Once upon a time, kief and hash and high-THC pot were all the rage. We smoked G-13 (“the government’s secret weed invention!”) out of human-height gravity bongs; we ate vitamin C because the frat guy who sold us our weed said it would “potentiate” our high.
Sometimes, we baked brownies which then got us baked, shooting us up into the stratosphere while we watched only the finest Adult Swim cartoons. Maybe we traveled to Amsterdam and ate an edible or two before our interest shifted to the exquisite, totally-legal buds.
Not everyone loved weed food back in the day. But in 2016, it’s the hottest new thing in medical and recreational communities alike, and it’s helping stoners and foodies unite.
According to The New York Times, “cooking with cannabis is emerging as a legitimate and very lucrative culinary pursuit. “In “Pot Pie, Redefined? Chefs Start to Experiment With Cannabis,” Kim Severson writes that line cooks are leaving their jobs at major restaurants to answer the siren call of marijuana.
Cooking with marijuana has more than one purpose. While some use it for its distinct high, others approach the task with an end goal of using the herb for its flavor — literally, as seasoning. But IMO, I like the idea of achieving both, and to that end, I’ve been meaning to make some ganja garlic bread or 420 fettucine alfredo.
You might not realize this, but it’s not hard at all to make inventive edibles at home, assuming you can hit up the dispensary for some canna-butter or THC tincture.
If your recipe is fat-based (cookies, scones, or even sautéed vegetables), you can make it with cannabutter; other recipes may call for tinctures. It’s as easy as that: substituting a single ingredient.
Fortunately for all the cannacooks who benefit from these new jobs, the demand for edibles has grown in basically all weedsmoking populations. Where once spiked chocolate bars were the ultimate way to get high, now there are German chocolate truffles, eight varieties of gummies, and slices of gourmet cheesecake.
And the trend hasn’t limited itself to the clubs. Chefs are experimenting with ways to take weed to the next level, creating expensive, many-course meals that incorporate cannabis ingredients where they fit.
It’s a brave new world out there. Enjoy it.