February 13, 2025 • 27 mins
Ever tried to make chocolate pudding with an older electric stove and found it takes four times as long as expected? Join me as we tackle this exact challenge, turning a simple six-minute task into a 25-minute adventure. Inspired by Samin Nosrat's "Salt Fat Acid Heat," we explore how chocolate pudding can be a beacon of joy and togetherness.
Find share tips on infusing your pudding with cannabis, offering a flexible recipe that caters to your palate with rich cacao powder and bittersweet chocolate. You'll hear humorous kitchen tales and insights into turning everyday cooking into a special occasion, all while diving into the heartwarming narrative of chocolate's unifying power.
Discover the secrets to crafting the perfect cannabis-infused chocolate pudding, balancing flavours and calculating dosages to make sure your dessert is both a treat and a revelation. I reflect on the peculiarities of cooking with older stoves and the little adjustments that lead to culinary success.
Celebrate the theme of chocolate through this rich, chocolatey episode, filled with laughter, kitchen wisdom, and the sheer joy of bringing people together through food and cannabis.
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Visit the website for full show notes, free dosing calculator, recipes and more.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
Welcome, friends, to episode 286, and today we are
doing a bittersweet chocolatepudding.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedgonger, margaret, and I love
helping cooks make safe andeffective edibles at home.
I'm so glad you're here andgreeting friends.
(00:27):
Welcome back to anotherfantastic episode of Bite Me.
I am super glad that you'rehere listening along with me.
If you're listening to this andyou're a big fan of podcasts,
you're probably an audiophilelike me, and I have to admit
that when I learned that somepeople have YouTube podcasts, I
almost never listened to them.
I'm all ears, baby.
So if you ever want to shareanything with me, I am
(00:50):
definitely all ears, and I loveto hear from people who are
listening to the show, and thatincludes you right now.
If you're tuning in for thefirst time, you're in for a
special treat, because we weretalking about chocolate, and if
you've been here for a while, Ireally appreciate your support.
Now, last week, we sort of gotinto the subject of chocolate
(01:10):
because I did an episode BigBite where we focused on the
ingredient of chocolate and sortof did a little bit of a deep
dive, a big digestion.
I don't know how many food punsI can throw in there, but if
you haven't listened to that,then I encourage you to go back
and check it out.
And it just seems to be.
We're in the month of February,as this is being recorded, and
because February is home ofValentine's day, and think what
(01:34):
you will about that particularcorporate made holiday.
It does seem to get peopleinterested in chocolate, but
today we're not doing chocolatein the conventional sense.
This isn't really something youcan gift like a box of
chocolates, although I alwaysencourage that kind of gifting
(01:56):
because chocolate really doessay if you're making something,
chocolate, it really does sayI'm thinking about you.
But today I thought I'd dosomething that was maybe a
little bit simpler, didn'trequire any fancy skills, any
hard to find ingredients orequipment, and that's a
bittersweet chocolate pudding.
(02:21):
Now, before we get into that, Ijust wanted to recap you on some
of the things that are going on.
If you haven't checked out thechallenge in the Bite Me
Cannabis Club, I encourage youto do that.
Every month I post a challengeof a certain kind.
This one is fall in love withthe little things, but these
(02:42):
challenges are open to anyone.
You don't have to be a memberof the club in order to
participate and I just havereally been enjoying the types
of things that people areposting in these monthly
challenges.
So if that's something thatinterests you, then by all means
please check it out.
And I feel like today's a goodday I'm giving myself a little
(03:02):
shake here a good day for alittle stoner trivia.
I'm in the mood for some stonertrivia, so I'm reaching from
the deck because I always havethis deck on my desk, because
you never know when you need alittle stoner trivia in your
life and I'm pulling a card fromthe middle of the deck and what
have we got?
Oh, this one's a law relatedquestion.
Fromoner Trivia what Californiastate proposition legalized
(03:26):
medicinal marijuana use?
Proposition 215, proposition 40, or Proposition 420?
I'll give you a second to thinkabout that and to perhaps give
a guess.
Unless you happen to be fromCalifornia or from the US of A,
then you might have a betteridea than some of those of us
outside of it.
But the question again whatCalifornia state proposition
(03:49):
legalized medicinal marijuanause?
Proposition 215, proposition 40, or Proposition 20?
If you guessed Proposition 215,then you would be correct.
Congratulations, you are goingto win nothing but except street
cred, of course, because nowyou can say that you won the
(04:12):
trivia question on Bite Me theShow about edibles when you tell
all your friends about the show, because I'm hoping that
together we can take over theworld and change people's lives
through cannabis, throughedibles, through community,
because I don't think there'sany other way to do it at this
point.
Something else that can bringpeople together is, of course,
(04:33):
chocolate.
This bittersweet chocolatepudding recipe came from a
cookbook that I've had on myshelf for a long time.
It is called Salt Fat Acid Heat, and the author of this book is
Samin Nosrat, and I apologizeif I have not pronounced the
name correctly.
I first discovered thiscookbook author through a
(04:58):
Netflix short series, I guess,called Salt Fat Acid Heat, and
each episode focused on each ofthose elements, and I learned
quite a bit from that episode,or sorry, from that series, one
of which and I still practicethis to this day is to salt your
meat ahead of time, because itreally tenderizes it.
(05:18):
But even if you can do it a dayin advance, or the morning of,
or even a few hours before, itcan make a big difference in how
your meat is going to turn outwhen you're cooking it.
I do this almost all the timenow and the difference is pretty
remarkable, especially withcertain types of meat.
For instance, pork chops andpork tenderloin are two things
(05:40):
that I have cooked many timesover the years.
