Thursday, May 20, 2010

Haute Stoner Cuisine

From The New York Times Dining and Wine Section:

Marijuana Fuels a New Kitchen Culture

To serve slow-cooked quail eggs and caviar, he places them atop plastic film that tightly covers a white porcelain serving bowl. Then he fills the vessel with smoke from grated Japanese cedar packed into the bowl of a fan-driven bong he buys in the Haight-Ashbury neighborhood. The smoke escapes when the diner lifts a small spoon covering a hole in the plastic.


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