"Bong Appétit" is back!
♪♪
-Yeah! -Little tasty treat for y'all.
I am Bobby-and-Whitney high.
I'm Abdullah, and I'm here in Los Angeles
with Ry, my cannabis expert...
This is kind of a challenging infusion
'cause there's no fats, minimal sugar,
so we had to go water-soluble.
...and Vanessa from Marigold Sweets.
Mmm. This will be nice with the capers.
♪♪
We're going to meet up with a bunch of fantastic chefs
with even more cannabis
and even more wild ideas
to throw cannabis-infused dinner parties.
Landa: This is, by far,
the best infused meal I've ever had.
-Never! -I've, like, never experienced
a curry like this. What's better than a pizza party
with a bunch of weed?
It's gon' take you to the next level.
You guys have me, like, obsessively thinking
about ways that I can now use food.
This is the best dinner ever.
Well, here's to "Bong Appétit."
♪♪
♪♪
Saeed: Our first dinner is gonna be a Thai theme,
and we're working with Louis Tikaram,
a very talented chef who works at E.P. & L.P.
here in Los Angeles.
This one's extra special for me
because I grew up in Thailand,
and I really, really love Thai food,
so let's put some weed in it.
So, Louis, do you smoke weed?
-No? Not really? -Not really, no.
-I've never really -- Yeah. -All right. But it's all good.
We've had a lot of chefs who, like, don't smoke weed
but are still down to cook with it.
And, you know, respect to you
for opening up your recipe book
-for the "Bong Appétit" crew. -Oh, yeah. It's gonna be fun.
It's gonna be awesome.
Can you tell us a little bit about where you're from?
As I understand it, you're a little bit of a,
like, a Asian cultural mutt like myself.
Yes, sir. My father's Fijian,
but his mother was Fijian-Chinese,
and his father was Fijian-Indian.
So, growing up in Fiji, you just wouldn't know
what was going to be on the table.
We moved to Australia,
and I moved to Sydney to work at this Thai restaurant.
And I was kind of obsessed.
And then I went to Thailand
and traveled north to south.
The food is really, really different
in Thailand from north to south.
And it kind of sits at this nexus...
-Yeah. -...between China and India.
Yeah. The food sort of gradiates as you go.
And all those three nations sort of meet in Thailand.
And it's so complex,
and that's kind of why I fell in love with it
and developing my palate to be able to pick up
on these subtle differences
throughout recipes and flavors
building on top of flavors.
But then I also have to develop a menu which is balanced, so...
Like writing a song and then having an album
and making sure all of the songs go together. Exactly, yeah.
They're kind of every song the same.
Yeah, that's a good way to look at it.
What do you have planned for this meal?
First, I'm going to do a play on Hat Yai chicken.
I do, like, a Southern-style brine,
but then I put tons of lemongrass
and kaffir lime leaves and turmeric and everything. Prichard: Oh, nice.
Well, we do have some water-soluble stuff
that we can maybe use in the brine.
-Are you thinking THC or CBD? -Actually, this season,
we mostly have THC water-soluble, so...
Oh, yeah. So let's bump it up.
Then, a congee.
Saeed: This is Khao Tom, right?
-Yeah. -The Thai rice porridge.
That's just such a great vessel
to then put, like, really beautiful ingredients
and have them shine so bright.
So I've ordered some really beautiful Australian abalone...
-Mmm. -...and some Australian
spanner crab meat.
I'd like to put a infused ginger oil on the top.
Multiple ways. I think we could infuse lots of -- Yeah.
-Yeah, yeah. -Oh, yeah, absolutely!
This is a delicious dish.
It's one of the ones that I make most frequently
from, like, the recipes that my mom taught me.
You know, it's the perfect sick food.
It's the perfect breakfast food, right?
Yeah, exactly.
And then, what is next?
I figure we'll do a green curry
and make it all from scratch,
so mortar and pestle, serrano chilies,
galangal, turmeric, lemongrass.
-We can pound, you know -- Yeah. -Oh, man.
-Yeah. -We can infuse it
-100 different ways. -Yeah.
Yeah, that paste is gonna be nuts. We're going to put, like,
so many different types of weed in there.
-Yeah. -I'm in, like, a hazmat suit,
like, pounding it up. [ Laughter ]
So that's just about everything. What about dessert?
So, dessert, I'm gonna do my fave,
black sticky rice, mango...
Oh, my God. Mango.
...some sweet coconut cream.
I think this might be a great opportunity... Yeah.
-...to use terpenes... -Yeah.
...because it's not gonna get super high heat.
-This is a really... -Gonna be good.
