LoveToEatATL

I love playing with the marshmallow recipe. Thought I would make some for Easter table favors this year. I do believe I need a much bigger tip for making the peeps. Here's the first try - they look like mini seagulls - LOL: And the ones I made by cutting with a flower cookie cutter. I think these turned out really cute. I used yellow food coloring with them. I am going to make some for my niece's 10th birthday and have the girls decorate with colored frosting and sprinkles/candy for a fun way to keep them occupied.

The weather is finally warming up a bit here in Atlanta and that makes me want to get in the kitchen and roll my sleeves up. Since it's just my husband and I, I thought some gifts might be in order... Right now I have english muffins resting before I put them on the griddle. Am planning to make Peeps for Easter, as well as homemade lemon curd and freezer jam. What treasures from your kitchen do your friends crave?

I love all the pink peppermint swirls!! Question - I adore making the marshmallows and they seem to amaze and delight my friends But now I want to move on to making Peeps. Would I pipe them out after the mixing and would I have to spray my piping bag with Pam? Has anyone tried this? I have picked up some gorgeous pastel yellow caster sugar to coat them. Thanks!

What a great idea, Kim. They sound fantastic ! ← Checking in post party - they were the single most popular thing that I served. 8 people ate 60 of them!! ← Wow! I have printed your recipe for the wontons and can't wait to make them. We were in South America during the Super Bowl and taped it. I know who wins, but I really love the commercials. This Sunday is our SB Sunday - featuring your wontons! Thanks!

Turns out Chef Ruth is at the little tapas place at Concha y Toro. We got to meet her and she served us a lovely ham and goat cheese tapas plate.

We just got back from 2 weeks in Santiago and Buenos Aires. We also went to Astrid y Gaston. It was really really good. Except for the sand in my pirococo (?). Also exceptional was Aqua. We met chef Chris and he was just a doll. We had planned to go on our last night back but were delayed and couldn't make it. Of the two, I would choose Aqua over G&A. But they are both good. Went to the Mercado and had shrimp. It was ok - couldn't see what all the fuss was about.

Bob, am I missing the name of this restaurant? It sounds fantastic! Thanks, Patti ← Bumping in the hopes of an answer! We leave on Friday!

Thanks, Caarina. We leave for S.A. on Friday and are touring Concha Y Toro on Monday. Will return with a full report.

Mintmallows!! I can't wait to hear all about this. And for Beanie, who rolled her marshmallows in graham crackers and then dipped them in chocolate...... You totally made my night! I was squealing with delight over the pictures!!

Oh, I loved this story!! The only thing I didn't care for, was that it ended. I wanted to hear more! Well done. Oh, and I believe the Aunt Jemima treatment is a reference from the movie "Stripes" with Bill Murray.

I have put this on my list of places to visit in February. Thanks!

Thanks for posting re your recent experience at Seeger's. As a local who eats there once or twice a year (but haven't been since the renovation) I'll say that your experience is pretty much exactly what I'd have described if you'd asked me to do so in advance (right down to Molly being the highlight of your evening service-wise). ← I appreciated your review as well. As an Atlantan who has never eaten at Seeger's, it just reinforces my feeling not to spend my money there. If you get a chance to return to our beautiful city, I really hope you try Restaurant Eugene. My husband and I have had lots of fantastic dinners around the world and this was one of our highlights.

Oh, my! Could you serve some grain alcohol drink in them? Maybe no one would notice! Have you ever gotten a bottle of the "cutesy" Christmas wine? Dear God, people - who thinks that's a good gift?

What a terrible disappointment. Maybe it was because there was a limited menu on Thanksgiving, but even the service lacked. Our waiter continually told us of his hangover, tried to upsell us on the wine and was just generally unprofessional. After we ordered our wines by the glass, the sommelier came over to ask what we would like to order. WTF? The food was marginal at best. I had the steak frites and it was by far the saltiest thing I have ever eaten. My husband had the veal, good, but not as good as we would expect from Daniel Boulud. At $350 for two, I don't have the funds to try it again to see if I would love it. They made a terrible first impression on us. So sad.

Well, for the first time ever, the marshmallows just didn't turn out. They had the consistency of soft taffy - weird. And the chocolate didn't seem liquid enough while dipping them. It was pretty much a mess. Maybe I'm having some bad candy karma today.

Sounds good. Will let you know tomorrow how it turned out.

How would I temper the chocolate so as not to melt the marshmallow? Would I just melt the chocolate? Add cream to it? I am totally baffled. Love the coconut idea, though. THanks

I saw on Food Finds yesterday a piece on Pete's Confections. His marshmallows were dipped in chocolate and other icings. Can anyone tell me the best way to accomplish this? Would I still need to dust them before I ice them? Thanks!

Could anyone give me a great menu of what to serve with my Christmas goose? I am looking for something particularly Dickensian. Thanks!

We are having our Thanksgiving dinner at Daniel Boulud. Can't wait. On Friday, I am surprising my husband with a nighttime helicopter flight over the lights of Vegas.

We are going there for a tour, but I was just curious if anyone knew if she worked outside of the winery.

I have been reading about Chef Waerebeek but all I can find out is that she is the chef for Concha y Toro and that she is a leading authority on Chilean cuisine. Does anyone know if she is at a restaurant we could visit? Thanks, Patti

Bob, am I missing the name of this restaurant? It sounds fantastic! Thanks, Patti

Would you mind terribly posting the recipe for the mousse? It sounds divine!! Happy Birthday!

Nightscotsman and Kew have made me a legend with my new marshmallow skills. I would like to make chocolate covered marshmallows on a stick. Would I freeze the marshmallows first and then dip them?