Marnie Shure's discussions

Probably not, since cotton candy grapes exist, and are arguably far more misleading!

Thanks for the reminder that this delightful dish exists and that it’s been too long since I’ve eaten it!

Yes! In my experience, it just results in a slightly thinner coating (though perhaps some people prefer that).

Well then, today’s your lucky day.

I love this mug! With regard to the slow cookers, do you have two in order to cook multiple things at once, or are they different sizes, depending on what you’re making (or both)?

Whoops, good catch. Correcting that now. Top Chef is indeed a Bravo property, and she has since gone on to appear in several Food Network shows such as BakeAway Camp, the Baking Championship specials, and Worst Cooks. Also Netflix food programming!

Good to know!

Agreed. Maybe I just haven’t had a well-made portobello burger, but it’s always seems like someone said “hey, this mushroom cap is shaped like a beef patty” and didn’t go further in trying to make it resemble a burger in any way.

Thanks for the feedback—we’ll get on that!

That’s the great thing about Guy’s Ranch Kitchen. He and all the chefs just spend the weekend cooking together at his house, and sampling each other’s dishes. There’s no competition element (besides wanting to create the best dish that day), and no timing. Oddly compelling to watch!

Too true! The only thing about good butter that stresses me out is that I try too hard to ration it so that I always have it. But if you don’t apply it liberally to slices of bread and the like, then what’s the point?

findings so far...?

I’m pro-corndog and I say so under oath!

Not sure if these brands are available to you, but this might help: https://thetakeout.com/a-blind-taste-test-to-determine-the-best-hot-dogs-1827332540

You READ MY MIND. This was the first idea we had! However, it is too delicate to slice off with the “knife” they give you with the fun factory (which is basically a small paddle), and I didn’t want to employ a real knife because I was thinking about this as an activity for small kids. But yes, with a sharp knife, this… Read more

I agree that toppings and add-ons can add up in an annoying way that doesn’t make it worth it. For something like this corn dog, I assume a chunk of the $13 price tag is the “experiential” element. You’re buying something that no one else serves, and you get a story out of it. (Not to say that’ll make it worth it to… Read more

If anyone at Wilton asks, I am using the Fun Factory **in addition** to their lovely products, not **instead** of them!

Yes, butter cookie dough is my next move as well. Sugar cookie dough is ideal for its foolproof nature (especially if you’re doing this with kids), but butter cookies might benefit from the thickness of certain shapes and the density of the dough as it’s extruded. 

That’s the next experiment! You could definitely make spaghetti and fettuccine at the very least, and it’s probably easy to make a small filled pasta out of the tubular one. Biggest issue is that the pasta dough might be a bit stiffer and hard to work with. TBD.

Like little Battenberg Cakes! Brilliant.