We're the hosts of the first (and only!) cannabis cooking show on TV, BONG APPÉTIT. Ask us anything!

The pantry on this show is crazy, I keep trying to wrap my head around how people have come up with whatever science experiments were needed to turn the base product into so many different things.

I guess my question is, what's the maximum amount of times per episode Ry's allowed to say "terpenes" before the director throws something at him?

We have an incredibly patient director, so not shots fired yet. BUT our cannabis producer yelling "terps on set" is like nails on the chalkboard. -VL

Terpenes terpenes terpenes terpenes terpenes :) --Ry

is the weed expensed to vice or for legal reasons do you have to procure it yourselves? what kind of legal counsel does vice provide in making the shows?

I grow all the weed for bong appetit in my butt

-abdulllllah

Hi there, your show encouraged me to experiment with CBD which has stopped my seizures completely! I now follow an almost exclusively Ketogenic diet and combined with THC/CBD, I'm almost completely off all my other medications. So thank you guys! :D

My question: What type of technological advancement is missing from the cannabis industry? What would make your lives in the cannabusiness easier if "that thing" existed?

that's amazing to hear! stories like yours are the reason we do this show!

i'd like to see technology geared towards facilitating home cultivation, the more people grow weed at home, the happier a place the world will be -abdullah

WOW! Love to hear that our show had a real impact on your life. Like Ry said, we need to destigmatize, regulate, research and legalize cannabis so more patients like yourself can gain access to this life saving medicine. Thank you for watching!

Congrats on your progress! Diet and cannabis is really a magical combination for proper health and combatting all kinds of ailments.

It's not really a technological advancement as much as it is a legislative/human one, but we really need more consistent lab testing industry-wide and all regulated cannabis markets need to establish standards for testing, because right now it's a total crapshoot. We try our best to dose edibles correctly, etc., but the actual numbers of any given thing are totally dependent on the lab testing. Maybe it's better technology also, but that's my biggest complaint about the industry that is holding us back as far as being a reliable and effective medicine similar to what you'd see with pharmaceuticals.

--Ry

Would you ever consider putting together a video on cooking with concentrates? I'd love some straight forward instructions on how to properly use them. The other tutorials you've done have been wonderful.

Love the show!

We would love to do more of this. Noted! Simple instructionals are one of the biggest requests we get, as the show doesn't usually allow for a full explanation of everything for time reasons.

--Ry

First off, I love all of you, and love all the creativity each of you bring to the table! What are your favorite infusions to do at home beyond the average cannabutter? ( I love infused honey)

At home I just have some strong VG tincture and some even stronger infused coconut oil I made using the Ry jar method -abdullah

What's the best way to decarb?

In the episode where your guest chef decarbed in a Sous Vide it seemed like a game changer to me and seemed like the most efficient way to accomplish the task and preserve the flavor of the flower. Is this the best method or is there a superior way to do it?

We use a really great process called the jar method. You put the cannabis flower, fat (coconut oil, butter, we've even done sweetened condensed milk) into a mason jar, boil for two hours and strain. Decarb and infuse all in one. - vl

ry's jar method -abdullah

Saw an episode the other day where you used UK cheese in a recipe. With cannabis being illegal over here and in the second most illegal category of drugs in the UK, how did you manage to get it over to the US? Or did you grow it over there with seeds?

Maybe I'm being stupid!

The clone of UK Cheese made its way to the US long ago and has been grown and used in many breeding projects. I can only assume it was smuggled here, no idea who did that but I thank them every day.

--Ry

What is your favorite cannabis strain?

hard q, but overall sour D. honorable mention for Durban poison -abdullah

My favorite strain right now is aphrodite from True Humboldt - VL

I am an OG guy, so Triangle Kush is generally my #1 go-to. But I really love equatorial Sativas and obsess over things like Old Timer's Haze that flower for 14-16 weeks and grow like bush weed. So uniquely flavorful and effects like nothing else in modern cannabis.

--Ry

What was the tastiest thing you've made on the show and which was the most potent?

I am personally still obsessed with the lemongrass turmeric liquid nitrogen ice cream that Marcel Vigneron made all the way back in episode 1. Such a complex and crazy flavor, especially with the bitterness of the cannabis juice. Other than that, Deuki Hong's fried chicken for sure... I ate so much of it.

As far as most potent, probably the pineapple upsidedown cake we made with Trap Kitchen. I ate a good amount of that and the Mac Attack and woke up at 3 AM high as shit.

