so you can make tomacco because the roots are what make the nicotine. swap the roots of a tomato plant and a tobacco plant and you can get tomacco (nicotine tomatoes) and nicotine-free tobacco.
the THC (and minor cannabinoids) in cannabis is in the flowers, but i don’t know if the THC is made there. we don’t smoke tobacco roots to my knowledge, but this is about the extent of my education on the subject.
The chemical production actually occurs in the trichomes themselves, so you need unfertilized female flowers, or at least sugar leaves, to (eventually) produce THC. Although the plant doesnt directly produce THC, it produces things like CBGa and THCa which get broken down through a process called decarboxylation (removing the carboxyl group from a molecule and replacing it with hydrogen.) into CGB and THC. The most common way to decarb it is with heat through smoking, vaping or cooking but some decarboxylation also happens naturally over time during the curing process after harvest.
I was unfortunately in the hospital for a week or so when these were starting to flower and they got really stressed out from lack of water but they came out alright in the end.
I added THCa to my original post, but the decarboyxlation process is how the various acids (the A at the end) in the plant break down, yeah. I wouldn’t really call it degrading, but THC can degrade over time if exposed to oxygen or light, or stored somewhere too dry. They sell these little saltwater packet humidor things from some company called Boveda. After drying and curing, you throw the pack in a mason jar along with your flower and then you can store it for up to a year without losing much quality.
I’m definitely not an expert, but I thought the biggest issue with baked edibles were the temps you cooked them at might degrade THC. Isn’t it impossible to get the dough crispy at temps THC stays stable at?
Pot brownies are popular in the United States, which are baked at 180 degrees Celsius. I think the idea is to protect the components that contain THC, i.e. the crust and sauce.
For that reason, thin-crust pizzas like New York-style pizza are out. They are too thin and would expose the THC to high temperatures. Neapolitan pizza is also out because there is nothing protecting the cannato sauce from the 400-degree wood-fired oven. That leaves thick-crust pan pizzas.
Chicago-style pizza is a possibility despite the fact that the sauce is on top of the cheese, because there is so much of it that it becomes soupy. It might be possible to pour ordinary tomato sauce on top of the cannato sauce to protect it. Conversely, Detroit-style pizza does not have very much sauce at all so it’s out.
I think the best contender is a Pizza Hut-style pan pizza, which has a thick crust and an edge-to-edge layer of cheese on top of it, which I think would do a good job protecting the delicate sauce underneath.
I don’t know specifically, but generally hybrids need to be in the same genus. Tomatoes are nightshades and I think cannabis is in the bamboo side of things.
I wonder if it is biologically possible to grow a cannabis-tomato hybrid. Like a tomacco, but it’s actually a cannato.
Cannatoes could be used to make pizza into an edible, which might be too much for mere human minds to comprehend.
Dude, shut up and pass the bong.
so you can make tomacco because the roots are what make the nicotine. swap the roots of a tomato plant and a tobacco plant and you can get tomacco (nicotine tomatoes) and nicotine-free tobacco.
the THC (and minor cannabinoids) in cannabis is in the flowers, but i don’t know if the THC is made there. we don’t smoke tobacco roots to my knowledge, but this is about the extent of my education on the subject.
The chemical production actually occurs in the trichomes themselves, so you need unfertilized female flowers, or at least sugar leaves, to (eventually) produce THC. Although the plant doesnt directly produce THC, it produces things like CBGa and THCa which get broken down through a process called decarboxylation (removing the carboxyl group from a molecule and replacing it with hydrogen.) into CGB and THC. The most common way to decarb it is with heat through smoking, vaping or cooking but some decarboxylation also happens naturally over time during the curing process after harvest.
https://pmc.ncbi.nlm.nih.gov/articles/PMC3165946/
https://pmc.ncbi.nlm.nih.gov/articles/PMC11050509/
I was unfortunately in the hospital for a week or so when these were starting to flower and they got really stressed out from lack of water but they came out alright in the end.
does I forget: doesn’t THC “degrade” into CBG? is CBGA part of that chemical process?
it’s been so long since i thought about cannabinoids (aside from “limonene and pinene pleez”) that i can’t remember much beyond their effects.
I added THCa to my original post, but the decarboyxlation process is how the various acids (the A at the end) in the plant break down, yeah. I wouldn’t really call it degrading, but THC can degrade over time if exposed to oxygen or light, or stored somewhere too dry. They sell these little saltwater packet humidor things from some company called Boveda. After drying and curing, you throw the pack in a mason jar along with your flower and then you can store it for up to a year without losing much quality.
those packs are great for upgrading shit- weed into mid- weed too
Yeah they will rehydrate the flower to the right level and give you a bit more bulk and flavor.
I can make pizza into an edible right now just using cannabutter with the pizza crust.
Just infuse the oil to make the dough.
THC oil in the dough, cannatoe-based sauce with dried ground weed added as a garnish… might just send you straight to God.
I’m definitely not an expert, but I thought the biggest issue with baked edibles were the temps you cooked them at might degrade THC. Isn’t it impossible to get the dough crispy at temps THC stays stable at?
Pot brownies are popular in the United States, which are baked at 180 degrees Celsius. I think the idea is to protect the components that contain THC, i.e. the crust and sauce.
For that reason, thin-crust pizzas like New York-style pizza are out. They are too thin and would expose the THC to high temperatures. Neapolitan pizza is also out because there is nothing protecting the cannato sauce from the 400-degree wood-fired oven. That leaves thick-crust pan pizzas.
Chicago-style pizza is a possibility despite the fact that the sauce is on top of the cheese, because there is so much of it that it becomes soupy. It might be possible to pour ordinary tomato sauce on top of the cannato sauce to protect it. Conversely, Detroit-style pizza does not have very much sauce at all so it’s out.
I think the best contender is a Pizza Hut-style pan pizza, which has a thick crust and an edge-to-edge layer of cheese on top of it, which I think would do a good job protecting the delicate sauce underneath.
i was gonna say. Properly deep/stacked pizzas, casseroles, and calzones are the way to go here.
An infused olive oil brushed crust as a post-oven finishing touch would solve that problem.
It’s a mushroom pizza, right?
That’s an extra item upcharge. They always get ya.
Could do, weed and shrooms go well together.
Forgot the pineapple
express
I don’t know specifically, but generally hybrids need to be in the same genus. Tomatoes are nightshades and I think cannabis is in the bamboo side of things.
Hear me out: cannabis/bamboo hybrid. You just pluck a stalk and the whole thing is a smokable, natural pipe, ready to go.
Ans theb you shove it in the ground and it grows a whole new forest.
It’s like Big Rock Candy Mountain 2.0.
You are correct, they need to be related. A fun fact most don’t know (you probably do though):
Tomatoes are related to potatoes!
The both come from the same nightshade family: Solanaceae.
tomatoes and cannabis are both brassica it’s fine
Instructions unclear… I crossed them and got a really thc heavy ketchup instead.
i was being a dork but “special” salsa sounds really good right now
and I was being a dork about saying it, but damn, imagine some nachos with a salsa like that.
I did a tomato potato graft back on the day
They are in the same family as hops, interesting beer?
You know…you didn’t have to say that! Now I’m hungry for, and excited to try a pizza edible that doesn’t exist!
Great. Now I’m hungry AND sober…
i keep neglecting to turn my budder into lemon curd. i really need to do that, lemon curd is ridiculously easy in a pressure cooker.