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Quotation of the Day for January 22, 2014"The bartender, who doesn't serve his concoctions to the public, uses a rapid-infusion technique to make a smoky marijuana-mescal, double charging a canister of mescal and marijuana with nitrous. The first charge dissolves the gas into the mescal; the second forces the mescal to permeate the bud. When the canister is opened, releasing the pressure, the enhanced alcohol seeps back out of the plant. He's got a friend who pairs marijuana with gin and chartreuse for a lighter profile. "It's being done all over the country," he told me. "It's so illegal on so many levels that no one talks about it openly."" - Dana Goodyear, in Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture. Submitted by: Mike Krawchuk Jan. 17, 2014  |
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