Chef Sebastian Carosi
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@chef_sebastian_carosi
@theautoflowercup2021
@campruderalis
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EXCERPT:
So, you know, my thing with the [00:45:31] decarboxylation research has been, you know, I used to do two hundred forty five degree internal, that means that the inside of the bud. If a bud was this big, the inside will be 245 degrees for a matter of 35 to 40 minutes. So when I got with the University of Washington and Dr. Ethan Russo, we started doing these studies like, hey if they’re 300 components you can’t tell me that they all evaporate burn enough at the same time because they don’t. So there’s a big push with CBG right now. Everybody’s on that alphabet. So we had to sit for three months. As we were doing the [00:46:11] covid and CBG studies, I had covid, by the way, I fully recover them, I was part of Ethan Russo’s CBG studies at Washington State University with high megadoses, 3,000 milligrams, 3,000 milligrams every day.
Levi: For covid. Wow, interesting, I’d love to have an entire other podcast on that one because I think that would be really great.
Sebastian: I still don’t even have, I’m at about 85% right now and tasteless.
Levi: Oh wow! Yeah, I was going to say as a chef if you lost your taste, it would be like a musician that can’t hear. Beethoven did it. So I guess it’s possible. But wow!
Sebastian: For that food and that connection. The lifestyle of cannabis is our lifestyle. It’s a lifestyle for me, it’s outdoors, it’s the outdoors, it’s food. It’s real food. First of all, real food. I’m a real sustainable food and lifestyle. [00:47:05] I don’t smoke a lot of flower now and I don’t know what the high heat nail is going to do. We haven’t found all the studies on that, but I will tell you that absolutely nothing on this planet gets to you like a dab gets to you.
Levi: Sure. Talk about rapid absorption. If you need the effects immediately, I don’t think there’s a better way than taking a concentrate. A lot of people get scared off by the blow torch and the nail and all the equipment that’s used. But I think for people who have never tried dabbing it’s you are heating your vaporizing cannabis hash that’s what it is. It’s been done for thousands of years so you use a blowtorch you know you use a blowtorch to make creme brûlée too, I mean, it’s not it’s not that scary but when they bust out the blowtorch, you know, sometimes around the family members their like — this isn’t weed. I’m like, no it is. I promise. It’s just weed. [laughs]
Sebastian: When I had my bar about five, six years ago, I had my last food service operation that I had here in Vancouver and it was a craft cocktail bar upstairs and it was a dab lounge underneath. I’ve got to the courthouse, all three judges there every night. It was . . .
Levi: [laughs] That’s what we need. That’s what we need.
Sebastian: It was a Ruffian Speakeasy and I lived at the bar also, because my dad was dying of cancer at the time. And I was just like, going berserk, you know, it’s like trying to drink myself to death. And I really realized that I was right across from the courthouse and nobody ever said anything to me in three years. You would come to the bar, you would ask for the cocktail menu, and you’d say, I heard you got another menu and if you said it, you got it, you know? And it was really weird. It was like the farmers market for me, coming out of prison and still operating in those gray areas is kind of the mentality I got. And I’m sorry that I make fun of the suits that are the investors in the cannabis industry that don’t know anything about cannabis, but are just dollar signs. They’re just investors and I understand that, but when they say in the crowd, yeah, I’m in the Cannabis industry. That’s cool. Come on, let’s go smoke. What do you like, smoke? What do you like to do? What do you like to grow? What kind of plants do you like, what do you believe in? You know what, they’re just not industry professionals.
