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JournalistWe're food reporters who just spent two weeks eating at steakhouses all over Alabama to find the best one. (And can still fit into our pants!) Ask us anything!

Jun 26th 2017 by aldotcom • 51 Questions • 832 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:

best veggies you had on your steak quest?

A:

Is it true that Skåne is simply diluted OP?


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:

My grilled vegetables at George's in Sheffield (the town just adjacent to the legendary Muscle Shoals) were phenomenal.

I was surprised that so few of the places we went featured nice veggies. Most of them were big on fried green tomatoes and crab cakes and other snacky appetizers and sides. Bummed me out because I've been low carb since gaining weight on our last food tour.

  • JB

Q:

For non Swedes: Skåne Aquavit is the second most sold Swedish Aquavit after O.P. Anderson Aquavit. It was launched in 1931 when there was a demand for a milder less spicy aquavit. Yes, it is true. It was based on the recipe of O.P., and to make it milder they simply halved the amount of the same spices (Caraway, Aniseed, Fennel)

A:

Terpenes terpenes terpenes terpenes terpenes :) --Ry


Q:

Hi Haley and Jay B! Can you share some of the stories about the Alabama restaurant owners? I saw a recent article saying that some NYC food publications were moving their operations to Birmingham -- have you seen any impact of a foodie scene moving down south? Love the series, so fun.

A:

Swedish snaps are very hard to find in the US. For some reason it seems relatively easy to find the Norwgian Linie Aquvait. There's an American acquavit from Portland, OR called Krogstad.


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 live in Northeast Alabama but drive down to BHAM all the time for work. And every time I'm there, there's always at least one new restaurant -- and that's just near the office. I can't even keep up with all the new stuff. The food scene is booming there. -- Haley


Q:

O.P. Anderson Aquavit has been sold in the US from time to time in the past. Last time was in the beginning of the 00's. But I have good news! It will be back again soon! Right now we are in the phase of getting all the import permits and legal stuff in place. My guess is that it will be available again in 2018. :)

A:

I grow all the weed for bong appetit in my butt

-abdulllllah


Q:

We lived in BHAM for four years and it was very special to us. The restaurant/bar scene is spectacular!

A:

What is the most memorable moment in your career so far?


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:

Thank you for reading! There have been a ton of interesting business owners who we've met on our encounters, usually for the better and not the worst.

I wrote a story on our last food tour about how the tradition of Southern food is more about the people who partake in the intimate exchange of food than the food itself. You may like it: http://www.al.com/entertainment/index.ssf/2017/03/comfort_food_goes_beyond_the_t.html -JB


Q:

O that was a hard one ;) But I would say that it was a the 5:th of May this year when we opened our new Aquavit distillery in the city of Sundsvall in the middle of Sweden. That was a really nice and rewarding moment!

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:

How do you not get sick on these trips?

A:

Which snapsvisa pairs best with aquavit? Why?


Q:

What is your favorite cannabis strain?

A:

I just pace myself and don't eat too much too soon. Kinda like going to bars in my 30s. -- Haley


Q:

The one you like most! But remenber to sip the Aquavit to the food also!

A:

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


Q:

During your quest to find the best Steakhouse, did you discover if the price of the steak was related to the quality of the steak? Such as were the more expensive Steakhouses better than the cheaper ones or not really?

A:

Why is it that Aquavit must have some certain ingredients to be called Aquavit?

OP Andersson and Norrlands Aquavit are my favorites

Edit: bad memory


Q:

What is your favorite cannabis strain?

A:

I found that the more expensive steaks we ate were more appropriate to the experience and atmosphere. We had three upscale places. The most expensive was in a casino in Wetumpka, AL. At that place, the service was state of the art. They hand out roses to guests, they had dynamic lighting, they had palate cleansers between courses - those kinds of touches made the steak even more worth the price.

