Netflix is Releasing a Cannabis Cooking Show on 4/20

Do you have plans for 4/20 this year? If not, don't worry. Netflix has got you covered.

We note that the subject contained in this article represents illegal activity in certain jurisdictions. Whilst we do not condone any acts which are contrary to any such laws, we understand that readers in those jurisdictions which have decriminalised cannabis may find this article of interest.

With no end in sight for the coronavirus lockdowns, it might seem as though 4/20 this year isn't going to be as exciting as many had hoped. Public events are cancelled, television shows and movie productions have been halted, and even going outside runs you the risk of being fined.

But let's be real, do you really need to leave the house to enjoy 4/20? Netflix doesn't seem to think so, and for that reason, the streaming platform is releasing another cannabis cooking show precisely on 4/20.

The show, called 'Cooked with Cannabis' serves as somewhat of a follow-up from the platforms previous cannabis cooking show in 2018 entitled 'Cooking on High,' and features Chef Leather Storrs and singer/cookbook author Kelis Rogers as the hosts.

Each episode, three expert weed chefs are tasked to whip up a three-course meal in the kitchen, while adding CBD or THC into the mix. Both cannabis compounds have to be incorporated into an appetizer, a main dish and a dessert within a limited time period, which will then be judged by a panel of comics, athletes, and actors. The winning chef each episode will be awarded $10,000.

The show is like MasterChef except with marijuana, or Ready, Steady, Cook with Kush, or…well, you get the gist.


'Cooked with Cannabis': Netflix attempts to take marijuana-infused food to 'higher' ground

The show is being dropped on 4/20 as an ode for all the stoners sitting at home with little else to do, providing them with some good old fashioned cannabis-related entertainment on the hashish holy day. And beyond being merely entertaining, the show will also provide some insights into the various ways that people can factor cannabis into their cuisines, either in the form of CBD to bring them health benefits or as THC to give consumers an extra kick.

This is prudent amid the coronavirus pandemic as health professionals are urging individuals not to smoke, with COVID-19 being largely a respiratory illness that will require a strong immune system to overcome. Additionally, with cannabis dispensaries having been labelled "essential" stores during the lockdown, many are stockpiling their Sativa's and Indica's in order to keep themselves entertained.

Cooking can be a great way to consume cannabis without smoking it, which may be why the plant is gaining popularity among many prominent chefs.

Into the Hot Pot: Australia's own Pete Evans

Australia's own Pete Evans, chef, restauranteur, cookbook author and host on My Kitchen Rules, has previously come out in support of cannabis and even produced a documentary on the plant. When we reached out to Pete for his opinion on cooking with cannabis, the chef stated:

"There are many ways in which cannabis can be consumed, whether it is a simple cold-pressed juice which then can be turned into gummies, or heating the plant to actually activate the THC and induce a psychoactive effect on the consumer."

"Some benefits to cannabis are its unique flavour, but I would presume a lot of people cooking with it are doing it for the medicinal value of the plant, even though the different terpene profiles can enhance the flavour of dishes," Pete added.  

Though the chef isn't too liberal with prescribing cannabis in cuisines, as he stresses that people need to be wary of how much they use and how familiar they are with the plant.

"Obviously, you have to understand the laws for your state or country, as there can be severe penalties in many parts in the world for possessing cannabis. Moving beyond that, however, it is of the utmost importance that you understand dosage first and foremost, and ensure you don't consume too much cannabis when cooking with it. Every person responds to cannabis differently, so start on a low dose, and go slow with your dosage to find out how you respond to the plant"

Once you have familiarized yourself with how the plant affects you, then you can start to consider how it will affect the flavour of your meal.

"Every cultivar has a different flavour/terpene profile, so understanding whether one has more citrus or pine flavour, for instance, is great to know when working out how to pair cannabis with your recipes"

Pete Evans has his own cannabis cookbooks in the oven to be released in the future. Until then, you can check out our guide to making cannabis oil and cannabutter!

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Louis O'Neill
Louis O'Neill

Louis is a writer based in Sydney with a focus on social and political issues. Having interviewed local politicians and entrepreneurs, Louis now focuses on cannabis culture, legislation & reform.

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