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I posted to hackaday.com
http://hackaday.com/2010/09/02/meat-smoker-texts-you-when-it-is-done/
September 2 2010, 11:30am | More »
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I posted to hackaday.com
http://hackaday.com/2010/07/17/rfid-cat-feeder-helps-with-the-diet/
July 17 2010, 10:37am | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2010/05/dharma_initiative_cupcake_hold.html
Ok, raise your hand if you're watching the "Lost" finale tonight? I thought so! Hopefully you've made some great "Lost" treats for the party, just like Sam Walker's handmade cupcake holder. Make sure to let us know if you made your own "Lost" party favors, too! [via Agent M Loves Tacos]
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Comment on this articleMay 23 2010, 8:59pm | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2010/02/10_ways_to_photograph_food.html
We've had many a discussion in our CRAFT offices with our photographer Sam Murphy about how hard it is to photograph food. For you budding food bloggers, take a visit to Chow.com's slideshow 10 ways to photograph food for more inspiration. I like the approach used by Jamie Olivier pictured above where it's real food in it's cooking environment. Sure I may not have a woodsy backyard in England with a brick wood-burning oven, but hey, a girl can dream!
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Comment on this articleFebruary 15 2010, 8:00am | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2010/02/happy_valentines_day_1.html
Happy Valentine's Day! It's all about the sweets today so even if you haven't had time to think of anything at all for Vday, make some delicious desserts for your family, your honey, or just for yourself! I'm a chocoholic so I'm loving Epicurious' favorite chocolate recipes, perfect for Valentine's Day.
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Comment on this articleFebruary 14 2010, 8:00am | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2010/01/flashback_get_a_rise_out_of_so.html
When the weather is cold and wet outside, one of my favorite things to eat is a nice hot bowl of veggie chili with a fresh slice of buttered sourdough. Mmmmmm, sourdough! Back in CRAFT Volume 04, San Francisco-based writer and "fermented-food devotee" Eric Smilie offered his clear and easy sourdough bread recipe. Check it out in this week's Flashback and get your bake on. You can also still pick up the full back issue of CRAFT Volume 04 over in the Maker Shed.
Get a Rise Out of Sourdough
The yeasty way to a truly good loaf.
By Eric Smillie
My heart sank as I stared at the dark, deflated crust, hardly the loaf I had hoped to bake using wild yeast from a home-fermented starter. I needed help. I found clarity in Laura McNall, a baker for 22 years with the Cheese Board Collective, a worker-owned cheese shop and bakery in Berkeley, Calif., that uses more than a dozen 14-pound buckets of sourdough starter every day. "When you're dealing with fermentation," consoles McNall, "it's alive and it's got a life of its own ... Sometimes it doesn't work out." Eventually, however, it did. Now my only problem is keeping my tangy sourdough loaves out of the hands of my ravenous roommates.
Materials
For the starter:
Flour
Filtered, non-chlorinated water
For the bread:
Active starter within half a day of climax
Unbleached white flour
2 tsp kosher salt
The magic of sourdough is that you can leaven bread with a culture of yeast and lactobacillus (the same bacteria that turn milk into cheese) drawn from thin air, just by mixing flour and water in a glass jar. The yeast creates gluten and makes the dough rise, while the bacteria produce acid that imparts a distinct flavor and keeps spoiling microbes at bay.
Every place has its own airborne microorganism population, and each can give rise to a starter with a unique character, says sourdough sage Ed Wood, the author of Classic Sourdoughs: A Home Baker's Handbook. Wood has been baking for some 50 years and sells heirloom starters collected from places like South Africa and Italy through Sourdoughs International (sourdo.com). Contrary to popular belief, he says, a starter can travel. Some people think "that if you send a culture somewhere else in the world, it will be contaminated by the local flora and fauna," he says. "That, basically, is a lot of baloney."
Once established, a healthy starter can last forever. Wood claims he collected a starter in Giza, Egypt, that hadn't changed much since about 2500 BC. The oldest sourdough cultures are in the Middle East, and, he adds, "by and large, were passed from father to son for hundreds of years." Here's how to start an heirloom of your very own.