--Ry

I know this is just a simple response, but what do you think was the least tasty as well(without insulting any of the chefs of course)?

We made some brittle and the cannabis got a little overcooked and bitter. Wasn't my favorite, though some of the guests still really liked it.

--Ry

Tastiest Guava Trifle from the Cuban episode, most potent definitely the pizza from Best Pizza!! -vl

I always go back to Deuki Hong's keef chicken wings from season 1 -abdullah

How is dusting kief onto food (or ex. when you put it in pizza dough) not a waste of kief? Doesn't there need to be a fat to absorb and activate the THC?

THCa has its own therapeutic value even though it's not psuychoactive, no waste! Although we do waste weed in many other ways... -abdullah

In the instance of the pizza dough, it would decarb quite a bit in the oven, even for a short time because of the high temps. Sometimes we use it for flavor also. THCA is not a waste, it has lots of benefits on its own and unactivated concentrate/flower tastes FAR better in recipes, so it can be used aromatically.

--Ry

What was it like the first time you all realized you'd all be working together, cooking, and chilling all the time?

Hi! The first time we realized we'd be working together was pretty cool. I was originally supposed to be a food stylist and then the producer Ari Fishman threw me on camera. Met my good buds Ry and Abdullah, we smoked a bunch of weed, ate delicious food and the rest is history! - VL

I had been doing the show as a web series on munchies for a while and we wanted to have a team for the tv iteration of the show, Ry was the top pick for weed experts, and Vanessa came on for a couple episodes as a culinary expert and is awesome so she joined the squad, Weed Food Squad! [triple fist bump] -abdullah

We all met on Day 1 of the show honestly. We got put together and it's been fun times ever since!

--Ry

What's the best way to make your own edibles from bud? I've tried a couple different methods and I can't seem to get it right.

ry's jar method!

-badulllah

Use our jar method to infuse butter, olive/vegetable, or coconut oil. Add flower (normally 3-4 grams depending on potency) to 8 oz of oil inside a mason jar, seal and boil for 2 hours then strain out the plant material. You'll have an activated oil ready to use.

--Ry

What's your "Ratatouille" moment - the food that brings you back to your childhood when you take a bite and close your eyes??

LASAGNA - VL

Tomato soup with a grilled cheese dipped into it.

--Ry

kuay teow, thai beef noodle soup

-abdullah

What dish was your biggest failure when you tried to implement cannabis into the recipe?

I tried to make homemade nori with cannabis leaves. We learn from our mistakes. It was a pretty cool experiment though - VL

no it was the best damn nori ever and totally worked, everything was fine! fine I tell you! we had sushi! it was good!

abdalluh

We still used it and it tasted good! I bet we could refine that process and do a V2. But yeah, that one hahaha. It was our pet project, too bad it didn't work.

--Ry

Just curious if anyone has ever gotten too high to actually cook on the show?

Sometimes chefs (and guests) need to take a little chill break or drink some coffee, but in general they do a great job of functioning while high. Although most of the chefs we have don't actually smoke during the day, only after dinner is done.

--Ry

Hi Vanessa, Abdullah, and Ry!! You 3 have truly inspired me to enjoy cooking and to try new methods, ingredients, and flavors. So thank you for that! I have 2 questions. The first is for Vanessa.

Vanessa, I live in Colorado and I am very interested in creating an edible business with a line of infused cooking products. What advice do you have for a person aspiring to enter the marijuana industry?

The next question is for all of you. Do you guys see yourselves expandong the scope of the show as other states legalize. Possibly doing featured episodes in Colorado or Washington?

Hi there! My biggest advice would be to never stop. When there is an obstacle in your way, see it as an opportunity to innovate. - vl

We would love to do the show in other locales. LA is a rich tapestry of food awesomeness, but we would love to go to other places. I live in Denver and absolutely love our food/drink scene here, so that in particular would be super close to my heart.

--Ry

The highlight of every episode is when you reveal the pantry to the guest chefs! Could you please post a picture of the pantry so we can see what's on every shelf, please?

This is the best I've got: http://imgur.com/a/88NBs. I'll post another one that may be sharper if I can so you can zoom in. But it's honestly hard to capture the scope of the pantry and show the wealth of products in a single photo.

