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Making Marijuana Edibles Is Way Easier Than You’d Think. Here’s a Beginner’s Guide. – Mic

If the only experience you have with edibles is ingesting an entire pot brownie (first mistake) at age 16 and truly, truly believing you were going to die, you’re not alone. Ahem. 

But as you’ve gotten older, you’ve probably gotten wiser: You’ve either stayed away from pot-infused foods for good, or you’ve learned about portion control. If you’re in the former camp, yet still a little turned on by the idea of dipping your toes back in the weedy waters, this little fact may be of interest: Cooking your own edibles is incredibly easy. 

“It’s fascinating to me because people think it’s really complicated and scary and hard,” Cannabis Kitchen Cookbook author Robyn Griggs Lawrence, said in an interview. “But it’s really easy: You combine a fat and your ground cannabis and there you have it.”

Edibles chefs may have special procedures they swear by — Lawrence said that many weed chefs want to attach a certain mystery to their art — but the basics are really quite simple. 

What you’ll need

Tri Vo/Mic

Not such a heavy lift, huh? Once you make your weed-infused oil, it’s possible to turn almost any recipe into a psychedelic dish. It’s as easy as making one simple swap: Say you want to make brownies from a boxed mix. Swap in an infused oil for the one the recipe calls for, and there you have it: You made edibles. 

Grinding the Mary Jane: No matter what method you use for infusing the oil (more on that below), the process begins by grinding buds. Lawrence said she has a dedicated coffee grinder for transforming the weed into a fine powder, but the process doesn’t require one. A mortar and pestle work, as do whatever kooky techniques you may have developed as a teen (with some persistence, an Old Navy gift card can grate a bud just fine). 

Weed-to-oil ratio: The amount of weed needed to infuse the oil depends on the desired potency, but a standard ratio is an ounce of weed for each cup of oil, Lawrence said. For butter, The Cannabist recommends using four sticks of butter for every ounce of marijuana. 

Most recipes won’t require an entire cup of fat, but leftovers can get saved for future edible endeavors. Lawrence makes a big batch, then freezes the leftovers in ice cube trays, which can last for at least a year. (She just thaws the cubes and get cooking when she’s so inclined.)

If your head hurts, here’s an online calculator that might help you better determine the proper measurements. 

Methods for making the oil

In The Slow Cooker: Lawrence said slow cooking is her favorite way to concoct cannabis cooking oil. The two biggest benefits are that it’s impossible for the weed to burn, and the oil becomes incredibly potent. The drawback is that the process takes a while, so it requires some planning. But Lawrence insisted the system is worth the wait, and even though it’s time consuming, it requires very little work. 

To make cannabis oil in your slow cooker, place the oil and cannabis in a jar. Fill the slow cooker with water halfway, and keep the device on low. Place the jar in the water and voila! Set it and forget it. “Six hours is probably the minimum to extract all that you want to from the cannabis,” Lawrence said.

With A Dutch Oven: If you don’t have a slow cooker, you can treat the oil and cannabis to a water bath in a dutch oven. Set the oven to 180 degrees Fahrenheit and place the oil mixture into an oven-safe jar. Then place the jar into a dutch oven that is halfway filled with water, cover and cook in the oven for at least six hours (the longer the better).       

On The Stove: This is probably the most popular way to start the edible process, but it’s also the most risky, Lawrence said. Warm your oil in a pan at “super, super low heat” and then add in the ground weed. Stir constantly for 20 minutes to ensure the cannabis doesn’t burn. Your mixture won’t be as strong as it will when made by the other methods, but you won’t have to wait as long. 

Once the mixture is ready

Strain out the weed. Once the oil and marijuana mixture have become one, the leftover plant pieces will need to be strained out. The process is quick and painless: Take a strainer — like the kind you’d use for spaghetti — and line it with cheesecloth. (It sounds like a fancy kitchen accessory, but it’s just a porous piece of fabric you can buy at most major stores or online.) Pour your mixture into the lined strainer and allow it to drip into a bowl you place underneath the strainer. Once the oil stops dripping, roll the cheesecloth into a ball and squeeze out any remaining liquids to get every last drop.

Get cooking. Your imagination is the only limit when it comes to making edibles. You can add the infused butter or oil to recipes for funfetti cupcakes, banana bread, blueberry muffins, chocolate bundt cake — even salad dressings. Or if you want to keep it simple, you can just spread the weed butter on a golden piece of toast.

When it’s hot out of the oven: No matter how good your edible dish may look and smell, it’s important to keep portion control in mind. “Start with a piece [of brownie] the size of your thumb,” Lawrence said. “You can always eat more.” Lawrence said it could take more than an hour to feel the affects, and just because someone around you feels it first doesn’t mean you won’t. “It’s no instant gratification.”

The high people experience from ingesting marijuana is often much different from the high that occurs from smoking weed. Lawrence said the high is often stronger and longer lasting. “It’s something you need to plan for,” she said. You’ll need at least four recreational hours after consumption, and be sure that you won’t have to drive (or operate heavy machinery). 

This high is less predictable than the kind that comes from smoking because “your body chemistry comes more into play,” Lawrence said. The experience could be affected by whether you’re eating on an empty stomach or whether you got enough sleep the night before. 

One last piece of really good advice

Tri Vo/Mic

This one’s very important for food enthusiasts and hungry people everywhere: Since you’ll already be cooking up a batch of weed-infused something, make another batch of of the item sans marijuana. This looking-out-for-your-future-self strategy will keep you from overeating the edible if the munchies hit: You’ll have a clean version of whatever dish you baked to enjoy, without any psychedelic side effects. If this is too much effort, purchase something just as delicious before you eat the edibles. This way you won’t be tempted to go HAM on an entire batch of pot brownies. 

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Why cooking with weed is a bad idea – The Seattle Times

The problem with cooking with weed is weed-infused guacamole.

It’s also weed-infused white bean curry dip (“It’s irresistible spread on warm toasted naan”), Italian-style stuffed mushrooms (“luscious cheesy goodness”), spaghetti with arugula pesto (“a double hit of arugula”), and soppressata and green onion pizza (“a new take on an old favorite”). These recipes come from “Herb: Mastering the Art of Cooking with Cannabis,” and they all sound great … so great, you’d want to eat them when you’re already high.

Cannabis-loaded food makes no sense considering the eventuality that is the munchies. You eat your baked French toast with cannabis, honey and pecan sauce — “this French toast is wake-and-bake potent,” promises “The Cannabis Kitchen Cookbook” — then, finally feeling the effects an hour or so later, you’re hungry again. Whatever you do, don’t eat the leftovers, or you might end up stoned for the rest of your days.

Pot brownies might just be a classic for a reason. Clare Gordon, pastry chef at Seattle’s General Porpoise, Bateau and Bar Melusine, has experimented with making weed-powered cookies, ganache and ice cream (on her own time — it’s illegal to serve cannabis edibles in a restaurant here). Portion control with these — where the weed is evenly distributed throughout and a serving can be closely measured — is much easier than, say, a plate of pasta. So, what you might do: “Have [weed-enhanced] dessert first, then eat a bunch of stuff without weed in it … normal food that you’re not going to accidentally overdose on,” Gordon says. “That makes sense.”

