May 13, 2024 • 25 mins
LorAnn Oils™ is a Premium Essential Oils & Flavorings company that's been around since 1962. Be sure to check them out at www.lorannoils.com or on IG @lorannglobal. Heidi of LorAnn Oils takes us through a culinary journey inside our Cannabis Talk 101 Village live at MJ Biz Con. She is joined by Chef Phil of Warped Labs.
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Speaker 1 (00:04):
Cannabis Talk one oh one with Blue.
Speaker 2 (00:07):
And Joe Grande, the world's number one source for everything cannabis.
Speaker 3 (00:13):
Hey everybody that you welcome to mg Biscon twenty twenty three.
This is Cannabis Talk one oh one, Part Sunday. I'm
Heidi from Lauren Oils and with me in our gorgeous
mobile kitchen is Chefville the Coo of war Flaps.
Speaker 4 (00:26):
Hey, everybody, welcome to the greatest convention in the Western Hemisphere.
Thanks everybody for coming.
Speaker 5 (00:33):
All right, Chef Thill, we're gonna be cooking up. What
are we having today?
Speaker 4 (00:36):
I'm gonna do it. It's holiday season, so we're gonna
do a little spiced apple cider. Let's get people in mood.
I love it. It's hot here in Vegas, so it
seems like a prickly propriate thing, but that's okay. And
we're gonna talk a little bit about my brand. But
I want to get started with the apple sider so
we can make sure you get it nice and hot.
Serve up to everybody.
Speaker 5 (00:52):
Okay, So what do we use them?
Speaker 4 (00:53):
Yeah? The first agree, we're gonna have our cinnamonstance.
Speaker 5 (00:57):
Okay.
Speaker 4 (00:57):
And you know me, Heidi, I love fun facts, you know.
So let's talk a little bit about cinnamon. Here's a
stick for you. Okay. So these are fresh cinnamon sticks, right,
it's it's a tree bark, right. Yes, they're gonna go in.
First things First, you're gonna overspice it.
Speaker 5 (01:14):
Okay.
Speaker 4 (01:15):
So whenever you're putting your spices into anything like this,
you want to start heating your spices in advance, and
they're gonna release their natural oils and you're gonna get
a more prominent flavor from everything that you're starting out
with it. So four cinnamon sticks. I've also added in
cloves and all spice. I've got them right here, but
they're already measured out into the pot right here. These
(01:36):
are what I referred to as mold spices, right, so
you think of mulled wine or anything like that. These
are your Christmasy flavors, your pumpkin pie, warming, spiciness, everything
like that. Okay, So get those into your pot and
turn the heat on and let them toast for a
little bit before you start anything else. I get those
oils out there all right. Another fun fact about cinnamon
that's right here is a cinnamon stick, Okay, in taste
(01:59):
tests they've tried cinnamon versus casis, right, and most people
will say that casis tastes more cinnamony. Okay, because most
of the ground cinnamon you buy in the grocery store
is actually casis. So if you want the real stuff,
you got to buy sticks and grate them yourself.
Speaker 5 (02:14):
I never knew that, now you know.
Speaker 4 (02:17):
So the next thing we're going to add in is
we're going to add in our apple site. Okay, we
want to start heating this stuff up in advance a
little bit. We've got this toasted, the oils have been
released into our flavor profile. So I'm going to add
in two quarts of cider here.
Speaker 5 (02:32):
I love it.
Speaker 4 (02:33):
Yeah, And now you'll already start cinnamon that right, get
rid of this.
Speaker 5 (02:39):
I'm excited for everybody to try this. This sounds good
so far, all right.
Speaker 4 (02:43):
And we got the heat cranked up, okay, okay. Now
another thing that's really good to know when you're heating
anything up, if you cover it, and I'm going to
use this towel because there's no open flame here. If
you cover something, it creates a contained environment and things
will heat up faster. That's why you put a lid
on your pasta, but then remember to take it off
after this, right, Okay, So while that's heating up just
(03:05):
a little bit, we're going to get together a couple
of our other ingredients. So, and I want you to
talk about this because your loan oils in here. I've
got your orange bakery emulsion, yes, but I know you've
got some concentrated flavors too. What's the difference between these things.
Speaker 3 (03:17):
So most people know us for our super strength flavors.
Home bakers will buy it in the one dram bottle,
but we do have food service size. This is going
to be our most concentrated line. This is three to
four times stronger than our bakery emulsions. So it's ideal
if you're using these for making hard candy, gummies, chocolates, macrons.
Speaker 5 (03:37):
Anything that you want to keep the liquid level low in.
Speaker 4 (03:40):
Okay.
Speaker 3 (03:41):
So, bakery emulsions are more on par with the strength
of an extract, so you would use those as the
same one to.
Speaker 5 (03:47):
Tea spoon for one teaspoon.
Speaker 4 (03:49):
Okay.
Speaker 5 (03:49):
But the benefit of.
Speaker 3 (03:50):
Using those rather than a typical extract is their water base.
The water base makes us It gives us the ability
to make more dynamic flavor profiles because we can pull
from oil soluble flavor components in water soluble flavor components,
put them in an emulsion, build that dynamic flavor. And
because there's not a high alcohol content, it's not baking out,
(04:12):
so all of that flavor remains in your finish good,
whether you're making a drink or you're making some cookies.
Speaker 4 (04:18):
And so for those of you out there, the water
soluble versus oil soluble, she's talking about emulsions. This is
when you get a solution, a mixture of different things
to mix together and to be evenly distributed throughout it all. Yes,
for example, and a mulsified vinaigrette is one that looks
freamy and it all stays at once. A vinagrette that's
not emulsified, you have to shake it up to get
everything to come together exactly. So the different kinds of
(04:41):
flavorings are going to work better in different situations based
on what it is. Now, because we're doing a liquid
based thing here, and I love these flavors. I use
these warped labs. We use laran flavors for all of
my gummies that we've done. A lot of the different
things that we do we work with you guys. I
love these flavors. I think they're excellence. So this recipe
right here, we're gonna put her back up. I'm using
(05:03):
lemon and orange peel to send it right, So we're
gonna do that, but just to give it that little
extra bit, we're gonna use similar ran flavorings. Oh and
why don't I show you this as well? Well? Yes,
so this is a Swiss peeler from Victoria Knox. It's
the same guys that make like Smith's Army knives. Okay,
they do these excellent peelers. But if you just go
down and peel the exterior.
Speaker 3 (05:20):
Like that's you leave the pith out that which helps
you to avoid the bitterness that that will imparty your food.
Speaker 4 (05:28):
Right at I.
Speaker 3 (05:31):
Always end up with white bits on the on the
peel when I'm doing that with the knife.
Speaker 4 (05:35):
Just hold it tight, pull your hands slowly across like that. Yeah, okay,
so drop those in there. But then I've got these
and I've already measured it out. This is the orange
bakery emulsion right there. A little bit of that.
