Place egg yolks, remaining 1/4 cup sugar, and salt in a small bowl and whisk until egg yolks are thick and pale yellow.  Whisking vigorously to prevent the eggs from scrambling, whisk in about 1/2 cup of the warm milk mixture.  Continue whisking in milk mixture, about 1/2 cup at a time until it is all incorporated..  Return to heat and cook over medium low stirring constantly, until it starts to thicken.  Do not boil, mixture should only reach about 185 degrees F (if you have a thermometer, if not heat until very hot).  Remove from heat, place in a bowl, cover and chill in the refrigerator until very cold, at least 6 hours.
However, some people cook with cannabis at home and create their own cannabis oil by heating buds and flowers with a base oil like grapeseed or other cooking oils. Cannabinoids like THC and CBD are fat-soluble, hydrophobic oils, meaning they dissolve in oils, butters, fats and alcohol, but not water. To be effective, cannabis and its extracts or concentrates must be heated in order to convert the cannabinoid THCA into active THC.
You might be wondering why I include water as an ingredient.  Including water, especially when infusing marijuana oil on the stovetop, insures the cannabis will never reach a higher temperature than the boiling point or 212 degrees F.  More importantly, the chlorophyll and terpenes – the parts of the plant that give it its flavor and color — are water soluble and most will likewise bind to water during the cooking process instead of infusing themselves into the fats along with the THC.  This will mean less herbal flavor and green color in the finished marijuana oil.

“Most of the TV people come back and say, ‘We love you, we love the concept, we’re not ready,’” says Leather Storrs, owner of the Portland, Oregon restaurant Noble Rot, who wants to host a travel-oriented cannabis food show, akin to Anthony Bourdain’s No Reservations — but with pot. “I feel like they’re looking at the middle of the country, and when you live on the coasts, it’s different.” Storrs appeared on an early episode of Bong Appétit and is slated to return for the third season, but he’s also starred in several web series and pilots that have gone nowhere. His playful, vegetable-driven marijuana meals often start out with a Thai tom kha gai soup meant to look like Lucky Charms, with heart-shaped radishes and blue diamonds made of cabbage floating in a coconut milk broth.
Wolf, the younger of two children, grew up in Riverdale, a wealthy neighborhood in the Bronx. Her mother, a teacher, could be “extremely uptight,” she told me. Her father, a dentist, had anger issues. Good food was in short supply, as was good fun. “Looking back, I realize my parents were not at all happy with each other,” she said. She attended Calhoun, at the time an all-girl’s school, in Manhattan. One day, an administrator called to inform her parents that several girls were suspected of having smoked marijuana. Her mother rightly guessed that Laurie was one of them. “I got home to find her crying hysterically,” Wolf said. “She was, like, ‘How did I go wrong? You’re an addict! You let us down!’ ”
In the spirit of St Patrick’s Day, making everything that we eat/use/interact with green is kind of part of the holiday. What better way to wake up on a holiday like this then with a medicated breakfast of green eggs and ham? The following recipe will not only give you weed infused eggs and ham but they’re actually green as well, making them the perfect breakfast for a festive stoner.
Bake + get baked all holiday season with this special gift set featuring The Happy (happy!!!) Holiday Pot Cookie Cookbook by Dr. Seymour Kindbud and a trio of cookie cutters. Take your holiday traditions to a higher place with 25 recipes for tasty edibles in the form of sugar cookies, marble brownies and Mexican wedding cookies. A can’t-be-beat recipe for Ganja Butter, the cornerstone of all cannabis cooking, ensures that your sweets are equally delicious and mind altering. Perfect for getting through the holiday season with the best vibes ever. Hardcover.
Moriarty’s book visually demonstrates the “secret” process for creating her magical 10x Cannabutter, which replaces the bitter “grass flavor” with a tasty, nutty butter flavor. The smokin’ hot cook book includes 49 easy-to-prepare, delicious dishes that range from her signature dessert, “Blue Sky Lemon Bars”, to her “Dizzy Bird Turkey with Stuffing” – a perfect dish for festive holiday dinners.