That turn out very dry, verydry, very uninteresting, and a
lot of people, of course, liketo eat those cuts of meat with a
little bit of a sauce orsomething like that.
It's pretty common to pair itwith a sauce, probably because
it's so damn dry.
But if you salt it it's goingto turn out juicy and, like I
(06:01):
said, remarkable difference.
So that is one tool that I gotfrom watching that series that
I've never forgotten and I useto this day, and that was years
ago now.
I don't know if that series isstill on Netflix.
Maybe if you do a search youmight find it.
But the book is also excellent.
It says here it's a New YorkTimes bestseller, but there's a
(06:22):
lot of great recipes in it andit has like a lot of cooking
lessons incorporated into it aswell.
So if you want to sort of brushup on some of your cooking
skills, then this is a greatbook as well.
So my little PSA for thiswonderful cookbook that has been
on my shelf and over the.
From time to time I do tend todo a purge of some of my
cookbooks.
Because I like cookbooks, Itend to collect them.
(06:43):
I'll pick them up from thriftstores as well.
I have several excellentcookbooks that I've picked up at
a thrift store, but every sooften you're like, ah, I'm like
running out of shelf space and Ihave to get rid of them, and
this is one of those books thatI will keep.
This one, the Joy of Cooking,is another one.
Two books like.
Joy of Cooking is like acompendium or an encyclopedia of
(07:03):
cooking, just about.
So if you want to know how tocook like cow's brains or
whatever, then that's going tobe in there somewhere.
I'm sure of it, but I've nevercooked that myself.
However, it has helped methrough many a turkey dinner,
and I have now cooked Christmasturkey dinners in every which
conceivable way.
I digress the bittersweetchocolate pudding.
Now I'm going to read theintroduction that she gives to
(07:25):
this pudding just so that youcan sort of envision what it is
we're going to be talking abouthere today.
For years now, I've cooked aregular dinner series together
with the bakers at TartineBakery in San Francisco.
We call it Tartine.
After Hours, after the bakerycloses, we push all the tables
together and cook all of ourfavorite foods and then serve
them to folks on big, beautifulfamily style platters.
(07:46):
It's not very fancy, but wepour everything we've got into
it.
Sometimes around midnight, whenwe're in the middle of cleaning
up, I'll realize I haven'teaten properly since breakfast.
Looking around, I'm surroundedby pastries.
As I'm invariably hot andsweaty after long days work, the
only thing that ever looks goodis a little bowl of chocolate
(08:08):
pudding calling out to me fromthe glass-doored fridge.
I'll find a spoon.
Pull out a bowl of pudding andtaste a spoonful, creamy and
cool.
It always hits the spot.
One by one, the others willspot me and come over with their
own spoons.
A spot.
One by one, the others willspot me and come over with their
own spoons.
Together, we'll silently finishthe bowl and return to cleaning
(08:29):
up.
We always share just the onebowl.
Somehow.
This is one of my favoriteparts of the night.
Here's my slightly adaptedversion of the tartine recipe a
little less sweet and a littlemore salty.
Like tartine, though, I useValrhona cacao powder, which
makes all the difference.
I love the imagery that shecreates around the idea of this
(08:51):
one bowl of pudding bringingeverybody together.
Everyone's all working on theirtasks, cleaning up because they
want to get home.
It's been a long day andthey've been serving food to
others and then this one littlebowl of pudding, unassuming,
shared in its vision ofdeliciousness, brings everybody
by with their spoon.
Doesn't that sound nice?
So we're going to be talkingabout this bittersweet chocolate
(09:13):
pudding today.
Now she does mention that sheuses this particular type of
cacao powder which I am notfamiliar with and I did not use
because I used what I had onhand, which is a cacao powder in
a glass jar, the package longsince tossed away.
I think any cacao powder willwork Well.
The recipe written in this bookis beautiful and delicious.
(09:33):
It wouldn't be Bite Me the ShowAbout Edibles if I didn't take
this beautiful recipe andelevate it.
Now, the first thing that I hadto do for this particular
recipe.
It doesn't really call for atraditional fat, if you will
like an oil.
So the ingredients are fourounces of bittersweet chocolate,
eggs, half and half milk,cornstarch, sugar, cacao powder,
(09:58):
salt.
So most of the recipes that I'moften doing for this show are
going to have something like aninfused butter, infused coconut
oil, and then it's pretty easyto make that integration, that
infusion point, because you'rejust going to swap out some of
your infused fat or oil forwhat's called for in the recipe,
whether you're putting in all100% infused fat or oil or
(10:21):
whether you're doing a ratio,whatever is your preference.
But this one was a little bitdifferent.
So what I decided to do was toinfuse the milk.
I haven't done that in quitesome time, but I thought this
would be a good opportunity totry it again and see how it
worked out.
What I did was well, first ofall, I was generously gifted
some Charlotte's Angel, which isa CBD dominant cultivar, from
(10:45):
Brian out of Ontario, and Brian,if you're listening to this,
thanks again for that.
It was much appreciated.
And he did recommend the CBDflower that he gave me be used
for edibles specifically, and Iwas more than happy to comply
specifically.
And I was more than happy tocomply.
So what I first did was I, infew, I decarbed all the cannabis
flower, all the CBD flower inmy ardent because I just wanted
(11:06):
to do the whole thing all atonce and the ardent can hold up
to two ounces Now.
Of course I could do it in myoven as well, but I have an
older roommate.
If you have been following alongwith this show for a while or
if you're just joining in forthe first time, I live with my
93-year-old dad and while hissense of smell doesn't seem to
(11:27):
be as acute as others, forinstance, I have been growing a
little bit of weed in the house,in a tent.
