Sooner or later, you're gonna have to do it. It may be because you lost a little weight, and now it's time to notch over one more, and you're plumb out of holes. Maybe it'll be due to the fact that different pairs of pants sit on your body at different places. Or it may be that you'll simply had that belt for a little while, and the leather has stretched a bit.
But, at some point, you're gonna have to punch a hole in a belt. And if you do it right, it can look perfectly in line with the others, like it's been there the entire time.
Today is Valentine's Day, and couples of all sorts will be headed out on the town to celebrate. Whether such plans are on your radar, or you're generally interested in looking snazzy without seeming like you just came from a sales meeting, we thought we'd share some basic ideas and tips to, well, nail it.
Often, when I try to explain the idea behind ManMade or what I do for a living, someone who doesn't quite get it will inevitably say to me, "You mean like MacGyver?" Um...I guess?
For the record, I don't think making stuff out of ordinary materials – what we do on ManMade – is anything like MacGyver. But I do like the approach of understanding how things work, and then applying standard techniques to whatever materials sit in front of you. Especially when those materials are bottles of spirits, and the techniques result in something like delicious cocktails.
'Cause here's the thing: when you become known amongst your peers as a guy who knows something about tasty cocktails, you become the guy who everyone turns to to make a tasty cocktail, whatever the occasion. And that's a good thing. It's a solid skill to have, and it's even more impressive if you don't have to look a recipe up on your phone before you start shaking and stirring.
So, with that in mind, here are seven standard recipes, ratios, and approaches to cocktail making that you can tuck in the back of your mind to whip up a tasty option, whatever you find in front of you. (Oh, and if you need bottle recommendations, here are our picks for stocking your home bar without spending a ton of money.)
When we were young men, we turned to boxed pasta and jarred sauce as a crutch. It was cheap, it was filling, it was hard to screw up, and, it was good enough.
But it's time to liberate pasta from the fallback of the less mature. To take back covering the starch in piles of flavors that cover its lackluster...uh, ness. In Italy, pasta courses are about the noodle, not the sauce. In fact, they refer to whatever get's mixed into the pasta as "a condiment" - just a little some extra to highlight the excellence of what's already there.
Done right, a good pasta dish doesn't need to be drowning in sauce. Done right - pasta stands on its
I wasn't always a bedmaker. It wasn't until I was living in the dorms in college, and my bed also had to serve as the sofa, chair, desk, laundry-folding area, and dining table that I got in the habit of the daily bedclothes readjusting. And my bed needs it, cause I sleep like a freaking tornado and things end up in impossible places.
It's a habit I'm glad I've held onto. Research shows that people who make their bed are actually happier. And because
Around here, we've moved past the short glass - the whiskey in a tumbler, the shaken 3 oz. cocktails of spring -and opting for the long and tall. With sunshine comes all-day drinks: those mixed with plenty of ice and fresh ingredients to keep you cool.
Of course, it's ice that keeps 'em cool, and when your glass sits around in the heat...well, ice melts. So, this summer, make that a good thing. We're sharing our technique and recipes to allow the ice to actually contribute to the flavor of a drink or cocktail, not just its temperature or dilution. Check it out!
These days, the Bloody Mary game is all about oneupsmanship. The goal in bars and brunch spots has become to adds so savory complements to the drink that they turn it into both a snack and a cocktail: spears and spears of pickled veg, whole shrimp, fried bacon, charcuterie, chicken wings, antipasti, mini cheeseburgers, firecrackers, tiny pizzas, everything.
Which is fine, and fun, but takes away from the essence of the drink. Sure, it's a canvas for complementary flavors, but that canvas isn't blank in the first place...it's actually a perfectly balanced cocktail.
So, here are the basics on the Bloody Mary. If you're not one to drink vodka, well, then it also makes a darn fine amped-up tomato juice.
There are sorts of reasons a guy would wanna take great photos at home: an artist or crafter, online shop owner, Instagram power user, or just an everyday documenter extraordinaire.
No matter your focus, these easy and affordable tips will help you dramatically improve your photography skills.
A bicycle is an amazing machine. Easy to ride, but full of all sorts of moving parts that work together smoothly when everything is aligned, just so. As an active cyclist, I advocate for making friends with your local shop - they'll likely give you basic adjustments for free. But there's plenty of tune-ups you can do at home to keep things running smoothly, and save the trip.
