So I tried my hand at a little experimental cooking today but it didn't work at all and I'm really surprised! I wanted to try experimenting with smaller scale cooking, at the rate of about 1 gram fresh powdered herb per stick of butter to start, then I could adjust upwards in the future.I think a few things could have been the culprit. First I melted a stick of butter in a small pot on low heat, once melted I added 1 gram powdered herb and mixed over low heat. I put a lid on the pot, set the heat to the lowest setting (it's a gas stove) for 15 minutes and occasionally swirled the pot to stir. When I opened the pot the butter had browned, but not burned. I let it cool some with the cover on and then strained it through cheesecloth. I put the liquid in the fridge to harden and after squeezing out all the liquid, I discarded the then dark brown herb powder. I split the butter into two once it was a solid and my friend and I each had ravioli with spiked brown butter sauce. The problem is I didn't get the slightest bit high. I waited 3 hourds before giving up, rolling a joint (my solo is out for warranty), and writing this post. So what did I do wrong? What do you think of my methods? I hope this was interesting.