Entries tagged with 'how-tos'
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Photograph from morning_rumtea on Flickr Farmers have been purposefully leaving edges of their fields unharvested and fruit unpicked for the less fortunate since biblical times. Today, groups around the country are translating that idea and encouraging us to do the same--by picking the fruit from your neighbor's tree. Photograph from Muffet on Flickr Urban fruit-harvesting groups started in places where there are abundant fruit trees, such as California. But groups are now popping up all over the U.S. and the world. All of them have one thing in common: making use of food that would otherwise go unused (i.e., rot on the sidewalk). Some groups gather wild food that's growing in a public space, such as a traffic median;...
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New to us, via Neatorama, comes panda bread. It's sure to make the hearts of panda lovers everywhere explode with rainbows. Or, if you've ever wanted to eat pandas, this can be your socially safe panda-eating outlet. Basically, it requires strategic folding of various colored doughs (green tea, cocoa) to form the ULTIMATE panda in baked form. Make sure to check out the original Japanese recipe to see other examples of panda cakes, some of which I'm sorry to say look like mutant strains of panda. Because nothing says "I love you" like a panda cake. Related Rubik's Cube Sandwich What's the Prettiest Dessert You've Ever Seen?...
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It's tougher than it looks. Open, flip over, push down on bottom, and finally, enjoy. Usually ice cream doesn't make people think this hard, but I actually had to watch a how-to video to understand the proper eating process of the new Ben & Jerry's Flipped Out sundae in a cup. You can easily pull back the wrapper and start spooning up layers of cookie dough, vanilla ice cream, and chocolate syrup (and save the next few seconds of your life) or you can go after the truth. The truth: Push down on the perforated circle underneath the cup. Following the Push-Up philosophy, you have to apply some pressure to release the good stuff. Out comes a hockey puck...
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When deal-making at very important business lunches, it's typically encouraged not to order watermelon. But, if you find yourself in this situation, fear not. All you will need is one cupped hand (a seed-spitting receptacle) to survive this problematic scenario. The video, after the jump....
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Since there are only so many macaroni-bordered frames and lanyards you can make, here's another cheap crafty idea for Father's Day. The Object Project walks us through the step-by-step process, from tracing to stitching to the placement of the velcro strip. [via Craftzine]...
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Free PDFs are available from Make Magazine that guide you through making your own coffee roaster, hydraulic coffee tamper, and more. If you're absolutely, 100 percent serious about making your own espresso, you'll want to go beyond merely grinding boutique beans in the morning. You'll want to roast the beans, tamp the grounds with perfect pressure, and then make sure your espresso machine's at exactly the right temperature. Fortunately, Make Magazine has free PDFs for doing it yourself: DIY Coffee Roaster, DIY Espresso Tamper, DIY PID Temperature Control. [via Gimme Coffee]...
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All you need to know when you're looking for cookout wines is this: ZEST. It stands for Zinfandel, Easy on the Oak, South America, and Tempranillo.
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Alan Richman, "GQ" magazine food writer. Visiting Sweden? Hope to impress a Swede? Just want to appear worldly and stylish? The French Culinary Institute's Cooking Issues blog has been posting an ongoing series of photos it calls the Skål!/Skoal! Project that can school you in one small social custom. The series includes such food-world luminaries as Jeffrey Steingarten, Harold McGee, Wylie Dufresne, and Alan Richman (above), who has perhaps the most extreme skål to date. More pix after the jump....
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If you have a passion for cooking but don't know how to get your foot in the door, head to Eggbeater to read professional chef Shuna Fish Lydon's guide to getting a professional cooking/baking job in a restaurant....
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©iStockphoto.com/eyecrave Matthew Yglesias of The Internet Food Association has an easy way to go straight to iced coffee, skipping the whole pour hot liquid over ice step: "What you need to do is fill a pitcher with a mixture of water and coffee (if you’re grinding your own, aim for a coarse grind) in a ratio of about 1 cup of coffee to about 4.5 cups of water. Stir it up to mix, and stick it in the fridge for, ideally, a 12 hour overnight brew. In the morning, strain the mixture." Pour it over ice, and you're set. Note: this yields a more caffeinated brew and apparently is easier to guzzle down because of the lower acidity. Try...
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