Simple & efficient way of oral hash ingestion

[lurching]

You'll need:

Hashish
Cooking oil (sunflower oil works well because of its high boiling point)
Source of heat (microwave preferred)

• Crumble up the amount of hash to be used (start off with slightly less than your normal dose), I use between 0.1 and 0.3 gram of decent Afghan hash from a local coffeeshop.

• Put crumbled hash in heat-proof container (I use a stone cup) and submerge in oil. Use just enough oil to cover the hash.

• Put container in microwave (I use a 900 Watt microwave for +-2 minutes, or until smoke starts to appear from the cup), or over your preferred heat source (stove etc, until smoke appears). Do not let burn, remove from heat as soon as smoke starts to form.

• 
  Throw oil in half a cup of water and ingest. Taste is similar to burnt pancakes, and not very pleasant, so chug it quickly.

Effects should be felt in +-30 minutes on an empty stomach, and remember, eating a high-fat meal after ingestion will increase rate of absorption through lipid bonding.

This oil can also be kept very long if stored properly (cool & dark).

 

[Zios]

what about the smell on the micro ?

 

[Roose]

is this any better then to just smoke the hash?

 

[Chainer]

^ I would imagine so, oral consumption of thc or cannabis usually is much more potent. As far as methodology, you can use this exact method for any thc-containing substance.

When you see smoke appear, you've heated to long. That smoke makes you lose valuable thc in an evaporation processes. A slower heating/cooking method (read: 30+ min, some prefer hours) yeilds more potent results.

Instead of water, I'd use a shot of alcohol. Not only is that fatty (yay more lipid bonding), but the taste would be better masked.

Of course I am no hash expert.

 

[lurching]

Instead of water, I'd use a shot of alcohol. Not only is that fatty (yay more lipid bonding), but the taste would be better masked.

well, you could mix the oil in anything, but an oily shot of alcohol would likely taste just as bad as an oily shot of water. taste can be masked by using it in a recipe that uses a spicy flavored oil or something. for sake of convenience and quick cool-down i just chuck it in some cold water.

how would alcohol help with lipid binding? i thought the metabolism of alcohol actually slows down the fatty acid metabolism.