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These new weed cookbooks (and there’s a spate of them) do include sections on dosage, urging caution. But David Schmader, author of the forthcoming “Weed: The User’s Guide,” is highly skeptical. “Food is delicious, people get impatient waiting for their highs to land,” he says. “Unless you’re giving each of your guests a perfectly measured serving — ‘Here’s your paper cupcake holder containing one dose of weed guacamole!’ — it’s too risky.” You don’t want to Dowd it.

The waiting, Schmader notes, can take as long as two hours, so serving a weed-infused entree is “like having a cocktail party where people stand around chatting sober for an hour, then chug a martini on the way out the door.” By the time they’re well and truly high, they might be back at home. And hungry again.

Asked about pot guacamole, Jody Hall asserts, “I think that’s crazy. I honestly do.” The founder of Seattle’s Cupcake Royale has put a lot of thought into “building a consistent experience” for her edible-weed-goods operation, The Goodship Company. To avoid “couch glue,” she herself sticks with five milligrams of THC, or half a Goodship cookie or chocolate bar.

You can find Maria Hines’ recipe for I Can’t Believe It’s Pot Butter online, and the James Beard Award–winning local chef (Tilth, Agrodolce, Golden Beetle) exhibits a kitchen geek’s interest in weed cookery possibilities. It’s pretty easy to substitute the oil or butter in a dish with an activated weed version (though overheating it is deleterious to the psychoactive effects). But to avoid the debilitation in which “You don’t even get to enjoy your high because you can’t move your limbs,” Hines says bringing cannabis into recipes requires “thoughtfulness … As people start playing around and experimenting, they’re really going to have to take some notes — what kind of weed, the quality of it. They should be very aware of that.”

If you’ve got a cookie recipe that has “just the right amount of stoniness per cookie” for you, Hines suggests ascertaining how much weed butter each cookie contains, downloading a conversion app, then extrapolating from there for other dishes. If you were to make guacamole or pizza, she muses, you could do two batches: one with weed, and then one without, for worry-free munching. (“The Cannabis Kitchen Cookbook” offers the same advice.)

But just as the continued existence of the Old Spaghetti Factory doesn’t mean you should eat there, just because you can cook with weed doesn’t mean you should. Most people don’t even think it tastes very good (hence the popularity of the ol’ brownie).

Hines rarely goes the edible route. Her thinking: Why cook using cannabis when you can cook after using cannabis?

She says it’s the most fun way to be in the kitchen: At home, pressure off, “then smoke a bowl, and then let’s cook!” She prizes the warmth and pleasure of making (non-cannabis) food for loved ones, nice and relaxed. But, she laughs, “Time management does become an issue … I’ve definitely put out some 10 p.m. meals when I’m stoned.” Use a timer, she advises, in case “you’re so in the present moment that you don’t look at a clock.”

That 10 p.m. dinner tastes incredible, she says, late though it may be.

Maria Hines’ Stoned Spaghetti Aglio e Olio

Serves four

Time management with weed in the kitchen can be a challenge, but you can do it! Set the table before you get into the cooking. There’s nothing worse than having beautiful, hot, tasty food with nowhere to go. Next, pull out all the ingredients you need and measure them all out. This will keep you from forgetting anything when you start putting it all in the pan. And for full nutritional and environmental value, please use all organic ingredients.

James Beard Award winning chef Maria Hines mills and sifts Washington-grown ancient grains to make handmade pasta at Agrodolce. She also owns Tilth and Golden Beetle, all certified-organic restaurants. Read more. (Corinne Chin / The Seattle Times)

2 ½ cups spaghetti

1 tablespoon olive oil

1 teaspoon red chili flakes

2 tablespoons capers

2 tablespoons sun-dried tomato, minced

Juice of half a lemon and the lemon zest of a whole one

3 ½ tablespoons butter

2 tablespoons Italian parsley, chopped

1 teaspoon garlic, minced

4 tablespoons Parmesan

1. Get stoned.

2. Cook dried pasta in a pot of boiling water and strain. Add olive oil and garlic to a large sauté pan, then slowly heat up to medium, so the garlic cooks lightly without browning. Then quickly add in pasta, red chili flakes, capers, sun-dried tomato, lemon juice and lemon zest.

3. Once all the ingredients are warmed through, add the butter and Italian parsley and mix it thoroughly through the pasta. Garnish with grated Parmesan. Enjoy high!

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Making canna-butter for cooking with marijuana (Cannabis recipe) – OregonLive.com

So marijuana is legal in Oregon. I bet you never thought you’d see the day. And I certainly never thought I would be writing an edibles column for The Oregonian/OregonLive.

But here we are, and isn’t it wonderful? Green crosses are popping up everywhere and billboards are displaying $100 ounces and some odd-looking cannabis paraphernalia that I am pretty sure remains a mystery to most viewers. But, fan or foe, or somewhere on the spectrum, this is big news.

I will be coming to you every other week with seasonal cannabis-infused recipes, discussing the best foods for when your appetite is duly stimulated, and answering any edibles-related questions you may have.

For the first post, I’d like to walk you through a simple canna-butter recipe, the mother of all cannabis infusions.  Although these days coconut oil as both an edible and topical, is pretty spectacular.  I hurt my elbow last week and when I remembered to use the canna-coconut oil the pain was gone. Totally gone. And I also made really great popcorn with it. Smoked sea salt. Just saying.

The potency of your cannabis will determine the strength of the canna-butter, and the type of butter will determine the yield. I find that I lose as much as 30% of the butter’s volume during the infusion process. But it seems that the better the butter, the less you lose. And if you start with clarified butter, you lose only what you can’t squeeze out of the cheesecloth.

If you can, buy trim or shake. A fine infusion can be made with trim for much less money than buying flower.  Oh yeah, trim is what is removed from the buds of the plant when harvested. Shake is the little crumbles off of the larger buds. Okay, so let’s get started and put the pot back in potluck!

Simple steps for making canna-butter

1 pound butter

7 grams trim/shake/flower, decarboxylated*

Step 1

In a small saucepan bring 2 quart of water to a boil on the stove. You can vary the amounts, just be sure that the marijuana is always floating 2 inches from the bottom of the pan.

Step 2

When the water is boiling place the butter in the pan and allow it to melt completely.

Step 3

Once the butter has melted you can add the marijuana.  When the marijuana is added turn the heat down.  Cook the butter at a gentle simmer. I usually let the marijuana cook for around three hours. You can tell it’s done when the top of the mix turns from really watery to dark and glossy.

Step 4

While the canna-butter is cooking set up the bowl to hold the finished product. I like to use a heatproof bowl, Place a double layer of cheesecloth over the top, and secure it with elastic, string or tape.

Step 5

Strain the marijuana butter over the bowl, carefully trying not to spill. When the saucepan is empty, undo the twine, pick up the cheesecloth from all four sides and squeeze out all of the remaining butter.

