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"How to set a tone of woodsy chic at a four-course candlelight dinner served under the stars in the Colorado foothills:
Live musicians and flowers, check. Award-winning cuisine, check. Beer and wine pairings with each course, check. Marijuana pairings? Oh, yes.
The 100 diners at this $200-a-plate dinner smoked a citrus-smelling marijuana strain to go with a fall salad with apples, dates and bacon, followed by a darker, sweeter strain of pot to accompany a main course of slow-roasted pork shoulder in a mole sauce with charred root vegetables and rice.
And with dessert? Marijuana-infused chocolate, of course, grated over salted caramel ice cream and paired with coffee infused with non-intoxicating hemp oil.
The diners received small glass pieces and lighters to smoke the pairings, or they could have their marijuana rolled into joints by professional rollers set up next to a bartender pouring wine.
Welcome to fine dining in Weed Country."
- Full Article: http://abcnews.go.com/Health/wireStory/gourmet-ganja-marijuana-dining-growing-slowly-42769046
- Archived: https://web.archive.org/web/20161013102626/http://abcnews.go.com/Health/wireStory/gourmet-ganja-marijuana-dining-growing-slowly-42769046
(Score: 3, Interesting) by mcgrew on Sunday October 16 2016, @04:05PM
The reason is that THC-infused food, frankly, tastes like ass.
Crappy ingredients make crappy food no matter what you're cooking. Also, done wrong it will be terrible. But if you have good weed and the right recipe, it's great. The best spaghetti I ever ate had two whole bricks of Thai stick (that's 40 sticks) chopped and mixed with the sauce. Yes, it was in Thailand where two bricks cost eight bucks.
Mix pickles and ice cream and it will taste like shit, too, no matter what else you put in it.
mcgrewbooks.com mcgrew.info nooze.org