Cooked With Cannabis: Season 1 Reviews

  • Oct 02, 2020

    This show is TRASH. Nobody guests with such insight as "bro thats awesome!". Misinformation like "CBD cancels out spiciness!". What is the purpose of having both the hosts and the judges taste the dishes? Do both groups contribute to who wins? I legitimately don't know after watching this. The worst of weed culture and cooking culture.

    This show is TRASH. Nobody guests with such insight as "bro thats awesome!". Misinformation like "CBD cancels out spiciness!". What is the purpose of having both the hosts and the judges taste the dishes? Do both groups contribute to who wins? I legitimately don't know after watching this. The worst of weed culture and cooking culture.

  • Apr 30, 2020

    Although the episodes become repetitive and the judges are "nice" to the contestants, this gastronomic series is still original, delicious and fun!

    Although the episodes become repetitive and the judges are "nice" to the contestants, this gastronomic series is still original, delicious and fun!

  • Apr 28, 2020

    As someone who avidly watched cooking shows this was a refreshing take and an obvious calmer session of television as the chef skills and recipes were actually complex and innovative. Every contestant was able to share what has encouraged their cooking journey, but also their connection to cannabis as one contestant boasts that it was life changing to help her manage her lifelong depression, another contestant as attested to cooking with cannabis for her mother who was faced with chronic pain from cancer treatment. The highlights are the narratives of those competing, the shift in cooking methods from themes like wedding dinner with all three courses including an elegant wedding cake dessert or futuristic cooking where liquid nitrogen and various alternative proteins are introduced. What in surface could be deemed as a stoner's paradise, lends itself to being faded, but with depth. The algorithms and ratios to create an eating experience arc was fascinating only highlighted by the hodgepodge panel of judges that range in popularity. As an Eastcoaster and die-hard transplant in New York City some the celebrity judges felt too obscure and in doing so, depending on the episode were clearly uneven in entertainment and over all interaction. Where the show also shines is the co-host Kelis, who could actually benefit from more cooking time as she chimes in with anecdotes and chef input with a velvety and thoughtful facilitation, one that couldn't be found in any other cooking show do to the intense magnitude of pressure and competition in Chopped or Iron Chef. Her jovial sensibilities are then off-set with a Leather, a brawny chef from PDX who loudly guffaws and kind of dominates space much like many people who might be toking a little too much in any circle at a party. There's always one. It helps that he is well-informed and compliments the chefs every round with solid feedback, yet throughout the show, I think audience might cross their fingers for more of Kelis's genuine charm to smoothen Leather's informative high energy. The set appears to be a hybrid of Urban Outfitters in the middle of Joshua Tree (if that's even a thing) cascaded with high end cooking stations, food pantry stocked with extraordinary treats, accoutrements, oils, and herbs. What brings this show to a growing stellar storyline (where Cooking on High previously on Netflix failed to do), is showcase the shift in cooking craft and technique from appetizer to dessert courses. We learn about the chef journey in a comprehensive way, unlike the often one dimensional tragedy trope that Chopped can succumb to. One chef emblazons tears after a victory shortly after uplifting West African culinary traditions of his ancestry and community in a touching and proud admittance that he cooks for "people who look like me." His philosophy but also his grilled Piri Piri Lamb chops amplified what this platform could be, elevated and heartfelt. Yes, you learn about various cannabis strains and mechanics on controlling highs between CBD and THC. Yes, the show attempts to de-bunk myths of crass tasteless junk to eat as pothead gourmet and conversely shares rich and complex plates worthy of competition. Yes, someone cooks with bugs and surprisingly this shocks judges and shocks them more for liking it? Over all, this show's first season doesn't just promise an amusing watch for those who partake. Cooked with Cannabis opens a new possibility of a savvy show that's low stress, laced with compassion between competitors, with people giggling and not just daintily chewing but gorging in food that they seem to throughly enjoy and blissfully praise. In this pandemic where ambulance sirens are every few minutes in cities like mine and the news is riddled with inept federal responses to crisis teamed with communal grief, Cooked with Cannabis allows viewers to get some chill, veg out, and binge watch people smirking and not debilitated by stress, refreshingly without pretension. I'm for this pipedream Kelis co-hosts and can't wait to see if the show sticks around to keep us laughing and elevated.

