THC Reviews

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@CannaQuestt I think about the strains I was smoking back then (M39, Blueberry, White Rhino). Maybe something in the hybridization of today's cultivars.

@reviews_thc it could be but im thinking minor cannabinoid

your body got use to it but than again some strains be making me look high af so what do i know

@TheGreenFelon Homegrown, Homemade Infused Sriracha hot sauce 🌶️🔥, what about you?

What daring cannabis-infused 🍭 innovation will redefine your next weekend gathering 🌟?

@BlueRidGenetics Ya reach is tough unless you stirring up ish these days. Ran a poll and barely anyone sees it

Come on X... When we did these on IG we had hundreds of votes! Gonna run it back 1 more time.

@Jamie_K420 @nova2cotton I've heard a couple folks talk about how some of those more potent/strong, skunky Terps were bred out in favor of more of what we see today, was just banter but it made me think about it..

@nova2cotton @reviews_thc Have you ever done a dive into why older strains seem to hit a lot harder than the newer ones? Maybe its just me, but ive found the newer strains have nothing on those 80s/90s strains from Europe.

The cheese smell in cannabis is not just marketing nonsense O_O It’s real interesting chemistry O_o And no, it’s not just “terpenes bro.” as I went more into it i found That funky, sour, aged cheese smell comes from a weird mix of low level aroma compounds called flavorants. Some of the big suspects are free fatty acids like hexanoic, octanoic, and decanoic acid, which also show up in things like goat cheese, milk fat, and other dairy funk. when weed smells like a block of cheddar got left in a gym bag… your nose is not broken. The plant is literally producing compounds that overlap with food funk chemistry. That’s why Cheese strains smell so different from regular “gas” or “fruit.” It’s not just myrcene wearing a fake mustache or something... It’s tiny amounts of weird molecules punching way above their weight. The original UK Cheese came from a Skunk #1 phenotype in the late 1980s, then got passed around as a clone because people realized, “wait… this one smells like illegal dairy.” And that’s the part that makes it legendary. A seed line can give you the family. But a Clone preserves the exact freak. Every Cheese strain after that is trying to recreate a very specific chemical accident O_o genetics, phenotype, environment, and preservation all lining up at the same time. Maybe not just chasing “cheese.” You’re chasing the ghost of one stinky plant that made an entire country go “why does this weed smell like a sandwich left in my Gyms lockers?” Keep on Growing O_O BTW if you see people ripping off my diagrams and info then maybe block them? Tells you everything you need to know about them O_O

@Idkdotgov @nova2cotton I believe (fact check me on this), that it absorbs directly into the bloodstream, bypassing the digestive system/liver. Also works with some Nano-THC products (I've had some nano infused Mints that worked like that).

@reviews_thc @nova2cotton No I have not...

The reason edibles hit so differently is not just “because 11 hydroxy THC” O_O It’s because of where the conversion happens and how your body handles fat soluble compounds when they go through digestion first. When you eat THC, especially in something fatty, it gets absorbed through the intestine and sent straight into the portal circulation, which is basically the VIP hallway that takes everything directly to the liver before it gets dumped into the rest of your bloodstream. And your liver does not play fair. It hits THC with first pass metabolism through enzymes like CYP2C9 and CYP3A4, converting a chunk of that Delta 9 THC into 11 hydroxy THC, which is a metabolite that usually feels heavier, stronger, and way more body loaded for a lot of people. That’s why edibles do not feel like smoking with a time delay. They feel like THC got dragged backstage, changed outfits, and came back meaner o_o And because all of it has to go through the liver first, the whole experience gets stretched out. Slower onset, longer ride, and way more chances for someone to say “these edibles ain’t shit” right before the floor starts breathing. But here’s the part most people are not aware of Not everybody’s liver runs the same software O_O Those enzyme systems vary from person to person. Especially CYP2C9. Some people convert THC into 11-hydroxy THC efficiently. Some do it slower. Some do it poorly enough that edibles feel weak, inconsistent, or weirdly disappointing compared to smoking. So yes, two people can eat the exact same edible, same dose, same snack, same couch, same bad movie… and one ends up talking to God through a bag of Cheetos while the other is sitting there like, “honestly I feel fine.” That doesn’t always mean tolerance. It doesn’t always mean body weight. Sometimes it means one liver is running premium software and the other one is still on the trial version. And because THC is fat soluble, the meal itself matters too. Take it with fat and absorption usually improves. Take it on an empty stomach or in some weak little sugar gummy with no help and now you’re gambling with digestion like a medieval peasant. So when people say edibles hit different, they’re right :D You’re not just taking THC. You’re sending it through a completely different route, letting your liver remix it, and then trusting genetics to decide whether the concert is chill or life altering. The person saying edibles don’t work for them might not be lying. Their liver may just be doing the cannabinoid equivalent of shrugging. Keep on Growing O_O

