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LoveToEatATL

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Everything posted by LoveToEatATL

  1. Oh Ashley!!!!!!!!!!! I was reading all about you in my newest Food & Wine during a recent stint at jury duty in Atlanta. I am dying to get up there!!! Congrats, my dear! It is your time to be feted!!!!!!!!!!!!!!!! Patti
  2. I tried coffee marshmallows a few days ago, just by reducing down some regular coffee and adding it instead of the vanilla. The flavor was there, but very subtle. I'm going to try again, though - I can't get enough of experimenting with these!! Mmmmmmmmmmmmmm, mallomars! Wheeeeeeeeeeeeee!
  3. Lloyd, What makes them vegan? That's a great marketing strategy. Are they vegan just in the way the basic recipe from Neil is done? Or are you doing something special? I am very interested in cinnamon marshmalllows, can you tell me how you are doing them? Thanks Patti
  4. I live in Atlanta, was raised in Florida, but really adore the food in New Orleans. They really know how to cook there! And make you feel special, too. Every single morsel I ate there blew me away. But, Robyn, you are correct. The south is so full of influences that it is hard to just pick one. But the south does have a flavor all it's own - even with all those different influences. For living in this country, Atlanta is just the place for me. I am crazy about this town and can't imagine living anywhere else. Even though I have lived in lots of different cities in our fair country. Come on up and we'll go out to eat!
  5. Sandra, I don't know why you can't click on the original recipe and get Neil's. I tried it too and it didn't work for me either. Anyhoo - here you go: 4 Envelopes of gelatin 1/2 cup strawberry puree 1- 1/4 cup water 3 cups sugar 1-1/4 cup light corn syrup 1/4 tsp salt powdered sugar and potato starch (I couldn't find this so I am using corn starch) for dusting Line a sheet pan with a 1" rim with foil coat the foil with vegetable oil or non stick spray. Fit the mixer with the whisk attachment (Sandra - Note: I have been using a Pyrex lasagna pan - I just think it makes for higher marshmallows) Mix the strawberry puree, and 1/2 cup of the water in the bowl of the stand mixer and sprinkle the gelatin over to soften (Note: after a few minutes, I try to mix the gelatin - it doesn't seem to all soften. Also, give your mixer a good scrape at the bottom before adding the syrup mixture. My first batch had gelatin, unmixed at the bottom - ick). Put the sugar, corn syrup, remaining 3/4 cup water and salt in a heavy saucepan. Note, I used a big pot, as the first time it boiled over and I had sticky syrup everywhere!. Bring to a boil and cook until it reaches the soft-ball stage (234-240F). Note, check out Kew's notes on the cooking stages - they are now my close reference With the mixer at full speed, pour all of the hot syrup slowly down the side of the bowl. Be careful as the mixture is very liquid and hot at this point and some may splash out of the bowl - use a splash guard if you have one. Note: this is very good advice!. Whip until the mixture is very fluffy and stiff, about 8-10 minutes. Pour mixture into the foil-lined pan and smooth with an oiled offset spatula so that it's level with the top of the rim (it won't completely fill the pan). Allow the mixture to sit, uncovered at room temperature for 10 to 12 hours. Mix equal parts powdered sugar and potato starch and sift generously over the rested marshmallow slab. Turn it out onto a cutting board or counter, peel off the foil and dust with more sugar/starch mixture. Slice with a tin-bladed oiled knife or oiled cookie cutters. Dip all cut edges in sugar/starch mixture and shake off excess. Marshmallows will keep several weeks at room temp in an air tight container. Variation: Chocolate Marshmallows: Replace strawberry puree and initial 1/2 cup of water in mixing bowl with 1/2 cup of cocoa dissolved in 1/2 cup of boiling water in a separate bowl. Soften gelatin in an additional 1/4 cup cold water in mixing bowl. Add cocoa mixture to mixing bowl and procede with recipe as above. This will produce a marshmallow with a strong chocolate flavor, but somewhat denser than the strawberry version. To get a lighter texture as well as a lighter chocolate flavor, reduce cocoa to 1/4 cup. Note, I made the chocolate ones last night and they are much denser. Today I plan to try the lighter version. Also, for some reason, this mixture when the syrup was added - SPLASHED EVERYWHERE - my kitchen looked like something from an "I Love Lucy" episode - funny on tv - not so funny in your kitchen! Variation: Vanilla Marshmallows - my favorite! Replace strawberry puree and initial 1/2 cup of water in a mixing bowl with 3/4 cup water and 2 teaspoons of vanilla extract or seeds scraped from 2 vanilla beans. Sandra, last night I made some with raspberry preserves. They look, smell and taste heavenly. Please let me know how it goes!! Patti
  6. Because we are so incredibly sweet, Melissa! The south is known for its hospitality and its genteel nature. We are all about abundance and making guests feel like family. Sure, the food is delicious, but what makes it that much more so, is the spirit of comfort we like to instill in those we choose to entertain. Although that could also be applied to Italy!
  7. Sandra, Did you get the recipe? Anyone....I was wondering how cinnamon marshmallows would taste? Would I add cinnamon candies to the corn syrup mixture? Like red hots? I think that would be amazing!
  8. I made some of the strawberry marshmallows last week. I love the pink blush color, but I really loved the taste of the vanilla marshmallows much better. Want to send some to friends in NJ and CA - I'm in Atlanta. Am I nuts? Will they get there safely? Piped out kisses sound gorgeous!!!!!!!!!!!!!!!