All of this has produced a new category of cannabis user: people trying it for the first time, to see what the fuss is about, or coming back to it after a decades-long hiatus. Businesspeople see a future in which cannabis is part of a functional, even aspirational life style. Like Julia Child introducing Americans to French cuisine, Wolf serves as both a guide and an ambassador to this world. She was a chef and a food editor for many years, and she stands out as a source of reliable information in a nascent industry without dependable methods for cooking and dosing. Ricardo Baca, the founding editor of the Cannabist, told me, “Laurie represents a voice in the food-and-cannabis space that can be trusted.” Her columns are full of global ingredients and lush food photography meant to attract what she calls “the CB2 and West Elm crowd.” Her books would not seem out of place on the shelf next to the latest tome from the Barefoot Contessa or Yotam Ottolenghi. Evan Senn, the editor of the California-based cannabis magazine Culture, told me that, increasingly, foodies are the target audience for pot. “I love to drink wine, and I’m kind of a snob about it,” she said. “I’m not going to drink Franzia out of a cardboard box. I’m going to buy a nice bottle of Pinot Noir and aerate it and enjoy it. I have the same approach to edibles.”
Because alcohol extractions are typically used for tinctures, we will focus on fat based extractions for traditional edibles. For increased bioavailability, we suggest using coconut oil, which is high in medium chain triglycerides (MCTs). The reason being that MCTs are small, and easily digested relative to the long chain triglycerides (LCTs) found in most fatty foods (olive oil, canola oil or butter). Unlike other types of fats, MCTs don’t need to be broken down before they’re used for energy, and they don’t require any extra energy to digest or absorb. This makes the use of coconut oil especially helpful for those who suffer from impaired fat digestion and gallbladder issues. Note the MCT oil, which is comprised of 100% MCTs, can also be used.
With an easy and more precise dosage method, medical cannabis oils are ideal for oral consumption. However, they can be just as effortlessly added to what you’re eating. Because our extraction process includes decarboxylation, there is no need to decarb the oil on your own before cooking like you have to with dried flower. This means you can just add the oil to basically anything without any fuss or extra time. To add your oil into a food, simply measure your dosage as you normally would do with the syringe and add that specific amount to your recipe. If you’re cooking for one, you only need one dose. If you’re making a large batch, multiple your single dose by how many servings you are creating. (For example, if you’re making a dozen brownies you’ll want to add twelve times your single-use dose.) Ensure you mix thoroughly to distribute your medical cannabis evenly throughout your recipe.

Why is this important? “This is actually a medicine that is potent,” Jeff emphasizes. “If you don’t understand how potent your butter or oil is, if you have too much THC, you’ll end up being paranoid, having anxiety, feeling nauseous, maybe throwing up. You’ll have a really bad time with it. You’ll wake up the next day with a hangover; you won’t be able to function too well.”

I have an ardent lift (for decarboxalation) I feel as if it over does it? It runs for about 2 hours, and claims that it’s a perfect decarb everytime. 2 hours seems a bit long. Also when I have used trim, I notice the thc % is a little bit too low. Or has at times tested at 0% (using the tcheck device) I am aware that flower bears much stronger results. .should I stick to flower for streng?
Butter is used in a multitude of recepies in cooking and is loved by many, but spread this stuff on your toast in the morning and everyone around will just have to watch you float away, and then ask you for some. Canna-butter is one of the most commonly used forms of cannabis when it comes to cooking and whipping up edibles because of its versatility, and the fact that it’s pure genius in butter form.
Remove the dough from the fridge and let it heat up for a few minutes before rolling it. Preheat your oven to 350 degrees. Flour a flat surface and roll the dough until it is 1/8th of an inch thick. Stick the dough back in the fridge for about 5 minutes. This will make it easier to cut the cookies out with your gingerbread (or whatever shape) cutter. Cut out your little gingerbread people and place them on an ungreased baking sheet. Stick them in the over until they are crisp, but not crispy. They should be a really nice gold color. Probably around 10 minutes or so. Take the cookies out and let them cool. Proceed to decorate them how you’d like!
Voila! Congratulations, you’re done with the hard part. Now either store the oil in the airtight jar somewhere cool and dark, or use immediately. Oxygen and light are the enemies of cannabis oil, as they can lessen the potency and freshness of the oil. If you store it properly, your oil can last up to 60 (maybe 90) days. Or you can freeze or refrigerate it to make it last longer.
 Now let it cook on the grill for about 8-10 minutes or until the insides are no longer pink (when checking for pinkness, pick the largest part of the chicken). If you like your grilled chicken smothered in perfectly sinful sauce, use 2 cups of honey BBQ sauce with 2 teaspoons of canna-oil and stir together, it adds a great finishing touch. This is what you would call a gourmet way to get blown, bon appetit!
Preheat your over to 350 degrees F. While it heats up, mix the butter and the sugars together until they’re a very creamy, smooth consistency. Grab the two eggs and beat them in to the mix. After that, add in the baking soda and the flour, while still stirring consistently. Slowly pour the 1/4 cup of water in, along with all of the oatmeal packets. Continue to stir the mix until everything combines well. The mixture should be similar to cookie dough. Take bits of the mixture and roll them in to balls and place them on to a greased up cookie sheet. Place them in the preheated over for around 13-15 minutes until they are a golden brown color. Once they’ve hit that point, remove them from the oven and place them on to a plate to allow them to fully cool off. Now they’re ready to eat! Enjoy!