@nova2cotton Excellent breakdown! Oddly enough, years back my edible tolerance was pretty high. Then after some health issues I started getting in better shape and eating healthier and my tolerance dropped, significantly.

@Idkdotgov @nova2cotton Have you tried sublingual (tincture oils)? I've heard many a time of people with this issue.

@nova2cotton Edibles dont work on me. I guess my liver works weird...

@vizurantvis Seems like that the current opposite of the algo. So much rage bait and slop. I try to spread as much love when I see good faith canna content.

I’d change the algo so the people who are already connected to you see your posts before being shown new ones I would remove all scammer accounts IMMEDIATELY and block their IPs if they make new accounts so they can’t scam again (like IG does) I would prioritize and reward POSITIVE and ORIGINAL content while making sure to connect negative people with other negative ppl so they can bug each other and leave the Kind people alone @elonmusk let’s make this happen! @grok can do it! 🎉🎉🎉✨

@nova2cotton I've only encountered that once, and thought it was rotted so I didn't touch it 😆

@reviews_thc I took a break over the weekend and just started to write down subjects I want to know more about 🤣✌️ next up is the weed that's smells like pee

@nova2cotton Great breakdown! It's something I've actually wondered about specifically: what makes that Gas terpene pop so loud? Especially when looking up terpenes and not seeing anything really break down which one is causing that Gas ⛽ scent. Appreciate the work boss

The fuel and diesel smell in certain cannabis strains is not a gimmick and it’s not just “myrcene” O_O That loud gas note usually comes from trace volatile sulfur compounds riding on top of the plant’s regular terpene profile. And that’s the Wierd part. We’re talking about compounds present in tiny amounts that still punch your nose in the face hard enough to make you think O_o “Why does this nug smell like a Chevron parking lot?” Myrcene can help build that earthy, musky, heavy base. Ocimene and other volatiles can brighten or sharpen it. But the really nasty skunky-diesel edge seems to come from sulfur compounds showing up in just the right trace amounts, because sulfur chemistry is unbelievably loud. Same reason a tiny bit of sulfur can make something smell like skunk, onion, garlic, roadkill, or a mechanic’s lunchbox... These molecules are basically odor terrorists. The plant is not producing literal gasoline. It’s producing a weird stack of volatile compounds that your brain throws into the closest sensory folder it already has. And for a lot of people that folder is o_o fuel diesel gas station possibly felony That’s why “gas” weed smells so specific. Your nose is not carefully sitting down and saying, “hmm yes, I detect a nuanced arrangement of trace sulfur volatiles over a terpene matrix.” No O_O Your nose goes “BRO THAT’S GAS.” And files the case immediately. That’s also why two strains can both test high in familiar terpenes and still smell completely different. The terpene profile is only part of the story. Those weird little trace compounds are like side characters with five seconds of screen time who somehow steal the whole movie. So when people say a pheno smells like fuel… they’re not crazy. They’re smelling a tiny chemical gang your brain has decided belongs somewhere between a skunk, a gas can, and a mechanic’s hoodie. Keep on Growing O_O

@garden_of_slim THC% is only one piece of the puzzle. That flower looks 🔥

Patiently waiting for the market to realize that it's not all about THC 🧬 This lady hit 19.7% total THC... Sadly this type of product often doesn't move due to the limiting THC value. Hits on every other point, a dream to cultivate and over all an absolute stunner.

@NewAgeCannaPC Edibles sitting on top of this scale, waiting to humble you 😁

@RollWitRory Well said

100% better for bowls; something about it lets the taste come through better. Flower mill is a all around okay mass production grinder. Best used for blunts or bongs. If you need to roll 100 joints in a day and need something to grind a lot of flower down quick and similarly. It’s your go to. If you have the time to be more precise with your grind. SCS

FLOWER MILL VS SANTA CRUZ SHREDDER

it's medicinal

@420FRP Gets ya more mileage too 🚀😁

An Oz of gas is cheaper than full tank of gasoline in our F150 truck.

