Man Made DIY


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May 24, 2010

Classic Cocktail How To: The Sidecar

created at: 05/03/2010

There's no clever, charming story to detail the history of the Sidecar - no one really knows where it was invented, or by whom, though the Ritz hotel in Paris claims it was invented there in the late 1910s.

created at: 05/24/2010

Regardless, this is a fun one that'll make you feel like you're back in the post-prohibition swing days. It's usually served up, in a chilled martini glass with a sugared rim, but might also be served in a rocks glass… read more

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May 21, 2010

101 Photoshop Tips in 5 Minutes

created at: 05/21/2010

Deke McClelland - master media lecturer - has done the impossible...or at least the ambituous. He's made this amazing how-to video that features nearly every Photoshop shortcut and excess-click-avoiding tip, all in five minutes and to a tune that mimics mid-90s bizarro hit "Popular" by Nadaread more

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May 20, 2010

Classic Cocktail How To: The Negroni

 

created at: 05/03/2010

created at: 05/20/2010

You may not know it yet, but the Negroni is your new favorite cocktail. It's strong, balanced, absolutely delicious, and makes a perfect pre-dinner cocktail that'll match nearly anything you're eating during the warm months.

The drink was supposedly invented in Florence in the 1920s, when Count Negroni asked the bartender to pump up his Americano (equal parts sweet vermouth and Campari, served tall with soda water) with gin.

And if you're brave enough to flame an orange peel, it's totally worth it. The toastiness of the orange oils mixed with the bitters and the spices of gin is a very… read more

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May 19, 2010

Jamaican Jerk: At Home, and Illustrated

As grill season continues to be more and more feasible (i.e. the May showers give way to sunshine again), many of us are looking for new flavors and sauce to try on our grilled amazingness.

created at: 05/19/2010

So, might I suggest Joe's Jerk sauce, from the fabulous illustrated recipe site, RecipeLook.co.uk. It seems like you could puree it up in bulk, then store it in the fridge for a few weeks.

Joe's Jerk Sauce: RecipeLook

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May 19, 2010

How To: Pair Beer with Food

created at: 05/03/2010

2010-04-20-BeerFood.jpg

The pairing of wine with food is a classic tradition. Sommeliers - wine stewards - spend years training their palattes to not only recognize the subtle differences between wine vintages, but also learn how each of wine's qualities interact with different foods to make a explosive tastebud experience.

But, the complexity and diversity of beer can also match the variety of flavors in your meals. Craft brewers exercise great care to create subtlety and nuance in their brews. So, sure, ambers will always go great with pizza and cheeseburgers, but don't… read more

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May 17, 2010

How To: Make the Perfect Bellini

created at: 05/03/2010

The Bellini was invented in the 1940s at Harry's Bar in Venice, the famous destination spot for elite tourists and celebrities, like Ernest Hemingway (Much of Across the River and into the Trees is set there), that was also the birthplace of beef carpaccio.

created at: 05/17/2010

Bellinis used to only be made during the summer months, when fresh peaches were in season, but thanks to modern technology, flash-frozen peach purees are available, allowing Bellinis to stay on brunch menus everywhere.

These make great pre-lunch starts, and somehow works equally well on the backside of a meal as a dessert. And if you do it well, it becomes an… read more

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May 14, 2010

The Five Essential Cocktail Glasses

created at: 05/03/2010

created at: 05/14/2010

Cocktails - like all fine things - have a culture, style, and traditional all their own, some of which is flair, but most of which comes from praticality and serving the best drink possible.

There are hundreds of styles of glasses, making it completely impractical for any home bar to stock all the options. Thankfully, that's a good thing - cause you only need five, which you can add as get excited about different styles of cocktails. The first three are absolute essentials, and the latter two are designed for specific classes of cocktails that are important to their enjoyment.

created at: 05/14/2010

1. The Martini [or Cocktail] Glass: read more

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May 11, 2010

How To: Make Fresh Artisan Bread in Only Five Minutes a Day

In the post-wonder bread era, most North Americans don't know quite how to think about bread. We want the chewy texture and rich crumbs and whole grains of artisinal bread, but have been spoiled by the long shelf life that the preservatives in national brands offer.

fresh-yeast-bread031

What if there were some way to always have fresh AND healthful, tasty artisan bread on hand?

