Edibles are all we have dabbled in thus far, but I am wondering, especially since you used the term “strain-specific” to describe nuanced flavors of various strains of flower, what are the consumption methods that allow one to experience the full range of effects/benefits a strain offers...the entourage effect? I see…

The chemist goes all PV=nRT on us. Love it!!!

How does this not manage to be overly bitter from the pith being blended up? I tried a suggestion from Stella Parks (on Serious Eats) that involved macerating the carcasses with sugar then straining off the liquid, and that was delicious, but pretty bitter. (link: https://www.seriouseats.com/classic-limeade-lime-syrup-…