Podcasts

Cooking with Cannabis

A Conversation with a Sommelier: The Denver Scene

the final portion of the conversation and cooking with cannabis. The Dank Home Chef and Zander talk about the ‘scene’ in Denver as it relates to transgender people and people of color. Denver can easily believe some of its own hype. Yes, Denver is leading the way in several areas. Treatment is better yet the news stories are painting a different picture. The improved treatment of the LGBTQIA+ community and people of color is a ways off.

A short review of the contents of the previous session:

A Conversation with a Sommelier: Part II

A deeper discussion of how a sommelier uses their skills to choose a strain. Cannabis lovers can apply the same techniques to selecting a strain of Cannabis. Smell and sight are the two main senses used. How does the strain smell? Is there a predominant terpene? Lemonene, myrcene, or another terpene the dominant aroma? Visually can the flower be seen easily? Is there kief present? Are there any flower buds present and are they heavy with kief? If you can feel the plant does it feel dry? Or is it fuller, more crystals present on the nugs?

What skills does a Cooking with Cannabis sommelier bring?

A sommelier uses their experience with wine to select a good match, pairing, with a meal. They use their sense of smell to match the flavor profile of a meal. Using those same skills can help a cannabis user to match the cannabis flavor profile to the meal flavor profile.

Skills needed to Id various Terpenes

The Dank Home Chef talks with Zander about a couple of terpenes. Their conversation covers a couple of the major terpenes and how those impact the smell and taste of a particular strain. They talk about how terpenes should match up with the dominant flavor profile to enhance the dining experience and as well as improving the enjoyment of the cannabis strain.

The Chicken, Cooking with Cannabis

The Dank Home Chef used Golden Goat infused butter with the chicken. She injected the butter deep into the meat with an injector bought from the local grocery store. The internal temperature of the chicken is generally around 165 degrees there is no concern about the THC degrading while the dish cooks. Link to strain guide: Leafly Cannabis Guide Link to “What skills do sommeliers need”: How Sommeliers use their skills

Baked Infused Chicken
Finished infused chicken

Links to Products and Companies

 

Empress Herbal Products
Empress Herbal Products
Pride Starburst

 

 

Conversation with a Sommelier: Part II using sommelier skills in choosing a strain; how to use smell and sight to pick your strain.

A deeper discussion of how a sommelier uses their skills to choose a strain. Cannabis lovers can apply the same techniques to selecting a strain of Cannabis. Smell and sight are the two main senses used. How does the strain smell? Is there a predominant terpene? Lemonene, myrcene, or another terpene the dominant aroma? Visually can the flower be seen easily? Is there kief present? Are there any flower buds present and are they heavy with kief?

  If you can feel the plant does it feel dry? Or is it fuller, more crystals present on the nugs?

What skills does a sommelier bring?

A sommelier uses their experience with wine to select a good match, pairing, with a meal. They use their sense of smell to match the flavor profile of a meal. Using those same skills can help a cannabis user to match the cannabis flavor profile to the meal flavor profile.

Skills needed to Id various Terpenes

The Dank Home Chef talks with Zander about a couple of terpenes. Their conversation covers a couple of the major terpenes and how those impact the smell and taste of a particular strain. They talk about how terpenes should match up with the dominant flavor profile to enhance the dining experience and as well as improving the enjoyment of the cannabis strain.

The Chicken

The Dank Home Chef used Golden Goat infused butter with the chicken. She injected the butter deep into the meat with an injector bought from the local grocery store. The internal temperature of the chicken is generally around 165 degrees there is no concern about the THC degrading while the dish cooks. Link to strain guide: Leafly Cannabis Guide Link to “What skills do sommeliers need”: How Sommeliers use their skills Baked Infused Chicken Finished infused chicken

 

A Conversation with a Sommelier

A sommelier uses multiple senses when evaluating a wine. Cannabis lovers can apply the same techniques to selecting a strain of Cannabis.

Smell and sight are the two main senses used. How does the strain smell? Is there a predominant terpene? Lemonene, myrcene, or another terpene the dominant aroma?

Visually can the flower be seen easily? Is there kief present? Are there any flower buds present and are they heavy with kief?

