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How to Make Edibles with Concentrate [Guide] – Wikileaf

A weed brownie on a plate surrounded by weed leaves

Cooking with cannabis just got easier! Making edibles is a favorite pastime of many cannabis enthusiasts, but the process is often delicate and time-consuming. It can also be difficult to produce consistent results.

Using cannabis concentrates can help streamline the process and result in edibles that are both delicious and properly dosed.

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We’ll show you how to make edibles with concentrate and share some helpful hints along the way.

Why make edibles with concentrate?

If you already know how to make weed brownies and other edibles, you may be thinking, “if it’s not broken, don’t fix it!” So why opt for cooking with concentrates over tried-and-true dry flower? There are many advantages:

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You may not need to decarb

Cannabis flower needs to be decarboxylated to convert the cannabinoid THCA to the active ingredient in cannabis: THC. Certain types of cannabis concentrates are decarboxylated during the extraction process, including THC distillate and RSO.

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Other types, like traditional hashish or BHO, may still need to be activated before incorporating into edibles. If you purchase your concentrates from a dispensary, ask your budtender or check your supplier’s website to determine whether your products have been decarbed during processing.

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Save time and effort on prep work 

We all know that making cannabutter or cannabis oil can be a time-consuming and sometimes messy process. Decarboxylation can take thirty to forty minutes, and infusing the cannabis flower into the oil can take up to three hours.

Then there’s the messy process of separating the plant material from the infused oil. After all is said and done, you still have to incorporate the oil into your edible. Making edibles with concentrate involves less prep time and eliminates the need for steeping and straining.

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Improved accuracy when dosing

We always recommend sourcing cannabis concentrates from licensed dispensaries and looking for products that are lab tested for potency and purity.

Because there is no plant matter to separate with concentrates, you won’t have to wonder how much potency was lost in the process of making your edibles. This can make it easier to dose accurately and appropriately for your needs. 

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Less bitter green flavor

Even in the presence of other strong flavors, edibles often come out tasting a little too earthy.Like spinach and kale, cannabis gets much of its bitter flavor from the chlorophyll that also imparts its green color. Concentrates separate most of the chlorophyll from the final product, which can result in a cleaner, less bitter flavor.

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How to Make Edibles with Concentrate

Making edibles with concentrate is similar to cooking with dry flower, with a few special considerations. In fact, the process is slightly easier because the key components—cannabinoids and terpenes—have already been extracted. Let’s go over the steps.

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Select your Concentrate

There are many different varieties of cannabis concentrates and it’s important to select the type that will work best for your edibles recipe. Some types of cannabis concentrates include:

Kief or HashIf you have been saving up your kief for a rainy day or you have access to traditional hashish, one of the oldest cannabis preparations on earth, you can incorporate it into a wide variety of recipes.

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Most of the kief that ends up in your grinder will contain some amount of plant material, which will result in a slightly more earthy and herbal flavor compared to other concentrate types. These types of concentrates pair nicely with sweeter recipes such as traditional Bhang and taste delicious when infused into sweeteners like maple syrup or agave.

  • RSO: Rick Simpson Oil, commonly known as RSO, is a cannabis preparation specifically made to be ingested, rather than smoked. The cannabinoids are already in their active form, so heat is not needed to feel the effects of this type of concentrate. RSO is ideal for creating raw edibles such as basil pesto or hummus. It’s also easy to incorporate into smoothies or even soups!
  • BHO/CO2 Concentrate: Many types of wax, budder, and shatter used for dabbing are extracted with butane. Butane hash oil (BHO) has gotten a bad reputation in recent years, but when created in a controlled and professional setting with lab testing measures, it’s a perfectly viable option for making edibles. If you want to avoid the use of butane, opt for concentrates that employ CO2 extraction methods instead.
  • THC Distillate: The most pure and potent form of cannabis, THC distillate typically contains around 99% THC. Distillate contains no terpenes and is generally sold as a crystalline powder, making it an easy and virtually tasteless substance to add to any type of edible.

Calculate your Dosage

How much concentrate should you use? That depends entirely on your experience level and what you plan to use your edibles for.

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It’s always recommended to start with a lower dose and increase gradually based on how you feel. If you know the THC percentage of your concentrate product, you can easily calculate the dosage per serving. Here’s an example:

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If your concentrate contains 75% THC, one gram of concentrate will contain 750 milligrams of THC(1000mg ✕ 0.75 = 750mg). For reference, the state of Colorado limits the THC content of edibles to 10 mg per serving. If you chose to stick to Colorado’s recommendation, you could use one gram of concentrate to make 75 individual 10mg weed gummies.