So, as riding season seems to finally be poking its head in and cyclists of all types are getting prepped to ride regularly, here are five easy tune-ups you can do to get your bike ready for spring.
You've heard the worn-out phrase "the greatest thing since sliced bread." But, really, this overused comment only highlights a deeper observation: why sliced bread is such a great invention in the first place.
It is, of course, because sliced bread leads to sandwiches. They are, perhaps, Western culture's greatest culinary achievement, named after an aristocratic gambler, John Montagu, the 4th Earl of Sandwich, who requested that his valet bring him his meat tucked between two slices of bread so that he could continue to eat while playing cards, without getting his cards greasy or put them down to dine.
Whether that story is true or not, no one can deny the magic of combining baked grains with other food stuffs to create a portable, all-in-one-bite package. Nearly every Western culture has its variation: the pizza, the taco, the flatbread wrap, so one thing's for sure: the combo of a grain-based dough, some meat and veggies, a little sauce, maybe a bit of cheese, is better than simply sliced bread. It's the greatest thing in the world.
You can buy cold brew coffee at a coffee shop. But, if it happens to be from a certain Seattle-based java-serving monolith named after a Melville character, or an pink and orange East Coast chain known for selling fried rings of dough for, uh, "placing" into your coffee, then what you're actually getting is cold coffee...that is, hot coffee that's been iced down.
Cold brew is an entirely different beast altogether. And with the weather warming up, it's time to cool our coffee down. Or, more accurately, never heat it up to begin with.
It's the most important meal of the day, and as far as the perfect breakfast, it's hard to beat an egg. If you ask many of the world's greatest chefs what the ultimate mark of someone who knows how to cook, they'll say, "have them make me an egg."
See, on the one hand, eggs are simple: there's the white, there's the yolk, you heat it, and you eat it. But on the other hand, an egg's unique two-part structure means there's a lot going on, and plenty to mess up.
They say if you learn just three chords, you can play a million songs...
The same is true for the class of mixed drinks called a highball. Many of these classic combos are just known by the name of the ingredients - gin and tonic, rum and Coke, and the like. They're a huge hit at get-togethers and parties, because they can be easily built without any special tools barware (i.e. no shaking), and folks can stick with the same spirit and change up the mixer for a little variety throughout the evening.
When you're just getting started in the world of building things, you'll find it can be rather hard to develop the "best practices" to help guide you down the right path. You're busy trying to figure out what the difference between a bevel and a miter is, but what you really need is someone to say "do this, not that."
It wasn't until I took a few classes and befriended some woodworkers that i really started to learn how to not do dumb things. Here's a list of six things I wish I would have learned before I wasted money and time on early projects.
This time of year, footwear choices can be a gamble. Overthink it, and you're stuck in snow or hiking boots all day. Under-prepare, and your socks and feet stay wet, cold, and covered in road salt.
The answer, of course, is to opt for the middle, and choose a natural weather-resistant material that's stylish no matter what the season: leather.
Your bachelor pad. Your family home. That apartment with all the architectural detail and the amazing view. Wherever you live, houses get messy. And they stay that way, until you clean them. When your plans to let someone inside ends up happening before your hopes of getting your home back to normal, then it's time to clean it. Quickly.
You don't have the time to deep clean and scrub, so make the little bit you have count. If you're smart and focused, you can pull it off in the running time of your favorite record.
Though it's the way most of us consume them, salsas are not just for chips. That limitation is a shame, because these Mexican table sauces can be so much more than watery blend of canned tomatoes and vinegar intended for scoping. I was born in Mexico, so fresh, bright and bold salsas are close to my heart.
So, join me on a virtual south-of-the-border trip, and learn the basic techniques of making the perfect homemade salsa.
Our love for beer is sincere and it grows stronger every year (and so does our beer belly, but it's so worth it.) Like whiskey or quality tequila, it can be perfect just by itself, in a glass, alongside a meal and preferably outside.
But beer's unique flavor profile - bitter, sweet, acidic, malty - as well as its texture and carbonation also make it a great backbone for cocktails. And in this ManMade Guide, we're giving you the basics to make the perfect beer cocktails.
It's that time of year when our special dinner nights are in that "in between" phase. Gone are the chili nights, the slow-cooked soups, and the long braises of winter, but it's not quite time for all day cookouts, the throwing together a plate of summer produce and bread and just embracing the simplicity of the season.
To which we say: good. Use this transitional time to nail down something technique-based, like perfecting homemade pizza.