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9 Of The Fanciest Weed-Infused Dishes In The World

The 2016 elections marked the final tipping point of accepted recreational cannabis use in the United States. Now, out of 50 states, more have now transitioned to some degree of medical or recreational cannabis use. This has brought cannabis culture to the forefront of society, the economy, and even the kitchen.

Now that cannabis has expanded to recreational use in Colorado, Washington, and California, many products like edibles, beverages, and actual brick and mortar restaurants have started to gain exposure, bringing cannabis-infused cuisine to the public for the first time. Even television shows like Bong Appetite on Viceland, showcase how far you can push the limits of cannabis infusion into dishes of every culture.

As many people are beginning to explore their curiosity of cannabis, thanks in part to newly adopted regulation, there are incredible things being created, and most importantly, it all looks delicious. So, if the uncharted world of cannabis-infused dishes has piqued your curiosity, here are a few dishes you can sink your teeth into, and a few that might give you the inspiration to legally create your own.

Seared Bone-In Rib Eye With a Garlic-Herb Canna-Compound Butter

Well-known canna-chef Melissa Parks, who recently authored the cookbook Herb: Mastering the Art of Cooking Cannabis, showcases many different infusion concepts from the advanced to simplistic. In an interview with VICE, Parks explained that as a chef she wanted to take her talents to the next level, and in doing so, the inspiration for her cookbook came to fruition. While this seared bone-in rib eye with garlic-herb canna-compound butter might seem daunting, it’s quite easy. One cup cannabutter, which can be purchased at a dispensary or made at home with the right ingredients and a quick YouTube tutorial, is featured in the recipe.
– 1/4 cup fresh parsley
– 1/2 tsp garlic powder
– 1/4 tsp onion powder
– 1 tsp sea salt
– 1 tsp garlic salt
– Fresh cracked black pepper to taste
Canna-compound butter should top steaks right before serving. Enjoy!

Cannabis Ceviche

In 2015, Robyn Griggs Lawrence made a name for herself after her highly acclaimed cannabis cookbook hit shelves. The Cannabis Kitchen Cookbook features Lawrence’s recipes, like cannabis and other extremely intricate recipes like seared Wagyu New York Strip with cannabis rub, that can be made on your own. Lawrence also includes simple recipes for cannabis-infused butter and 20 minute olive oil that serves six to eight people, with a THC per serving scale of 10 milligrams.

2 pounds firm, fresh red snapper fillets (or other firm- fleshed fish), completely deboned and cut into 1⁄2-inch pieces
1⁄2 cup fresh-squeezed lime juice
1⁄2 cup fresh-squeezed lemon juice
1⁄4 cup cannabis-infused olive oil
1⁄2 red onion, finely diced
1 cup fresh seeded tomatoes, chopped
1 serrano chili, seeded and finely diced
2 teaspoons salt
dash ground oregano
dash Tabasco or light pinch cayenne pepper.

Hapa Sushi

Puff the magic dragon. #420 #hapatime #hapasushi #munchies #lodo #specials

A post shared by Hapa Sushi Grill and Sake Bar (@hapasushi) on

The cloud of legalized cannabis has been floating over Colorado since 2012, with medical shops opening in Colorado in 2000. With lenient laws regarding consumption, the public’s curiosity has shifted to seeking out more cannabis-based experiences, especially in the form of fine dining. In 2009, Boulder-based sushi restaurant Hapa Sushi started a weed-pairing and sushi menu that became a model for the next frontier of canna-cuisine. Hapa encouraged people to come in and smoke, relax, and eat, while providing a suggestive pairing menu that included: Honey Miso Salmon with Sour OG or Pakalolo Shrimp, paired with Pakistani Kush.

Super Lemon Haze Olive Oil and Baked Eggplant Parmesan

Cannabis chef Jessica Catalano, author of Ganja Kitchen Revolution, invited Viceland’s Bong Appetit to join her at her home to learn more on how food can be infused with THC and, more importantly, how it can be done naturally and organically. Catalano demonstrated how to create THC-infused olive oil, a new pantry essential that can elevate any dish. 

Carrot Confit Gnocchi with Cannabis-Infused Pea Emulsion

At 23, chef Chris Sayegh, aka the Herbal Chef on Instagram, has become a well-known private chef that hosts $500-per-plate canna-dinners. Sayegh has appeared on Vice’s Bong Appetit and has clearly carved out a new niche as the public begins to accept cannabis cuisine as a safe and acceptable way to experience something exotic. Attendees can taste dishes like carrot confit gnocchi with cannabis-infused pea emulsion, followed by New York strip steak with parsnip puree and a “medicated” red wine reduction, according to Reuters. The finale: a sticky toffee pudding with toasted coconut and pot-infused chocolate. In a recent interview with Reuters, Sayegh explained his vision for his weed-themed pop up dinners. “You’re eating with a different perception with each bite, with each course. You’re literally changing your brain chemistry and you are viewing this food differently than you did five minutes ago, 10 minutes ago.”

