Mike Delau’s love of cooking grew organically, in his grandmother’s kitchen where she made fresh tortillas every morning. This sense of belonging stayed with him as he grew up and went out into the world.
At age 18, Dilaw went to college and had an epiphany while partying with his friends, telling Leafly, “I realized I was only interested in cooking for my friends at six in the morning; I don’t really care about partying all night.”
After this late night revelation, DeLao decided to take the opportunity and change his major. In 2000, he attended Orange Coast College, a top 10 culinary school in Costa Mesa, California.
“It was like experimenting with fire, and learn, learn, learn,” Dilaw says. On the cusp of graduation three years later, he landed his first job as a chef in a fancy restaurant, and later got a second gig at a raw food restaurant. But about three years later, Chef Dilaw developed a nerve in his back from hard work in the kitchens.
While doctors prescribed him a slew of prescription drugs, one day he saw an advertisement that would turn his tide.
Chronic back pain? Come get chronic,” He Said.
Mike Dilaw meets eating
Dilawe had been an unofficial consumer of social cannabis up until that point, but he wanted to get rid of the strong drugs his doctor had prescribed. He asked about cannabis, but his asthma caused a problem.
The obvious solution from there? the food. He got a medical recommendation in 2003 and found one clinic in California to supply him. But baked goods for 20 years were a far cry from what consumers can buy today.
“I just bought all I could, all his cookies, every single one, and they were awful! They taste so bad, and the cannabis didn’t taste bad; they weren’t made properly. The sugars weren’t built right, the butter wasn’t whipped properly Procedurally speaking, the cookie wasn’t created properly. Someone was definitely throwing all the ingredients into the pots and mixing them up.”
Edibles 101: How to consume nutrients, benefits, effects, and more
Rather than leave this first experience with medicinal foods, Dilaw saw these disappointing brownies as an opportunity.
“It took about two months of begging and buying all these cookies to say, ‘I’m going to make cookies for free, just pay me in cookies and let me fix it.'”
The owner, the late Stephen Lawrence, agreed, and he became what Delao calls his “number one mentor” in the cannabis world.
“He greeted me, and he was very serious about patients. It was always about his son with muscular dystrophy. We were going to help patients. It wasn’t just about making cookies to make money.”
How Jack Herer Changed Mike’s Life
“He was in the booth next to me. I knew he had named dynasty After him, I think I should give this guy some of my cookies. So, of course, I go in there, and I try to give him cookies, and he says, ‘I’m diabetic. I can’t eat any of your stuff. Nothing you have is medicine.”
Herer’s words greatly affected Dillau. He returned to Lawrence and together they began making a sugar-free line for their group.
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DeLao kept in touch with Herer and his wife Jeanie, and they introduced DeLao to Rick Simpson Oil. Jenny convinced DeLao to start providing RSO to patients so he could understand how to help people in real time. Today, he continues to use it in recipes and inform others of how he has seen RSO change lives.
DeLao went on to make a presentation on Cannabis Planet, where he never made a single recipe with sugar. From there he earned a spot on Netflix Cooking on highand contributed to my cookbook, The Cannabis Kitchen Cookbook And the The Official High Times Cannabis Cookbook.
Adaptation to the legal market
Today, DeLao continues his mission of listening to and learning from patients. Develops recipes for individuals and their needs, whether a toothless patient in need of soft food, or others with specific dietary restrictions.
It is still difficult for him not to want to give cannabis to those who need it most, leaving money out of the equation.
Meanwhile, Chef Dilaw says he’s leaning back on his age as a cannabis veteran, going back to the “Pachoco days”, making himself the “most interesting man in cannabis” while working on several new projects.
continue cooking with hemp oildeveloping healthy recipes from whole foods, raw foods, and free healing ingredients for a completely holistic approach.
“I just want people to remember that there are sick people out there. It’s great to have flashy products and big drops, but there’s someone now who’s lying in bed and can’t even eat; if you give them a little help or give them a free cookie, you’ll It will change their lives. Some of them are alone, and they need someone to take care of them. The whole point of this whole thing was to worry about these people.”
Chef Mike Delaw
Chef Mike’s Peanut Bud Biscuits
Mike is known for being a versatile chef who can make delicious things with or without sugar. For Leafly, make a delicious peanut bud biscuit recipe that includes the sweet stuff. Adjust and substitute this recipe as necessary if you have a peanut allergy, diabetes, or other serious health consideration.
Quantity: 24 servings
- 1 cup unsalted hemp butter
- 1 cup peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Half a teaspoon of salt
- 1 teaspoon baking soda
Tips for making soaked butter:
Melt the butter and fold into a good clean center. Mike prefers full spectrum extraction of ethanol.
How to make foodstuffs with concentrates and molasses
Chef says: One gram to one pound of butter is enough, or you can use it Lively hemp recipe.
Once the butter has softened, let it cool to room temperature before preparing the cookie dough.
- Cream butter, peanut butter, and sugars together in a bowl. Once incorporated, whisk the eggs.
- In a separate bowl, sift the flour, baking powder, baking soda, and salt.
- Stir with butter mixture.
- Chill the dough in the refrigerator for an hour.
- Roll the dough into 1-inch balls and place on a baking sheet. Flatten each ball with a fork to make a crisscross pattern.
- Bake in a 375°F preheated oven for about 10 minutes or until cookies begin to turn brown.
- Eat one or two for pain!
Visit Chef Mike on his website at www.chefmike420.com.