How's this for I-Really-Wish-I'd-Thought-Of-This news: The San Antonio Express-News is giving readers weed cooking tips.
Writing about weed in food is nothing new, the NYT did it here
in 2010, and GQ's Jesse Pearson did it here
in 2012, and the trend will likely increase as Colorado's (and soon Washington's) stoners seek out elevated munchies. Good on the EN for capitalizing on the "ganja gourmet" trend in such a casual way.
The story, "Cooking with Cannabis–beyond the pot brownie,
" was penned by Richard A. Marini
who admits his flirtation with weed ending in the late '70s (OR DID IT?!). This is by no means a jab (Marini was one of my favorite editors during my time at the EN), I honestly wish I'd gotten around to doing a weed-based recipe before this article's publishing. Maybe I'm too square?
The tips via Denver-based private chef and food consultant, Melissa Parks, are almost too great. They range from weed selection (using quality weed), generic uses (infusing marijuana into butter, flour and oil) and ways to pair certain strains with specific meals.
Bookmark the article. I know I will.