Cannabutter-Basted Beef cheek, Weed-Smoked Tuna, With Pot Leaf Juice Dippin Dots

Chef Marcel Vigneron was the host-chef on the debut episode of Viceland’s Bong Appetit. If you haven’t seen the show, it’s worth watching. The public got its first look at what it takes to cook a multi-course cannabis-infused dinner. Chef Vigneron used cannabis oil to rub a whole tuna, then by using a tobacco smoker, used cannabis flowers to give it a nice coating of smoke.

Marigold Sweets

Cannabis Chocolatier Vanessa Lavorato started the company Marigold Sweets, a Los Angeles-based company that has been producing sweet, chocolatey medicine since 2010. Now one of the main hosts of Viceland’s Bong Appetit, Lavorato’s become a household name. These days her $36 box of gourmet cannabis-infused chocolates are considered high-end in Los Angeles area dispensaries. Marigold Sweets feature different lines of cannabis confiserie, like the Fleur De sel Caramel; an organic, handmade, dark chocolate with notes of vanilla bean.

Defonce Chocolatiers

Created by former Apple employees, Defonce Chocolatier is one of the premier edibles on the market right now. With an array of delicious flavors like vanilla, matcha, and milk chocolate, Defonce has perfected a dosing technique that will allow users to indulge without the fear of over-medicating. By dividing each bar in 18 parts, each section of one chocolate bar is designed to provide 10mg of THC to the user. Leave it to former Apple employees to invent a way to leave the guesswork out of getting stoned.

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Alcohol Drinks

This Tropical Cocktail Is Served With A Faux Joint To Keep Lit While You Sip

With the passage of Prop. 64 in November, there’s only a matter of time until pot-friendly businesses are able to set up shop in California. It’s already being theorized that this newfound canna-industry will include everything from wholesale dispensaries to brick and mortar weed-centric lounges, cafes, and restaurants.

Until then, pro-pot Californians are dreaming up creative ways to celebrate the coming era of legalization through not-so-subtle methods, that give us a glimpse into the future. Now, it seems a Huntington Beach, California restaurant and cantina is already trying to lead by example.

Pacific Hideaway, located inside the Shorebreak Hotel, is paying homage to the ganja gods by creating a tropical cocktail that is served with a smoking “joint” clipped to the side of the glass.

Named after the stoner cult classic film Dazed and Confused, this cocktail is made with Caña Brava Rum, plantation pineapple, ginger, and lime. But the piece de resistance of the drink is the oregano and sage doobie garnish, that when lit, gives a complimenting aroma to the cocktail.

While this faux joint isn’t going to get the party started, it’s a subtle reminder that legal cannabis is just in its infancy stage and there’s much more to come.

So, if you’ve never had the chance to channel your inner Matthew McConaughey and ask someone if they have a joint — just ask the bartender at Pacific Hideaway — it’d be a lot cooler if you did.

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Get Baked With This Delicious Recipe For Cannabis-Infused Brownie A La Mode

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:

– crockpot

– baking sheet

– oven

– cheesecloth

– cannabis grinder

– baking pan

– About 16 hours of cooking time

Ingredients

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!).

Created in partnership with Halo Top Creamery

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Hit-Or-Miss Now Trending

‘#DiningAndDabbing’ Is A Secretive Trend On IG That’s A Unique Take On Cannabis And Cuisine

With the passage of Prop. 64 in California, and other recreational cannabis initiatives in Arizona and Nevada, the door is now open for Americans in three neighboring states to start taking full-advantage of their new found rights as cannabis consumers.

However, while recreational cannabis use has yet to fully kick off on California soil  —  in terms of storefronts and cafes —  cannabis users are taking it upon themselves to dictate the boundaries of where and when the appropriate places to smoke, vaporize — and dab really are.

It’s 2017 and it’s no secret that cannabis can enhance the user’s eating experience. In fact, Viceland produces shows like Bong Appetite, which documents the process behind grandiose, 5-course cannabis-infused dinner parties, illustrating how food and cannabis can intertwine seamlessly.

Now, within the last year, the hashtag “#DiningAndDabbing” has become a new secretive trend appearing on Instagram. The #DiningAndDabbing trend seems to have been brought to life by Instagram user @Dr.Seuscio, a high-end glass and cannabis connoisseur who clearly loves cannabis, along with Korean and Japanese barbecue spots. 

