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I can see that. The article focuses more on chefs who create food for when they smoke, and less on chefs who create food while they smoke. To quote Bourdain, "(Mr. Chang's) sensibility is that he makes high-end stoner food in one respect but I feel sorry for anyone who shows up stoned for...

You may need to sign into the NY Times website, but I believe it is free. Link--> Chefs Using Marijuana Create a New Kitchen Culture - NYTimes.com Discuss (or not)

Mr. Zimmern would be proud: he's tried durian on his show at least 2 times I've seen, and both times he couldn't stand the stuff. Were the neighborhood dogs attracted or repelled when the mailman was carrying the durian? :wink:

My wife puts a handful of the dried goji berries in water, adds a little lemon juice and agave syrup, and waits for them to plump up. You don't really infuse the water with goji, but the rehydrated berries taste great, with a tartness that reminds me a little of cranberries. You can also put...

My wife and I have tried it a few times, and it is not our cup of tea. The smell I get is "something on the ground in a barnyard" if you know what I mean. After that smell, my taste buds go into the defensive mode: I can't recall remembering what it tastes like. Bourdain is always claiming...

I have experienced the same: 2 weeks in the fridge for soup works well for me. I always read the "3 to 5 days", but I think authors write that just to be safe.

Thank you for that warm welcome getoutamykitchen and letscook.:smile: I need to read and catch up w/ the board\

Hello everyone :smile:. I found this message board while looking up "American saffron" on Google, and I figured this board would be right up my alley. I have been making soups for my lunch at work for the past 2 and a half years, and recently I have been doodling with risottos. I'm just a...