Speaker 3 (05:52):
Okay, oh that smells good instantly, It's like fresh seeze
orange juice.
Speaker 4 (05:58):
And then I've got the lemon bakery emulsion, a little
bit of that. So basically Luran has done a lot
of the legwork in me for already extracting those flavors
and letting me get those into it. Okay. And then
as a little bit more of a sweetener, a little
natural maple syrup. Now, make sure when you're using maple
syrup out there, Missus butterworths, this is corn syrup that
(06:20):
they've added maple flavoring too. So when you see the
words pancakes syrup, it's not real maple. That's because they
can't say maple syrup. God right, maple syrup has to
be actually maple syrup. It has to be extracted from
the maple trees. It has to be the real deal. Okay, Okay,
So my recipe's calling for a half a cup. Fortunately,
I've got just the right kind of ladle here. We're
(06:43):
gonna measure that out and that's gonna give us a
little bit more of that autumnal flavor profile, help us
sweeten things up a little bit more.
Speaker 3 (06:51):
And I notice you're using unfiltered apple sier. What's the
benefit of using unfiltered apple sier over.
Speaker 4 (07:00):
Generally, so typically apple cider really to be cider, it
should be every component of the apple, you know, mix
together in there. So when you're making apple sider, it's
whole apples that are used to make cider. Okay, Otherwise,
if you're just juicing the fruit, the actual flesh portion
of it, that's apple juice throughout all that. And that's why, right,
so cider will tend to be a little bit more tangy.
(07:20):
It's gonna have more of the acidity in there, and
it's gonna have the different nuances in there. I don't
want straight sweet apple juice in here. I want to
get the flavor of the apples in So the best
thing to do go to your local orchards, get your
local apples, and that's gonna have the most fresh, prominent flavor,
especially if you can get unpasteurized. Is that process will
take some of the flavor out of the apples. Okay,
(07:42):
it's not the worst thing in the world to do it.
Speaker 5 (07:44):
It makes sense. The more you process something, the more.
Speaker 4 (07:46):
You lose exactly exactly. So all we're gonna do is
let this mix kind of come together. As Wow, it
smells fantastics. That citrus really comes through and the nice thing.
So it's an apple cider. Why are we adding citrus?
Because you want to be dynamic, you want you don't
want to be one note. You know anybody can warm
up apple cider, but you want to get some things
in there to make it unique, make it yours. Yes, right,
(08:07):
So if you were in the process of, say, making
an infused apple ciber, right, what I would do? States
like Massachusetts you can find wonderful infused maple syrups.
Speaker 5 (08:18):
Oh, that's a good idea.
Speaker 4 (08:19):
So just for those of you out here might be
chemists working in this kind of stuff. THC tends to
break down somewhere around three hundred degrees, but boiling water
boils at two hundred and twelve. So you can add
a THC infused products to it as long as you
don't cook the crap out of it for a long
period of time, you'll keep that THC in andet Now,
terpenes and things like that. For those of you who
aren't familiar, just talk to these guys next to us
(08:41):
with all the terpenes. Terpenes are plant derived essences, I'll
say something like that, but they're alcohol based usually and
they will burn off very quickly. So if you're gonna
add topenes to something like it, like this from infused product,
add those at the very end area because they will
evaporate even faster than water.
Speaker 5 (08:57):
Got it.
Speaker 4 (08:57):
Okay. So and another you can do if you want
to do an alcoholic version, I recommend dark rum. Spice,
dark roum would be the way to go. Something like
Myers or if you can get down and make a
really good stuff, okay, get those, bring that back up, bring.
Speaker 5 (09:10):
That dark rich flavor.
Speaker 4 (09:13):
I use a spiced rum for this kind of thing.
They're generally going to use, especially in Jamaica, where like
if you're talking about jerk seasoning, they're using nutmeg, they're
using malt spices in that mall spice. They'll be like that,
it's already in their culture, is what they use in Okay,
So those are the same spices they use to flavor
their RUMs. So Jamaica and dark rum, something like that
or any kind of Caribbean dark rum perfect for this
(09:34):
sort of thing. Compliments it very well, and then your
holiday guests will be a little more fun to deal. Yes,
So while sitting up, can we talk about my brand?
Speaker 6 (09:42):
Yeah?
Speaker 3 (09:42):
Absolutely, work labs. I'm excited. I just learn more about
it today. It's the world's first inter dimensional cannabis.
Speaker 5 (09:51):
Oh.
Speaker 3 (09:52):
I'm sorry, but before we go, before we start talking
about your brand, let's take a break really quick.
Speaker 1 (09:57):
You're listening to Cannabis Talk one, Cannabis.
Speaker 2 (10:08):
Talk one oh one, the world's number one source for
everything cannabis.
Speaker 5 (10:14):
Hi, everybody, we're back.
Speaker 3 (10:16):
I'm hiding from Loran Oils and with me is Chef
Phil Frederick, wrote the CEO from warp Flaps. We're making
a spice apple cider using our lemon and orange bake
re emulsion. While we're letting this simmer in the pot,
Chef Phil is going to talk about his brand, warp Flaps.
Speaker 4 (10:32):
Yeah, thank you very much. So we're kind of unveiling
warp labs in the world right now. We are the
world's first interdimensional not intergalactic, interdimensional uh brands. So what
we're doing is we're opening portals to other dimensions and
bringing back the best ingredies we can possibly find for
every using too. So you'll find and I've got some
(10:52):
of our packaging here. It's wonderful. There's seven different effects
that we run through. They're all coming from our different
dimensions that we work with ease, boost, imagine, desire, giddy, groovy,
and dream. Okay, so these are effects are essentially targeted therapy.
So let's say i need to go to bed at night,
so I'm gonna take a little bit of a dream
(11:13):
gummy office in the morning, I want to get going,
so I need some boost, so I'll take a boost vape.
All of our different products, we're gonna do gummies, We've
got pre rolls, and we've got vapes. They all work
in concert with each other. So whatever method you choose
to deliver, we're going to have an option for that.
And you might want to change throughout the day. Perhaps
you want to vape in the morning. In the afternoon,
(11:34):
you're better off with a gummy, you know, Or you're
head to the movies or something like that. You can
take them with you that sort of thing. Okay, So
everything works in concert. We have all the different spectrums,
all the different dimensions are available in each one of
the different products.
Speaker 3 (11:47):
So I like to use cannabis for opening up creativity.
So what experience would you suggest for helping somebody write
or helping somebody explore new ideas?
Speaker 4 (11:59):
Wonderfully approbate out of.
Speaker 5 (12:00):
Your head to create something new.
Speaker 4 (12:02):
Because the what you're talking about is our imagined dimension
which we use for creativity, and as you can see
we have we use targeted cannabinoid blends and terpenes in
concert with THCs as the case may be, or in
the hemp in the help form we might use some
delta nine and have derived in that to achieve these effects.
(12:23):
But the imagined variety you're talking about for creativity is
actually our green apple flavor. So and it's very appropriate
to the sider that we're doing here, but that would
be the one that we want to use for that.
