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Better Your Condiment Game with Cannabis Infused Curry Ketchup · Bite Me The Show About Edibles

• 1:14
  Speaker 1: Hello, friends, and this is episode 288.
• 1:18
  Speaker 1: And today we are doing curry ketchup, your new favorite condiment.
• 1:22
  Speaker 1: Welcome to Bite Me, the show about edibles, where I help you take control of your high life.
• 1:27
  Speaker 1: I'm your host and certified gonger, margaret, and I love helping cooks make safe and effective edibles at home.
• 1:34
  Speaker 1: I'm so glad you're here and welcome back, friends of Bite Me, the podcast that explores the intersection of food culture and cannabis, and I also help cooks make great edibles at home.
• 1:46
  Speaker 1: But I am glad that you're here for another fantastic episode and if you're just tuning in for the first time, I am glad that you found me and if you've been here for a while.
• 1:55
  Speaker 1: Thank you, thank you, thank you.
• 1:58
  Speaker 1: It's not easy creating a show from scratch, and I am competing against big studios with famous names and huge budgets.
• 2:04
  Speaker 1: And I'm not doing this to compete.
• 2:07
  Speaker 1: I'm doing it for the love of podcasting, for the love of cannabis, for the love of edibles and, now that I've been doing it for a while, for the love of all of you, because this wouldn't be possible if I didn't have people listening on the other end.
• 2:19
  Speaker 1: And today we are going to be talking about condiments.
• 2:27
  Speaker 1: Yes, we're diving into the wide world of condiments.
• 2:29
  Speaker 1: Well, one specific condiment today, the classic staple that you'll find in most homes in North America, even though I don't eat a lot of ketchup myself.
• 2:39
  Speaker 1: But when we're talking homemade ketchup, that's a different story.
• 2:42
  Speaker 1: Now, before we get into today's episode, of course I need to ask where are you listening from?
• 2:48
  Speaker 1: I would love for you to let me know.
• 2:50
  Speaker 1: You can send me a message on the fan mail right inside your podcast player.
• 2:55
  Speaker 1: Let me know and I'll shout it out on the next episode, or next couple of episodes, depending on when you hear this particular one.
• 3:02
  Speaker 1: But where are you listening from?
• 3:03
  Speaker 1: Would this really be a Bite Me episode if I didn't do a little bit of Stoner Trivia?
• 3:09
  Speaker 1: Well, yeah, it would be, actually, but we're going to do Stoner Trivia today, pulling a random card out of the deck for Storner Trivia race to 420.
• 3:19
  Speaker 1: This subject is sports and the question is a photo mysteriously appeared of what Olympic gold medalist smoking marijuana out of a bong.
• 3:28
  Speaker 1: Was it Michael Phelps, bruce Jenner or Lindsey Vonn?
• 3:34
  Speaker 1: I actually don't know the answer to this particular one, but hey, Olympiasts are just like us, aren't they?
• 3:41
  Speaker 1: A photo mysteriously appeared of what Olympic gold medalist smoking cannabis out of a bong?
• 3:46
  Speaker 1: And if you answered Michael Phelps, you would be correct.
• 3:49
  Speaker 1: I do not remember hearing about that in the media.
• 3:52
  Speaker 1: I'm sure when it happened it was probably put all over the media, because those types of things do tend to make the media.
• 3:56
  Speaker 1: I'm sure when it happened it was probably put all over the media because those types of things do tend to make the news.
• 3:59
  Speaker 1: I don't remember if it was positive or negative.
• 4:02
  Speaker 1: Do you recall?
• 4:02
  Speaker 1: I might have to find an article about that and post it in the show notes for y'all, because I'm curious.
• 4:07
  Speaker 1: Also, follow up the trivia with a little bit of a joke for you today.
• 4:12
  Speaker 1: Why did the ketchup blush?
• 4:13
  Speaker 1: Because it saw the curry powder was getting spicy.
