The French Cannoli` Hash Thread

[tusseltussel]

What about press to activate /100% Ouh la la

 

[Frenchy Cannoli]

I have a Press 2 Activate in my Hashish T-Shirts line but planning one for Frenchy Cannoli as well.
The Hashish line is soon to come as well. You may have seen a few in Sub vid, that was my first test series.
I Appreciate the support

 

[SpliffAndMyLady]

So I tried taking a pretty picture of the Cannoli I made today but now it looks more like a dog turd

It was too sticky when I put it on the dried trichomes got pretty messy look at the color change from light blonde to dark brown almost black.

 

[Frenchy Cannoli]

The color inside must still be in the blonde, would have love to see the actual color of the cannoli.

 

[GrowBrooklyn]

I like the shirts. I'll probably get the "Ouh La La" one when you offer them online. If I wore "Come To The Darker Side" in my hood, I think it would be misinterpreted by most folks.

 

[Cannabis Aficionado]

Frenchy practices what we in the Emerald Triangle live for and embody each and everyday; that quality above all else is an art form that mustn't be rushed- it is only practiced and mastered with time. It's an honor to have you apart of our family - "Ensemble, nous sommes une famille"

 

[vacpurge]

Hey! If you're the guy with the beginning of a mold problem in his "Nepalese Temple Balls" style Hash, I already mentioned a solution for you but I will use this opportunity to share some solution to mold.
In your specific case (would be awesome if you could show your pics here) there is a lot of humidity left in your pressed hash which is the source of your mold. In your case the mold is just starting to appear so that it does not affect yet taste and smell.
Break your hash as small and evenly as possible for it to dry for good, a week and more will be necessary depending on your specific weather, clean up any apparent mold very carefully as well.
Once it is dry, do a press with a bottle of hot water, do not hesitate to press you hash flat a few times, in your case 4 to 5 times minimum. Then cure it in a glass container for 3 to 5 weeks, breaking open once or twice a day.
See second video for details on pressing.
It is possible also to wash in water the mold from your hash when there is a lot of it, but you do not have this problem. I just wanted to mention it for future reference

 

[Frenchy Cannoli]

Frenchy practices what we in the Emerald Triangle live for and embody each and everyday; that quality above all else is an art form that mustn't be rushed- it is only practiced and mastered with time. It's an honor to have you apart of our family - "Ensemble, nous sommes une famille"

Please everybody welcome the Daddy & Mammy of the Pinot Noir. Love U guys

 

[Frenchy Cannoli]

Thanks for posting the pics. Please put the after pics if you follow my advice and do not mind sharing. It will be a nice way to show everybody how to deal with light mold issue.
Awesome pics by the way

 

[SpliffAndMyLady]

Hmmm you cant see it in the picture because it was so sticky from working it in my hands that the trich bed I laid her on stuck to it but on the outside its dark brown/black in the middle is more of a light amber/blonde. I just hand pressed about 3 grams. Tasty indeed!

 

[vacpurge]

I will post after pics. I just broke up half of the "moldy" puck.. and as my luck goes.. the only and first picture I took and showed you is the only place that there was even remotely any other mold. the rest was flawless and delicious, left my fingers very sticky... it good shit and I was only tearing into the "lesser quality" puck IMO.

I am thinking that because the mold was in the main centerline crack, that maybe it wasnt air tight in there which is what allowed it to form that tiny spec of mold, and thats also why the chunk chose to rip in half at that point.. it was the weak spot due to there being a hairline crack.. I think. I dont know.

it is broken up right now and drying.

I am scared to press it with a bottle... that seems like a sticky mess waiting to happen. also, curing it for a few weeks is gonna be tough!! what exactly is this going to do to the hash?

anddd, frenchy.. how do you smoke your bubble hash?? it wont smoke very well on my nail half the time (or im doing it wrong).

thanks! I will report pictures back as I go.

 

[Frenchy Cannoli]

I will post after pics. I just broke up half of the "moldy" puck.. and as my luck goes.. the only and first picture I took and showed you is the only place that there was even remotely any other mold. the rest was flawless and delicious, left my fingers very sticky... it good shit and I was only tearing into the "lesser quality" puck IMO.

I am thinking that because the mold was in the main centerline crack, that maybe it wasnt air tight in there which is what allowed it to form that tiny spec of mold, and thats also why the chunk chose to rip in half at that point.. it was the weak spot due to there being a hairline crack.. I think. I dont know.

it is broken up right now and drying.

I am scared to press it with a bottle... that seems like a sticky mess waiting to happen. also, curing it for a few weeks is gonna be tough!! what exactly is this going to do to the hash?

anddd, frenchy.. how do you smoke your bubble hash?? it wont smoke very well on my nail half the time (or im doing it wrong).

thanks! I will report pictures back as I go.

