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Request[AMA REQUEST] Valedictorian from the high school who had his mic cut during speech.

Jun 20th 2017 by JizzMartini • 51 Questions • 210 Points

Hi, we're Vanessa Lavorato, Ry Prichard and Abdullah Saeed, the hosts of BONG APPÉTIT. Each week, we invite chefs on to make an amazing cannabis-infused meal and invite people over to join us for a one-of-a-kind dinner party. Each of us has a background in working or cooking with cannabis - we want to answer YOUR questions about weed and food!

BONG APPÉTIT is on VICELAND Wednesdays at 10:30p.

Proof:

https://mobile.twitter.com/ImYourKid/status/877329286637785089

https://instagram.com/p/BVlTT4mARAA/

https://www.instagram.com/p/BVlCztTApSz/?hl=en

Q:

The pantry on this show is crazy, I keep trying to wrap my head around how people have come up with whatever science experiments were needed to turn the base product into so many different things.

I guess my question is, what's the maximum amount of times per episode Ry's allowed to say "terpenes" before the director throws something at him?

A:

Terpenes terpenes terpenes terpenes terpenes :) --Ry


Q:

is the weed expensed to vice or for legal reasons do you have to procure it yourselves? what kind of legal counsel does vice provide in making the shows?

A:

I grow all the weed for bong appetit in my butt

-abdulllllah


Q:

First off, I love all of you, and love all the creativity each of you bring to the table! What are your favorite infusions to do at home beyond the average cannabutter? ( I love infused honey)

A:

At home I just have some strong VG tincture and some even stronger infused coconut oil I made using the Ry jar method -abdullah


Q:

What is your favorite cannabis strain?

A:

hard q, but overall sour D. honorable mention for Durban poison -abdullah


Q:

What is your favorite cannabis strain?

A:

I am an OG guy, so Triangle Kush is generally my #1 go-to. But I really love equatorial Sativas and obsess over things like Old Timer's Haze that flower for 14-16 weeks and grow like bush weed. So uniquely flavorful and effects like nothing else in modern cannabis.

--Ry


Q:

What's the best way to decarb?

In the episode where your guest chef decarbed in a Sous Vide it seemed like a game changer to me and seemed like the most efficient way to accomplish the task and preserve the flavor of the flower. Is this the best method or is there a superior way to do it?

A:

We use a really great process called the jar method. You put the cannabis flower, fat (coconut oil, butter, we've even done sweetened condensed milk) into a mason jar, boil for two hours and strain. Decarb and infuse all in one. - vl


Q:

I've done this with already vaped bud, coconut oil and slow cooker. Turned out very strong, but tastes horrible. Any way I can improve the taste?

A:

WOW! Love to hear that our show had a real impact on your life. Like Ry said, we need to destigmatize, regulate, research and legalize cannabis so more patients like yourself can gain access to this life saving medicine. Thank you for watching!


Q:

What was the tastiest thing you've made on the show and which was the most potent?

A:

I am personally still obsessed with the lemongrass turmeric liquid nitrogen ice cream that Marcel Vigneron made all the way back in episode 1. Such a complex and crazy flavor, especially with the bitterness of the cannabis juice. Other than that, Deuki Hong's fried chicken for sure... I ate so much of it.

As far as most potent, probably the pineapple upsidedown cake we made with Trap Kitchen. I ate a good amount of that and the Mac Attack and woke up at 3 AM high as shit.

--Ry


Q:

I know this is just a simple response, but what do you think was the least tasty as well(without insulting any of the chefs of course)?

A:

We made some brittle and the cannabis got a little overcooked and bitter. Wasn't my favorite, though some of the guests still really liked it.

--Ry


Q:

I know this is just a simple response, but what do you think was the least tasty as well(without insulting any of the chefs of course)?

A:

I always go back to Deuki Hong's keef chicken wings from season 1 -abdullah


Q:

Would you ever consider putting together a video on cooking with concentrates? I'd love some straight forward instructions on how to properly use them. The other tutorials you've done have been wonderful.

Love the show!

A:

We would love to do more of this. Noted! Simple instructionals are one of the biggest requests we get, as the show doesn't usually allow for a full explanation of everything for time reasons.

--Ry


Q:

Saw an episode the other day where you used UK cheese in a recipe. With cannabis being illegal over here and in the second most illegal category of drugs in the UK, how did you manage to get it over to the US? Or did you grow it over there with seeds?

Maybe I'm being stupid!

A:

The clone of UK Cheese made its way to the US long ago and has been grown and used in many breeding projects. I can only assume it was smuggled here, no idea who did that but I thank them every day.

--Ry


Q:

What was it like the first time you all realized you'd all be working together, cooking, and chilling all the time?