The meat was pretty high quality, but I think the service and other amenities made the biggest difference. - JB


Q:

From the beginning Aquavit was a medicinal drink, medicinal herbs and spices were steeped in spirit and then used as medicine. The name Aquavit is from Latin "Aqua Vitae" meaning "water of life". A lot of those spices were used to improve digestion and caraway was one on them. Over the years it developed to be something you drank also for the taste and intoxication. From that followed that the spicing that was best with the food became most used and Aquavit turned into a term used for Caraway spiced spirits. Nice choice of favorites! :)

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:

Thanks! That's like what I thought it would be. As a follow up, were there any expensive Steakhouses that did a poor job on the overall experience compared to some of cheaper places?

A:

So the alcohol was just a side effect of needing to suspend the botanicals in a solution? Was the alcohol thought to have some beneficial properties too?

On a side note; are there any good Swedish restaurants in London that you would recommend for a smogasbord and Aquavit evening?


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:

Yeah. I hate to throw them under the bus, though. We don't want to single anyone out or make them feel bad, because they all give an earnest try to making us feel comfortable, and they all have people in their town who love them.

But, yeah. We did eat at a place that was very much intending to provide an upscale experience, but the dessert was the only thing to write home about. And the ambiance ended up feeling very contrived, on the nose and, frankly, overbearing. That was the first time on these tours that I really wanted out of a place ASAP. - JB


Q:

Alcohol in it self was also believed to improve health and it was actually alcohol that first were named "water of life". The traces of that is the name for wine distillate "Eau-de-Vie" and "Whisky" (originally "Uisge Beatha" water of life in gaelic). When the spirit was combined with the medicinal herbs it turned into a even more potent medicine. The history behind both today's Aquavits and Gins.

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:

How does your heart feel?

A:

What's your favorite glogg recipe?


Q:

Hi there, your show encouraged me to experiment with CBD which has stopped my seizures completely! I now follow an almost exclusively Ketogenic diet and combined with THC/CBD, I'm almost completely off all my other medications. So thank you guys! :D

My question: What type of technological advancement is missing from the cannabis industry? What would make your lives in the cannabusiness easier if "that thing" existed?

A:

It's fine. I have monthly check-ups. It's good. -- Haley


Q:

"Glögg" is the name for the Swedish type of spiced wine, drunk hot in Christmas time. My favorite is the classical Swedish recipe, sweet and spicy. Made from red wine, fortified wines, sugar and spiced with cloves, ginger and cardamom. The original recipe sold under the brand name "Blossa" Yummy! :)

A:

that's amazing to hear! stories like yours are the reason we do this show!

i'd like to see technology geared towards facilitating home cultivation, the more people grow weed at home, the happier a place the world will be -abdullah


Q:

If you had to wrestle Robert Bentley in BBQ sauce, which sauce would you use?

A:

What education do you have? What knowledge is recommended for a master blender? Also: how much snaps do you consume during a year?


Q:

Hi there, your show encouraged me to experiment with CBD which has stopped my seizures completely! I now follow an almost exclusively Ketogenic diet and combined with THC/CBD, I'm almost completely off all my other medications. So thank you guys! :D

My question: What type of technological advancement is missing from the cannabis industry? What would make your lives in the cannabusiness easier if "that thing" existed?

A:

Definitely something with a low sugar content. I'd try Sweet Baby Ray's. - JB


Q:

I have a Master in Biology and Chemistry. A good natural science knowledge is needed to master the processes of extracting flavors from spices and herbs. Then you need to have a great interest in tastes and flavors in general, to really enjoy food and drinks is important to be able to develop your sense for taste and to create a memory bank for flavors. I don't belive that I have been born with a "super nose", most people have the physiological ability, motivation and training is the key. How much snaps I consume? I have no idea, I for sure taste more in my work than I consume privately. But of course at the traditional festivities and othervise as soon as I think it will give me a taste experience with the food or in a cocktail :)

A:

Congrats on your progress! Diet and cannabis is really a magical combination for proper health and combatting all kinds of ailments.

It's not really a technological advancement as much as it is a legislative/human one, but we really need more consistent lab testing industry-wide and all regulated cannabis markets need to establish standards for testing, because right now it's a total crapshoot. We try our best to dose edibles correctly, etc., but the actual numbers of any given thing are totally dependent on the lab testing. Maybe it's better technology also, but that's my biggest complaint about the industry that is holding us back as far as being a reliable and effective medicine similar to what you'd see with pharmaceuticals.