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Comment on this articleJanuary 26 2010, 7:00pm | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2010/01/breakfast_for_dinner_party.html
I decided to get the year started properly, with a "Breakfast for Dinner Party" last night. It was a great success, and the highlight was a make-your-own-waffle-bar. I set out a belgium waffle maker, and a friend whipped up Martha's batter. I included a ladle and a timer and the guests were responsible for everything else. (The smoke alarm only went off once!!) The toppings were decadent: maple syrup, chopped pecans, whipped cream, Mexican caramel, strawberries and bananas. It was a great food activity and people were really engaged with their creations. The dinner was rounded out with a frittata, Peanut Butter Puffins, roasted potatoes, fresh fruit, and a custom bloody mary station. I hope that all my parties will be that much fun for the rest of 2010, and that yours will be too! Cheers!
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Comment on this articleJanuary 2 2010, 5:09pm | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2009/12/new_years_eve_treats.html
Going to or throwing a New Year's Eve party, but need a last minute snack idea? Make it Do has two ideas for some tasty and easy treats.
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Comment on this articleDecember 31 2009, 11:00am | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2009/12/cardamom_citrus_coffee_cake.html
Katie Goodman at Good Life Eats shares her recipe for this cardamom citrus coffee cake.
Katie writes:
What does cardamom taste like? It is described as having a strong, unique spicy-sweet taste, which is slightly aromatic (from RecipeZaar). What flavors go well with cardamom? It is common in Indian cooking and is said to match well with chicken, cinnamon, coffee, coriander, dates, curries, ginger, oranges, rice, and tea.
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Comment on this articleDecember 30 2009, 7:00pm | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2009/12/matsutake_sake.html
I recently had the pleasure of drinks with Maker Faire's Sherry Huss and Joe Szuecs of Renga. They served me the most wonderful hot sake with sliced Matsutake. Joe hunted for the fungus and brought them home that very day. The mushrooms were sliced thin and simmered in the pot while the sake was heated, for about 7 minutes. This infused the sake with the most delicate, aromatic, and earthy flavors.
Sherry poured off the sake into handmade pottery by Make's Gerry Arrington. The cups were designed by Joe specifically with this drink in mind. The black glaze is the perfect backdrop for viewing the gills of the matsutake. The drink was served with chopsticks, so the slices could be eaten while you sip. It was an absolutely delicious and amazing, completely unique experience that I will not soon forget.
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Comment on this articleDecember 6 2009, 8:00pm | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2009/12/how-to_pie_crust_cookies.html
The baking bug has hit me in a big way in the last few weeks. With Thanksgiving, a gingerbread house adventure (which I'll share here soon) and preparation for Christmas, I find myself wanting to bake all the time. Today was no exception. I had a hankering for something baked, but not for major preparation and clean up. Pie Crust Cookies were the perfect solution. I'm sharing how I made basic ones here, but you can also search the web for variations on the basic recipe, many of which include honey. Yum!
Ingredients:
Ready-Made Pie Crust
Melted Butter
Cinnamon and Sugar
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Comment on this articleDecember 6 2009, 5:20pm | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2009/12/how-to_rupjmaizes_kartojums.html
Rūpjmaizes kārtojums means layers of bread, in Latvian. I think that I might also incorrectly translate it to super yum. Crumbled rye bread, whipped cream and mashed cranberries combine for a dessert with a look that is perfect for serving during the winter holidays. This spectacular recipe comes from Russian Season, an Eastern European food blog written by a mother and daughter. And in case you were worried about bad translations, it's written in perfect English with stunning step by step photographs.
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Comment on this articleDecember 5 2009, 8:00pm | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2009/11/homemade_turkey_broth.html
Homemade Turkey (or Chicken) Broth
By Katie Goodman
Making homemade turkey broth is relatively simple after your Thanksgiving feast. And it tastes absolutely delicious and rich. You can control what's in it — that means no MSG and lots of flavor — when you make it yourself. This recipe for broth assumes you have already picked off any remaining meat after your Thanksgiving feast. If you haven't already done that, make sure to do that first. Then, you can use the extra meat to make homemade turkey soup using your homemade broth if you'd like.
