Are you from Colorado? Eh, we believe you.
Welcome to our new column, Silver Spork Edibles. We want to help you cook up the best possible edibles for you and your friends.
Hell, you were gonna do it anyway, why not do it the Silver Spork way?
Let’s get down to the basics. Don’t toss some ganja in some cookie dough and think you’re making edibles. What you would be making is a disaster.
Weed needs to release the THC into the food for the high to be effective. To do this, you’re going to want to make Canna Oil.
6 Cups of Olive Oil
1-2 ounces of finely ground cannabis
Heat the oil up in the pan. High heat will spray oil around the kitchen, but low heat will evenly warm the oil. Slowly add in the cannabis while stirring. Once it is thoroughly mixed in the oil, simmer for 45 minutes.
Remove from heat and cool. Now you need to strain out the cannabis. Put a metal strainer over your airtight storage container and pour the cooled mixture through. You may need to scrape the cannabis around to make sure all of the oil gets through. The more the merrier.
In an airtight container, the Canna Oil will last up to two months in the refrigerator.
Post by Ian Sims. Art by Bailey James.