• 4:17
  Speaker 1: Today we're making a spiced up classic curry ketchup and this was inspired by Willie and Annie Nelson's Cannabis Cookbook.
• 4:31
  Speaker 1: And there's a few reasons I picked this one.
• 4:33
  Speaker 1: One I've made it more than once because I tested it without infusing it at first, even though this was a pretty simple recipe and I probably could have.
• 4:40
  Speaker 1: But it's good in my household to have two versions anyway.
• 4:43
  Speaker 1: It's easy, it's delicious and it is perfect for all those wonderful things that we love to put ketchup on.
• 4:50
  Speaker 1: If you haven't heard last week's episode, I did a full review of Willie and Annie Nelson's Cannabis Cookbook, so I encourage you to check that episode out.
• 5:00
  Speaker 1: Have you ever dipped your fries in something so good?
• 5:02
  Speaker 1: It made you see life a little bit differently?
• 5:04
  Speaker 1: That's what this particular curry ketchup offers.
• 5:08
  Speaker 1: Let's find out why.
• 5:10
  Speaker 1: So what is curry ketchup?
• 5:11
  Speaker 1: It is a tangy, slightly spicy condiment popular in Germany and the Netherlands, and this is particularly interesting to me, of course, because I spent two months in Germany last year.
• 5:22
  Speaker 1: I have a really good friend that lives there.
• 5:24
  Speaker 1: I also know other people there in Germany and I am learning German myself.
• 5:30
  Speaker 1: Ich lerne Deutsch, which, to all my German listeners out there, I apologize, entschuldigung, as they might say, es tut mir leid.
• 5:39
  Speaker 1: Now I'm just showing off Curry ketchup, also called.
• 5:43
  Speaker 1: I hadn't actually heard this word until today that somehow they did not include this in Duolingo.
• 5:49
  Speaker 1: Surprise, surprise.
• 5:50
  Speaker 1: But curry ketchup is also called Curry Gewürz Ketchup in Germany, and it's a spiced variant of ketchup and a common sauce in Belgium, germany and Denmark and the Netherlands.
• 6:04
  Speaker 1: It's typically served on prepared meats such as frikandel which I'm not even sure what that is or French fries, and in Germany it is the basis of the dish currywurst, one of the most popular in the country and I did eat some currywurst while I was there because it was.
• 6:19
  Speaker 1: It was everywhere and it was really good and it did not disappoint.
• 6:23
  Speaker 1: Basically, it's like regular ketchup with a warm, fragrant kick from the curry powder.
• 6:28
  Speaker 1: So this is sort of like an amplified version of your regular ketchup.
• 6:31
  Speaker 1: So we're elevating it in two ways.
• 6:33
  Speaker 1: So let's get started.
• 6:44
  Speaker 1: The ingredients.
• 6:44
  Speaker 1: One of the reasons I liked this recipe is because it was simple to make.
• 6:46
  Speaker 1: You can take a kitchen staple and elevate it and add some things to make it your own, but you can do with stuff you probably already have in your cupboard, which is what I always love.
• 6:55
  Speaker 1: I love when I don't have to run out to the store and buy something special that may or may not get used ever again.
• 7:00
  Speaker 1: You're going to start with tomato paste, which is the base.
• 7:03
  Speaker 1: You're going to need your curry powder, which is going to add the depth and warmth and a little earthiness.
• 7:08
  Speaker 1: Vinegar it's just white vinegar needed for this recipe brings acidity and balance to sweetness, and the recipe calls for agave.
• 7:17
  Speaker 1: I did not have agave.
• 7:18
  Speaker 1: It is a wonderful.
• 7:20
  Speaker 1: It's like a syrup texture that is wonderful to have on hand.
• 7:25
  Speaker 1: It is used a lot in vegan cooking.
• 7:27
  Speaker 1: Or you can use honey, which is what I did in my particular instance, because I have some of that on hand and that enhances the flavors and smooths out the sharp edges.