--Ry

Are any of you daily cannabis users? Have any of you ever experienced withdrawal symptoms after you stopped using cannabis?

see above. help me

-abd

I use cannabis on the regular. Especially during my period, it gets me through a lot of pain and rage. My dreams are usually crazy when I stop smoking. -VL

Not to necessarily speak for everyone, but we are all daily users. I have gone days, weeks, or months without cannabis at various points in my life and I haven't had any real "withdrawal" symptoms.

I simply enjoy life a little more when I'm filled with cannabinoids, so I guess that's the main problem. Dreams come back in full force though when you stop smoking, that's definitely not a myth. I tend to eat more when I'm not consuming weed regularly, weirdly enough.

--Ry

I LOVE Viceland, and specifically Bong Appétit! So fast forward 10 years from now, the US has legalized recreational marijuana (hopefully); What are 5 staples that everyone should have on hand to dankify their meal?

Kief, the Whoopi and Maya cacao, infused olive oil for topping, canna honey, five is a lot, just throw some weed in it. Dankified. - VL

Ry, can you tell me about mustached dogs... Where do they fit in here? Favorite Asian noodle shape/ size? Sloths.... two or three toed? Lastly, can you do a creme brule with "the pots"?

Bearded/mustachio'd dogs are essential to proper infusion. Love ya Mary.

--Ry

I imagine that with licensing stuff, you can't really cook to any music which would drive me nuts. Can each of you give me your kitchen playlist right now?

i tend to listen to podcasts when i cook -abdullah

I fucks with Fela Kuti when I'm cooking and trying to get things done.

--Ry

What is something you love about cooking that's not food related?

...wait, what about cooking is not food related? -adbullah

I love the noises of chopping and sizzling so much.

--Ry

Do any of you fuck stoned? If so, how is it different for you?

Duh! Relaxation = longer harder orgasms - VL

always!

-abd

How many milligrams does a usually meal contain?

We try to keep a meal between 15-25 mg total with the option to eat less or up the dose if they are experienced. - VL

ALL OF THEM!!!

-abdullah

How do most of the participants react to the dosing in the meals you serve?

This show is great! Keep up the amazing work! Even if you took all the weed out of the show I still think it's the best cooking show on TV.

We try to keep the dosing really light. Everyone has a different tolerance, so we air on the side of less is more. Everyone can smoke or eat more after a few hours if they want to up their high. We're snowflakes, our endocannabinoid systems are unique. 5-10 mg is a good starting point - VL

if you took all the weed out it would just be me, Ry, and Vanessa just waving our arms around and yelling

Some veterans get our smallish doses and are like "where's the potency?", but we have to moderate the dosing because everyone's system is different and we would rather underserve someone rather than overserve, so we tend to play it safe there. Most people have a great experience and go home and have a wonderful night's sleep -- we have gotten many messages for guests the morning after saying how much fun they had and how nice the potency levels were.

Keep in mind that we are also smoking a lot of weed during the show as well, so the edible potencies are kind of a cherry on top of a really high person.

--Ry

How high do you actually get on the show ? I can get pretty high but I don't know how comfortable I would be around all the production involved. Have you ever been too high to get any good shots ?

I've been really high wielding sharp knives. More so it makes it so I'm not as chatty.. which on camera can be not so great. Everything in moderation or not ;) -vl

Not at all, I've been trying desperately to get high for years, no amount of weed that i smoke will do it, someone help me

-abdu

When hitting the hookah at the end of the recent Pakistani episode, I got a super cold and massive hit that had 6 different concentrates in it and coughed my lungs out. Made it hard to keep smoking aka "doing my job". Otherwise, Abdullah and I can smoke smoke smoke all day long and not bat an eye.

--Ry

Are all of the meals kind of thought out before hand or do you guys get into the kitchen have fun with the chefs until you figure out what you want to do?

Seriously dig the show...you guys are living the dream. Much love from Queens and if I could send in my resume too, that would be great ;)

We know the chefs style of cuisine before we meet them and they usually have ideas about what they want to cook, but 99% of the food is an organic experiment we come up with during the menu meetings. Thank you for watching! - VL

How can you keep the green taste of cannabis out of your canna-cooking? I have a magical butter machine that I use for tinctures not butter because of that green taste...