  9. KEW - NEIL!!!!! I believe I did it!! Kew, your step by step directions were a godsend - thank you so much!! They look like they should and are now cooling. WOW! My hubby and I were licking the bowl - what a silly mess!! Cannot wait until morning and then to share them with friends - they are gonna freak!! Whisking the gelatin at the bottom of my kitchen aid was key! I am sooooo excited! Patti
  10. I can't believe how fast I devoured this thread. By the time I got to the pics, I was almost sobbing, I was so proud of Mel, her husband and all their hard work. Congrats, Mel!!! You are my hero!
  11. You're welcome. I just made 2 batches of the vanilla marshmallow this morning and I noted down some observations. It's probably not as accurate as any thermometer or cold-water test but hopefully will aid you somewhat in addition to doing the cold-water test. I use medium-low flame all through and 3L clear Corning pan. The first number is recorded for first batch and the ones in the bracket for second batch. At 12 (13) minutes, the sugar looks almost dissolved and the temperature was at 200F. The liquid is opaque. At 13 (15) minutes, the syrup begins to boil and temperature now is 100C/212F. At 14 (16) minutes, the syrups comes to boil and temp now is 108C/225F. It begins to foam. At 15 (17)minutes, it really foams as the syrup is now at a rolling boil. 230F. Just keep stirring gently and at 17 (19) mins there will no more foaming and the liquid is now very clear, no longer opaque. The temp is now 234F. At 20 (22) mins, the syrup reaaches the temp of 240F and is ready to be poured into the gelatine mixture. I use the 1/2C measuring spoon with spout to help pour the syrup in a thin stream into the bowl. After the first 1/2C I use the spatula to ensure all the gelatine coagulated at the bottom of the bowl is incorprated into the liquid. Continue pouring hot syrup in thin stream while beating on high speed. It takes me about 5mins to finish pouring all the syrup. I then let the mixer run undisturbed for another 10mins on high. The syrup will then be very fluffy, very white and more than doubled the volume. It's ready to be poured into your prepared pan. I would say that the syrup after the foaming and turning clear needs to be boiled for at least 3 mins before it's ready. Which is total about 5 mins after it comes to a boil. I hope this helps any 'newbies' to making marshmallows, in addition to the cold-water test (as sometimes I am rather confused about the soft-ball test myself - homebaker here ) Kew, now I am really excited about making the marshmallows. I can't thank you enough!
  12. I think you need to use a bigger pot because at one point it does foam a bit hence the boil over but after it reaches a certain temperature, it will settle down to a clear liquid once again. I use a pot big enough so that the liquid fills to 1/3. Kew, Thank you soooo much!
  13. Right - the sugar should form a ball that doesn't stick to your fingers, but is still soft and pliable. Good luck! Thanks, Neil. Your advice is invaluable. I will try again tonight! About the boiling over - should I just bring it to a boil and then turn it down? I really had a huge mess. Sticky City!
  14. Unless you do a lot of sugar syrups on a regular basis, I can guarantee that "eyeballing for doneness" will not work. The only reliable ways of telling if the sugar is cooked to the correct stage are to use a thermometer or drop some in cold water to check for soft ball consistency. Candy thermometers can be had quite cheaply, but the cold water test is very easy and actually more acurate. If you find that you've overshot the soft ball stage, you can actually add a little more water and boil until you reach the correct temperature. Sorry your batch didn't turn out well - I hope you'll try again. Thanks, Neil! So to test for the soft ball stage, I need ice water and the sugar mixture should ball up when I put a drop in? I totally plan on trying again. I was going to buy another candy thermometer, but the only ones I can find are the ones that are cylinder shaped and don't get a decent reading. I refuse to give up until I have soft, fluffy marshmallows!
  15. I made the vanilla marshmallows this weekend and my gelatin didn't whisk off the bottom of my kitchenaide correctly. They were heavy and thin - I used a sheet pan. I also tried to eyeball the "doneness" of the corn syrup and sugar mixture. When it comes to a boil, do I turn it down to low and let it continue to cook? For how long? I had a boilover - wow, what a mess. Help!
  16. Thanks, Neil - I think it is uber cool that you are at the Bellagio and still have time to impart your knowledge. I have eaten at Picasso and it blew me away.
  17. I adore homemade marshmallows and can't wait to try Neil's version this weekend. I hope I don't sound silly, but what is potato starch and where would I get it? Thanks!
  18. We are planning a trip to Aruba this summer and would love to get some feed back on places to eat. Help!
  19. Oh that was also my favorite too!! I love stale Marshmallow Peeps My mom use to pour all the "juice" from cooked steaks into a cup for me. I loved to drink that as a kid. Mommy's little vampire!
  20. LoveToEatATL

    Cancun

    Martha, I will also be there 4/16-19! Our favorite place to eat in Cancun is downtown at La Placita - it's a locals place and the food is great! Maybe I will see you there!
  21. Kelly's is terrific for drinks and nibbles - the decor is super cool too. Unlike anything else in KW.
  22. I know this is way late, but Turtle Kraals is a fun, tasty place to eat. Also Blue Heaven is terrific for brunch - eat outside with the wandering chickens. Yes, Virginia, there is a real Captain Tony and his bar is down the street from Sloppy Joes. If you are lucky you will run into him. He is a charming rascal and loves the women. Key West has gotten so touristy, but it's still a great time. Louie's Backyard is a wonderful place for a great, romantic meal. Get there as the sun is setting. Don't miss Malory Square at sunset - one the most surreal places on the face of the earth. Sigh - I love Key West!!
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