The French Cannoli` Hash Thread

[Frenchy Cannoli]

Love your work Frenchy. Btw, what did you think of the agent orange hash you made?

Incredible smell and taste but as long as trichomes goes when you are working right after with the Timewreck or the Black Label it does not range in the same league. The smell on the other was strong enough to stay in my big nose for hours and cover the timewreck and Black Label smell.
The Black Label by the way taste like aged booze which is quite nice with such a name, CA is really bringing some serious genetics on the table, such a treat to see some of Humboldt best.

 

[greenghost420]

that black label!!! how can i aquire those genes?! ooolala

 

[Frenchy Cannoli]

that black label!!! how can i aquire those genes?! ooolala

Black Label is a cross of Louis XIII OG x Chemdawg reserve (winner of the 2012 Emerald Cup), clone only. If you are in Cali and/or coming to the cup you will have to ask Cannabis Aficionado, they will be burning Pinot and Black Label that we kept for the occasion.

 

[Frenchy Cannoli]

Check this link and discover Malana way beyond what the Strain Hunters have shown. Malana is where the best Charas is made.
http://www.clear-uk.org/bom-hindi/
I spent some of the best time in my life in that valley with those people.

 

[MichiganGrows]

Last time I tried making the cannoli, my hash stuck terribly inside of the freezer bag. Too much moisture left in the hashish I'm guessing before the press?

 

[greenghost420]

gotta freeze before removing from bag

 

[Frenchy Cannoli]

NEVER FREEZE, fridge for 5 min is plenty enough to be able to snap the plastic

 

[thepaintedchef]

Much respect frenchie. That has you gave sub looked crazy good. Next hash run I'm definitely makin some the way you do it.

 

[SHvisitor]

Check this link and discover Malana way beyond what the Strain Hunters have shown. Malana is where the best Charas is made.
http://www.clear-uk.org/bom-hindi/
I spent some of the best time in my life in that valley with those people.

Thanks a lot, gonna check that out very soon!

You're very fortunate to had the chance to live such life experience. Have you read the book "Flash" by Charles Duchaussois? You've lived all those things yourself but still might have an interest reading it. When someone suggested you to wright down your memoirs i immediately thought about that book.
Do you think one could contemplate going to nepal or india nowadays and live the same experience you guys did? I would love to go to those places pakistan and morocco and learn more about the real cannabis culture. I'm not realy into the westernize stoner bit and feel like those cultures really take cannabis for what it is, an amazing plant that became an art when combine with human culture. When most budtenders in amsterdam dont know much about the product they sell it seems like cannabis is just an other comodity in western society.

Why is it that you're completely against freezing? Is it pure instinct? You've blended the old school with the new method of hash making so, you said that you've always seen people using heat rather than cold and started using ice bags just recently could you explain us a bit more about all that?
You've said it yourself you never stop learning and being an open minded man, the usage of bags and such new school technics my just be your way to implementing newer methods and see how they stand against the old school ways you've learned, but i'm pretty sure that all those steps arent just "wild guesses".

Thanks a lot and have a dank day sir!

 

[Frenchy Cannoli]

I have a bad news for you SH, Duchaussois is a bad fake, I would know since he's from my home town and I have met him, quite a deception after reading the book I know, been there.
You definitely can still experience the Hashish and Charas culture in producing countries, it's more difficult and you can't see/experience the same but there is always the next valley.
I am against freezing because I do not like frozen food, I prefer it fresh and it is the same with my trichomes. Until I have proof that freezing temperature do not change the quality of my resin the way it changes fruits and veggies, I will avoid.
Sieving is as old as weaved fibers, hundred of thousands of years old and in the art of hashish making the only major improvement was the bubble bags. However it is still sieving, there is just an added element: water.

 

[SHvisitor]

You just broke my heart with that Duchaussois story, well let say that this makes his books even better as far as story telling goes...that book made me dream!

I had always heard that freezing fruits was just the best way to keep them in their freshest state. When back in the day they had to do marmelade or cooking the fruit and veggies - degrading their quality some say through cooking - freezing allowed us to keep fruits that were handpicked in chile and have them riped when unfrozzen in the other side of the world.

That might an urban legend though some also say that freezing make the cells membranes explode wich would of course lower the quality...

Thanks for your time sir!

 

[Frenchy Cannoli]

That book made me dream too, and since the Himalayas and India are real, you just have to go and make your own story. I did.
As long as frozen goes, please experiment and try to eat a frozen whatever berry then a fresh one and if you do not feel a difference you may have serious damage to your taste bud.
Freezing expand water/liquid that is present in all veggies/fruits and literally explode cells when it become ice. I do not know if it affects the resin itself but for sure it does no good to the membrane that protect it.

 

[woody333333]

oranges?...

 

[Frenchy Cannoli]

A frozen orange or a fresh one....................Do you really have to think twice about it.
Frozen lemon shaving is super good on salad but it is not anymore in the same realm than a fresh one.
Fresh and Frozen are opposite for me, it is like water and fire, black and white, Yin and Yang, etc..

 

[woody333333]

A frozen orange or a fresh one....................Do you really have to think twice about it.
Frozen lemon shaving is super good on salad but it is not anymore in the same realm than a fresh one.
Fresh and Frozen are opposite for me, it is like water and fire, black and white, Yin and Yang, etc..

canned asparagus is where i draw the line................your hash looks great

 

[SHvisitor]

"try to eat a frozen whatever berry then a fresh one and if you do not feel a difference you may have serious damage to your taste bud."

Seems like you've got a point there...

That book made me dream too, and since the Himalayas and India are real, you just have to go and make your own story. I did.

Sooner than later, thank you sir!

 

[Frenchy Cannoli]

canned asparagus is where i draw the line................your hash looks great

I agree with you.
Can you imagine canned hashish

 

[woody333333]

I agree with you.
Can you imagine canned hashish

would the cans explode?............ i tried ..... i really did

 

[drgroove]

... "Flash" by Charles Duchaussois ...

Wow ! you just sent me 25 years back ! thanks

 

[bshdctr]

Just wanted to post some update pics from my curing hash, as well as some new hash I just made with my own trim this time. Again, Frenchy thanks a million for the passion and teaching!

1st up is a piece of the 70 micron Kush that I posted a few weeks ago. The hash has changed to waxy in texture so I must have had a little moisture left in the hash before pressing. The smell is 100% more intense than when I put it in the jar, and smells stronger than the flowers the trim came from!


2nd is some Mob Boss (chem D x Tang Tang) before pressing. Smells like Pina Colada already so I can't imagine the "after pressing" aromas..


And finally some of the same Kush as before (but from my organic home garden). This was too sticky to chop for drying, and I was curious if Frenchy has any advice for pressing when the texture is this sticky? Made from dry trim, my mind is blown with the results of this organic Kush Pics are before and after drying

Before:


After:

Peace nerds!