The jar method is a really great way to infuse and decarb at the same time. It's always a balance between preserving the flavor of the butter while infusing sufficiently. I'd rather have a tasty butter and eat more than an overly green butter that I don't want to eat at all. - VL

With the way legalization is going in the United States, do you see a cannabis cooking show being as large as a food network type show? If so do you also think there is a likelihood of other types of cannabis shows to grow to the same level as cooking shows, maybe even a dedicated cannabis channel on tv? Cheers!

Hopefully there is room for more cannabis shows! Vice has been on the cutting edge of cannabis content and created a platform for us in a big way - VL

there will be more prob and i hope they are awesoem cause i wana watch them!

-a

Are you guys already Planning for another season?! What was better the Artisan Cigar or the hand rolled Cubans?

Any plans to bring on more Viceland people as guests on the show? Maybe people like Desus &Mero, Eddie Huang or Action Bronson maybe?

Fingers crossed for another season! Thank you for watching! My favorite was the sushi blunt we smoked on tonight's episode. We'd love to have our Viceland family on as guests! - VL

Of the variety of items you all carry in the pantry, which items can be made at home, without the use of a lab? Ry: How did you introduced to all the variations in the pantry and become and expert? Are you experienced in making most of the items or do you have many vendors?

Vanessa: How did you begin your business? What classes did you take or resources did you use to understand dosing and proper use? Were you already a chef?

Abdullah: How did you come up with the idea for the show? I love it! I wish there were more episodes. Also more tutorials or instruction on making the items used to infuse and understanding dosage. How did you all learn?

Kief is a really easy concentrate to make at home. We even show you how to make a DIY kief shaker on one of the upcoming episodes.

I began my business by coming up with a concept and not looking back. I taught myself how to make chocolates and confections, researched packaging, and put every penny I earned into my company. Dosing was trial and error, I definitely overdosed myself a few times before realizing to use a lot less cold-water hash. Marigold was started right after I graduated from Berkeley, I wasn't a chef but heavily involved in the Slow Food movement, throwing pop ups around the Bay Area. Then I went to Rome and did a stage at the Rome Sustainable Food Project which brought up my cooking chops. - VL

What were those California rolled sushi blunts like?

Crazy potent but smoked like a dream. Ry really loaded on the concentrates - VL

Abdullah and Vanessa - whats your favorite dispensary in LA?

RY - whats your shop in Colorado?

Cornerstone Collective in Eagle Rock, MOTA in Silver Lake and LAPCG in WeHo!! - VL

I work with Natural Remedies and Concentrate Remedies, so that would literally be my shop. Otherwise, A Cut Above, Sacred Seed... really great flowers and concentrates at both those places and they are great people as well.

--Ry

Thank you for asking questions and tuning in! I've got to run but before I go here's a question for you — what will you be smoking tonight while watching the sushi episode on Bong Appetit? Tune in 10:30PM only on VICELAND xx VL

What's the worse thing you ever tasted that was mixed cannabis??

human shit!!!

-a

Abdullah, first of all, I love you my man. I can't tell you how much I LOVE the mad honey episode. My second favourite is the cannabis ice cream one. Watching your content is the only thing I do when I'm baked. And sober too! Seriously, thank you, and I aspire to work on path-breaking content like Bong Appétit one day. What's been your favourite episode till date?

thanks for watching my bs dude, i love you back. my fav one is the upcoming slumber party episode, so much i just wana make it again and again

a

How would I go about pitching an idea for a weed themed tv show to Viceland?

Send an email to Abdullah at: [email protected]

Seriously though, I have no idea. I just drip the terps into the things.

--Ry

Hi, love your show! It's been super instrumental in getting me and my friends closer than we already were by having something great to watch when we've had one too many puffs. Anyways, I saw that you answered what your favorite strains were but I was wondering what your favorite therapeutic strains were that help you relax more so than others or personally work best for body aches?

When I'm in pain (one week out of the month) I smoke a traditional kush. CBD dominant varieties are great too - VL

If you could choose any chef to do an episode with, living or dead, who would you choose and what would you want to make?

Big fan of the show!

Alice Waters with Julia Child, we'd make lobster or roast chicken and drink a lot of wine. - VL

How high do you get?

As high as I can - VL

What is your food budget per episode? What is your weed budget per episode?

15-18 dollars on groceries from ralphs, and whatever weed we could find between the couch cushions, so like 6-10 bucks there. add in cabs and lunch, and you're looking at about, i dunno, 30-40, maybe 80-90 bucks. Eh, call it 140-150, i dunno, call it 3 hundred fifty bucks

-babadullah

has any recipe/infusion gone horribly wrong? are there dishes that just fail that don't make it into the episode?

