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Marijuana: Hot New Ingredient for 2011

Marijuana: Hot New Ingredient for 2011
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  • Post #61 - February 8th, 2011, 10:27 am
    Post #61 - February 8th, 2011, 10:27 am Post #61 - February 8th, 2011, 10:27 am
    The “Heinz of Medical Marijuana Sauces” -- thx to Grub Street for heads-up.
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #62 - February 9th, 2011, 1:52 pm
    Post #62 - February 9th, 2011, 1:52 pm Post #62 - February 9th, 2011, 1:52 pm
    I'd like to state up front that I don't "partake" of this substance.

    That said, I have no problem with others who do and often have provided me with countless hours of strange entertainment. :D

    My mission is this. I have several friends (in California where they all seem to have "prescriptions") who have asked if it's possible for me to incorporate said substance into some of my pastries. I know that the whole brownie thing is very common, but I'd like to push the envelope a bit more and see if I could make pot macarons.

    My thought was to grind up the weed (after skimming out any of the known offensive parts like stems and seeds) into a very fine powder that could be folded into the macaron batter itself with the almond flour and powdered sugar.

    I'm just not familiar enough with the flavor that the weed would impart, so I have no idea if the whole reason the brownie method is so popular is because chocolate is strong enough to cover up some possibly bad taste.

    I suppose I could make plain shells and the flavor the filling only (maybe with an "enhanced" chocolate ganache), but that seems like a cop-out.

    I'm open to suggestions and advice. The Los Angeles friend has a b-day coming up next month and I may head out there for a visit and would love to surprise him with these as he's a HUGE fan of my regular macs.

    Thanks, all!
  • Post #63 - February 9th, 2011, 2:52 pm
    Post #63 - February 9th, 2011, 2:52 pm Post #63 - February 9th, 2011, 2:52 pm
    tgoddess wrote: I know that the whole brownie thing is very common, but I'd like to push the envelope a bit more and see if I could make pot macarons.


    You can just replace the butter in the macaroon recipe with a "canabutter." Grind the pot up with a coffee bean grinder or something of the sort, and fold it into regular butter. Here's a recipe:

    http://cannabis.com/faqs/cannabis_recip ... index.html

    You might want to cure the buds with water before you get to cooking with it to help cut back on some of the stronger taste you'll get. Obviously, better quality weed= better quality butter.
  • Post #64 - February 9th, 2011, 6:45 pm
    Post #64 - February 9th, 2011, 6:45 pm Post #64 - February 9th, 2011, 6:45 pm
    seeds
    ?

    not to worry. my people tell me they haven't seen one in yrs.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #65 - February 9th, 2011, 6:57 pm
    Post #65 - February 9th, 2011, 6:57 pm Post #65 - February 9th, 2011, 6:57 pm
    lk wrote:
    tgoddess wrote: I know that the whole brownie thing is very common, but I'd like to push the envelope a bit more and see if I could make pot macarons.


    You can just replace the butter in the macaroon recipe with a "canabutter." Grind the pot up with a coffee bean grinder or something of the sort, and fold it into regular butter. Here's a recipe:

    http://cannabis.com/faqs/cannabis_recip ... index.html

    You might want to cure the buds with water before you get to cooking with it to help cut back on some of the stronger taste you'll get. Obviously, better quality weed= better quality butter.


    Unfortunately, macarons aren't made with butter, so that won't work.
  • Post #66 - February 9th, 2011, 7:34 pm
    Post #66 - February 9th, 2011, 7:34 pm Post #66 - February 9th, 2011, 7:34 pm
    The active ingredients in pot are not soluble in water. Therefore the weed must be soaked in fat (or alcohol) in order to extract the good bits prior to cooking or ingestion. It seems that for fine pastries, one would not want the marijuana solids included in the final product (it might give the pastries a weird consistency). So I would suggest melting butter in a crock-pot, then soaking the pulverized weed in the melted butter for 24 hours. Use a cheese cloth to filter out the solid matter, then let the butter re-solidify. Use the butter the same way you would regular butter.

    Another option is to soak the weed for a few days in everclear or Polish Rectified Spirits (grain alcohol) , then filter the solution through a paper filter. Let the alcohol evaporate, then use the remaining extract in your recipe. Do not try to boil away the alcohol over an open flame as that might result in a huge fireball, which is good for a rush, but not very safe. Again, an uncovered crock-pot may expedite this step (keep it away from flame or sparks unless you like the no eyebrow look). Using the alcohol method also disolves various sugars and other carbohydrates which makes the resulting product a lttle sticky and harder to manage. Gently heating it will make it softer or simply add back a few drops of alcohol to disolve it.

    Of course, I have never done this personally :wink:, and would NEVER advocate the use of illegal substances (without a proper prescription).
  • Post #67 - July 11th, 2011, 7:45 am
    Post #67 - July 11th, 2011, 7:45 am Post #67 - July 11th, 2011, 7:45 am
    Denver newspaper hires professional pot critic.
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #68 - August 21st, 2011, 12:29 am
    Post #68 - August 21st, 2011, 12:29 am Post #68 - August 21st, 2011, 12:29 am
    Everyone Involved In Pizza's Preparation, Delivery, Purchase Extremely High

    "From its creation at the hands of a stoned-out-of-his-mind pizzeria employee to its eventual consumption by a group of guys so unbelievably high they didn't even realize they had mistakenly given the delivery driver a $20 tip, this pizza spent its entire existence in a dense cloud of marijuana fumes," said pizza-industry watchdog Roger Dernier, who has been monitoring the link between pizza production and illegal drug use since 1991. "In the brief time this pizza spent on Earth, at no point did it come into contact with a single non-stoned human being."