Step 6

Allow the canna-butter to cool for about an hour. Place in the fridge until the butter has risen to the top layer and is solid. The THC and other properties have attached to the butter, and you are just about there.

Step 7

Run a knife around the edge and lift the butter off. Place upside down on your work surface and scrape off any of the particles that have attached to the underside of the butter. Your canna-butter is ready to roll. Enjoy! Store in the fridge for a month or freeze.

* To decarboxylate your cannabis (the process of activating the THC), place on a rimmed baking sheet in an oven heated to 240deg F for 40 minutes. Your kitchen will smell like Woodstock.

Estimating potency

Most bud you buy these days seems to have a potency around 20% THC. Trim clocks in closer to 12% THC. If you are making the infusion with a 12% THC trim, the resulting butter (if you follow the recipe above) will have a potency of 10mg THC per teaspoon. If you use a 20% THC bud, you will have a potency of around 25mg THC per teaspoon.

For those of you who are going to be trying marijuana for the first time, go slow. Don’t over do it. Always start with a low dose, even if you are dealing with serious pain. It won’t take long to find what is comfortable, maybe 3 days, but it is so worth it. Ingesting too much is a real turn off and very unpleasant when you are going through it. Just ask Maureen Dowd.

Start with 5 mg THC — THC is the active ingredient in cannabis that makes you “high.” If you are a patient who needs a higher dose, try slowly increasing doses day over day until you reach the level that is right for you. It is best to work up rather than work backwards. Trust me, I have been there. Dispensaries will be able to direct you towards starter strains and products.  Don’t be embarrassed, everyone has to start somewhere.

5 simple edibles with canna-butter

Top a baked sweet potato with 1 tsp. canna-butter, 1 tbs. regular butter, 2 tsp. maple syrup, and 1/4 tsp. cinnamon.

Combine 2 tbs. melted regular butter and 1 tsp. melted canna-butter and pour over 2 cups popped popcorn. Mix 1/2 tsp. cumin, 1/4 tsp. chili powder, 1/2 tsp. lime zest and sprinkle over popcorn.

To one cup of apple cider add 2 tsp. caramel sauce and 1 tsp. canna-butter.

Spread two slices of toast with 2 tsp. regular butter, 1 tsp. canna-butter, 1 tbs. honey, and 1/4 tsp. cinnamon.

Saute 1 sliced and cored pear and 2 tbs. dried cranberries in 1 tbs. regular butter, 1 tsp. canna-butter, and 2 tsp. brown sugar over medium heat until caramelized.

For newbies, foodies, oldies, and goodies, this will be a lot of fun. Cooking with cannabis is like trying a new herb that very few people like! But some people do like the taste, and there are some foods that even pair nicely with cannabis. Cannabis cuisine has come a long way beyond the infamous pot brownie and crisped rice treats of our forefathers. It now includes literally everything from soup to nuts. Welcome to the future of edibles!

Laurie Wolf is a professional chef who develops recipes for cooking with cannabis. She can be reached at

LaurieandMaryjane@gmail.com

and on Twitter at

@lauriemaryjane

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Why Cook With Cannabis? – Next Avenue

(Editor’s note: Pot became a symbol of the 1960s and 1970s. When you smoked it, you were saying: I’m not The Man. You could wear its leafy symbol on a T-shirt, imbibe it from a bong or bake it into brownies.

Now, decades later, marijuana has become legal for adults in some states as a recreational drug and in others as a legitimate medication to combat everything from chronic pain to seizures to nausea caused by cancer treatment.

With legalization has come a shift in society’s attitudes. Instead of being anti-establishment, the new laws have created not only treatment options but also opportunity for growers, sellers and distributors.

And now, cookbook authors.

Robyn Griggs Lawrence, a Next Avenue contributing writer, lives in Colorado and has reported for this site about “potrepreneurs,” how marijuana might help Alzheimer’s patients, and whether boomers are still interested in it as a recreational drug.

As someone who was prescribed marijuana for pain, Lawrence had an ah-ha moment one day when selecting her medication. To her, pot smelled like herbs to be used for cooking. From that moment, she began experimenting with how to use it in foods to get its full pain-relieving effects while finding good flavors.

Below is the introduction of her new Cannabis Cookbook and some recipes for those living in places where this nouveau cuisine might be helpful.)

The Idea Behind the Cannabis Cookbook

I grew up in a Midwestern town where the sweet stink of corn sugars being processed into syrup was a daily reminder of the industry our region was built on — the price we paid for prosperity. Today I live in Boulder, Colo., where the tropical aroma of cannabis plants releasing volatile oils — difficult for warehouse walls to completely contain — hovers over certain areas. Herbaceous and far more pleasant than my hometown’s fragrance, this new smell is also a by-product of prosperity.

Why Cook With Cannabis Cookbook

Boulder is one of a handful of places in the world where cannabis can be legally produced, sold and consumed, and the industry is booming as people discover the plant’s culinary and medicinal value. Cannabis is part of many Coloradoans’ fanatically healthy lifestyles, a source of inspiration and pleasure for a diverse group of professionals, carpenters, outdoor enthusiasts, yogis and soccer moms. It has brought tax and tourism dollars, worldwide attention and a deep responsibility.

If we do this right, the world will follow. People will no longer rot in jail for possessing a plant, and the plant will no longer need to be hidden behind warehouse walls. Fields of can­nabis could surround Boulder — and cities around the world — like the cornfields that ring my Midwestern hometown. And if we do this right, we will never modify or adulterate this herb to make anything resembling high-fructose corn syrup.

I became part of the cannabis economy in 2009 when my gynecologist prescribed medi­cal marijuana to ease the symptoms of dysmenorrhea. I wasn’t unaware that it could round my corners when stress and hormones threatened my symmetry. I’d self-medicated before I’d had kids, but I was a newbie when Doctor Joe’s prescription (and registration with the state of Colorado) unlocked the gates to my neighborhood medical marijuana dispensary, where shelves were lined with as many varieties of cannabis as there are cheeses at Dean & DeLuca. (And how do you know how many types of cheese — or can­nabis, wine, chocolate, coffee — there can be until you see them all in one place?)

The deep green herbs in this wonderland had names ranging from mouthwatering (Plush­berry) to scary (Green Crack?). After a short consultation about my needs and usage (polite and discreet), the “budtender” pulled down a few jars for me to look at and sniff. When he opened those jars, the essential oils from those nuggets filled my nostrils — oaky eucalyptus, cheesy lemon, musky blueberry — the way garlic hits your nose when you walk into Rao’s. The genie was out of the bottle. Cannabis revealed itself to me as food — to be simmered, sautéed and savored rather than smoked.

Using Cannabis in the Kitchen

Trouble was, I didn’t have a Joy of Cooking or Better Homes & Gardens (the two cookbooks on my counter) to tell me how to utilize the flavor of this complicated herb while also extracting its psychoactive chemical compounds — which were key to my doctor’s orders. I went online and found everyone’s opinions about how to cook with cannabis, and I ended up a little bit terrified: I could burn up three hundred dollars worth of cannabis in butter or send a friend on a bad trip!

