New challenge for chefs: making pot taste good

New challenge for chefs: making pot taste good | Local News | The Seattle Times:
"Cooking with pot faces two big problems:
It’s hard to control how high people get when they eat marijuana, and it really doesn’t taste that good. 
BOULDER, Colo. —Recreational marijuana is both illegal and controversial in most of the country, and its relationship to food does not rise much above a joke about brownies or a stoner chef’s late-night pork-belly poutine.
But cooking with cannabis is emerging as a legitimate and very lucrative culinary pursuit.
...Major New York publishing houses and noted cookbook authors are pondering marijuana projects, and chefs on both coasts and in food-forward countries such as Denmark have been staging underground meals with modern twists like compressed watermelon, smoked cheese and marijuana-oil vinaigrette.
“It really won’t be long until it becomes part of haute cuisine and part of respectable culinary culture, instead of just an illegal doobie in the backyard,” said Ken Albala, director of the food-studies program at the University of the Pacific in San Francisco.
Two problems, however, stand in the way: First, it’s hard to control how high people get when they eat marijuana. And second, it really doesn’t taste that good."