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Oct 15, 2010

How To: Make Perfectly Roasted Pumpkin Seeds

created at: 09/21/2010

created at: 10/15/2010

Four our money the pumpkin is kinda like the most diverse food ever - you can carve scary faces into them, you can bake inside them, you can make lanterns out of them, you can cook the flesh into both savory and sweet dishes, you can decorate with them, and our favorite - roast the seeds into an unbelievable, healthy snack, that, if you've already bought the pumpkins, is totally free.  

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Oct 08, 2010

How To: Meat Hand

 


created at: 10/08/2010

Oh, my.

Armed with a post-it note of inspiration and an appendage-shaped gelatin mold, Megan from NotMartha has made herself a hand. Of meat. With fingernails. And a wrist bone. It's awe-quaking. And perfectly disgusting.

created at: 10/08/2010   

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Oct 05, 2010

What's Really Inside Your Chicken Nuggets

We at ManMade are huge advocates of handmade products, and always promote the freedoms of avoiding consumerism and mass-produced goods.

Seeing this photo is exactly what we needed to keep the faith: this is mechanically separated chicken, and it's what's inside fast food products like chicken nuggets and patties, as well the frozen processed chicken products in the freezer section of the grocery store. 

Click through to read what's actually going on here...   

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Sep 29, 2010

Photos from the New IKEA Cookbook

Artist and photographer Carl Kleiner created these fascinatingly geometric breakdowns of the ingredients for IKEA's new baking cookbook, Homemade is Best

  

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Sep 22, 2010

How To: The Ultimate Guide to Cooking Bacon

Cooktop, microwave, oven, grill, campfire...each heat source does something amazing to every omnivore's guilty pleasure, bacon. And to get the most out of your hard-earned pork belly, it takes just a bit of knowledge to master perfectly rendered bacon, cooked to however you like it.  

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Sep 03, 2010

How To: Make DIY Fruit Roll-Ups at Home, with Crazy Patterns!

Many thoughtful, contemporary parents are a bit wiser than ours were concerning the snack foods they give to their children. Avoiding processed food products, excessive amounts of corn syrup, hydrogenated fats, and overt amounts of sodium, these post-modern era parents have gone back to the snacks that their own grandparents might have served - homemade and much more healthful.

Which is great...except for one thing: contemporary kids don't get the experience of eating, well, kid food. Thrown in lunch boxes or crunched into pockets for consumption in the treehouse, there are certain foods that just taste like childhood.

And for me, that's

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Aug 23, 2010

Playing with Fire: How to Make Gourmet Hot Sauces at Home

Head to any local gourmet shop and check out the independent hot sauce section, and you'll discover two things: there are tens of thousands recipes available, and they all have to do with either 1) the devil and/0r 2) butts. Usually both. Just check out this photo from Jungle Jim's near Cincinnati, Ohio. That's four full rows, plus endcaps and features.

created at: 08/23/2010

All this guesswork and annoying imagery/titles is likely to make one stick to the classics: Frank's, Texas Pete, El Yucateco, Cholula, Tabasco, Valencia, and the like. But, in the height of produce season, with those bold grass green, red, and orange chiles punctuating your garden, there's every reason to try to make your own.  

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Aug 20, 2010

The 50 Best Cookbooks of All Time

created at: 08/20/2010

The London Observer has taken on a mighty big project: selecting the fifty best cookbooks, ever. So far, they've published the first forty, and are relying on readers to help them select the top ten.

The selections range from classic international books from Madhur Jaffrey and Diana Kennedy, to contemporary works from Momofuku's David Chang and vegetarian master Yotam Ottolenghi.  

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Aug 19, 2010

Just Flesh: A Cook's Ode to Burns and Cuts

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For me, it's several inner arm spatter burns, a box grater hole-shaped scar on my right thumb, healed chef's knifes cuts on most of the fingers on my left hand, and, currently, a pretty rocking singe mark just under my belly button. (Don't ask.)

"Like a hot iron pressing into damp linen or the first pours of pancake batter onto a smoking griddle, a soft inner arm hisses when it brushes the lip of a 700-degree oven. A burn is audible first. You hear a tiny "tssssss" of quivering flesh, your own flesh, before your brain registers the coming pain. Instinctually you jump back, hoping to reverse the inevitable; but there is it—a raised mark, shades lighter than skin tone, a white light before an angry, consuming red." 

When you do things properly in the kitchen, somehow it's both safer - a sharper knife is less likely to cut you than a dull one - and more dangerous, as a sharper knife cut go lots deeper.  

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Aug 17, 2010

How To: Make Beer Popsicles, Easily and At Home

It was only a matter of time, really...somebody was bound to think of this sooner or later.

Mexican-style lager pair with fresh lime and sweetened just a bit with natural agave syrup. We especially like this one cause you get to cut through the beer can with a knife or a hacksaw, late-night infomercial style.      

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Aug 17, 2010

How To: Make a BLFGT, the Sandwich of the Summer

created at: 08/17/2010

Nearly every local restaurant I've hit up over the summer has featured fried green tomatoes as a special or as a seasonal appetizer. And for good reason - they're pretty fantastic. And, for my money, they're even more fantastic with the counterparts of their - brethren - bread, lettuce, and bacon. This take on the BLT works in a few ways - the acid still comes from the tomatoes, but their greenness allows the bacon to provide most of the sweetness. And their crunchy exterior provides every reason to leave the bread untoasted, which now gives the sandwich its toothsomeness once provide by the firm, red tomato.

