‘In the Kitchen with Eartha & Angeles’ is a series on what I imagine it would be like to cook with my black and Filipino grandmothers, neither of whom I actually knew.
Eartha wants cornbread. Angeles wants bibingka. I want edibles.
Making edibles used to intimidate me, mostly because dosing homemade butter made from flower is hard to calculate. I’ve made the mistake of just adding a bunch of weed to a bunch of butter and crossing my fingers, only to end up with something so strong I worried I’d never get un-high. Only have to make that mistake ONE time. And really, the whole decarboxylation, cooking, and straining process — who has the time? So I went to my favorite dispensary and asked my budtender for an easy way to make edibles with accurate dosing. She suggested using a full-spectrum oil because it’s already decarbed, lab-tested, and comes with the dosage right on the package. Welcome to the world of easy edibles.
Usually, THC needs to be carried by some sort of fat for your liver to process it so you can, ahem, feel the benefits. With a full-spectrum oil, you can add it to pretty much anything. I decided to use butter as a carrier. I dissolved 1 gram of full-spectrum oil into 8 ounces of melted, unsalted butter. One…
