Weed as an ingredient...

[Papa_Moña]

Well, I got to thinking, why can't you use weed as an actual flavoring/ingredient? Like, use it for it's flavor instead of it's active components. if i trusted the neighbors i'd make something, but i'm afraid of the incredible smell output of cooking weed.

Maybe using it in a petit garnis? or perhaps using it in aromatic rice?

any other ideas? let's get a discussion going!

edit: to counter act the fribrousness and grassiness of weed, how aobut using just the pistils, like saffron?

 

[Guest]

try it, personally i dont like the way it tastes , but thats just me

 

[Papa_Moña]

actually, what inspired me was the way it tastes smouldering, when i put it out on my tongue or when i eat the roach. It tastes like fresh roasted peanuts, seriously.

Maybe smoke some meat with it? that's definitely a time when i'll gladly huff from an exhaust pipe, hahaha.

 

[Guest]

thats what the vaporizer hit tastes like when its cashed, vape scraps for seasoning,...hmm..

 

[flubnutz]

you might wanna check the cooking thread havent checked it lately but some of the peeps might have somethin to your likin, lotta good ideas & recipies

 

[Stoner4Life]

It's in every bowl I consume.......

 

[grumio]

Hmmm.... you got me thinking. To me, the best way to experience the taste of bud is vaping, particularly on the lower end of the heat range.

Now, what is one of the ways vape is commonly consumed? From an oven bag. What are oven bags for? Roasting things. So stick, say, a couple of rock cornish game hens in an oven bag, suck all the air out, fill the bag with vape, roast it - et voila - herb-infused bird!

I have no idea if that would work, either from a culinary point of view or a psychoactive one. I tend to think the quantities of the aromatic compounds in the vapor would be too small. Also, those aromatic compounds (terpenoids, I think) are quite volatile & easily broken down by heat.

BUT this can be easily tested without risking any weed! I can use mint, rosemary, whatever for a test run!

Ooooh, omfg, could you whip vapor into cream???? Or egg whites, for a meringue? That would absolutely KILL, but... how to do it?

Hmm if you could get the vapor pressurized you could steam milk with it...

 

[Papa_Moña]

i don't care that much in this sense about the psychoactives, as that is pretty easy to do just basting the bird in cannabutter and using cannabutter for the gravy and stuffing.

However, at least the way i've done canna butter until now, it doesn't really taste like weed. This is mostly cause i don't squeeze the wad, just let it drip, because otherwise it tastes like grass(chlorophyll leaks out). That's why i suggest the petals.. the petals do not taste like grass, aren't as fibrous(oxymoronic, i know, a long fiber isn't as fibrous...) and still have all the taste. plus you can get high off em(i know i've smoked bowls full of just pistils and stalks when making hash, haha).

 

[Climbinghigh]

In the past I've used ground trim like oregano or basil or sometimes fresh leaves like lettuce on all sorts of stuff like: pizza, fried eggs, grilled chicken, roast beef sandwich- just for shits and giggles, I know it's good for me cause it's all organic and i also like the taste.

I've eaten fresh leaves covered in resin from outdoor white skunk plants because they were so damn tasty- like spicy watermelon and the turpentines almost burned my mouth (): I was probably caught up in the excitement of the harvest, but it was fun!

If you just like getting high it might not be your thing, but if you really enjoy all the flavors the herb has to offer then give it a try- why not? have fun with it!

 

[grumio]

Try substituting MJ pistils for saffron. One common method of getting saffron into a recipe is to soak the saffron in hot milk & then put the milk in the recipe - you could do the same thing w/weed pistils.

I understand you're talking about cooking using the flavor of the bud rather than cooking as a means of ingesting thc. That's why I thought of vapor. Only problem is how to get the vapor back into some food.

 

[pizzavixen]

I always eat my leftover weed. I like the way it tastes. Sometimes I don't even strain when I make butter. maybe I'm just weird, though.

I don't have the luxury of wasting weed as a seasoning, though, if it's not actually going to get me high...

 

[Papa_Moña]

pizzavixen, that's also why i'd use pistils... they are a MINISCULE part of your stash, by weight. You can collect over time until you have enough. If you were ever to sell it, that'd be the MOST expensive weed EVER, just like saffron, because of the labor/raw tonnage involved.