--Ry


Q:

I know it's not a steakhouse but did you drop by big Bob Gibson's? Some of the best meat I've ever had was there

A:

Got any recipes for mixed drinks with aquavit? What alcohols/juices/flavors work best with aquavit if I wanted to experiment?


Q:

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

A:

I went to Big Bob Gibson's during the Alabama's Best BBQ Sandwich journey. Great place! (Also white sauce forever.) -- Haley http://www.al.com/entertainment/index.ssf/2016/06/alabamas_best_bbq_sandwich_5_t_19.html


Q:

I really encourage you to experiment! Check out what these guys do for inspiration: https://www.youtube.com/watch?v=Im7KP6766yg&list=PLPr1o12ioO7OkJvfwYXTGAoXpwr2PHDLr

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:

Love that white sauce!

A:

Do you drink during work?


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've not been to Big Bob's. What town is it in? Thanks for the recommendation. When I'm comfortable eating large portions of meat again, I'll check it out. - JB


Q:

No, but it taste and spit a lot ;)

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:

Talk to haley. It's in Decatur and it's a national bbq institution.

A:

[deleted]


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:

Will do. I've been in Alabama a little over a year-and-a-half, after moving from Memphis. So, I still have quite a bit to see. I think Haley enjoys having relatively fresh eyes on board with her when she tours. I learn more about the state every time we go out.

But, of course, I'm sure you can deduce that BBQ gets me excited; Memphis boy that I am. - JB


Q:

Either you can make a "instant" spicing with fresh herbs and fruits. Like I wrote in another answer. Or you can make separate concentrated extracts and use portions of them to blend your final product, that way it is easier to adjust how much taste you get from each botanical and to fine tune your recipe by making a small test blend first to check the result before blending a bigger batch. For recipes you will find a lot on the web.

A:

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


Q:

I'm sorry if this has already been asked, but....

How did you land jobs like this?? I went to culinary school and love watching shows like what you've described... traveling to different spots, trying out places people recommend, giving your opinion.. that's literally my dream job! I would love to write about my experiences like you have!

Edit: thanks for your replies!

A:

Since you're a good blender... Can you make chocolate milkshake or are u vegan?


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 get that question all the time from people who live and work around us. Funny enough, the people who work at the restaurants hear about what we do and wonder how the heck we can enjoy it.

It is definitely a grind to eat and travel and eat and travel - and then find time to write about it. On the last two tours, Haley and I both ended up on the road, away from our friends and families in hotels on our birthdays.

I'm not poo-pooing on the experience. We enjoy it! But, I don't think people realize it isn't the bulk of what we do. Haley and I write full-time, year-round about things we think are cool in Alabama and the South. These food projects are two-week, little adventures we take every 4-6 months, or so. - JB


Q:

I stick to Aquavit :) Good to know though is that Aquavit is completely "safe" to drink for vegans.

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:

What were your favorite spots in/around Huntsville?

A:

I heard from my partly russian friend that in Russia they believe hangover is caused by the methanol in the vodka. He says that in the distilling process methanol is always produced in small quantities and the better the vodka, lower the methanol concentration. That is why hangover is in Russia considered the be a "sickness" of the poor people. Is there any truth to this?


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:

I'm a huge fan of the breweries, because beer. I also love Viet Cuisine and the pizza place in Yellowhammer. I live in Scottsboro so I mostly spend time at home with my cats, Cat Benatar and Conway Kitty. (Y'all can definitely ask me questions about my cats. PLEASE.) -- Haley


Q:

