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Feb 01, 2012

The Most Perfect Technique for Making Popcorn at Home

created at: 02/01/2012

If you go to any high-end kitchen shop and general goods discount store, you'll find any number of dedicated popcorn popping devices. Handle-cranked special pans, air poppers, campfire shakers, motorized stirrers, microwave options, and even tiny versions of carnival/movie theater style hopper poppers. (Isn't that fun to say?)

Turns out, their all unnecessary, and a waste of money and storage space. Cause the best way to pop corn at home, avoiding burning and popping every kernel, is likely already in your kitchen.  

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Jan 30, 2012

How to: Make Hot Chocolate on a Stick!

We've said it before, and we'll say it again: all food is better on sticks. Ice cream? Sticks, of course. Pizza? Put a stick in it. Fried chicken? Why not?

But what's even better than food on sticks? Seemingly-impossible beverages on sticks!    

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Jan 25, 2012

Cooking up a Rainbow

created at: 01/24/2012

It's not that often that I'm wowed by a TV commercial, but today I am. This ad for Lurpak, a Danish brand of butter (margarine?), is really great. The narrator's voice is a little strange, but I guarantee after watching this you'll be singing "Chop chop chop chopping!"  

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Dec 19, 2011

The World's Most Perfect Hamburger

"The Ultimate Hamburger," from the Modernist Cuisine project by Nathan Myhrvold and Maxime Bilet, took stock of what most people crave in a burger - a perfectly fluffy and toasty bun, crunchy-but-not-too-crunchy veggies, gooey but flavorful cheese, loads of umami notes from ketchup and other sauces, and the perfect, beef-y patty, and used some serious cooking science to make it a possibility.

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Dec 15, 2011

Why You Have to Make Egg Nog this Holiday Season...and How to Do It

Like Bit-O-Honey around Halloween and Peeps on Easter, egg nog is the polarizing treat of the winter holiday season. People that like it like it, but people that hate it...well, hate it.

And for the first twenty-seven years of my life, I was one of 'em. A most hating of haters. Even the smell of egg nog was enough to shrink my Christmas spirits to three sizes too small. 

But then I realized:  

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Dec 13, 2011

25 Skills Every Man Should Know

created at: 12/13/2011

Esquire magazine has assembled its ultra-list of "25 Skills Every Man Should Know." We appreciate the diversity of the list: sure, it includes stereotypically "manly" things like "Skin a moose" and "fell a tree," but also plenty of ManMade-y stuff, like

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Dec 08, 2011

How to: Dry Age Steak at Home

created at: 12/08/2011

If you've ever had an expertly cooked, dry-aged steak at a restaurant, you can certainly tell the difference between that experience and those you can buy at the grocery store and cook at home. Dry aging removes up to 25% of the water, leaving behind all the flavorful compounds and concentrating the beef-y flavor.

Turns out, you can apply the same that steak houses use, at home, turning your supermarket cut into a thing of wonder.  

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Dec 07, 2011
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Dec 06, 2011

How to: Make SpaghettiOs Pizza - A Culinary Mashup That's Just Crazy Enough to Work

created at: 12/03/2011

Some things seem so wrong that you just need to try them, and I think SpaghettiOs Pizza is one of those things. That's right…SpaghettiOs. So fire up the oven, break out the can opener, and get cookin'.  

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Nov 09, 2011

How to: Make Momofuku's Famous "Cereal Milk"

created at: 11/09/2011

David Chang is likely the number one chef-people-have-heard-of that doesn't have a T.V. show. (Probably used to be Eric Ripert, but now he travels and goes fishing and stuff on PBS) Chang's series of East Village and (now) elsewhere Momofuku series of restaurants are as notorious for their reconceptualizing of fine dining as for a series of breakthrough dishes - those infamous pork buns, akaline noodles swimming in bacon dashi, oysters with kimchi puree, and perhaps the most amazing dessert that everyone knows about but only the Momofuku geniuses thought to make - cereal milk.

Chang's pastry chef, Christina Tosi, just released her new cookbook, Momofuku Milk Bar, and paid a visit to Conan O'Brian earlier this week, showing the host how to make Lucky Charms infused milk, and then turned it into a Cereal Milk White Russian Milkshake. 

Yep, you read that right.  

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Oct 19, 2011

How to: Make Homemade Sriracha Hot Sauce

At the risk of saying something that'll probably make you roll your eyes and scream, "No kidding" with considerable volume, sriracha is amazing and addictive stuff. This decidedly American sauce has its roots in Thai and Vietnamese condiments, and is know for its iconic rooster. A perfect balace between spicy, tangy, and garlicky, it's surprisingly versatile, working equally well in Mediterranean and Latin dishes as those from Southeast Asia.

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Sep 16, 2011

Just in Time for Fall...Butternut Squash Gratin

created at: 09/16/2011

Whether you've had your scarf and sweater ready to roll for weeks as you gear up for apple picking time, or are still trying to squeeze in a couple more days of shorts, sandals, and blockbuster watching, you can't deny it: fall fell this week. The world, as you look out the window, just looks different than it did two weeks ago. Really. Look outside. Right now. See?

