Recent content by Charsicanuk

Frenchy, really enjoyed your perspective on Hash church 90 yesterday. I think that since most folks today do not have experience with top quality import old school hash, people just can't grasp what you are saying regarding the focus on "melt" and the idea of full spectrum and the experience...

No doubt they are just trying for quick $ from the tourists.

Frenchy ,if you've not yet seen this, I think it will bring back nice memories of your India days. check the guy's YT channel for a couple more videos

For Sure ! I have some that I made two and a half years ago when I first got on this thread and learned the Frenchy method. Over this period it has mellowed the smoke and improved the taste.

It's called "Garda" in the unpressed state in Afghanistan and Pakistan Tribal territories . Not sure what the english translation is exactly and I guess the term Garda would be impractical in our part of the planet but just sayin' BTW folks if ya have a spare moment check out my Charsi...

Considering the 3000 mile distance between Vancouver and Montreal ,I selfishly hope it will be the latter. However with the culture in BC I imagine Vancouver is more likely.

Frenchy, on the new video I see you have dropped the 73 bag and I guess this is the "full spectrum" you refer to in a previous post. Is this based on the strain or a refinement of your method?

All the best in 2016 to you Frenchy , and "toute la gang" on the thread.

In keeping with my fascination with traditional Afghan charas smoking practices Here is a modern day video of some guys puffing tough !

Yes, 200 grams seems like a lot to hand press without the flame and water described in Cherniak bk 1 . I'd be a bit more concerned about the melting of the plastic bag to seal it like he did and must confess to having laughed when the guy started using his toes, though he may have been...

" old school" hash pressing from last july which seems to be done exactly as described in Cherniak's Great books of Hashish from the 70's except for the use of a gas cooking flame and plastic or cellophane packaging. Note the nice chunky unpressed "garda" which we call dry sift or resin...

Nice, Ghost Shadow !

The post is several years old my friend but in fact I did exactly as you suggested :) cheers

Frenchy, I'm really enjoying your website. Folks, go dig frenchycannoli.com most of his articles are there and much more. Thanks for sharing Frenchy.