That's excellent for you know, midday, when you've got a chance,
you've gotten through all your regular work and now you
can come up with ideas or anything like that. I
would go with the imagine to help you boost your creativity.
Speaker 3 (12:43):
And what are the terpenes that are in that blend
that helps with the creat o Man.
Speaker 4 (12:47):
You are putting me on the spot terpene blends. I'm
not the scientist behind the terpene blends. I'm the guy
give flavor. Yes, but I'm going to tell you that
and I've got everything right here. Five to one THHG
to CBD with CBG, is.
Speaker 5 (13:02):
It okay kind of mellow out?
Speaker 4 (13:04):
Yep? Yeah, Because remember when you're when you're trying to
be creative and they say this, you know, when you're
working and you're stressed out, you're very focused like that,
you don't come up with a lot of creativity. You
need to relax, you need to disconnect. If you want
to be creative, the ideas come to you when you
least expect.
Speaker 3 (13:17):
It, right, I would say, so like going for a walk,
it always helps clear your.
Speaker 4 (13:22):
Ride, something like that, driving in the car. It's when
you come up with.
Speaker 5 (13:25):
Your best when you're not desperate for it.
Speaker 4 (13:27):
Yeah, if you're trying to push creativity, it doesn't work
that way rightly. You've got to be in modality where
you're relaxed and letting ideas flow, right, And that's the
entire intention behind the Imagine lines and a lot of
the things that we do. Whereas with Boost we're going
to get you with a little bit more of it.
I'm trying to get you a little more energized.
Speaker 5 (13:46):
Got some invaders, so space invaders.
Speaker 4 (13:50):
Invaders another thing I wanted to show you guys. This
is really fun about Our interactive packaging is so augmented
reality integrated into our packaging. And I can't show you
on camera on because you're just not going to be
able to see it. But if you hold your phone up,
it'll vibrate. You're going to get an option to look
at the packaging through your phone and it's going to
give you information about all the product inside the things
(14:12):
that we do, it'll sind a thread model of the
product itself inside of the packaging. And this will work
in the store too, for those of you out there
who going dispensaries and looking for new products to put
on yourselves. When someone's walking through the store, they can
pick it up and they can look at it, and
then they can get information about the products, not having
to talk to anybody to read anything.
Speaker 3 (14:30):
It's got kind of a nineteen Crimes wine vibe to
its very much right over and the person starts talking
about their story exactly.
Speaker 5 (14:39):
And it allows you to keep a really clean, nice package.
Speaker 3 (14:41):
So, like you said, anybody that's looking for a retail item,
it's a nice they're nice, beautiful packages. What booth are
you and everybody needs to go in?
Speaker 4 (14:50):
Here's twenty thirty. We're that way into the left over there.
I know those of you at home can don't really
tell where that is, but yes, you can go experience
the entire Warped experience. They'll walk you through everything, and yes,
I love shout out to Michael who did all of
our designing on all this stuff. Our packaging is so
gorgeous is artwork.
Speaker 3 (15:05):
Check out their instagram at Warped Labs. It's beautiful artwork as.
Speaker 4 (15:09):
Well, and warplabs dot com. Please come and check us out. Everybody,
look at everything we got here. Now, why don't this
also show you? This is our warped block system. So
these are our gummies inside, So it's one hundred milligrams
each individual triangle tears away and those are ten milligrams
each one. But when you buy this, obviously this is childproof,
which you really need, so you know the kids don't
(15:30):
get into your gummies exactly. But it's resealable. And the
nice thing about this is this comes out of the
package when you can keep your gummies with.
Speaker 3 (15:37):
You in your pocket and it's nice and flat and
you're not squishing that you're not.
Speaker 4 (15:40):
Gonna smash your gummies. It keeps moisture out all those
little things that you're gonna want out of it. So
it's a nice little feature that we built into it. Also,
hold your phone up to this, it'll open up our
website and you can see more information about the part.
That's incredible, so very cool.
Speaker 3 (15:56):
So Chef Phil has also been part of our cookbook.
Speaker 5 (15:59):
We were introduced.
Speaker 3 (16:00):
By the Cannabis Talk one oh one to him, so
he's part of our infused cookbook Parts Unbaked. Today we're
going to be for every booth visitor donating money to
the nine eight eight Suicide Crisis Hotline and Chow Culinary
Hospitality Outreach and Wellness. So make sure you get scanned
so we can make a larger donation to them. And
(16:21):
if you're interested in the cookbook, we have PDF copies
if you scan the QR code, and we also have
hard copies. One of the things that I learned about
Chef Phil through the cookbook process and getting to know
him is that he knows Shaolin kung fu.
Speaker 5 (16:39):
Yeah, that's probably one of my favorite parts, so it
comes up every time.
Speaker 4 (16:46):
Yes, I spent five years, I'm training about two hours
a day. I was probably a little more spelt in
those days too. Yes, and it's it's something I don't know.
As a chef, I think you'd like to experience cultures
because food is culture. The food is a gateway into
a person's culture. If you learn about what they eat,
(17:06):
you learn a lot about what they grow, customs and
what their mom made, you know, make when I was
a little kid, that kind of thing.
Speaker 5 (17:13):
That's great.
Speaker 4 (17:14):
It's a great way to connect with people. But as
a result of that, chefs do so much connected they
learned so much about cultures. We kind of become adventurers
of the sort, and we'd like to learn about new things.
So one thing led to another, and I got very
interested in the shell in kung fu, and I can't
tell you how much that really broadened my horizons just
about people in general, because I had to interact with
(17:34):
people in China so much during all of that, and
you know, complete cultural diversity, completely different from everything that
we do here.
Speaker 3 (17:41):
So speaking on what you eat growing up, you were
raised on a farm and you did a lot of
growing of your own food.
Speaker 5 (17:49):
What were some of the staples on your table at home?
Speaker 4 (17:51):
We were dairy farmers, Okay, so we always had so
like growing up, and this is one of the reasons,
probably why I'm so tall from all the hormones. We
would have fresh elk constantly, unpasteurized cream still in it.
You would literally go out to what they call a
bulk tank where they keep all of the milk from
the day in there, and scoop it out with a
steel pail and go into the house and put it
in the refrigerator.
Speaker 5 (18:10):
So that sounds great, it's delicious.
Speaker 4 (18:12):
It took me so long to get used to even
just whole milk, like regular milk. After eating drinking all.
Speaker 5 (18:17):
That, you've had the good stuff, yeah, yeah, you don't.
Speaker 4 (18:20):
Know it is, but unpasteurized, Yeah, it was the way
to go. And obviously so we would have beef, food
raised steers in those sorts of things, which is interesting
to actually know what you're eating. So you learned that
it's very visceral.
Speaker 3 (18:32):
You understand chain a lot more and where you're where
you're eating.
