The French Cannoli` Hash Thread

Frenchy Cannoli said:
I know who has some chocolate Thai, family heirloom, it is only for breeding I think but I will ask or better come to the Emerald Cup and you can ask yourself.
Click to expand...
Im
I'm been looking for it. Since the 80s it is only for personal and breeding .I would love to get just a couple of seeds .
 
I am only on page 150 and told myself I would not post or ask questions until I have read all post but I had a great idea I just needed to put out there. Well, maybe not great but novel. After watching a few of your videos I can't help but hear a French accent when I read your posts :)

It got me thinking of a strain idea. Pinot Noir with Skunk. Call it "Pepe LePew"... Maybe the name has been taken. But I would love to cross it just to name it...

On a serious note, I am greatly enjoying this thread. Taking notes, writing down questions to ask at the end if they are not answered in posts I have not yet gotten to.

Looking forward to catching up to the top of this one. I have spent hours on this thread already reading slowly as to comprehend all I can. Of course I skim over the posts where people are thanking/praising you. There are so many...

I will post some questions when I catch up. :)
 
The Pinot Noir has been crossed with a Mendo Grape Skunk this summer and I am not sure if I can give the name, will have to check with Aficionado and be back on it. On the other hand Pepe Le Pew is a very good one. Tallk to you soon and Bravo for the dedication
 
The Malawi has been harvested!









The Mulanje is getting close!








And here is what Ace of Spades looks like when it very mature:










Cheers,
Mo
 
I wish I was going Frenchy! Maybe you can come down to Disneyland and make some charas?


Mulanje Gold outside in December :)








Cheers,
Mo
 
Less rain than last year so they are staying happy. Last year at this time the Malawi was starting to rot.








Cheers,
Mo
 
So I got super baked this am and looked through a lot of these pages. All I can say is you know we have a good teacher after you look at some of the pics in frenchy's thread. Good job everyone!

@ Mohican, great plant pics! The aos that's real ripe is beautiful, as well as all your plants!
 
Frenchy, My cannoli is about a week old now and I think I left too much moisture in it when i pressed cause when i cut a piece off the end of the cannoli the piece I cut off kind of falls apart it sticks back together but not very well also I noticed that the outside of the cannoli is no longer shiny, is this all due to too much moisture ?
 
Hello Frenchy [and confreres]
Here is an interesting video called "Afghanistan 1970" which shows hash being sieved and pressed . Most interesting to me is near the end where a man shakes the tricombs in what looks like a silk handkerchief and a dust is formed. Obviously a "home video" circa 1970 but really hip IMO. Oh, and it shows hand pressing of nice ammounts perhaps Frenchy could comment on this film. cheers everyone

https://www.youtube.com/watch?v=V-Fq9RrbvG0
 
Shawns said:
Frenchy, My cannoli is about a week old now and I think I left too much moisture in it when i pressed cause when i cut a piece off the end of the cannoli the piece I cut off kind of falls apart it sticks back together but not very well also I noticed that the outside of the cannoli is no longer shiny, is this all due to too much moisture ?
Click to expand...
Yes you did. It should not change the nose or potency, only the texture of the resin. I often do that to get that waxy texture that's easy to deal with. Be sure to cure extra to avoid any mold
 
re the Afghanistan 1970 film I came of age in the 60's and the first afghan I smoked came from a Belgian Dude who had come back from Afghanistan after working on a film in Central Asia He filled a large movie reel can with Hash :) Anyway, it was very special quality even for those pre "Border Hash " days. He called it "first quality Mazar"
Then in the spring of 1970 Montreal began to receive lots of great quality Afghani, in fact one can read about the Dorval Quebec /Afghan Hash route on Google. All this to say that Baby Boomers from Quebec in those days thought all Hash was this quality !!:) It seems that California, Oregon and BC are bringing back that kind of quality hash in present day. A great development :)
 
Since we are talking drying, let's go into details. Drying is so very important when you do ice water sieving that frankly, you need a dedicated room/closet/space to do it well. You want a temperature in the mid 50 and humidity in the mid 30, the reason why a fridge is a descent back up but NOT optimum. Never cut your drying time short, chop evenly and small then spread well your trichomes on your drying rack. Drying your flowers in perfect conditions is vital to high quality, the same apply for ice water sieved resin glands
 
Charsicanuk said:
Hello Frenchy [and confreres]
Here is an interesting video called "Afghanistan 1970" which shows hash being sieved and pressed . Most interesting to me is near the end where a man shakes the tricombs in what looks like a silk handkerchief and a dust is formed. Obviously a "home video" circa 1970 but really hip IMO. Oh, and it shows hand pressing of nice ammounts perhaps Frenchy could comment on this film. cheers everyone

https://www.youtube.com/watch?v=V-Fq9RrbvG0
Click to expand...
Hey Charsi, sweet movie of how it really was. As you can see they dry full sun (decarb???), store in shaded places, sieve super light and sieve 2 to 3 time their trichomes (only one with Lebanese), they always use a source of heat when they press, even if it is only to warm their hands.
I was tutored by two Afghani refuges in Delhi for 3 years before they moved to Canada but never went to Afghanistan, 1980 was a tad too late. It is pretty cool to see the different size of plants that seems to be due to conditions and soil.
Thanks man, very appreciated
 
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