...really awesome menu right here.
-Great. -I mean, I say that every time.
I'm always like, "Oh, this is gonna be the best dinner ever."
But, truly, this is gonna be the best dinner ever!
♪♪
-Hey, what's up, brother? -You just know everyone here?
[ Laughs ] This is my place.
These are my peeps.
-So, you grew up eating this? -Yeah.
When we moved to Australia, every few months,
we had to drive from Mullumbimby to Brisbane,
-which is like 2 1/2 hours... -Yeah.
...for my dad to go to the Chinese market.
So my philosophy, when I moved to L.A., I had to look around.
-You have to find it. -I just didn't settle. Yeah.
So Bangkok Market, they really help me out.
They've got everything I need. These are long beans.
So the long beans, we're doing with --
In the curry. Also, some Thai basil.
I find, if I get the basil from here, Bangkok Market,
rather than my supplier,
it's always very pungent and very strong...
-Yeah, that's good. -...because the old women
that come here and the basil's not good,
you'll know about it, so... [ Both laugh ]
-Thai eggplant. -How do you prepare these?
We'll just wash them, core them, and dice them,
and then we'll chuck them in. This is fresh bamboo.
These are coming into season right now.
You can see the bamboo shoots.
[ Woman speaking indistinctly over P.A. ]
-Coming! -[ Laughs ]
You should come here for dinner.
-He's okay. -Oh, yeah. [ Laughs ]
-Thank you! -All right.
-Thank you! Bye-bye! -Bye, all! Thanks! Bye!
Saeed: Coming up on "Bong Appétit"...
♪♪
[ Laughing ] Holy shit!
♪♪
♪♪
So, Louis, welcome to "Bong Appétit" house version 2.0.
We've upgraded our weed pantry.
Get a load of this.
♪♪
[ Laughing ] Holy shit!
Yep. We've got all kinds of cannabis flowers,
all different concentrates, and, of course,
Ry is gonna help you navigate
-all the items in here. -How's it going?
A bit overwhelmed, actually, but...
Yeah, that -- that tends to happen when people come in here.
We have anything under the sun
that you can think of in this pantry.
One of the products that we have this year
is referred to as HCFSE,
high-cannabinoid full-spectrum extract.
When you're doing an extraction, you can separate the crystals,
which are THCA, from the terpenes,
so this is the other part of this equation.
This has THC in it. This is like
30% terpenes, 50% cannabinoids,
and then this is a couple percent terpenes
and 90% cannabinoids.
That's, like, got enough balls to kind of carry
through those flavors in the curry,
perhaps, like, in the paste?
♪♪
First thing's first. We'll get the green curry paste done.
It's probably the hardest,
so we just roast the coriander, cumin, and a bit of mace.
Is this, like, the stuff I spray at people
when I'm like, "Stranger danger!"
Yes. Smells a little bit like nutmeg.
It's kind of what separates a traditional curry
to a shop-type curry,
'cause these are very rare and really expensive.
We grind this all up as fine as possible.
Something that's really important in Thai cuisine
is the mouthfeel and the palate feel.
Getting tired?
Okay. We'll pound the paste now,
and then we'll add the spice to the paste to season it.
So let's chuck in all that more dry stuff,
'cause if you add the onion on the serrano...
-The -- Yeah, it'll -- -...starts to get juicy,
and then you get a money shot. Psh!
Just the chili, yeah. Aah! And you're walking around the kitchen like this.
-[ Groans ] -[ Laughs ]
It's good.
This might be a good time to put some cannabis in here.
-Ry? -Can I give it a smell
-and see if it's sort of -- -Give it a whiff.
So, this is galangal, turmeric,
-lemongrass. -Oh, yeah.
-Nice. -So it's all really intense,
-powerful ingredients. -Yeah, I mean,
at the menu meeting, we talked about packing this
with as much stuff as we can think of,
so, think I got some special tricks.
This is high-cannabinoid full-spectrum extract.
This is gonna be heated, so it'll definitely activate,
but I primarily chose this because it has a nice aroma.
Like candied apricots or something like that.
-Yeah. -This is a little less
than half a gram. So it should be
like 200 milligrams for the entirety of that.
-Totally. -You know, divided by seven,
-we should be pretty healthy. -We're good.
We can use a little bit of this kief, as well,
'cause it's granular. It'll break up really nice in there.
-Do you want that? -Yeah, put it in.
[ Laughter ]
This is some beautiful Baroni flower rosin.
It's almost, like, citrus-y. That'll go great,
'cause we're actually gonna put lime zest in it, as well.
-Okay. -Cool.
And then we have crystal CBD.