We honestly haven't had too many failures. We tried making nori from cannabis leaves blended with seaweed and just probably didn't have the right equipment. It still made it to the table though, just not as we planned. I am very much surprised by how few times we not been stoked on a dish by the time dinner is served.

--Ry

Love your guys show! I want to know if there is a good way to decarb buds with the intention of trying to retain the flavor profile of the strain? Same question as far as the actual infusion process - I usually infuse the decarbed buds into coconut oil in a jar with a double boiler for a few hours, is there a technique to the infusion step for retaining better terpene flavors and less "green" flavor?

Thanks a lot you guys are my favorite!

Decarbing at lower temps for longer rather than higher temps for shorter is the basic answer. But you always lose some flavor when decarbing. Sometimes we use more weed and do a partial decarb (or use half decarbed and half fresh) so that we get more of the flavor in the final infusions.

--Ry

Love the show, guys!

Ry: Did you really smoke an ounce of weed overnight when smoking those ribs during the Texas BBQ Episode??

Abdullah: Is the show filmed in your house? It seems like it is, which is f***ing epic!

Vanessa: During the Kimchi+Kush episode, you really seemed to be flirting with Deuki during the shopping scene. Any other guest chefs as cool as he?

I'm flirtatious with every chef, or everyone for that matter. I like to have fun in the kitchen. Tonight's episode with Chef Yoya was a blast! He brought SAKE - VL

1. YES. Well, close. I smoked that gigantic joint you saw in the edit, 8-10 other smaller (~1 gram) joints and did probably 30 dabs over the 16 hours that I was watching that meat overnight. That was some real shit!

2. Abdullah, myself, and 2 of our producers lived in the houses that we shot in, so technically it is our house! Kind of a crazy thing to wake up to that pantry every morning and pick out what I want to smoke.

--Ry

Each episode is filmed in one of my 57 mansions in hollywood. The three of us burn each one down when we're done, piss on the ashes, and then move on to the next house.

-abdullah

Have any of you guys gotten TOO high from anything on the show? If not have any good guest stories? Also congrats on making it T. Kid!

I woke up at 3 AM after eating too much pineapple upside down cake and mac and cheese after Trap Kitchen. Heart pounding, etc. I had to go take some CBD dabs to calm down and get back to sleep.

--Ry

never! and thanks boo

-a

Stupid question, but Ry, how high were you when you made your sign to promote this Reddit forum? I noticed you wrote 6/20.

Ry smokes a lot but he actually fake smoked all his hits on bong appetit, there was a little hose taped to the side of his face you couldnt see and a PA named Kalid would pull the hits from off camera

-abdooo

I got an e-mail with the wrong date for the IAmA and wrote it as-is like a dumbass.

I've bathed in my shame for not realizing what the date was for the last 24 hours, but thank you for adding fresh bathwater.

--Ry

Hi guys love the show. What are your favorite ways to get high? Smoking, vaping, edibles...

I like to smoke and when I really want to relax or before I go on a long flight (before arriving to the airport of course!) I pop a Marigold Sweets chocolate. - VL

I like live resin dabs. Specifically live budder dabs taken at low temperatures. Even more specifically, OG live budders... haha.

--Ry

Spliff citayyyy, population meeeee

-a

I don't recall you all using tinctures on the show, I'm not sure I even saw them in the pantry, but there is EVERYTHING in there so I'm sure it was. Will you all every incorporate them into a recipe? What is the best way to determine proper dosage when cooking with them?

We do use tinctures (and make them using alcohol) in a couple episodes this season. Proper dosage is completely dependent on the decarb process and the input material. If you have 3 grams of 20% THCA flower, your maximum potential THC is roughly 420 mg of THC after decarb (at 100% decarb rate, 70% loss on conversion of THCA to THC). So that would be your max. If you don't decarb fully then it would be less than that. Without lab results on the input material you're essentially guessing, but most good flower is between 15% and 20% THCA, some as high as 25-28%, some as low as 8-12%.

--Ry

I often find myself learning about new cultures and cuisine from the show in addition to all the cannabis infusion. Do the menus from each episode exisit online someplace? And is there a Bong Appetit cook book in the works??

