Tag Archives: Cooking

The Best Kitchen Knife You’ll Ever Own – Cutluxe

ef’s knives on the frontlines.

Gone are the days of aimlessly sawing through tender meats and firm fruits and vegetables like cabbage, onions, pineapple, garlic, and fresh shallots to get the perfect cut or mince. With Cutluxe, home chefs from seasoned pros to beginners will slice through anything with ease as its collections of artisan cooking knives are a cut above ordinary. On a mission to revolutionize daily meal prep by making it even easier to chop and prep ingredients than ever before, Cutluxe knives are made with premium-grade steels to create razor-sharp, ergonomic, and affordable kitchen knives for hobby and professional chefs alike.

For more information click here

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Food and Wine Classic 2022

Friday, June 17 to Sunday, June 19
Aspen, CO

FOOD & WINE Classic in Aspen attendees have the opportunity to sign up in advance for two cooking demonstrations and/or beverage seminars on Friday, two cooking demonstrations and/or beverage seminars on Saturday, and one cooking demonstration or beverage seminar on Sunday.

The event is currently sold out but there’s a waiting list you can sign up for.

For more information click here

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One Hour Comfort by America’s Test Kitchen

Is there anything as satisfying as taking a seat and digging into your favorite comfort food? After all, Americans hold such a special place for feel-good foods and nostalgic childhood dishes that they would even name their kid after their favorite for a lifetime supply of it according to a Farm Rich survey. Thirty-five percent would name their kid “Pizza” for a lifetime supply of it, 28% would name their kid “Mozz Stick” and 27% “Ice Cream.”

While preference of dish might vary, comfort food as a whole encompasses what makes cooking so wonderful. Like a portal to your happy place, it can evoke fond memories of childhood, bring friends and family together around a table, or serve as the perfect addition to a relaxing night in. The downside of cooking when comfort-food cravings strike? Sometimes we don’t have time for the project of cooking our favorite comfort-food meals, causing us to cut corners, settle for less, or avoid the meal entirely.

Our new cookbook One-Hour Comfort offers up 170 favorite feel-good recipes that we’ve reengineered to be done in an hour (or less). There are a few recipes with cooling or chilling times that push them slightly over an hour–but we promise they’re worth it (chocolate cream pies in a jar . . . DEFINITELY worth it!). The book includes helpful hacks that break down how to complete traditionally time-intensive recipes in under an hour. An example of our test cook’s quick (cooking) thinking? Our Hoisin Glazed Meatloaf. Traditional meatloaf takes a long time to bake because of its sheer size. The solution to getting meatloaf on the table in less than an hour is simple: shrink it down to individual-size portions.

For more information click here

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EnviroKidz Waffle Pops Recipes

Waffles are a treasured breakfast choice for children around the world, giving them a boost in energy and a delicious start to the day. EnviroKidz introduced two new flavors of waffles that provide a guilt-free addition to any parent’s pantry. These flavors include Penguin Party and Polar Berry that are both gluten-free and contain 5 grams of plant-based protein per serving from navy bean, peas and beans.

EnviroKidz has created a fun, creative way to get your children to create their own healthy snacks. If you are a fan of cake pop then look no further, attached is a recipe card with step by step instructions to make waffle pops! These breakfast staples can also double as a delectable dessert.

For more information click here

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La Cucina Italiana’s Cooking Class

Friday, July 23 from 12:00 PM to 1:00 PM
Online from Milan

REGIONAL RECIPES FROM LIGURIA

La Cucina Italiana’s official Milan-based cooking school heads to the Italian Riviera for our second English-language virtual cooking class. Log on from anywhere in the world to learn the techniques behind two typical Ligurian recipes taught by one of our expert chefs.

You’ll learn about:
Linguine with pesto, green beans, and potatoes
Focaccia di Recco

It’s just $34.99 for the course and there’s a coupon to get a package of ingredients.

For more information click here

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Sustainable Seafood Selection from D’Artagnan

D’Artagnan, the trusted expert in sustainable proteins and the purveyor of choice to top chefs across the nation for the last 35+ years, has taken a dive into the waters of sustainable seafood. This expansion is in direct response to consumer’s growing culinary sophistication and interest in responsibly sourced proteins being conveniently delivered to their homes.