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If you incorporate the same amount of concentrate into a pan of brownies and cut it into 25 individual servings, each brownie would contain 30mg THC. Adjust the amount of concentrate you’ll use based on the number of servings in your recipe and your preferred dosage.

Decarboxylate (or don’t!)

THC distillate or RSO do not need to be decarbed before use because the manufacturer has already done so during the refinement process. For CO2 concentrate, BHO, kief, or hash, the decarboxylation process is simple: 

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  1. Preheat your oven to 200°F/93.3°C
  2. Line an oven-safe dish with parchment paper and add your desired amount of concentrate. If using kief, spread it out gently into one even layer.
  3. For kief, bake for 15-20 minutes, stirring gently halfway through. If using other concentrates, bake until the concentrate becomes soft and begins to bubble, roughly 20 minutes, being careful not to overcook.

Infuse your concentrate

Once decarbed, you can infuse your concentrate into a carrier oil to allow for better absorption in the body. Look for oils with a high saturated fat content like coconut, MCT, or avocado oils. For best results, heat the oil in a saucepan on a low setting and add your decarbed concentrate, stirring until all of the concentrate has dissolved into the oil.

Once infused, you can add your cannabis concentrate oil to any hot or cold dish for a medicated treat. You can also add your concentrate directly to high-fat foods such as peanut butter or guacamole.

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Now that you know just how easy it is to make edibles with concentrate, we hope you’ll give it a try. When cooking with cannabis, remember to avoid cooking temperatures above 300°F/148.8°C and be sure to dose carefully for best results.

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Kelis: ‘I’ve gone from the Cordon Bleu to cooking with cannabis’ – Spectator.co.uk

On 20th April this year (the significance of the date won’t have been lost on viewers), a new cookery show launched on Netflix.

Starring the Grammy-nominated musician Kelis Rogers – she of Milkshake fame – the show has a novel twist. As guest chefs compete to win a weekly $10,000 prize, they’re not being judged on their kitchen skills alone, but on how they make the most of one particular ingredient: cannabis.

Ahead of her appearance at cannabis conference, Prohibition Partners Live, next week, Rogers – now 40 and with six albums under her belt – is explaining how she came to serve as the lead judge on the show (Cooked with Cannabis).

‘Food has always been my passion,’ she begins – which might sound like the sort of throwaway line you’d expect to hear in a celebrity interview. On this occasion, though, your cynicism is about to be rebutted.

‘I actually trained as a Cordon Bleu chef a few years ago,’ she continues. And it’s true: back in the mid-noughties – when Milkshake was still on perma-rotation on MTV – Kelis was juggling her demanding performing schedule with studying at France’s most elite cookery school. Not bad.

After graduating – as a saucier – she formed her own sauce brand (Bounty & Full), launched a recipe channel on YouTube, and appeared in a guest role on the US version of Gordon Ramsay’s Hell’s Kitchen. She wasn’t lying: that’s quite the passion.

And what about cannabis? Perhaps understandably, Rogers doesn’t offer a comprehensive history of her own usage. Though ever since weed went mainstream in North America, she’s been incorporating it into her kitchen repertoire.

‘When we talk about cooking with cannabis, it can conjure up images of strong edible brownies with mind-altering properties,’ she says. ‘My ethos is more on the benefits of using small amounts of the plant to achieve a more mellow and relaxing effect.’

That’s just as well, then. My own experience with edibles – the famous ‘space cookies’ of Colorado – has taught me that these things aren’t to be underestimated. In fact, the process of cooking cannabis has long been known to exacerbate its most mind-bending effects.

This, she says, is why cannabis chefs are increasingly leaning towards ‘microdosing’ – using tiny measurements to produce a much more subtle high. ‘The aim is to come up with a recipe that delivers the relaxation benefits without the overwhelming stuff,’ she says.

Photo: Red Management

Of course that’s not a concern for anyone using CBD – the non-intoxicating (and perfectly legal) cannabis compound that’s become a wellness trend over on this side of the Atlantic. Scientists insist it’s actually impossible to ‘overdose’ on CBD – at least in any way that might cause distress or harm. Relief, then, for those of us prone to getting our measurements wrong.

Despite some misconceptions, she says, it’s actually pretty simple to start cooking with cannabis – whether that be CBD-only strains or the full-blooded THC variety. ‘For beginners, the best place to start is by learning to create an amazing infused olive oil,’ she says.