Speaker 4 (18:37):
We also did soybeans, a lot of hay, and lfalfa
because we had horses. My sister was much more of
a horseback rider than I was. I tended for ATVs
and things that I can hurt myself on, and then yeah, soybeans,
alfalfa and corn. We had a lot of corn around us.
Speaker 5 (18:53):
Awesome.
Speaker 4 (18:53):
And of course my grandfather was a very prolific garden
and he had an orchard and he had he was pins.
He would do all kinds of things in the winter time.
He was from the Depression. Actually my mother was adopted,
so he was actually significantly older. Okay, So it was
so cool because Grandpa Royd and we all just we venerate.
This manu was everything to us. He would be out
(19:14):
with his old dog wandering through his gardens in all
through the summertime. My grandmother would be in the kitchen
and she'd be canning beats and making pickles all through
some very old world.
Speaker 5 (19:23):
So it's very in touch with their I can't tell you.
Speaker 4 (19:26):
How blessed I've been to have come up through something
so so you know, what's the word, so so natural,
so organic like that, and then going into this wonderful
culinary scene in Chicago, in Las Vegas and all these
places where I got to work wonderful chefs like the
Pino Solo Lino, and I entered for Wolfe Puck and
I worked with a lot of really amazing people along
(19:48):
the way. So and now I work with the best
partners at one Labs. They're so creative, they're so industrious,
and they're so hard working.
Speaker 1 (19:57):
You know.
Speaker 5 (19:57):
Yeah, all of your booth, your work, it's amazing. So
we're going to take a quick break and.
Speaker 3 (20:02):
Then we're going to come back and we're going to
try the cider that you made.
Speaker 2 (20:06):
You're listening to Cannabis Talk one oh one. Cannabis Talk
one oh one, the world's number one source for everything cannabis.
Speaker 3 (20:24):
Cannabis, Welcome back to Cannabis Talk one oh one. Parts
on biked. I'm hiding with Loran Oils. This is Chef
Bille with war Flabs. We are done making our spice
cider and we're ready for tasting.
Speaker 5 (20:35):
So I've got Emily here with Loran Oil.
Speaker 3 (20:38):
She's from our international division and she's going to be
our first taste tester.
Speaker 5 (20:42):
The first Chef Bville is going to teach us how
to garnish this drink.
Speaker 4 (20:45):
We're gonna first thing I'm gonna do. Let teach out
a whole of knife.
Speaker 5 (20:47):
Okay, oh yeah, this.
Speaker 4 (20:49):
Is a skill everyone should learn how to do. Get
in it at home. So really simple. Take your pointer
finger right this, put it right on the edge of
the blade. Right there, right where he meets the hand. Okay,
and then just wrap your hand around. Okay, watch this.
So if I take it like this and move my hands,
it goes exactly with my hand. If I do it
(21:09):
like this, it's loose.
Speaker 3 (21:11):
I hope you're taking notes because she did just slice
her finger open.
Speaker 4 (21:15):
Okay, So I'm gonna take the shop.
Speaker 5 (21:17):
Cutting yourself pay attend.
Speaker 4 (21:20):
The other thing you want to know is, especially when
you're doing anything like chopping, take your fingers, curl them back, okay,
use your knuckles as a guide and you can just
go through.
Speaker 5 (21:29):
Look at that. It's like butter.
Speaker 4 (21:33):
And there you go.
Speaker 5 (21:34):
Love it.
Speaker 4 (21:37):
So I'm gonna garnish everything, okay, little apple slice a
little bit of orange peel in each one of them, okay,
because you want something to illustrate what you've got to
going on.
Speaker 5 (21:46):
People want to know what they're drinking. That helps them
know the flavor.
Speaker 4 (21:51):
So once again, I'm gonna take my little Swiss peeler here.
Just run it down the side. What you want to
do with your peels, just like a bartender will do.
Just give him a twist.
Speaker 5 (22:01):
This is what I call twists and release that.
Speaker 4 (22:04):
This is the orange oil into it, and then you
pop it in your cup, and then when I add
the cider to it, which we're gonna do you want
to try something? Yes? Are you ready? Now? Do you
do apple cider at home? Do you do mulled wine
for Christmas?
Speaker 5 (22:17):
Yeah? She does anywhere?
Speaker 6 (22:20):
That's Differentkay, Okay, So you're gonna add a little bit
of this in and then we need to steal approval.
Speaker 5 (22:31):
Right, smells amazing.
Speaker 4 (22:39):
Thumbs up. Yeah, twenty out of ten.
Speaker 5 (22:44):
All right, Chef Bill did the job.
Speaker 4 (22:46):
That's all I need.
Speaker 5 (22:47):
Somebody else gets to taste it and we'll start serving
it up.
Speaker 4 (22:50):
Let's get somebody from the cannabis talk.
Speaker 5 (22:51):
When you got it, you've got to give your opinion too.
Speaker 4 (22:58):
Oh, you get a paper cup.
Speaker 2 (23:00):
You know.
Speaker 5 (23:00):
Emily kept making weird noises during all this, so and
weird look at faces.
Speaker 4 (23:04):
So let's see how this tastes. He's a connoisseur man
knows his beverages, you know, slars a part time bartender,
part time board tender.
Speaker 2 (23:15):
Catch some little vegas flu here, So I think this
is a good taste right here.
Speaker 5 (23:21):
So again, what did we what did we go? What
did we put in this? Again?
Speaker 3 (23:25):
If you could go run down the list of ingredients,
so everybody knows what dank.
Speaker 4 (23:29):
Sure that's anything, and well, let's put something on your
website as well. So weve gott a recipe up for
you guys asolutely everybody can follow along. Please remember Loranoils
dot com, warp labs dot com check us all out.
Speaker 5 (23:40):
You have to go to warp Labs Instagram.
Speaker 4 (23:42):
The artwork is and everybody here check out our booth
twenty thirty check them out. So we've got cinnamon sticks, cloves,
allspice berries. Remember to toast those, release the oils as
you get started. The Loran wonderful orange and lemon bakery
emulsions that we add in to really pick up those flavors.
A little bit of fresh citrus zest which gives you
(24:04):
that natural flavor. Maple syrup to sweeten it up. Remember
maple syrup very good, natural sugar digest better. You want
to use things like honey and maple syrup instead of
sugar for sweeteners. It's better for your just your blood
sugar and regulation in it, and using that sort of
things will help to combat the diabetes I can epidemic.
That's alternative, yeah, alternative sweeteners. Then of course the unfiltered
(24:27):
apple cider. Remember, use apple cider, not apple juice in
this very important and then if you want to which
I will add a little dark rum to it.
Speaker 5 (24:38):
Did you mention it? Don't forget to toast your spices.
Speaker 4 (24:42):
You've been over that times. So thank you everybody for joining.
Hey guys, thank you everybody so much for being here.
Thank you everybody for trying our wonderful spice sider. Thank
you clar, thank you Emily.
Speaker 5 (25:00):
Everybody enjoyed the show.
Speaker 4 (25:04):
Remember Warpflavs Warpflavs dot com.
