Abdullah heads to San Francisco to meet the folks behind THCheese, a gourmet medicated food purveyor, and explore the high end of the high life. He whips up a deliciously creamy medicated foie gras pâté mousse with executive chef Trevor Milbery and gets funky with cannabis-infused Camembert under the watchful eye of head cheesemaker Juliana Clark. To cap it off, the THCheese crew treats us to a curated paring where Abdullah learns how to pair wine, weed, and fancy edibles like a true aristocrat. Pinkies up!

WATCH NEXT:
Cannabis Olive Oils, Ceviche, and Prime Rib: Bong Appetit with Om Edibles: http://bit.ly/20rthlm

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This is very clever… although we can’t take much credit for it. An old Italian favourite with a slight twist based on all your suggestions. Homemade pasta crafted into large raviolo (singular for ravioli) and filled with a Parmesan pork ring, smoky pancetta and a whole egg yolk. It’s self-saucing from the inside!

Get the full recipe here: http://sortedfood.com/carbonararavioli

HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here: http://bit.ly/SortedYT

Whether you like it hot or cold, bitter or sweet, light or dark, dripped or poured, Los Angeles’ robust world-class coffee scene has it all. So grab a cup as MUNCHIES takes you for a caffeinated inside look at LA Coffee, from Good Land Organics’ high quality beans to the sorting, cupping and scoring of a premium batch with Intelligentsia’s Geoff Watts. Next, roast some beans with Copa Vida and learn how to make the ultimate brew at Portola Coffee Lab and a kick-ass coffee cocktail at Theorem, their concept bar. World Barista Champion Michael Phillips of Blue Bottle Coffee then schools us on making the perfect pour for your morning latte. There’s no doubt Los Angeles is emerging as a must-go destination for the world’s coffee-crazed.

“It feels like it’s at a fever pitch right now—give it two years and you’re going to see the face of LA coffee change dramatically. It will easily be one of the destinations that people will put on the map when they’re talking about journeys to Coffee Mecca.” –Michael Phillips, Blue Bottle Coffee

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How To Make the Perfect Cappuccino: http://bit.ly/1Jzso6b

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In this episode of FUEL, we follow undefeated professional boxer Jessie Vargas as he prepares for a career-defining fight against Timothy Bradley, Jr.

The goal? Not a pound over 147. We traveled to beautiful Mount Charleston, Nevada to join Jessie’s high-altitude boot camp in preparation for his interim WBO welterweight title fight. Guided by boxing legend Érik Morales and nutritionist Cicilio Flores, Jessie endures long runs, calorie-counting, and closed-door sparring rounds in his pursuit of boxing history.

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FUEL: Scrambling Up Mount Superior with Professional Rock Climber Alex Honnold: http://bit.ly/1QqcQmF

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The packet of instant noodles can often be sneered at… but do something different with them and you can come up with a real treat. We’ve opted for Noodle-Coated Deep Fried Shiitake Mushrooms, a Ramen-Ara and a Ramen Grilled Cheese.

Crispy Ramen Mushrooms: http://sortedfood.com/ramenmushrooms
Ramen-Ara: http://sortedfood.com/ italianramen
Ramen Grilled Cheese: http://sortedfood.com/ramengrilledcheese

Our other noodles dishes: http://bit.ly/20kmKc5

Ready to live the ultimate food lifestyle?
Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

Check it out here: http://bit.ly/2SiD6q6

This NEVER fails to get a “wow” at the table… a huge sticky toffee cake in a ring doused in rich, glossy, sticky toffee sauce and served with a sweet vanilla creme anglaise.

Get the full recipe here: http://sortedfood.com/stickytoffeebundt

Ready to live the ultimate food lifestyle?

Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

Check it out here: http://bit.ly/2SiD6q6

Kimberly channels her inner 18th-century Samurai as she gets treated to a private sushi dinner in the Hollywood Hills. The twist? The sushi has been elaborately plated on a naked woman by Chef Mark Scharaga of the Nyotaimori Experience. Kim enjoys the dinner as a guest, but when she strips down for a turn as the main course, things get interesting.

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Sex + Food: Edible Intimates: http://bit.ly/1PDUoSA

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These rice paper rolled spring rolls are super fresh, pretty healthy and seriously moreish. With so much crispy pork, peanut, sesame, soy and pickled veg they are an absolute winner and remind us of Vietnam!

Get the full recipe here: http://sortedfood.com/freshspringrolls

HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here: http://bit.ly/SortedYT

In June 2012, Chris Basso and Paul Halayko decided to transform a 5,000-square-foot old 1860 factory in Newburgh, NY into a place where people could gather with family and friends to play, eat, and most importantly, drink great beer. We were lucky enough to have brewmaster Chris and president Paul invite us into this old renovated factory to see the inner workings of Newburgh Brewing Company.

While showing us around, Chris demonstrates how he makes Newburgh’s October seasonal beer, Squashtober. In order to get that great fresh pumpkin taste, Chris takes local pumpkins, roasts them for four hours, and brews the pumpkin puree right into the beer. With the start of canning, Chris and Paul are hoping to share their beer throughout all of New York as well as most of the East Coast.

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Craftwerk: Tired Hands: http://bit.ly/1ZJ0Z93

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