Bong Appetit: Making Mahjoun with Ice-Water Hash

1y
11:45
Description

In this episode of Bong Appetit, host Abdullah Saeed heads to California’s central coast to learn how to make ice-water hash and whips up a batch of cannabis-infused savory-sweet Moroccan mahjoun from a 1,000-year-old Berber recipe. Starting out at the farm of Emerald Alchemy’s Billie Thibodeau, Abdullah goes elbow-deep in icy water to process 12 heady pounds of Granddaddy Purple trim into pure hash. Then, we’re off to the commercial kitchen of Deborah Schatan (Edible Complex) to make the mahjoun, which is loaded with a menagerie of nuts, fruits, spices—and, of course, hash. Up Next: Chef’s Night Out: Pink Zebra - http://bit.ly/1PMVWPV Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice More videos from the VICE network: https://www.fb.com/vicevideos