I like schwag very much for cooking because, like daihashi, it's got that sativa high that seems to stand up well to processing at high temperatures (mmm caramels) without ending up with nothing but couchlock. Plus it's quite reasonably priced.
As with all things, I've run across many grades of brick. Some, the higher-quality 'green brick', is actually not unpleasant at all, and for someone like me who has a whole stable full of pure indicas, it's a really nice break from the norm to get a strong, clear high. My tolerance is definitely of indi-doms, and sats just send me to da MOOOOOON lol!
As long as it still retains a fairly pure scent to it, and has been apparently treated well (besides being sat on my an elephant or stuffed into a trash compactor), I consider it just one more bit of variety in the world. And that's not always a bad thing