I didn't have the fan with thecharcoal filter running, and
when some people came overaround Christmas and family my
sister specifically they noticedright away the smell of the
weed and then I turned the fanon and it does it like the spell
(11:48):
.
They're like, yeah, hugedifference.
My dad has never said a thingabout it, because I just don't
think when you're 93, you smellas well as you did when you were
my age or younger or whatever.
I don't want to get old, Iguess my oh, yeah, I've lost my
train of thought for a second.
The reason I was using theArden, when I could, of course,
do it in the oven as well, isbecause, well, I have an Arden,
I might as well use it, but alsoit really keeps the smell down
(12:12):
If I did it in the stove, theentire house would stink, for,
you know, a while, and that'sjust something I don't want to
hear any commentary on.
Would he particularly care?
No, but it's also being mindfulof him as well.
He's not really a cannabis user, so why put him through that?
(12:33):
So I have the Artem.
I used it.
I did all the CBD flower onetime and then I jarred and
labeled the rest so I'd have iton tan for the next time.
I wanted to make an infusionand then I used my Levo and this
is the blessing of being anedibles podcasters have all
these tools at my disposal.
But I used the Levo to infusesome of the milk, and one of the
(12:57):
reasons I chose the Levo inthis particular instance is,
even though it has somedrawbacks, it does make
dispensing.
Oh shoot, I have to clean itout still.
It does make dispensing reallyeasy.
So you just press a button andit dispenses into a container of
your choosing, and what I usedwas five grams of the CBD flour
to one cup of half and half milk.
(13:18):
The recipe called for three cupsof half and half, but I knew if
I infused the whole thing, Iwould need a lot more cannabis
to do it, and then it wouldprobably be the taste would
probably be too much the weedtaste.
Specifically, when I dispensedthe infused milk from the device
, you could smell the nuttyflavor of the weed.
What I did in the machine was160 degrees Fahrenheit for two
(13:43):
hours and that seemed to workperfectly well.
If you had sous vide, a sousvide immersion circulator, that
would also work well for this,because that would also you
could put it right in a jar anddo it that way.
Then you'd have to strainafterwards, and you could
probably also do this on a stovea stovetop version of this,
where you would put your milkand cannabis in a jar and then
(14:05):
put it in a pot of water,because I think you would want
to heat this gently so that youdon't scald the milk.
That's the one thing that youwant to be mindful of when
you're doing a more delicateinfusion like this one.
I infused the milk and then Iwas ready to make the actual
pudding.
You may be thinking but I don'twant to infuse the milk, I don't
want to take those extra steps.
Are there other ways that I canpotentially infuse this?
(14:27):
The answer is, of course, youcould infuse the sugar.
Now, if you don't have infusedsugar on hand as it is, then
that's a bit of a process.
But you could also potentiallyuse a concentrate or a powdered.
What do they even call those?
I don't even know.
I actually have some in mycupboard right now.
I keep forgetting about thembecause I don't tend to use them
(14:47):
too much and I think they werefrom a while ago.
So they have a slight edge ofthat distillate taste, which
also means you're using adistillate.
But you can get powders now thatyou can use to infuse things,
and perhaps they've gottenbetter since I bought some, but
I did find that they had a bitof that bitter edge In
distillate.
If you have enjoyed anycannabis beverages while they
(15:08):
are also getting much better, alot of them did have that like
distillate aftertaste.
Some of you out there might benodding like yes, margaret, I
know exactly what you're talkingabout.
But I think a concentrate wouldalso work very well for this
and if you have one of those, ifyou have an RSO or a FICO on
hand, you could also use that atthe end of this recipe
(15:30):
beautifully.
So those are a couple of ideasfor other infusion points if
infusing milk has no interest toyou, which I completely
understand, and that's thebeautiful thing about making
your own edibles is that you aretaking control of your high
life and doing things how youwant to do them.
You are controlling the wholeprocess, which includes how
you're going to infuse yourdelicious recipe.
(15:53):
Next we are cooking the pudding.
Now it was actually a prettysimple process to make this
pudding.
However, I have realized as oflate that perhaps my own setup
isn't ideal, because there's acouple of steps.
Basically, you're going to putthe chocolate in a large
heatproof bowl, and then you puta sieve over top of it and you
(16:14):
set it aside.
And then you also lightly whiskthe eggs in another bowl and
set that aside as well.
And then you're putting themilk into a saucepan over low
heat and then, once it juststarts to come to a simmer
emitting a little bit of steam,you don't want to let it boil
because, as she explains here,when dairy boils, its emulsion
(16:36):
breaks and its proteinscoagulate.
The texture of a custard madewith boiled dairy will never be
completely smooth.
So I'm glad she included that,because that sort of explains
why you don't want this to boil.
So you're going to, as you'rebringing that to a very light
simmer.
In another bowl you're whiskingtogether your cornstarch, sugar
(16:57):
, cacao powder and salt and then, once you do bring the milk up
to temperature, you're going towhisk some of it into your
powdered ingredients and thenput it all back in the pot on
the stove and then you mix thisuntil it visibly thickens.
In my particular instance, thebook said use a rubber spatula
(17:20):
to get it thickened about sixminutes.
I decided to do this at a timewhen I was also sort of getting
dinner ready because like, oh,this would make a lovely dessert
.
But I think it's my stove.
I've had this experiencerecently, but this did not take
me six minutes.
This took me more like 25.
And I have to admit I was alittle irritated by the time I
(17:42):
was finished because this wassupposed to take six minutes.