And I actually knew nothing about how this new ingredient was grown, processed and delivered to me. The budtender said it was “organic hydroponic” and had a list of chemicals that weren’t used in its cultivation, but what about the nutrients and fertilizers that were used to grow it in warehouses around Boulder? And why did it all have to be hydroponically grown, anyway? Most kale isn’t grown that way.

The answers weren’t online, so I turned to experts — real people who know the plant from years of study and experimentation. Matt Davenport, consultant and sustainable cannabis grower who’s introducing permaculture principles and techniques to the industry, schooled me on how to buy (and eventually grow) the healthiest, safest and most sustainable canna­bis. Medicine hunter and ethnobotanist Chris Kilham gave me his primer, based on decades of tracking cannabis around the world and finding ways to incorporate it into exquisite food. And chefs from coast to coast — masters of flavor who share my passion for organic, nutritionally balanced food as medicine — taught me foolproof techniques for infusing but­ter and oil, how to pace myself (and friends) with cannabis food, and how to find personal dosage levels (very slowly).

They gave me the tools I needed to cook with cannabis — safely, responsibly and elegantly. They helped me fill my kitchen with the nutty bite of herbs slow-roasting into winter squash and simmering into mushrooms, and the fresh, green smell (so Boulder) of leaves from heirloom plants (grown from seeds that my sweetheart, Dennis, has been saving for decades, nurtured among the tomatoes and zucchini in his mountainside garden) being ground up into pesto. Friends gather for insightful, memorable, hilarious evenings around plates of Pottanesca sauce made with peppery cannabis-infused olive oil and wild-caught salmon with cannabis cream. Mixologist Rabib Rafiq taught me to shake up a mean can­nabis cocktail—the limit is one, only one—and caterer Jane West shared secrets for making everyone comfortable at cannabis-infused dinners and parties, learned from years of throw­ing such events in Denver.

Learning to cook with and share cannabis is a great gift — empowering, enlightening, elevating — and one that must be shared. The chefs encouraged me to compile their wisdom and recipes in this cookbook because they’ve seen cannabis work miracles on themselves and others, and they’re doing everything they can to ensure that everyone who wants them has these tools. They sent me iPhone photos of recipes scribbled on napkins between lunch and dinner shifts, flew to Colorado for photo shoots (and feasts) and made themselves available to answer technical questions and look over recipes, even when they had a full house for Valentine’s Day.

They made this cookbook happen. And as it crescendoed into existence, with a publishing deadline looming, chef and caterer Andie Leon (who had just stepped away from the chaos in the kitchen at her new restaurant to answer a recipe question) summed up for me why everyone did it. “God put this plant on the planet for a reason,” Andie said. “I’ll do every­thing I can so that everyone, everywhere, can use it in their own healing journeys.”

Salmon and Rice Cheese Risotto with Sesame and Chia Seeds

Andie Leon

Why Cook With Cannabis Salmon and Rice Cheese Risotto

Risotto, the creamy slow-cooked rice that can take on a range of flavors from pumpkin to mushroom, is relatively quick and easy to make, but Andie Leon warns that it isn’t for multi-taskers. You can’t walk away from stirring the rice, even for a quick text. You have to stand at the stove, keep the stockpot hot and stir while you add fish stock a slow cup at a time, letting the rice absorb flavors and dissolve slowly into garlic, leek and onion sautéed in a quarter cup of cannabis butter to make a creamy sauce. If you skip this part and dump in all the broth at once, you’ll make a tasty but gloppy cannabis rice casserole that will get you high but won’t impress your friends.

Andie finishes this risotto with chunks of Alaskan, chum, sockeye, coho, pink or Chinook salmon seared in another quarter cup of cannabis butter along with a handful of healthy seeds and spices for a potent main dish that should be served as an appetizer if you’re new to cannabis food. (You can cut the dosage in half or more by searing the salmon in regular butter or olive oil.)

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Instead of throwing away the omega-3-packed salmon skin when she trims the fillets, Andie brushes them lightly with olive oil, sprinkles on a little salt and bakes them on a parchment-lined baking sheet in a 375-degree oven for about 10 minutes. Andie tosses the toasted skin pieces into a simple salad of greens and pomegranate seeds and serves it with this risotto for a quick, complete meal.

Serves 6
With Bonzo Butter: 8 milligrams THC
With Beginner’s Butter: 6 milligrams
With Cannabis Ghee: 9 milligrams

4 4-ounce salmon fillets
½ cup cannabis-infused butter
3¾ cups fish stock
3 garlic cloves, finely chopped
1 leek, white part only, sliced
1 small red onion, finely chopped
2 cups white Arborio or Bomba rice, washed
½ cup white wine
¼ cup fresh dill
2 tablespoons sesame seeds
2 tablespoons chia seeds
1 cup mozzarella-flavor rice cheese (or mozzarella)
1–2 tablespoons plain yogurt
Himalayan sea salt, to taste
Pepper, to taste
Parchment paper

  • Remove skin from salmon (save it to toast later) and cut fillets into cubes. Lightly salt both sides of salmon.
  • Heat ¼ cup of the butter in a large, nonstick sauté pan. When butter is just starting to bubble, sear salmon chunks for 1 minute on each side. Set aside.
  • Bring fish stock to boil in a medium saucepan. Lower heat to keep warm.
  • In a large saucepan, heat remaining ¼ cup of butter. Add garlic, leek and onion. Lightly sauté, stirring occa­sionally, over medium heat for 30 seconds.
  • Add rice, stirring thoroughly to coat with butter. Add wine and stir continually until fully absorbed into rice.
  • Raise heat to high. Add 1 cup of fish stock and stir constantly until stock has been completely absorbed. Continue to add stock 1 cup at a time, stirring over medium-high heat until stock is absorbed, about 20 minutes.
  • Add seared salmon with the last of the stock.
  • Turn heat to low and add dill, sesame seeds, chia seeds, cheese and yogurt. Stir thoroughly.
  • Serve immediately, topped with salt and freshly ground cracked pepper.

Sweet Bonzo Butter

Chris Kilham

In 1983, Chris Kilham made his first cannabis-infused butter as a way to get extremely high. Over the years, as he came to understand the plant’s healing qualities, his intentions and techniques have evolved. His but­ter has become more delicious and nutritious, boosting cannabis’s health benefits with the antibacterial and anti-inflammatory properties of honey. To make his butter, Chris simmers a third of an ounce of cannabis with a stick of butter over low heat for about 20 minutes, strains it, whisks in honey and lets it solidify. Chris prefers to use a sativa for this staple, which he shares with many friends. It’s lovely as a dab on toast or a dollop in a smoothie, and it works well in many recipes.