It is not really true. Hangover is mainly due to over consumption of ethanol (the "normal" alcohol) in whatever form it is consumed. It is correct that in natural fermentation of sugar to alcohol (ethanol) a lot of other substances are formed, some of those will distill over during distillation and end up in the distillate. Among those are fusel oils (different higher alcohols) and methanol. Methanol is very poisonous if consumed pure, it will kill you, that unfortunately happens when people are buying "moonshine" but are sold stolen methanol (pure methanol is used in industrial processes). The methanol in distilled products are though harmless, it is low in concentration and the ethanol in the product is actually a protection against methanol poisoning. This is due to that methanol will be a danger first after being metabolized in the liver resulting in dangerous substances. Methanol and ethanol is degraded a the same "sites" but ethanol "fits" better. The reason being that during the evolution our bodies have been adjusted to metabolize ethanol (eating by eating fermented fruits). So as long as ethanol is present the methanol will be intact and leave the body without causing any harm. The first treatment of methanol poisoning is to give the patient normal alcohol to drink. The purity of the distillate will though have an impact on hang over due to that our bodies will have more substances to take care of if the spirit is less pure. So a pot-still distilled spirit will give you more hangover (cognac, whisky,..) than a column distilled spirit (vodka, gin aquavit,..) if you over consume them but the main part of the suffering is due to the same ethanol.

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:

now I have to ask questions about the cats

what kind of cats are they

A:

Thanks for the reply!


Q:

Thank you for bringing up my cats! :)

Conway is a long-haired chubby ginger and is an outdoors cat. He's a natural hunter but also a sweetheart.

Cat Benatar is a short-haired black cat and lives inside and is scared of bugs but is a fan of cuddling. -- Haley

A:

Hi! The first time we realized we'd be working together was pretty cool. I was originally supposed to be a food stylist and then the producer Ari Fishman threw me on camera. Met my good buds Ry and Abdullah, we smoked a bunch of weed, ate delicious food and the rest is history! - VL


Q:

You have mentioned your cats.

This incurs the "cat tax". You are now required to post a picture of your cats, like this one of my fatass.

A:

How is dusting kief onto food (or ex. when you put it in pizza dough) not a waste of kief? Doesn't there need to be a fat to absorb and activate the THC?


Q:

Pip is ADORABLE.

This is Conway. He's a little chubs but I try not to shame him: http://imgur.com/bzvtw4q

And here's Cat Benatar. She's my bestie: http://imgur.com/a/KDvXI

-- Haley (Obviously not JB)

A:

THCa has its own therapeutic value even though it's not psuychoactive, no waste! Although we do waste weed in many other ways... -abdullah


Q:

How is Cat adjusting to Conway?

A:

How is dusting kief onto food (or ex. when you put it in pizza dough) not a waste of kief? Doesn't there need to be a fat to absorb and activate the THC?


Q:

Cat Benatar does not like Conway Kitty. If she sees that he is getting her treats, she dislikes him more.

Conway is apathetic. He'd rather be hunting lizards. -- Haley

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:

Did y'all go to 82 west in union spring? If so how was it?

A:

How is dusting kief onto food (or ex. when you put it in pizza dough) not a waste of kief? Doesn't there need to be a fat to absorb and activate the THC?


Q:

We didn't. Haley is more hands on with the voting aspect of our trips. Maybe she can give you a better idea of how well it was voted for while we were in the nominations stage of figuring out where we'll eat. - JB

A:

see above. help me

-abd


Q:

Did y'all go to 82 west in union spring? If so how was it?

A:

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?


Q:

Agreed. Ribeyes. -- Haley

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:

I find steak very boring and basically a fallback option when there's nothing good on a menu. So with that in mind what was the best side/sauce or general way the steak was served rather than the steak quality itself?

A:

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?


Q:

We didn't do much sauce, at all, on the trip. Everyone offered either A1 or Heinz. Meh. We wanted to taste the meat, not some sauce we all can get at a Publix.

To an extent, you are correct, steak was a bit more mundane than the other food tours we've done. That's why we tend to title these competitions after the kinds of restaurants we are looking for, rather than specific food items. We did "Alabama's Best Oyster Bar", rather than "Alabama's Best Oyster". "Alabama's Best Steakhouse" rather than "Alabama's Best Steak".

That way, people get a better idea that we are paying attention to the entirety of what these restaurants are. It also helps keep the nominations focused. Otherwise, we'd end up getting nominations for "the best steak", but we'd be eating at some pizza parlor somewhere - just because that place happens to have a steak people like. - JB

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:

Everyone offered either A1 or Heinz

Whoah whoah.. I'm not American here so going to have to check.. do you mean like... HP brown sauce or ketchup? With a steak?

