The French Cannoli` Hash Thread

A

Anvil Squirrel

New Member
Frenchy Cannoli said:
Hey Anvil, Welcome and never hesitate to ask question here.
You want your aging place dark, cold and dry. If aging is over 3 years for tobacco you would call what I do resting at best in California. I experienced aging at that level only in India and Afghanistan but I will really try my best to make it happen here. Your Hash fridge has potential. Talk to you again when you are through
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Thanks for the reply and sorry to hear about your placement in the emarald cup but it is things like that which drive us to strive for perfection. I found it interesting that Girl Scout cookies are becoming all the rave for now.

You can lookup wineador and check out the various humidors people have made out of wine coolers. I would think the relative humidity would need to be much lower which means a thermo electric wine cooler may not be necessary since a compressor would aid the dehumidification process but would result in humidity swings. I figure I can take a digital hygrometer and put it in a jar with some well dried / cured hash the relative humidity should equalize to that of the hash which should give some sort of baseline. Temperature is something that would need to be experimented with but I don’t believe putting it in a freezer would be good nor would anything above 18.33 C. The relative humidity swings so much in places which hash is produced that it would be hard to figure out from looking at different geographical locations. My best guess would be 40 to 55% but I guess only experimentation will reveal the range.

Have you seen any good strains coming out of Iran?

By the way don't get to down there will be new strains, new techniques and more competitions... ;)
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
Seriously I am not down at all, surprised that the Cheese quake or Nikka T entry could not place in the first ten but that's about it.
Most important was to promote Aficionado in its "opening" and that was a total success.
I have no knowledge of Iranian strains, sorry!
In producing countries they just dig a hole and put their air proof stash in the ground. A good cellar would do as long as the hash is in an air proof container.
 
Confucious

Confucious

Active Member
With all this talk on storing your hash it makes me feel lucky to be in the Colorado, just cuz after I have pressed my hash I usually set it in a pyrex dish with its lid on and throw it in my cabinet and by the next day its nicely cured and it only seems to get better as it sits in the cabinet.
Also just curious but because of the low humidity of where I live is this why my cannoli will usually dry out some and not stay gooey? Its not a bad thing in my opinion but just curious.
 
K

Kid Chameleon

Member
Yo Frenchy, I picked up some of the Creme Brulee from Organicann. Phenomenal quality, really 5 star hash. I'll be going back today to pick up some more. The melt on this is amazing, I'm really impressed man, bravo.
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
Confucious said:
With all this talk on storing your hash it makes me feel lucky to be in the Colorado, just cuz after I have pressed my hash I usually set it in a pyrex dish with its lid on and throw it in my cabinet and by the next day its nicely cured and it only seems to get better as it sits in the cabinet.
Also just curious but because of the low humidity of where I live is this why my cannoli will usually dry out some and not stay gooey? Its not a bad thing in my opinion but just curious.
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If it does not stay gooey it is because you had humidity at a time not because of the fast dry
 
booms111

booms111

Well-Known Member
Just not into the cannoli....Ive made it many times now...prefer fresh frozen beach wax by far.....sorry frenchy.
 
A

Anvil Squirrel

New Member
Confucious said:
With all this talk on storing your hash it makes me feel lucky to be in the Colorado, just cuz after I have pressed my hash I usually set it in a pyrex dish with its lid on and throw it in my cabinet and by the next day its nicely cured and it only seems to get better as it sits in the cabinet.
Also just curious but because of the low humidity of where I live is this why my cannoli will usually dry out some and not stay gooey? Its not a bad thing in my opinion but just curious.
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http://en.wikipedia.org/wiki/Equilibrium_moisture_content

