The love for Sriracha hot sauce is practically ubiquitous, what with the way Huy Fong’s marketed their take to the tune of universal recognition and appeal. But such extensive appeal doesn’t grow legs without a sauce that’s comprehensive in its application on damn near any food and dish. Simply put, Sriracha sauce has earned its place in the pantheon of daily hot sauce go-to’s.
But what if I told you that Sriracha can reach another level of allure through a little bit of cannabis? Yes, you read that right, the possibility of a medicated, THC-infused Sriracha sauce is in fact a delicious reality thanks to the brilliant folks at Potli. Founded by Felicity Chen and Christine Yi, Potli offers CBD-infused food and cooking essentials, which range from honey to chili oil.
As part of an exclusive Lunar New Year release, Potli will be officially announcing today the drop of this cannabis-infused Sriracha hot sauce that’s aiming to elevate your next meal in more ways than one. That’s because nano-emulsified THC used in it allows for faster, more efficient absorption. Translation: your tastebuds and mind-state are taking the elevator up a few floors in about 15 minutes or so.
Availability for now is limited to select dispensaries in the San Francisco Bay Area, with wider availability trickling in throughout this week. If you’re not near a California dispensary, buy Potli’s other THC-free products online at www.potlishop.com.
We all love to get our geek on, right? Making science happen in the home through dynamic experiments is a great way to have some fun. It’s especially exciting when we get to sample our creations, because that’s something you could never get away with in the lab. Luckily, through some hands-on food science experiments, you can have your cake and eat it, too!
Ramen can be pretty boring on its own, especially with that plain yellow color. Have some fun with it like Timmy Tomato did and make ramen of many colors instead to spruce up your noodle game.
This is a clunky and complex experiment for sure, as YouTuber KeefCooks shows. Setting the whites and yolks at different times to cook is definitely not the most practical way to cook an egg. However, the long, cylindrical egg you get as a result is sure to blow everyone’s mind as you slice into it and serve it up. It’ll definitely be worth all the trouble.
HooplaKidzLab shows you how to make this scientific phenomenon happen easily with just soda water and raisins. The soda pushes the raisins around because of how light they are, creating a cool rippling raisin effect. It makes for a cool moving decoration until the raisins stop moving, at which point you can eat. They may be a little fizzy, but they’ll still taste good.
DIY Unicorn Frappuccino
Remember the color-changing, kaleidoscopic Unicorn Frappuccino? While it may be gone from the Starbucks menu, you can use the power of science to make it at home — color-changing part and all. The secret lies in the acidity of that blue syrup that causes the frappuccino to change color. YouTuber Jerry James Stone has got you covered on how to make that happen, so get going!
Miracle Berry Fun
This science experiment actually takes place in your mouth. As shown by Good Mythical Morning in the above video, you can play with your mind by consuming miracle berry tablets. These contain a special protein found in the berries called miraculin, which tricks your taste buds and brain into thinking that sour foods are in fact sweet. You won’t believe what you’re tasting, that’s for sure.
You can extract the gluten out of your flour and pump it full of air to make some cool foodie balloons! Top tip: while Flying Junior’s video doesn’t show this, stick a gluten ball in a hot oven and watch it inflate like crazy. Gluten is a strong protein network that traps in air and water perfectly, making it a great substance for a food balloon. It’s seriously one of the coolest things ever.
DIY Sour Candy Fidget Spinners
Hop on the crazy viral fidget spinner trend and make your own edible version. YouTuber Collins Key has got some fun tips and tricks to help you out along the way.
Making Sugar Bowls With Balloons
Relying on the conversion of sugary water to a glassy solid helps you figure out how to make the perfect sugar bowl to serve desserts in! YouTube channel How To Cook That has mastered how to make these bowls come out spot-on each time, so refer to their video to make your own.
Harnessing the power of science to grow your own food for three bucks in assembly cost? Is this real life?! It definitely is, and MIGardener is showing you how to make your own simple hydroponic system at a cheap price in a short amount of time. The food you’ll reap from this is easily worth the little effort it takes to construct.
