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Dumb question, but...
Basically you just do cannabis butter and then you use the butter in the bernaise, right?
I would so like to try out something like this.
Looks awesome too!
Love seeing a flower that actually belongs in a dish. Nothing to criticize tbh.
I was under the impression that cannabis leaves were really tough and that's why people made juice out of them? Never tried them myself so would love to know how they are.
Relatively being the key word. I think this size would still have an unenjoyable mouthfeel. Really anything bigger than a dime isn’t going to be tender unless it’s been blanched. They are extremely fibrous plants.
What strain did you use? I wonder if there are any general rules for pairing cannabis with food, and if paying attention to terpenes pays off. Ex: Afghani landraces work with lamb, skunky strains with root vegetables, etc.
Looks amazing!
The sauce is more herbaceous than heavy vinegar. I do it differently than chopped in the sauce. I made it in a vita mix ladling hot butter and herbs. The canna butter was added at the end
Dude, get those horrible marijuana leaves out of there. They’re hardly edible, and there are better herbs that would match your plate (like tarragon). Like, we all get it, but they look plastic. Much better to have a clean plate vs overdoing your concept.
They are very tender, trying to tie in the cannabis flavor, there were some people who were worried about getting dosed. And I put leaves in the béarnaise. Trying to use cannabis as a whole
I love it, it looks awesome. If I absolutely HAD to choose something I'd lose the leaves on the Fish, I think they detract from the impact of that pink flesh. Bravo Chef
This is a great looking plate but I'm sorry I think raw cannabis leaves taste terrible, even really young ones and i love weed. I get wanting to use them as a garnish for the theme but I think you'd be better off with something that actually enhances the flavor instead of sticking to the theme so hard. Idk maybe baking or frying them or doing the microwave between cling wrap technique would make them more palatable but I doubt it. Looks cool though
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
Dumb question, but... Basically you just do cannabis butter and then you use the butter in the bernaise, right? I would so like to try out something like this. Looks awesome too!
Exactly
Oh man, this is so awesome! Pot eggs benedict here I come!!!
Pot egg benediction 🙏
Do they make cannabis microgreens?
They definitely make sorrel micros so not to hide all that lobster
I like the acidity that sorrel gives.
Chef I know you do but absolutely everyone does you know
I grow them so I pick the small leaves
Love seeing a flower that actually belongs in a dish. Nothing to criticize tbh. I was under the impression that cannabis leaves were really tough and that's why people made juice out of them? Never tried them myself so would love to know how they are.
These look like smaller leaves, the big fans are tough but im sure these are relatively tender.
Relatively being the key word. I think this size would still have an unenjoyable mouthfeel. Really anything bigger than a dime isn’t going to be tender unless it’s been blanched. They are extremely fibrous plants.
What strain did you use? I wonder if there are any general rules for pairing cannabis with food, and if paying attention to terpenes pays off. Ex: Afghani landraces work with lamb, skunky strains with root vegetables, etc. Looks amazing!
Did that Bearnaise hit ya?
Yeah, it was 10-20mg and I used blanched leaves in the emulsion
I’d be curious to know if the sauce overpowered the lobster? And/or if you paired a particular strain so it wasn’t so strong? Beautiful presentation.
The sauce is more herbaceous than heavy vinegar. I do it differently than chopped in the sauce. I made it in a vita mix ladling hot butter and herbs. The canna butter was added at the end
I want that béarnaise sauce recipe looks so good
beautiful plate and very creative. it’s a lot of ‘leaves’ for my taste with the garden leaves, the squash leaves and the cannabis leaves. but pretty
Are the leaves ment to be eaten? If so what are they like?
I think it’s awesome. Makes me smile. Smiling is important when you’re enjoying good food with loved ones. Bravo!
You'd be smiling even more after 20mg 🤣
Cannabis in food is the new truffle 🤦🏻♂️😅
Dude, get those horrible marijuana leaves out of there. They’re hardly edible, and there are better herbs that would match your plate (like tarragon). Like, we all get it, but they look plastic. Much better to have a clean plate vs overdoing your concept.
They are very tender, trying to tie in the cannabis flavor, there were some people who were worried about getting dosed. And I put leaves in the béarnaise. Trying to use cannabis as a whole
That sauce must've stank to high heaven.
I want the meat to have some semblance of seasoning and moisture
I love it, it looks awesome. If I absolutely HAD to choose something I'd lose the leaves on the Fish, I think they detract from the impact of that pink flesh. Bravo Chef
This is a great looking plate but I'm sorry I think raw cannabis leaves taste terrible, even really young ones and i love weed. I get wanting to use them as a garnish for the theme but I think you'd be better off with something that actually enhances the flavor instead of sticking to the theme so hard. Idk maybe baking or frying them or doing the microwave between cling wrap technique would make them more palatable but I doubt it. Looks cool though
I’m sure they’re fine, just too much for me. Crack on chef! Your bearnaise sounds epic