-How much? -As much as you want.
That's just going to mellow you out.
And then THCA, and you can see
the larger crystal grain in there.
There's really no flavor in this,
so I just do a couple shakes. [ Laughs ] Perfect!
-That's good. That's good. -That's fine. Awesome.
And then this is called the Fire O.G.
It has citrus in it, but it's kind of strong
and musky, as well.
♪♪
Tikaram: Now we'll smush up the wet ingredients.
-Are you crying? -I'm crying.
From the onions?
-Yeah, from the onions. -All right.
-They're so strong. -Such a baby.
-Hey, what's up, guys? -You little baby.
You're putting this thing to use, huh?
So, I know the paste is going to be something really strong and pungent,
but I would like to taste a little bit of it.
-It's good. -The galangal is kind of like
the leading flavor in there, right?
It's the -- It's the backbone for sure.
It's got the heat. It's got the body.
-It's got the weed. -All right. What's next?
We will now start our ginger oil...
-Mm-hmm. -...to add the layer of flavor
on our congee. We'll just chop up some ginger...
-Okay. -...pop it in a pot,
-and just let it steep. -Do its thing.
This is a good time to put some weed.
How hot is it going to get?
Not really. I'm guessing --
Like 200?
Oh, I don't do Fahrenheit.
Oh. Uh, sorry. [ Laughter ]
This is Kush Cleaner live resin.
It's a little bit citrus-y and a little bit sweet.
-Orange-y, yeah. -Yeah, orange-y, yeah.
So that one's more orange-y. That one is lemon,
so that one's called Lemon G.
It could be nice here with the -- with the citrus, I think.
Honestly, we could do a tiny bit of both,
-if you want to. -Okay, for sure.
And how much are you putting in there?
Like 1/10 gram.
This is, like, a normal dab for me, so...
Well, you're on another level, dude.
Now I've got the ginger oil going,
we can finish the rest of the congee.
The three main aromats are shallot,
ginger, and garlic.
So, we're going to fry all this off.
Someone smells their favorite dish!
-Yeah, I definitely do, man! -[ Laughs ]
Lavorato: I feel like we should put some CBD distillate in there with --
-Did I hear CBD oil? -Yes!
-Yes. -Oh, my God!
You and your giant jar of CBD oil, Ry.
Yeah, load it in!
So, let's toast off the rice a little bit,
and then we'll just add our stock, let it cook.
What else is going in that pot?
Fish sauce and white pepper.
So you'll just see it transform now.
Oh, yeah! The flavor
-is totally there. Yeah, man. -It's coming? It is?
-Fantastic. -He totally transformed
my Khao Tom recipe forever.
Gonna fry the rice first.
And then we're going to add Queensland spanner crab
and greenlip abalone.
Let all those flavors just combine.
To this, we're gonna just add a little bit
of our infused ginger oil, cilantro.
-This is, like... -Decadent.
...a legit congee. It's beautiful.
Saeed: Coming up, on "Bong Appétit"...
Oh, wow. Look at that.
-A super kief-caked Thai stick. -Yeah.
Whoo! Man, those look good.
♪♪
I wanted to get the right cannabis preparation
to go with all the infused Thai dishes
that Louis's gonna be making,
so I'm here to hang out with Tom,
an old-school weed dealer who has worked
in the cannabis business for over 50 years.
He's invited me to his grow to teach me
how to make a traditional Thai stick,
a popular way to bundle and sell
Thai weed in the '60s and '70s.
What is the first step to making a Thai stick?
Kikuchi: You have to have pot that's only been dried
for less than 4 days,
where it has most of its moisture in it still.
You start at one end.
-They form around the stick. -Mm-hmm.
That's why you have to have gummy weed.
If it's too dry, you can't do this.
Wait, so as you're going down,
you're wrapping it with the string.
-Is that right? -Yeah, firmly.
Is this, like, an ancient Thai tradition?
I don't think so. It must've been
the American kids who went there
and ordered up a whole field
and had 'em do it that way,
because, when it finally got here,
it sure made it easy to deal on an ounce level.
And it was like $1,000 a pound.
That was insane money back then. And what year was that?
Uh, it must've been, like, '73 or so.
Then you smoked it, and you realize, "Oh, my God!"
You know, "This is, like, different level of weed!"
So the demand was crazy. This is what it looked like.
We actually have some kief right here
-that we could add into the mix. -That's a modern twist.
Oh, wow. Look at that.
-A super kief-caked Thai stick. -Yeah.
Whoo! Man, those look good.
We'll break it out at the party.
Then we'll smoke it. How does that sound?
Sounds like the old days.
