Why make hash rosin?

[tstick]

FIGHT! FIGHT! FIGHT!!

Hashish comes from the word "Hashishin"...which translates to "assassin" . That's what hash is all about -killing.

But seriously....Why make rosin from bubble hash? Well, I've pressed flower rosin many times and it almost always comes out really sticky and sappy -like honey. Hash rosin, by comparison, is much more waxy and has a more refined taste and consistency and is a pleasure to work with. The Afghan black hash from the 70s was unsurpassed for the heavy, dark flavor that no one has seen since. In my opinion, it's because that hash was made from old landrace Afghan marijuana and the old landrace strains were the most flavorful plants. People may argue they didn't have nearly the THC potency...and I wouldn't argue with them. But when it came to flavor, those old, lost strains had it and anything that was derived from those plants was just as flavorful.

Dabbing is a relatively new thing and I enjoy it on another level. About the closest thing we used to get dabbing was heating up a couple table knives on the stove and then pressing a ball of that black hash between them and sucking the resulting vapor(?) or smoke up through a funnel or a straw. We also did "hash under glass" -where you lit up a ball of hash on the end of a pin and then put a jar over the top until the jar filled up....aahhh memories!

 

[Cynister]

1969, junior in high school, in the bac

Sounds like something I remember, called "Lebanese blonde" I believe.

1969, high school junior in the back seat of a '64 Plymouth Fury, first time smoking anything. And, it was blond Lebanese, I remember it so well.

 

[Cynister]

Hot knifing at the kitchen stove, pin under glass, mixed with tobacco in a cone smoked through your knuckles; it all comes back. I remember some dark, almost black hash from Turkey that was pressed with opium. Exported hash was very good, but the best rarely left the home territory where it was made. Much like cheese in Parma, Italy where the very best never leaves the region and the lower quality gets exported. This is not to say exported is a bad thing, it can be pretty awesome. I'm not knocking or promoting any particular method of hash making, I'm a fan of them all, just some more than others.

 

[Grow Monster]

Just started dabbing myself and its awesome. Wife doesn't smoke so its perfect cus its almost odorless and she hates the smell of weed and smoke. Just started making hash also. My hash was so gd I didn't wanna press it to rosin. So one thing I must say is fire in fire out. If u use top grade bud for either extraction it will be just as great if not better then it started off. I will be pressing hash in the near future to see how I like it. Having multiple ways to get to the high u desire is the true stoner way.

 

[lusidghost]

Possibly. Everybody's the same size on the ground though, little man. Im sure all those big tendons you have are just as fragile as your ego.

This is the problem with watching UFC enough to think you understand basic techniques. If you are small you are going to get slammed into oblivion. What are you going to do, roll in and pick an ankle? Unless you're a very high level BJJ practitioner, which would level the playing field a little bit, you are doomed. Also a big dude vs a little dude on the ground is murder unless you can manage to lock in a rare naked choke and turn out his lights before he peels you off and removes your consciousness through blunt force trauma.

Anyways, I'd like to try some hash rosin.

 

[Mostafadazz]

Sounds like something I remember, called "Lebanese blonde" I believe.

What about red leb

 

[Terpanian]

Sounds like something I remember, called "Lebanese blonde" I believe.

Lebanese blonde and lebanese red were the shit back in the day. How did you used to consume it? With cigarettes?

 

[Django66]

Hot knifing at the kitchen stove, pin under glass, mixed with tobacco in a cone smoked through your knuckles; it all comes back. I remember some dark, almost black hash from Turkey that was pressed with opium. Exported hash was very good, but the best rarely left the home territory where it was made. Much like cheese in Parma, Italy where the very best never leaves the region and the lower quality gets exported. This is not to say exported is a bad thing, it can be pretty awesome. I'm not knocking or promoting any particular method of hash making, I'm a fan of them all, just some more than others.

I want to make that. Black hash that is blonde in the middle. I remember all of that. Knives, hash on a pin under a glass. My neighbor would bring some "chocolate bars" back from Europe/Aisia somewhere (I forget where) It was a rare treat. So far, I tried making "hash" using the dry ice method, cold water and fresh frozen cold water methods. The dry ice seemed to produce a more manageable and smokable product, but it was full of debris. I didn't get as big a yield as other methods. The last one made a sticky mess. I need more practice.
I guess I could try to imitate Moroccan hash making methods. Put on some Ravi Shankar or Boom Pam and start beating a bowl full of whole plants for a few hours to get a gram or two. I'm trying out a few cultivars that are supposed to be Hindu Kush types that produce a heavy oily plant cultivated for extracts. Probably bull shit but you have to start somewhere.