If you’ve turned on the TV lately, or maybe found yourself in certain high-end kitchens in America, you might notice a new green on the menu, one you might smell before you taste it. Now that cannabis is legal in some form or another in more than half of the States, some of the nation’s top chefs are finding ways to integrate it into their recipes.
Suffice it to say, the pot brownie has come a long way.
“There is such a huge bridge from the brownie to where we are today,” said chef Miguel Trinidad, who is known for his time on the Vice show “Bong Appétit.” “We’re cooking racks of lamb. We’re making intricate desserts. We’re doing 10-course tasting menus that are strain-specific. Now, there’s different levels of extractions and distillates that you can use in order to achieve the effect, without the flavor or with the flavor.”
– Read the entire article at CBC News.