Very cool.
♪♪
So now we're gonna put together all of the curry.
The paste, it takes awhile. We'll just cook it out
-really, really nice and slow. -All right.
So it looks like the curry's coming together, huh?
-Yeah, the curry's on. -Can I smell that?
-Yeah. -Oh, my God!
Man, that is really, really intense-smelling.
-It's so complex! -Do you get any of the weed?
Not really, actually.
When I tasted this stuff before,
I definitely got a little bit of, like, the hints of cannabis.
But now as it's cooking, and all the flavors
are coming out of everything else -- It's going pretty crazy,
-yeah, yeah. -Yeah. And then, uh, what kind
-of meat you throwing in here? -So, this is pork neck,
commonly found on the streets of Thailand,
grilled with som tam.
When you dice it up, and you pop it in a curry,
it just turns, like, a beautiful texture.
And we're gonna make a little bit of a coconut poach
to cook the pork in.
I like to use the poach...
-To loose -- -...once the pork's
almost cooked
-to loosen the curry. -Mmm.
The guests are arriving, so let's throw
-a fucking dinner party. -Let's rock 'n' roll.
-Let's do it. -All right. Let's do it.
♪♪
Everyone at this dinner has some sort of connection to Thailand.
You guys are from Taiwan, but we crossed over
-with Thai iced tea... -We make Thai iced tea.
...and boba tea and everything.
But, Tian, so you grew up in Bangkok.
-Is that right? -Yes, I grew up in Bangkok.
Yeah. So, we were kids in school,
and we both left Thailand for the United States
when we were, like, in middle school,
But did you ever, like, encounter weed in Thailand?
I mean, afterwards, yeah.
-Like, when you went back? -Like, went back to visit, yeah.
It's cool to try 'em wherever it is you go, you know?
In the '60s and '70s,
I went to Thailand to get high.
So tourists were actually, like,
flocking to these places just sort of for --
-Tourists like me. -Yeah, drug tourists.
-[ Laughing ] Drug tourists. -Essentially, drug --
I mean, what you would call now a drug tourist.
I went to Thailand to get high.
Cannabis is such a part of Thai history that the word "bong"
actually comes from a Thai word.
-Oh, no way! -Yeah.
Dude, the name of this show, you guys...
-[ Laughing ] Yeah! -...is "Bong Appétit!"
-Cannabis express. -Go figure.
-That's cute. -All right.
-You guys ready to eat? -All right! Yeah!
-Yes! Let's do it! -Yeah! Let's do it!
♪♪
To start this off,
we're gonna have a very special boba tea
that's been prepared by Andrew and Bin, the boba guys.
You guys want to tell us about that?
Chau: We took normal Thai tea,
and we're gonna top it off with some half-and-half
and some condensed milk.
We infused THC nanoparticles into the boba.
So, Ry, can you explain that infusion?
As part of making the bobas,
there's a little bit of water in the mix,
so we mixed THC nanoparticles
into the water mix with the boba.
So each little boba should have about 1 milligram of THC in it.
We're also gonna drop some orange soda terpenes in there.
All right. Next level boba. Let's do it.
-Let's do it! -Oh, I can smell it.
-Oh, wow! -Yeah. Wow.
-Yeah, do you smell that? -Yeah.
-Cheers. -Chai-yo.
♪♪
Landa: Yummy.
-Yeah. -It tastes just like Thailand.
Yeah? Does it remind you of going to Thailand?
Yeah, 'cause it's so sweet.
Coming up on "Bong Appétit"...
Excellent!
♪♪
Landa: Ooh. How pretty.
♪♪
Tikaram: Okay, so, curry's ready. Our chicken's out.
All we need to do is cook it.
-Congee's hot. -Congee's hot.
We're making a pretty good team, huh?
Yep!
So the chicken's ready to roll.
That's it.
♪♪
-Oh, look. -Ooh.
-Ooh. -All right!
-Ooh. -How pretty.
Guys, this is Louis Tikaram,
who is truly an innovative
and inventive mind when it comes to cooking.
-Thank you. -And here we have the proof.
Can you tell us what we're looking at?
Tikaram: We've got a nice luxe Khao Tom
that's got Australian greenlip abalone
and spanner crab in there.
We started with the CBD distillate.
Prichard: It also has ginger oil
infused with two different types of live resin.
And we got some crunchy fried chicken with spicy mayo.
We used THC nanoparticles in the brine of the chicken.
And then, also, we put O.G. kush flowers into the brine,
and we also put some THC seasoning
in that gluten-free crust.
We've got the green curry of pork neck.