In short: it works. Believe

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Aug 10, 2010

How to: Turn Carrots into Bacon!

Herbivores rejoice!

Carrots which have grown way beyond edible-ness as a raw veggie become a whole 'nother thing with a little help. And that thing?

Bacon.  

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Aug 06, 2010

How To: Make "Bachelor's Jam" by Preserving Fresh Fruit with Booze

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Last summer, I took the plunge into home canning, and while I'm getting the hang of it, it's complex. It only makes sense when doing LOTS of goodies at one time, and there are particular recipes to make sure the produce is properly cooked for preservation.

So, we're loving this idea: bachelor's jam (or officer's jam) employs the bacteria-preventing power of liquors and spirits to preserve fresh fruit, resulting in two wonderful things - alcohol soaked fresh fruit, and fresh fruit soaked alcohol. :)

"[One] recipe calls for one pound of sugar per pound of fruit,layering the sugar atop the fruit in a nonreactive container and covering the

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Aug 02, 2010

How To: Make Homemade Quick Pickles in Your Refrigerator

homemade pickles by little blue hen.We're huge fans of canning and preserving food, but the whole cooking via canning-recipe, jar boiling, and steam sealing isn't for everyone. But the abundance of fresh vegetables this time of year demand more attention than just putting in a salad.

And though there are lots of pickle haters out there, most of us love the sour crunch of pickled veg. So, this summer, try quick pickling - since the products never leave the fridge, there's no reason to worry about the delicacies of canning.   

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Jul 26, 2010

How To: DIY Yourself an In-N-Out Burger

created at: 07/26/2010

Folks in California have a pretty fine food setup - they can grow avocado and citrus trees in their backyards, some kinda of winery is alway a day's drive away, and when you decide it's time for an In-N-Out burger, it's time for an In-N-Out burger.

And what are the rest of us to do? Why, make them at home, of course. To get the recipe just right, Serious Eat's writer Kenji Alt (of McDonald's French Fries at home fame) had four flash frozen burgers shipped from California to his home in NYC, busted out the scales, and got down to some serious reverse engineering.

Admittedly, I haven't tried the results yet, but with the detail and sheer reading-pleasure of Kenji's full walkthrough, you better believe its on my list of things to do this weekend.  created at: 07/26/2010   

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Jul 08, 2010

Deadly Breakfast: Pistol-Shaped Egg Fryer

We've been digging on the ridiculous-meets-totally-useful-ness of this revolver shaped egg mold, that seems like it'd work equally well for pancakes, or Jell-o, for that matter.

How would you market it?

"For some banging fried eggs?"

"For firing off a perfect brunch, everytime?"

"Create a breakfast that's always number one with a bullet?"

Post your best in the comments!

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Jul 01, 2010

How To: Make Melty, Amazing S'mores...Sans Campfire.

IMG_0215I'm so crazy pumped for my camping and canoeing trip this holiday weekend that I can barely sit still. And, oh, buddy, you better believe I'll be making some smokey and toasty s'mores over the campfire. See, I live in the city, and city with very strict open flame laws (I think it's actually illegal to light a match on the sidewalk), so a blazing campfire is quite a treat. I get to be around one around once a year, which is about how many s'mores a year I can stand, so it all works out.

If you wanna join me on my trip, I'll gladly make you one with my reknown two level heat technique, but if you're staying urban this summer - don't worry. Here's two tricks for making great melty s'mores that are totally worth the calories, at home.   

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Jun 08, 2010

Make Perfect Thin and Crisp French Fries at Home

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I'm with Good Eats author Kenji on this one - a perfectly cooked and seasoned fresh McDonald's french fry is the epitome of everything a fry should be. Great, right? 'Cept there's a few problems... 1) it's rare that a McDonald's franchise produces perfectly cooked and seasoned fries, or that when you get them they're guaranteed to be fresh; and 2) I don't eat at McDonald's. Ever.

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So this is the kind of helpful article that simply makes my toes curl and rush to the grocery store immediately. Hamburgling a few frozen McDonald's batches to dissect them with great scientific inquiry, Kenji came up with four 'perfect fry factors:

1) The

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Jun 03, 2010

How To: Bicycle Wheel Pot Rack

created at: 06/02/2010

This project is right up the bike lane of most ManMakers: we don't have enough kitchen storage space, we love to recycle, and don't have regular access to welding-gear.

"A bike wheel and a few hardware-store odds and ends are all it takes to rescue your cookware from the dark and dusty recesses of kitchen cabinets. And who knows? Perhaps a functional, accessible, and rotating pot rack will finally bring out your inner Iron Chef (or at least encourage you to stop ordering in every other night)."

We say go for it!

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Jun 01, 2010

How To: Beef Up Your Burger Technique

created at: 06/01/2010

With Memorial Day behind us, it's OFFICIALLY grilling season, and nothing tastes like summer more than a well-formed, well-seasoned, and well-grilled hamburger. Many purists would argue that ground beef, salt, pepper are all that should ever go into a burger, but with some many resources, techniques, and traditions available to us, why not supplement that classic juicy beef patty with a few new options? Especially some that are so flavorful, you can keep the ketchup bottle in the fridge.

New York Times writer and author Mark Bittman explores the art of the best at-home burger - including beef, lamb, and pork - that starts with buying

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