04928

Sep 12, 2019

Meet Angelo Pellegrini, the Original Maker Almost No One Knows About, but Totally Should.

You can barely imagine what the world was like in the proto-suburbs of the Pacific Northwest for a child who had traveled there––entirely on his own, with his mother at home and his father awaiting him––from a small Tuscan village. This was before "a small Tuscan village" was even a thing on the radar of America at large. And it was before America had its culturally and politically dominating century. It was before anyone knew what the Pacific Northwest would become, foodwise.

And yet, that is where Angelo Pellegrini settled. His childhood of 12 or so years in Tuscany gave him an uncanny experience to bring to pre-depression America, including an adult life that coincided with the Cold War in which his heritage could not have been less relevant. He was born at just the right time to enjoy America in a way that few others had. But he was also born just a bit too early to have been the celebrity he would have been if he had emerged in the age of Alice Waters and the Food Network.    

Continue Reading

04934

Sep 10, 2019

10 Projects You Can Make with Scrap Wood

scrap wood projects

From every project I’ve ever made, I always have a small amount of left over lumber or scrap wood from cuts that needed to be make. I have a feeling that I’m not alone in that category. Many times, those small pieces or scraps sit in the bottom of my wood pile for months or even years until I find a need for them.  Eventually, I'll working on a project that needs a small piece of walnut, oak, pine, etc. and that’s when I am thankful I kept those small pieces of lumber.  But! Those scraps don’t always need to sit on the shelf until you need them for the next big build.

There are also masculine, scrap, and easy projects that make great use of your scrap lumber.  Here are ten of our favorites:

Continue Reading

04901

Aug 07, 2019

Step Up Your Summer with These Three Words: Grill. Your. Fruit.

Photo:  Kelly vanDellen/Shutterstock

My entire kitchen-consciousness shifts in the summertime. And I wouldn't have it any other way.

The mindset moves from something that is predominantly focused on the oven and range to one that is all about live fires, crackling wood, and smoke. This usually leads me to the meat and hard veggies side of my pantry and fridge. After all, it can be difficult to cook rice, quinoa, or other grains on the grill without special equipment, and I've yet to find a way to manage cheese over charcoal. But an underrated grill item may be one that coincides with the best that summer has to offer: the explosion

Continue Reading

04838

Jul 08, 2019

How to: Make a One-Hour Walnut Cutting Board

Cutting board cover

There are numerous cutting board kits out there that provide you the wood and leave all the gluing, planing and cutting to the consumer.  You can also cut up random pieces to create your own glued up cutting board. Both of those options and can result in a gorgeous cutting board that will be adored by the recipient; however, that also requires buying or making several pieces that need to be glued together, a planer and loads of extra time.  The simple solution – find a beautiful piece of solid wood that you can make into a cutting board.  Using one solid piece of walnut, maple or the hardwood of your choice will be cheaper, less time

Continue Reading

04859

Jul 01, 2019

A Beginner's Guide to Alaskan King Crab (Yes, You Want to Eat This)

Just like how many Americans think they don't have accents, I used to believe I was totally free of regional snobbery... until I moved away from Maryland after high school. 

See, I grew up just between DC and Baltimore, I've got roots in the Chesapeake Bay stretching back at least 4 generations, so I know—Maryland doesn't really have a ton of nationally-recognizable cultural touchstones, except for one thing: the Chesapeake Bay blue crab. Marylanders are also persnickety about preparation methods, of which there are only three acceptable options: deep-fried softshell on a sandwich; fried up as a crab cake with extremely sparse filler; and steamed with Old Bay, hand-picked and dipped in melted butter.

So when I left my hometown and found other crustaceans being touted as "crab," my gut reaction was Man, that's not crab.

You know what, though? I love all kinds of seafood, so I was eventually willing to concede that here are a lot of other types of crab out there, and they were probably delicious. So I took it upon myself to try out Alaska's most famous seafood exports: the Alaskan king crab.

Continue Reading

03056

May 09, 2019

ManMade Guide: Everything You Need to Know to Make Awesome Beer Cocktails

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.

ManMade Guide to Beer Cocktails

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.

Continue Reading

03599

May 06, 2019

How to: Make Your Own Iced Coffee Soda

coffee soda

Now that the days are warming up the thought of a hot latte with milk and cinnamon sure adds a drop of sweat to my brow. It's usually this time of year, I swap my typical addiction to hot coffee to sweet, syrupy iced coffee. I just can't get enough of the stuff!

Continue Reading

02534

Apr 23, 2019

ManMade Guide: How To Make the Best Cold Brew Coffee at Home

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.

How to make the best cold-brew coffee

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. 

Continue Reading

04243

Mar 28, 2019

The No Bullshit Way to Bake Your Own Bread

Want to make no knead bread in a Dutch oven? It's not nearly as hard as it sounds. 

Simple sourdough! No knead bread in a Dutch oven

Gluten is my homeboy. I don't care what the fad-diets say (and apologies to those of you who are truly gluten-intolerant). Paleo-be-damned, I'm grateful our ancestors developed agriculture, so we could stop foraging and eat mostly bread (and also develop science, art, culture, etc.). 