Makes about 1 cup
THC per cup: 93.6 milligrams

1/3 ounce cannabis flowers
1 stick butter (1 cup)
½ cup organic honey
1 dash vanilla extract
Coffee grinder

  • Place cannabis into a coffee grinder and grind until powdered. The cannabis will stick to the insides of the grinder. Scrape it out thoroughly; you don’t want to waste that.
  • Place butter in a 6-inch, shallow frying pan or saucepan. Melt butter slowly over low heat.
  • Slowly add ground cannabis to butter. Stir constantly with a wooden spoon while butter simmers at very low heat for 10–20 minutes.
  • Pour butter and cannabis mixture into a small bowl. Let cool until butter starts to solidify, about 20 minutes in the refrigerator.
  • Whisk in honey.
  • Let cool for about an hour and whisk again, ensuring butter and honey are fully blended.
  • Transfer to a jar, label and store in refrigerator for up to 2 months or freezer for up to 6 months.

Roasted Garlic, Cannabis and White Bean Dip

Herb Seidel

Why Cook With Cannabis White Bean dip

Herb Seidel says this dip made with 5 tablespoons of cannabis olive oil is an incredible start to any party, and it’s great to have around for snacking. Whether served with toasted bread, baked pita wedges, celery sticks or red pepper wedges, this dip is a tasty alternative to hummus. Incorporate it into sandwiches, stir a spoonful into scrambled eggs or spread it on pizza. Herb uses an entire garlic bulb, which gives the dip antioxidant and anti-inflammatory properties. With about a tablespoon of cannabis-infused olive oil per serving, it delivers a nice buzz and a hint of cannabis flavor. Oil infused with a lemony sativa such as Super Lemon Haze or Lemon Thai is perfect in this dip.

Serves 4–6
THC per serving:
With Cannabis-Infused Coconut or Olive Oil (page 101): 28 milligrams
With 20-Minute Cannabis Olive Oil (page 103): 18 milligrams
With Beginner’s Oil (page 100): 2 milligrams

1 19-ounce can cannellini beans
1 large head garlic, roasted
5 tablespoons cannabis-infused extra-virgin olive oil
1 teaspoon lemon juice
Dash hot red pepper flakes (optional)
Salt, to taste
Pepper, to taste
Chicken broth, as needed
2 tablespoons chopped tomatoes or red peppers, to garnish
Food processor

  • Drain beans in a strainer and rinse with water. Drain well.
  • Place beans in a food processor and squeeze roasted head of garlic on top. Add olive oil, lemon juice, red pep­per flakes (if using), salt and pepper.
  • Pulse until smooth, adding as much chicken broth as needed to create a smooth dip.
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Best marijuana recipes: Cannabutter, mac ‘n cheese, brownies – The Cannabist

As the legalization of marijuana continues to spread, our relationship with the plant flourishes and evolves. While we once kept it in air-tight, hidden-from-sight containers, now our weed might sit on the kitchen counter — next to other baking and cooking accouterments.

Yes, we cook openly with cannabis in Colorado. You can buy pot-infused butters and oils at dispensaries — or you can make your own, which is what we recommend. And here’s our handy how-to on calculating THC dosage for your recipes.

So what marijuana-infused recipes do readers click on the most? Here they are, some of our 10 most popular recipes, crafted by Oregon-based chef Laurie Wolf (with one exception, No. 10):


Making cannabutter at home is easy -- and legal. Photo by Bruce Wolf, The Cannabist
Making cannabutter at home is easy — and legal in Colorado. (Bruce Wolf, The Cannabist)

1. The best cannabutter in America: Follow the directions, and you will make the best butter your weed will allow. The truth is, however, the butter is just as good as the weed you make it with. Read more.

2. An equally amazing canna-oil recipe: THC is released into the oil during the heating process, and the oils with a higher fat content absorb the most THC from the plant. Olive and coconut have higher fat content than canola. Read more.

These triple chocolate brownies can pack an unexpected punch. (Bruce Wolf, The Cannabist)
These triple chocolate brownies can pack an unexpected punch. (Bruce Wolf, The Cannabist)

3. Some next-level pot brownies: Honestly, I was too high to know if anything hurt. Yikes. In addition to making these gooey and fudgy pot brownies, I made myself a bowl of penne pasta for dinner, sautéing grape tomatoes, scallions, baby shrimp and crushed red pepper in canna-olive oil. I think I remember that it was real good. Read more.

4. The best granola bars this side of Boulder: Granola bars are, for the most part, crunchy or chewy. Since chewy is always my preference, this bar rocks. There are many options for the additions. While this combo of chocolate and nuts is my favorite so far, I have also tried it with dried cranberries and ginger, which I liked. Read more.

Smokin' Mac and Cheese recipe
(Bruce Wolf, The Cannabist)

5. A truly smokin’ mac and cheese: Some say mac and cheese is the ultimate comfort food. There is something about the crusty top and the creaminess under that crust that certainly makes this dish a contender. I love the smokiness of the paprika, and the addition of smoked mozzarella adds a layer of flavors that may make this my most favorite mac and cheese ever. You can always vary the type of cheese, or add veggies or bacon. Bacon would be amazing. Read more.


Photos: Keep your eyeballs entertained with these fascinating weed pics


6. Grandma’s small-batch peanut butter cookies: I make a peanut butter cookie for my medible company, Laurie and Mary Jane, but I was just given this recipe by my friend’s grandma who dared me to medicate her 50-year-old recipe. She said if I made them she would eat one. And yes, she has a card but has never used it. She will take tiny bites, I promise. Read more.

Canna-chocolate dipped strawberries
Canna-chocolate can be made easily in the microwave, and it’s versatile. In addition to pairing with fruit, try it on ice cream. (Bruce Wolf, The Cannabist)

7. Legendary chocolate-dipped strawberries: Strawberries dipped in cannabis-infused chocolate take an already pretty, sexy dessert to new heights. The glaze is made with canna-coconut oil and melted chocolate, and the strawberries coated with this dreamy dip are wonderful to share. These berries take practically no time to prepare, and will keep in the fridge overnight. Read more.

8. A coconanaberry smoothie to remember: I think that a marijuana-enhanced smoothie is a dream come true. A tall, frothy glass of blended fruits and vegetables, with key ingredients that were previously sautéed in canna-coconut oil. Read more.


Things to do: What’s happening this month? Check our events calendar


This Thai iced tea recipe gives new meaning to "herbal infusion"
(Bruce Wolf, The Cannabist)

9. Thai iced tea — with a kick: Thai iced tea and Thai iced coffee are among my favorite summer drinks. Partially it is because I completely adore condensed milk. It’s a magical ingredient, so sweet, creamy and smooth. And it might be considered a culinary evil, I am afraid to look. I have given up corn syrup, but not this. It won’t happen. Read more.

10. Mile high blondies: This is a favorite of edibles entrepreneur Julie Dooley, who avoids gluten and refined sugar. The recipe has been tested at high altitude, and it makes 20 mini muffins with 10mg of THC each. Read more.