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #69 - October 7th, 2011, 1:00 pm
    Post #69 - October 7th, 2011, 1:00 pm Post #69 - October 7th, 2011, 1:00 pm
    http://www.gourmet.com/food/gourmetlive ... rentPage=1
    In her forward to the Alice B. Toklas Cook Book, M.F.K Fisher claims to have never eaten one of the pot brownies that made the book a countercultural touchstone. She writes that she is told that the brownies (or “Haschich Fudge,” as the recipe calls it) can taste, “slightly bitter, depending on how much pot is put into them, and that (1) they are absolutely without effect and (2) they are potentially lethal.” Her description pretty neatly sums up the common expectation of eating marijuana: a bit of psychoactive Russian roulette with a strange aftertaste.

  • Post #70 - July 5th, 2012, 10:06 am
    Post #70 - July 5th, 2012, 10:06 am Post #70 - July 5th, 2012, 10:06 am
    Weed and Stoner Food, Together at Last [GQ article] wrote:
    What if you could combine two of the mightiest American indulgences—comfort food and reefer—in one meal? We found out: You can!
  • Post #71 - July 11th, 2012, 9:00 pm
    Post #71 - July 11th, 2012, 9:00 pm Post #71 - July 11th, 2012, 9:00 pm
    Not exactly marijuana but close -- I received this amusing email from Sola today . . .

    in an email, Sola wrote:So hemp it was. Executive Chef Carol Wallack and Chef d' cuisine Bob Bagley have rolled together three herb-alicious plates for the Hemp Prix Fixe this month. The main attraction here -- no, we're fresh out of Purple Kush. But how about Hemp-Sesame Seed Crusted Salmon served with Creamy Polenta and Sake Brown Butter? If that doesn't have your mouth watering... you probably have cottonmouth. Regardless, this month's Prix Fixe might just be the best way to savor the flavor of questionable legalities without any of the subsequent run-ins with the 5-0.

    Hele Luna In Uahi Ma Sola (Go Up In Smoke At Sola)

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #72 - June 30th, 2013, 9:41 pm
    Post #72 - June 30th, 2013, 9:41 pm Post #72 - June 30th, 2013, 9:41 pm
    Kosher for passover-

    http://www.huffingtonpost.com/2013/06/28/israeli-rabbi-marijuana-kosher_n_3518933.html?utm_hp_ref=world&ir=World
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #73 - May 3rd, 2016, 12:18 pm
    Post #73 - May 3rd, 2016, 12:18 pm Post #73 - May 3rd, 2016, 12:18 pm
    Kosher and gluten-free pot edibles. Finally.
  • Post #74 - May 3rd, 2016, 5:13 pm
    Post #74 - May 3rd, 2016, 5:13 pm Post #74 - May 3rd, 2016, 5:13 pm
    20mg doses are pretty big... 10mg seems just about right here in Colorado!
    :P
  • Post #75 - May 4th, 2016, 6:18 am
    Post #75 - May 4th, 2016, 6:18 am Post #75 - May 4th, 2016, 6:18 am
    go big or go home
  • Post #76 - March 26th, 2017, 10:05 pm
    Post #76 - March 26th, 2017, 10:05 pm Post #76 - March 26th, 2017, 10:05 pm
    Thankfully, pot is Kosher for Passover. Potzo-brei for Passover:
    Cannabis butter adds a contemporary twist to a traditional Passover breakfast favorite.
  • Post #77 - August 9th, 2018, 7:36 am
    Post #77 - August 9th, 2018, 7:36 am Post #77 - August 9th, 2018, 7:36 am
    Molson Coors makes cannabis-infused beverage deal in Canada

    https://www.cnbc.com/2018/08/01/molson- ... anada.html
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #78 - December 2nd, 2018, 1:04 pm
    Post #78 - December 2nd, 2018, 1:04 pm Post #78 - December 2nd, 2018, 1:04 pm
    at chicagoreader.com, Mike Sula wrote:"I [chef Rocio Vargas] looked down at my cutting board and told myself 'fuck this.'" She walked out in the middle of service and hasn't worked in a restaurant kitchen since. That's when she started Canna Chicago, a cannabis catering company, specializing in pop-ups and private consultations with medical marijuana patients. She threw her first dinner last February in a rented apartment overlooking Milwaukee, Damen, and North in Wicker Park, serving some 25 guests coconut chicken injected with cannabutter, and charcuterie with carrots and cauliflower pickled with vinegar flavored with cinnamon, chile de arbol, and cannabis- infused sugar. She's done 17 events since then, most recently a "Friendsgiving," for which she prepared turkey, stuffing, macaroni and cheese, and roasted acorn squash with chimichurri, all spiked with cannabidiol, aka CBD, the non-psychoactive cannabinoid known for its antianxiety and anti-inflammatory properties (among many others).

    Rocio Vargas’s cannabis catering company helps the medicine go down

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain

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