 

What skills does a sommelier bring?

A sommelier uses their experience with wine to select a good match, pairing, with a meal. They use their sense of smell to match the flavor profile of a meal. Using those same skills can help a cannabis user to match the cannabis flavor profile to the meal flavor profile.

Terpenes

The Dank Home Chef talks with Zander about a couple of terpenes. Their conversation covers a couple of the major terpenes and how those impact the smell and taste of a particular strain. In particular, they covered the terpene caryophyllene. They talk about how terpenes should match up with the dominant flavor profile to enhance the dining experience and as well as improving the enjoyment of the cannabis strain.

The Chicken

The Dank Home Chef used Golden Goat infused butter with the chicken. She injected the butter deep into the meat with an injector bought from the local grocery store. Knowing that the internal temperature of the chicken is generally around 165 degrees there is no concern about the THC degrading while the dish cooks. They both discuss for a bit the difference between the oven temperature and the internal temperature of the chicken.

 

Baked Infused Chicken
Finished infused Chicken

 

The Recipe

The Dank Home Chef used Flowering Hisop Thyme as the primary herb. Suporting spices were Turkish-Oregano and Cobanero chili. This was matched with Golden Goat strain of cannabis.

Ingredients

  • 1 (3 pound) whole chicken, giblets removed
  • personal preference of herbs and spices.
  • 1 stick of infused butter

 

Directions:

  • Step 1 Preheat oven to 350 degrees F (175 degrees C).
  • Step 2 Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
  • Step 3 Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

 

 

our shop
https://roastedbakedandglazed.com/shop/
Spice Source

https://www.burlapandbarrel.com/

 

 

Getting a better ‘high’ when you shop: An Interview with a Budtender

Getting a better ‘high’ when I shop? Is it possible? An interview with a budtender will help?

We all know that experience. The customer walks into the dispensary. They look at the price list. We check out the offers. A budtender asks: Sativa, Indica, or Hybrid? We tell the budtender of our choice. They take our money, hand us our purchase. We leave.

How can this be called good?

How can I get a better high?

Here is an interview that covers some possibilities.

 

An Interview

The Dank Home Chef focuses on getting a better ‘high’. She talks with her favorite budtender: Mack!  She and Mack discuss ways to improve the shopping experience. They discuss the cannabis buying experience. You can improve your experience!

 

Interview with a Budtender

A deep delve into improving your experience is next. Just what is a good experience? Go beyond the liquor store experience? How do terpenes work? Are they important?

Can I improve my experience? How important is the idea of clean? Clean does impact your high!

 

Second: When You Shop

What should I look for in a budtender? How do I choose the right strain? What are terpenes? Is ‘couch lock’ a bad thing?

 

Third: Getting a better ‘high’ when you shop: The Budtender

Those pesky side issues discussed. What about Prison Reform? Is Colorado dealing with inmates sentenced for cannabis? Is sexism an issue in the industry?

 

You can get a better high

The interview ends with a Saffron Tagliatelle with Spiced Butter infused with Golden Goat. Mack finishes the interview with a vanilla ice cream dessert. She finishes off with a tempting sweet treat topped with hot chocolate. Oh, and caramelized bananas (also infused with Golden Goat).  Mmmmm, GOOD!

 
Picture of Saffron Tagliatelle with Spiced Butter
Saffron Tagliatelle with Spiced Butter
our shop
https://roastedbakedandglazed.com/shop/
 
the Recipe cookbook

 

Spice Source

https://www.burlapandbarrel.com/

 

The Recipe

 

Saffron Tagliatelle with Spice Butter

Recipe author: Yotem Ottolenghi, Jerusalem

Serves 4

2 tsp saffron threads

4 tbsp boiling water

Spiced Butter

1 cup (2 sticks) butter

4 tbsp olive oil

8 shallots, finely chopped

1tsp ground ginger

1 tsp sweet paprika

1 tsp ground coriander

Black pepper

1 tsp cinnamon

1 tsp cayenne chili flakes

½ tsp ground turmeric

1 tsp salt

2/3 cup pine nuts, toasted and roughly chopped

4 tbsp roughly chopped mint

4 tbsp roughly chopped parsley

 

 

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