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"Ever get the munchies? You know what I&amp;#039;m talking about. There you are, hit suddenly with the need for a snack and then everything in the kitchen is fair game. Of course, those morning-after regrets \u2014 &amp;quot;Did I really eat all of that?&amp;quot; \u2014 are another thing entirely.   Luckily, a new generation of chefs has given the matter its due consideration and begun producing food with the discriminating stoner in mind. From poutine, that Quebecois staple of French fries, cheese curds, and hot gravy frequently consumed after the bars close, to tacos, marijuana has inspired numerous pot-smoking chefs to raise the bar for their fellow stoners, serving up new takes on old favorites. How about Roy Choi&amp;#039;s Korean-style tacos? Poutine with foie gras and oxtail gravy, dude?  New York Times food writer Kim Severson has boldly ventured into the world of cannabis-inspired cookery and come back unsullied but wiser for the experience.  Of course, today&amp;#039;s generation of chefs wasn&amp;#039;t the first to marry Mary Jane and fine cuisine. Anna Thomas, the groundbreaking author of The Vegetarian Epicure, published back in 1972, noted, &amp;quot;If you passed a joint around before dinner to sharpen gustatory perceptions, you most likely will pass another one after dinner, and everyone knows what that will do \u2014 the blind munchies can strike at any time.&amp;quot; I wonder if I still have any of those Oreos around in the kitchen? "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/food/news/a38012/haute-cuisine-for-stoners/?src=shelter_footer>