Frozen Chocolate Wind
If you like playing with molecular gastronomy, this is the food experiment for you. MOLECULE-R Flavors has got an easy but cool way to turn foamy chocolate into a light, airy frozen treat. Blending air with soy lecithin is the key here, and allows you to make a light, tasty dessert that anyone will love.
Soy Sauce Foam
As the above video from How To Make Sushi shows, it’s pretty easy to turn the usual condiment of soy sauce and wasabi into an wispy, next-level foam. Combining air with a natural stabilizing agent allows you to recreate this cloudy condiment easily. It’ll be an interesting textural change from how you usually eat sushi that you may not want to revert from.
By spraying food colorings on at shallow angles, as shown by ayarel01 in the above tutorial, you can trick eyes into thinking the cake changes color as it rotates. It’s a pretty nifty optical illusion that’ll shock anybody who gazes upon this dessert.
The Scientifically Perfect Cup Of Tea
Ever wondered what it really means to have the perfect cup of tea? Luckily, some scientists figured out the exact formula and recipe for us, and YouTube channel SORTEDfood is here to guide you through making it. You’ll never have a bad tea-drinking experience again after watching this.
While it’s impossible to figure out who originally came up with the genius invention of the “pot brownie,” it’s safe to say that the concept will live on for eternity. Even to this day, folks everywhere are still trying to perfect and recreate their own versions of the legendary recipe.
Now, thanks to the newly founded legalization of recreational use of MJ in states like Washington, Colorado, and most recently, California, the aspects of cooking with cannabis are becoming more widely accepted. And, with more acceptance, comes improved technique, efficiency, and more deliciousness.
Since 4/20, aka the biggest celebration of cannabis all year, is almost upon us, we picked up your fave low-cal, high protein ice cream, Halo Top, to make the day — and the pot brownie — even more delicious. See our recipe for “Pot Brownie a la Mode” below.
Remember, everyone’s cannabis tolerance varies. FOODBEAST recommends consuming medicated edibles with oversight and caution. You can always eat more — not less!
Pot Brownie A La Mode Checklist
You will need:
– baking sheet
– cannabis grinder
– baking pan
– About 16 hours of cooking time
7-14 grams of cannabis
½ pound clarified butter
½ cup Cocoa powder
½ cup flour
3 ½ cups sugar
8 whole eggs
For the pot brownie al a mode recipe you’ll need 7 – 14 grams of cannabis and a ½ pound of clarified butter, to make cannabutter. Grind up the cannabis — preferably on a baking sheet — then bake for 30 minutes at 240 degrees.
After your cannabis is done baking, transfer it into your crockpot. Next, take the ½ pound of clarified butter and mix into cannabis and mix thoroughly. Let mixture cook on low for 6-8 hours.
After your cannabutter is done cooking for 6-8 hours, strain the mixture using cheese cloth. Just be sure that there is no plant material left. Let chill overnight.
Next, it’s time to make our brownies. Combine one ½ cup cocoa powder, a ½ cup flour, 3 ½ cups sugar, and 8 whole eggs into a large mixing bowl and stir. This mixture should yield a thick chocolatey paste.
Add in the ½ pound of cannabutter and one ½ cup of melted butter. It’s also a good idea to coat your pan with a nice layer of cannabutter so the brownies do not stick. It’s best to use a 9” x 13” or 11” x 15” pan.
If you only have a small pan, try not filling it to the top — the brownies will come out undercooked. You can use a toothpick to check if brownies are done. If brownies stick to the toothpick, cook them longer.
Set oven to 300 degrees and bake for 40 minutes. After cooling, cut and serve with a scoop (or more) of Halo Top ice cream (we used Vanilla Bean!).
The variety of ways in which alcohol can be consumed now is continually growing, and ranges greatly from ice cream to gummy bears. Hell, even whiskey pancakes are a thing now too, and in case you were wondering, they’re fan-freaking-tastic.
Well, thanks to the inventiveness of two children, one father was able to come up with a fun and safe way to both eat and enjoy the bubbles.
