The “Heinz of Medical Marijuana Sauces” -- thx to Grub Street for heads-up.

I'd like to state up front that I don't "partake" of this substance.

That said, I have no problem with others who do and often have provided me with countless hours of strange entertainment.

My mission is this. I have several friends (in California where they all seem to have "prescriptions") who have asked if it's possible for me to incorporate said substance into some of my pastries. I know that the whole brownie thing is very common, but I'd like to push the envelope a bit more and see if I could make pot macarons.

My thought was to grind up the weed (after skimming out any of the known offensive parts like stems and seeds) into a very fine powder that could be folded into the macaron batter itself with the almond flour and powdered sugar.

I'm just not familiar enough with the flavor that the weed would impart, so I have no idea if the whole reason the brownie method is so popular is because chocolate is strong enough to cover up some possibly bad taste.

I suppose I could make plain shells and the flavor the filling only (maybe with an "enhanced" chocolate ganache), but that seems like a cop-out.

I'm open to suggestions and advice. The Los Angeles friend has a b-day coming up next month and I may head out there for a visit and would love to surprise him with these as he's a HUGE fan of my regular macs.

Thanks, all!

tgoddess wrote: I know that the whole brownie thing is very common, but I'd like to push the envelope a bit more and see if I could make pot macarons.

You can just replace the butter in the macaroon recipe with a "canabutter." Grind the pot up with a coffee bean grinder or something of the sort, and fold it into regular butter. Here's a recipe:

http://cannabis.com/faqs/cannabis_recip ... index.html

You might want to cure the buds with water before you get to cooking with it to help cut back on some of the stronger taste you'll get. Obviously, better quality weed= better quality butter.

seeds

?

not to worry. my people tell me they haven't seen one in yrs.

lk wrote:

tgoddess wrote: I know that the whole brownie thing is very common, but I'd like to push the envelope a bit more and see if I could make pot macarons.

You can just replace the butter in the macaroon recipe with a "canabutter." Grind the pot up with a coffee bean grinder or something of the sort, and fold it into regular butter. Here's a recipe:

http://cannabis.com/faqs/cannabis_recip ... index.html

You might want to cure the buds with water before you get to cooking with it to help cut back on some of the stronger taste you'll get. Obviously, better quality weed= better quality butter.

Unfortunately, macarons aren't made with butter, so that won't work.

The active ingredients in pot are not soluble in water. Therefore the weed must be soaked in fat (or alcohol) in order to extract the good bits prior to cooking or ingestion. It seems that for fine pastries, one would not want the marijuana solids included in the final product (it might give the pastries a weird consistency). So I would suggest melting butter in a crock-pot, then soaking the pulverized weed in the melted butter for 24 hours. Use a cheese cloth to filter out the solid matter, then let the butter re-solidify. Use the butter the same way you would regular butter.

Another option is to soak the weed for a few days in everclear or Polish Rectified Spirits (grain alcohol) , then filter the solution through a paper filter. Let the alcohol evaporate, then use the remaining extract in your recipe. Do not try to boil away the alcohol over an open flame as that might result in a huge fireball, which is good for a rush, but not very safe. Again, an uncovered crock-pot may expedite this step (keep it away from flame or sparks unless you like the no eyebrow look). Using the alcohol method also disolves various sugars and other carbohydrates which makes the resulting product a lttle sticky and harder to manage. Gently heating it will make it softer or simply add back a few drops of alcohol to disolve it.

Of course, I have never done this personally , and would NEVER advocate the use of illegal substances (without a proper prescription).

Denver newspaper hires professional pot critic.

Everyone Involved In Pizza's Preparation, Delivery, Purchase Extremely High

"From its creation at the hands of a stoned-out-of-his-mind pizzeria employee to its eventual consumption by a group of guys so unbelievably high they didn't even realize they had mistakenly given the delivery driver a $20 tip, this pizza spent its entire existence in a dense cloud of marijuana fumes," said pizza-industry watchdog Roger Dernier, who has been monitoring the link between pizza production and illegal drug use since 1991. "In the brief time this pizza spent on Earth, at no point did it come into contact with a single non-stoned human being."

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http://www.gourmet.com/food/gourmetlive ... rentPage=1

In her forward to the Alice B. Toklas Cook Book, M.F.K Fisher claims to have never eaten one of the pot brownies that made the book a countercultural touchstone. She writes that she is told that the brownies (or “Haschich Fudge,” as the recipe calls it) can taste, “slightly bitter, depending on how much pot is put into them, and that (1) they are absolutely without effect and (2) they are potentially lethal.” Her description pretty neatly sums up the common expectation of eating marijuana: a bit of psychoactive Russian roulette with a strange aftertaste.

