(Part 2) Best gelatins according to redditors

https://www.amazon.com/gp/aw/d/B00LZ81SP2/ref=mp_s_a_1_8_a_it?ie=UTF8&qid=1510330483&sr=8-8&keywords=cranberry+jello&dpPl=1&dpID=41mVerdFLLL&ref=plSrch


https://orangecounty.craigslist.org/zip/d/free-baby-goat/6380614659.html


https://www.amazon.com/Doc-Johnson-Classic-Insertable-Ring/dp/B00347A4QG


https://www.homedepot.com/p/Everbilt-3-8-in-x-50-ft-Natural-Twisted-Sisal-Rope-73285/206094360


I'm on mobile so I'm not sure how to link. Also the goat is located in Orange County California. I'll pick it and ship it to you.

nah, im legit, i own this: http://www.amazon.com/dp/B00KD5DVQC/ref=pe_385040_30332200_TE_item

I bought a bag of 1000 empty size 0 gel caps on Amazon.
I bought one of THESE to fill it.

I bought THESE tips.

I also bought one of THESE to lay out all of the caps to make them easy to fill.

Having had some practice at this point, I can fill all 100 in like 20 minutes. I probably go through like 150 per month.

I then keep them in the fridge so the coconut oil stays solid and they don't leak or melt.

They will leak if you sit on them, or if you leave them in a hot area (over like 80 degrees).

Using the 3 cup batch (which is the smallest that the magic butter maker will do) I get like 650ml (there is some loss from not getting 100% of the oil out of the cannabis flower). With each cap being 500 microliters exactly, I get 1300 pills from 6 ounces of flower, or almost a year's month worth of caps at the rate I eat them at minus whatever I use for cooking (I didn't turn all of my oil into caps so I could use it in cooking).

I found that emptying the magic butter maker into one of THESE and then squishing the solid remnents in the filter bag helps to get the most oil out of each batch.

The hole in the tip of the pipette's is slightly too small to prevent clogging, so before I use each tip, I open it up a smidge with a dental pick I bought at CVS for this purpose. I just push it in and pull it out once, I found that opening it more than that makes it drip and doesn't help any more to prevent clogging.

I haven't personally done anything with the leftover flower, but I suppose you could bake with it. I figure I have extracted most of the cannabinoids, so I just accept it as some loss.

Also, if you do the squeezing without gloves, don't do it before you have to drive anywhere...just a suggestion.

DIY Suu dakimakura

Okay, so a while ago I said I was going to make a gummy bear tutorial and I never did so I thought it was about time I at least made a write up for them. This recipe will get you right around 200 gummy bears.

Tools:

• Small non stick pot with a lid
  
• medium non stick pot
  
• 60ml Syringe - Here
  
• stiff silicone spatula - Here
  
• 2 small pyrex dishes - Here
  
• Candy theremometer - Here
  
• Fork to stir with
  
• Gummy bear molds (or any other you like) - Here I also just found these
  
• Measuring Cup
  
• Measuring Spoon
  
• Strainer - Here
  
• Medium/large bowl
  
• Partchment paper
  
• A few large tupperware containers
  
• Dram droppers for the flavorings - Here
  
  Ingredients:
  
  
• 1 Package of Jello (85 grams if you have a scale) in the flavor of gummies you want
  
• LorAnn oils concentrated flavorings - Here
  
• LorAnns oils mold Inhibitor - Here
  
• LorAnns oils Preserve-it Antioxidant - Here
  
• 5 Tbsp plain gelatin powder - low quality / less chewie here High quality / more chewie here
  
• 1 tsp of Soy lecthin powder - Here
  
• 1/2 cup of Real Fruit juice of the flavor you want to make, get creative here, needs to be cold. Cold water can also be used but the flavor is not as good.
  
• 1/4 cup of sugar
  
• Glycerin - Here
  
• 6 grams of Concentrates (AKA: BHO, Shatter, Wax, Oil, Hash oil, etc)
  
• 1 Tbsp Coconut oil
  
• Cornstartch
  
  Decarbing
  
  Pre-heat your oven to 250F - 260F, use the digital theremometer to keep an eye on the temp to make sure it stays around there and does not get above 260F. I like to place my concentrates into the small pyrex dish and decarb in that. Put the dish with your concentrates in the oven for 30 minutes. You can check it around the 30 minute mark and see if it is fully decarbed. Look for it to be pretty clear of all little "carbination" like bubbles. When those are mostly gone you are done decarbing. It will take around 30 minutes. Go a little longer if you want couch lock / sleepy time gummies.
  
  When it is done decarbing pull it out and set it to the side for a minute.
  
  Infusing the coconut oil
  
  Grab your medium sized pot and put a few inches of water in it. get it to a boil then turn the temp all the way down to a very low heat. When the water is ready place your dish with the freshly decarbed oil into the water bath and add the 1 Tbsp of coconut oil to the dish.
  