So I think it really depends onyour stove and as somebody who
went from previously having agas stove to an electric range
that's probably I don't know howmany years old 10, 15, who
knows I just have to reallyadjust my expectations sometimes
.
So you know your stove and howlong this might take.
(18:04):
I've had this happen withanother recipe.
I was trying to do, where I'mtrying to bring something up to
a certain temperature and it'sso damn slow that the sugar got
burnt in the process.
This is a recipe I've tried tomake three times this other
candy recipe and I realized itmay be the stove that is the
mitigating factor that will notallow me to successfully create
this recipe, which I findendlessly frustrating.
(18:26):
Now I do have a hot plate thatI might try.
I think it's a convection hotplate, so I may have to pull
that out and see if I havebetter success with that,
because for some of theserecipes, a 25 minute time over
the stove stirring to thickensomething is a little ridiculous
.
But I'm sure anybody with a moreup-to-date technology because,
(18:46):
like I said, my dad tends tohang on to things for a very
long time, as perhaps we allshould, but sometimes technology
changes.
I will mention when I moved inwith my dad.
My dad has been living here byhimself for, oh, seven years
after my mom passed away and, uh, I brought a lot of kitchen
(19:07):
stuff with me because I like tocook, I like to experiment in
the kitchen.
I've been making edibles for ahot minute and so I was making
space for some of my things.
I never I there are stillthings I've never unpacked
because there's just not spacefor them.
But I also took the opportunityto sort of tidy things up for
him, because I hadn't been donein probably seven years.
(19:28):
And when I tell you he hadthings in that kitchen that were
there when I lived at the houseas a teenager I am not kidding.
I threw some things away.
I was just like dear God, thisthing is like 30 years old and
it's like a scrub brush orsomething ridiculous like that.
So I took the opportunity toclean out a lot of drawers.
Now I digress Back to ourrecipe.
(19:50):
So once it does thicken whichwill hopefully happen closer to
your six minute mark than to the25 minute mark that I
experienced you're going toslowly add the two cups of hot
pudding into your eggs whilewhisking, and then, once again,
you pour all back into the potand set it over low heat, and
then you're going to be cookingit a little bit longer not for
much longer, like one or twominutes at that point, of course
(20:12):
, it took me a few more than oneor two minutes and then you
pour it over the sieve, you pourit into the sieve and into the
bowl where your bittersweetchocolate resides, and you push
it through the sieve and thenthe heat melts the chocolate and
if you're going to usesomething like a concentrate,
(20:33):
this is where you'd want to addit in, because it's just all
going to be melding together andthen you add it to a blender
and mix it all up, or you canuse a stick blender in your bowl
, if you have one of those aswell, and then you can taste and
adjust the salt as needed.
So, yeah, that is the perfectspot to add your concentrate, if
(20:53):
that's what you're planning ondoing, or your powders, or
whatever it is that you choose,you opt for, and then that's it.
You can serve it immediately.
Now, I didn't serve itimmediately because by the time
I was done I was a littlefrustrated and needed to eat
some actual, real food, but Idid put it in the blender and
mix it all up, and then I put itin the fridge and last night,
(21:17):
when I was making it I thinkthis was again because some of
these things took so long itdidn't seem super thick.
I was kind of like is this theway it's supposed to be?
But when I took it out of thefridge and I got out a spoon and
I had a taste just before Irecorded this episode, to make
sure that everything was as itshould be and it had thickened
up considerably.
(21:38):
It is a pudding texture and soit worked.
I'm pretty happy about that.
But I think you, my dearfriends, would have a much
different cooking experiencethan I did.
So I was tasting it.
There is a hint of that cannabisnutty flavor in this particular
(21:58):
one, in this particular dish,because I infused the milk,
which did confirm my decision toinfuse only a portion of the
milk and not the entire calledfor three cups.
The flavor, the chocolate it'sso chocolatey and so rich and it
says it's bittersweet.
(22:18):
There's nothing bitter aboutthis, but it's also not like
that cloying fake, overly sweet,sweet.
It's perfect when you put it ina nice little dish and present
it.
It makes six servings, based onthe figures in the book.
You can refrigerate it, coveredfor up to four days.
(22:41):
I suspect it may not last thatlong because it is really good
and if you're somebody that doesnot like the cannabis taste at
all, then perhaps choosinganother infusion point might be
better for you.
But it was a mild flavor, notstrong and, of course, because
there is such a rich chocolateflavor, I really find that it
(23:01):
doesn't mask it per se, but itdoes integrate it very well.
So, as I mentioned earlier, Iuse five grams of flour and one
cup of milk, and I decided toput this into my calculator
because why not?
I have a calculator on mywebsite and I might as well make
use of it, because I'mpreaching about it all the time
Actually, I do do that often butI decided to try it this way
(23:24):
because I do have a tea check aswell, but I don't know if the
tea check will actually tell methe cannabinoid content of
chocolate pudding.
That is one of the limitationsof a tea check.
So it did give me the total perentire infusion, but per
serving let's see.
(23:49):
Per serving and like I said,it's a six serving recipe there
was 8.68 milligrams of THC and112 milligrams of CBD per
serving.
So even with only a 13% CBDcontent of the flour, it still
(24:11):
delivers a pretty nice servingof CBD, which also a lovely way
to unwind and enjoy your eveningif you're having this, like as
an after dinner dessert.
And now it's your turn.
I will be sharing this recipe,with credit, of course, to Samin
Nosrat.
I encourage you to try makingthis and share your creations
(24:32):
with me.
I would love to see what youcome up with, how you decided to
infuse it or maybe you chosenot to infuse it for whatever
reason.
I would love to hear how yoursturned out, and I hope to God it
takes you less than six minutesto stir that stuff.