• 7:36
  Speaker 1: And then, of course, you're going to have your cannabis infused avocado or grapeseed oil.
• 7:40
  Speaker 1: It calls for either, and one of the reason they choose this oil is because, obviously, it's infused.
• 7:46
  Speaker 1: So that's the special ingredient that's going to take this from ordinary to extraordinary.
• 7:50
  Speaker 1: But it's also an oil.
• 7:52
  Speaker 1: Either of these oils will not have a distinctive taste or flavor.
• 7:56
  Speaker 1: To muddy what's already going on, you're going to need a medium onion and some garlic.
• 8:02
  Speaker 1: That's it.
• 8:03
  Speaker 1: Most folks will have many of these things on hand and if you have to in a pinch, use something like an olive oil instead, or even a coconut oil.
• 8:12
  Speaker 1: You can, but just know it is going to affect the overall flavor of this curry ketchup.
• 8:16
  Speaker 1: But just know it is going to affect the overall flavor of this curry ketchup.
• 8:19
  Speaker 1: I'm going to remind you again to start low and go slow.
• 8:22
  Speaker 1: Let's say it all together, because I know we say it often, but all together now start low and go slow, because no one wants to be couch locked over some fancy ketchup the way this was written in the book.
• 8:34
  Speaker 1: It says it will give you 7.9 milligrams per tablespoon.
• 8:38
  Speaker 1: They wrote it out in the book.
• 8:40
  Speaker 1: The avocado oil they used for this recipe they used an ounce of cannabis, which is 28 grams to 32 fluid ounces, or about a liter of your avocado oil.
• 8:52
  Speaker 1: They did the same for the grapeseed oil and, of course, without knowing how potent the cannabis is, which they didn't list in the book, your result will vary and if you're uncertain, you can always head over to bitemepodcastcom under cannabis resources and find the free calculator that you can use to figure out at least a range of how potent this particular version is for you, because, of course, some people might find 7.9 milligrams per tablespoon to be an ideal dose.
• 9:21
  Speaker 1: It could be too much, it could be definitely not enough, and this is why it's difficult to talk about dosing sometimes on a show like this, because I know how varied people's tolerance levels are.
• 9:32
  Speaker 1: But this is where things like calculators come in very handy, and it may not give you exact results because, of course, unless you know how potent your cannabis flower is, it can.
• 9:43
  Speaker 1: It means you're sort of guessing in some respects, which is going to affect your results.
• 9:48
  Speaker 1: But having a benchmark or a framework is super helpful to provide at least some context.
• 9:54
  Speaker 1: You can know where start.
• 9:56
  Speaker 1: Let's walk through how to put together this recipe.
• 9:59
  Speaker 1: It's pretty simple.
• 10:00
  Speaker 1: You start out by heating your cannabis oil on medium heat medium to medium low heat and then you add your onion and your chopped onion and garlic.
• 10:08
  Speaker 1: You don't have to chop it too fine.
• 10:11
  Speaker 1: I know in the book it says to dice the onion, but I'm an impatient lady and I did not do that because it also says in the end you're going to blend this.
• 10:19
  Speaker 1: So just keep that in mind.
• 10:21
  Speaker 1: You're going to add, after you cook up the onion and garlic, your tomato paste, and then you add water to help deglaze the pan and then after that you add the agave, vinegar, curry and salt and you cook it for about five minutes and then you blend it.
• 10:36
  Speaker 1: And I'm doing the dramatic pause here because you're going to be like what, margaret, that's it, that's all you have to do.
• 10:42
  Speaker 1: And I'll be like, yeah, and you just could say you made your own homemade curry, ketchup that's infused, and people will be so damn impressed.
• 10:49
  Speaker 1: You want to taste, test whatever it is that you're making.