  Let the two mix for a few minutes until they are nicely combined. It shouldn't take long maybe 10 minutes max.
  
  Grease your molds
  
  At this point if you dont have silicone molds (I do and I still grease mine for precautions) grease your molds so you don't forget to do it before adding your gummies.
  
  Preping fruit juice (or water)
  
  In the second small pyrex dish pour your real fruit juice / water or whatever base liquid you are using for your gummies. I havent tried much besides fruit juice and water but you can experiment with other liquids, but don't do an experiment on a batch with THC in it just in case something doesn't work out.
  
  To the fruit juice / water add 1 tsp of soy lecthin and stir with the fork. Place the dish in the fridge for 5 minutes or so and stir again. Let it sit in the fridge stirring occasionaly until the soy lecthin is fully desolved.
  
  This liquid mixture NEEDS TO BE COLD for the blooming process to work so make sure to keep it cold.
  
  Mixing the dry ingredients
  
  In your small non-stick pot mix the following together: 85 grams of Jello, 5 Tbsp of Gelatin, 1/4 cup of sugar. Completely mix them all together and dont let any of them get wet yet. Stir and stir until they are completely mixed.
  
  Blooming
  
  Take your mixed dry ingredients and pour in your friut juice (water) soy lecthin mixture. Stir it and get everything evenly mixed and make sure there are no lumps. When everything is evenly mixed place the lid on the small pot and let it sit for 10 minutes.
  
  This is called "blooming" the gelatin and allows the gelatin to absorbe the water. The water needs to be cold because gelatin activates at about 120F and after that will start to set when it cools. We don't want it setting right now.
  
  

Marketing genius, sell Jello shot molds but don't mention that they are for alcohol.

Amazon

I used Modernist Pantry's Very Marvelous Vegan Marshmallow Recipe.

The egg white replacement is Versa Whip 600k, a modified soy protein powder, and the gelatin replacement is Druid's Grove Vegan Gelatin, which I believe is made from seaweed.

Tips & Hints

• Before starting to mix the Versawhip and Vegan Gelatin with water, it is important to thoroughly mix these dry ingredients together. The vegan gelatin is super hydrophylic so it will clump up when it touches the water.
  
• I added distillate to the sugar corn syrup mixture shortly before I pulled it from the heat and began to mix it in the stand mixer.

I really would have suspected that orange would be in there somewhere.

I think I'm going to test out Orange Jello, in order to replicate the concentrated orange juice that is ingredient number three,

Amazon to the rescue? https://www.amazon.com/PerfectaGel-Platinum-Gelatin-Sheets-Bloom/dp/B009EVSH42

Hit a health food store, buy this or a similar product: https://www.amazon.com/Simply-Delish-Dessert-Raspberry-1-6-Ounce/dp/B005IW3U7U

If you can't find it I would use agar or carageenan to gel a strong raspberry juice.

Jello is on amazon too.

https://www.amazon.com/Jell-Gelatin-Sampler-Different-Flavors/dp/B00DJZUPHQ

I've bought it from amazon (http://www.amazon.com/PerfectaGel-Gold-Gelatin-Sheets-Bloom/dp/B009GK1B6M) Also comes in larger quantities.

Raspberry Rose Cream

5 Tbsp (5g)  dry culinary food grade rose petals
4 oz (114g)  heavy cream, plus more for reweighing
3 1/2 oz (99g)  raspberry puree
1 1/2 oz (43g)  egg yolks, about 2 large yolks
2 Tbsp (28g)  sugar
3/4  silver gelatin sheet (160 bloom) or 1/2 tsp powdered gelatin

In a saucepan, combine the dry culinary rose petals and heavy cream. Bring to a simmer and remove from heat. Cover and allow the rose petals to steep for 10 minutes.

Meanwhile, bloom the gelatin sheet in a bowl of very cold water (enough to completely submerge the gelatin, at least 8 oz/227g). Set aside for 5-10 minutes or until gelatin is soft and flexible to the touch. Gently squeeze out water from gelatin right before adding it to a warm liquid. If using powdered gelatin, sprinkle over 1 Tbsp of very cold water and set aside to bloom for 5-10 minutes. Gently heat to dissolve. 

Once the cream is done steeping, strain into a bowl and reweigh the cream back to 4 oz (114g) by adding more fresh cream. Transfer rose cream to a clean saucepan and add raspberry puree. Place over medium-high heat and bring to a boil.

Meanwhile, whisk together egg yolks and sugar in a bowl.

Temper the egg yolk mixture by gradually streaming in the hot raspberry cream, whisking constantly to prevent cooking the yolks. Tip: Set the egg yolk bowl on top of a slip resistant mat or wrap a wet hand towel around the base to secure the bowl in place. Once all the cream has been whisked into the yolks, transfer the mixture back into the saucepan. Cook, over medium heat while stirring constantly, until mixture reaches 185F (85C).