This is family-style, so we can't really be
like, "Well, that's 25 milligrams,"
so it just depends how much you eat.
I would say the strongest thing overall
-is the curry, so... -Is the curry.
We put in HCFSE dry-sift, THCA crystal
and CBD crystal, Baroni rosin... Yep.
...and some Green Crack flowers. So we have, yeah, a full
six infusions in there, I believe. Right.
Enjoy, guys!
-The green curry, that's home. -Yeah.
Saeed: Yeah, absolutely. Yeah, it's a really classic Thai dish,
and it was made, like, very authentically.
Yeah, the blend is amazing.
Yeah, the depth of flavor in that is pretty awesome.
-Mm-hmm. -Yeah.
So this green curry has so much weed in it.
Guys, this curry is blowing my mind.
-Yeah? -[ Laughing ] It's like...
-It's insane. -I've never smoked weed before.
Do you feel anything so far from anything you've eaten?
Not yet. I feel, um --
It -- The food tasted really good,
so I don't know if it makes it taste better.
We'll see when the curry chick's --
uh, curry's gonna kick in.
-Yeah. [ Chuckles ] -High.
The chicken is really good, too. Uh-huh.
Yeah, that batter is really good.
-Wow, that's good. -Thick and bread-y.
Oh, yeah! The chicken is, like, a bit of a departure
from, like, the authenticity of all this other stuff.
It's kind of just like a really well-done stoner snack.
♪♪
Man, the Khao Tom again,
-it hits home, right? -This is --
Mm-hmm. This definitely brings back fond memories.
-Mm-hmm. -Yeah.
But takes it to a whole new, other level.
-That's for sure. -Yeah, crab and abalone
instead of what I'm used to, which is, like,
-chicken meatballs or -- -Chicken, egg,
-whatever's in the fridge. -Mm-hmm.
I'm wondering if anyone can get any hints of cannabis.
I'm not really getting 'em, honestly. No.
I think there's a lot of other flavors going on. Yeah.
-And the crispy garlic really... -Yeah, the garlic is --
-Mm-hmm. -...covers it.
That's, like, my favorite thing in the world, I think.
I could probably give up weed before I'd give up fried garlic.
Not me. I like fried garlic, but really.
Okay, so, I hope everybody's not too full,
because dessert will be on its way soon,
and that's a whole 'nother thing.
I've brought my [imitates fanfare]
My pink cotton candy machine!
Cotton candy's basically sugar, right? Mm-hmm.
We put some CBD in here with the sugar.
Heats up, and magic happens.
-Hey! -Yay!
It's so fluffy!
This will just go right on the side
of that mango black rice.
-Hey, guys! -Hey!
-What's up? -Oh.
Dude, Louis,
what exactly are we looking at here?
So, at the bottom, we've got some black sticky rice.
On top of that, we've got some fresh sliced mango.
Then we got a sweet coconut cream.
Lavorato: We did terpenes in the coconut cream.
Golden Maui was the strain variety.
And, to hide the whole dessert
is some infused cotton candy.
Incredible, Louis, once again.
-Thank you. I appreciate it. -Dude, it's been a real pleasure
-having you in our kitchen, man. -It was awesome. It was awesome.
-Thanks, guys. -Excellent.
"Bong Appétit!" "Bong Appétit!" "Bong Appétit!"
[ Laughs ]
-Oh, yeah. -It's like it's alive.
There is, like, a sort of, like,
a-a cannabis-y flavor to it.
Hmm. I taste it in the coconut cream. Oh, shoot.
Italians call this high-so, high society.
-It's appropriate. -[ Chuckles ]
-Yeah. -[ Chuckles ] That's true.
This dinner marks the beginning
of a new chapter for "Bong Appétit."
Our purpose is to really explore cannabis
as a culinary ingredient.
And I'm really excited that we have the opportunity
to do it once more. And this time,
we're going to push the envelope even further.
I hope you all enjoyed yourselves a whole lot
and are super full
and that you're just starting to get a little bit stoned.
And, to help that process move along just a little bit,
we rolled up some of the Thai sticks
that me and Tom made into a couple of J's.
So you guys want a little after-dinner blaze right now?
-Yeah. -All right.
-Yeah, man. -Let's smoke!
♪♪
Landa: Like, in the '60s and '70s,
we would send 10 people
with two suitcases to smuggle hash.
At that time, JFK, they'd give you a pass
or search when you got off the plane.
So the ones that got the pass
would pick up the two suitcases full of hash and walk through.
And how much hash was, like, in one of these suitcases?
About 30 pounds each.
Get out of town!
-That's fucking crazy! -[ Chuckling ] Right?
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