But even if it doesn't, at theend of the day it was worth it.
This pudding is delicious.
You will impress your friends,impress your family, impress
(24:53):
your loved ones.
Thank you for tuning in, myfriends.
Don't forget, you can alwayshead over to bite me podcastcom
to use that dosing calculator.
There's a lot of otherresources over there as well.
And please share this episodewith another chocolate lover in
your life.
I'm thankful for your help andsupport in this manner.
That's it for this week, myfriends.
(25:15):
I am your host, margaret.
Stay high.
Welcome, friends, to episode 286, and today we are
doing a bittersweet chocolatepudding.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedgonger, margaret, and I love
helping cooks make safe andeffective edibles at home.
I'm so glad you're here andgreeting friends.
(00:27):
Welcome back to anotherfantastic episode of Bite Me.
I am super glad that you'rehere listening along with me.
If you're listening to this andyou're a big fan of podcasts,
you're probably an audiophilelike me, and I have to admit
that when I learned that somepeople have YouTube podcasts, I
almost never listened to them.
I'm all ears, baby.
So if you ever want to shareanything with me, I am
(00:50):
definitely all ears, and I loveto hear from people who are
listening to the show, and thatincludes you right now.
If you're tuning in for thefirst time, you're in for a
special treat, because we weretalking about chocolate, and if
you've been here for a while, Ireally appreciate your support.
Now, last week, we sort of gotinto the subject of chocolate
(01:10):
because I did an episode BigBite where we focused on the
ingredient of chocolate and sortof did a little bit of a deep
dive, a big digestion.
I don't know how many food punsI can throw in there, but if
you haven't listened to that,then I encourage you to go back
and check it out.
And it just seems to be.
We're in the month of February,as this is being recorded, and
because February is home ofValentine's day, and think what
(01:34):
you will about that particularcorporate made holiday.
It does seem to get peopleinterested in chocolate, but
today we're not doing chocolatein the conventional sense.
This isn't really something youcan gift like a box of
chocolates, although I alwaysencourage that kind of gifting
(01:56):
because chocolate really doessay if you're making something,
chocolate, it really does sayI'm thinking about you.
But today I thought I'd dosomething that was maybe a
little bit simpler, didn'trequire any fancy skills, any
hard to find ingredients orequipment, and that's a
bittersweet chocolate pudding.
(02:21):
Now, before we get into that, Ijust wanted to recap you on some
of the things that are going on.
If you haven't checked out thechallenge in the Bite Me
Cannabis Club, I encourage youto do that.
Every month I post a challengeof a certain kind.
This one is fall in love withthe little things, but these
(02:42):
challenges are open to anyone.
You don't have to be a memberof the club in order to
participate and I just havereally been enjoying the types
of things that people areposting in these monthly
challenges.
So if that's something thatinterests you, then by all means
please check it out.
And I feel like today's a goodday I'm giving myself a little
(03:02):
shake here a good day for alittle stoner trivia.
I'm in the mood for some stonertrivia, so I'm reaching from
the deck because I always havethis deck on my desk, because
you never know when you need alittle stoner trivia in your
life and I'm pulling a card fromthe middle of the deck and what
have we got?
Oh, this one's a law relatedquestion.
Fromoner Trivia what Californiastate proposition legalized
(03:26):
medicinal marijuana use?
Proposition 215, proposition 40, or Proposition 420?
I'll give you a second to thinkabout that and to perhaps give
a guess.
Unless you happen to be fromCalifornia or from the US of A,
then you might have a betteridea than some of those of us
outside of it.
But the question again whatCalifornia state proposition
(03:49):
legalized medicinal marijuanause?
Proposition 215, proposition 40, or Proposition 20?
If you guessed Proposition 215,then you would be correct.
Congratulations, you are goingto win nothing but except street
cred, of course, because nowyou can say that you won the
(04:12):
trivia question on Bite Me theShow about edibles when you tell
all your friends about the show, because I'm hoping that
together we can take over theworld and change people's lives
through cannabis, throughedibles, through community,
because I don't think there'sany other way to do it at this
point.
Something else that can bringpeople together is, of course,
(04:33):
chocolate.
This bittersweet chocolatepudding recipe came from a
cookbook that I've had on myshelf for a long time.
It is called Salt Fat Acid Heat, and the author of this book is
Samin Nosrat, and I apologizeif I have not pronounced the
name correctly.
I first discovered thiscookbook author through a
(04:58):
Netflix short series, I guess,called Salt Fat Acid Heat, and
each episode focused on each ofthose elements, and I learned
quite a bit from that episode,or sorry, from that series, one
of which and I still practicethis to this day is to salt your
meat ahead of time, because itreally tenderizes it.
(05:18):
But even if you can do it a dayin advance, or the morning of,
or even a few hours before, itcan make a big difference in how
your meat is going to turn outwhen you're cooking it.
I do this almost all the timenow and the difference is pretty
remarkable, especially withcertain types of meat.
For instance, pork chops andpork tenderloin are two things
(05:40):
that I have cooked many timesover the years.
That turn out very dry, verydry, very uninteresting, and a
lot of people, of course, liketo eat those cuts of meat with a
little bit of a sauce orsomething like that.
It's pretty common to pair itwith a sauce, probably because
it's so damn dry.
But if you salt it it's goingto turn out juicy and, like I
(06:01):
said, remarkable difference.
So that is one tool that I gotfrom watching that series that
I've never forgotten and I useto this day, and that was years
ago now.
I don't know if that series isstill on Netflix.
Maybe if you do a search youmight find it.
But the book is also excellent.