Speaker 5 (25:06):
Check us out to us Happy holidays.
Speaker 2 (25:10):
Cannabis Talk one oh one the world's number one source
for everything cannabis.
Speaker 1 (25:16):
Cannabis
Cannabis Talk one oh one with Blue.
Speaker 2 (00:07):
And Joe Grande, the world's number one source for everything cannabis.
Speaker 3 (00:13):
Hey everybody that you welcome to mg Biscon twenty twenty three.
This is Cannabis Talk one oh one, Part Sunday. I'm
Heidi from Lauren Oils and with me in our gorgeous
mobile kitchen is Chefville the Coo of war Flaps.
Speaker 4 (00:26):
Hey, everybody, welcome to the greatest convention in the Western Hemisphere.
Thanks everybody for coming.
Speaker 5 (00:33):
All right, Chef Thill, we're gonna be cooking up. What
are we having today?
Speaker 4 (00:36):
I'm gonna do it. It's holiday season, so we're gonna
do a little spiced apple cider. Let's get people in mood.
I love it. It's hot here in Vegas, so it
seems like a prickly propriate thing, but that's okay. And
we're gonna talk a little bit about my brand. But
I want to get started with the apple sider so
we can make sure you get it nice and hot.
Serve up to everybody.
Speaker 5 (00:52):
Okay, So what do we use them?
Speaker 4 (00:53):
Yeah? The first agree, we're gonna have our cinnamonstance.
Speaker 5 (00:57):
Okay.
Speaker 4 (00:57):
And you know me, Heidi, I love fun facts, you know.
So let's talk a little bit about cinnamon. Here's a
stick for you. Okay. So these are fresh cinnamon sticks, right,
it's it's a tree bark, right. Yes, they're gonna go in.
First things First, you're gonna overspice it.
Speaker 5 (01:14):
Okay.
Speaker 4 (01:15):
So whenever you're putting your spices into anything like this,
you want to start heating your spices in advance, and
they're gonna release their natural oils and you're gonna get
a more prominent flavor from everything that you're starting out
with it. So four cinnamon sticks. I've also added in
cloves and all spice. I've got them right here, but
they're already measured out into the pot right here. These
(01:36):
are what I referred to as mold spices, right, so
you think of mulled wine or anything like that. These
are your Christmasy flavors, your pumpkin pie, warming, spiciness, everything
like that. Okay, So get those into your pot and
turn the heat on and let them toast for a
little bit before you start anything else. I get those
oils out there all right. Another fun fact about cinnamon
that's right here is a cinnamon stick, Okay, in taste
(01:59):
tests they've tried cinnamon versus casis, right, and most people
will say that casis tastes more cinnamony. Okay, because most
of the ground cinnamon you buy in the grocery store
is actually casis. So if you want the real stuff,
you got to buy sticks and grate them yourself.
Speaker 5 (02:14):
I never knew that, now you know.
Speaker 4 (02:17):
So the next thing we're going to add in is
we're going to add in our apple site. Okay, we
want to start heating this stuff up in advance a
little bit. We've got this toasted, the oils have been
released into our flavor profile. So I'm going to add
in two quarts of cider here.
Speaker 5 (02:32):
I love it.
Speaker 4 (02:33):
Yeah, And now you'll already start cinnamon that right, get
rid of this.
Speaker 5 (02:39):
I'm excited for everybody to try this. This sounds good
so far, all right.
Speaker 4 (02:43):
And we got the heat cranked up, okay, okay. Now
another thing that's really good to know when you're heating
anything up, if you cover it, and I'm going to
use this towel because there's no open flame here. If
you cover something, it creates a contained environment and things
will heat up faster. That's why you put a lid
on your pasta, but then remember to take it off
after this, right, Okay, So while that's heating up just
(03:05):
a little bit, we're going to get together a couple
of our other ingredients. So, and I want you to
talk about this because your loan oils in here. I've
got your orange bakery emulsion, yes, but I know you've
got some concentrated flavors too. What's the difference between these things.
Speaker 3 (03:17):
So most people know us for our super strength flavors.
Home bakers will buy it in the one dram bottle,
but we do have food service size. This is going
to be our most concentrated line. This is three to
four times stronger than our bakery emulsions. So it's ideal
if you're using these for making hard candy, gummies, chocolates, macrons.
Speaker 5 (03:37):
Anything that you want to keep the liquid level low in.
Speaker 4 (03:40):
Okay.
Speaker 3 (03:41):
So, bakery emulsions are more on par with the strength
of an extract, so you would use those as the
same one to.
Speaker 5 (03:47):
Tea spoon for one teaspoon.
Speaker 4 (03:49):
Okay.
Speaker 5 (03:49):
But the benefit of.
Speaker 3 (03:50):
Using those rather than a typical extract is their water base.
The water base makes us It gives us the ability
to make more dynamic flavor profiles because we can pull
from oil soluble flavor components in water soluble flavor components,
put them in an emulsion, build that dynamic flavor. And
because there's not a high alcohol content, it's not baking out,
(04:12):
so all of that flavor remains in your finish good,
whether you're making a drink or you're making some cookies.
Speaker 4 (04:18):
And so for those of you out there, the water
soluble versus oil soluble, she's talking about emulsions. This is
when you get a solution, a mixture of different things
to mix together and to be evenly distributed throughout it all. Yes,
for example, and a mulsified vinaigrette is one that looks
freamy and it all stays at once. A vinagrette that's
not emulsified, you have to shake it up to get
everything to come together exactly. So the different kinds of
(04:41):
flavorings are going to work better in different situations based
on what it is. Now, because we're doing a liquid
based thing here, and I love these flavors. I use
these warped labs. We use laran flavors for all of
my gummies that we've done. A lot of the different
things that we do we work with you guys. I
love these flavors. I think they're excellence. So this recipe
right here, we're gonna put her back up. I'm using
(05:03):
lemon and orange peel to send it right, So we're
gonna do that, but just to give it that little
extra bit, we're gonna use similar ran flavorings. Oh and
why don't I show you this as well? Well? Yes,
so this is a Swiss peeler from Victoria Knox. It's
the same guys that make like Smith's Army knives. Okay,
they do these excellent peelers. But if you just go
down and peel the exterior.
Speaker 3 (05:20):
Like that's you leave the pith out that which helps
you to avoid the bitterness that that will imparty your food.
Speaker 4 (05:28):
Right at I.
Speaker 3 (05:31):
Always end up with white bits on the on the
peel when I'm doing that with the knife.
Speaker 4 (05:35):
Just hold it tight, pull your hands slowly across like that. Yeah, okay,
so drop those in there. But then I've got these
and I've already measured it out. This is the orange
bakery emulsion right there. A little bit of that.
Speaker 3 (05:52):
Okay, oh that smells good instantly, It's like fresh seeze
orange juice.