“During the early months of the pandemic we partnered with a local fish purveyor to both support their business and provide our customers the convenience of home delivery on a range of grocery items. Seafood was so popular we wanted to make it a permanent addition to our offerings, specifically for our website customers,” said Andy Wertheim, President of D’Artagnan.

D’Artagnan is committed to working with conscientious farmers, ranchers and fishers who respect the environment and the ecosystems that support animal life, on the earth and the seas. That’s why all D’Artagnan seafood is certified sustainable, fair trade, or organic by gold-standard international watch groups.

“Because of our name and reputation, we were able to partner with outstanding sources for our fish,” said Ariane Daguin, CEO and Founder of D’Artagnan. “We are proud of the choices we now offer – from jumbo scallops and sockeye salmon to organic shrimp and Chilean sea bass. And now you can get surf and turf ingredients together at dartagnan.com.”

“Fish is a great choice for summer cooking – it is always a fast and delicious meal. With the rise of keto and emphasis on gluten-free eating, fish fits so many dietary needs today,” said Daguin.

All are flash-frozen at sea immediately after catch, or soon after on shore to protect the flavor, texture and freshness, and portioned individually for convenience. The selection includes:

Organic Black Tiger Shrimp – Jumbo sized, farm-raised, Certified European Union Organic and Best Aquaculture Practices with no additives, preservatives or antibiotics.

King Turbot – Farm-raised in Spain on sustainable aquafarms. Certified Best Aquaculture Practices (BAP) and Global GAP (Good Agricultural Practices).

Norwegian Salmon – Sustainably farm-raised in open aquaculture, Global GAP (Good Agricultural Practices) and Marine Stewardship Council for best practices.

Sockeye Salmon – Wild-caught Alaskan salmon, Marine Stewardship Council certified for sustainability. Rich in heart-healthy omega-3 fatty acids.

Red Grouper – Sustainably line caught in the Gulf of Mexico; certified by National Oceanic Atmospheric Administration (NOAA).

Mahi Mahi – Wild, line-caught, responsibly sourced, with mild, sweet flavor and firm texture.

Ahi Yellowfin Tuna – Premium-quality ahi tuna, wild-caught by hand-line fishermen. Marine Stewardship Council certified fishery for traceability and sustainability.

Jumbo Dry Sea Scallops – Wild-caught in New England, dry-packed, never treated with additives or preservatives, Jumbo U10.

Hawaiian Pink Snapper Wild, rod-and-reel caught in Hawaii, responsibly sourced, prized for its clear, light-pink flesh and delicate flavor. Certified Sustainable by the National Oceanic Atmospheric Administration (NOAA).

Chilean Sea Bass – Wild, line-caught, responsibly sourced. A restaurant classic, with snow-white flesh, comparable to sablefish or black cod. Certified Sustainable by the National Oceanic Atmospheric Administration (NOAA).

North Atlantic Cod – Wild, line-caught, responsibly sourced and Certified Sustainable by the National Oceanic Atmospheric Administration (NOAA).

Swordfish – Wild, line-caught, responsibly sourced from Mediterranean Sea. Moist and flavorful with a slightly sweet taste, moderately high oil content and a firm, meaty texture.

With everything from grass-fed beef, organic chicken, heritage-breed pork, foraged mushrooms, caviar, and now a selection of seafood, www.dartagnan.com is a destination for conscientious consumers who truly care about where their food comes from.

For more information click here

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ZERO (Calories, Net Carbs, Sugar, and Fat)! Walden Farms

Walden Farms® introduces a major re-brand across its product line, beginning with 22 salad dressing varieties, to be followed by the other segments, including coffee creamers, condiments, dips, spreads, sauces, and syrups. The improved recipe, now with natural flavors, will also be tastefully reflected by a new design highlighting key nutritional claims and engaging food photography. The Walden Farms’ dressings are proudly free from artificial flavors and dyes, made with real vegetables, fruit fibers and ingredients. Offering a full line of specialty condiments and food enhancers with zero calories, zero net carbs, zero sugar and zero fat, Walden Farms uniquely provides consumers with unmatched attributes vs. other brands in the marketplace. Additionally, all products are keto friendly, gluten free, kosher and have no high fructose corn syrup and most are vegan, dairy free and cholesterol free.

