Pot Pie, Redefined? Chefs Start to Experiment With Cannabis.
BOULDER, Colo. — Recreational marijuana is both illegal and controversial in most of the country, and its relationship to food does not rise much above a joke about brownies or a stoner chef’s late-night pork belly poutine.
But cooking with cannabis is emerging as a legitimate and very lucrative culinary pursuit.
In Colorado, which has issued more than 160 edible marijuana licenses, skilled line cooks are leaving respected restaurants to take more lucrative jobs infusing cannabis into food and drinks. In Washington, one of four states that allow recreational marijuana sales, a large cannabis bakery dedicated to affluent customers with good palates will soon open in Seattle.
Major New York publishing houses and noted cookbook authors are pondering marijuana projects, and chefs on both coasts and in food-forward countries like Denmark have been staging underground meals with modern twists like compressed watermelon, smoked cheese and marijuana-oil vinaigrette.
“It really won’t be long until it becomes part of haute cuisine and part of respectable culinary culture, instead of just an illegal doobie in the backyard,” said Ken Albala, director of the food studies program at the University of the Pacific in San Francisco.
http://www.nytimes.com/2014/12/29/us/pot-pie-redefined-chefs-start-to-experiment-with-cannabis.html?hp&action=click&pgtype=Homepage&module=photo-spot-region®ion=top-news&WT.nav=top-news
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Honestly, I don't think it tastes all that good. Edibles can be a good idea as a delivery system, but haute cuisine?
And as any cook knows, taste is mostly about the smell.
Given the choice with my dinner, I will take wine.
butter to add to something, I bake the herb to activate it, then infuse in in a water/butter mixture, removing the water and refilling it until it is clean to remove the chlorophyll. The taste of what is left won't rise above the homemade caramel in my brownies/
For flour to make pizzas I use a water cure, and a bit of orange juice to balance not only the light weed taste that might be left, but the slightly bitter taste of the whole wheat - another flavor many people don't care for without other components.
The biggest problem is people thinking you can cook with the plant and not address those things, just add it to food. That's a bit like adding lawn grass, and about as effective, especially if they don't "decarb" it first.
Oh yeah - and when I get my Empanadas finished, they won't taste like that either. 
That's why the article is pretty funny. It's just not a flavor I'm going to seek.
Sounds like you really have it down and I hope you have created a good business!
a long time, is really concentrated.
If it has been heated it may be already decarbed, so could be added to peanut butter on a cracker and tested.
Carefully. I mean by that give it awhile between doses. It could take a half hour to an hour or more to feel it, far different from vaping, and it is easy for a vaper or smoker to eat too much (if they are not used to edibles) and wind up sick or sleeping for a day or so and feeling crappy. (Orange juice sometimes helps with that, btw).
If it hasn't been decarbed, putting some in some expressed coconut oil (The kind without the flavor) and heating it in a double boiler for 8 hours, or a crock pot (those will do 240-250 on low - be careful) for perhaps 4-6.
If you add a little water while it is cooking, when you finish you can let the bowl solidify, then poke a hole and let the water underneath run out. What is left is your reward.
It would be worth experimenting with I think.
Let me know what you do.
Not that I know how to cook with pot, but the first person with a book out there can probably get away with simply adding x amount of pot to various regular recipes and still sell books
People already are putting cookbooks out there 
And doing it correctly, which I wouldn't have.