It says here it's a New YorkTimes bestseller, but there's a
(06:22):
lot of great recipes in it andit has like a lot of cooking
lessons incorporated into it aswell.
So if you want to sort of brushup on some of your cooking
skills, then this is a greatbook as well.
So my little PSA for thiswonderful cookbook that has been
on my shelf and over the.
From time to time I do tend todo a purge of some of my
cookbooks.
Because I like cookbooks, Itend to collect them.
(06:43):
I'll pick them up from thriftstores as well.
I have several excellentcookbooks that I've picked up at
a thrift store, but every sooften you're like, ah, I'm like
running out of shelf space and Ihave to get rid of them, and
this is one of those books thatI will keep.
This one, the Joy of Cooking,is another one.
Two books like.
Joy of Cooking is like acompendium or an encyclopedia of
(07:03):
cooking, just about.
So if you want to know how tocook like cow's brains or
whatever, then that's going tobe in there somewhere.
I'm sure of it, but I've nevercooked that myself.
However, it has helped methrough many a turkey dinner,
and I have now cooked Christmasturkey dinners in every which
conceivable way.
I digress the bittersweetchocolate pudding.
Now I'm going to read theintroduction that she gives to
(07:25):
this pudding just so that youcan sort of envision what it is
we're going to be talking abouthere today.
For years now, I've cooked aregular dinner series together
with the bakers at TartineBakery in San Francisco.
We call it Tartine.
After Hours, after the bakerycloses, we push all the tables
together and cook all of ourfavorite foods and then serve
them to folks on big, beautifulfamily style platters.
(07:46):
It's not very fancy, but wepour everything we've got into
it.
Sometimes around midnight, whenwe're in the middle of cleaning
up, I'll realize I haven'teaten properly since breakfast.
Looking around, I'm surroundedby pastries.
As I'm invariably hot andsweaty after long days work, the
only thing that ever looks goodis a little bowl of chocolate
(08:08):
pudding calling out to me fromthe glass-doored fridge.
I'll find a spoon.
Pull out a bowl of pudding andtaste a spoonful, creamy and
cool.
It always hits the spot.
One by one, the others willspot me and come over with their
own spoons.
A spot.
One by one, the others willspot me and come over with their
own spoons.
Together, we'll silently finishthe bowl and return to cleaning
(08:29):
up.
We always share just the onebowl.
Somehow.
This is one of my favoriteparts of the night.
Here's my slightly adaptedversion of the tartine recipe a
little less sweet and a littlemore salty.
Like tartine, though, I useValrhona cacao powder, which
makes all the difference.
I love the imagery that shecreates around the idea of this
(08:51):
one bowl of pudding bringingeverybody together.
Everyone's all working on theirtasks, cleaning up because they
want to get home.
It's been a long day andthey've been serving food to
others and then this one littlebowl of pudding, unassuming,
shared in its vision ofdeliciousness, brings everybody
by with their spoon.
Doesn't that sound nice?
So we're going to be talkingabout this bittersweet chocolate
(09:13):
pudding today.
Now she does mention that sheuses this particular type of
cacao powder which I am notfamiliar with and I did not use
because I used what I had onhand, which is a cacao powder in
a glass jar, the package longsince tossed away.
I think any cacao powder willwork Well.
The recipe written in this bookis beautiful and delicious.
(09:33):
It wouldn't be Bite Me the ShowAbout Edibles if I didn't take
this beautiful recipe andelevate it.
Now, the first thing that I hadto do for this particular
recipe.
It doesn't really call for atraditional fat, if you will
like an oil.
So the ingredients are fourounces of bittersweet chocolate,
eggs, half and half milk,cornstarch, sugar, cacao powder,
(09:58):
salt.
So most of the recipes that I'moften doing for this show are
going to have something like aninfused butter, infused coconut
oil, and then it's pretty easyto make that integration, that
infusion point, because you'rejust going to swap out some of
your infused fat or oil forwhat's called for in the recipe,
whether you're putting in all100% infused fat or oil or
(10:21):
whether you're doing a ratio,whatever is your preference.
But this one was a little bitdifferent.
So what I decided to do was toinfuse the milk.
I haven't done that in quitesome time, but I thought this
would be a good opportunity totry it again and see how it
worked out.
What I did was well, first ofall, I was generously gifted
some Charlotte's Angel, which isa CBD dominant cultivar, from
(10:45):
Brian out of Ontario, and Brian,if you're listening to this,
thanks again for that.
It was much appreciated.
And he did recommend the CBDflower that he gave me be used
for edibles specifically, and Iwas more than happy to comply
specifically.
And I was more than happy tocomply.
So what I first did was I, infew, I decarbed all the cannabis
flower, all the CBD flower inmy ardent because I just wanted
(11:06):
to do the whole thing all atonce and the ardent can hold up
to two ounces Now.
Of course I could do it in myoven as well, but I have an
older roommate.
If you have been following alongwith this show for a while or
if you're just joining in forthe first time, I live with my
93-year-old dad and while hissense of smell doesn't seem to
(11:27):
be as acute as others, forinstance, I have been growing a
little bit of weed in the house,in a tent.
I didn't have the fan with thecharcoal filter running, and
when some people came overaround Christmas and family my
sister specifically they noticedright away the smell of the
weed and then I turned the fanon and it does it like the spell
(11:48):
.
They're like, yeah, hugedifference.
My dad has never said a thingabout it, because I just don't
think when you're 93, you smellas well as you did when you were
my age or younger or whatever.
I don't want to get old, Iguess my oh, yeah, I've lost my
train of thought for a second.
