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Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

I line my pan with wax paper, then nonstick spray. I also apply the spray to my kitchen shears. Works like a charm! And yes, it IS very easy to make from scratch.

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

My Czech neighbors made these delicious walnut cookies in the shape of walnuts, filled with a walnut buttercream. I always looked forward to them at Christmas time.

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Chocolate Raspberry Ginger Cake Bites

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Caramel Cake with Ginger Butter Frosting

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Cosmic Hazelnut Dome Cake

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Need to use up my stash of vanilla beans

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From Serious Eats

Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

I line my pan with wax paper, then nonstick spray. I also apply the spray to my kitchen shears. Works like a charm! And yes, it IS very easy to make from scratch.

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

My Czech neighbors made these delicious walnut cookies in the shape of walnuts, filled with a walnut buttercream. I always looked forward to them at Christmas time.

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

The Chocolate-Coconut Bread Pudding with Passion Fruit Sauce sounds divine!

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

Cranberry sauce with champagne and currants sounds intriguing.

From Serious Eats

Cook the Book: 'The Sweeter Side of Amy's Bread'

gingerbread cookies are labor intensive, but such fun to make!

From Talk

Sunchang gochujang...korean red pepper paste.

The paste is generally used in small doses (I guess that depends on your taste, though). The first things that come to mind is using it as a condiment for kalbi - marinated beef wrapped in lettuce leaves with rice dabbed with a bit of gochujang. Or in bibimbap, a dish of assorted vegetables mixed with rice. If you want to try it without all this fuss, sometimes my family will just eat cucumbers strips dipped in it. It doesn't require any cooking so you can really experiment and do as you wish.

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

never mix! hence, eating the thing becomes something like taking ice core samples as you tunnel down, eventually collapsing of course. we did a hybrid version at home and it was actually kinda stressful trying to serve 6 individual bingsoos to hit the table at the same moment. for the nyers, anyone beat koryodang or no?

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

The first time I had shaved ice was in Taiwan. Shaved ice, lots of fresh mango, all drizzled with sweetened condensed milk. In oppressive heat, it's much more refreshing than ice cream. These days, manual ice shavers can be found in many of the Asian/Chinese supermarkets that carry housewares. I was so happy and surprised the first time I found one. Then I began to notice that most of my local (NYC) Asian-centric supermarkets carried them, I just hadn't been looking for them. They're usually hiding amongst the rice cookers. The manual one requires a lot of arm power, but it should only be about $20.

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

i didnt know that was a korean dish, i thought Japan and Taiwan had it too

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

Being Korean myself, I was literally drooling at these photos. Yes, patbingsoo is another version of shaved ice seen all over Asia, but the paht (beans) and tteok/dduk are what make this Korean version stand out.

You won't find this dessert at a typical Korean restaurant. It's an event in itself and most people go out with friends to Korean cafe's or dessert spots to split a refreshing bowl. It's also difficult to find a place that has the right proportion of ice v toppings, which is why making this summer staple at home to your preferences is often the best way to go!

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

YES. I'm patiently awaiting a patbingsu invasion here in NY. Someone needs to tell David Chang to open a MomoBingsu.

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

@djwerdna: I don't know where this type of dessert originated, but you're right, they are very common in the countries you mention, also in the southeast Asian countries (Singapore, Thailand, Malaysia, Philippines, etc.), including my own: Indonesia.

The 'canvas' is pretty much the same across all countries: a small hill of shaved ice drizzled with condensed milk. From that point on, the toppings are fair game. Each dessert and each country have their own distinctive combinations.

In Indonesia the most popular version is called 'Es Campur' (literally: Mixed Ice) and the toppings include cubes of black grass jelly, attap/aren fruit, slices of jackfruit, scoops of avocado, tape singkong (fermented cassava) and young coconut flesh. The sweetness is then enhanced by swirls of neon pink syrup! Happy mashing indeed :)

I'd love to try a bowl of patbingsu (extra mochi, please), I hope it's on the menu of Korean restaurants here!

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

Yum, I'm getting major cravings for the patbingsu from Koryodang. The roasted soybean powder they put on their little mochi balls makes the whole thing like out of this world.

Hrm, I wonder if you can purchase that at an Asian market. I should look into it.

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

I have never had the pleasure of enjoying one of these before. Now I must try one. A trip to the local Asian market is a must tomorrow.

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

@princexy, I'm totally with you! I'm a non-mixer myself-- believe me when I say we exist, Grace! I like choosing what I get in each bite (much like a chipotle burrito bowl) and think the slushy grey post-mix look is quite unappetizing.

