First we researched Atomic Fireballs. Then we made an ersatz candy version. The thing is, though, we live in Brooklyn. Everything needs to be grown on a rooftop and ethically sourced. Let's see if we can bring the Fireball back to its earthy roots.
(Yes, this is kind of a break from my attempts to make fake Science versions of everything.)
The obvious ingredient is cinnamon. Tons of cinnamon. Next up, something spicy, like a jalapeño....
We're lucky to have an incredibly talented assortment of chefs, writers, and wonderfully curious people sharing their knowledge on all things food at the Brainery.
You can track them down on their personal sites below, and let us know if we should offer their classes again by clicking the "Want us to repeat this class?" button on each course page.
Emilie Friedman
Teaches: Make Your Own Ravioli and Latkes!
Find her at: ...
We did a class on Indian condiments with Drake Page from The DP Chutney Collective, and it was awesome. We made so many condiments: chutneys, relish, achar, yogurt dips...we even made something spicy with mashed bananas. Here is a recipe for all you who missed the amazingness of class: tamarind chutney! Hop to it and make yourself some, it's super versatile and great.
TAMARIND CHUTNEY
Ingredients:
1/2 lb tamarind, seeded
2 1/2 cups...
In reality, all of the hot sauces we made a few weeks back were just a diversion from our main work of the day: to make awesome homemade ketchup. What we learned and what we did all follows below:
RULES ABOUT KETCHUP (also, ketchup rules.)
1) You're not making Heinz 57. I'm one of those people who doesn't like organic ketchup because it tastes too healthy and not like ketchup at all. And really, you have to think of this as an entirely...
