Author: High Gluttony

We finally made cannabutter together!! Gretchen has made her own cannabutter for years but this was the first time Becca was able to join her for the fun. We are using the magical butter machine because Becca was exhausted when we talked through the stovetop directions to making the powerful elixier that is cannabutter. We give a refresher on what decarbing your cannabis looks like and how cannabutter comes together, and then make edible cookie dough once our butter is ready to go. We’re saving some of the dough for our next repisode to be mixed into our favorite ice…

Gretchen and Becca are talking infusions and making limoncello. As the sun sets a little earlier each day, we’re desperately trying to hold on to all the sunshine we can so we’re bringing in the lemons for backup. We talk through this simple process, give an overview of alcohol and cannabis infusions, and share some new learnings about what a powerhouse the little lemon is for our bodies. Serendipitously, we mention a bunch of past episodes and round everything out with our friend, the terpene, popping up again. Recipe Source: https://www.thekitchn.com/how-to-make-limoncello-cooking-lessons-from-the-kitchn-197694 source

As cooler evenings start to roll in, we’re looking for all things cozy right now and getting creative with a classic – pot pie. Join us as Becca swaps mushrooms for chicken and Gretchen indulges with duck confit and root vegetables. We discuss adding vinegar to your pie dough, Gretchen’s cat, Kenzie, interrupting her at at the worst moment, and learn a few things about what not to do for the next time we attempt this dish. Recipe Sources: https://cooking.nytimes.com/recipes/1021241-extra-flaky-pie-crust https://www.thepioneerwoman.com/food-cooking/recipes/a11734/perfect-pie-crust-recipe/ https://www.marthastewart.com/7991906/why-add-vinegar-pie-dough source

We’re exploring Detroit Style Pizza this week. Gretchen shows us how to make a perfect, crispy crust using a cast-iron skillet and we add a few HighGluttony twists including making the sauce and dough the night before we bake. We also learn a few of the differences between flour types and the impact that has on your pizza. Grab your drink, grab your weed, and relax a bit with us as we cook up some more HighGluttony. source

After we explored terpenes in our last cannaquest, we had many questions about cannabinoids. We discover lots of fun facts about THC and CBD, discuss the endocannabinoid system, and learn some of the theories behind how THC came to be. Listen along as we venture into Cannabinoids! Sources: https://medium.com/cbd-origin/hemp-vs-marijuana-the-difference-explained-a837c51aa8f7 https://www.analyticalcannabis.com/articles/the-difference-between-cannabinoids-and-terpenes-311502 https://www.inmedpharma.com/learn/what-is-cannabinol/ https://www.analyticalcannabis.com/articles/the-difference-between-cannabinoids-and-terpenes-311502 https://www.labroots.com/trending/cannabis-sciences/13082/weed-thc source

Jumping back into all things consumption – we are picking up our three-part series with a journey into cannabis-infused edibles, drinks, and pills. Join Becca and Gretchen as they learn a lot, confuse themselves, and discover more about the Enocannabinoid system. Recipe Source: https://www.aperol.com/en-us/aperol-spritz-cocktail/ source

We heard a rumor (from Cook’s Illustrated so not really a rumor) that there’s a new way to sear steaks. So, we set out to compare the old and new methods and decided to turn this challenge into a classic steakhouse meal. G uses sirloin for her comparison and Becca uses salmon. We round it all out with a baked potato (using G’s express method), and a perfect summer salad with a lemon caper vinaigrette. Join us as we learn new tricks, practice old standards, and eat a lot of butter. Recipe Sources: https://www.loveandlemons.com/blood-orange-bourbon/ https://www.bonappetit.com/recipe/lemon-tarragon-vinaigrette https://www.americastestkitchen.com/cooksillustrated/articles/2107-the-easiest-cleanest-way-to-sear-steak source

Calling all garlic fans! We’re bringing back our Pantry Power Ups since it’s been a while that we’ve ventured into these sometimes easy, sometimes challenging, but always tasty additions to our main dishes. Join us as we make one whole pound of Korean pickled garlic and test out a method for removing all those garlic peels. We learn a little about vinegars, pickling, and get really into eating potato chips with the brine – one downside to cooking while stoned. Recipe Source: https://www.koreanbapsang.com/maneul-jangajji-korean-pickled-garlic/ source

What in the wassail? We’re filling our homes with the sweet smell of wassail! The non-alcoholic version of this tasty apple cider drink was often made by Becca’s mom in the fall so we wanted to better understand the history, ingredients, and even the name of this warming concoction. Sticking to some traditional recipes but making our versions (including some delicious frozen concentrate additions) we sip, savor, and enjoy the medley of apple and spice. Recipe Sources: https://www.thekitchn.com/recipe-wassail-punch-133422 https://www.foodandwine.com/recipes/wassail https://tastesbetterfromscratch.com/hot-wassail/ source

Our pistachio paste is back and this time, we’re using it to make pistachio rolls. We spend about 1,000 hours trying to make these and hit road blocks at every step. We test our stamina, learn a lot about how to make things better for a next time (including, maybe, starting with the right yeast…), and decide the pistachio kinda hates us. Recipe Source: https://www.seriouseats.com/pistachio-buns source

Since Gretchen’s garden was overflowing with citrus and we couldn’t get the idea of making an olive oil cake out of our heads – we searched and searched (for about 5 minutes) and landed on an upside down orange and cardamom version. We’re also talking our listeners through an olive oil tasting while we chat about what makes this citrus cake so light and fluffy. Recipe Source: https://food52.com/recipes/84827-olive-oil-cake-recipe-with-cardamom-orange source

G and B are once again making a mess in the kitchen. This time, we’re using about 1,000 ingredients (even if Becca is missing a crucial component), talking about cauliflower and curry leaves, and creating a very pretty and very tasty korma and rice. Both recipes come from the Fresh India cookbook and as usual, we are exhausted by the end of our meal prep. Off we go again, Gluttoneers! Recipe Source: Korma Recipe from Fresh India Cookbook https://selfproclaimedfoodie.com/coconut-lime-daiquiri/ source