    As someone who avidly watched cooking shows this was a refreshing take and an obvious calmer session of television as the chef skills and recipes were actually complex and innovative. Every contestant was able to share what has encouraged their cooking journey, but also their connection to cannabis as one contestant boasts that it was life changing to help her manage her lifelong depression, another contestant as attested to cooking with cannabis for her mother who was faced with chronic pain from cancer treatment. The highlights are the narratives of those competing, the shift in cooking methods from themes like wedding dinner with all three courses including an elegant wedding cake dessert or futuristic cooking where liquid nitrogen and various alternative proteins are introduced. What in surface could be deemed as a stoner's paradise, lends itself to being faded, but with depth. The algorithms and ratios to create an eating experience arc was fascinating only highlighted by the hodgepodge panel of judges that range in popularity. As an Eastcoaster and die-hard transplant in New York City some the celebrity judges felt too obscure and in doing so, depending on the episode were clearly uneven in entertainment and over all interaction. Where the show also shines is the co-host Kelis, who could actually benefit from more cooking time as she chimes in with anecdotes and chef input with a velvety and thoughtful facilitation, one that couldn't be found in any other cooking show do to the intense magnitude of pressure and competition in Chopped or Iron Chef. Her jovial sensibilities are then off-set with a Leather, a brawny chef from PDX who loudly guffaws and kind of dominates space much like many people who might be toking a little too much in any circle at a party. There's always one. It helps that he is well-informed and compliments the chefs every round with solid feedback, yet throughout the show, I think audience might cross their fingers for more of Kelis's genuine charm to smoothen Leather's informative high energy. The set appears to be a hybrid of Urban Outfitters in the middle of Joshua Tree (if that's even a thing) cascaded with high end cooking stations, food pantry stocked with extraordinary treats, accoutrements, oils, and herbs. What brings this show to a growing stellar storyline (where Cooking on High previously on Netflix failed to do), is showcase the shift in cooking craft and technique from appetizer to dessert courses. We learn about the chef journey in a comprehensive way, unlike the often one dimensional tragedy trope that Chopped can succumb to. One chef emblazons tears after a victory shortly after uplifting West African culinary traditions of his ancestry and community in a touching and proud admittance that he cooks for "people who look like me." His philosophy but also his grilled Piri Piri Lamb chops amplified what this platform could be, elevated and heartfelt. Yes, you learn about various cannabis strains and mechanics on controlling highs between CBD and THC. Yes, the show attempts to de-bunk myths of crass tasteless junk to eat as pothead gourmet and conversely shares rich and complex plates worthy of competition. Yes, someone cooks with bugs and surprisingly this shocks judges and shocks them more for liking it? Over all, this show's first season doesn't just promise an amusing watch for those who partake. Cooked with Cannabis opens a new possibility of a savvy show that's low stress, laced with compassion between competitors, with people giggling and not just daintily chewing but gorging in food that they seem to throughly enjoy and blissfully praise. In this pandemic where ambulance sirens are every few minutes in cities like mine and the news is riddled with inept federal responses to crisis teamed with communal grief, Cooked with Cannabis allows viewers to get some chill, veg out, and binge watch people smirking and not debilitated by stress, refreshingly without pretension. I'm for this pipedream Kelis co-hosts and can't wait to see if the show sticks around to keep us laughing and elevated.

  • Apr 28, 2020

    I don't know much about weed but this show was interesting to watch. The format of the show could probably be improved.

    I don't know much about weed but this show was interesting to watch. The format of the show could probably be improved.

  • Apr 22, 2020

    LOVE THE SHOW!!! Only thing that could be better is guests, everything else is really fun to watch

    LOVE THE SHOW!!! Only thing that could be better is guests, everything else is really fun to watch