Carol Patton / Little Hiker Bird

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[–] 28 points 2 days ago (1 child)

Don't hold it above the flame. Hold it near the embers at the bottom. For some reason this is secret knowledge that nobody knows.

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  • [–] 20 points 2 days ago (3 children)

    When you manage to get that perfectly browned toast with the gooey center:

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  • [–] 8 points 2 days ago

    Who needs therapy when you have cartoons like this? 😏

    Answer: ǝɹɐɔɥʇlɐǝɥ lɐʇuǝɯ ʇuǝɔǝp ɹoɟ ǝʇnʇıʇsqns ou ʇnq ,ɥɓnouǝ ʎuunɟ s,ʇI

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  • [–] 13 points 2 days ago (7 children)

    I prefer to set my marshmallow on fire on purpose, let it burn long enough to get the center gooey, then blow it out. It makes a tasty marshmallow much quicker if you don't mind a little burnt marshmallow in there. :P

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  • [–] 6 points 2 days ago (5 children)

    This, but once I've caramelized the exterior by setting it aflame, I slide the toasted bit off and eat it. With the fresh white gooey flesh of the marshmallow exposed, I again set the whole thing aflame, blow it out, and eat the next layer of crispy caramel skin. This method works best with one of those jumbo marshmallows. Once the jumbo marshmallow has been roasted and skinned enough to reach regular size, it gets the chocolate and graham cracker s'mores treatment.

    And for a final hot take, only Hershey's milk chocolate will do for the s'mores. You need that choco umami to balance out the marshmallow sweetness. Fancy expensive chocolates, super dark chocolate, and most European chocolates just cannot make a good s'more.

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  • [–] 2 points 1 day ago* (last edited 1 day ago) (2 children)

    Fancy expensive chocolates, super dark chocolate, and most European chocolates just cannot make a good s’more.

    Hard disagree. Dark chocolate is superior on s'mores. Turns it into campfire chocolate chunk cookie basically.

    I mean, if you like milk chocolate in your chocolate chip/chunk cookies then this opinion makes sense but for me that's just ew, way too sweet. Give me some flavor contrast.

    EDIT: with you on setting the fucker on fire though.

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  • I love dark chocolate, but it has its place. I've tried dark chocolate in cookies, but semi-sweet is better. I've tried dark chocolate with s'mores, but (for me) it neither improved the s'mores nor the chocolate. I think the issue is that those two treats in particular are more about nostalgia than anything. If they don't taste like my lower middle class childhood they'll never be quite as good (for me).

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  • [–] 5 points 2 days ago

    I do this too, then slide off and eat the outer burned layer, then light the remaining marshmallow again, repeat. The sweet-charred taste of the outer layers are delicious, almost like a smoked caramel.

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  • [–] 5 points 2 days ago

    Marshmallow so white it got offended by this joke

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  • [–] 4 points 2 days ago

    Ahh, I always just light mine on fire. I like the charcoal flavor.

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  • [–] 3 points 1 day ago

    mmmm, burnt crispy marshmallow

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  • [–] 2 points 2 days ago

    Roasting a marshmallow is a lot like making love to a beautiful woman:

    • First you pry her away from her friends and cup her in the palm of your hand.
    • Then, after a quick taster, you gently guide your stick into her making sure she doesn't fall apart from the spasms.
    • After that you don't rest until the heat of the action makes her start to melt inside, at which point you yank your stick away lest she accuse you of ignoring her blistering warnings
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