The Walden Farms products appeal to multiple consumers, including those who don’t want to waste their calories on high fat dressings & condiments, or who follow a vegan, gluten-free or keto diet. They also strongly resonate with people living a healthy active lifestyle or looking to manage their weight or control their diabetes.

The brand refresh coincides with the debut of an engaging new website www.waldenfarms.com where people can find appetizing recipe ideas, nutritional facts, product details, store locator information or easily buy direct online.

Consumers who watch calories and carbs use salad dressings 30% more than the average consumer and nearly half of that audience seeks dressings that have zero calories, fat, sugar, or gluten*. These consumers know more than anyone that ‘Small Swaps Save Calories™’. “Walden Farms’ Dressings allow people to control calories, fat, carbohydrates, gluten or sugars without giving up great taste.” says Deborah Sidney, Senior Brand Manager for Walden Farms. “Walden Farms’ dressings are incredibly versatile such as for spreading on sandwiches, dipping with vegetables, and using as marinades for cooking!”

With creamy and vinaigrette varieties in 22 flavors, Walden Farms has a salad dressing for every palate including Bacon Ranch, Balsamic Vinaigrette, Bleu Cheese, Caesar, Chipotle Ranch, French, Honey Dijon, Italian, Ranch, Raspberry Vinaigrette, Sesame Ginger, and Thousand Island. Walden Farms’ salad dressings are available in 12-ounce bottles for a SRP of $4.99 at natural and grocery retailers nationally and is also sold online directly

For more information click here

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Discover Tunisian Cuisine

May is International Mediterranean Diet Month, created in 2009 by Oldways which celebrates the delicious food and wide ranging health benefits associated with the foods originating from this part of the world. And Tunisia, whose cuisine’s distinctive spiciness can be attributed to the many civilizations which have left their mark on this Mediterranean country celebrates with its healthy and tasty specialties. It is the melting pot of the Berber, Phoenician, Arab, Jewish, Turkish as well as Roman and French civilizations who have impacted this small northern African country whose appetizing recipes have been passed from generation to generation, from mother to daughter by word of mouth. Today, gastronomic explorers can experience the cuisine through Layla’s Delicacies as well as via tours organized by cultural institutions such as the Metropolitan Museum of Art.

Influences from all four corners of the world

Tunisian cooking can easily be distinguished from neighboring North African countries by its spiciness.
Strongly influenced by its geographic location and the passage of diverse civilizations, each region of Tunisia has its own unique recipes reflecting the ingredients found there. On the coasts, fish, and vegetables reign supreme. In the center and south of Tunisia, grains and meats take center stage. From the Borzgen couscous of the Kef area to lamb from Beja. The common denominator in all is their colorful, fragrant, and varied spices. Tabel, the magic mixture of spices most frequently used includes ground coriander seeds, caraway seeds, garlic and chile powders. Cumin, mint, laurel cloves or turmeric are often added.

“Tunisian cuisine is a wonderful mixture of local natural ingredients, influenced also by the Italian and French,” said Cindy Hoddeson, Board member of the Wellness Tourism Association. “One of the principles of wellness tourism is the inclusion of healthy food. Tunisia is a land offering a diet rich in flavors good for the body and soul.”

Typical Tunisian Ingredients

The flagship ingredient and not to be missed is Harissa, a condiment made with a mix of chili peppers, garlic, and spices commonly sold as a paste and key to the creation of different sauces. Like Harissa, tomato paste is also an integral part of the Tunisian pantry. Other special condiments and flavorings are rose, orange blossom, jasmine, and geranium waters. Like many countries in the Mediterranean basin, the Tunisian cuisine is heavily based on olive oil, tomatoes, seafood, and some meat. Wonderful local fruits include lemon, oranges, figs, dates, olives, apricots, and pomegranates. Sweet treats are made with honey, almonds, and pine nuts. Grains like rice, couscous and pastas from Italian influence are mainstays.

