Candy Talk, Episode 17: Candy Corn

Halloween’s just around the corner, baby!  And because we court controversy, in this episode we feature the most divisive Halloween candy in recent times, Candy Corn.

How sweet can a candy be before it can no longer be measured by modern science? Does molding candy into the shape of actual food make it more wholesome? And what mystery ingredient can you add to candy corn to take it to the next level?

Schedule a preventative dentist appointment and join us!

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Candy Talk, Episode 16: Reese’s Peanut Butter Cups

In this episode, our chocolate gets all up in your peanut butter with an iconic American candy, Reese’s Peanut Butter Cups.

Stick with the Candy Talk team as we harshly judge each other’s Reese’s-eating techniques, marvel at how many ways Reese’s can sell us chocolate + peanut butter, and debate if size does in fact matter*…

*get your head outta the gutter, ya perv.  

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Candy Talk, Episode 15: Muji

Candy Talk is going global again, and this time we’re introduced to candy from the intriguing Japanese company Muji.

Listen as our crack team samples a variety of Muji candies and discovers which has a taste you can feel in your nose, debates just how toasted is too toasted, and encounters a candy (pictured below) that made us so uncomfortable that we we won’t speak of it again just forget about it back off ok? [curls into fetal position]

muji

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Candy Talk, Episode 14: Dark Chocolate

Welcome to the dark side. In this episode of Candy Talk, we delve into the flowing silk rock ballad of the candy world: dark chocolate.

Is dark chocolate the ailment-punching Captain America of health foods? Which brand is the gateway dark chocolate? And at what percentage of cocoa does the bar start to absorb all available light?

Wrap yourself in an afghan and join us.

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Candy Talk, Episode 13: Pointless Nostalgia

Turn up the White Snake and synchronize your hypercolor Swatch, in this episode the team indulges in some pointless nostalgia and delves into 80s candy.

Which flavors we loved as children now cause us to cringe? Why did 80s candy try so hard to introduce children to smoking? And which iconic 80s candy was so good we BROUGHT IT BACK FROM THE DEAD?

Hang on, we’re about to hit 88 miles per hour.

Check out the awesomeness of this Big League Chew commercial: https://www.youtube.com/watch?v=BCawfG0CFvo

“Bar None” Recipe

bar none

Ingredients:

  • Voortman Chocolate Wafers
  • Finely chopped peanuts
  • Chocolate candy coating

Directions:

  • Set wafers on cooling grid, attempting to keep 2 wafers connected.
  • Melt candy coating per instructions on package.
  • Spread a bit of coating on top of wafer and sprinkle peanuts, pushing down so they stick. Allow to dry for a few minutes.
  • Pour candy coating over top, gently spread with offset knife to get complete even coating.
  • Allow to dry, then refrigerate.

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The Great Ingredient Pie Bake-Off

Before the ink was dry on The Great Ingredient Brownie Bake-Off trophy, someone shouted: “What’s next?”

“Cookies?”

“Nah, we already did chocolate chip.”

“Something savory?”

“The hot dish bake-off was kind of a flop.”

“Plus, we do chili in the fall.”

“Sweets seem to draw more entries…”

“Pie?!”

“YES! PIE!”

We kept the rules loose for the 1st annual Great Ingredient Pie Bake-Off. Sweet or savory. Pie, tart or galette. Baker’s choice.

  • Total entries: 6
  • Sweet: 6
  • Savory: 0
  • Pies: 5
  • Tarts: 0
  • Galettes: 1

 old fashioned blueberry key lime sour cream apple blueberry peach galette

It was a fierce competition, but in the end, Emily Tritabaugh’s Salty Honey was awarded the tarnished-pie-server trophy.

pie bake-off voting trophy salty honey pie

Salty Honey Pie

From Melissa and Emily Elsen of Four & Twenty Blackbirds

The crust

Ingredients:

  • 2 1/2 cups all-purpose unbleached flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 8-10 tablespoons ice water with cider vinegar, or more as needed (combine 1 cup cold water, 1/8 cup cider vinegar and ice)

Directions:

  • Whisk the dry ingredients together and blend with a hand-held pastry blender the chopped, cold butter, being careful not to overwork during this step. The butter should be in pea-sized chunks, not too big, but not completely incorporated.
  • Slowly add the ice water and vinegar mixture and bring the dough completely together by hand, again being careful not to overwork. Aim to create a marbleized effect, so that the butter is still visible.
  • Divide into 2 discs, wrap in plastic and chill 1 hour or more before use.
  • Roll one disc of crust out to fit a 9-inch pan, about 1/4 inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in freezer or fridge for at least 20 minutes.
  • Line the rolled-out crust with tinfoil or unwaxed parchment paper, add pie weights or about a cup of dry beans if you don’t have pie weights. Distribute them evenly.
  • Bake in a 375 F oven for 20 minutes. Allow to cool slightly before filling with custard.
  • Freeze second disc for another day