Strain through a fine mesh strainer into a clean bowl and whisk in the bloomed gelatin. Place plastic wrap directly onto the surface of the raspberry rose cream and set in the refrigerator to chill until set, at least 4 hours, preferably overnight.

Once the rose cream is set and ready to use, stir gently just until smooth and creamy. Transfer to a piping bag, fitted with a small round pastry tip, and keep chilled until ready to fill choux puffs. Store any leftover raspberry rose cream, in an airtight container, in the refrigerator for up to three days or in the freezer for up to a week.

​

Mascarpone Whipped Cream

8 oz (228g)  heavy cream
8 oz (228g)  mascarpone
1 tsp  sugar
1/2  vanilla bean, split and seeds scraped

In the bowl of a stand mixer, whip the heavy cream, mascarpone, sugar, and vanilla bean seeds to medium-stiff peaks. Tip: Careful not to over whip the cream as it’ll continue to stiffen while it’s being piped. Transfer mascarpone whipped cream to a piping bag, fitted with a large star pastry tip, and keep chilled until ready to pipe onto choux puffs. 

​

Mascarpone & Raspberry Rose Cream Choux Puffs Assembly

12 choux puff shells
Whipped Vanilla Bean White Chocolate Ganache
Raspberry Rose Cream
Mascarpone Whipped Cream

Using a serrated knife, carefully cut the tops off of each choux puff shell. Set the cut tops aside.

Pipe the whipped vanilla bean white chocolate ganache into the shell until 3/4 full. Insert the tip of the raspberry rose cream piping bag into the center of the ganache and squeeze in cream until the shell is full and slightly mounded. Repeat the filling process with each choux puff.

Onto each choux puff, pipe on a swirl of the mascarpone whipped cream and rest one reserved cut top onto the swirl. Decorate the finished choux puffs however you desire (dried rose petals, gold leaf, glaze, etc.). Choux puffs are best enjoyed the same day they’re filled; therefore, serve immediately and enjoy. 

You can also order it from [Amazon] (https://www.amazon.com/Simply-delish-Natural-Dessert-6-pack/dp/B006OCGSCM) (depending on where you're located).

When you fry the onions, add a teaspoon (maybe even less) of baking soda and a bit of chicken broth and let the onions cook on a very low simmer for about 20-25 minutes first. This will caramelize and add a shit ton of flavor to your stew.

Cosign tomato paste. (the baking soda will also cut some of the acid from the paste and the canned tomatoes)

Cosign using chicken thighs or any dark meat. They'll braise better and taste less dry and over cooked.

Also add a tablespoon of unflavored gelatin. Something like
http://www.amazon.com/Great-Lakes-Unflavored-Gelatin-Regular/dp/B00DVEXIBA?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_search_detailpage

this'll thicken it and add a bunch of mouth feel.

Also, see if you can get your hands on fresh oregano. Vastly superior to the dried stuff.

Black cherry Jello has maltrodextrin: Jell-O Sugar-Free Black Cherry Gelatin Mix 0.3 Ounce Box (Pack of 6) https://www.amazon.com/dp/B00JD78SNW/ref=cm_sw_r_cp_api_UTINAbB2F3RNZ

Some sort of berry mix. It's not hard to find clear Jello.

[right on the Amazon title] (https://www.amazon.com/dp/B006JI2DC0/ref=cm_sw_r_cp_apa_ep8UBbMTMYSDX)

There is a company, making clear vegetable-based jello, calling it jello.

Spell check doesn't eve correct you when you don't capitalize jello because it's used so often to mean gelatin. The phone you're probably typing your fussy reply with probably doesn't autocorrect it.

People just use that word to mean gelatin, dude. [here's a serious eats recipe that calls it jello and they use unflavored gelatin powder] (https://www.seriouseats.com/recipes/2013/01/sparkling-jell-o-mold-recipe.html)

I make them all the time with this, jello shots are kind of our thing lol. Buy on Amazon or Whole Foods

https://www.amazon.com/Simply-delish-Natural-Strawberry-Dessert/dp/B005IW3TV2/ref=pd_bxgy_325_img_3?_encoding=UTF8&pd_rd_i=B005IW3TV2&pd_rd_r=5YXM9DEQ4MCW51Z3Q6PA&pd_rd_w=Wc5xl&pd_rd_wg=axcDu&psc=1&refRID=5YXM9DEQ4MCW51Z3Q6PA

some possible options without cauliflower:
Shirataki Rice ( rinsed in hotwater, fried with ghee/butter )
Unflavored Gelatin + Textured Vegetable Protein (TVP) Granules ( 3/4 of a cup rehydrated overnight and then fried on low heat with butter, sprinkle&stir in gelatin+water, 1:2 ratio, should still be sort of dry/sticky )


- https://www.amazon.com/dp/B00BP36S7U/
- https://www.amazon.com/dp/B01I64GYL0/
- https://www.amazon.com/dp/B00KPT2ZUE/


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