This week’s Outdoors Issue inspired our latest entirely unscientific food preference poll: What’s your s’more style — marshmallow carefully toasted or intentionally engulfed in flame?
A reminder, first of all, that if you have intentions to go make s’mores around a rustic campfire somewhere in the Inland Northwest this summer, check for burn bans and fire rules first.
Now, the results: Maybe it’s impatience or maybe we just enjoy setting things on fire, but the majority of comments were in favor of marshmallows purposely set ablaze.
A number of commenters volunteered a preference for the other ingredients, too, with suggestions of Oreos instead of graham crackers and the addition of Nutella. Mr. Goodbar was suggested as a chocolate of choice, but the most frequent recommendation was to use a Reese’s peanut butter cup as the chocolate layer.
On the spectrum of toastiness, some say they go for flames more than once on a single marshmallow. The most specific and intriguing response in the “Both/Depends” category came from Vintage Hill:
Depends on the wine you are having. A nice late harvest Semillon made dry likes the golden brown version with a milk chocolate bar. Same with a Cab. Sauv. but change the chocolate to a darker bar, even for some very tannic CS’s bittersweet is the call. Burn it and you are in Cab Franc country all the way.
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