Wonderful article with amazing recipes.

A couple of issues.

Loss of the carboxylic acid group during activation makes the cannabinoids less, not more polar. Lower polarity compounds are more soluble in fats rather than the other way around as was stated in the article.

Also, the boiling point of THC is a little hard to pin down with published values ranging from 315 to 392 °F, but these are at reduced pressures, typically listed at 0.2 mm Hg. The boiling point at atmospheric pressure would be considerably higher. It would, however, be best to err on the side of lower temperatures - not only to avoid volatilizing the THC, but also the slow cooking probably makes the pork belly more delicious (and avoids turning any of the nitrites used in curing the pork into nitrosamines which are bad for you).

Thank you for the article and please keep doing others like it.

@1 Thanks for the clarifications! You're absolutely right: slow and low makes for delicious and nutritious belly. Crazy how hard it is to find a hard and faster answer for something as simple as the boiling point of THC, but it just illustrates how desperately we need scientific research in this area. Glad you enjoyed the piece!

Is the sharing of cannabis not also illegal under any circumstances???

Thanks for the article. The radio programme "Good Food" did a segment a few years back on an underground dinner thrown by some L.A.-area chefs: http://blogs.kcrw.com/goodfood/2012/06/t…

A snipe: Unless the oils' THC/CBD concentrations are absolutely standardised, I would suggest listing the concentrations in the oils as used by the various chefs in order to avoid wildly varying drugs-per-portion values in the results. That is, I'd like to see, e.g., the target mg[THC]/cup in the ice-cream receipt.