Lets face it. Cookery plays a big part in our lives.
If we're not actually doing it ourselves, chances are we're discussing it with someone, or watching it on the TV, or maybe reading about it on the Internet, (you're reading this after-all!).
Cooking with cannabis For a long time, if you had mentioned cooking with cannabis to me, a mental image of the-morning-after syndrome is conjured up.
Waking in a student residence, littered with vessels of various shapes and sizes, all filled with congealing spaghetti bolognese in varying degrees of decomposition, depending on how late the following week the offending article was actually discovered.
Normally the smell gives it away by about Thursday. Sooner in Summer as the flies are generally gathering by the following morning!
Ah yes. Happy days!
These days however things are a little different.
With the passing of the years, and the inclusions of several wives and children into the equation, the only herbs the spaghetti bolognese contain these days, are of the mixed Italian variety.
The surroundings tend to be a bit more homely. The dishes always washed in the same calendar week they were used. The whole scenario altogether, more hygenic.
Weekend off This coming weekend, myself and the current Mrs Ed have no children with us, so I thought I would turn my comfy hygenic kitchen into a cannabis cafe, with only a single,
table for two available for the entire weekend.
Its going to be very exclusive!
Mrs Ed doesn't smoke, but will indulge in a canna-cookie when she can be sure of the dosage used, and purely for medicinal purposes you understand.
Sensible girl As with any facet of cooking, cooking with cannabis rely's heavily on the amounts of ingredients used.
Too much salt and the dish is spoiled!
When using cannabis in your food the same rules apply. I imagine many a romantic evening spoiled by the freightrain-esque arrival of a whitey, (spin out - call it what you will - its not very nice).
Research But take the time to research the doses you use, and cooking with cannabis opens up a whole new avenue through which you, (smoker or non-smoker alike) can enjoy the cannabis culture experience to the max.
Erics Kitchen For ten years, Erics Kitchen has graced the world famous showground at Glastonbury no matter what the trusty British weather could throw at the event, advising the gathered masses to the benefits and obvious pleasures of cooking with cannabis, (within the bounds of the law of course).
As cooking with cannabis has become less niche. More trendy & popular, so the quest for fresh information on this most health-concious means of consuming your favourite herb (either sweet or savoury) has become more wide-spread as well as more concerted.
After receiving requests from the loyal Glastonbury pilgrims, as well as via their popular website , Erics Kitchen decided to fill the obvious need for safe, trustworthy information regarding the responsible use of cannabis through eating it, and released their book "Cooking with Ganja " to fill the the void.
""With 68 pages packed with fantastic recipes, the book includes mouth-watering sweets like "Chocolate Orange Cake" and "Creamy Hash Fudge", or savoury delights such as "Mama's Sauce" for your favourite pasta dishes or "Ganja Crisps" for those munchy attacks!
Whats more, it relays all the relevant knowledge you need - weights and measures, oven tempratures and a guide to eating amounts - to cook with either grass or hash, and it covers U.S. measures too!""
A little more research turned up a further two offerings in the Erics Kitchen - Cooking with cannabis range.
Cannabis for Lunch . ""Experience the enchanting world of cannabis cookery. This informed cookbook of tried and tested recipes will show you how to get the best from this glorious plant in all its forms.
From grass and resin to shade leaves, Eric's inventive and original recipes combine the recreational and therapeutic uses of cannabis with delicious food and beneficial preparations"".
Cannabis Cafe ""Delicious recipes - all tried and tested. As you relax into the café's atmosphere, the pages take you from the past to the future, from the basic beginnings to the extravagance of today.
Whether inspired by Howard Marks doing the cooking or the original weed and wine section, or maybe it's Eric’s sex and grow guide that will turn you on.
Whatever your taste, this book is temptingly naughty, but oh so good that we can guarantee you will be back for more"".
So my copy is winging its way toward me even as I speak, and I'm all set up for a cozy, romantic weekend in my own cannabis cafe - "Chez Ed".
Check back in next week to find out how I get on with cooking with cannabis, a la Erics Kitchen style.
In the meantime, here's a hot chocolate drink that will really help you sleep, care of Erics Kitchen.
Mocha Shocker "The first book I wrote was cooking with Ganja which was published in 1994 it brought together recipes from around the world with some of our own favourites, like the delicious hot sleepy chocolate. Every recipe had to be tried and tested several times for our books to have a full therapeutic and recreational measurement guides".
"After one rather stoned afternoon we combined one of our traditional coffee recipes with the sleepy hot chocolate to give us the Mocha Shocker".
"It’s really delicious and very easy to make".
* First take 1g of good hashish warm and grind down to a really fine powder. * Make up 75ml (a quarter of a pint) hot fresh coffee. * Then make up the same amount of hot chocolate with full fat milk pour the chocolate evenly into two glass cups. * Stir into each, half a teaspoon of fine brown sugar and half each of the ground hashish; * Now pour in the coffee and finish of with a squirt of whipped cream sprinkled with a fine chocolate dust.
Coffee anyone?
Another classic brought to you from the Cannabis Café, at Erics Kitchen.
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