@terpzfarm01 Just about to enjoy some post dinner Lemon Strawz. That grinder bottom looks like it's got quite the collection 😁

Who wanna get baked?? Let me know in the comments section

@nova2cotton That is a wild story, greed is a hell of a thing...side note: I will agree: fresh picked peppers make so much better hot sauce

O_O dude I just went down a sriracha rabbit hole and holy potato man… First off, SCREW David Tran. I wanted to get my hands on the old school Huy Fong sriracha because I kept hearing the sauce changed, and then I started looking into why… and bro 😡 This is not just about hot sauce. This about betrayal O_O this is Dog crap behavior man Basically David Tran built Huy Fong sriracha using fresh red jalapeños from Underwood Ranches in California. These peppers were not sitting around in a warehouse like sad spicy raisins. They were getting harvested fresh and mashed sometimes within hours. That’s why the old sauce tasted so damn alive. Fresh peppers. Fresh mash. Fresh betrayal apparently O_O David ends up working with Frank Underwood from Underwood Ranches, and over time this turns into a massive partnership. Huy Fong gets most of its peppers from Underwood, and Underwood ends up having a huge chunk of his business tied to Huy Fong. This is where it gets wild because they were not just random business guys anymore. They knew each other. Families knew each other. They were friends O_o No giant formal contract toward the end, just trust, handshakes, and millions of dollars in peppers like absolute psychopaths :D And at first it worked. Sriracha gets more popular. David needs more chilies. Underwood starts dedicating more land, more labor, more equipment, more everything to keep feeding the sauce machine. But Frank was also worried, and honestly he was right. If a huge part of your farm depends on one company, and that company goes sideways, your whole business gets dragged into the pepper shadow realm. So David basically tells him, “hey, grow these peppers for me and I’ll advance you the money so if something happens, the harvest risk is on me.” Sweet deal, right? o_o Underwood starts going all in. More acreage. More systems. More specialized harvesting. They even developed ways to harvest faster and more efficiently because this was not backyard jalapeños. This was industrial chili production. Then David wants even more peppers, and Underwood ends up buying around 1,800 additional acres near the factory. In California. So you already know that cost was disgusting. Millions of dollars. But hey, the future looked bright :D Then things started getting gross. From what I read, Huy Fong wanted Underwood to match cheaper dry chili pricing. BRO. Fresh California jalapeños grown specifically for your sauce are not the same thing as dry chili dust sitting in a bag on their way from china O_O That alone is insane. Then apparently Huy Fong started trying to build another supply chain through Chilico, connected to David’s family, and supposedly footage of Underwood’s cultivation and harvesting methods was used to show other growers how to grow peppers for Huy Fong. You spend decades helping build one of the most famous sauces on Earth. You dial in the crop. You invest millions O_O You build the harvest systems... You help make the flavor people love... Then the sauce company allegedly uses your own playbook to train your replacements O_O all because david wanted to pay his sister in law more and he couldn't do it because the board aka his wife and son wouldn't approve of it, so he decided "hey im gonna make a chillie company for my sauce and give it to her problem solved! :D" That is not business. That is villain SHIT Then when the relationship finally explodes, Huy Fong sues Underwood claiming they overpaid him for the 2016 harvest and wanted around $1.4 million back. YUP O_o you build your sauce empire off this farmer’s fresh peppers for decades… push him to expand… let him carry insane risk… try to replace him… and then when the whole thing falls apart, you drag him into court for “overpayment” too? Demon behavior DUDE Underwood countersued and ended up winning over $23 million after the jury found Huy Fong breached contract and committed fraud. WOOOOO! And the rest of us lost the sauce😭 One of the most iconic sauces ever had the greatest pepper pipeline in America, fresh chilies mashed right after harvest, a farmer and sauce guy partnership that should have been legendary… and somehow they turned it into divorce court with jalapeños. Now I’m out here trying to find the old bottle like Indiana Jones looking for a lost artifact. All because somebody looked at fresh picked California peppers and said, “Can you price match dry chili dust?” I just want to scream at this man. FUCK YOU DAVID O_O