The filling

Ingredients:

  • 1/2 cup butter melted
  • 3/4 cup white sugar
  • 2 tablespoons white cornmeal
  • 1/4 teaspoon salt
  • 3/4 cup honey
  • 3 eggs
  • 1/2 cup cream
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla paste
  • 1-2 tablespoons flake sea salt for finishing (Maldon is a good choice)

Directions:

  • All of the mixing can be done by hand, or with an electric mixer.
  • Melt butter and combine with the sugar, salt and cornmeal to make a thick paste. Add the honey, vanilla and vinegar and mix together. Fold in the eggs, add the cream and blend.
  • Pour the filling into a pre-baked pie shell and bake at 350 F for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly. Once cooled (at least one hour), finish with a sprinkling of flake sea salt. Slice and serve with freshly whipped cream.

MPLS Dog: Behind the Scenes

One of the great things about working at Ingredient is getting to see the behind-the-scenes of how the recipe and content development sausage is made.  

And in the case of the MPLS Dog, here we’re talking literal sausage. (Tee-hee.)

Coming up with the idea is only half the battle; we then have to bring that idea to life and put our money where our mouth is (sorry, that’s the last bad food pun, promise) to create something that is both fun and delicious.

Luckily, fun and delicious is Ingredient’s specialty. So we rolled up our sleeves and hit the Ingredient kitchen in full mad scientist/Doc Brown mode.

Every component of the MPLS Dog went through rigorous testing:

What’s the perfect consistency of the hotdish?

 mpls dog hotdish

Which cheese will make it through our intensive Cheese Trials? (Sometimes you just gotta blow torch things.)

mpls dog cheese trials mpls dog blow torch

Just how many tots should adorn this bad boy? (The correct answer is *all* the tots. Whatever you got, pack it on.)

mpls dog tater tots mpls dog ketchup

Once we’d perfected the recipe, it was time to get the MPLS Dog styled for its close up. Because sometimes, looks actually do matter.

mpls dog styling mpls dog pedestal

The end result? We nailed it.

mpls dog beauty

Our reward? The whole company gathered and we ate. We ate our work, and it was delicious.

mpls dog team lunch

At Ingredient, this is what we’re all about – we love food, we love food culture, and we want to create and share those experiences.

We won’t share tots, though. So don’t even ask.


MPLS Dog: The New King in the North

Step aside, Jon Snow.

Sometimes ideas are too good not to share. And when it comes to food, we love to share. (Are you going to finish that? Ok, ok, never mind.)

We were recently at popular Minneapolis hot dog joint Uncle Franky’s, enjoying good weather and slamming Chicago Dogs, Coney Island Dogs and the like. In between bites, we contemplated what made those dogs representative of their namesakes. Then came the million dollar question: what kind of dog could represent Minneapolis?

We looked to our Minnesotan culinary legacy for inspiration, donned our goofy chef hats and headed for our kitchen. When the mist cleared, MPLS Dog was born.

IS THAT…HOT DISH?  Oh yes it is. And it’s time for its moment in the sun.
We spent an unseemly amount of time crafting this baby. We perfected the consistency of the sauce. We obsessed over that cheese. We toasted that bun. Topping the whole thing with crispy tater tots means the MPLS Dog pretty much takes care of all major Minnesotan food groups.

Here’s the thing, though. Yes, this dog screams Minnesota (in a measured, non-threatening tone.) But the reason we’re sharing it with you is because it’s a damn good dog.

Try it and see for yourself why the MPLS Dog is the new King in the North.

 

 


Candy Talk, Episode 12: The Blizzard

We’re out of the studio and down in the streets! In this episode we visit a local Dairy Queen to sample a dozen different Blizzard flavors and gleefully abandon any semblance of responsible eating.

Which Blizzard-candy combo is the biggest threat to your tooth enamel? Do certain flavors simply deserve our begrudged respect? And will any of us be on speaking terms when this is over?

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The Makers Series Number One: Rack Shack BBQ

At Ingredient, we like to do two things: Eat good food and tell good stories. Today, we introduce a new video series called Makers in which we combine these two favorite things. Makers is about telling the stories of the passionate few who have taken their love of food and food culture to the point of starting a business that enables them to share their passion with others.

In Maker Number One, we meet Keith Hittner Sr. and Elliott Ashwell, learn about Rack Shack BBQ, and hunger for their exquisite, authentic, and uniquely delicious food.