A:

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


Q:

No. Heinz makes a steak sauce, too. It's known as Heinz 57. http://www.heinz57.com/

Thanks for visiting our AMA! Where are you located? - JB

A:

LASAGNA - VL


Q:

Savage.

A:

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


Q:

Be nice, y'all. -- Haley

A:

Tomato soup with a grilled cheese dipped into it.

--Ry


Q:

Roll Tide.

A:

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"?


Q:

That's rude. :) -- Haley

A:

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

--Ry


Q:

is this accurate https://www.nytimes.com/interactive/2017/06/15/travel/what-to-do-36-hours-in-birmingham-alabama.html

Food or drinks places to def check out in Alabama? Thx for doing this!

A:

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?


Q:

Yes, that's super accurate. There are lots of great things happening in Alabama. If you plan on a trip to Alabama, let me know where you're going and I can give you PLENTY of recommendations! -- Haley

A:

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

--Ry


Q:

There must be tons of the similar restaurants like stakehouses. How did you guys decide which one to go? I don't understand the concept of try out seven stakehouses and that cover the whole state.

A:

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?


Q:

Our process for each Alabama's Best is the same. 1) Announce to our readers on AL.com the type of restaurant we are doing 2) Have our readers nominate their favorite restaurants of that type 3) Have our readers vote on the best of those nominations 4) Then we choose the top choices, based on votes, relative to a representation of the entire state. For instance, we realize Birmingham may have more voting power, as a large city who supports our website very well, than a smaller town somewhere more remote. So, we weigh things out and figure the best way to make it out to parts of the entire state.

Typically, we are reviewing closer to 15 or 20 restaurants on these tours. We'll eat lunch and dinner. Steakhouses were a little tougher because there were not a ton to choose from, being that we only review locally-owned eateries. Another issue with steakhouses that we didn't necessarily have on previous tours was hours. Many of them were only open for dinner on the weekends. So, doing two meals a day was a greater challenge.

We decided to pick seven. We did three our first week, took a break for the Father's Day weekend, then finished up with four.

You're right, with steakhouses, the food was fairly similar. More than the two previous tours we did together, it was hard to choose a clear-cut winner.

We managed.

Oddly enough, our top three restaurants appeared in the order in which we ate them. The first restaurant we ate was our winner. The second was runner up. And the third came in third.

That's never happened before. - JB

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:

There must be tons of the similar restaurants like stakehouses. How did you guys decide which one to go? I don't understand the concept of try out seven stakehouses and that cover the whole state.

A:

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 ?


Q:

Fried green tomatoes. I feel like there's always fried green tomatoes. -- Haley

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:

What do you recommend to reset your taste buds between eating some of the most delicious things Alabama has to offer?

Also does the sky really shine so blue?

A:

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 ?


Q:

Greens. Lots of greens and veggies. -- Haley

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:

What kind of steak cut do you think is the best cut?

A:

How many milligrams does a usually meal contain?


Q:

The ribeye became my favorite on this tour. I don't know if it is inherently the best. It was just cooked well everywhere we went. - JB

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:

What kind of steak cut do you think is the best cut?

A:

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! 😍


Q:

At Big Mike's, we both ordered a steak (which came with two sides), an app and a dessert and got out of there for about $70, including tip. There was a lot more food than I could eat, and I skipped lunch that day. -- Haley

A:

always!

-abd


Q:

As a fellow initial-name person, I wonder why you chose Jay B instead of JB or J.B. for writing your name? Do you fill out forms with Jared, and then briefly wonder who that is?

A:

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 ;)


Q:

Yeah. The initials thing is hard. I actually rejected it until a girl named Kaella started calling me "JB" in 6th grade. It stuck. And she's still a good friend today.

When I started recording rhymes at 12-years-old, I wanted something distinct. So, I started stylizing it that way. I kinda think it is silly as an adult, but, for now, I'm married to it. There's actually one other instance of a "Jay B.", he's the villain, portrayed by Richard Gant, in the Russell Simmons-inspired movie "Krush Groove." I didn't realize it 'til many years later. So, that's one reason I still kinda like it. - JB

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:

How did you approach the different restaurant owners about doing a story? Did you just walk in or schedule a time to come?