Speaker 4 (05:58):
And then I've got the lemon bakery emulsion, a little
bit of that. So basically Luran has done a lot
of the legwork in me for already extracting those flavors
and letting me get those into it. Okay. And then
as a little bit more of a sweetener, a little
natural maple syrup. Now, make sure when you're using maple
syrup out there, Missus butterworths, this is corn syrup that
(06:20):
they've added maple flavoring too. So when you see the
words pancakes syrup, it's not real maple. That's because they
can't say maple syrup. God right, maple syrup has to
be actually maple syrup. It has to be extracted from
the maple trees. It has to be the real deal. Okay, Okay,
So my recipe's calling for a half a cup. Fortunately,
I've got just the right kind of ladle here. We're
(06:43):
gonna measure that out and that's gonna give us a
little bit more of that autumnal flavor profile, help us
sweeten things up a little bit more.
Speaker 3 (06:51):
And I notice you're using unfiltered apple sier. What's the
benefit of using unfiltered apple sier over.
Speaker 4 (07:00):
Generally, so typically apple cider really to be cider, it
should be every component of the apple, you know, mix
together in there. So when you're making apple sider, it's
whole apples that are used to make cider. Okay, Otherwise,
if you're just juicing the fruit, the actual flesh portion
of it, that's apple juice throughout all that. And that's why, right,
so cider will tend to be a little bit more tangy.
(07:20):
It's gonna have more of the acidity in there, and
it's gonna have the different nuances in there. I don't
want straight sweet apple juice in here. I want to
get the flavor of the apples in So the best
thing to do go to your local orchards, get your
local apples, and that's gonna have the most fresh, prominent flavor,
especially if you can get unpasteurized. Is that process will
take some of the flavor out of the apples. Okay,
(07:42):
it's not the worst thing in the world to do it.
Speaker 5 (07:44):
It makes sense. The more you process something, the more.
Speaker 4 (07:46):
You lose exactly exactly. So all we're gonna do is
let this mix kind of come together. As Wow, it
smells fantastics. That citrus really comes through and the nice thing.
So it's an apple cider. Why are we adding citrus?
Because you want to be dynamic, you want you don't
want to be one note. You know anybody can warm
up apple cider, but you want to get some things
in there to make it unique, make it yours. Yes, right,
(08:07):
So if you were in the process of, say, making
an infused apple ciber, right, what I would do? States
like Massachusetts you can find wonderful infused maple syrups.
Speaker 5 (08:18):
Oh, that's a good idea.
Speaker 4 (08:19):
So just for those of you out here might be
chemists working in this kind of stuff. THC tends to
break down somewhere around three hundred degrees, but boiling water
boils at two hundred and twelve. So you can add
a THC infused products to it as long as you
don't cook the crap out of it for a long
period of time, you'll keep that THC in andet Now,
terpenes and things like that. For those of you who
aren't familiar, just talk to these guys next to us
(08:41):
with all the terpenes. Terpenes are plant derived essences, I'll
say something like that, but they're alcohol based usually and
they will burn off very quickly. So if you're gonna
add topenes to something like it, like this from infused product,
add those at the very end area because they will
evaporate even faster than water.
Speaker 5 (08:57):
Got it.
Speaker 4 (08:57):
Okay. So and another you can do if you want
to do an alcoholic version, I recommend dark rum. Spice,
dark roum would be the way to go. Something like
Myers or if you can get down and make a
really good stuff, okay, get those, bring that back up, bring.
Speaker 5 (09:10):
That dark rich flavor.
Speaker 4 (09:13):
I use a spiced rum for this kind of thing.
They're generally going to use, especially in Jamaica, where like
if you're talking about jerk seasoning, they're using nutmeg, they're
using malt spices in that mall spice. They'll be like that,
it's already in their culture, is what they use in Okay,
So those are the same spices they use to flavor
their RUMs. So Jamaica and dark rum, something like that
or any kind of Caribbean dark rum perfect for this
(09:34):
sort of thing. Compliments it very well, and then your
holiday guests will be a little more fun to deal. Yes,
So while sitting up, can we talk about my brand?
Speaker 6 (09:42):
Yeah?
Speaker 3 (09:42):
Absolutely, work labs. I'm excited. I just learn more about
it today. It's the world's first inter dimensional cannabis.
Speaker 5 (09:51):
Oh.
Speaker 3 (09:52):
I'm sorry, but before we go, before we start talking
about your brand, let's take a break really quick.
Speaker 1 (09:57):
You're listening to Cannabis Talk one, Cannabis.
Speaker 2 (10:08):
Talk one oh one, the world's number one source for
everything cannabis.
Speaker 5 (10:14):
Hi, everybody, we're back.
Speaker 3 (10:16):
I'm hiding from Loran Oils and with me is Chef
Phil Frederick, wrote the CEO from warp Flaps. We're making
a spice apple cider using our lemon and orange bake
re emulsion. While we're letting this simmer in the pot,
Chef Phil is going to talk about his brand, warp Flaps.
Speaker 4 (10:32):
Yeah, thank you very much. So we're kind of unveiling
warp labs in the world right now. We are the
world's first interdimensional not intergalactic, interdimensional uh brands. So what
we're doing is we're opening portals to other dimensions and
bringing back the best ingredies we can possibly find for
every using too. So you'll find and I've got some
(10:52):
of our packaging here. It's wonderful. There's seven different effects
that we run through. They're all coming from our different
dimensions that we work with ease, boost, imagine, desire, giddy, groovy,
and dream. Okay, so these are effects are essentially targeted therapy.
So let's say i need to go to bed at night,
so I'm gonna take a little bit of a dream
(11:13):
gummy office in the morning, I want to get going,
so I need some boost, so I'll take a boost vape.
All of our different products, we're gonna do gummies, We've
got pre rolls, and we've got vapes. They all work
in concert with each other. So whatever method you choose
to deliver, we're going to have an option for that.
And you might want to change throughout the day. Perhaps
you want to vape in the morning. In the afternoon,
(11:34):
you're better off with a gummy, you know, Or you're
head to the movies or something like that. You can
take them with you that sort of thing. Okay, So
everything works in concert. We have all the different spectrums,
all the different dimensions are available in each one of
the different products.
Speaker 3 (11:47):
So I like to use cannabis for opening up creativity.
So what experience would you suggest for helping somebody write
or helping somebody explore new ideas?
Speaker 4 (11:59):
Wonderfully approbate out of.
Speaker 5 (12:00):
Your head to create something new.
Speaker 4 (12:02):
Because the what you're talking about is our imagined dimension
which we use for creativity, and as you can see
we have we use targeted cannabinoid blends and terpenes in
concert with THCs as the case may be, or in
the hemp in the help form we might use some
delta nine and have derived in that to achieve these effects.
(12:23):
But the imagined variety you're talking about for creativity is
actually our green apple flavor. So and it's very appropriate
to the sider that we're doing here, but that would
be the one that we want to use for that.
That's excellent for you know, midday, when you've got a chance,
you've gotten through all your regular work and now you
can come up with ideas or anything like that. I
would go with the imagine to help you boost your creativity.