If you have a large slow cooker, you can make the broth in that as well. Just allow it to cook on high for 1½ hours, then on low for 4 hours (or more if you'd like).
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Comment on this articleNovember 25 2009, 2:00pm | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2009/11/recipe_green_chile_stew.html
A recent article in the Los Angeles Times reports that New Mexico expats (and those in the know) can now find good quality green chile in the freezer section of grocery stores in southern California. I've checked up here in northern Cali, and we're not so lucky. So, as a good NM native living elsewhere, I have my green chile shipped in.
Years ago I'd show up at the greyhound bus station to pick up a pungent burlap sack of fresh green chile. I'd rush it home and we'd grill them on the outside barbecue, let them cool, then stuff them in quart-sized ziploc bags and pop them in the freezer. If we were discriminating in our usage, this could last us 2 years.
When that process got to be too time-consuming (can you say kids?), we instructed any and all guests from New Mexico to bring a small ice chest with them when they came to visit. This ice chest needed to be crammed full of hot, roasted, frozen green chile.
TSA regulations messed up that plan, plus our friends and family grew tired of schlepping us heavy frozen items, so we've now taken to ordering them online. This works pretty well, although one person's "hot" might be my "mild," and some years the most popular varieties might sell out before I realize my stash is low.
My darling husband recently found 2 packages of roasted green chile in the bottom of our freezer, and there was much rejoicing! We'll use one package to add some spice to the leftover turkey in the guise of Green Chile Stew. Served with warmed flour tortillas and a Caesar salad, this is one of our family's favorites. Enjoy!
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Comment on this articleNovember 25 2009, 1:00pm | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2009/11/tips_for_holiday_baking.html
I always head in to the holiday season with grand ideas of baking cookies for decorating with the kids and giving to friends and neighbors. And, yet, I always seem to get slammed by the craze as we get close to Christmas and never make it happen. That's why I'm so glad to see these brilliant tips for holiday baking from Pam of Gingerbread Snowflakes. She give great tips on preparing cookies early and freezing and shows how to make the freezing a success. I'm already feeling more prepared for this holiday season!
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Comment on this articleNovember 23 2009, 10:00am | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2009/11/how-to_poach_an_egg.html
I love eggs Florentine, but poached eggs can be an intimidating project to take on. Not any more! Instructables user starburst552 shows us how in her poached egg tutorial.
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Comment on this articleNovember 23 2009, 9:00am | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2009/11/how-to_homemade_crescent_rolls.html
With Thanksgiving less than a week away, I'm already starting to drool over all the amazing food that we'll be having. These homemade crescent rolls from Calli of Make it Do look like they would be a mouth-watering addition to any holiday table. The pictures are making me so hungry!
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Comment on this articleNovember 20 2009, 5:00pm | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2009/11/cocktailnerds_bumblebee.html
It's been one of those crazy weekends, and tonight I plan on unwinding with this deliciousness. It's a Bumblebee, and I have Cocktailnerd to thank.
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Comment on this articleNovember 8 2009, 8:00pm | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2009/11/how-to_apple_cider_donuts.html
Randy Sarafan grew up near apple orchards, like me, and shares with us his method for making delicious apple cider donuts.
Read this article |
Comment on this articleNovember 7 2009, 1:00pm | More »
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I posted to instructables.com
http://www.instructables.com/id/Dessert-Pizza/
This dessert pizza recipe is sure to class up your next dinner party and tickle your sweet tooth. It really only resembles a pizza in so much as it's round, has some type of a crust and is finished with toppings, other than that, it's a dessert for sure. I wouldn't mention it in Italy or try to ge...
By:
noahwOctober 31 2009, 8:30pm | More »
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I posted to instructables.com
http://www.instructables.com/id/Pectin-from-Scratch/
Pectin causes jams and jellies to gel. When using a pectin poor fruit, pectin must be added or the result will be nothing more than a fruit syrup. I refuse to use store bought pectin because I think it takes the craft out of jam and jelly making. Usually I just add apple skins and cores to whatever ...
