The first time I cooked pot food was my freshman year in high school. Two friends and I pooled our money, bought a quarter bag of Texas dirt weed and some instant brownie mix, and headed to an adult-free house with an open kitchen. After putting aside enough pot for a joint to smoke while the brownies baked, we dumped the rest of the hand-ground shwag (along with a few stems and seeds, I'm sure) into the batter and threw it in the oven. The result — in addition to stinking up my friend's parents' house with a chocolate-skunky aroma for the next day or so — was the most gritty, nasty... More >>>
8 Rivers executive chef Scott Durrah knows how to handle his pot and pans.