That specific puck became moldy first, certainly because of the hairline crack but it is the humidity that cause the mold the crack is the mean, it just lets the air in. I do agree with you ,the quality of those puck seem very good but believe me when I say that they will not stay flawless for very long, there is a lot of humidity left in your hash and it will mold, you can bet your retirement plan on this one.
Break it up all, press it with heat and cure it. The curing is your insurance against mold after drying, it also help the taste and flavors develop fully. As important as it is for flowers.
Pressing with a hot water bottle is a little tricky but not messy at all. When to sticky put in fridge for a few minutes.
I smoke my Hash on a nail, in a hash pipe with a titanium screen and I also like to twist it with flowers.
Quality Hash will burn perfect on a nail, if it does not, it is not.

 

[Cannabis Aficionado]

vacpurge- judging from the color of your glads your maturity was on point when the flower was picked. Too bad for the mold- the gooey sticky consistency looked pretty alluring, what flavors were you working with?

 

[Tinkture]

Frenchy thank you for sharing your experience and information. Everyone in this thread is going to be able to make very high quality hash!

 

[Mohican]

Welcome CA! Your Pinot Noir is lovely. It would be so nice to partake with you and Frenchy some day. Do you ever visit Orange County? What is the origin of the Pinot Noir? I hope to get some nice Mulanje Bubblegum candy this season. Only one of the beans have hatched so far though.

Cheers,
Mo

 

[Daemon]

Hi i'm happy to see a french fellow learning how to make real good hach to everybody. Curing your resin is really making a huge difference in taste. I went in Marocco in a Haschich farm and the better quality is stored a few months before being sold or smoked to get the best out of it so why not doing the same with our our extraction. I'm also happy to see that you consider the dry ice is giving a lower quality than classic ice method.
Do you have a method to make dry extraction?
Merci pour toute ces infos en tout cas, comment se passe la vie en Californie, content d'avoir quitté la France? Est-ce facile de s'installer aux états-unis en venant de France?

 

[Cannabis Aficionado]

Welcome CA! Your Pinot Noir is lovely. It would be so nice to partake with you and Frenchy some day. Do you ever visit Orange County? What is the origin of the Pinot Noir? I hope to get some nice Mulanje Bubblegum candy this season. Only one of the beans have hatched so far though.

Cheers,
Mo

Appreciate the love Mohican, I'm down in the OC probably 1-2 times a year- if you manage to make it to the SF HighTimes Cup in June I'll for sure let you in on some of my personal Pinot Noir Stash, and you can hold me to that! Like Frenchy, The Aficionado Family believes in sharing the love

The Pinot Noir is a clone only F4 cross between the original Black Berry Kush x Vintage 78' Pakistani

The 78' Pakistani is a special heirloom variety that was brought from Northern Pakistan near the Kashmir region in 1978 to Vacaville, CA and was gifted to my family some years ago. It is a true unadulterated land race variety that serves as a phenomenal breeding platform. Unlike the classic hashy taste you experience in many landrace varieties from the Pakistani/Afghani region this offers a densely layered flavor woven hints of dried berries, dark currants complemented by overtones of fresh coffee and crushed chocolate- it was a perfect paring with the Black Berry which shares a very similar flavor profile.

 

[Mohican]

Yummmm Did you ever get to see the seeds of the 78 Pakistani? I had a Hindu Kush seed gifted to me in 1980 that was huge and black. The leaves were like throwing stars - pointey and perfect. The first true leaves had 5 leaves. It was an amazing plant that unfortunately got disposed of by my Mother

The Malawi hash has a very distinct chocolate Thai smell. The Mr Goo from a couple of years back smelled strongly of coffee also.

I was planning on visiting the SF Cup but things are in flux now so I may miss it. Thanks for the invite. I would love to meet up and talk story with your family and Frenchy some day


Cheers,
Mo

 

[Brownbearbauer]

Vacpurge, thanks for the photos and explanations! They'll be sure to help me down the road. Looks like some killer hash though!

Welcome to the hash party CA! Your work is really impressive and much respect for maintaining heirlooms. It sounds as if you fall in line with your completely accurate description of Frenchy! It takes a person with passion to recognize and maintain greatness. Thanks for joining in the fun

 

[Frenchy Cannoli]

Hi i'm happy to see a french fellow learning how to make real good hach to everybody. Curing your resin is really making a huge difference in taste. I went in Marocco in a Haschich farm and the better quality is stored a few months before being sold or smoked to get the best out of it so why not doing the same with our our extraction. I'm also happy to see that you consider the dry ice is giving a lower quality than classic ice method.
Do you have a method to make dry extraction?
Merci pour toute ces infos en tout cas, comment se passe la vie en Californie, content d'avoir quitté la France? Est-ce facile de s'installer aux états-unis en venant de France?

La vie en Californie est un reve devenu réalité. Non pas si facile de venir s'installer mais pas impossible non plus. Yes I do Dry extraction, mostly an adaptation of traditional Afghanis techniques