There is a Bong Appetit cook book in the works, it may take some time. Munchies has a lot of the recipes up on their site, check it out https://munchies.vice.com/en_us/topic/bong-appetit?topic_id=57a204be8cb727dec7952948 - VL

You may see a cookbook! That's one of the biggest requests we get for sure.

--RY

What is your favorite kind of cheese?

I love a triple cream bc I LOVE FAT or anything from Cowgirl Creamery - VL

If you could have any chef on the show, who'd it be?

Ferran Adria, Francis Mallmann (outside, of course!), and my good friend Theo Adley, who is maybe the most insane person I've ever met food-wise.

--Ry

Alice Waters from Chez Panisse, Mario Batali, Kristen Kish, I have a lot - VL

What are each of your favorite desserts that you've had on the show?

Dessert is always my favorite. Definitely the Guava Trifle from the Cuban episode. Not to toot my own horn but the pineapple upside down cake was fantastic, and anything chocolate. - VL

What are some of your favorite cook books?

The Art of Simple Food by Alice Waters is a must! Also, Samin Nosrat just published Salt Fat Acid Heat, she taught Michael Pollan how to cook. - VL

I love the Death & Co. cocktail book. I also love The French Laundry/Bouchon books. And anything that Kenji from The Food Lab or Michael Ruhlman puts out.

--Ry

is the weed pantry owned by you guys? or is it someone elses and you move it around, or is it everyone's weed put in one room?

We have a cannabis producer who sources local purveyors for the pantry. -VL

What is on your nightstand right now? What is the story of the shirt you're wearing? Do you believe in aliens?

On my nightstand is an empty bottle of Makers Mark, the shirt I'm wearing I bought on the fly for the vegan episode of Bong Appetit, I do believe in aliens - VL

What are your favorite restaurants in LA?

EP & LP, Kismet, SQIRL, Sotto, Hatchet Hall, Gjusta, I can keep going. I write for Resy and do a monthly hit list on their blog - VL

Badmaash, EP & LP, Animal, Republique, Gwen, Wolf... all really amazing. I am from Denver and we were shooting such long days, I barely had time to dig into the food scene out there. The best bites of food I had during either season while I was in LA were at Baroo though... I think the fermentation master that I was so wowed with left there recently though, so I can't vouch for it as much now.

--Ry

how does one get into cannabis photography and get paid for it?

That's a tough thing if you're not in a legal market. If you are in a legal market, just build a portfolio and go out and sell your services to dispensaries and other producers. It's a tough business to get traction in, but no tougher than being a commercial photographer in any other industry. I'm happy to give you more tips if you have specific questions... photography is my thing!

--Ry

When was the first time you smoked weed? Did you love it at first hit because I can say I did not. I absolutely love it now.

And Vanessa Lavorato, you are a fucking goddess.

The first time I smoked weed was in high school, romulan.. a super heavy indica. Freaked out, told my mom, and she said to put on a funny movie. It wasn't until I went to Berkeley that I fell deep in love with cannabis. ... I'm a mere mortal - VL

Planning another trip to the Iowa State Fair Abdullah?

What do you do with the massive amounts of unused weed from the pantry at season's end?

i would totally go if someone invited me to participate in the butter sculpting contest, WIlbert is a VIP there for life

-a

A few questions:

I've asked Krishna before who smokes the most out of all the Vice presenters? interested to see your responses.

Any plans on getting Action Bronson on to cook? (I know he's not a chef professionally, but he is known for cooking among other things)

Lastly, since I live in Brazil (I catch you guys on demand) I've been getting more into the cuisine of Northeastern Brazil (Belem etc.) It seems like it could stand up to the imagination of the show. Especially something like Moqueca and Bolo De Rolo. I'd love to see you explore a lesser known cuisine while still pushing the boundaries. Any interest in doing something from that region?

Thanks.

Abdullah is pretty much the resident weed head at Vice. I'm new to the team, but the two of us are probably up there haha.

We would love to chill with Action and he could cook if he wants to!

WE DID BRAZILIAN FOOD! Stay tuned for the upcoming episode.

--Ry

in the words of sting, "i hate to say it... i hate to say it... its probably me... (dum dum dummmm)"

but it's true ever since Ry became a Vice host, i can't call that title!

Abdullah can smoke a lot of weed.. he gets my vote hands down. Followed by Action, but I've never met him! Would love to have him cook with me on the show. Stay tuned as far as Brazilian cuisine, we have a great episode with a talented chef who is a friend of mine. - VL