Well, it looks like the mainstream media is becoming more comfortable with reporting on marijuana stuff.
First that article about "Cotton Candy Kush" in the online Sonoma County paper, now this article from myWay (sort of a Drudge Report subsidiary) about a restaurant in Denver. I thought Denver was, like, Colorado Springs, mostly Christians and skiers.
http://apnews.myway.com/article/20091217/D9CL1CH00.html
"Ganja Gourmet's menu includes lasagna ("LaGanja"), "Panama Red Pizza" and an olive tapenade called "ganjanade," along with a sweets such as cheesecake, muffins and brownies. Employees wear tie-dyed T-shirts that proclaim, "Our food is so great, you need a license to eat it!!!"
"Ganja Gourmet does offer customers a ride home if they need one. "If someone leaves my place wasted, I'm liable," Horowitz said.
Horowitz's liability worry may be shortlived. Denver's City Council is considering an ordinance banning dispensaries from allowing marijuana to be smoked or eaten on site."
All patrons at the Ganja Gourmet must show a medical marijuana card that proves they have a doctor's permission to use pot for some kind of malady. The place opened last week, and so far, 90 percent of its business has been takeout.
The food isn't cheap. A whole pizza sells for $89, and a dozen sweet treats called Almond Horns cost $120.
"The food is really good," said Jamie Hillyer, a 41-year-old medical marijuana patient who paid $12 for a serving of vegetable LaGanja. Hillyer said that he can't taste the weed in the food and that it gives him a "more mellow" buzz than smoking pot.
Chefs are able to use marijuana in cooking because its key ingredient, the mind-altering drug THC, is fat-soluble, meaning it binds with oils or fats.
Marijuana chefs put leaves or buds in a food processor and grind the marijuana into green flour. Then they add the flour to oil or butter, cook it slowly for up to a couple of days while the THC binds to the fat, and strain out the green flakes.
The result is "cannabutter," or butter that makes a diner high. Chefs say 2 teaspoons of cannabutter typically contain the amount of THC in an ounce of weed.
The pot-infused oils and butters have a greenish tint and an earthy taste, but chefs say the flavor can easily be masked with garlic or other herbs and spices."
I feel a wisecrack about the "Mile High City" coming on, from Letterman or Conan or one of the late night guys.
First that article about "Cotton Candy Kush" in the online Sonoma County paper, now this article from myWay (sort of a Drudge Report subsidiary) about a restaurant in Denver. I thought Denver was, like, Colorado Springs, mostly Christians and skiers.
http://apnews.myway.com/article/20091217/D9CL1CH00.html
"Ganja Gourmet's menu includes lasagna ("LaGanja"), "Panama Red Pizza" and an olive tapenade called "ganjanade," along with a sweets such as cheesecake, muffins and brownies. Employees wear tie-dyed T-shirts that proclaim, "Our food is so great, you need a license to eat it!!!"
"Ganja Gourmet does offer customers a ride home if they need one. "If someone leaves my place wasted, I'm liable," Horowitz said.
Horowitz's liability worry may be shortlived. Denver's City Council is considering an ordinance banning dispensaries from allowing marijuana to be smoked or eaten on site."
All patrons at the Ganja Gourmet must show a medical marijuana card that proves they have a doctor's permission to use pot for some kind of malady. The place opened last week, and so far, 90 percent of its business has been takeout.
The food isn't cheap. A whole pizza sells for $89, and a dozen sweet treats called Almond Horns cost $120.
"The food is really good," said Jamie Hillyer, a 41-year-old medical marijuana patient who paid $12 for a serving of vegetable LaGanja. Hillyer said that he can't taste the weed in the food and that it gives him a "more mellow" buzz than smoking pot.
Chefs are able to use marijuana in cooking because its key ingredient, the mind-altering drug THC, is fat-soluble, meaning it binds with oils or fats.
Marijuana chefs put leaves or buds in a food processor and grind the marijuana into green flour. Then they add the flour to oil or butter, cook it slowly for up to a couple of days while the THC binds to the fat, and strain out the green flakes.
The result is "cannabutter," or butter that makes a diner high. Chefs say 2 teaspoons of cannabutter typically contain the amount of THC in an ounce of weed.
The pot-infused oils and butters have a greenish tint and an earthy taste, but chefs say the flavor can easily be masked with garlic or other herbs and spices."
I feel a wisecrack about the "Mile High City" coming on, from Letterman or Conan or one of the late night guys.
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