Turns out, there is. "ARTISAN BREAD IN FIVE MINUTES A DAY taught busy people how to make great bread at home, with only five minutes of active preparation time. Now, HEALTHY BREAD IN FIVE MINUTES A DAY whips up fabulous breads made with more whole grains, fruits and vegetables. The secret? Mix up a lightning-fast batch of moist no-knead dough, save it in your refrigerator, tear off portions over the next week or more, shape, and… read more

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May 10, 2010

How To: Make Mead (Honey Wine) at Home

created at: 05/03/2010

I remember when I first learned of mead...sophomore English, and we were working through Beowulf for the the first time, and the poem opens as the king has just built the great mead hall, Heorot. A whole building dedicated to something to drink? Must be delicious... I'll have to get my hands on some.

Finished product!

Ten years later, and I still haven't made my way to actually trying any, but buddy, with this sweet mead how-to, you better believe I'm… read more

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May 08, 2010

Classic Cocktail How To: The Gimlet

created at: 05/03/2010

Rose's Lime Juice was created as a means to preserve citrus juice without alcohol in the 19th-century. And there's no better way to feature its unique properties than with a gimlet, a cocktail fashionable in the post-prohibition, Art Deco heyday of the 1930s and 40s.

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May 06, 2010

How To: Make Your Showers More Manly

Hyperbole and a Half is a humor/illustration blog by Allie Brosh that always strikes the perfect balance between completely ridiculous and totally absurd. Earlier this week, she published this gem commenting on the softness and inherent gender-confusion that comes along with the personal hygiene.

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May 06, 2010

Classic Cocktail How To: Make a Perfect Old Fashioned

created at: 05/05/2010

The Old Fashioned, in many ways, sets the standard for cocktails. It may be the first drink ever actually called a cocktail, since that word's oldest written use references a recipe using whiskey, water, sugar, and bitters. It's name lends itself to an essential piece of drinkware, the old-fashioned (or rocks) glass, an 8 oz tumbler that house thousands of short, mixed drinks. And its very name, which comes from the Pendennis Club in Louisville, Kentucky in the 1880s, certainly posits it at the head of the cocktail table.

And they're fun, and quite easy to make. Here's how:

Old Fashioned

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May 05, 2010

How To: Make Homemade Pop Tarts

I admit it...I've been known to grab a toaster tart or two and a piece of fruit when I haven't left myself enough time to grab something less portable, especially on days when I'm taking two-wheeled transportation.

pop tarts, cooling

I don't particularly like the way they taste, but I do like not being hungry and having a portable treat. So, I was pretty pumped to find this DIY Pop Tart how-to from the Smitten Kitchen. Not only are they certainly more healthful and bound to taste better, but since you're starting from scratch, you can put ANYTHING you want inside: all kinds of fruit purees and jellies, honey and nuts, way better cinnamon-and-sugar combos, Nutella, and of course, SAVORY… read more

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May 04, 2010

A Collection of Crafts to Celebrate Official "Star Wars Day"

Star_Wars_Day_Crafts_Ewok_Dog.jpgI've been honest in the past about my lack of Star Wars experience in the past, and a few have said to me, "How can you post Star Wars crafts if you've never seen the movies?" "Well," I usually say, "I post about houses I've never been in, designs and artwork I've only seen pictures of, and link to how-tos I've never followed myself."

Retorts aside, last night, I watched "A New Hope" for the first time. (Rather, finished it for the first time...I'd seen the first half hour once or twice). And, wouldn't you know it, TODAY, May 4, is official Star Wars Day - "May the Fourth Be With You"...get it?

Rachel Hobson has assembled a fine… read more

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May 04, 2010

How To: Two Ways for Making Super Easy Simple Syrup

created at: 05/03/2010

created at: 05/04/2010If you've ever made any sorta of beverage - a cocktail, iced tea or coffee, lemonade, etc - you've learned some basic science - sugar does NOT dissolve in cold liquid with a simple stir. It takes either 1) LOTS of agitation or 2) a warmer liquid. Sometimes, this is a good thing, as granular sugar is often a key ingredient to a drink that involves crushing or muddling, like a mint julep or a mojito. And sometimes, it's really annoying and inconvenient.

So, the beverage-world has long used a liquid sweetener known as "simple syrup" to incorporate sugar into drinks. It uses a basic "simple" ratio of 1 part sugar to 1 part water. Some approaches call for as much as 2:1 sugar to water, which increases efficiency, but I'd keep it 1:1, or at most 1.5:1. See, simple syrup provides not only sweetness to a drink, but also volume. AND, most cocktail recipes will presume a sugar level of 1:1, so it's best to stick with what the pros… read more

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