Creamy fettuccine alfredo - PICS!!

Nice work man

 

oh my fucking god that looks so delicious i want some!!

 

I saw you talking about this earlier in the thread about you eating 2 cookies and drinking for the 4th, that's awesome. Any kind of alfredo is delicious with or without weed hahaha

 

Oh no! It's almost painful finding out you've let some spoil, isn't it


Alfredo, and canna pasta sauces in general, have always been a favorite of mine


An old one from the stickie...



I like my broccoli mixed in with the sauce, mmm.. but the better half likes it 'au natural'.

 

While where showing pasta's let me include mine from a while back..

http://forum.grasscity.com/incredib...mp-fettucini-light-creme-sauce-pictorial.html

 

You're not alone Especially when using herb, disliking the resulting flavor is a more common phenomenon than you'd think! Fortunately, it can sometimes be avoidable. Some methods of oil processing, while effective potency wise, can also invite more impurities. If you use an extract versus flowers (or even versus the very light flavor of sifted hash), for instance, you'll notice the potency can be astounding, with essentially zero flavor.

But there are a few tips and tricks you can use for processing herb, which can prevent some of those extra flavors from jumping in, so that you can be sure you're getting the most, or all of your potency, with the least inert or unnecessary plant matter possible.


The best way to get the least inert plant matter and flavor into your canna oil, is to begin with a pure oil source (such as clarified butter, or an oil that has been gently heated to ensure that any trapped water has evaporated), and to process for slightly longer periods of time, at lower temps than most folks normally do. The stove top fry or simmer methods, where you have enough heat to cause actual visible agitation in the oil, they tend to produce more flavor and odor in just a few moments, than would normally occur after several hours under a more gentle temperature. It can become smelly and unpalatable, just in those few moments, before the potency even becomes digestible and bioavailable.

Long story short, the higher the temps, and the more water contamination, the faster and more likely you are to pull inert plant waxes and chlorophyll into your mix.
If it's still tough to handle the taste, and it sometimes can be even when made to the best of your abilities, then your last line of defense against that flavor is using hash from the get-go.


A nylon/plastic reusable coffee filter, usually between 100 - 150 microns, can make a surprisingly decent grade of dry-sift kief from ground bud or leaves, considering your investment in the tool will probably be less than a dollar or two.


You can use the 'waste' herb/leaf to made a low grade base oil, for processing with freshly decarbed herb. Then you can save your more potent and less flavorful hash oil for recipes which are more delicately flavored, and use the herb oil for baked goods like cookies and brownies which overpower the flavor a bit better.


Sorry this was so long.. hope it helps.

 

This looks delicious! I'm going to try it tomorrow but I've got a few grilled Brats left over I may slice up and use instead.