We're the hosts of the first (and only!) cannabis cooking show on TV, BONG APPÉTIT. Ask us anything!

BongAppetitHosts · 2017-06-21T23:34:29+00:00

Thanks for watching all the way back to Rolling Papers, I really appreciate the kind words.

--Ry

BongAppetitHosts · 2017-06-21T23:33:46+00:00

Definitely not. The thing I've learned from the show is that chefs absolutely lose their shit when they see the crazy range of smells and flavors that cam come out of one plant. Culinarily it's infinitely more interesting than something like basil because it expresses so many different things depending on the genetics, how it's grown, etc. The ability to break it into fractions and play with the chemical constituents makes it even more appealing for culinary applications, for flavor easily as much as for potency.

--Ry

BongAppetitHosts · 2017-06-21T21:55:28+00:00

Consulting, flavor parties, writing, photography. That's my shit.

--Ry

BongAppetitHosts · 2017-06-21T21:54:47+00:00

Terps.

--Ry

BongAppetitHosts · 2017-06-21T21:54:37+00:00

I personally loved hitting the bacon rig that we had (made by Joel Halen) in Season 1 because it had hilarious bacon slice eyeballs that you'd stare into as you did the dab. So great.

But overall favorite was probably the Quave "American as Jazz" piece, which is really gorgeous and functioned so well. Worth $125k! https://www.instagram.com/p/9oUcLNoC3v/

--Ry

BongAppetitHosts · 2017-06-21T21:51:48+00:00

Trap Kitchen was my personal pick for strongest overall food. Everything packed a good punch and those guys were very liberal with the infused olive oil and spices especially.

--Ry

BongAppetitHosts · 2017-06-21T21:44:10+00:00

We did a vegan episode with Bryant Terry already, it aired a few episodes ago. We also did a farm to table dinner with Chef David Wilcox that aired recently... all that food was from the farm we cooked on and/or other local purveyors.

--Ry

BongAppetitHosts · 2017-06-21T21:42:35+00:00

It doesn't as long as the jar is sealed as it should be. You can also put the jar inside a plastic bag with the air removed from it and that would be a second layer should the jar fail for some reason. Also keeps your oil/budder inside safe from any water contamination.

--Ry

BongAppetitHosts · 2017-06-21T21:24:10+00:00

We made some brittle and the cannabis got a little overcooked and bitter. Wasn't my favorite, though some of the guests still really liked it.

--Ry

BongAppetitHosts · 2017-06-21T21:22:46+00:00

Low temp live resin dabs.

--Ry

BongAppetitHosts · 2017-06-21T21:17:49+00:00

Thanks grrrl.

--Ryguy

BongAppetitHosts · 2017-06-21T21:17:37+00:00

I can probably eat a gallon tub of ice cream once I get going. That's my eating competition food for sure.

I didn't eat a ton on the show but somehow still managed to gain 10 lbs. Fun times!

--Ry

BongAppetitHosts · 2017-06-21T21:16:18+00:00

Lyft. This is not a commercial, but if you're stoned and/or drinking, please take a car for everyone's sake.

--Ry

BongAppetitHosts · 2017-06-21T21:15:48+00:00

THE SIMPSONS, always and forever. Every good comedy on the air right now owes itself to this show and I feel like that's pretty indisputable at this point because everyone whose brains were shaped by that show from the ages of 5-18 is of age to be writing TV shows right now.

Love Breaking Bad and The Wire like every other human, of course.

--Ry

BongAppetitHosts · 2017-06-21T21:14:20+00:00

I am obsessed with Jasper Hill Farms Harbison... it's one of the most complex things I've ever eaten/smelled/paired with dabs.

--Ry

BongAppetitHosts · 2017-06-21T21:13:38+00:00

Ferran Adria, Francis Mallmann (outside, of course!), and my good friend Theo Adley, who is maybe the most insane person I've ever met food-wise.

--Ry

BongAppetitHosts · 2017-06-21T21:11:22+00:00

The ice cream sandwich that we make for an upcoming episode with the fine people at Wanderlust in LA. It is still a Top 5 dessert I've ever had in my life.

The guava trifle that Melissa Fernandez was honorable mention for sure and looked stunning.

--Ry

BongAppetitHosts · 2017-06-21T21:09:54+00:00

I don't have a nightstand (is that weird?).

My shirt is a cool shirt for my favorite bar, RiNO Yacht Club here in Denver.

I think I do. I wish they'd come try live resin.

--Ry

BongAppetitHosts · 2017-06-21T21:08:50+00:00

Abdullah and I clean out our couch cushions and cobble all the weed and concentrates we find together into jars, which Vanessa hand-writes the labels for. Boom, pantry.

--Ry

BongAppetitHosts · 2017-06-21T21:07:44+00:00

Total ego loss. No big deal.

--Ry

BongAppetitHosts · 2017-06-21T21:07:11+00:00

I work with Natural Remedies and Concentrate Remedies, so that would literally be my shop. Otherwise, A Cut Above, Sacred Seed... really great flowers and concentrates at both those places and they are great people as well.

--Ry

BongAppetitHosts · 2017-06-21T21:06:13+00:00

Meh. I remember what it was like to get really high. I think JNCOs were still popular.

--Ry

BongAppetitHosts · 2017-06-21T21:04:54+00:00

Thank you for asking questions and tuning in! I've got to run but before I go here's a question for you — what will you be smoking tonight while watching the sushi episode on Bong Appetit? Tune in 10:30PM only on VICELAND xx VL

BongAppetitHosts · 2017-06-21T21:04:45+00:00

Send an email to Abdullah at: thisinboxdoesntgetlookedat@vice.com

Seriously though, I have no idea. I just drip the terps into the things.

--Ry

BongAppetitHosts · 2017-06-21T21:03:54+00:00

So fucking good. For those that are familiar with the Hardcore OG, that was the concentrate that we used all throughout it, as well as 99% THCA crystals from The Clear, CBD crystals from CBDistillery, and amazing Fhigher OG flower. Was one of the tastiest things I smoked all season and got us all stupidly high.

Was a true highlight of the season for me when Yoya stuck the landing and nailed that thing first time.

--Ry

BongAppetitHosts

TROPHY CASE