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Pot Pie, Redefined? Chefs start to experiment with cannabis :: Drogas México
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Pot Pie, Redefined? Chefs start to experiment with cannabis
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BOULDER, Colo. — Recreational marijuana is both illegal and controversial in most of the country, and its relationship to food does not rise much above a joke about brownies or a stoner chef’s late-night pork belly poutine. But cooking with cannabis is emerging as a legitimate and very lucrative culinary...
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Pot Pie, Redefined? Chefs start to experiment with cannabis

Kim Severson

28 de diciembre de 2014 (30/12/14)
The New York Times ver en nytimes.com





BOULDER, Colo. — Recreational marijuana is both illegal and controversial in most of the country, and its relationship to food does not rise much above a joke about brownies or a stoner chef’s late-night pork belly poutine.

But cooking with cannabis is emerging as a legitimate and very lucrative culinary pursuit.

In Colorado, which has issued more than 160 edible marijuana licenses, skilled line cooks are leaving respected restaurants to take more lucrative jobs infusing cannabis into food and drinks. In Washington, one of four states that allow recreational marijuana sales, a large cannabis bakery dedicated to affluent customers with good palates will soon open in Seattle.

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“From my very limited experience with edibles, the flavor is pretty awful,” said Grant Achatz, the Chicago chef who made his reputation with experimental cooking.

Ms. Parks, who only rarely uses cannabis and began cooking with it to help a friend with cancer, argues that marijuana can be delicious.

“There are dozens of strains and some might smell like lemon grass or strawberry or sage or wheatgrass,” she said. Different strains also offer different highs. A well-placed dose of cannabis might provide just enough elevation in an appetizer or a calming finish to meal that alcohol could become less interesting.

“A lot of people could argue that a lot of alcohol doesn’t taste good, either,” said Ms. Reichl. “So maybe you won’t need to drink wine with your dinner. It could be very bad for the wine industry.”

ver en nytimes.com


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