By:
NoFillerOctober 25 2009, 11:25pm | More »
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I posted to instructables.com
http://www.instructables.com/id/Brain-Cake/
Making a Brain cake is fun, cheap and great for Halloween parties or get-togethers. This is a basic instructable to show you how to make the details for this cake, the size and shape depends on your preferences. You can do similar designs for cupcakes or even flat cakes depending on what best fits y...
By:
kiffakittyOctober 24 2009, 10:14pm | More »
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I posted to hackaday.com
http://hackaday.com/2009/09/30/arduino-powered-singing-table/
September 30 2009, 10:00am | More »
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I posted to instructables.com
http://www.instructables.com/id/Filleting-A-Fish/
(or how a Steenbras became supper)
I work at a hotel in Pondoland near the Wild Coast in South Africa, which is a couple of
minutes walk away from the beach and we are fortunate enough to have a ready supply of
fresh fish from the local fisherman.
This is the tale of me turning a whole fish ( a ...
By:
StoveboySeptember 20 2009, 5:28pm | More »
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I posted to instructables.com
http://www.instructables.com/id/Homemade-Carbonated-Beverages/
I have been making homemade soda for longer than I have used Instructables. After scanning what people have posted here on soda making, I decided that I would post my technique. This will not save you money if you compare it to most store bought carbonated beverages. However you will have control ov...
By:
ronmaggiSeptember 8 2009, 2:55pm | More »
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I posted to instructables.com
http://www.instructables.com/id/Bacon/
Bacon is the foodstuff of the gods. The Spirit of All Things decided that humans needed something to keep them going every day and decided that the pig was the best thing for it. And, oh, we have rejoiced and created several odes to the delicious meat. It's absolutely amazing and we should all say a...
By:
fungus amungusSeptember 8 2009, 11:29am | More »
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I posted to instructables.com
http://www.instructables.com/id/Creamy-Pumpkin-Soup/
This is my twist on a popular recipe. I added a small amount of cumin to give it warmth and add to the flavour of the pumpkin. This recipe's also fantastic with butternut squash and good with any other squash.
Pumpkins are in season from September onwards.
This served 4 hungry climbers.
Ingredien...
By:
JayefuuSeptember 5 2009, 7:21am | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2009/08/where_the_wild_things_are_cupc.html?CMP=OTC-5JF307375954
Happy Friday everyone! These Wild Things cupcakes are just too cute. The nose on the one on the left reminds me of The Count on Sesame Street. I'm also quite fond of the double entendre in the title above. Via BoingBoing.
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August 28 2009, 6:06pm | More »
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I posted to instructables.com
http://www.instructables.com/id/No-Knead-Brick-Oven-style-Pizza/
I'm a guy who likes his pizza. And I don't mean run-of-the-mill franchise delivery. I'm a bit of an aficionado; I like simplicity and authenticity. And to get that where I live, you've gotta learn to do it yourself. Except I'm also a guy with a small kitchen, no brick-oven, no $300 dollar stand m...
By:
whinehurstAugust 23 2009, 1:57am | More »
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I posted to blog.craftzine.com
http://blog.craftzine.com/archive/2009/08/recipe_banana_walnut_cookies.html?CMP=OTC-5JF307375954
Make these delicious banana walnut cookies by Kristin of Craft Leftovers.
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August 22 2009, 9:00pm | More »
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I posted to instructables.com
http://www.instructables.com/id/Pulled-Chicken/
Pulled Chicken. It's delicious and very easy to make. I usually make this on my charcoal smoker or grill but I wanted to demonstrate how to make it on a gas grill since that's what most people have.
What you will need.
1 whole chicken 4-5 pounds
1 "beer can chicken" holder
Seasoning salt...
By:
branonlsAugust 22 2009, 5:26pm | More »
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I posted to instructables.com
http://www.instructables.com/id/BBQd-Hot-Wings/
There's just something about eating a plate of hot wings that makes me feel good. Maybe it's the spicy tangy-ness in the mouth or the dipping into ranch dressing to cool it off...or maybe it's the licking of the fingers in between servings. Whatever it is, I keep craving more when they're gone.