Typical, Well-Known Dishes

Following are some typical dishes which locals and visitors enjoy:

Ojja (often called Shakshuka): (with or without a spicy Harissa-spiked Merguez sausage) – Tunisian Ojja is a typical light meal made with eggs and sausage with a spicy and garlicky, tomato and pepper sauce. Brik – tiny parcel of minced lamb, beef or vegetables and an egg wrapped in thin pastry and deep fried. Fricassé – tiny sandwich with tuna, harissa, olives, eggs, and olive oil. Label abi – rich garlicky soup made with chickpeas (other ingredients such as tuna, eggs, harissa, and cubes of bread can also be included) Couscous – the national dish prepared in many different ways and made from small durum semolina balls that are crushed and steamed. Seafood- whole fish are prepared and fire-grilled but can be fried or sautéed topped with lemon juice, sea salt and parsley.

Via this link is a traditional Tunisian Recipe for Ojja (Shakshuka) with Merguez – Traditional Tunisian Recipe.

Sweet treats also are found in the region (a reward for healthy eating!).

Rim Ben Amara, who own Layla’s Delicacies in Union, New Jersey is the only Tunisian pastry
shop in the US specializing in authentic Tunisian pastries said, “Tunisian pastries are traditionally made by hand at home and are made with the finest high-quality ingredients. They take an incredible amount of time and attention to detail. They are a way to show gratitude and to welcome guests at weddings and other happy celebrations. Treats have a rich history and come from different parts of Tunisia.

Rim Ben Amara shares two staples of the Tunisian pastries: Samsa that is originally from Tunis, the Capital.

Samsa – One of the most famous pastries in Tunis, especially during the month of Ramadan.

When going Downtown Tunis (Beb Lebnet), you will find a street full of shops specializing in just Samsa. Tunisians travel from all over the country to buy these pastries. These triangle-shaped little gems have a crispy outer layer made out of thin brik filo sheets and a moist filling made out of a mix of crunchy almonds and hazelnuts.

And Kaak Warka – Originally from Sfax, the second largest City, and located in the south.

Found at every wedding or a happy celebration in Tunis. These tiny donut-shaped treats are filled with almond paste and infused with rose water for a distinct flavor and a subtle sweet taste.

Mahmoud Labidi, Tourism Professor in Management at the University of Sousse said, “We are thrilled to open the door to our Tunisian kitchen as well as to discover some of our historic and UNESCO sites such as Carthage, our beaches, our desert and more.”

“Local cuisine is an amazing way to experience a country,” said Jim Friedlander, President, Arrangements Abroad. “We are thrilled to be operating a tour sponsored by the Metropolitan Museum of Art to Tunis this September (2021). Cuisine as well as art, architecture and culture, play an important part of the total experience.”

Tunisia wants to share the tasty culinary offerings found in Tunisia and wishes everyone a toast with a Tunisian Boukha and a tasty fig liqueur until we can travel again!”

For more information click here

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Family Style To Go – Virtual Food Fest (NTWRK)

Saturday, April 24 to Sunday, April 25
NTWRK App

Hot off the success of Unboxed festival, livestream shopping platform NTWRK announces a new partnership with streetwear brand and media platform The Hundreds on virtual food festival Family Style To Go. Co-hosted by Canadian chef/TV personality Matty Matheson and rap artist/songwriter E-40, the global digital event will take place on the NTWRK app on April 24th & 25th. Family Style To Go will celebrate the intersection of cuisine and streetwear while benefiting independent restaurants affected by COVID-19.

Each action-packed episode will feature livestream shopping and entertainment curated by The Hundreds, pairing streetwear heavy-hitters with the hottest chefs, restaurants and brands from the culinary universe. From cooking demonstrations to curated virtual tasting rooms, this first-ever online edition of Family Style will harness the power of the NTWRK platform to deliver one-of-a-kind live entertainment experiences directly to consumers. A lineup of 30+ celebrated brands, designers and personalities will come together to create exclusive products with restaurants from around the globe, offering food denizens a new opportunity to support their favorite eateries negatively impacted by the upheaval caused by the pandemic.

“I’ve been friends with Bobby and Ben from The Hundreds since they started the brand over 18 years ago,” says Aaron Levant, CEO of NTWRK. “Over the years, we’ve worked together on dozens of projects from collaborations, trade shows, conferences, and more. I couldn’t be more excited to continue our organic partnership and collaboration into this new digital format where we are able to merge culinary and design at the highest level.”