• 10:52
  Speaker 1: Get out your batch of tasting spoons and give it a taste and see how you like it, because you can always adjust some of the sugar content through the honey or the salt if you need to adjust it a little bit.
• 11:04
  Speaker 1: Like a good joint, maybe it needs some time to mellow.
• 11:07
  Speaker 1: I was tasting it, I did taste it ahead of time and it was really good.
• 11:11
  Speaker 1: But when you give it a little bit of time to sort of let the flavors meld together, it becomes even better.
• 11:17
  Speaker 1: So if you can make it and then use it the next day, I mean even if you use it the same day, it's fine.
• 11:21
  Speaker 1: But let it rest Now.
• 11:23
  Speaker 1: It doesn't actually call for that in the book.
• 11:25
  Speaker 1: You can use it right away, of course, and when you do make it right away, it is going to be warm.
• 11:29
  Speaker 1: So keep that in mind, because you did cook it on the stove for five minutes.
• 11:32
  Speaker 1: But if you allow it a little bit of time, the flavors are really going to come together.
• 11:36
  Speaker 1: I was tasting it and it was delicious.
• 11:39
  Speaker 1: The next day it was even better and it makes about a cup of ketchup.
• 11:44
  Speaker 1: So if you find that you really enjoy it, this is an easy recipe to double if you want even more, because you're going to be using it a lot.
• 11:53
  Speaker 1: This is an easy one to pair with everybody's favorite things.
• 11:57
  Speaker 1: You can pair it with your fries, your bratwurst, your burgers, roasted veggies I mean, I don't typically use too much ketchup with my roasted veggies, but a homemade curry ketchup I would consider you could use it as a dip for chicken tenders.
• 12:10
  Speaker 1: Grilled cheese is why I was initially thinking about this, because I also made the grilled cheese from Willie and Annie Nelson's Cannabis Cookbook and it was delicious, and grilled cheese is just one of those comfort foods that I really love, especially when I'm like I don't know what feel like cooking for dinner.
• 12:25
  Speaker 1: I make a grilled cheese and this ketchup is really nice with that.
• 12:28
  Speaker 1: I am going to say that it is also nice with Kraft dinner and for my American listeners, mac and cheese.
• 12:35
  Speaker 1: Yes, we call it Kraft dinner in Canada.
• 12:37
  Speaker 1: It goes good with so many things, and there is actually.
• 12:40
  Speaker 1: I was out recently with one of my daughters and we went to a restaurant in town that has the best french fries ever, and one of the things that makes them so good is that they serve it with a house-made ketchup, and you can get other dipping sauces if you like, but that house-made ketchup is reminiscent of this curry ketchup, but I would dare say that this one's even better because it's infused.
• 13:01
  Speaker 1: Ketchup is reminiscent of this curry ketchup, but I would dare say that this one's even better because it's infused.
• 13:04
  Speaker 1: So I don't know what else you might want to use this for, but whatever you might want to use ketchup for, you can use your new and improved homemade curry ketchup instead.
• 13:14
  Speaker 1: It is sweet and tangy and spicy and I don't taste any of that green goodness in it, which is really nice.
• 13:22
  Speaker 1: You're just going to jar it up and put it in the fridge Cannabis infused curry ketchup.
• 13:27
  Speaker 1: So I think that's it for this week.
• 13:30
  Speaker 1: If you haven't listened to the cookbook review last week, then do check that one out.
• 13:37
  Speaker 1: Thank you for tuning in and don't forget to share this episode with somebody who might need a little condiment love in their life, a little condiment elevation and the Bite Me calculator cannabis calculator, potency calculator, whatever you want to call it.
• 13:51
  Speaker 1: You can find that over on my website and let me know how you ended up using your curry ketchup.
• 13:56
  Speaker 1: I would love to hear it.
• 13:58
  Speaker 1: I think that's it for this week.
• 13:59
  Speaker 1: My friends, I'm your host, margaret.
• 14:01
  Speaker 1: Stay high.