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

Where did this originate? I've seen this dessert in Taiwan, Japan, and China.

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

I was totally with you until the mixing. Then I was just about to cry. Just the thought of stirring all that goodness up makes me cringe. I'm one of those people where each item has a section of the plate. They don't touch. I especially like the tupperwares where you have compartments for each thing.

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

Wow! Awesome. Need to try this soon. If I can't get the ingredients - is this something that I stand a good chance of finding on the menu in a Korean restaurant?

FP

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

Ah! I left Korea in June and am going back in 3 weeks. This'll be one of the first things I eat when I get back!!! :) awesome post!

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

@HeartofGlass - It's definitely not savory, but it's just lightly sweet. I suppose it actually really depends on how much sweet stuff like the fruit cocktail, condensed milk, bean paste, etc. that you add to it.

@AppleSister, hungryhungryhippo - wow, maybe it's just my family that likes to mix...and everyone else loves not mixing!

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

I can totally resist mochi on my shaved ice desserts. Just not a fan of the texture in ice. I'm also a nonmixer with my patbingsu... I am, apparently, a total statistical anomaly in your books!

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

I bought this ice shaver on Amazon to make patbingsoo--the trigger mechanism is a little tricky, but it works pretty well, much finer than the larger Hamilton Beach Icy Treats shaver, which is more like margarita consistency:
http://www.amazon.com/Hamilton-Beach-68010-Snowman-Shaver/dp/B00008IH9N/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1251406169&sr=8-1

If you can't find the sweet beans, it's not hard to make. You soak azuki beans overnight, then simmer for about an hour and puree with some sugar. It won't be quite the same, but you'll get that great paht flavor. I've heard kidney beans make a decent substitute as well. I'm working on it to see if I can get a better recipe for the cookbook I'm writing.

The tteok is a little trickier to make, but it's essentially mixing glutinous rice flour with a little bit of hot water and sugar, dividing it into little balls of dough, and then cooking them in boiling water until they float.

But the best part of this dessert, really, is that like Grace says, if you can't find the beans or tteok, you can add whatever you like! Sometimes, I just use ice, condensed milk and berries for an easy treat that's cooler than ice cream on those really hot, sticky days.

And I am one of those people who doesn't mix it at all :)

From Serious Eats

Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

It seem like can really make marshmallow with the way you provided. I'll keep the article and make it myself during holiday.

kindle dx review

From Serious Eats

Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

Is the following comment considered Spam?

In any case wouldn't a foodnetwork show have a foodnetwork email addy?

From Serious Eats

Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

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PLEASE CONTACT ME IF YOUR INTERESTED AT foodnetworkseries@gmail.com

Thanks!
Lisa

From Serious Eats

Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

Pielady, thank you. My niece and I made marshmallows for New Year's and they were so delicious. I told her and my husband both that in my youth we were able to get Campfire marshmallows and that Kraft just never did compare. The real ones, though? We all thought we'd died and gone to heaven. I used a recipe from BrownieBites. And really, a boxed mixed for stuff you already have in your house? You still have to do all the work, well I guess it saves you measuring stuff. Take me out to dinner instead, I can't afford it anymore.

From Serious Eats

Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

ya'll inspired me to make marshmallows over the weekend. My peeps thought I was crazy and told me "you know you can buy these pretty cheap in bags at the store". They did admit that mine WERE better than the store bought bag kind.. so if you are a marshmallow LOVER make you're own, they weren't hard to make, just sticky!

From Serious Eats

Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

@BostonFoodMan well, some of us work jobs barely above minimum wage. for me to spend more than $11 for all my food for the entire day is an extravagance. but then again, i cant afford cable to watch ina's show either [though i do like her!]
but agreed, this would be a lovely gift... although if someone gave it to me i would be like "wtf, marshmallows?" spend the $11 to get me some real food. but i would still make them and enjoy them.

From Serious Eats

Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

I will NEVER buy any Barefoot Contessa or Williams Sonoma or any other "designer" pre-packaged food mixes no matter what the cost. How can they be good??? Also do not give them to me as a gift!

From Serious Eats

Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

I'm really into making homemade marshmallows from scratch. I love to give them as gifts--people are always so amazed! Plus, you can make all sorts of flavors or coat them in fun things like colorful sprinkles or cocoa.

http://www.aldenteblog.com/2008/11/marshmallows-ho.html

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Caramel Cake with Ginger Butter Frosting

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Cosmic Hazelnut Dome Cake

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Need to use up my stash of vanilla beans

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