However, the fun doesn’t seem to be limited to Asian cuisine, but rather anywhere the Dine and Dab can be pulled off discreetly enough to not attract attention.

For those unaware, “dabbing” is the term used to describe the act of smoking cannabis oil. In short, cannabis oil is a very highly concentrated dose of cannabis, which is made by extracting the psychoactive properties from the plant.

With Instagram as his publisher, Dr. Seuscio and his friends have been documenting themselves taking dabs —  without permission — at high-end Korean and Japanese BBQ restaurants while their food smokes and sizzles on the grill using the hashtags “#DiningandDabbing and #KoreanDabBq

Dr. Seuscio said that the cloud of smoke is usually the hardest to conceal — not the smell.  He added that, “good dabbing smells pleasant and doesn’t linger especially in well ventilated spaces.” He also mentioned that there is no need to ask for permission — if you are willing to beg forgiveness.

“It’s the visual from the cloud,” he explained via private message on Instagram. “The smoke from the meat or steam from a hotpot provides cover for the cloud created. Most important, be respectful and make friends through good tipping.”

Could Dr. Seuscio be a pioneer for Americans who have spent decades dreaming of a day when they, too, could pull up a chair at their favorite restaurant and be able to light a joint — or dab — without fear of legal consequences?

The answers is definitely.

In fact, speaking to Dr. Seuscio through private message on Instagram, he explained that he’s in the process of organizing an official Dining and Dabbing event — with permission from restaurant owners.

“I’m actually trying to organize a ganja restaurant takeover sanctioned by the owners, of course,” Dr. Seuscio wrote. “Where we bring our own meds and equipment and can dab at a restaurant while we enjoy a meal off of a limited menu, where everything offered is only the best quality. And if it’s well received, we’ll possibly make it a repeating event.”

You may or may not appreciate his interests and hobby, but it sure gives a unique take on elevating good cuisine.

One thing is for sure — that Korean barbecue looks damn good.

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Feel Good Hit-Or-Miss Opinion Toasty

Cannabis-Themed Dinners Are High-Key Becoming More Frequent

The latest in dope things that chefs are bringing to the table are cannabis “infused” multiple-course dinners. What a time to be alive! With recreational marijuana gaining speed in way of legalization it’s about time that it’s recognized in fine dining culture. Garden to table has taken on a whole new meaning with the inventive and elegant cannabis-themed dinners, and they’re a beautiful thing of the very near future for all of you Foodbeast marijuana enthusiasts.

Chefs are collectively one of the most creative groups of people in today’s society, so it’s no surprise that they’re continuing to find ways to introduce new and exciting techniques in the culinary industry.

One young California chef, Chris Sayegh has established quite a name for himself as the “Herbal Chef.” Born in New York, educated in Santa Cruz, and trained in Michelin-starred restaurants, he cultivated a successful career combining cannabis culture with his passion for cooking after growing tired of the pot-brownie edible scene. Sayegh has a background in molecular gastronomy so naturally, the science behind the infusing of ingredients with THC was something he found intriguing.

Said “infusing” consists of using cannabis oils and a vaporizer to very literally, infuse any ingredient with THC. This results in a strategically dosed ingredient that makes up an entire dish, therefore yielding diners with a precisely desired high.

Sayegh hosts these unconventional pop-up infused dinners around LA for $200-$500 a seat with the catch being, according to LA Weekly, “can only be hosted by a medical collective of which all diners are a member.” So you’ve got to be a part of the club.  Other cannabis pop-ups around NY and LA occur at undisclosed locations and are held in “secret,” but not for long.

A little taste of what you can expect from a pop-up hosted by Sayegh include dishes like: confit carrot gnocchi with cannabis infused pea emulsion, NY strip steak with parsnip puree and a “medicated” red wine reduction, and a sticky toffee pudding with toasted coconut and cannabis-infused chocolate. 

Now, I’m the kind of person who will order dessert before the main course, (some of you will call this gluttonous, I call it “priorities”) so this is like music to my ears as dessert is often my most highly valued course of a meal. I fully embrace the opportunity to experience one of my favorite things like dessert in an entirely new way: getting high by way of THC-infused sugar. 

Chefs across the globe are beginning to incorporate these infusions and other techniques and influences of the herbal dining in their upscale and multiple course diners. The primary focus still lies heavily on the use of fresh ingredients and unique dishes, as the cannabis infusions are only a way to elevate the fine dining experience to make it that much better. 

Some other big names in this cannabis cooking game include: Melissa Parks, who helped write the cookbook Herb: Mastering the Art of Cooking with Cannabis, which teaches us how to make cannabutters and cannaoils, then use them in various recipes.