A:

I had been doing the show as a web series on munchies for a while and we wanted to have a team for the tv iteration of the show, Ry was the top pick for weed experts, and Vanessa came on for a couple episodes as a culinary expert and is awesome so she joined the squad, Weed Food Squad! [triple fist bump] -abdullah


Q:

What was it like the first time you all realized you'd all be working together, cooking, and chilling all the time?

A:

In the instance of the pizza dough, it would decarb quite a bit in the oven, even for a short time because of the high temps. Sometimes we use it for flavor also. THCA is not a waste, it has lots of benefits on its own and unactivated concentrate/flower tastes FAR better in recipes, so it can be used aromatically.

--Ry


Q:

What's the best way to make your own edibles from bud? I've tried a couple different methods and I can't seem to get it right.

A:

Use our jar method to infuse butter, olive/vegetable, or coconut oil. Add flower (normally 3-4 grams depending on potency) to 8 oz of oil inside a mason jar, seal and boil for 2 hours then strain out the plant material. You'll have an activated oil ready to use.

--Ry


Q:

What's the best way to make your own edibles from bud? I've tried a couple different methods and I can't seem to get it right.

A:

no it was the best damn nori ever and totally worked, everything was fine! fine I tell you! we had sushi! it was good!

abdalluh


Q:

What's the best way to make your own edibles from bud? I've tried a couple different methods and I can't seem to get it right.

A:

I use cannabis on the regular. Especially during my period, it gets me through a lot of pain and rage. My dreams are usually crazy when I stop smoking. -VL


Q:

The highlight of every episode is when you reveal the pantry to the guest chefs! Could you please post a picture of the pantry so we can see what's on every shelf, please?

A:

This is the best I've got: http://imgur.com/a/88NBs. I'll post another one that may be sharper if I can so you can zoom in. But it's honestly hard to capture the scope of the pantry and show the wealth of products in a single photo.

--Ry


Q:

Hi Vanessa, Abdullah, and Ry!! You 3 have truly inspired me to enjoy cooking and to try new methods, ingredients, and flavors. So thank you for that! I have 2 questions. The first is for Vanessa.

Vanessa, I live in Colorado and I am very interested in creating an edible business with a line of infused cooking products. What advice do you have for a person aspiring to enter the marijuana industry?

The next question is for all of you. Do you guys see yourselves expandong the scope of the show as other states legalize. Possibly doing featured episodes in Colorado or Washington?

A:

Hi there! My biggest advice would be to never stop. When there is an obstacle in your way, see it as an opportunity to innovate. - vl


Q:

What's your "Ratatouille" moment - the food that brings you back to your childhood when you take a bite and close your eyes??

A:

LASAGNA - VL


Q:

What's your "Ratatouille" moment - the food that brings you back to your childhood when you take a bite and close your eyes??

A:

Tomato soup with a grilled cheese dipped into it.

--Ry


Q:

Ry, can you tell me about mustached dogs... Where do they fit in here? Favorite Asian noodle shape/ size? Sloths.... two or three toed? Lastly, can you do a creme brule with "the pots"?

A:

Bearded/mustachio'd dogs are essential to proper infusion. Love ya Mary.

--Ry


Q:

I imagine that with licensing stuff, you can't really cook to any music which would drive me nuts. Can each of you give me your kitchen playlist right now?

A:

I fucks with Fela Kuti when I'm cooking and trying to get things done.

--Ry


Q:

I imagine that with licensing stuff, you can't really cook to any music which would drive me nuts. Can each of you give me your kitchen playlist right now?

A:

Some veterans get our smallish doses and are like "where's the potency?", but we have to moderate the dosing because everyone's system is different and we would rather underserve someone rather than overserve, so we tend to play it safe there. Most people have a great experience and go home and have a wonderful night's sleep -- we have gotten many messages for guests the morning after saying how much fun they had and how nice the potency levels were.

Keep in mind that we are also smoking a lot of weed during the show as well, so the edible potencies are kind of a cherry on top of a really high person.

--Ry


Q:

How high do you actually get on the show ? I can get pretty high but I don't know how comfortable I would be around all the production involved. Have you ever been too high to get any good shots ?

A:

I've been really high wielding sharp knives. More so it makes it so I'm not as chatty.. which on camera can be not so great. Everything in moderation or not ;) -vl


Q:

How high do you actually get on the show ? I can get pretty high but I don't know how comfortable I would be around all the production involved. Have you ever been too high to get any good shots ?

A:

When hitting the hookah at the end of the recent Pakistani episode, I got a super cold and massive hit that had 6 different concentrates in it and coughed my lungs out. Made it hard to keep smoking aka "doing my job". Otherwise, Abdullah and I can smoke smoke smoke all day long and not bat an eye.

--Ry


Q:

How many milligrams does a usually meal contain?

