Travel To Italy With Cannabis Edibles Inspired By Traditional Italian Desserts Friday, 08 January 2021
With the coronavirus pandemic stubborn to release its grip on countries around the globe, travelers are being asked to continue stifling their wanderlust for the foreseeable future. And while the shutdown of leisure travel is hardly the most significant impact of the outbreak, it has left many world explorers desperate for the taste of a faraway locale.
To fill the void left by canceled itineraries, alternatives including online guided tours of historic city centers and must-see museums have become a popular choice for vicarious visitors. And now, Californians can elevate their virtual travels with a new line of cannabis edibles that are inspired by traditional Italian desserts.
bring them back. the company now recommending its 10-inch round cakes for any celebration. those are your headlines. if you had a sweet tooth, jed, i guess you will just have to make due. pete: you are going to miss it until you need a big sheet cake. then when you need a big sheet cake, where are you going to go? jedediah: it s true. there was a period of time i was eating a sheet cake per week. that tells you everything i need to know. i have since abandoned that thankfully. it may return. coming up with texas shutting down its bars, could this expand to other industries. what does this mean as states attempt to get back to normal. we are going to ask attorney general ken paxton that s coming up next.
trump couldn t change his mind as well. reporter: bill weir, cnn, washington. our thanks to bill weir for that report. before we go to break, in this week s risk takers, today s customers want fresh food and when you think fresh, most people do not think mcdonald s, but mcdonald s took a risk on a menu staple. take a look. reporter: the mcdonald s quarter pounder burger, a sandwich practically an american icon, prepared basically the same way since it was introduced back in the 1970s. that is until 2018 when the company decided to make a big change to the recipe. a quarter pounder made with fresh beef, not frozen. this was probably the most difficult change that we made since we made the move to all day breakfast. reporter: the rollout to 14,000 locations in the u.s. was no small feat. the goal was to cook up a juicy burger without slowing down mcdonald s kitchen and ensuring the food remains safe.
its ceylon tea brought in nearly $1.5 billion in revenue last year. but smaller factories are closing down because prices are falling as production costs rise. anbarasan ethirajan reports from central sri lanka. a lush green landscape in central sri lanka. the world famous ceylon tea has been grown on these hills for more than a century and a half. women workers carefully pick the best two leaves under bud. they need to gather at least 20kg of tea leaves to earn their full wages, less than $5 a day. the workers here are gathering all the tea leaves they ve plucked since the morning. they ve been working for hours, wading through these tea plantations for miles to gather these tea leaves. they re being weighed now and then these tea leaves will be taken to the factory. the tender leaves are dried and processed in factories like these. from bush to cup in 24 hours.
with pork. the ears, tail and snout, topped with a drizzle of pilancillo syrup. chef ray: i ve got one more present for you guys here. a little pre-dessert. eddie, i know it s your favorite, eddie. eddie: it s my favorite. chef ray: we have the foie gras rebanada here, so it s sort of like a pre-dessert. it s sort of my take on a very traditional and simple mexican pan dulce, which is like a brioche with butter and sugar, which is the basic pan dulce. this one we ve got foie gras in our butter. we ve kind of upped the ante a little bit. and then some piloncillo. anthony: great, thank you. man, i am loving this meal big time. chef ray: thank you so much. thank you. eddie: this is the most nostalgic dish i ve ever had at a restaurant in los angeles. in mexican panaderias, this is called areva nada. nothing says my childhood like this dish right here. anthony: i ve worked in french and italian restaurants