Chocolate-It's What's for Dinner

I've been sitting on this recipe since July (not so bad compared to some other recipes that are patiently waiting). I'm sorry that I didn't make it sooner. This would be a great dish to make and bring to a barbecue. It makes a large portion and doesn't really heat up the kitchen too badly (if you use a blow torch instead of the broiler). Part of the wait involved graham crackers. I can't seem to keep them in the house long enough because of the Sous Chef. He loves them. Sheet Pan S'Mores (Adapted from Cooking Light ) 14.4 oz of graham crackers 1 c sugar + 3T 1/4 c butter, melted 1/2 t salt & 1/4 t 5 egg whites, divided 1 egg 12 oz bittersweet chocolate chips (or chocolate finely chopped) 1 t vanilla 1/4 t cream of tartar 1/3 c water In a food processor, process graham crackers to fine crumbs. Add melted butter, 3T sugar, 1/2 t salt, 1 egg, 1 egg white. Process to combine. Press into a 13x18 greased sheet pan.  Bake at 350 for 8 minutes or...

So I told you I got a blow torch for Christmas (when I mentioned this to my friend, she thought I was taking up a new hobby). Well I decided it was time to break it out and give it a test run. I had this recipe for ages. I don't know where I got it from - ripped from some magazine. Ain't she a beauty? Creme Brulee (I can't figure out how to do the fancy accent marks but you get the idea) 1 vanilla bean 1 c milk 1 c heavy cream 2 eggs 2 egg yolks 1/3 c sugar Raw sugar  Slit open the vanilla bean and place it in a saucepan. Add milk and heavy cream. Heat until little bubbles appear at the edge of the pan. Remove from heat. In a bowl whisk the eggs and egg yolks together. Add some of the hot milk mixture into the egg mixture. Whisk this mixture back into the saucepan. Over low heat, heat about 7-10 minutes until the mixture coats the back of the spoon (about 165 degrees).   Divide evenly among ramekins. Place ramekins in a 13x9 pan or roasting pan. Pour ...

I was hoping for a Mastiff Puppy for Christmas from Santa, but alas he let me down. He claims it's still coming (actually we are hoping to adopt an adult Mastiff). But Santa did come through. He got me a Sous Vide. This has made me realize that I have crossed a line here. I'm no longer just a foodie; I'm a serious foodie.  Making my own butter , pasta , and cream cheese , nor the amount of kitchen supplies I own,  convinced me of this but for some reason, the Sous Vide convinced me. I think I might be totally out of hand here. I don't want to be one of those hipsters who think they're cool because they are into artisan stuff (insert eye rolls here from daughters - "Mom you will never be cool") and make everything from scratch. I just think it is the science of it all that interests me. How does all this stuff meld together? How is it made? Why do the components go together like this or why don't they? My Mom always tells me I'm crazy for goin...