A:

We try to keep a meal between 15-25 mg total with the option to eat less or up the dose if they are experienced. - VL


Q:

Vanessa mentioned on one of the shows that she realized she loved weed for the first time once she had sex while high (Or something along those lines)

Then I fell in love, ha! 😍

A:

always!

-abd


Q:

Are all of the meals kind of thought out before hand or do you guys get into the kitchen have fun with the chefs until you figure out what you want to do?

Seriously dig the show...you guys are living the dream. Much love from Queens and if I could send in my resume too, that would be great ;)

A:

We know the chefs style of cuisine before we meet them and they usually have ideas about what they want to cook, but 99% of the food is an organic experiment we come up with during the menu meetings. Thank you for watching! - VL


Q:

Are all of the meals kind of thought out before hand or do you guys get into the kitchen have fun with the chefs until you figure out what you want to do?

Seriously dig the show...you guys are living the dream. Much love from Queens and if I could send in my resume too, that would be great ;)

A:

there will be more prob and i hope they are awesoem cause i wana watch them!

-a


Q:

Are you guys already Planning for another season?! What was better the Artisan Cigar or the hand rolled Cubans?

Any plans to bring on more Viceland people as guests on the show? Maybe people like Desus &Mero, Eddie Huang or Action Bronson maybe?

A:

Fingers crossed for another season! Thank you for watching! My favorite was the sushi blunt we smoked on tonight's episode. We'd love to have our Viceland family on as guests! - VL


Q:

Of the variety of items you all carry in the pantry, which items can be made at home, without the use of a lab? Ry: How did you introduced to all the variations in the pantry and become and expert? Are you experienced in making most of the items or do you have many vendors?

Vanessa: How did you begin your business? What classes did you take or resources did you use to understand dosing and proper use? Were you already a chef?

Abdullah: How did you come up with the idea for the show? I love it! I wish there were more episodes. Also more tutorials or instruction on making the items used to infuse and understanding dosage. How did you all learn?

A:

Kief is a really easy concentrate to make at home. We even show you how to make a DIY kief shaker on one of the upcoming episodes.

I began my business by coming up with a concept and not looking back. I taught myself how to make chocolates and confections, researched packaging, and put every penny I earned into my company. Dosing was trial and error, I definitely overdosed myself a few times before realizing to use a lot less cold-water hash. Marigold was started right after I graduated from Berkeley, I wasn't a chef but heavily involved in the Slow Food movement, throwing pop ups around the Bay Area. Then I went to Rome and did a stage at the Rome Sustainable Food Project which brought up my cooking chops. - VL


Q:

What were those California rolled sushi blunts like?

A:

Crazy potent but smoked like a dream. Ry really loaded on the concentrates - VL


Q:

Does Spike Jonze chill and smoke weed with you guys?

A:

I work with Natural Remedies and Concentrate Remedies, so that would literally be my shop. Otherwise, A Cut Above, Sacred Seed... really great flowers and concentrates at both those places and they are great people as well.

--Ry


Q:

has any recipe/infusion gone horribly wrong? are there dishes that just fail that don't make it into the episode?

A:

We honestly haven't had too many failures. We tried making nori from cannabis leaves blended with seaweed and just probably didn't have the right equipment. It still made it to the table though, just not as we planned. I am very much surprised by how few times we not been stoked on a dish by the time dinner is served.

--Ry


Q:

Love your guys show! I want to know if there is a good way to decarb buds with the intention of trying to retain the flavor profile of the strain? Same question as far as the actual infusion process - I usually infuse the decarbed buds into coconut oil in a jar with a double boiler for a few hours, is there a technique to the infusion step for retaining better terpene flavors and less "green" flavor?

Thanks a lot you guys are my favorite!

A:

Decarbing at lower temps for longer rather than higher temps for shorter is the basic answer. But you always lose some flavor when decarbing. Sometimes we use more weed and do a partial decarb (or use half decarbed and half fresh) so that we get more of the flavor in the final infusions.

--Ry


Q:

Love the show, guys!

Ry: Did you really smoke an ounce of weed overnight when smoking those ribs during the Texas BBQ Episode??

Abdullah: Is the show filmed in your house? It seems like it is, which is f***ing epic!

Vanessa: During the Kimchi+Kush episode, you really seemed to be flirting with Deuki during the shopping scene. Any other guest chefs as cool as he?

A:

I'm flirtatious with every chef, or everyone for that matter. I like to have fun in the kitchen. Tonight's episode with Chef Yoya was a blast! He brought SAKE - VL


Q:

Love the show, guys!

Ry: Did you really smoke an ounce of weed overnight when smoking those ribs during the Texas BBQ Episode??

Abdullah: Is the show filmed in your house? It seems like it is, which is f***ing epic!