Speaker 3 (12:43):
And what are the terpenes that are in that blend
that helps with the creat o Man.
Speaker 4 (12:47):
You are putting me on the spot terpene blends. I'm
not the scientist behind the terpene blends. I'm the guy
give flavor. Yes, but I'm going to tell you that
and I've got everything right here. Five to one THHG
to CBD with CBG, is.
Speaker 5 (13:02):
It okay kind of mellow out?
Speaker 4 (13:04):
Yep? Yeah, Because remember when you're when you're trying to
be creative and they say this, you know, when you're
working and you're stressed out, you're very focused like that,
you don't come up with a lot of creativity. You
need to relax, you need to disconnect. If you want
to be creative, the ideas come to you when you
least expect.
Speaker 3 (13:17):
It, right, I would say, so like going for a walk,
it always helps clear your.
Speaker 4 (13:22):
Ride, something like that, driving in the car. It's when
you come up with.
Speaker 5 (13:25):
Your best when you're not desperate for it.
Speaker 4 (13:27):
Yeah, if you're trying to push creativity, it doesn't work
that way rightly. You've got to be in modality where
you're relaxed and letting ideas flow, right, And that's the
entire intention behind the Imagine lines and a lot of
the things that we do. Whereas with Boost we're going
to get you with a little bit more of it.
I'm trying to get you a little more energized.
Speaker 5 (13:46):
Got some invaders, so space invaders.
Speaker 4 (13:50):
Invaders another thing I wanted to show you guys. This
is really fun about Our interactive packaging is so augmented
reality integrated into our packaging. And I can't show you
on camera on because you're just not going to be
able to see it. But if you hold your phone up,
it'll vibrate. You're going to get an option to look
at the packaging through your phone and it's going to
give you information about all the product inside the things
(14:12):
that we do, it'll sind a thread model of the
product itself inside of the packaging. And this will work
in the store too, for those of you out there
who going dispensaries and looking for new products to put
on yourselves. When someone's walking through the store, they can
pick it up and they can look at it, and
then they can get information about the products, not having
to talk to anybody to read anything.
Speaker 3 (14:30):
It's got kind of a nineteen Crimes wine vibe to
its very much right over and the person starts talking
about their story exactly.
Speaker 5 (14:39):
And it allows you to keep a really clean, nice package.
Speaker 3 (14:41):
So, like you said, anybody that's looking for a retail item,
it's a nice they're nice, beautiful packages. What booth are
you and everybody needs to go in?
Speaker 4 (14:50):
Here's twenty thirty. We're that way into the left over there.
I know those of you at home can don't really
tell where that is, but yes, you can go experience
the entire Warped experience. They'll walk you through everything, and yes,
I love shout out to Michael who did all of
our designing on all this stuff. Our packaging is so
gorgeous is artwork.
Speaker 3 (15:05):
Check out their instagram at Warped Labs. It's beautiful artwork as.
Speaker 4 (15:09):
Well, and warplabs dot com. Please come and check us out. Everybody,
look at everything we got here. Now, why don't this
also show you? This is our warped block system. So
these are our gummies inside, So it's one hundred milligrams
each individual triangle tears away and those are ten milligrams
each one. But when you buy this, obviously this is childproof,
which you really need, so you know the kids don't
(15:30):
get into your gummies exactly. But it's resealable. And the
nice thing about this is this comes out of the
package when you can keep your gummies with.
Speaker 3 (15:37):
You in your pocket and it's nice and flat and
you're not squishing that you're not.
Speaker 4 (15:40):
Gonna smash your gummies. It keeps moisture out all those
little things that you're gonna want out of it. So
it's a nice little feature that we built into it. Also,
hold your phone up to this, it'll open up our
website and you can see more information about the part.
That's incredible, so very cool.
Speaker 3 (15:56):
So Chef Phil has also been part of our cookbook.
Speaker 5 (15:59):
We were introduced.
Speaker 3 (16:00):
By the Cannabis Talk one oh one to him, so
he's part of our infused cookbook Parts Unbaked. Today we're
going to be for every booth visitor donating money to
the nine eight eight Suicide Crisis Hotline and Chow Culinary
Hospitality Outreach and Wellness. So make sure you get scanned
so we can make a larger donation to them. And
(16:21):
if you're interested in the cookbook, we have PDF copies
if you scan the QR code, and we also have
hard copies. One of the things that I learned about
Chef Phil through the cookbook process and getting to know
him is that he knows Shaolin kung fu.
Speaker 5 (16:39):
Yeah, that's probably one of my favorite parts, so it
comes up every time.
Speaker 4 (16:46):
Yes, I spent five years, I'm training about two hours
a day. I was probably a little more spelt in
those days too. Yes, and it's it's something I don't know.
As a chef, I think you'd like to experience cultures
because food is culture. The food is a gateway into
a person's culture. If you learn about what they eat,
(17:06):
you learn a lot about what they grow, customs and
what their mom made, you know, make when I was
a little kid, that kind of thing.
Speaker 5 (17:13):
That's great.
Speaker 4 (17:14):
It's a great way to connect with people. But as
a result of that, chefs do so much connected they
learned so much about cultures. We kind of become adventurers
of the sort, and we'd like to learn about new things.
So one thing led to another, and I got very
interested in the shell in kung fu, and I can't
tell you how much that really broadened my horizons just
about people in general, because I had to interact with
(17:34):
people in China so much during all of that, and
you know, complete cultural diversity, completely different from everything that
we do here.
Speaker 3 (17:41):
So speaking on what you eat growing up, you were
raised on a farm and you did a lot of
growing of your own food.
Speaker 5 (17:49):
What were some of the staples on your table at home?
Speaker 4 (17:51):
We were dairy farmers, Okay, so we always had so
like growing up, and this is one of the reasons,
probably why I'm so tall from all the hormones. We
would have fresh elk constantly, unpasteurized cream still in it.
You would literally go out to what they call a
bulk tank where they keep all of the milk from
the day in there, and scoop it out with a
steel pail and go into the house and put it
in the refrigerator.
Speaker 5 (18:10):
So that sounds great, it's delicious.
Speaker 4 (18:12):
It took me so long to get used to even
just whole milk, like regular milk. After eating drinking all.
Speaker 5 (18:17):
That, you've had the good stuff, yeah, yeah, you don't.
Speaker 4 (18:20):
Know it is, but unpasteurized, Yeah, it was the way
to go. And obviously so we would have beef, food
raised steers in those sorts of things, which is interesting
to actually know what you're eating. So you learned that
it's very visceral.
Speaker 3 (18:32):
You understand chain a lot more and where you're where
you're eating.
Speaker 4 (18:37):
We also did soybeans, a lot of hay, and lfalfa
because we had horses. My sister was much more of
a horseback rider than I was. I tended for ATVs
and things that I can hurt myself on, and then yeah, soybeans,
alfalfa and corn. We had a lot of corn around us.
Speaker 5 (18:53):
Awesome.