Seven years ago, when Colorado and Washington became the first states to legalize recreational use, Danny Schaefer saw a business opportunity. Schaefer wasn’t interested in growing or distributing cannabis, but he knew visitors would flock to Colorado to openly participate in a drug culture long forced underground. So he founded My 420 Tours, which bills itself as “the original Colorado cannabis tour.” They offer all-inclusive vacations that include pot-friendly hotels, growhouse tours, cannabis massages and sushi and joint rolling classes.
“If you’re stoned, it’s highly entertaining,” says cannabis chocolatier and co-host Vanessa Lavorato. The summer before Bong Appétit started filming, Lavorato says she slowly built up her tolerance to edibles, so she could better handle herself while stoned on air. In the end, all her hard work didn’t matter much. “You can’t hide it. You’re just really high on camera, which hopefully is funny for people.”

What better stoner treat to make in the summer for when the heat really hits? Popsicles are always a hit, it doesn’t matter what age you and your friends are or what time of year it is for that matter. If you whip these babies out at a backyard gathering in the summer, you’re sure to be a huge hit. Plus, since they’re medicated, people will be able to enjoy your party that much more. And if you don’t feel like sharing, you don’t have to and you can eat this tray of six popsicles all to yourself.
Did you cook the butter with water? If so sometimes you will have residual water left after straining. I strain and then heat gently to remove any residual water as it can cause mold if left for long periods, then do a secondary straining to get rid of any other sediment. If you did not add water to the mix, I am not sure where it would be coming from.
Amateur edible makers will often talk about how strong their brownies are, but I don't think they really understand what that means. When I first got into this industry, I went to a dispensary with some friends who wanted to get some edibles. I was hesitant because I'd already had a bad experience with a highly potent edible that didn't taste good and I thought it was a waste of money for me. Meanwhile, my friend was like, "Oh, a 150 milligram brownie, I'll get that!" It was like $30, and I don't even think he knew what he had just bought.
Yep, you got it! The only difference for me when making topicals is I decarb some of it and leave some undecarbed so I get full spectrum (both THC-A and CBD-A along with THC and CBD). This is optional, but I find it makes the most effective topicals. I am currently at work on a new online course about making cannabis topicals, but you are definitely on the right track.

In the U.K. I can get 30ml thc oil (unnamed Indica) with 125mg (20%) THC in for £85, or buy 3.5 ounces of 9lb Hammer for around £50. I don’t know if you could hazard a guess as to whether making my own would be more cost effective, but I’m guessing it would be. Chemo fog has rendered me incapable of basic logic skills, but saying that, you’re not my math teacher so don’t worry if you’ve no idea!
Taffy is one of the best candies that one could hope to have, especially in the summer. For some reason, it just reminds me of the beach and of barbecues and genuine good times. So I figured that with the approaching summer months, making some taffy might be a good idea! And, as always, you know that anything made in my kitchen absolutely has to be medicated! This recipe is super easy and simple so pretty much anyone can get it done!
Studies show cannabidiol (CBD) has tremendous medical potential, especially in the treatment of seizure disorders and pediatric patients. Indications also suggest CBD lowers blood sugar, which makes it desirable for treating diabetes. Its sedative properties make it useful in the treatment of stress-related and sleep disorders. CBDA and CBD are non-psychoactive. Unlike THCA and THC, converting CBDA to CBD will not make a psychoactive product. CBD has a calming effect. This makes it ideal for treating children, the aged or patients that prefer less psychoactive effects. THC vaporizes quicker than CBD, so decarboxylating higher CBD varieties may produce higher CBD-enriched material. However, if you are not using a high CBD strain, extending the heating process may accomplish no more than burning off the THC.
This is my first batch. I used 1oz manicured ground cured bud in 1lb of butter. I put both in a slow cooker plus a cup of water. I set the cooker to the lowest temp for the longest time. Next day, I poured the butter & bud (water evaporated) through a tea strainer into a pyrex measuring cup. I had no cheesecloth and I suspect I’ll want to strain the cannabutter again before I put it in (Cook’s Illustrated Classic) Brownies. We will make the brownies next week. Wish us well.
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