Comments on: ReadyMade Posts http://www.browniepointsblog.com/2006/03/15/readymade-posts/ a good girl's notebook of her culinary world Wed, 08 Feb 2012 05:01:27 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Kristine http://www.browniepointsblog.com/2006/03/15/readymade-posts/comment-page-1/#comment-31382 Kristine Wed, 18 Apr 2007 19:14:48 +0000 http://www.browniepointsblog.com/2006/03/15/readymade-posts/#comment-31382 Wow your marshmallows look great. I have been trying out some different flavors too. Haven't gotten into the spicy stuff yet, but maybe that should be the next direction. I love your site!! Wow your marshmallows look great. I have been trying out some different flavors too. Haven’t gotten into the spicy stuff yet, but maybe that should be the next direction. I love your site!!

]]> By: Susan J http://www.browniepointsblog.com/2006/03/15/readymade-posts/comment-page-1/#comment-30976 Susan J Fri, 06 Apr 2007 02:50:33 +0000 http://www.browniepointsblog.com/2006/03/15/readymade-posts/#comment-30976 So what's the deal? Are there r ecipes for savory marshmallows or not? So what’s the deal? Are there r ecipes for savory marshmallows or not?

]]> By: Ryan Dawe-Stotz http://www.browniepointsblog.com/2006/03/15/readymade-posts/comment-page-1/#comment-3213 Ryan Dawe-Stotz Sun, 19 Mar 2006 22:07:41 +0000 http://www.browniepointsblog.com/2006/03/15/readymade-posts/#comment-3213 I've forbidden myself to visit eGullet anymore because I can't pull myself away from it, but thanks for the tip about that thread. I'll make an exception to go read it. iSi chargers are a blast. We played around with foams a little at my old job back in New Orleans (even did a foie gras and Sauternes foam once), but our results were usually disappointing. Looking at these recipes I'm now thinking that maybe we weren't using enough thickener. We definitely weren't using gelatin. That may be the key. This merits further investigation. I’ve forbidden myself to visit eGullet anymore because I can’t pull myself away from it, but thanks for the tip about that thread. I’ll make an exception to go read it.

iSi chargers are a blast. We played around with foams a little at my old job back in New Orleans (even did a foie gras and Sauternes foam once), but our results were usually disappointing. Looking at these recipes I’m now thinking that maybe we weren’t using enough thickener. We definitely weren’t using gelatin. That may be the key. This merits further investigation.

]]> By: Kelli http://www.browniepointsblog.com/2006/03/15/readymade-posts/comment-page-1/#comment-3207 Kelli Sun, 19 Mar 2006 04:12:34 +0000 http://www.browniepointsblog.com/2006/03/15/readymade-posts/#comment-3207 Those look so good! Better than anything I've seen in Whole Foods ;) <ul> <li><em>I don't think I'll mind stealing great culinary ideas from WF once they get established. Making marshmallows has been such a blast- this flavor has knocked our socks off. It seems that the closer we get to Easter- the more these taste like candy rather than just marshmallows! Today Sweets and i heated some up in the microwave on graham crackers and realized that as smores, they don't even need chocolate to be amazingly good (hoping the chocolate Gods don't see that...). --McAuliflower</em></li></ul> Those look so good! Better than anything I’ve seen in Whole Foods ;)

  • I don’t think I’ll mind stealing great culinary ideas from WF once they get established. Making marshmallows has been such a blast- this flavor has knocked our socks off. It seems that the closer we get to Easter- the more these taste like candy rather than just marshmallows! Today Sweets and i heated some up in the microwave on graham crackers and realized that as smores, they don’t even need chocolate to be amazingly good (hoping the chocolate Gods don’t see that…).

    –McAuliflower

]]> By: Danielle http://www.browniepointsblog.com/2006/03/15/readymade-posts/comment-page-1/#comment-3204 Danielle Fri, 17 Mar 2006 11:55:51 +0000 http://www.browniepointsblog.com/2006/03/15/readymade-posts/#comment-3204 My first post at <a href="http://habeasbrulee.com/" rel="nofollow">Habeas Brulee</a> <a href="http://habeasbrulee.com/2006/02/26/aztec-marshmallows/" rel="nofollow">was on aztec marshmallows</a>. Somewhat different recipe, though. <ul> <li><em> I love that you made yours with chiles! It's a great name for them too. --McAuliflower</em></li></ul> My first post at Habeas Brulee was on aztec marshmallows. Somewhat different recipe, though.


  • I love that you made yours with chiles! It’s a great name for them too.

    –McAuliflower

]]> By: Ryan Dawe-Stotz http://www.browniepointsblog.com/2006/03/15/readymade-posts/comment-page-1/#comment-3200 Ryan Dawe-Stotz Thu, 16 Mar 2006 22:09:45 +0000 http://www.browniepointsblog.com/2006/03/15/readymade-posts/#comment-3200 We've been meaning to begin our search for marshmallow enlightenment ever since getting our KitchenAid, but haven't as of yet. I keep getting the urge to fool around with savory marshmallows, too, especially flavored with various chiles. I think I'll start with your recipe, though. Glad to have found your blog, as well as one of the seemingly few people in Eugene who know and care about food. <ul> <li><em>thanks for the kind comments Ryan. Do you know about the food forum <a href="http://forums.egullet.org/index.php?">eGullet</a>? I had just recently read of a chef using a substance in the place of normal sugar that acts just like sugar (reaches the same form stages during heating) but is not detected as sweet by humans. I'm thinking this may be an interesting experiment for marshmallow applications! Additionally, I just picked up an isi charger thingy (what they use for whipped cream in most coffee shops and such). The manufacturer website lists a a <a href="http://www.isinorthamerica.com/recipe/rc_gw.shtml">set of interesting recipes</a> for making savory foams: fois gras, saffron, chive... I sense much potential here! --McAuliflower</em></li> </ul> We’ve been meaning to begin our search for marshmallow enlightenment ever since getting our KitchenAid, but haven’t as of yet. I keep getting the urge to fool around with savory marshmallows, too, especially flavored with various chiles. I think I’ll start with your recipe, though.

Glad to have found your blog, as well as one of the seemingly few people in Eugene who know and care about food.

  • thanks for the kind comments Ryan. Do you know about the food forum eGullet? I had just recently read of a chef using a substance in the place of normal sugar that acts just like sugar (reaches the same form stages during heating) but is not detected as sweet by humans. I’m thinking this may be an interesting experiment for marshmallow applications!

    Additionally, I just picked up an isi charger thingy (what they use for whipped cream in most coffee shops and such). The manufacturer website lists a a set of interesting recipes for making savory foams: fois gras, saffron, chive…

    I sense much potential here!

    –McAuliflower

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