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July 1, 2004
Smorgasbord of Smoring
I have only participated in smore making twice in the past three years-- an infamous smoring at Cosi in August 2001 with Skutchie, when I decided to give up my apartment on 77th Street and sleep on his couch for several months, and last Saturday, at the Wiki Paper Anniversary. While smorating in DUMBO, I began to think about how one might improve the traditional campfire treat.
You see, I'm not a big fan of marshmallows. They're tasty, but after one or two the sweetness makes me feel a little sick. Plus, if you're going to eat chocolate and graham crackers, you should do it right. By doing it right I mean caramel.
Further fostered by my recent purchase of a toaster oven (begrudgingly bought because of my persistent battle (scars) from my broiler), I decided to do a test run, supported by the Commission on Better Smore Production…or should we say, dabbling in a bit of smore fusion. Yesterday I stopped by my local market to pick up the basics—graham crackers, chocolate, marshmallows, and for the test, caramel pieces. Being that I was at D’Agostino’s, one of the crappiest, most overpriced supermarkets out there, the only caramel pieces that I could find were Werther’s Chews. Had I not been running on an overly full bladder, I would have sought better caramel elsewhere, but such was my situation.
I set up two smore possibilities—regular and chocolate/caramel, sans marshmallow. I probably should have created a third mixing the caramel with the marshmallow and chocolate, but I didn’t think of it at the time…and once I ate both tests, I was too full to move on. Using the toaster oven on broil (which was not ideal, I know—campfire works best), I cooked both up, merged the two sides, and did some thinking.
I used a bit too much chocolate, which threw my whole palate off, but even with such a mistake, the addition of caramel was quite pleasing. I let it sit for a bit, allowing the caramel to stiffen. Its stickiness took on the gluey role of the marshmallow as well as the sweetness, but in a better, more subtle way. After consuming both, I decided that the caramel method was much yummier, though lacking something: a peanut butter layer.
I see more testing in the works. Perhaps I should purchase a smore maker, or invest in a fireplace. I might also need theme music, of which I am leaning toward a revised edition of the Swedish Chef Song.
Posted by callalillie at July 1, 2004 9:50 AM | Food
, Fun Stuff
isn't the whole allure of s'mores related to the whole marshmallows-over-the-fire aspect? can you stick caramel on a stick and hold it over a flame? if so, then you may be onto something.
so did you buy the toaster oven for the sole purpose of smores experimentation? i admire your dedication to science :)
Posted by: ChrisG at July 1, 2004 10:20 AM
taste off, i proclaim!! taste off!!
Posted by: tien at July 1, 2004 10:24 AM
i've considered these issues. i think that you can skewer a caramel piece and hold it over the fire, though you need to be careful-- it doesn't take long. i cheated and sliced/flattened the caramels so that they would melt more evenly. another option, should you choose to include marshmallows into the mix, is to wrap the marshamllow around the caramel piece, then skewer it.
Ooh yes, the toaster was expressly for smores. it's part of my new campfire girls diet. wait, that sounds really bad. actually, it was because i kept accidently burning my arm while trying to get my morning toast out of the broiler.
tien, i'm right there with you. after reading this article about park BBQs, i really think we should do a taste off in prospect park, using a grill. and maybe eat more than just smores. like meat and stuff.
Posted by: corie at July 1, 2004 10:32 AM
well, you know, we're having a bbq in our backyard tomorrow ... party.jimmylegs.com
Posted by: ChrisG at July 1, 2004 11:01 AM
Posted by: corie at July 1, 2004 11:18 AM
while i love smores, i agree that peanut butter could only make it better. must take advantage of the grill in my parent's backyard....
Posted by: dahl at July 1, 2004 11:44 AM
Another hydrib/enchancement I was considering is dipping the whole thing in chocolate.
Baker's/Kraft now makes dipping chocolate. There's nothing better than chocolate covered graham crackers. Except chocolate covered graham crackers with caramel and peanut butter.
Posted by: corie at July 1, 2004 11:48 AM
Corie, you had to know that you would get a rant from me on this...
All your readers need to know that there are three basic food groups - chocolate, caramel, & peanuts. You need only add an indgredient or two for a complete food. In my case adding (peanut)nougat makes it a Snickers - nature's perfect food.
Posted by: bobtrancho at July 1, 2004 6:11 PM
It's not a rant-- i learned this from watching you!
Posted by: corie at July 1, 2004 10:42 PM
If there is a taste-off, I'm bringing my favorite variation: S'mores made with Hobnobs. Fan-dam-tastic--especially with a Brooklyn Pilsner.
Posted by: Doug at July 2, 2004 1:58 AM
What the heck is a Hobnob?
Posted by: corie at July 2, 2004 7:25 AM
Just the best cookie ever. A British oatmeal "biscuit" with a layer of dark or milk chocolate. Available all over NYC.
"One nibble and you're nobbled."
Posted by: Doug at July 2, 2004 1:59 PM
i prefer my smores with a miniature reeses's peanut butter cup instead of chocolate. i thought for a second that one of yours had banana on it instead of marshmellow. i was wrong, but how would chocolate & banana be on a graham cracker? YUM!
Posted by: nicole at July 4, 2004 4:14 AM
Ah, I saw the Hobnobs at Blue Apron yesterday. They looked really yummy.
Posted by: corie at July 4, 2004 11:54 AM