The reason I was using theArden, when I could, of course,
do it in the oven as well, isbecause, well, I have an Arden,
I might as well use it, but alsoit really keeps the smell down
(12:12):
If I did it in the stove, theentire house would stink, for,
you know, a while, and that'sjust something I don't want to
hear any commentary on.
Would he particularly care?
No, but it's also being mindfulof him as well.
He's not really a cannabis user, so why put him through that?
(12:33):
So I have the Artem.
I used it.
I did all the CBD flower onetime and then I jarred and
labeled the rest so I'd have iton tan for the next time.
I wanted to make an infusionand then I used my Levo and this
is the blessing of being anedibles podcasters have all
these tools at my disposal.
But I used the Levo to infusesome of the milk, and one of the
(12:57):
reasons I chose the Levo inthis particular instance is,
even though it has somedrawbacks, it does make
dispensing.
Oh shoot, I have to clean itout still.
It does make dispensing reallyeasy.
So you just press a button andit dispenses into a container of
your choosing, and what I usedwas five grams of the CBD flour
to one cup of half and half milk.
(13:18):
The recipe called for three cupsof half and half, but I knew if
I infused the whole thing, Iwould need a lot more cannabis
to do it, and then it wouldprobably be the taste would
probably be too much the weedtaste.
Specifically, when I dispensedthe infused milk from the device
, you could smell the nuttyflavor of the weed.
What I did in the machine was160 degrees Fahrenheit for two
(13:43):
hours and that seemed to workperfectly well.
If you had sous vide, a sousvide immersion circulator, that
would also work well for this,because that would also you
could put it right in a jar anddo it that way.
Then you'd have to strainafterwards, and you could
probably also do this on a stovea stovetop version of this,
where you would put your milkand cannabis in a jar and then
(14:05):
put it in a pot of water,because I think you would want
to heat this gently so that youdon't scald the milk.
That's the one thing that youwant to be mindful of when
you're doing a more delicateinfusion like this one.
I infused the milk and then Iwas ready to make the actual
pudding.
You may be thinking but I don'twant to infuse the milk, I don't
want to take those extra steps.
Are there other ways that I canpotentially infuse this?
(14:27):
The answer is, of course, youcould infuse the sugar.
Now, if you don't have infusedsugar on hand as it is, then
that's a bit of a process.
But you could also potentiallyuse a concentrate or a powdered.
What do they even call those?
I don't even know.
I actually have some in mycupboard right now.
I keep forgetting about thembecause I don't tend to use them
(14:47):
too much and I think they werefrom a while ago.
So they have a slight edge ofthat distillate taste, which
also means you're using adistillate.
But you can get powders now thatyou can use to infuse things,
and perhaps they've gottenbetter since I bought some, but
I did find that they had a bitof that bitter edge In
distillate.
If you have enjoyed anycannabis beverages while they
(15:08):
are also getting much better, alot of them did have that like
distillate aftertaste.
Some of you out there might benodding like yes, margaret, I
know exactly what you're talkingabout.
But I think a concentrate wouldalso work very well for this
and if you have one of those, ifyou have an RSO or a FICO on
hand, you could also use that atthe end of this recipe
(15:30):
beautifully.
So those are a couple of ideasfor other infusion points if
infusing milk has no interest toyou, which I completely
understand, and that's thebeautiful thing about making
your own edibles is that you aretaking control of your high
life and doing things how youwant to do them.
You are controlling the wholeprocess, which includes how
you're going to infuse yourdelicious recipe.
(15:53):
Next we are cooking the pudding.
Now it was actually a prettysimple process to make this
pudding.
However, I have realized as oflate that perhaps my own setup
isn't ideal, because there's acouple of steps.
Basically, you're going to putthe chocolate in a large
heatproof bowl, and then you puta sieve over top of it and you
(16:14):
set it aside.
And then you also lightly whiskthe eggs in another bowl and
set that aside as well.
And then you're putting themilk into a saucepan over low
heat and then, once it juststarts to come to a simmer
emitting a little bit of steam,you don't want to let it boil
because, as she explains here,when dairy boils, its emulsion
(16:36):
breaks and its proteinscoagulate.
The texture of a custard madewith boiled dairy will never be
completely smooth.
So I'm glad she included that,because that sort of explains
why you don't want this to boil.
So you're going to, as you'rebringing that to a very light
simmer.
In another bowl you're whiskingtogether your cornstarch, sugar
(16:57):
, cacao powder and salt and then, once you do bring the milk up
to temperature, you're going towhisk some of it into your
powdered ingredients and thenput it all back in the pot on
the stove and then you mix thisuntil it visibly thickens.
In my particular instance, thebook said use a rubber spatula
(17:20):
to get it thickened about sixminutes.
I decided to do this at a timewhen I was also sort of getting
dinner ready because like, oh,this would make a lovely dessert
.
But I think it's my stove.
I've had this experiencerecently, but this did not take
me six minutes.
This took me more like 25.
And I have to admit I was alittle irritated by the time I
(17:42):
was finished because this wassupposed to take six minutes.
So I think it really depends onyour stove and as somebody who
went from previously having agas stove to an electric range
that's probably I don't know howmany years old 10, 15, who
knows I just have to reallyadjust my expectations sometimes
.
So you know your stove and howlong this might take.
(18:04):
I've had this happen withanother recipe.
I was trying to do, where I'mtrying to bring something up to
a certain temperature and it'sso damn slow that the sugar got
burnt in the process.
This is a recipe I've tried tomake three times this other
candy recipe and I realized itmay be the stove that is the
mitigating factor that will notallow me to successfully create
this recipe, which I findendlessly frustrating.