Alternatively, she adds, novice cooks can add off-the-shelf CBD oils (the pre-prepared concentrates freely available in Holland and Barrett) to their oil or butter and – hey presto – you’ve got yourself a CBD-infused treat.

If that all sounds too easy, it’s worth noting that – if you want to be in the running for that $10,000 prize – you’ll need an awful lot more than olive oil. In the first season of Cooked with Cannabis, contestants have magicked up everything from weed-infused sweet corn gazpacho to cannabis-laden white truffle oil.

Rolling out gourmet chefs is certainly one way to galvanise the cannabis trend that’s already running wild in America (where recreational pot is now legal in 11 states plus Washington DC). But Rogers – the daughter of a church minister – is cautious about getting too carried away.

She points out that – for all the progress – the cannabis revolution still reveals painful truths about inequality in America.

‘Views might have changed dramatically, but not so long ago cannabis was demonised,’ she says. ‘We still have essentially innocent people in jail because of it. And what’s more, the laws against it have been a catalyst for racism and prejudice for decades.’

Indeed on the same day that Cooked with Cannabis launched, the American Civil Liberties Union revealed that black Americans were still ten times more likely than whites to be arrested for marijuana offences.

As is often the case with cannabis liberalisation, every milestone as to how far the movement has come seems to serve as an equally powerful reminder as to how far it still has it go. Now one of the industry’s most visible advocates, Rogers is determined not to forget that.

Will she make a difference with the more difficult stuff? Who knows. But here’s one thing to remember: Cordon Bleu graduates aren’t exactly known for throwing in the towel.

Prohibition Partners Live will be broadcast online on 22-23 June. Tickets are available here.

Make Kelis’s Shredded Beef Sliders with Root Beer Espresso BBQ Sauce

Recipe from Kelis’s cookery book

I started making these when I had a food truck at South by Southwest music and film festival in Austin, Texas, to showcase my new line of sauces. The meat is a version of ropa vieja, or old clothes,” which is braised, shredded flank steak traditional to many cuisines of the Caribbean. My mom makes ropa vieja all the time; I learned to make it from her. To utilise my barbecue sauce, I got the idea to toss ropa vieja with the sauce and then use the meat to make sliders. You can also serve the meat (with or without sauce) with rice, which is how Puerto Ricans traditionally eat ropa vieja, or use it to fill pastelitos, which is the Puerto Rican version of empanadas, or meat pies, using buttery flaky dough for the pie shells. It’s good too with rice or leftover mashed potato. You can use Bounty & Full Wild Cherry BBQ sauce for this, which is how this dish originated.

Ingredients: makes enough for 16 sliders

  • 6 fresh thyme sprigs
  • 4 fresh oregano sprigs
  • 2 fresh rosemary sprigs
  • 2 pounds flank steak, cut into 2 segments to fit in your pan
  • 1 tablespoon kosher salt, plus more to taste
  • ¾ teaspoon coarse ground black pepper
  • 2 tablespoons olive oil – this is where you can use infused oil in place of standard olive oil, or if you’re using CBD oil, you can add it to your olive oil before starting to cook.
  • 2 medium yellow onions, coarsely chopped
  • 1 green and 1 red bell pepper, cored, seeded, and coarsely chopped
  • 15 cloves garlic, peeled
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 120ml (½ cup) Root Beer Espresso BBQ Sauce , or use store-bought
  • 16 small brioche buns, cut in half
  • 120ml (½ cup or 1 stick) unsalted butter, melted

Preparation:

  1. Wrap the thyme, oregano, and rosemary in a doubled piece of cheesecloth and tie it closed with kitchen string to make an herb bouquet.
  2. Season the meat on both sides with the salt and pepper.
  3. Heat the oil in a large soup pot or Dutch oven over medium-high heat for about 3 minutes, until it’s searing hot. Add 1 piece of meat to the pot and sear it until it is deep brown on both sides, 5 to 7 minutes per side. Remove the meat from the pan and sear the second piece of meat. Leave the second one in the pot and return the first piece, too. Add the herb bouquet, onions, green and red bell peppers, garlic, paprika, cumin and enough water to just cover the meat and vegetables. Bring the water to a boil over high heat, reduce the heat to low, cover the pot, and simmer until the meat can be gently torn apart with a fork, about 2 hours. Turn off the heat and let the meat cool to room temperature in the liquid.
  4. Lift the meat out of the liquid and shred it back into the pot with the cooking liquid. (I like to go at it with kitchen shears.) Remove the herb bouquet and stir in the barbecue sauce. Season with salt to taste.
  5. Brush the insides of the buns with the melted butter and toast the insides only under the broiler. Scoop 50-60g (¼ cup)  of the barbecue beef onto each bun and serve.