More Kitchen Kush: What else do you feel like making? We’ve got the recipes sorted,
appetizers || entrees || desserts

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Cooking With Marijuana – Vogue.com

The word cannabis comes from the Greek for hemp. For thousands of years, the fibers of the hemp plant have been made into rope, fabric, and paper, or burned as fuel; its seeds have been eaten as a highly nutritious food or pressed to expel an oil for lighting and cooking. These useful products of the hemp plant must be imported into the U.S. because it is a violation of federal law to grow any kind of hemp here without a permit from the DEA. The flowers of the female hemp plant contain psychoactive substances, resins, and are classified as a dangerous drug—more dangerous than cocaine or methamphetamine.

People who enjoy smoking or eating cannabis report a range of sensations, going from a mellow mood all the way to a sense of exaltation. It is common to hear a happy user report that he or she has heard the inner voices of music for the first time. J. S. Bach is often mentioned.

Eating cannabis in excessive doses, especially when one is anxious or depressed, can result in an agonizing period of fear, paranoia, self-deprecation, and frightening hallucinations—what used to be known as a bad trip, a “bum trip,” or a “bummer,” lasting between one and several hours. That’s why when you cook or eat cannabis, you pay lots of attention to the size of the dose. A star columnist at The New York Times, Maureen Dowd, wrote a piece at the beginning of June about a trip to Denver, where she bought a legal chocolate-caramel cannabis candy bar that reminded her of the Sky Bars she had loved as a child. Alone in her hotel room, she ate the whole thing, even though it contained sixteen moderate doses of cannabis. Not surprisingly, she had a harrowing, terrifying experience. For some reason, she wrote about it, and for some reason, the paper published what she wrote. Even to some of Dowd’s longtime fans, this did not seem fundamentally different from drinking a quart of bourbon, getting behind the wheel of an unfamiliar sports car, and totaling it.

It is true that 23 states, and D.C., have legalized the cultivation, sale, and use of cannabis for medical purposes, and two states—Colorado and Washington—have legalized it for recreational use, but all these activities are still violations of federal law. A federal marshal can arrest medical marijuana patients or recreational users, lock them up, and throw away the key. The U.S. Department of Justice has never given a free pass to cannabis fanciers—medical or recreational—but in 2013, the U.S. deputy attorney general, in an exercise of prosecutorial discretion, issued what came to be known as the Cole Memorandum, which relegated strict enforcement of the federal law against possession, sale, and so forth, to the bottom of the department’s drug-enforcement priorities. You can read and interpret the Cole Memorandum for yourself; the Web address is so long that it will be easier for you to Google it.

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Now We’re Cooking with Marijuana – Boston magazine’s Boston Daily

Top-name Boston chefs are experimenting with marijuana as a key ingredient. As Massachusetts grapples with legalization, Jolyon Helterman embarks on a chase through a secretive, drug-fueled dining subculture. Is this the next great foodie frontier—or is it merely a pipe dream?


cooking with marijuana

Photograph by Toan Trinh

The first time the pot dealer invited me to one of his fabled drug-laced dinner parties, I totally blew it. For months I’d been chasing rumors of an underground network of pop-up dinners featuring dishes infused with tetrahydrocannabinol, or THC. From what I could gather, this new weed cuisine had nothing to do with the pot brownies of yore—pasty, weirdly vegetal confections dispensed from crumpled foil pans, that could leave even staunch stoners reeling. Instead, I’d heard, local chefs were experimenting with sophisticated recipes—and how to dole them out over the span of the meal so that diners left pleasantly high, not baked.

My most promising contact was a person I’ll call Jackie, the impresario and raw-material supplier behind a series of weed-infused dinner parties. When we first met, Jackie and I hit it off instantly: Outwardly, at least, he seemed thrilled by the notion of seeing the feasts he was orchestrating appear in a glossy mag such as this one. But a couple of weeks before his next scheduled dinner, things headed south. I was probably too pushy: I was determined not to miss a single behind-the-scenes moment—which meant bombarding Jackie with impatient requests for access to his crew. The needier I became, the longer it would take for Jackie to get back to me. It began to feel like I was chasing, well, a drug dealer.

Our strained relationship reached its breaking point when I broached the sticky question of anonymity. Yes, we could keep Jackie’s identity off the record. But couldn’t I ask the chefs if I could use their names? Wrong question. Jackie cut off all contact. The rumored dinner came and went without me.

Still, there were tantalizing glimpses. On Instagram, I’d gotten a peek at one of these pop-up potlucks. My jaw hit the floor: The rumor mill had seriously undersold the haute-ness of this cuisine. With gourmet ingredients like quail eggs, bone marrow, and enoki mushrooms, these artfully composed dishes were on par, at least visually, with those in the city’s finest restaurants, a Menton or a L’Espalier. Who the hell was cooking this stuff?

One thing was for sure: This wasn’t the work of rank amateurs playing around with stoner grub in the throes of midnight-munchies inspiration. It had all the trappings of seriously sophisticated cuisine meant for discerning palates. If only I knew where to find it.

In 1920, following the ratification of the 18th Amendment, alcohol became illegal in the United States. For the next 13 years, the nation’s blossoming cocktail artists found themselves shunted underground into a murky subculture of speakeasies. The period gets romanticized today. But those years of mandated temperance were an exceedingly grim age of unscrupulous bootleggers, Depression-gutted paychecks, and epithelium- stripping bathtub gin.

And yet: When I found myself closed out of the clandestine weed-dinner-club circle, I was struck by the parallels to that earlier epoch of Prohibition. Not so much the swill or the organized-crime-stoked violence but the forced secrecy of it all: the specter of culinary artists pursuing their passions in shadowy exile from polite society, flourishing creatively, all the while skittishly peeking over their shoulders.

Months later, I finally heard from Jackie again: I was on vacation in the tropics, passing through a rare patch of broadband, when a flurry of pent-up emails burst into my inbox. Among them, an unsolicited message from Jackie’s “anonymous” account bearing an invitation to one of his elusive dinners on the very day I returned to Boston.

On my flight back to Logan, when I finally had a chance to examine the menu for Jackie’s dinner, my heart sank. There were a couple of sophisticated hors d’oeuvres—a bacon-wrapped scallop drizzled with THC-infused basil oil, for instance—but the main event was a taco bar, for gosh sakes. For months, I’d been imagining this secret world as Clio for the cannabis set, not a pot-laced El Pelón.

On the bright side, the guy in the kitchen was a local chef I already knew and admired—I’ll call him Marcus. He was the talent, I’d learned, behind the intricate platings I’d seen on Instagram. Perhaps he’d be serving some ironic “deconstruction” of a taco, the stylized fixins artfully tweezered out across an austere plate like an edible Kandinsky.

Spoiler alert: They were just tacos.

The evening’s venue was a private brownstone home, east of the city. A buffet table held condiments—pico de gallo, roasted-garlic crema—alongside bowls of marinated olives and tamari-spiced nuts. Next to an ice bucket sat two pitchers of THC-infused beverages.