One day Rilina and Dylan were playing with their father, Dr. Dat Q. Tran, when they posed the question that changed their lives: “Why can’t bubbles be lickable and made from any liquid?” Dr. Tran thought about this for a while and spent the next several months doing research and development decided to fill the void in the market with Bubble Lick Edible Bubbles.
Edible bubbles are nothing new, and they’ve actually been around for some time now. Now, for the first time, you can actually flavor the bubbles yourself! All you have to do is pour whichever liquid you want into the bubble bottle, shake it up, and voila! Tequila bubbles!
Each pack comes with 6 bottles, and each bottle is filled with 25ml of the bubble solution, leaving enough room for you to put whatever liquid you want in the bottle to give it your own personal flavoring. This amazing little creation is sure to be the hit of your next summer pool party. Just don’t confuse them with regular bubbles, because those taste like shit.
Vodka Cranberry bubbles
Scotch on the Rocks bubbles
These boozy bubbles can be found on a variety of websites, including the company website, Firebox, Amazon, and many others, with prices for the six-pack ranging from $13-16.
Jack Conway, from Maghera, Ireland stumbled across an immense 22-pound ball of ancient butter in a bog, a soft, wet and muddy terrain. According to The Irish Times, the “bog butter” was buried five meters deep in Ireland’s northern Cavan County. Andy Halpin, head of the national museum’s antiquities department, told the paper:
“Theoretically the stuff is still edible—but we wouldn’t say it’s advisable.”
Experts say the 2,000-year-old butter is theoretically edible, though consumption of the ingestible artifact is not advisable. Conditions of the bog, such as cool temperatures, low oxygen levels and high acidity, naturally preserved the butter.
Conway, who discovered the butter on June 9, first reported his finding to the Cavan County Museum. The lump of butter was then transported to the National Museum of Ireland to be carbon dated and preserved. Savina Donohoe, curator of the Cavan County Museum, wrote in an email:
“A find like this is extremely significant in terms of our history and heritage. It does smell like butter. And although I did not taste it there was a strong smell from my hands after touching and holding it.”
Donohoe speculates that since the butter was not enclosed in a protective case, it is possible that it was buried as a religious offering. Back in the day, dairy was a luxury food item that could only be afforded by the wealthy. According to the food research nonprofit Nordic Food Lab, dairy was also used as payment in taxes and rent. A bog would have been a safe place for storage.
Finding ancient lumps of butter isn’t that odd in countries like Ireland and Scotland. To date, there have been approximately 400 similar discoveries. In 2013, turf cutters in Ireland’s Offaly county unearthed over 100-pounds of 5,000-year-old bog butter inside a keg.
Cupcakes are amazing, but there’s nothing worse than an overeager bite that accidentally gets some pasty paper instead of delicious cake. Well, you won’t have to worry anymore, you cupcake devour-er you. Edible cupcake wrappers are now available from Dr. Oetker, and they’re just as magical as you’d expect.
The edible wrappers come in gorgeous pastel colors, are made from a crispy wafer-like material, and can stand up on their own, so you don’t even need a cupcake pan. Just plop these babies on a baking sheet, add your batter, and soon you’ll have enough tiny cakes for all your friends. The wrappers are also bake stable, so they can stand a hot oven, but will still retain their crunch when you bite into them. They’re also, you guessed it, gluten-free.
Each pack of six is just over four dollars, but honestly, we’d be willing to pay for peace of mind and no paper in our mouths.
Most kids growing up have heard (and ignored) the spiel many times over: don’t eat raw cookie dough or you’ll get salmonella poisoning and die. We had our little friends raw eggs to thank for that one, but a new line of ready-to-eat cookie dough bites does away with the eggs entirely to create — yes — edible, salmonella-free cookie dough.
They’re called Unbakeables and they come in nine different flavors, including “Thin Mint,” birthday cake, peanut butter & jelly, oatmeal raisin, and of course, chocolate chip. Each 3 or 10-pack tube is available for purchase online and in a few stores and farmer’s markets in Connecticut and New York.
Not lucky enough to live out there or too impatient to wait for shipping? (Come on, you don’t even want to wait for the cookies to bake.) We’ve found you a five-minute recipe, here.