A:

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 ;)


Q:

We put out on AL.com that we are doing an "Alabama's Best" and our readers from all over the state comment on the article to nominate their favorite places that serve the type of food we designated when announcing.

Then they vote on their favorites of those nominees.

After that, we will announce the finalists, like we did here: http://www.al.com/entertainment/index.ssf/2017/06/these_are_your_favorite_alabam_3.html

By then, most restaurants know they are involved in this process, but Haley calls ahead to let them know when we are coming. - JB

A:

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

-a


Q:

I'm a big crimson tide fan, and recently lost a bet to a war eagle. I owe him dinner. What is the worst place I could take him?

A:

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?


Q:

Be nice to your Auburn friends. :) -- Haley

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:

Hi Jay B and Haley! What kind of music did you listen to in order to pump yourself up to eat the steaks, was it like a "Lose Yourself" type situation? Jay B -- favorite artist and upcoming artists we should check out?

A:

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?


Q:

I don't know that I have any particular hype songs when we eat. Haley loves to listen to podcasts on the road. More often than not, her podcasts are about food.

As far as artists back in Memphis, Marco Pave and Xavierwulf are two guys who are friends that I have watched come a long way. There are tons, though. I write about Southern hip-hop and southern soul a ton. Sometimes, I even get deep into jazz.

Thanks for the Q!

  • JB
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:

Which food podcasts? Will definitely check out your artist recs. Thanks!

A:

What were those California rolled sushi blunts like?


Q:

I love Gravy by the Southern Foodways Alliance. Also Tyler Florence has a podcast where he just travels and talks to restaurant owners. Both are good stuff! -- Haley

A:

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


Q:

No really a podcast but Mark Weins YouTube channel is great if you like Asian food. His reactions are great.

A:

Does Spike Jonze chill and smoke weed with you guys?


Q:

Making a note of this RIGHT NOW. Thanks! -- Haley

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:

Just kind of glossed over the article because i'm at work, but:

Is there a list of restaurants you went to?

Did you go to Nick's in the Sticks in Tuscaloosa?

A:

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


Q:

No, Nick's in the Sticks didn't get enough votes. But I've heard enough about their drinks that I'm gonna make sure to visit soon.

Here's a list of the places we visited: http://www.al.com/entertainment/index.ssf/2017/06/here_are_the_places_were_visit_1.html#incart_river_index

-- Haley

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:

Will there be any more 'food tours', in the near future? #CheckingInFromMemphis

A:

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!


Q:

We had several ideas swirling around before this tour, including: best fried chicken, best burger & fries, best hot dog, best catfish, etc. I think best cobbler would be a good one (although, I don't necessarily want to eat a ton of them in quick succession).

Haley mentioned Best Breakfast might be a good winter project, but that would include a lot of early mornings and likely a lot of pork (which I do not eat). - JB

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:

Hey Haley! I love your posts and your witty commentary. One question: is the judging for the best steak or best carrot cake? I wouldn't let the accouterments sway your decision. To clarify: are you judging the best steak or steakhouse? Those are two separate things.

P.s. tell dude friend to up his steak grilling game.

A:

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?


Q:

We're judging best steakhouse.

P.S. I'll let Dudefriend know.

-- Haley

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:

Will you be taking a temporary 'beef moratorium'?

A:

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?


Q:

I should say yes, right? But I ate pork ribs last night, so ... -- Haley

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:

Will you be taking a temporary 'beef moratorium'?

A:

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!


Q:

Definitely. My diet changes drastically after doing these projects. I go heavy veg, low carb, low dairy. I also drink a gallon (or close to it) of water a day if I can find the time. - JB

A:

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

--Ry


Q:

What has been your favorite Alabama's Best journey so far?

A:

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?


Q:

Oysters were easiest to eat in quick succession because they aren't super heavy.

Meat & Three probably had the best stories, though. The people we met were most unique. - JB

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:

Which is more important? The cook or the cut of meat?

A:

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??