Root Beer Espresso BBQ Sauce

Ingredients: makes 720ml

  • 2 tablespoons olive oil
  • 1 yellow onion, roughly chopped
  • 4 teaspoons kosher salt, plus a pinch of salt (or more to taste)
  • 8 garlic cloves, roughly chopped
  • 60ml (¼ cup) distilled white vinegar
  • 2 vine-ripened tomatoes, chopped
  • 240ml (1 cup) canned or bottled tomato sauce
  • 120ml (½ cup) yellow mustard
  • 240ml (1 packed cup) light or dark brown sugar
  • 180 ml (¾ cup) root beer
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons molasses
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons honey
  • 1 tablespoon finely ground espresso
  • 1 teaspoon black pepper, plus more to taste
  • 1 teaspoon ground paprika
  • 1 teaspoon chilli powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground allspice
  • ¾ teaspoon garlic powder
  • ½ teaspoon ground cumin

Preparation:

  1. Combine the oil and onion in a large saucepan over medium-low heat.
  2. Sprinkle with 1 teaspoon of the salt and cook about 10 minutes, until the onion is tender and translucent, stirring often so the onion doesn’t brown.
  3. Add the garlic and a pinch of salt and sauté for 1 to 2 minutes, until the garlic is fragrant, stirring constantly so it doesn’t brown.
  4. Add the white vinegar, increase the heat to medium-high, and cook for 1 minute, scraping up the brown bits on the bottom on the pan.
  5. Toss in the tomatoes and cook, stirring occasionally, until they break down, about 5 minutes.
  6. Add the tomato sauce and mustard and bring the liquid to a simmer.
  7. Stir in the brown sugar and cook for about 3 minutes, until it dissolves.
  8. Pour in the root beer, balsamic vinegar, molasses, and vanilla. Bring the liquid to a boil, reduce the heat and simmer for 15 to 20 minutes; you’re cooking to bring out the sweetness of the tomatoes.
  9. Set aside to cool slightly. Transfer to the jar of a blender and puree until smooth. Return the puree to the saucepan.
  10. Stir in the honey, along with the espresso, black pepper, paprika, chilli powder, cayenne, allspice, garlic powder, cumin, and the remaining salt. Simmer on low, covered, for 40 minutes to 1 hour, until the sauce is a deep reddish brown. Taste, and add more seasoning as needed. It will keep in the refrigerator in an airtight container for weeks.

Cooking with CBD

CBD already comes in oil and can be bought from a variety of places including most health food shops, meaning it’s much simpler to cook with. You’ll just need to add the CBD oil at the same time you add your fat (butter or oil) to a recipe.

CBD also comes in different strengths. Most CBD oils run around 250mg, while some run up to around 1000mg strength.

Check your CBD packaging and use the dosage suggested by the manufacturer, taking into account how many servings you’re making.

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5 Edibles You Can Make With Simple Ingredients – The Fresh Toast

Preparing edibles is usually a process that takes some time and work. Unlike lighting a joint and reaping instant benefits, edibles demand a lot of care. If your edibles taste awful (here’s how to make them taste less like weed), you’ve just wasted a good amount of cannabis, which is not fun. Fortunately, we have some tips for you so this doesn’t happen.

In order to prepare edibles, it’s important to start off slowly. Cooking tends to be a trial and error process; once you add cannabis into the mix, it’s even more personal and less accurate. Before preparing any edible, you must decarboxylate. If you skip this step, your brownies are going to taste just like raw cannabis (read as: they’re gonna suck).

With the rise in baking and cooking that many of us have been experiencing in lockdown, it’s a great time to experiment with making your own edibles.

Cannabutter

butter
Photo by ponce_photography via Pixabay

Cannabutter is the basis of most edibles, especially the really good ones. This is where the concentration of weed is, so it’s kind of the most important part of the process. We suggest preparing a good batch of cannabutter ahead of time and to refrigerate it afterwards, so you can use it for preparing other edibles. You can also add it on some toast if you want to have a fun morning. It’s 2020, go for it.

Here’s a quick guide for making easy, effective and delicious cannabutter. 

