"Haute stoner cuisine"?

I guess this explains the high end take on a Ding Dong we recently had at one of Sacto's best restaurants.

http://www.nytimes.com/2010/05/19/dining/19pot.html?hpw

And then the questions go on to - pre-dining, during dining or post-dining?

One word of advice, however. Do not do grass before a wine tasting. It's worse than chocolate, coating the palate (and the other senses required for evaluation) so that it becomes difficult to tell a sparkling blanc de blancs from a blockbuster Shiraz.

Well, another few words of advice as well. Those who do grass should be well aware of the implications, both legal and otherwise and should know that overdoing, as with wine or foie gras or many other things, simply destroys whatever aesthetic pleasure that might be gained. In an odd way (were it legal), I would recommend grass as I do Cognac or Armagnac. A small amount does so much good for us. A large amount does not!

Best
Rogov

As long as the curmudgeon bandwagon is rolling by...

While a little grass may sharpen the appetite (and pleasantly vitiate the attention span) I find that it dulls the senses. I'd definitely keep it away from truly fine dining.

The gist of the article seemed to be more on the influence marijuana has had on the cuisine being prepared by chefs who indulge. Personally, I can't imagine paying a bunch of money for a great meal but being too baked to really enjoy it.

As someone who's had diminished lung capacity since age 2 (long story) I have never been the least interested in smoking anything, but in my earlier days I was known to eat a mind-altering thing or two... One weekend during my senior year of college, a group of us decided to make an all-pot dinner using the shake contributed by one who dealt in larger quantities: chicken pot curry, the obligatory brownies and even bread with a decidedly greenish cast to it. Big mistake! I've never been so totally obliterated as I was that night, ending up lying supine on my bed, muttering over and over "I don't know... I just don't know!"

Mark Lipton

As someone who's had diminished lung capacity since age 2 (long story) I have never been the least interested in smoking anything, but in my earlier days I was known to eat a mind-altering thing or two... One weekend during my senior year of college, a group of us decided to make an all-pot dinner using the shake contributed by one who dealt in larger quantities: chicken pot curry, the obligatory brownies and even bread with a decidedly greenish cast to it. Big mistake! I've never been so totally obliterated as I was that night, ending up lying supine on my bed, muttering over and over "I don't know... I just don't know!"

Mark Lipton

I had a similar experience with some brownies in Berkeley. I lay there and couldn't move. I listened to "Blonde on Blonde" in it's entirety at least a dozen times.

Digestion is far more thorough than burning/inhaling.

Also, um, er, should really eat green food proportional to your body mass.

Late sixties or early 70s my brother inlaw took both sets of keys and locked himself in his car because he thought we had enlisted him back into the army so he would be sent to Vietnam. Somebody showed up with a couple of dozen hot donuts, the aroma wafted into the car, he couldn't resist.

While the NYT piece focused on the high-end stoner cuisine concocted by renowned chefs, I have it on good authority that chefs of all ages and expertise often use pot on shift, usually towards the end of the night and/or on slower evenings. And, more often than not, they end up creating bizarre meals to satisfy their craving for munchies. I imagine this is how some examples of those haute stoner cuisines came into being.

As my roommate shared tales of addled kitchen exploits, I was both amused and a little alarmed. I have no problem with someone getting stoned and making a fruit loop-stuffed chicken breast smothered in gravy, but I do have a problem with stoned chefs messing up my order. I can just see it now: "uh, is this pure mayonnaise on my salad, not ranch dressing?"

[Jenise]

While a little grass may sharpen the appetite (and pleasantly vitiate the attention span) I find that it dulls the senses.

Yes, although when have Nacho Cheese Flavored Doritos ever tasted better?