Q:

The cook. A few weeks ago, I had bites of two ribeyes -- one cooked on a grill and one in a cast-iron. Good Lord, there was a big difference. -- Haley

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:

As someone from the Wiregrass area, I always feel that we get neglected anytime anything cool about Alabama is mentioned. Just a few weeks ago there was a lady from AL.com who did reports on "supernatural" occurrences in Alabama and of course we didn't get any kind of mention. So I have to ask:

Did you guys venture to our corner of Alabama? What was the best steak here? And any idea why we always get left out? Are we really that uninteresting?

Thanks!

A:

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??


Q:

We named Zack's Alabama's Best Meat-and-Three just a few months ago and frequently travel down there for the Best competitions: http://www.al.com/entertainment/index.ssf/2017/02/alabamas_best_meat-and-three_i.html

But I'm the first to admit that I don't know as much about the area as I should, so sent me story suggestions and tips from that area. I always have a ball when I go down there. (And I always get up early to go to Loyless Donuts.) -- Haley

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:

Living in Chattanooga, TN, I'm curious... What's the best BBQ in NE Bama? (Note -- I've been to Austin, TX; Kansas City; Raleigh, NC and Memphis, TN -- I'm looking for GOOD 'Q).

A:

What are your favorite restaurants in LA?


Q:

I'm a big fan of Tate's in Scottsboro. It doesn't look like much -- it just has one tiny drive-up window -- but the 'cue is really awesome. I also love Ole Hickory BBQ in New Market -- it's in the sticks but it's some good BBQ. -- Haley

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:

Steak is one of the most environmentally unfriendly foods we can eat. I'm not much of a meat eater in general, but I do enjoy the occasional steak. Do you think a change of diet in American culture will be inevitable with the times ahead of us?

A:

Gonna check it out!


Q:

I definitely think we'd be better off being more mindful of the food we eat. I think food deserts are a huge issue in America. I think poor nutrition is an institutional issue that should be addressed. I think a lot about food, as it relates to politics and our environment.

Definitely something I'd like to write about some day. But, right now we're writing about how small businesses who serve food help build community in Alabama. - JB

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:

Great read! I found my way to your "Best BBQ in Alabama" writeup after reading this one, and I have to comment:

Decatur was my home for much of the first 30 years of my life. Big Bob's was a staple, but the smaller joint across town, Whitt's, was always better in my opinion. Of course, you couldn't say that in Decatur. Even one mention that Big Bob's wasn't God's gift to the Tennessee Valley would earn you a reputation worse than a puppy murderer. I used to tell people visiting the area who wanted Big Bob's to check out Whitt's, too. They'd give an insincere OK, like why would I even make the recommendation over the legendary Big Bob's?

So I was super surprised and pleased to see that you ranked Whitt's not only higher than Big Bob's, but FIRST!! Finally, after all these years, someone who agrees with me. I wish I was still in Bama now so I could run through the drive through, grab a pint, and throw shame out the window as I eat it all with my fingers in one sitting.

Your reviews are great to read, and I can't wait to check out the others!

A:

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.


Q:

I'm personally not familiar with MLive or their Best Series, but Haley just confirmed when Alabama's Best first began there was some inspiration there.

  • JB
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:

Serious food question. Did you ever eat the steak off of one another's naked bodies. Follow up question or engage in any under the table activity to alleviate the boredom of going to one steak house after another? Xoxo your pal Janis-

A:

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


Q:

In the words of Jeff Sessions, "(This) makes me nervous." - JB

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:

Who won the best oyster bar?

A:

How high do you get?


Q:

Capital Oyster Bar in Montgomery won. We chose it because you can't beat the ambiance and the food was pretty good, too.

If you are looking for the best food we had on that tour, though, our number two was Tin Top in Bon Secour. I've been back since we went there on the tour. It was around Thanksgiving. WOW! It had gotten even better. They had baked oysters with holiday stuffing on them. Oh, man. You're making me hungry again. It's about an hour drive from where I'm sitting right now, but I'm tempted to make that trip for lunch. http://www.al.com/entertainment/index.ssf/2016/11/alabamas_best_oyster_bar_is.html - JB

A:

As high as I can - VL


Q:

Did you swing down to the Gulf while you were here!?

A:

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?


Q:

I wish. I could have used a temporary beach vacation. -- Haley

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