Food

Kitchen

Dosing a can is arithmetic: pour it, and the milligram count on the label is what you drink. Dosing food is not. Heat degrades THC over time, fat pulls it unevenly into a mix, and a batch of anything baked or simmered is never perfectly homogeneous, so the same recipe can land differently slice to slice. This section stays small on purpose and sticks to methods where the dose per serving is still something you can actually know.

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  Why food is harder than a drink

  A can tells you the number. A pan does not, and four separate things move it before anyone takes a bite.

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  The no-cook method

  Fold a known dose into something cold and finished. It is the only approach where the arithmetic survives contact with the kitchen.

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  What to eat alongside

  Food on board changes the curve, and some flavours sit better next to a dosed drink than others.