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Aug 17, 2011

9 Must-Make Salsa Recipes to Match Any Dish

created at: 08/17/2011

It's no secret here on ManMade that I'm eternally in love with the food and flavors of Mexico. I just think there's something about the flavors of chiles, corn, lime, and cilantro that simply meshes with my palette.

And while I love a tender, toothsome fresh tortilla as much as anyone, and I'll gladly give an unnecessary bodily organ for a slow roasted cochinita pibil, the defining characteristic of Mexican flavors, for me, is salsa.  

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Aug 04, 2011

Romesco Sauce: It Goes Well on Everything

created at: 08/04/2011

Oh, romesco, you are the bestco.

I don't generally take pictures of my dinner or culinary creations and share them on ManMade. One, I figure there are thousands of food bloggers who are way better qualified; two, I usually cook in the evenings, and it's often too dark to take photos; and three, cooking serves as the creative thing I do where I don't feel required to blog about it. Which I like.

But, there are some things that just need to be shared, and I'll make an exception to preach the gospel of romesco sauce. This Spanish-standard is a showstopper, and tastes, well, like summer.

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Jul 13, 2011

Must-Grill Vegetables Become Meals in Themselves

Yeah, I know. The idea of grilling vegetables isn't new. Everyone who does outdoor cooking knows those hot grates are a perfect space to heat and char up some sides to go with that main course, or that some Tuscan grilled veggies, a bit of cheese, and a loaf of bread makes a perfect summer meal for two.

But what about taking grilled veggies seriously, opting for thick, meaty cuts that make you forget about grilled meats altogether?  

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Jun 28, 2011

The Burger of the Future

Dave Arnold, Director of Technology at the French Culinary Institute, has imagined a burger of the future. What's so different? Oh, well, it begins with gluing strips of bacon together with Activia RM, then making a ketchup and veal stock gel with calcium lactate gluconate, which is then cut into a little circle and stuffed inside a patty made from short ribs and chuck. Then, the patty is deep fried, cooked with butter in an immersion circulator, then grilled on a makeshift charcoal grill, while toasted rye, pickles, cheese, and the bacon sheet are all cut into perfect circles. The sandwich is assembled, and when cut, the ketchup/stock gel explodes onto the plate.

Or, just watch the video:  

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Jun 15, 2011

Blow My Mindsday: June 15, 2011 - Birthday Wishlist Edition

created at: 04/17/2013

So, this Friday is my birthday. So, for this week's Blow My Mindsday post, I thought I might share my wishlist of stuff I might actually open as a gift. Not all of it, of course, but maybe one or two?

created at: 06/15/2011

Me, on my first birthday. I still make that face. Often.


Pulled: A Catalog of Screen Printing by Mike Perry. A collection of contemporary printmaking artists, including Aesthetic Apparatus, Deanne Cheuk, Steven Harrington, Maya Hayuk, Cody Hudson, Jeremyville, Andy Mueller, Rinzen, and Andy Smith, and others and an illustrated how-to section? My birthday heart won't stop beating.

created at: 06/15/2011

Suzuki Omnichord. I've been looking for an original

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Jun 13, 2011

How to: Make a Mini S'Mores Grill

created at: 06/13/2011

Sometimes, when the summertime s'mores craving hits you, you can settle for a microwave or oven version. 

And sometimes, you can't. Which leaves you with the dilemma - do I turn on the gas grill, fire up some charcoal, or build an entire campfire, just for a few expertly toasted marshmallows?

No, of course not. You just need to build a mini s'mores grill.  

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Jun 02, 2011

How To: Make Pizza without Dough

It comes as no surprise that we're huge fans of pizza on ManMade, particular homemade pies that beat the pants off delivery chains and rival the best independent pizza artisans. (Check out our ManMade guide to unbelievable pizza from scratch and at home.)

But, you can't just decide you wanna have pizza tonight, and have a steaming, cheesy pie in front of you in an hour. You gotta make the dough, let it rise, knead it like crazy, let it rest, preheat the oven or grill to crazy hot temperatures, etc, making it an all-day, or even a two-day, affair.

So, Luxirare got creative, and came up with an alternative solution,

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May 23, 2011

How to: Deep Fried Strawberries with Chocolate Dipping Sauce

I'm not above admitting it - I've eaten some crazy stuff that spent a minute or two in the deep fryer. I worked in restaurants all through high school and college, and, well, get a bunch a people with teenage/young adult metabolisms and sense of adventure and give them access to a deep fryer, and batter-coved hijinks ensue, no doubt.

But I regret to never having tried fresh fruit. Strawberries seem particularly apt, and they're pretty firm, and not terribly sweet, and taste amazing with basically any dipping sauce you could come up with (save for remoulade, although now that I think about it)

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