Top Chef winner Hosea Rosenberg orchestrates another kind of elevated herbal dining experience with his “strain-pairing dinners.” He prepares several courses and appropriately pairs each dish with a complimenting strain. According to High Times, one of the parings at a Harvest Dinner hosted by Rosenberg included the use of a “more intense and spicy” OG White paired with the main entree of Boulder County flatiron steak, potatoes and squash, charred corn and herb sauce, supplemented by a Cabernet Sauvignon from the Napa Valley. Rosenberg is also the guy behind the cannabis infused YOGA BRUNCH in Colorado this past August.

An expertly paired and prepared cannabis brunch following yoga with a view is something that likely came out of my dreams.

Come November, I sincerely hope that we are all fortunate enough to experience one of these extra special cannabis dinners as they’ll likely be popping up somewhere near you.

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Hit-Or-Miss Humor

Mom Mistakenly Thinks Her Daughter’s On Meth, Apologizes With Cake

Moms always fear the worst for their kids. If you don’t answer their phone calls, they think you’re dead. If they catch you kissing your partner, suddenly you’re dating a whore. Let’s not forget the favorite of every son, or daughter: if you’re acting strange, at all, you’re on drugs.

This hilarious throwback tweet from a girl named Rachel Gelmis showed the result of an accidental failed drug test that freaked out her mother.

Gelmis, now 20, said her mom requested her high school conduct a random drug test on her, which is already a paranoid thing to do. The test results showed that Rachel was not only on drugs, but she was on every drug. When the false test got back to her mother, she was mortified to find that her daughter wasn’t just on something mild like weed, but cocaine, meth, and even heroin, too.

As you can imagine, mama Gelmis was going to help her daughter fight this addiction, the only problem is that the school misread the test, and Rachel was actually as clean as Will Smith’s rap lyrics.

An apology cake was in order, as her mom was embarrassed and sorry for doubting her daughter’s sobriety. The cake read: “Sorry we thought you did coke & meth & pot & heroin.”

Now she’s off to college, probably doing all those drugs, for real.

Just kidding, Mrs. Gelmis. You have nothing to worry about, although you probably will anyway.

h/t distractify

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This Guy Turned His In-N-Out Meal Into A Bong [WATCH]

A video posted by Big Tym (@tymbussanich) on

It’s not unusual to catch a stoner at In-N-Out Burger, as one of California’s most potent cures for the munchies is the cheesy, toasty, secret sauce-filled Double-Double.

While In-N-Out can hit the spot after a relaxing smoke sesh, Instagram chef Tym Bussanich disrupted the order of things by combining the meal and his bong hits — at the same damn time.

The In-N-Out Bong is just as ridiculous as it sounds, as Bussanich stuffed his drink cup with fries, made somewhat precise cuts along the cup and through the burger, stuffed the makeshift bowl with his choice of weed, and proceeded to smoke his burger-loving heart out in the middle of Venice Beach, California.

In-n-out bong!!!! Animal style Watch previous video

A photo posted by Big Tym (@tymbussanich) on

Tym said it was his first trip to In-N-Out and he sure made it a memorable one, or forgettable one, depending how strong that green was.

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News

Edibles Accidentally Get 19 Kids Sick At A Quinceanera

SFWhat started off as a sweet, fun party for many, almost ended in what could have been an unfortunate tragedy, as marijuana-laced gummy candy caused 19 people to get sick at a quinceañera in San Francisco, with most of the victims being children.

According to the LA Times, the affected party-goers presented signs and symptoms comparable to those who have ingested weed edibles: lethargy, high blood pressure, dizziness, confusion and nausea. More than 68% of the people affected were 18 years old or younger.

The party took place at the Women’s Building in the Mission District of San Francisco and officials are now investigating the catering company to make sure they, or anyone who assisted the party didn’t provide the weed edibles intentionally.

Dr. Thomas Argon, a health officer in San Francisco stated, “If these candies are confirmed as edible marijuana, then this event is a strong warning about the dangers of edibles, which can be very potent and hard to control in dosage in the best circumstances.” Argon added, “A situation like this, where they were consumed by unsuspecting people — and many children — is greatly concerning.”

 

The candies were tested and it was later confirmed that they did, in fact, contain THC, which is the primary psychoactive ingredient in marijuana.

THC Story

“We want to make sure from this perspective this wasn’t an intentional act by the caterer or anyone who attended the party,” SFPD Ofc. Grace Gatpandan said.


In the last couple of years, with the ongoing discussion of the legalization of marijuana throughout various states, the Center for Disease Control and Prevention (CDC) has released several reports on the potential dangers of the consumption of marijuana-infused edibles.

As of now the San Francisco Police Department has not released the catering company’s name and are proceeding with further investigation.