“We’re creating a new, big platform and experience where guests from all over the world can support restaurants,” says Miles Canares, director and co-founder of Family Style, “By buying some of the best restaurant merch and collaborative products that anyone’s ever seen, festival attendees will do their part in supporting a great cause.”

A portion of the proceeds from Family Style To Go’s programming filled with entertainment and live merchandise drops will be donated to Independent Hospitality Coalition, which provides food and resources to communities and businesses disproportionately affected by COVID-19.
“We’re happy to work with NTWRK to host a virtual event done in support of independent restaurants,” says Ben Shenassafar, CEO of The Hundreds, “Each exclusive product collaboration between restaurants, food brands and popular streetwear brands and designers will be available for purchase globally and aid our local communities.”

“Family Style was founded on the notion of bringing communities together for a specially curated experience,” says Bobby Kim, co-founder of The Hundreds. “The pandemic has obviously taken a huge toll on the restaurant industry we knew and loved. Through Family Style To Go, we hope to use our platform to help make a positive difference during this time.”

Family Style To Go is NTWRK’s fifth virtual festival, following the successes of TRANSFER, BEYOND THE STREETS, Unboxed and Off Court, which will take place on March 27th & 28th. The string of bespoke online shopping events caters to wide reaching segments of the millennial and Gen-Z consumer markets and place NTWRK at the forefront of a new era of e-commerce.
ABOUT NTWRK
NTWRK is the premiere North American livestream shopping app where “entertainment meets e-commerce” (Forbes). Built on a digitally-innovative model of daily product drops, virtual shopping festivals and exclusive partnerships with world-renowned brands and creators, NTWRK has forged an organic worldwide community of artists and millions of fans since its launch in 2018. Under the motto “Shopping At The Speed of Culture,” NTWRK galvanizes the young and lucrative livestream shopping industry, helping usher in a new era of retail.

ABOUT THE HUNDREDS
The Hundreds is a community-based streetwear brand and media platform with an emphasis on People Over Product. Founded in 2003 by Bobby Kim (Bobby Hundreds) and Ben Shenassafar (Ben Hundreds), The Hundreds’ apparel is reminiscent of ‘90s workwear and Californian subculture tribes.

ABOUT INDEPENDENT HOSPITALITY COALITION
The Independent Hospitality Coalition (IHC) represents independent restaurants, bars, hotels and clubs throughout greater Los Angeles. Created in April 2020, the IHC provides a unified voice for the hospitality industry focusing on local and state government initiatives. Beginning as a “coalition of coalitions,” the IHC banded together groups from all over the greater Los Angeles area and used their intimate knowledge of the industry to become an advocate for small business hospitality policy. Restaurants, bars, hotels and clubs that join the coalition create a community that is stronger than each independent shop.

NTWRK ON THE WEB
https://shorefire.com/roster/ntwrk
https://thentwrk.com/
https://www.facebook.com/NTWRKLIVE/
https://www.instagram.com/ntwrk/
https://www.linkedin.com/company/thentwrk/

https://www.youtube.com/channel/UCRUw6FY6YXcxrJHnbswT50Q

FAMILY STYLE ON THE WEB
https://www.familystylefest.com/
https://www.instagram.com/familystylefest/
https://twitter.com/familystylefest/

THE HUNDREDS ON THE WEB
https://thehundreds.com/
https://www.instagram.com/thehundreds/
https://twitter.com/thehundreds/

INDEPENDENT HOSPITALITY COALITION ON THE WEB
https://www.independenthospitality.org/
https://www.instagram.com/cahospitalitycoalition/

For more information click here

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Circus Harmony Interactive Cookbook

Circus Harmony is taking it into the kitchen! The flying children of Circus Harmony are combining the daring with the delicious to create a digital cookbook and videos that will feature over 40 favorite family recipes from breakfast to desserts for all tastes and diets! Each delicious dish accompanied by some flipping, flying, and flinging! Each delicious dish will be paired with an exciting circus act.

This is our most appetizing and amusing show ever! This Circus Harmony Cookbook & Show is due to be released on this page, on March 16, 2021, to commemorate the one-year anniversary of the St. Louis lockdown.