Firecrackers

5 Edibles You Can Make With Simple Ingredients
Photo by Scott Akerman/Flickr

Firecrackers are a stoner staple, primarily because they’re super easy to make and also because they taste like peanut butter. To prepare them, you only need peanut butter, graham crackers and decarboxylated weed. Coat the graham crackers with a good amount of peanut butter — the fattier the better — and sprinkle in about half a gram of ground flower per serving. Make sure the weed and the peanut butter are evenly mixed. Wrap your cracker in tin foil. Pre-heat your oven to 320 degrees and let the crackers cook for about 25 minutes.

RELATED: Marijuana Pro-Tips: 5 Ways To Figure Out THC Dosage With Cannabutter

If you want to be safe and get a taste for flavor and dosage before you dive in, measure your weed and prep two versions of firecrackers — one with a high dosage and another one with a low dose. You can also cut the cracker into four and eat each piece slowly, keeping track of how you feel.

Bacon

Photo by Tvzsu via rawpixel.com

Bacon is delicious, but what makes it a great weed partner is the fact that it’s greasy and has a strong flavor that can sort of mask marijuana’s natural essence. You can get creative with your weed bacon by cooking it with a touch of cannabutter or baking it with some decarboxylated weed.

Ice cream

Here's Why You Should Never Refreeze Melted Ice Cream
Photo by Markus Spiske via Unsplash

RELATED: Here’s Why Food Tastes Better When You Have The Munchies

Weed ice cream is a little more elaborate than weed bacon and firecrackers. There are different ways to make marijuana infused ice cream — there are some great recipes out there — but the most basic one is to melt heavy cream and cannabutter and to mix them together. As they cook and combine, add sugar according to taste. This mixture can be tinkered with until you have something you like. You can incorporate nuts, fruits, cereals, and whatever else that sounds good to you. Freeze overnight.

Brownies

brownies
Photo by skeeze via Pixabay.

Weed brownies are very malleable, which makes them so popular. You can make them by using your favorite recipe and replacing the butter with cannabutter, or you can make one of the many recipes that weed chefs have uploaded online. Or you can just make regular brownies and drizzle a bit of cannabutter over them while they’re warm. This last method is a little conservative but it ensures that you have control over your high and don’t ruin a perfectly decent batch of brownies. (Looking for more inspo? Try the only pot brownie recipe you’ll ever need.)

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The 5 best dishes and strains in Netflix’s ‘Cooked with Cannabis’ – Leafly

Where there’s a weed, there’s a company trying to make a show about cooking it. Cooked with Cannabis is Netflix’s newest attempt at making cannabis-infused dinner parties exciting to watch.

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Hosted by singer Kelis, whose milkshake continues to bring all the boys to yard, and Portland’s chef and weed expert Leather Storrs, each episode of Cooked with Cannabis places three chefs against each other in a three-course cannabis culinary competition.

Chefs feed hosts and celebrity guest judges dishes infused with cannabis distillates, terpenes, kief, CBD, and of course, everyone’s favorite, strain-specific butters and oils. At the end, judges select one chef to send home with $10,000.

The best part of the show is how chefs use specific weed strains for each dish—they’re all just downright mouthwatering. Here are some of my favorite dishes in the show and the strains used to make them.

Grilled sweet corn gazpacho & halibut ceviche w/ Mimosa

cooked with cannabis

(Netflix)

The overall point of the show is to take the usual edible experience of brownies and gummies and turn it into a true five-star culinary experience. There are dishes like burgers, tacos, and soups that looked like dumb fire, but the most interesting dishes were ones like the Mimosa-infused Grilled Sweet Corn Gazpacho & Halibut Ceviche from Chef Amanda Jackson.

Mimosa is a citrusy strain that gives way to uplifting and euphoric feelings. Cooked with Cannabis describes it as an energetic head high. Using the strain, Chef Amanda Jackson was able to transfer its chemical properties to the dish using THC olive oil infused with sweet corn gazpacho, mimosa smoked halibut ceviche, and grilled vegetables. The dish contains 3mg of THC.

Can’t find some Mimosa for this recipe? Try using Tangie instead.

Black bbq surf & turf w/ Wedding Cake

The chefs had a pretty diverse cabinet of strains to select from. But since the show was shot in LA, then of course Wedding Cake made an appearance.

wedding cake

We know Wedding Cake as that sweet and earthy strain that packs a hell of a punch. Chef Harold Sims knows it as the perfect strain to infuse into a West African-inspired black bbq surf & turf.

