I’M THE BADDEST BITCH IN THIS CLUB!!
I GOT SEVEN-UP IN MY CUP??!!
I GOT BUBBLES UP IN MY TUB???!!!
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Thoughts on Rosin Forms
I had a recent interaction that got me thinking about physical form descriptors commonly used for concentrates & extracts, especially rosin. Two widely used examples are budder and badder.
[[MORE]]First off, it’s silly to 420-ify the base words with dd instead of tt, but whatever.
More perniciously, one might think of these metaphors in the baking sense, which would seem like the point. Perhaps, like my dumb ass, you think of butter in its softened form and mistake batter for kneaded dough. Perhaps instead you are a baker whose first impression of butter is a cold, hard stick. These terms serve neither perspective.
I’ve long thought of doughy consistencies of concentrates as badder, and runnier but not saucy consistencies as budder. My interaction was with someone who bakes, and they corrected me about batter. Turns out I do not prefer batter, I prefer dough.
To me, dough is a good metaphor for rosin that appears solid (not wet/loose) but is soft and pliable to the tool. It stands in better contrast to badder or budder. It is ideal for handling and dosing, and it locks in flavors.
Still, do we really need another borrowed term to describe what we see and feel in rosin?
I’m not sure where I land. On one side, we are sensory animals, so anything that aides better should apply. On another, concision is key in complex matters. In a conscious effort to bridge both, I’ll start listing the type of cure (if known; IC discloses this, at least), plus my usual description in words like dough and badder. And as for those, I’ll start thinking of looser forms as the latter.