Motivation is hard in the middle of a pandemic. When we asked our students what motivated them, there was a unanimous agreement that food is a great motivator. Also, during the pandemic, all our families have been cooking more. Thus the Circus Harmony Interactive Cookbook was born. The Circus Harmony Interactive Cookbook will be a digital book where you can actually turn the pages and, on each page, will be a recipe and an accompanying video. What dish pairs best with contortion, with juggling, or with trapeze? What is the famous shrimp stir fry recipe and who will be the shrimp? Can a taco ride a unicycle?

To sponsor this creative, culinary endeavor or for more information contact the head chef of Circus Harmony, Jessica Hentoff at 314-226-3633 or circusday@circusharmony.org.

For more information click here

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Virtual Record Broken – True Aussie

What an AUSSOME night! Thank you to everyone who joined us on January 26 for our World’s Largest Dinner Party world record attempt. It was a food-filled night with our mates, Jet Tila, Aaron Brooks, Renee Scharoff, Shereen Pavlides and more.

Now we wait for accreditation.

Meanwhile, it’s almost Valentine’s Day.

A date night in sounds perfect for Cupid’s day, yes? Cook up a delicious grassfed steak or serve the perfect Aussie lamb rack for just the two of you. Pair with a deep red wine and roses and you’re golden.

We can help! Check out our favorite Australian beef and lamb recipes to wow your valentine. Just visit our website to see them.

For more information click here

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Weed Wine – Honest Marijuana

Weed Wine: What is it And How To Make It

There are actually two types of weed wine — jackpot, right! — alcoholic and nonalcoholic (a.k.a. dealcoholized).

Alcoholic weed wine is just regular wine mixed with your favorite strain of cannabis. There’s a bit more involved than just dumping a baggie of pot into a bottle of wine.

With the alcoholic variety of weed wine, it’s also important to remember that you’ll get a one-two punch of alcohol and marijuana, so be sure to take it easy until you get used to the effects.

Nonalcoholic weed wine is regular wine that has been dealcoholized, mixed with additives to reintroduce flavor and texture, and combined with cannabis to give you the stoner experience.

With this type of weed wine, the cannabis, rather than the alcohol, gives the beverage its potency and effects.

You can’t make nonalcoholic weed wine at home — it requires some fancy and expensive equipment — but the product is growing more popular and is finding its way into more and more dispensaries across the country.

The History Of Weed Wine

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Though professionally produced weed wine is made with modern techniques and modern technology, the process of infusing wine and other liquids — such as tea, coffee, water, and milk — has been around for thousands of years. In fact, weed tea was probably the first edible in recorded history and you know some cannagenius steeped weed into his or her wine shortly thereafter. The early methods for making weed wine are still viable today and, like weed tea, simply involve soaking dried, cured, and decarboxylated weed in your favorite brand of vino.

How Modern Weed Wine Is Made
Modern weed wine manufacturers make use of blended nanoemulsions rather than simply infusing (steeping) the cannabis in the liquid. Nanoemulsions are oil-based, water-soluble solutions that dissolve more readily into liquids. These emulsions are made by using energy to break up oil into smaller and smaller droplets. The droplets are then encapsulated in specially formulated solutions so that they will remain suspended (dissolved) in liquids. Without this modern emulsion process, the cannabis oils would eventually separate and your bottle of weed wine would look like a lava lamp.

How To Make Your Own Weed Wine
Stove-Top Method
Ingredients
⅛ to ¼ ounce of high-quality cannabis
Cheesecloth
Your favorite wine
Grinder
Punch bowl or large pot
Pan
Aluminum foil
Plastic wrap
Weed Wine Pairings
If this is your first time making your own weed wine, you may be wondering what weed strains and wine varieties pair well together.

Here’s what we’ve discovered over the years:

Indicas work well with bold and robust wines
Sativas work well with light and sweet wines
As a general rule, dry wines infuse better than lighter wines
For best flavor and experience, we recommend considering these guidelines when making your own weed wine, but don’t be afraid to experiment and try something completely different.

