. But this is like

861
00:38:04,320 --> 00:38:06,760
Speaker 2: the Easter dish I can see being on every counter.

862
00:38:08,160 --> 00:38:09,920
Speaker 7: This is really good to get atle gifts to the

863
00:38:10,000 --> 00:38:13,720
Speaker 7: kids a little bag it up little tins my grandma

864
00:38:13,840 --> 00:38:16,560
Speaker 7: used to make for us back in day when we

865
00:38:16,560 --> 00:38:17,040
Speaker 7: were kids.

866
00:38:17,560 --> 00:38:19,319
Speaker 2: My mom used to make peanut britle like this too,

867
00:38:19,400 --> 00:38:24,600
Speaker 2: Bree homemade peanut brile. You guys, you want more recipes,

868
00:38:24,920 --> 00:38:27,680
Speaker 2: go to Lorraine Oils dot com. If you're looking for

869
00:38:27,719 --> 00:38:30,440
Speaker 2: a chef, a good friend, a good buddy, chef Jay

870
00:38:30,560 --> 00:38:33,480
Speaker 2: dot com. Jay Farms is in the building, you guys.

871
00:38:33,520 --> 00:38:35,680
Speaker 2: It's cannabis Talk. One on one. If no one else

872
00:38:35,760 --> 00:38:38,400
Speaker 2: loves you, we do. We don't know.

873
00:38:40,600 --> 00:38:42,880
Speaker 3: It's so thank you for listening.

874
00:38:42,920 --> 00:38:45,040
Speaker 1: Did Cannabis Talk one on one with Blue with Joe

875
00:38:45,040 --> 00:38:48,680
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876
00:38:49,040 --> 00:38:51,720
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877
00:38:51,760 --> 00:38:52,879
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