Stoner Cuisine

Die New York Times hat einen ganz wunderbaren Artikel über, Achtung, dass ich diese Wortkombo nochmal schreiben darf, hach: Stoner Cuisine am Start: Marijuana Fuels a New Kitchen Culture. Restaurants voller kiffender Köche, die für andere Köche kochen. Chefstoner-Underground-Restaurant – da bekommt das Wort Fressflash ‘ne richtig schöne neue Bedeutung.

Call it haute stoner cuisine.

“There has been an entire strata of restaurants created by chefs to feed other chefs,” Mr. Bourdain said. “These are restaurants created specially for the tastes of the slightly stoned, slightly drunk chef after work.”

As examples of places serving that kind of food, he offered some of David Chang’s restaurants; Au Pied de Cochon in Montreal, with its poutine of foie gras; Crif Dogs in the East Village, which makes a deep-fried cheese steak hot dog; and, in fact, the entire genre of mutant-hot-dog stands. […]

Roy Choi, who owns the fleet of Kogi Korean taco trucks in Los Angeles, likens the culinary culture that has grown up around marijuana to the one that rose up around the Grateful Dead years ago. Then, people who attended the band’s shows got high and shared live music. Now, people get high and share delicious, inventive and accessible food.

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

“We’re not like Cypress Hill,” Mr. Choi said, referring to a rap group known for being outspoken advocates of pot use. “It’s not like a campaign to make food out of hemp, but it is a culture. It’s a vibe we have.”

Marijuana Fuels a New Kitchen Culture (via MeFi)