My Korean grandmother is a hipster.  
(Hi Grandma!)
A few weeks months ago, while she was visiting, a conversation about hipsters was sparked by God knows what.
In a feeble attempt to explain this large sector of the populous, I explained, 
hipsters live in Brooklyn and make their own pickles.
My grandma just stared at me.  I was probably eating some of her kimchi at that very moment.
Then: a revelation from my irreverent always wise father- 
Grandma is the ultimate hipster.
Lives in Brooklyn? Check.
Makes her own pickles?  Oh good Lord you betcha.
Best kimchi I’ve ever tasted.  Not to mention the tens of other types of pickles she makes, stuffed in her fridge at home and here in both of our fridges.
(Find something floating in a brown liquid in my fridge?  Keep your paws off and certainly don’t throw it out.  It’s probably some pickles.  
My favorite are chayote pickles.
Funny story about these pickles: none of my family knew what exactly the pickle even was; we couldn’t figure it out, even after poking around in the murky container for a few days.  Unfortunately, my grandma wasn’t quite so helpful, because her pronunciation of chayote left us all puzzled.  It sounded like she was sneezing.  
Ach aye OH tay.  What?!  
Eventually, I realized what she was saying- but none of the rest of my family knew what chayote was, even when pronounced correctly.  Whatever.  More for me.)
We all found this hilarious, including my grandma.
Still not sure if she understands what a hipster is, although we expanded the definition to “also really liking food trucks.”
Hipsters also like these rice krispie treats.
They’re the snobbiest krispie treats in the history of rice krispie treats.
First of all, everything is homemade, save for the rice krispies themselves (although, to be completely honest, I did quite a bit of googling for “homemade rice krispies”).
Secondly, the flavors are very different from your regular ole run of the mill krispie treats:
the marshmallows are made with maple syrup and an entire vanilla bean,
the caramel is heavily salted with miso,
and the whole shebang is tied together with brown butter.
(Remember when I made snobby krispies?  Yeah, these up the ante even further.)

I made these a while back, and they’ve waited quite some time in the “draft” stage of my posts, but nevertheless, they’re a chic little bar, definitely worth mentioning.  
My friend, le français, said they tasted like croissants.
I’ll take it.

P.S. Luv u gramz.

Hipster Krispiez
marshmallow adapted from smittenkitchen, inspired/adapted from A Cozy Kitchen
for the marshmallow:
1 tablespoon plus 1 1/4 teaspoons gelatin
1/2 cup water, divided
1 cup sugar
1/4 cup maple syrup
scrapings of a vanilla bean
big pinch salt
for the caramel:
1/2 cup sugar
2 tablespoons water
2 tablespoons butter
1/4 cup heavy cream
2 tablespoons shiro miso
to assemble:
3 tablespoons of butter, browned
6+ cups of rice krispies
melted chocolate for drizzling, if desired
First, make the caramel.
Bring the sugar and water to a boil, allowing them to cook until the mixture turns deep amber, about 7 minutes.

Immediately remove from heat and whisk in butter; mixture will foam.
Stir in the cream; mixture will bubble violently- keep whisking.
Stir in the miso, whisking until everything is smooth.
Set aside; if it sets while you are making the marshmallow, just reheat it gently in the microwave or over a low flame.
Next, make the marshmallow.
Place 1/4 cup of the water in the bowl of a stand mixer.
Sprinkle the gelatin on top to allow it to soften and bloom.

Mix the maple syrup, sugar, salt, and second 1/4 cup water in a heavy bottomed pot over medium heat.
Bring the syrup mixture up to 240 degrees F, about 10 minutes over medium heat.
Pour the hot syrup over the bloomed gelatin and whip until mixture has tripled in volume and is very fluffy and white.
Sometime while the mixture is whipping, add in the vanilla bean scrapings.
Meanwhile, prepare your pan; grease a 13×9 pan with a little butter and set it aside.
Once your marshmallow is ready, transfer it to a large pot with the browned butter; heat gently to mix the butter into the marshmallow, then stir in miso caramel until everything is homogeneous.
Stir in the rice krispies, adding more only if the mixture is very wet still; you won’t need much more than 8 cups, maximum.
Scrape the mixture into your prepared pan and press firmly all over to even out the tops.
Refrigerate about 30 minutes to set, or leave it at room temperature for a bit longer.
Cut into bars or squares, and drizzle with chocolate if desired.

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