You deserve better than a limp joint and leftover pad Thai eaten by the light of the fridge.
Live a little. Take that ganja and infuse it into butter, oil, milk, and sugar, and fuck around a bit. We’re not talking boxed brownie mix; we’re talking about a full-fledged gastronomical ball-out—apps, entrees, desserts, even some cocktails—that’ll get you high and appease your munchies. Two birds, one stoner.
Before we get too far ahead of ourselves, lets make sure we’ve got our bases covered. Review our illustrated primer to cooking with weed. We’ll wait.
All caught up? Great. First things first: Cannabis-infused oil is gonna be the easiest way to turn any recipe into an earth-shattering edible. This only takes a few steps—you’ve got to decarboxylate your weed in the oven, throw it in a saucepan with oil, then strain the leftover bud, leaving you with a simple, potent base for cooking.
2. Cannabis Olive Oil Infusions
4. Weed Milk
5. Weed Sugar
6. Parmesan and Garlic Pasta
Alright, time to put these infusions to good use. The simplest way to enjoy butter, or in this case, cannabutter, has got to be a quick bowl of garlicky angel hair pasta, dusted (okay, buried) with parmesan.
Here’s a traditional latke recipe with some chutzpah. That is to say, these potato pancakes are fried in weed-infused canola oil. This recipe’s got your best interest in mind—it instructs you to drain the latkes on a bed of rice or couscous to help catch the excess cannabis oil, because “You can’t eat a paper towel!”
Remember that weed sugar we mentioned? It’s just begging for you to roll fried dough balls in it. Don’t disappoint that weed sugar, and don’t disappoint yourself. Just be forewarned that after eating a couple of these, you’ll want about a thousand more—with or without the ganja.
To finish off one hell of a mind-numbing meal, you’ll probably want a nightcap—and with some weed-infused liquor, you can end the night the right way. Through a wet decarb process, you can get a pretty controlled amount of weed infused into your vodka before shaking it up into a cocktail. Because, you know, 4/20 is all about moderation.
Now that you’ve mastered that technique, too, give it a spin in a fancy lil French 75, a classic cocktail that combines gin and champagne in a flute with a splash of fruit juice. (You can also give it a try with a martini and a pineapple daiquiri, depending on your choice of liquor.) Cheers, friends.
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