Ing...
By:
johnnyblegsAugust 22 2009, 1:58pm | More »
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I posted to instructables.com
http://www.instructables.com/id/Pulled-Pork-BBQ-Smoked-Indoors-on-a-Stove-Top-Smok/
Neither rain, nor snow or sleet will stop you from enjoying all your favorite smoked BBQ entries when you know how easy it is to smoke them right on your indoor stove top. The controlled environment on your gas or electric kitchen stove coupled with an inexpensive homemade or store bought stove top...
By:
Smoke House WillieAugust 22 2009, 6:07am | More »
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I posted to instructables.com
http://www.instructables.com/id/Hot-Rock-Kalua-Pig/
In Hawaii they cook whole hogs underground with hot rocks and banana leaves. It's called Kalua Pig and it is Amazing. I set out to replicate this delicious and wonderful pork on a smaller scale in my backyard without having to dig a big ol' hole and cook an entire pig. In the process I built a dual ...
By:
Goesto11August 22 2009, 12:02am | More »
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I posted to instructables.com
http://www.instructables.com/id/Table-Expansion-for-Dinner-Guests/
Tonight we have dinner guests and will use a table on the patio. It normally seats six. We need to seat twelve at this table.
Materials required:
+one sheet 3/4 x 48 x 96 inch chipboard
+1/4 inch dowel rod
+two 1 x 2 x 51 inch pine connecting rails
+six 1/4 x 20 Tee nuts
+six 1/4 x 20 x 1 1/2 ...
By:
Phil BAugust 21 2009, 9:47am | More »
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I posted to instructables.com
http://www.instructables.com/id/Hog-Spit-Roast/
How to slow-roast a hog/pig on a spit using a rented propane-powered spit roaster that many tool-shops rent out (both in the UK and USA).
o Total roasting time for a 80kg live-weight hog is about 6 hours.
o Preparation time: 1 hour
o Carving time: 1 -2 hours
o A 80kg live-weight hog can feed at ...
By:
gerrit_hoekstraAugust 20 2009, 10:55am | More »
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I posted to instructables.com
http://www.instructables.com/id/Pig-Candy/
Have you ever wanted bacon and candy but you just couldn't make up your mind. Well, now you can have both! Pig Candy is a great treat that will impress your friends and make your neighbors jealous.
What you will need.
12oz thick cut bacon. About 11-12 pieces.
1/3 cup brown sugar.
1/4 tsp cayenne ...
By:
branonlsAugust 15 2009, 3:59pm | More »
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I posted to instructables.com
http://www.instructables.com/id/Smoked-BBQ-Meatloaf/
Meatloaf is a great comfort food and it's even better on the smoker.
What you will need.
2 pounds ground chuck
1 pound ground pork
2 eggs slightly beaten
1 cup of fresh bread crumbs.
seasoning salt
onion power
garlic powder
black pepper
milk
Worcestershire sauce
Steak sauce
a pan with several ...
By:
branonlsAugust 15 2009, 2:00pm | More »
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I posted to instructables.com
http://www.instructables.com/id/The-Ultimate-Banoffee-Pie/
I adore Banoffee Pie. Being American, I#25;'d never had it until I met my British husband. It#25;'s his all time favourite, so I thought I#25;'d try to make it. Over the years I'#25;ve tweaked the recipe. It#25;'s an ongoing process. You can make your own caramel, but for the sake of ease, I buy min...
By:
xrissyAugust 14 2009, 5:30am | More »
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I posted to instructables.com
http://www.instructables.com/id/How-to-Make-an-Ikura-Sushi-Birthday-Cake/
This fun party cake was made with regular Funfetti cake mix and a few cheap and easy household ingredients. The prep time is minimal, and the results are sure to elicit lots of 'oohs' and 'aahs' from your party guests!
The original tutorial can be found on my blog at
http://shrimpsaladcircus.blogsp...
By:
ShrimpSaladCircusAugust 13 2009, 11:59pm | More »
