ChickenStu

You are making your own marshmallow fluff or using store bought?

Sounds like a gussied up cosmo....

Maybe take the sugar syrup to a caramel? But then the flavor may be caramel not toasted marshmallow....

Considering foods freeze at lower temperatures than water, to get the ice to defrost in the freezer you will also defrost the outer layers of foods in the least. So, even though it is more convenient, it is detrimental to the quality of the food...evil, unless you consider a little frost in your freezer worse than bad meat and terrible ice cream.

You can make it in a blender or a food processor... Yolks and some hot water, stream in melted butter, doesnt have to be clarified, adjust thickness with warm water, season...done.....

By the common reference to 'roasting' spices, are most of you doing it in the oven?

Toasted spice makes a huge difference, if used fairly quickly after toasting. It can really change the final product. Use a heavy bottomed pan and keep the spices moving, and when you are there get them out of the pan as quickly as you can. Larger spices like cinnamon sticks and star anise work a little better in the oven, as do chilis.

I've found the best way to keep my fridge and freezer cold is to close the doors whenever my roommate leaves them open.

I always use my freezing tunnel .

Peter Luger, but only for lunch. And you couldnt do the nyc burger trip without the black label from minetta tavern, save up your bucks though....$24

QFT. Haha....

It feels like the show has run its course. Season 6 was good, probably the best since the 2nd or even 1st season. Hopefully the just desserts will be cool. Just saw Padma on the street outside my apartment, she was walking her kid around in one of those expensive strollers that holds the kid up about 4 feet.

I would be scared that one of those beer pockets would decide to open a little bit. I haven't been for awhile, but last time I went to the local county fair they weren't frying much out of the ordinary. However, I think my fair, Grant county fair, in central Washington state, had something none of your fairs have...Spaceburgers. They were some sort of ground meat with some sort of russian like sauce and some lettuce and cheese maybe? All sandwiched between two slices of cheap white bread and cooked in this press that toasted the bread and cut it into a perfect saucer...like a space ship.

Get a nice, fresh roasted coffee and cold brew it really strong, like 1 to 3. This will eliminate some bitterness and acidity.

A long and easy to clean brush. Infrared thermometer.

Propane and Propylene burn hotter than butane. I've heard butane leaves an aftertaste, but Im not sure. I've always used stuff from bernzomatic, its built well and lasts a long time. Just got the hose model for 50$ shipped expedited from amazon.

I was told that for watermelons, look for the bug scars, because that means its sweet. The scars im referring to are the rough brown patches. I dont know if this is true or not...but its still what I use.

I would probably go with a combi oven and a rotovap. That would get the basics.

Come to think of it, the wall next to my stove is pretty bad too. Who would put a stovetop right next to a wall? My one big burner is of course on the wall side. Tons of oil, duck fat, red sauce, and other unkowns splatter the wall. They will have a good time painting that when I move out.

I 2nd this.

You should be fine with any brand cartridge. I use whatever is cheaper. Those are the ones I used to use at work, always got a giggle that they were called whip-it! (but i've never seen anyone do one off of one, and I'm not endorsing it) I got my whip for free for coming in third at a beverage competition at the FCI. The person who won had all her friends come vote for her a lot. At 2$ a vote it cost her about $50 to win a nice blendtec. She basically made a variation of an orange julius, which wasn't even blended properly. Either way she considered the angles better than I did...well played...

For rum, I would spring for something along the lines of bacardi, little bit nicer. Tequila is in one of those categories for me with gins and bourbons where quality makes a huge difference. It is, unfortunately, the most expensive to get into the good quality stuff. Maybe shoot for a cheap silver? As for vodka, you can always just run it through a brita 10 times. ...then again you are giving these away to a bunch of people who are already probably pretty tuned up, so it may make no difference at all.

Should be a nice change from the savory format. Johnny is also cool as shit. I wonder to what extent they will supply the contestants? Is there going to be stabilizers, pectinex, and other modern products? Blast freezers? LN tanks and gear? What about flavorings, fruit purees, liquors, and vanilla beans? They don't expect people to pay 11 bucks for a whole foods vanilla bean do they? I think we will definitely see more outright failures.

Make sure the pan, and oil, is sufficiently hot. Skin should be dry as well. No reason to use a non stick, a cast iron pan should be fine.

If you have access to veal stock, you could take about half the broth out of the soup and replace it with a good, reduced stock. Or for a more creative approach...add brewers yeast, ferment, and have the worlds first onion soup brew. The acidity (and salt) would probably kill off the yeast though...just thinking outside the box.