Stoner MacGyver marijuana review: High Times cannabis cookbook
Now and then, companies send us medical marijuana-related products ranging from vaporizers to board games. We showcase them in our quasi-regular product review section, Stoner MacGyver.
The latest? The Official High Times Cannabis Cookbook.
What is it, dude? The Official High Times Cannabis Cookbook. It teaches you how to make ganja food, bro.
How much coin will it run me? Just under $20.
Where can I get one? Bookstores around town as well as online retailers.
High Times author and art director Elise McDonough has been writing about edible ganja for the publication for more than ten years and over time has compiled some of her favorite recipies from friends, coworkers and even a few cannabis celebrities.
The book is broken down by chapter into five menu categories, with a sixth chapter devoted entirely to the various methods of extracting cannabinoids into edible products like butter, glycerine and oil. It has the usual warnings about dosage and warnings to take things slow at first when dining on doja cake.
But the book also goes past what you normally see in cannabis cookbooks by taking time to talk about terpines -- the various chemicals in cannabis that give strains distinct smells and tastes. It describes several common terpines, like limonene, myrcene and sabinene, which give some strains a peppery finish.
Recipe-wise, it's a very comprehensive book, and probably one of the best to come out in a long time. Not only are there recipes in every skill range, from burned cereal beginner to Julie Childs-level experts, but there's a lot of culinary diversity packed into more than fifty recipes over 160 pages.
Strawberry Cough Cake.
Though not the best recipes in the book, the cookbook also features ganja treat recipes from pot icons such as Willie Nelson and Snoop Dogg. The latter's Little Snoop Hot Doggy Doggs lack creativity (it's just adding cannabuter and some spices to the hot dog buns), but I can picture the Doggfather coming up with this recipe in a stoned haze in his kitchen.
Nor is the book all sweets and brownies. Starting with appetizers, the book goes through simple, quick items like Ganja Guacamole and Green Leafy Kale Salad in Brown Cannabutter Vinagrette to an Obama-inspired version of samosas. The author of that recipe, High Times columnist Ashley Boudreaux, says it mixes ingredients from Hawaii and Kenya to create an irie appetizer.
Dinner selections run the gamut as well, from Mexican fare to traditional American mac-n-cheese with a stoney twist. Some of the more detailed recipes, like the spanakopita, are things I probably couldn't ever pull off with my limited cooking skills, but it's nice to know I've got the instructions to give it a try.
But if you're like me, pot confections, cookies and cakes are where this book really shines. Of course the book includes recipes for classic stoner foods like brownies and cookies, but it goes much further than that. For the more adventurous, there's Flaming Space Cupcakes, Ganja Pumpkin Pie, vegan Cannabis Carrot Muffins and even a recipe for "Nice Dreams" ice cream from Cheech and Chong.
Which leads us to this week's Completely Unscientific Test: I put the book and my cooking skills to the test by baking a moderately difficult recipe for Strawberry Cough Cake.
Page down to see how the cake turned out and get the recipe.