Weed and Stoner Food, Together at Last [GQ article] wrote:
What if you could combine two of the mightiest American indulgences—comfort food and reefer—in one meal? We found out: You can!

Not exactly marijuana but close -- I received this amusing email from Sola today . . .

in an email, Sola wrote:So hemp it was. Executive Chef Carol Wallack and Chef d' cuisine Bob Bagley have rolled together three herb-alicious plates for the Hemp Prix Fixe this month. The main attraction here -- no, we're fresh out of Purple Kush. But how about Hemp-Sesame Seed Crusted Salmon served with Creamy Polenta and Sake Brown Butter? If that doesn't have your mouth watering... you probably have cottonmouth. Regardless, this month's Prix Fixe might just be the best way to savor the flavor of questionable legalities without any of the subsequent run-ins with the 5-0.

Hele Luna In Uahi Ma Sola (Go Up In Smoke At Sola)

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Kosher for passover-

http://www.huffingtonpost.com/2013/06/28/israeli-rabbi-marijuana-kosher_n_3518933.html?utm_hp_ref=world&ir=World

Kosher and gluten-free pot edibles. Finally.

20mg doses are pretty big... 10mg seems just about right here in Colorado!

go big or go home

Thankfully, pot is Kosher for Passover. Potzo-brei for Passover:

Cannabis butter adds a contemporary twist to a traditional Passover breakfast favorite.

Molson Coors makes cannabis-infused beverage deal in Canada

https://www.cnbc.com/2018/08/01/molson- ... anada.html

at chicagoreader.com, Mike Sula wrote:"I [chef Rocio Vargas] looked down at my cutting board and told myself 'fuck this.'" She walked out in the middle of service and hasn't worked in a restaurant kitchen since. That's when she started Canna Chicago, a cannabis catering company, specializing in pop-ups and private consultations with medical marijuana patients. She threw her first dinner last February in a rented apartment overlooking Milwaukee, Damen, and North in Wicker Park, serving some 25 guests coconut chicken injected with cannabutter, and charcuterie with carrots and cauliflower pickled with vinegar flavored with cinnamon, chile de arbol, and cannabis- infused sugar. She's done 17 events since then, most recently a "Friendsgiving," for which she prepared turkey, stuffing, macaroni and cheese, and roasted acorn squash with chimichurri, all spiked with cannabidiol, aka CBD, the non-psychoactive cannabinoid known for its antianxiety and anti-inflammatory properties (among many others).

Rocio Vargas’s cannabis catering company helps the medicine go down

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Sula again, this time profiling Rod Markus and his Rare Tea Cellar. Now in its third decade, RTC is poised to apply their typical high-quality approach to a variety of infused products . . .

at chicagoreader.com, Mike Sula wrote: "There's so much garbage on the market," says Markus, who's been supplying chefs with rare and weird ingredients from his steadily expanding apothecary for 22 years. Hundreds of these ingredients line the shelves in labeled glass jars—dried black limes, Okinawa sugar, 30-year-old balsamic vinegar crystals—a sensory overload that threatens to short-circuit the ability to focus on anything.

Luckily Markus was making tea, an ordinarily calming beverage, which in this case had the extra benefit of the antianxiety properties (among others) for which CBD has been embraced. First there was a black blend scented with rose and lychee fruit, and infused with 10 milligrams of CBD extract. Then came a five-year-old oak-aged pu-erh with cacao nibs and vanilla that Markus normally sells for $200 a pound (but with 20 milligrams of CBD will likely command $500, or $6 a serving, once he starts selling it). And then there was the moonlight jasmine blossom, a performance tea, a tight ball of neatly tied leaves that dramatically blooms in the glass as it steeps and releases 10 milligrams of CBD.

Rodrick Markus wants to be your green tea pusher

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Ladies and Gentlemen, it's time to break out your recipes . . .

Illinois House approves marijuana legalization bill backed by Gov. J.B. Pritzker

llinois is one signature away from joining the 10 other states that have legalized recreational use of marijuana.

With a bipartisan vote of 66-47, the House approved a bill Friday that had been passed by the Senate Wednesday. Gov. J.B. Pritzker, who campaigned for office on a promise to legalize pot, almost immediately issued a statement in which he promised to sign a bill that he said offers “the most equity-centric approach in the nation.”

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