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"How to Cook With Weed—and a Dash of Tasty, Tasty Science" Topic

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Tango01 Supporting Member of TMP09 Oct 2019 1:07 p.m. PST

"Mac and cheese. Peanut butter and jelly. Asparagus and … cannabis oil with a citrusy terpene profile? Welcome to food pairings in the heady era of cannabis legalization.

A new breed of chef is thriving, experimenting with how to infuse dishes with weed, whose various strains might smell and taste of lemon or mushroom or grain. And, of course, they can complement that taste with the intoxicating experience of THC, like traditional chefs might pair foods with particular wines. It's all nerdy as hell, and it just so happens that one of the top cannabis chefs in America, Michael Magallanes, is also a chef in WIRED's San Francisco office. (To be clear, the food he cooks for us is great, but decidedly weed-free.) So on this 420, come with us on a science-packed journey into the frontier of cannabis cuisine…"
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Mithmee09 Oct 2019 5:37 p.m. PST

I do not do illegal drugs and Mary Jane is still illegal.

So this chef is nothing but a "Dope Head".

wmyers09 Oct 2019 10:01 p.m. PST

Dope Head is a good term.

Hasin, et al (2015), note:



Laws and attitudes toward marijuana in the United States are becoming more permissive but little is known about whether the prevalence rates of marijuana use and marijuana use disorders have changed in the 21st century.


The past-year prevalence of marijuana use was 4.1% (SE, 0.15) in 2001-2002 and 9.5% (SE, 0.27) in 2012-2013, a significant increase (P < .05). Significant increases were also found across demographic subgroups (sex, age, race/ethnicity, education, marital status, income, urban/rural, and region). The past-year prevalence of DSM-IV marijuana use disorder was 1.5% (0.08) in 2001-2002 and 2.9% (SE, 0.13) in 2012-2013 (P < .05). With few exceptions, increases in the prevalence of marijuana use disorder between 2001-2002 and 2012-2013 were also statistically significant (P < .05) across demographic subgroups.

Conclusions and Relevance

The prevalence of marijuana use more than doubled between 2001-2002 and 2012-2013, and there was a large increase in marijuana use disorders during that time.


In summary, while many in the United States think prohibition of recreational marijuana should be ended,4 this study and others suggest caution and the need for public education about the potential harms in marijuana use, including the risk for addiction. As is the case with alcohol, many individuals can use marijuana without becoming addicted. However, the clear risk for marijuana use disorders among users (approximately 30%) suggests that as the number of US users grows, so will the number of those experiencing problems related to such use.


This is just a study of "marijuana disorder", as per the DSM IV and DSM V criteria.

There are many other diagnosable disorders related to marijuana use, including it being long known as a "gateway" drug to harder substances.

Again, it's about money. Money from the taxation and sale of the drugs to the increased revenue from impaired tickets to the lower court costs associated with not having to prosecute criminal charges.

ZULUPAUL Supporting Member of TMP10 Oct 2019 1:40 a.m. PST

IMHO marijuana is still a gateway drug & dangerous in itself but money talks, common sense walks.

Personal logo ochoin Supporting Member of TMP10 Oct 2019 4:45 a.m. PST

I use weeds in my cooking frequently.

For example, Dandelion leaf and flower in salads are tasty. Zucchini flower (I think you lot call them courgettes or something) deep-fried in batter are scrumptious. Nasturtion flowers are also delicious.

Lots of legal & non mind altering weeds are useful in cooking.

Old Wolfman16 Oct 2019 6:34 a.m. PST

Remember the famed "Alice B. Toklas" brownies?

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