With no communal table, the 15 or so guests separated into cliques, some settling on the sofa to watch patterns across a muted TV screen. A water bong made an appearance. As they gurgled, I watched my big scoop go up in smoke, too. “Breaking: Local Stoners Spend Sunday on Couch with Bong and Tacos.” But then, in the kitchen, I spotted Marcus and introduced myself. This was no stoner pirate: He was a clearly a food geek who loved the science as much as the artistry of cooking. He said he’d spent a lot of time experimenting with titration, and— absolutely!—would be happy to chat about it some time. Jotting down his number, I grabbed a to-go bag and made my exit quickly, just in case paranoid Jackie cried foul.

Soon, I heard Marcus and Jackie had parted ways—and, switching gears, I threw in with Marcus, who had begun to contemplate more-ambitious weed dinners. To my mind, Marcus was the modern version of the 1920s mixologist—the artiste of the underground scene. And I, as the culinary-art historian, seemed perfectly justified in my pursuit of him instead of Jackie, the mere bootlegger. Right?

But in January, Massachusetts granted its first round of medical-marijuana dispensary licenses, and Marcus was suddenly eager to get in on the ground floor. The weed dinners went on the back burner, and instead he began working on recipes for gourmet “medibles”—weed-infused candies he hoped to sell at the dispensaries, if and when they eventually opened. He blew me off half a dozen times over the winter.

By spring, I was preparing to abandon the story—when Jackie popped up again. He was wondering why I’d been so hard to connect with; he had a big dinner planned—this one at a restaurant—in late April, two weeks away. Was I interested?

Here are the terms we agreed to: no names, no identifying details about the restaurant, no quizzing fellow guests. In exchange, I could have the run of the place. There were cloak-and-dagger precautions: I was instructed to get to a certain neighborhood, then text him for a location. But finally, on a beautiful Sunday afternoon, in a restaurant I’d patronized many times before—under very different circumstances—I finally gained entrée to the gourmet underground.
From the first, it was clear that this dinner party was a far different beast from January’s taco night. Bartenders prepped garnishes and checked glassware for spots. Servers polished silverware and straightened place settings, which featured cloth napkins and the night’s menu printed on heavy card stock.

In the back, half a dozen cooks were getting their mises en place in between sips of beer, tokes, and general roisterous carrying on. You know: like a restaurant kitchen. But also similarly, any time the head chef, whom I’ll call Tristan, uttered anything to do with food prep, an unbreachable, militarylike hierarchy resumed. No joking, no discussion.

When one cook asked how much THC-infused syrup should be used in the drinks, Tristan specified, “Eight drops in the bottom of each glass.” Sure enough, I passed the guy a few minutes later administering the syrup with an eyedropper, counting under his breath.

During a break, Tristan gave me a primer on his techniques. You can’t simply fine-mince a bag of weed and sprinkle it like parsley. Accessing THC requires heat and/or alcohol. The most common method—heating the marijuana with a fat, like butter, until the THC leaches out—is the magic behind the pot brownie. “But what if someone can’t process dairy?” Tristan asked. “You try to figure out: how else? There’s coconut oil and soy milk and….” Good point: If legalization marches forward, there’s no question gluten-free, paleo-vegan, low-foam cannabis options will be de rigueur.

The alternative to fat infusion is the tincture, wherein the plant matter is steeped in grain alcohol or glycerol. Tristan uses both, but deploys them strategically across a sequence of courses. Alcohol and glycerol tinctures hit the bloodstream almost immediately, whereas fat infusions require digestion. Tristan likes to start with tincture-method items—tonight, THC Arnold Palmers, then a series of small bites including an infused jalapeño jelly on a biscuit topped with ham and cheddar—before launching into fat infusions. That way, diners get a little buzzed from the get-go and are less likely to overdo it as they wait for the delayed-release time bomb to hit.

Tristan also likes to keep the infused component as a removable condiment or garnish—for instance, the three house-medicated barbecue sauces served at every table, for diners to doctor up the (otherwise uninfused) smoked ribs as they please. Though certainly more complex, it dawned on me how similar this strategy was to offering a tasting menu with optional wine pairings.

As 6 p.m. neared, a very mixed crowd milled in. The stoner and restaurant- industry crowd I’d expected, sure, but just as many strait-laced couples who would look more at home in an L. L. Bean catalog than an illicit drug dinner. That’s when it hit me: how wrong I’d gotten it on Jackie’s infuriating caginess. He wasn’t the ruthless bootlegger, protecting his turf. He was protecting all these people. The young cutups in the kitchen, the veteran chef, the paying customers from all walks of life—every last one of them had entrusted Jackie to shield them from a list of consequences ranging from professional embarrassment to prison time. Out of 80-odd people in attendance tonight, there was only one potential enemy: me.

The lights went down, the music went up, and the festivities commenced. The Arnold Palmers worked their magic quickly, as Tristan had predicted. The THC loosened lips, transforming awkward tables into friendly gab fests. A series of small plates followed: deviled eggs with infused aioli and jerk spices, then biscuits and fried green tomatoes.

I held myself back cautiously until the fourth dish arrived: a Lowcountry boil—a traditional southern stew of Gulf shrimp, corn on the cob, andouille sausage, and new potatoes, served in a rich beer-based broth redolent of Old Bay seasonings, onions, and peppers, simmered all day before being finished with a whole mess of cannabis-infused butter. This South Carolina boy couldn’t help himself—it was so freaking good! It was also the time-release-type fat infusion Tristan had warned about. Sure enough, some time during the middle of the main course, the THC hit my system—a different high, starting from the core, rising outward, enveloping the body like a…like a—

Hoooooooly. Shit.

My table companions were there already. We got into some out-there discussion on whether you could infuse bone marrow by feeding a cow pot while it was still alive. “Well, you need heat, so…what about a solar-powered trough?” Et cetera. I can’t remember if we finally solved it, and my notes from the evening offer little clue. “If infuse marrow cow = Life of Brian, have to pause,” I dutifully noted.

Thankfully, I had the presence of mind to call an Uber, thank Jackie, and head home before things got too weird. But before I rolled out, I looked back in from the sidewalk, through the completely unshaded windows, and marveled at the scene, an utterly civilized dinner behind an unlocked door, protected only by a sign like those you’ve seen a million times: “Closed tonight for a private party—please come back tomorrow!”

I have no idea if Massachusetts will ever legalize marijuana to a degree that leaves restaurateurs free to dispense responsible amounts of it, as they do other drugs in their apothecary—the shot glasses of Talisker, the vials of grand-cru bordeaux. But if they ever do, I think this is what it looks like.

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How to calculate THC dosage for weed-infused recipes – The Cannabist

Welcome to our Ask The Cannabist column. Clearly you have questions about marijuana, be it a legal concern, a health curiosity, a Colorado-centric inquiry or something more far-reaching. Check out our expansive, 64-question Colorado marijuana FAQ first, and if you’re still curious, email your question to Ask The Cannabist at askthecannabist@gmail.com.