Instructions
Decarboxylate your buds in a 230-degree oven for 110 minutes (your kitchen, and the rest of your house, WILL smell like weed so plan accordingly).
Let the cannabis cool completely.
Shred the buds in a grinder (not too small)
Dump the decarboxylated, ground ganja in the center of a cheesecloth.
Depending on how much cannabis you have and how big your cheesecloth is, you may have to use more than one.
Tie the corners together to form a closed bag.
Pour your wine into a punch bowl or large pot.
Place cheesecloth bags into the wine.
Cover the container with plastic wrap
Store the container in the refrigerator for 24 to 48 hours.
Stir occasionally.
At the end of the steeping period, remove the weed bags from the wine and squeeze to get all the cannabinoids out.
Pour the wine through a clean piece of cheesecloth or a small-hole strainer before serving.
Enjoy!
Though this method of infusing cannabis into your favorite wine does take a long time, the results are well worth the wait.

Need something faster? Try the crockpot method in the next section.

Crockpot Method
Ingredients
Crockpot
⅛ to ¼ ounce of high-quality cannabis
Cheesecloth
Your favorite wine
Grinder
Pan
Aluminum foil
Instructions
Decarboxylate your weed in a 230-degree oven for 110 minutes.
Let the cannabis cool completely.
Shred the buds in a grinder (not too small)
Dump the decarboxylated, ground ganja in the center of a cheesecloth.
Depending on how much cannabis you have and how big your cheesecloth is, you may have to use more than one.
Tie the corners together to form a closed bag.
Pour your favorite wine into the crockpot.
If you want to add herbs and spices to the wine (cinnamon, for example, is perfect for the holidays), now is the time to do so.
Set the crockpot on low and let the weed wine steep for two hours.
Check the mixture every 20 or 30 minutes to ensure that the liquid isn’t exceeding a slow boil (any more than that and you run the risk of burning the weed and cooking away the wine).
At the end of two hours, turn off the crockpot and let the wine cool.
Remove the weed bags.
Pour the weed wine through a clean cheesecloth or small-hole strainer.
Serve and enjoy.
This is a great recipe for ganja get-togethers because it’s easy to assemble and cooks quickly. You can even drink it warm on a cold winter’s day.

Start Your Weed Wine Adventure Slowly
All edibles — including weed wine — are slow-acting and long-lasting. This is because the THC or CBD has to travel through your digestive system and then through your circulatory system before it reaches your brain. As a result, you may have to wait anywhere from 60 to 120 minutes to feel the effects. Once they hit, though, they can last from 6 to 10 hours. Then you’ve got the effects of the alcohol to contend with (if you drink the alcoholic variety). Alcohol acts more quickly than cannabis so you may feel a bit of a blur within 5 to 10 minutes of imbibing that lasts for 30 to 90 minutes.

Regardless of which type of weed wine you drink, take it slow. Don’t chug a glass and, when nothing happens, chug another one. That’s a recipe for disaster. Sip and savor the wine in your glass, talk with your friends, and wait for the experience to kick in.

Buy Or DIY?
Buying weed wine is probably the easiest way to get a good high because everything is done for you. All you have to do is pour a glass and enjoy. But with that convenience comes the question of what’s inside. What strains did the brewer use? Were the strains grown organically? Are there added chemicals to worry about? Home-brewed weed wine eliminates all those questions. Yes, you have to contend with the potent mix of alcohol and cannabis, but, if you’re careful, the combination can be a lot of fun.

We suggest trying both before settling on the one that works best for you.

If you’re looking for a marijuana high in drinkable form, choose a store-bought, dealcoholized weed wine. If you can’t get professionally-manufactured weed wine in your area, give one of the DIY methods outlined above a try.

It really comes down to personal preference, so it’s always better to try both options, experience what they have to offer — flavor, aroma, texture, potency, quality of experience — and then make that your go-to weed wine.

The Best Weed Wine Is Made From High-Quality Strains
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Regardless of whether you buy or DIY, the best weed wines are those made from high-quality marijuana strains. For this, and all marijuana products, the old adage is true: Quality in equals quality out. When you buy (or brew) weed wine made from high-quality, organic ingredients (like the strains from Honest Marijuana), you get the best possible final product that money can buy. Sure, you can save money by steeping regs and mids in your vino, but that will result in a low-quality final product that will produce less-than-stellar effects.

Going with high quality strains is the best way to drink your weed. Cheers!

Bio: Anthony Franciosi, also known as Ant, is an honest to goodness farmer whose fingers are as green as the organic cannabis he grows. He is the proud founder of Honest Marijuana- an all natural, completely organic growery in Colorado.

For more information click here

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