Speaker 4 (18:53):
And of course my grandfather was a very prolific garden
and he had an orchard and he had he was pins.
He would do all kinds of things in the winter time.
He was from the Depression. Actually my mother was adopted,
so he was actually significantly older. Okay, So it was
so cool because Grandpa Royd and we all just we venerate.
This manu was everything to us. He would be out
(19:14):
with his old dog wandering through his gardens in all
through the summertime. My grandmother would be in the kitchen
and she'd be canning beats and making pickles all through
some very old world.
Speaker 5 (19:23):
So it's very in touch with their I can't tell you.
Speaker 4 (19:26):
How blessed I've been to have come up through something
so so you know, what's the word, so so natural,
so organic like that, and then going into this wonderful
culinary scene in Chicago, in Las Vegas and all these
places where I got to work wonderful chefs like the
Pino Solo Lino, and I entered for Wolfe Puck and
I worked with a lot of really amazing people along
(19:48):
the way. So and now I work with the best
partners at one Labs. They're so creative, they're so industrious,
and they're so hard working.
Speaker 1 (19:57):
You know.
Speaker 5 (19:57):
Yeah, all of your booth, your work, it's amazing. So
we're going to take a quick break and.
Speaker 3 (20:02):
Then we're going to come back and we're going to
try the cider that you made.
Speaker 2 (20:06):
You're listening to Cannabis Talk one oh one. Cannabis Talk
one oh one, the world's number one source for everything cannabis.
Speaker 3 (20:24):
Cannabis, Welcome back to Cannabis Talk one oh one. Parts
on biked. I'm hiding with Loran Oils. This is Chef
Bille with war Flabs. We are done making our spice
cider and we're ready for tasting.
Speaker 5 (20:35):
So I've got Emily here with Loran Oil.
Speaker 3 (20:38):
She's from our international division and she's going to be
our first taste tester.
Speaker 5 (20:42):
The first Chef Bville is going to teach us how
to garnish this drink.
Speaker 4 (20:45):
We're gonna first thing I'm gonna do. Let teach out
a whole of knife.
Speaker 5 (20:47):
Okay, oh yeah, this.
Speaker 4 (20:49):
Is a skill everyone should learn how to do. Get
in it at home. So really simple. Take your pointer
finger right this, put it right on the edge of
the blade. Right there, right where he meets the hand. Okay,
and then just wrap your hand around. Okay, watch this.
So if I take it like this and move my hands,
it goes exactly with my hand. If I do it
(21:09):
like this, it's loose.
Speaker 3 (21:11):
I hope you're taking notes because she did just slice
her finger open.
Speaker 4 (21:15):
Okay, So I'm gonna take the shop.
Speaker 5 (21:17):
Cutting yourself pay attend.
Speaker 4 (21:20):
The other thing you want to know is, especially when
you're doing anything like chopping, take your fingers, curl them back, okay,
use your knuckles as a guide and you can just
go through.
Speaker 5 (21:29):
Look at that. It's like butter.
Speaker 4 (21:33):
And there you go.
Speaker 5 (21:34):
Love it.
Speaker 4 (21:37):
So I'm gonna garnish everything, okay, little apple slice a
little bit of orange peel in each one of them, okay,
because you want something to illustrate what you've got to
going on.
Speaker 5 (21:46):
People want to know what they're drinking. That helps them
know the flavor.
Speaker 4 (21:51):
So once again, I'm gonna take my little Swiss peeler here.
Just run it down the side. What you want to
do with your peels, just like a bartender will do.
Just give him a twist.
Speaker 5 (22:01):
This is what I call twists and release that.
Speaker 4 (22:04):
This is the orange oil into it, and then you
pop it in your cup, and then when I add
the cider to it, which we're gonna do you want
to try something? Yes? Are you ready? Now? Do you
do apple cider at home? Do you do mulled wine
for Christmas?
Speaker 5 (22:17):
Yeah? She does anywhere?
Speaker 6 (22:20):
That's Differentkay, Okay, So you're gonna add a little bit
of this in and then we need to steal approval.
Speaker 5 (22:31):
Right, smells amazing.
Speaker 4 (22:39):
Thumbs up. Yeah, twenty out of ten.
Speaker 5 (22:44):
All right, Chef Bill did the job.
Speaker 4 (22:46):
That's all I need.
Speaker 5 (22:47):
Somebody else gets to taste it and we'll start serving
it up.
Speaker 4 (22:50):
Let's get somebody from the cannabis talk.
Speaker 5 (22:51):
When you got it, you've got to give your opinion too.
Speaker 4 (22:58):
Oh, you get a paper cup.
Speaker 2 (23:00):
You know.
Speaker 5 (23:00):
Emily kept making weird noises during all this, so and
weird look at faces.
Speaker 4 (23:04):
So let's see how this tastes. He's a connoisseur man
knows his beverages, you know, slars a part time bartender,
part time board tender.
Speaker 2 (23:15):
Catch some little vegas flu here, So I think this
is a good taste right here.
Speaker 5 (23:21):
So again, what did we what did we go? What
did we put in this? Again?
Speaker 3 (23:25):
If you could go run down the list of ingredients,
so everybody knows what dank.
Speaker 4 (23:29):
Sure that's anything, and well, let's put something on your
website as well. So weve gott a recipe up for
you guys asolutely everybody can follow along. Please remember Loranoils
dot com, warp labs dot com check us all out.
Speaker 5 (23:40):
You have to go to warp Labs Instagram.
Speaker 4 (23:42):
The artwork is and everybody here check out our booth
twenty thirty check them out. So we've got cinnamon sticks, cloves,
allspice berries. Remember to toast those, release the oils as
you get started. The Loran wonderful orange and lemon bakery
emulsions that we add in to really pick up those flavors.
A little bit of fresh citrus zest which gives you
(24:04):
that natural flavor. Maple syrup to sweeten it up. Remember
maple syrup very good, natural sugar digest better. You want
to use things like honey and maple syrup instead of
sugar for sweeteners. It's better for your just your blood
sugar and regulation in it, and using that sort of
things will help to combat the diabetes I can epidemic.
That's alternative, yeah, alternative sweeteners. Then of course the unfiltered
(24:27):
apple cider. Remember, use apple cider, not apple juice in
this very important and then if you want to which
I will add a little dark rum to it.
Speaker 5 (24:38):
Did you mention it? Don't forget to toast your spices.
Speaker 4 (24:42):
You've been over that times. So thank you everybody for joining.
Hey guys, thank you everybody so much for being here.
Thank you everybody for trying our wonderful spice sider. Thank
you clar, thank you Emily.
Speaker 5 (25:00):
Everybody enjoyed the show.
Speaker 4 (25:04):
Remember Warpflavs Warpflavs dot com.
Speaker 5 (25:06):
Check us out to us Happy holidays.
Speaker 2 (25:10):
Cannabis Talk one oh one the world's number one source
for everything cannabis.
Speaker 1 (25:16):
Cannabis
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