Starring a ribeye infused with a Wedding Cake ghee, charred octopus, a charred vegetable Black BBQ sauce, and chickpea akara, the plate uses 2mg of THC to give judges a lil’ high to go along with big West African tastes.

You can probably find Wedding Cake wherever you live, but if you want to mix it up, try subbing it out for some Sherbert.

Smoked lamb chop & cous cous w/ Watermelon Sangria

cooked with cannabis

(Netflix)

Watermelon Sangria is a strain that isn’t too well-known or documented. While we don’t know its genetics or general effects, we do know that it was used to infuse one of the most delicious looking dishes on the whole show.

The smoked lamb chop & cous cous from chef Derek Upton is a beautiful plate composed of cannabis-leaf-smoked lamb basted in Watermelon Sangria-infused butter, cous cous, and cannabis leaf-smoked-paprika with savory caramel. The dish contained 2mg of THC overall.

This is a tough strain to find, so try some Watermelon Kush if you can’t.

Five-cheese macaroni w/ Blue Dream

It’s not a weed show if Blue Dream doesn’t make an appearance. I’m pretty sure that’s in the Constitution, but you’d have to look it up to be certain.

blue dream

Blue Dream is a sativa-dominant strain that was born and bred in California. It crosses a Santa Cruz Haze with Blueberry to give you a sweet blueberry-flavored strain that many know for its uplifting and euphoric high.

On Cooked with Cannabis, Chef Matthew Chase used Blue Dream to make the most intriguing-to-Dante Jordan dish possible: a five-cheese macaroni made with cauliflower, five-cheese macaroni, Blue Dream-infused butter, and an apple garnish.

Most of the THC-infused dishes on the show hover around 2-3mg, but Chef Matthew Chase packed this one with 5mg for the people who are trying to feel a lil’ sum’n sum’n more than just a full stomach from their weed dinner.

Tired of Blue Dream? Try subbing it with Maui Wowie or Strawberry Cough.

Salvadoran short rib pupusas w/ Sour Diesel + Lemon Kush

cooked with cannabis

(Netflix)

Many of the chefs on Cooked brought dishes honoring their heritage and showcasing their culture.

Chef Manny Mendoza made a plate of Salvadoran short rib pupusas topped with Sour Diesel + Lemon Kush-infused pineapple and chipotle salsa, and a CBD-infused Chili Oil with pickled cabbage. It hit judges with 2mg of THC and 10mg of CBD, making this dish the best of both worlds.

In addition to this dish, Chef Mendoza also used Sour Diesel and Lemon Kush to infuse a plate of handmade cannabis chilaquiles. It consisted of tortilla chips infused with cannabis fan leaves, a garlic creme infused with Sour Diesel + Lemon Kush olive oil, and CBD salsa verde.

Out of all the chefs and dishes on the show, Chef Manny Mendoza cooked the most impressive 3-course dinner.

Some other star strains featured in the show include:

Check out Cooked with Cannabis on Netflix to see all the other crazy concoctions the stoned chefs get into.

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Netflix Review: ‘Cooked with Cannabis’ Competition Series – CelebStoner

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TV shows about cooking weed tend to come and go. The latest is Cooked with Cannabis, on Netflix.

It follows a similar formula to Cooked and canna-themed competition shows like Bong Appetít and Cooking on High. In this case, the hosts are R&B singer Kelis and chef Leather Storrs. Each episode (there are six) has a theme (comfort food, international, the future) and three contestants, who are tasked with creating appetizers, entrees and desserts for the hosts and a panel of rotating guests (mostly L.A.-based comedians and athletes). The goal is to win $10,000 and notoriety.

One of the more creative uses of a fan leaf on “Cooked with Cannabis”: pressing it into a tortilla.

Of course, they all cook with cannabis, used mostly as oils and concentrates. One innovative use of flower involves lighting it and adding the smoke to a covered dish.

The panel gets progressively stoned as they await the courses. Actor Michael Rapaport is particularly funny in his appearance. Other panelists include ex-NBA players John Salley and Nate Robinson, Too Short, Elle King and Ricki Lake.

Kelis and Leather Storrs on “Cooked with Cannabis”

Hosts Kelis and Storrs have good chemistry. Both are pretty well versed on cannabis lingo and phrases. Pop-ups on screen describe THC and CBD and identify strains. 

As these types of shows go, Cooked with Cannabis is the best so far.

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Steve Bloom

Steve Bloom

Publisher of CelebStoner.com, former editor of High Times and Freedom Leaf and co-author of Pot Culture and Reefer Movie Madness.