I'm gonna start with a paella.... I make a mean paella(i'm only third generation spanish and still have pure bloods in my close family). That's the only dish i can think of where hte flavor of saffron is a main note, so that's what i'm going to experiment with. Maybe some couscous, since there'd be less flavors to cover up the weed. Damn, and i just finished my israeli couscous.

 

[grumio]

Might I suggest that you make a small batch of saffron rice (with the substitution) first, to get an idea of how it works?

Even without saffron or sinsemilla, paella isn't cheap. It would be a bummer to go through all the effort & expense to wind up sitting there thinking, "Dammit, I wish I'd just used saffron..."

Good luck! Post results!

 

[Papa_Moña]

um... why isn't paella cheap? you don't NEED lobster(but i can get lobster myself for free), bivalves i get from a reputable local source for UNDER cost(it pays to be a foodie) and shrimp are as unnecessary as assjuice in this recipe. I always have chorizo, i always have rice, i always have all the other spices necessary.

It's a matter of how stocked you are on a daily basis. The problem with modern home cooks is that they seldom have a well stocked ingredient pantry, because they overstock on prepared items, like snacks and jarred shit. If you keep a well stocked pantry, with diverse ingredients, you only have to spend a few bucks every time you are trying a new dish. Maybe it's easier for me because i came from a restaurant background


wow, i'm bitchy today, haha

 

[grumio]

How nice for you! For most people, seafood & saffron are on the expensive side. Wish I had a seafood connection like that...

Speaking of things Spanish, isn't it some Spanish chef that's gotten all famous for creating edible foams of various sorts? Name escapes me. How does he make those foams? (I'm still thinking of ways to incorporate vapor into food. You're thinking herb. Capisce).

>>shrimp are as unnecessary as assjuice in this recipe.

Your paella recipe doesn't call for assjuice??? Interesting. I can't imagine paella without it...

 

[Papa_Moña]

Ferran Adria's foams are easy as hell to do. all you need is any coalescing agent that'll hold bubbles and voila. the "avant garde" shit is the flavors and the use, but i'm not particularly a big fan(growing up on the sea i associate foam with dirty shit).

if you want to make a frothy vapor-laced preparation i'd suggest canna-whipping cream?

 

[Papa_Moña]

btw, the problem with making a canna-foam not based on whipping cream is that alcohol is completely anti-foaming(up to my knowledge), most other fat based foams would colapse rather quickly, leading to a loss of the vapor(and because of the viscoscity/oiliness would not be too apetizing to a western palate) and typical water based with some chemical aid is NOT going to hold thc in a dissolved state. maybe in the bubbles, but it'd be quite volatile and not give the desired effect.

 

[levant]

How about making a condiment/chuntney with it?

 

[bigbluntbob]

i chopped up about a tablesoon (.5 gram maybe?) of legend's ultimate indica and sprinkled it over a couple of chicken breasts that had been basted with regular butter while baking. i added the weed about 30 minutes before i took it out of the oven... it wasnt that great but it wasnt that bad either. it was a little too "perfumey" for me. i dont know if that taste could have been avoided with another strain or not.

if i were to use it as a seasoning again i would use fresh, undried bud instead of cured smokables. that perfumey taste reminded me of using a vaporizer and i dont like the taste i get from a vaporizer. i know that most people prefer the vaporizer for taste but i do not.


anybody ever use fresh-off-the-plant mj in a dish? did it taste any different than using dried 'erb?

 

[mazzakush]

Try substituting MJ pistils for saffron. One common method of getting saffron into a recipe is to soak the saffron in hot milk & then put the milk in the recipe - you could do the same thing w/weed pistils.

I understand you're talking about cooking using the flavor of the bud rather than cooking as a means of ingesting thc. That's why I thought of vapor. Only problem is how to get the vapor back into some food.

my thoughts exactly grumio. And just imagine... people thought saffron was expensive!! but ohhh, i have those cravings... actually for both pistils (insert french wavy thing over second I and pronounce with wist, and the dreamery of french cooking) and safron soup. and chocolates and dusted ontop of foamed hot chocolates and chais. Imagine a a mocha topped with cinnamon pheno cannabis pistils.

papa, I love the smoking with leaves idea. dankalicious. and i'm right down there with ya for just using cannabis as an ingredient. It makes a fine pesto and pasta ingredient (i like sticking fresh whole plants in olive oil just like rosemary). I really want to make a fruity frosting glaze from a fruity strained (strawberry perhaps) lime lavender topping for ginger snaps.