Haute stoner cuisine

There’s a great story in The New York Times today about the creative effect pot has on chefs who smoke. The Times calls it “haute stoner cuisine” and I think it has a nice ring to it. So much better than munchies. Forget about the disgusting food you wolfed down in college, stoned out of your mind at 3 in the morning (McGriddles anyone?). The food they’re talking about isn’t on the dollar menu and the chefs aren’t bloodshot-eyed stoners working the late shift. These are professionals who are passionate about what they do. What they come up with in the kitchen, whether stoned or not, ends up being some of the best, most inventive, most delicious food out there. So who cares if they smoke a little pot?

Roy Choi, owner of Kogi Korean taco trucks in L.A. summed it up nicely.

“It’s good music, maybe a little weed and really good times and great food that makes you feel good,” he said.

Anyway, here’s the story. Enjoy:  Chefs Using Marijuana Create a New Kitchen Culture

Tastes like chicken?

Pets or dinner?

You never know what you’re gonna find when you walk through Chinatown’s many food markets. Lots of strange fruits, vegetables, spices and fresh meat and fish, or in this case,  big fat frogs so fresh they’re still alive.