(18:26):
Now I do have a hot plate thatI might try.
I think it's a convection hotplate, so I may have to pull
that out and see if I havebetter success with that,
because for some of theserecipes, a 25 minute time over
the stove stirring to thickensomething is a little ridiculous
.
But I'm sure anybody with a moreup-to-date technology because,
(18:46):
like I said, my dad tends tohang on to things for a very
long time, as perhaps we allshould, but sometimes technology
changes.
I will mention when I moved inwith my dad.
My dad has been living here byhimself for, oh, seven years
after my mom passed away and, uh, I brought a lot of kitchen
(19:07):
stuff with me because I like tocook, I like to experiment in
the kitchen.
I've been making edibles for ahot minute and so I was making
space for some of my things.
I never I there are stillthings I've never unpacked
because there's just not spacefor them.
But I also took the opportunityto sort of tidy things up for
him, because I hadn't been donein probably seven years.
(19:28):
And when I tell you he hadthings in that kitchen that were
there when I lived at the houseas a teenager I am not kidding.
I threw some things away.
I was just like dear God, thisthing is like 30 years old and
it's like a scrub brush orsomething ridiculous like that.
So I took the opportunity toclean out a lot of drawers.
Now I digress Back to ourrecipe.
(19:50):
So once it does thicken whichwill hopefully happen closer to
your six minute mark than to the25 minute mark that I
experienced you're going toslowly add the two cups of hot
pudding into your eggs whilewhisking, and then, once again,
you pour all back into the potand set it over low heat, and
then you're going to be cookingit a little bit longer not for
much longer, like one or twominutes at that point, of course
(20:12):
, it took me a few more than oneor two minutes and then you
pour it over the sieve, you pourit into the sieve and into the
bowl where your bittersweetchocolate resides, and you push
it through the sieve and thenthe heat melts the chocolate and
if you're going to usesomething like a concentrate,
(20:33):
this is where you'd want to addit in, because it's just all
going to be melding together andthen you add it to a blender
and mix it all up, or you canuse a stick blender in your bowl
, if you have one of those aswell, and then you can taste and
adjust the salt as needed.
So, yeah, that is the perfectspot to add your concentrate, if
(20:53):
that's what you're planning ondoing, or your powders, or
whatever it is that you choose,you opt for, and then that's it.
You can serve it immediately.
Now, I didn't serve itimmediately because by the time
I was done I was a littlefrustrated and needed to eat
some actual, real food, but Idid put it in the blender and
mix it all up, and then I put itin the fridge and last night,
(21:17):
when I was making it I thinkthis was again because some of
these things took so long itdidn't seem super thick.
I was kind of like is this theway it's supposed to be?
But when I took it out of thefridge and I got out a spoon and
I had a taste just before Irecorded this episode, to make
sure that everything was as itshould be and it had thickened
up considerably.
(21:38):
It is a pudding texture and soit worked.
I'm pretty happy about that.
But I think you, my dearfriends, would have a much
different cooking experiencethan I did.
So I was tasting it.
There is a hint of that cannabisnutty flavor in this particular
(21:58):
one, in this particular dish,because I infused the milk,
which did confirm my decision toinfuse only a portion of the
milk and not the entire calledfor three cups.
The flavor, the chocolate it'sso chocolatey and so rich and it
says it's bittersweet.
(22:18):
There's nothing bitter aboutthis, but it's also not like
that cloying fake, overly sweet,sweet.
It's perfect when you put it ina nice little dish and present
it.
It makes six servings, based onthe figures in the book.
You can refrigerate it, coveredfor up to four days.
(22:41):
I suspect it may not last thatlong because it is really good
and if you're somebody that doesnot like the cannabis taste at
all, then perhaps choosinganother infusion point might be
better for you.
But it was a mild flavor, notstrong and, of course, because
there is such a rich chocolateflavor, I really find that it
(23:01):
doesn't mask it per se, but itdoes integrate it very well.
So, as I mentioned earlier, Iuse five grams of flour and one
cup of milk, and I decided toput this into my calculator
because why not?
I have a calculator on mywebsite and I might as well make
use of it, because I'mpreaching about it all the time
Actually, I do do that often butI decided to try it this way
(23:24):
because I do have a tea check aswell, but I don't know if the
tea check will actually tell methe cannabinoid content of
chocolate pudding.
That is one of the limitationsof a tea check.
So it did give me the total perentire infusion, but per
serving let's see.
(23:49):
Per serving and like I said,it's a six serving recipe there
was 8.68 milligrams of THC and112 milligrams of CBD per
serving.
So even with only a 13% CBDcontent of the flour, it still
(24:11):
delivers a pretty nice servingof CBD, which also a lovely way
to unwind and enjoy your eveningif you're having this, like as
an after dinner dessert.
And now it's your turn.
I will be sharing this recipe,with credit, of course, to Samin
Nosrat.
I encourage you to try makingthis and share your creations
(24:32):
with me.
I would love to see what youcome up with, how you decided to
infuse it or maybe you chosenot to infuse it for whatever
reason.
I would love to hear how yoursturned out, and I hope to God it
takes you less than six minutesto stir that stuff.
But even if it doesn't, at theend of the day it was worth it.
This pudding is delicious.
You will impress your friends,impress your family, impress
(24:53):
your loved ones.
Thank you for tuning in, myfriends.
Don't forget, you can alwayshead over to bite me podcastcom
to use that dosing calculator.
There's a lot of otherresources over there as well.
And please share this episodewith another chocolate lover in
your life.
I'm thankful for your help andsupport in this manner.
That's it for this week, myfriends.
(25:15):
I am your host, margaret.
Stay high.
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