These days, with the large storage spaces, cloud syncing, and incredible quality of smartphone cameras, there's every reason to use your phone to capture ideas and memories. And if you're anything like me, that means all the tasty food your making at home, creating with friends, or finding when you're out on the town.
Chicago-based food photographer Stephen Hamilton offers some great video tips for getting the best images possible with your smart phone, and making sure they look great, and become as blog/Facebook/Twitter/Flickr/Pinterest/Instagram worthy as possible.
Perhaps you're staying in tonight, cooking dinner with your significant someone, and you're interested in making the table just-that-much-more special. Or maybe you'll be hosting a dinner party soon, and you really wanna impress your guests. Or, and most likely, you've looked at citrus peel and said, "This smells really good. I should make something with it."
When it comes to strange foods and drinks, I'm easily intrigued (have you tried our peanut butter cheeseburger yet?!). But here's one that might be a little too bizarre for me: Pizza Beer. Granted, beer and pizza are both wonderful creations that I enjoy on a regular basis, but a beer that tastess like pizza...?
With the availability of different shapes and sizes of bricks these days, LEGO contruction has broke out of the square building and/or specific-kit-with-which-you-can-only-build-one-thing mold to empower users to create incredibly detailed pieces.
Fifteen years ago, I first heard about peanut butter cheeseburgers, and I assumed it had to be a joke. I was at a sports bar in my hometown in Iowa that had this vile sounding concoction on the menu and my friends were adamant that I would love it.
So I ordered it, and immediately fell in love. And I've been eating them ever since.
Now whenever I tell people about this delicacy, the reactions I get tend towards the intense. But believe me…peanut butter cheeseburgers are amazing. The sweet, gooey peanut butter compliments the savory burger patty perfectly, and believe it or not, the ketchup and mustard mixed in there makes for a perfectly heavenly bite.
If there is ever a reason to cite the "don't knock it 'til you've tried it" trope, this is the one.
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!"
Two of my great loves in life have finally been united: art and sandwiches. Brittany Powell created a whole series of sandwiches inspired by the works of famous artists. The Piet Mondrian piece (above) is definitely my favorite, but the rest are all really cool too.
Artist Kyle Bean recently created six "weapons" for Cut magazine from unusual materials. And by unusual, I mean a time bomb from popsicles, brass knuckles from whole grain bread, and a knife blade from a feather.
"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.
Buying gifts for food people and home chefs can be a, uh, double-edged fork. On the one hand, there are endless kitchen gadgets and tools our there to play with, but on the other, passionate home cooks are likely to already have lots of the standards.
So, with that in mind, the brilliant food minds of America's Test Kitchen offer this great list of essentials, perfect for stocking gifts, as they all clock in at under $50.
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'.
I've gone on record on ManMade (multiple times...too many to link) about my love of pickling. Not just kosher dills from a jar, but the act of changing the entire experience of fruits and veggies by treating them with salty, acidic solutions. I especially love "quick pickles" and "fridge pickles," which have all the flavor and brightness, but don't require the dance of sterilization and preservation of process canning.
Over the summer, I pickle everything from peaches to beans and peas, and in the fall, pumpkin, apples, and squash. So, during this unique time of year...why not pickle its seasonal signature - the cranberry?