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Lucas is an Austrian born chef, living and working as a chef in Berlin, Germany. With a love for cannabis and good food, he routinely hosts infused dinners for friends, family and fellow chefs. As a Certified Ganjier, Lucas hopes that Germany will soon be one of first European countries to legalize cannabis that he might bring his knowledge and expertise out into the open.
- Canada’s Guidance on Alcohol & Health – new recommendations
- Ganjier Cannabis Sommelier program
- Ganjier Lucas uses sous vide to decarb without smell and the same method to infuse
- Anova immersion circulator
- Add your infused butter into ice cube trays to freeze into convenient portions
- Freezing into ice cube trays works well with infused treats too
- When Lucas hosts an infused dinner he prefers to use extracts for dosing precision
- He decarbs the extract, lets cool, refrigerates to preserve terpenes and uses them right in the sauces, butters, etc
- Pros of using a dry herb vaporizer – the Already Vaped Bud (AVB) – below are 2 of my fav
- Generational Perspectives – episode with my father
- Spannabis cannabis conference hosted yearly in Spain
That’s it for this week friends. Please email me any questions, comments, pictures of your creations or anything else, I love hearing from listeners! Direct messages to [email protected] or the podcast hotline.
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Stay high,
Marge
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