Hey, Cannabist!
I’m a recipient of a quarter-ounce of weed given to me by a friend. I’m an old guy and haven’t used weed in many years. I’d like to use it for cooking and I’m encouraged by the recipes on this site. However, I can’t find a way to convert what I have into practical use. My friend told me it is a strain called Chem 91 but I can’t find more information. I keep reading how much stronger today’s strains are compared to the varieties available twenty years ago. I need details on how much to use in a specific recipe and how to prepare the weed before use.  How do I adjust for this increased potency when I get in the kitchen? –Cannabis Cooking Codger

Hey, Cannabis Cooking Codger!
Your sense of precaution is good. Definitely take notes and prepare, you don’t want to make edibles too strong. No one likes to overdose, or as I like to say, “overdowd” on edibles and have a bad time.

Here’s a link to The Cannabist’s cannabutter recipe from chef Laurie Wolf. Basically, you melt butter in a double boiler, add pre-measured, ground marijuana and cook for a couple of hours at low heat. Strain with a cheesecloth or fine mesh strainer.  Whether you make up a batch of box brownie mix or your favorite cookie recipe, pick a box mix or recipe that uses at least a half-cup to one cup butter.


The new cannabis lexicon: Dabs, fatties, trichomes and beyond — we’ve got all the lingo, from alcohol extraction to zips.


I talked with Jessica Catalano about home cannabis cooking recommendations and THC dosage. Catalano is the Summit County-based author of “The Ganja Kitchen Revolution” and chef for Cultivating Spirits, a mountain retreat cannabis tour company.

First, identify the percentage of THC in the strain you’re cooking with. Catalano says on average, most strains have about 10 percent THC.  Strains that have 15-20 percent THC are above average, and those with 21 percent THC or higher are exceptionally strong. If you can’t find online plant breeding information or cannabinoid lab tests for the strain, estimate at 10 percent THC.

You are starting out with a quarter ounce of marijuana, that’s 7 grams. An eighth would be 3.5 grams.

Every 1 gram of cannabis bud has 1,000mg of dry weight. If a strain has about 10% THC, ten percent of 1,000mg would be 100mg. So for cooking or baking at home, it is safe to assume that a gram of cannabis contains at least 100mg THC.

Using Catalano’s dosing measurement formula, you do the math accordingly to find out how much THC per serving. Take the amount of ground marijuana, convert it to milligrams and divide it by the recipe yield to determine a per-serving dose of THC. A starting dosage for beginners is 5 milligrams per serving (the Colorado-mandated serving size for marijuana-infused edibles is 10mg THC). Three grams of ground marijuana equals 300mg THC. 300mg divided by the recipe yield, (a classic cookie recipe makes 60 cookies) equals 5mg per cookie.  If you want to be even more cautious with your at-home cannabutter cooking, 1.5 grams (150mg) marijuana divided into a 60-cookie recipe will yield 2.5mg a serving.


How much is enough? Get educated about edibles. Here are eight tips for getting the right dose


Julie Dooley from Julie & Kate Baked Goods has a few recommendations for prepping your kitchen area before making your butter. Use commonsense kitchen rules and take safety precautions. Have some dedicated pans and utensils so you don’t cross-contaminate. Have proper ventilation because it is an aromatic process.

Some notes about edibles: Dooley says if you eat cannabis with fatty and protein rich foods, the effects of marijuana last longer in the body. If you eat cannabis in sugary candy form, the high doesn’t last as long.  After eating an edible, Dooley recommends waiting 2 hours. If you don’t feel high enough, don’t consume another edible, eat something fatty instead to increase the effect of the marijuana.  If you feel too high, Catalano recommends drinking orange juice or fruit juice to raise your blood sugar. XO


Kitchen Kush: What do you feel like cooking up? We’ve got the recipes sorted,
appetizers || entrees || desserts

Learn: The differences between different canna-oils


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How To Make The Perfect Marijuana Candy – The Weed Blog


marijuana candymarijuana candy

Cannabis Candy Recipe

There are a lot of people that think making cannabis candy is a difficult process, when in reality, it’s quite simple. As it usually is when making edibles, getting it right is tough. The candy not only has to be potent enough to be considered medicine but taste good as well! The candy is worthless if it doesn’t have both of those qualities. But making the perfect batch of cannabis candy treats is in the following recipe!

Ingredients:

Candy molds
Cooking spray
Metal spoon
2/3 cups white corn syrup
1 tsp flavoring of your choice (adjust if you want but this is really the perfect amount!)
Food coloring (so they look nice, obviously!)
Candy thermometer
1 cup water
2 cups sugar
9.5 grams of dry powdered hash

Directions:

First things first, spray the candy molds with cooking spray so that the mix doesn’t stick when you get to the step that requires it. Put the sugar and corn syrup together in a pot and put it on high heat until the mix begins to boil. Reduce the heat to low medium and keep an eye on the temperature. Once the temp hits 300, remove the heat and add in the hash and food coloring. Stir this mix vigorously. You need to make sure that the hash has been completely mixed in. About a minute should do it because the mix will start to harden soon after that. Add your candy mix in to the molds. You can either make them just candies or you can add in sticks to make them lollipops!

Let the mix harden in the mold and then remove and wrap them. This recipe will give you about 40 candies. You can always add in more hash but be sure that that’s the form of cannabis that you use. Kief could also be used in this recipe if you have enough of it. These candies last a good amount of time, about 2 to 3 hours on an empty stomach and an hour after a meal. No one should be afraid to make cannabis candy , especially when it’s such a benefit to those who are always on the go and enjoy eating their weed rather than smoking it. They’re very discreet but don’t let anyone sneak one behind your back!

Source: THCFinder.Com

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How To Make Marijuana Hot Chocolate – The Weed Blog


marijuana hot chocolatemarijuana hot chocolateCannabis Hot Chocolate Recipe

With winter approaching, the season is beginning to call for those warm drinks rather than frozen. Put away the pina colada mix and break out the hot chocolate! Except this year, you can have some medicated hot chocolate. This brew is sure to get you through any blizzard that Mother Nature is going to throw our way. If you’re not somewhere that the snow covers for six months out of the year, you can still enjoy this recipe on those colder nights!

Ingredients:

1 Cup of Milk
1 tspn of butter (You can use regular butter or cannabis butter for this)
1 Cup of Water
Hot Chocolate Mix
1-2g of Marijuana
Coffee filter

Directions:

Grind up the marijuana in a grinder to the finest point that it can get and add it to the water, along with the butter and milk. As always, the butter is a very important step. THC isn’t water soluble and you won’t get as stoned if you don’t add the butter. Keep the water at a minimal boil. While you want the hot chocolate to be hot, boiling the water isn’t good for the THC extraction.

Let the mixture heat up for about 10-15 minutes. After you start to smell the almost almond like smell coming from the water/butter/weed mix, get your mug and add the hot chocolate mix to it. Take the coffee filter and place it over the top of the mug. Pour the hot liquid in to the mug to strain out all of the marijuana buds. Stir the chocolate up and enjoy! You can also add some whipped cream and cinnamon if you want. This chocolate drink will keep you elevated for a night so plan on staying in!

Source: THCFinder.Com