Sorry for replying Just wanted to post a good read... Also.. http://en.wikipedia.org/wiki/Hysteresis is pretty good read.
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
Have you ever try to hand press your fresh frozen beach wax for 15 min in a warm environment and experienced a serious change in smell and texture? It is easier to get to "what you want" by hand the first time, it is not as easy as it looks to press cannoli the way I do and that apply to me as well. Anyway Booms111 don't be sorry; Sub is like you, he does prefer beach white sand in general but I have hooked him on some pressed one as well so you may want to work a little more on your pressing before quitting.
All the best
 
Thundercat

Thundercat

Well-Known Member
Well thats nice news to hear Frenchy about the genetics. I checked out the CA website, and facebook last night after posting here. So the website says to contact them to be put on a waiting list...... is this really gonna be the best way to get ahold of them? Any chance of some inside scoop from the Cannoli connection? or from CA themselves for the RIU community( or just for me in a PM if thats better :) hehe).
 
booms111

booms111

Well-Known Member
Frenchy Cannoli said:
Have you ever try to hand press your fresh frozen beach wax for 15 min in a warm environment and experienced a serious change in smell and texture? It is easier to get to "what you want" by hand the first time, it is not as easy as it looks to press cannoli the way I do and that apply to me as well. Anyway Booms111 don't be sorry; Sub is like you, he does prefer beach white sand in general but I have hooked him on some pressed one as well so you may want to work a little more on your pressing before quitting.
All the best
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Frenchy Ive had my bubble man bags for almost 10years and have made it so many different ways so this is only my opinion, alot of my friends prefer the cannoli but i dont really share the fresh frozen beach wax so....

Yes ive pressed my fresh frozen beach wax similar to what Rize showed Sub to do but for longer then few minutes. It does change the smell towards what plant smells like but doesnt change the taste and makes it harder to smoke/deal with. Ive rolled cannolis the same way you do and it seems to make it less potent because of the moisture trapped in using cannoli frenchy method, your smoking water still in the hash making it less concentrated it seems. Also the flavor of pressed hash just isnt the same once your use to the high potency cleaness taste of fresh frozen beach wax. So when not using fresh frozen trim i get a dry looking beach sand that isnt translucent/clear or as tasty but with fresh frozen i get the best of both worlds. The terpines and the translucent/clear color are at there peak when made with fresh frozen and not ever pressed but dryed in cold room chopped into beach sand and is the most potent solvent less hash possible.

Couple years ago when i watched a Rize youtube video he said about activating the hash by leaving it in your pocket all day. So i took some Vortex beach sand not fresh frozen and put in a glass container and put in dehydrator at 100f for 12 hours. It changed that hash into the strongest smelling/tasting hash ever but didnt change potency. It made the light colored beach sand look like fresh frozen wax which is translucent/clear. It was unbelievable actually and since then ive tried it a few times with other strains and they just dont respond the same as that mango spicey Vortex and it was the last time i was running that Vortex...
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
Thundercat said:
Well thats nice news to hear Frenchy about the genetics. I checked out the CA website, and facebook last night after posting here. So the website says to contact them to be put on a waiting list...... is this really gonna be the best way to get ahold of them? Any chance of some inside scoop from the Cannoli connection? or from CA themselves for the RIU community( or just for me in a PM if thats better :) hehe).
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Yes being a Weed Nerd and Frenchy connected is a big +. Let me call him right now and tell him to appear on the thread
 
Frenchy Cannoli

Frenchy Cannoli

Well-Known Member
The new fade of slightly pressing before smoking is far from what pressing is but better than nothing. It is an art with traditions that go back hundred of thousands of year Boom111.
Let me quote myself on that one:
Traditions are the reflection of the power of human observation and the corner stone of evolution, those that stand the test of time should be evaluated scientifically to show that the custom is in fact more than just old meaningless rituals. It is the best practice for the process.
I do leave humidity in my hashish when I press but on purpose and I cure it out to get a change in texture. It is not only the pressing but the curing and aging. I never smoke just pressed hashish.
I do not recommend to do the same by the way because it is really tricky and a new territory for me as well.
 
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