Vanessa: During the Kimchi+Kush episode, you really seemed to be flirting with Deuki during the shopping scene. Any other guest chefs as cool as he?

A:

Each episode is filmed in one of my 57 mansions in hollywood. The three of us burn each one down when we're done, piss on the ashes, and then move on to the next house.

-abdullah


Q:

I absolutely love the show!!! I follow y'all on Instagram and love the BTS glimpses. Your show has inspired me to start experimenting with edibles and making my own meals! I would love the opportunity to work for/with you guys if at all possible! Do you offer internships?

Thank you for opening my cannabis world up!

A:

I like live resin dabs. Specifically live budder dabs taken at low temperatures. Even more specifically, OG live budders... haha.

--Ry


Q:

I don't recall you all using tinctures on the show, I'm not sure I even saw them in the pantry, but there is EVERYTHING in there so I'm sure it was. Will you all every incorporate them into a recipe? What is the best way to determine proper dosage when cooking with them?

A:

We do use tinctures (and make them using alcohol) in a couple episodes this season. Proper dosage is completely dependent on the decarb process and the input material. If you have 3 grams of 20% THCA flower, your maximum potential THC is roughly 420 mg of THC after decarb (at 100% decarb rate, 70% loss on conversion of THCA to THC). So that would be your max. If you don't decarb fully then it would be less than that. Without lab results on the input material you're essentially guessing, but most good flower is between 15% and 20% THCA, some as high as 25-28%, some as low as 8-12%.

--Ry


Q:

I often find myself learning about new cultures and cuisine from the show in addition to all the cannabis infusion. Do the menus from each episode exisit online someplace? And is there a Bong Appetit cook book in the works??

A:

There is a Bong Appetit cook book in the works, it may take some time. Munchies has a lot of the recipes up on their site, check it out https://munchies.vice.com/en_us/topic/bong-appetit?topic_id=57a204be8cb727dec7952948 - VL


Q:

I often find myself learning about new cultures and cuisine from the show in addition to all the cannabis infusion. Do the menus from each episode exisit online someplace? And is there a Bong Appetit cook book in the works??

A:

I love the Death & Co. cocktail book. I also love The French Laundry/Bouchon books. And anything that Kenji from The Food Lab or Michael Ruhlman puts out.

--Ry


Q:

What are your favorite restaurants in LA?

A:

EP & LP, Kismet, SQIRL, Sotto, Hatchet Hall, Gjusta, I can keep going. I write for Resy and do a monthly hit list on their blog - VL


Q:

Gonna check it out!

A:

Badmaash, EP & LP, Animal, Republique, Gwen, Wolf... all really amazing. I am from Denver and we were shooting such long days, I barely had time to dig into the food scene out there. The best bites of food I had during either season while I was in LA were at Baroo though... I think the fermentation master that I was so wowed with left there recently though, so I can't vouch for it as much now.

--Ry


Q:

When was the first time you smoked weed? Did you love it at first hit because I can say I did not. I absolutely love it now.

And Vanessa Lavorato, you are a fucking goddess.

A:

The first time I smoked weed was in high school, romulan.. a super heavy indica. Freaked out, told my mom, and she said to put on a funny movie. It wasn't until I went to Berkeley that I fell deep in love with cannabis. ... I'm a mere mortal - VL


Q:

Damn, your mom must be cool AF. Thanks for answering.

A:

in the words of sting, "i hate to say it... i hate to say it... its probably me... (dum dum dummmm)"

but it's true ever since Ry became a Vice host, i can't call that title!


Q:

How high do you get?

A:

As high as I can - VL


Q:

Hi, love your show! It's been super instrumental in getting me and my friends closer than we already were by having something great to watch when we've had one too many puffs. Anyways, I saw that you answered what your favorite strains were but I was wondering what your favorite therapeutic strains were that help you relax more so than others or personally work best for body aches?

A:

When I'm in pain (one week out of the month) I smoke a traditional kush. CBD dominant varieties are great too - VL


Q:

What is on your nightstand right now? What is the story of the shirt you're wearing? Do you believe in aliens?

A:

On my nightstand is an empty bottle of Makers Mark, the shirt I'm wearing I bought on the fly for the vegan episode of Bong Appetit, I do believe in aliens - VL


Q:

What are each of your favorite desserts that you've had on the show?

A:

Dessert is always my favorite. Definitely the Guava Trifle from the Cuban episode. Not to toot my own horn but the pineapple upside down cake was fantastic, and anything chocolate. - VL


Q:

If you could have any chef on the show, who'd it be?

A:

Ferran Adria, Francis Mallmann (outside, of course!), and my good friend Theo Adley, who is maybe the most insane person I've ever met food-wise.

--Ry