ReadyMade Posts

Wednesday, March 15, 2006

ReadyMade Blog
I’ve got my first post up on ReadyMade magazine’s blog! Spicy Hot Cinnamon Marshmallows are a new flavor variant on the ever encompassing marshmallow recipe.

Spicy Red Hot Cinnamon MarshmallowsI’ve long admired ReadyMade’s fun projects ever since their cover project of a sod couch for your yard sprouted up.

The blog aspect to the website extension of the magazine is fairly new. What first got my attention were the posts coming from Megan Reardon, of fame. Most recently she posted a nod to 101 Cookbooks recent recipe for DIY Girl Scout cookies.

In the tradition of HDYGTFAJ, I sent a similarly flavored email to Readymade asking about blogging opportunities. The positive response is a good reminder that- it rarely hurts to ask!

Mostly web highlights with dreams of more original content, this blog is striking me more and more as the DIY’ers version of BoingBoing.


posted March 16th, 2006 at 2:09 pm

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!


- Ryan Dawe-Stotz
posted March 17th, 2006 at 3:55 am

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.


posted March 18th, 2006 at 8:12 pm

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…).


- Kelli
posted March 19th, 2006 at 2:07 pm

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.

- Ryan Dawe-Stotz
posted April 5th, 2007 at 6:50 pm

So what’s the deal? Are there r ecipes for savory marshmallows or not?

- Susan J
posted April 18th, 2007 at 11:14 am

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!!

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