Great bread is easy to make. This is a no-knead recipe! Meaning, you don't, um... knead it. Duh. It's based on the Jim Lahey no knead bread recipe.

Here's how I do it:    

1. Get a sourdough starter from a friend (or make your own, or order one online).

2. In a

Continue Reading

04784

Mar 20, 2019

How to Make Head Tea: The Greatest Cold Remedy Known to Man

I live in an area of the country that experiences four traditional seasons. Of those four, my favorites are Spring and Fall. I love everything about these transitional seasons—the mild weather, the changing light, the start of garden season on one end and the height of its bounty at the other. (Even if they do only seem to last for about a week here in eastern North Carolina.)

That is, I love these seasons, but my sinuses do not. I've got horrendous seasonal allergies that flood my head with histamines twice a year, to the point where I really should invest in a giant hypoallergenic vinyl bubble to seal myself off in from April to July. Also, the change of seasons seems to kick the butts of everyone's immune systems, and I always inevitably catch what everyone's passing around.

Are you in the same club? I got something for what ails you, and it goes by the name of Head Tea.

Continue Reading

04781

Mar 18, 2019

How to Hack Your Aeropress to Make an Even Better Cup of Coffee

I recently posted a photo of my Aeropress setup to Instagram and had a buddy comment with questions about my process. I've only been using my press casually for the last couple of years, so I didn't feel comfortable saying anything authoritative. That begged the question: who would be considered an authority on the subject of Aeropress recipes? Which led me to: if not the victors of the World Aeropress Championship, then who? 

If you're unfamiliar to the world of Aeropress, if you own one and have no idea what to do with it, or if you're looking to tweak your current routine: read on, friends.

Continue Reading

04770

Mar 11, 2019

Pickle Everything. Or, How to Make All Your Vegetables as Interesting as Possible

I knew I had a problem with pickles when I was a kid and the jar of Claussen's or Batampte's in our fridge wouldn't last a week without me finishing it. Something about the perfection of cucumber plus garlic plus the salty-sour of the brine made for something refreshing, savory and just perfect. I craved pickles as the accompaniment to a sandwich, but I also ate them straight out of the fridge, getting through at least a spear or two before the door closed shut. Pickles are, simply put, one of my favorite ways to eat vegetables.  

Continue Reading

04775

Feb 18, 2019

How to: Make a Proper Cup of Builder's Tea

If you were to ask an American to picture drinking a cup of tea, it's safe to assume that the mental image wouldn't include work boots, hardhats, bricks, and lumber. But while coffee is standard in the U.S., for thousands of construction workers in Great Britain and Ireland, as well as numerous tradesmen like electricians, welders, and plumbers, a strong cup of tea is the preferred fuel for a day filled with labor.

Here's a basic rundown of how to fortify your work day with the strength of a bricklayer.

Continue Reading

01153

Feb 04, 2019

10 Ways to Dress Up and Improve a Frozen Pizza

created at: 07/11/2011

When I'm just cooking for myself (i.e. if my special someone is out of town), I can certainly fend for myself nutritionally, but, I'm probably not going to get too culinarily ambitious. I find I either want to cook for lots and lots of folks (hence my two dinner parties over the weekend), or not really mess with it. I mean, who I am gonna impress and treat? Myself? Nah. Plus, I gotta do all the cleanup myself.

So, while I don't like to get take out every night, I'm prolly not gonna make a big mess in the kitchen with fancy fixings. And, probably at least once, when spending an evening huddled away in the basement working on a project, I'll resort to that single-guy staple: the frozen pizza.

Not that I like frozen pizza, of course. But, it does do in a pinch, requires little effort and clean-up, and sorta feels like a treat. But that bland blagh from a box doesn't have to be all bad. Especially if you take it up a notch with some fresh ingredients and clever techniques.   

Continue Reading

04756

Jan 15, 2019

How to Get the Most Out of Your Kitchen Knives

A kitchen knife is an unusual tool, in that the point of contact between the tool and the medium upon which it works is actually extremely delicate. Imagine if a wrench were as delicate as an X-acto blade that had to be replaced regularly, or if bar clamps would routinely stop holding things in place because they became all wonky with use. Most non-cutting tools are blunt, hearty and reliable. But blades have to be cared for, stored carefully, and sharpened (somewhat) regularly. 

But if there is an abused and neglected blade in your home that is used frequently but cared for rarely (okay, maybe not YOUR home, Mr./Ms. Attention-to-Detail––but the average home), it is the knives in your kitchen. Unless you are a professional ice sculptor or sword swallower, it is likely that the knives in your kitchen are the ones that get the most daily use. And if you are anything like me, it is way too easy to just grab one, use it, and put it back without special care for these knives. Despite my best intentions, it is easy for me to leave a dirty one on a cutting board, haphazardly toss one into the sink, clean in the dishwasher and store them in less-than-ideal ways (i.e., cluttered together in a drawer. I know. I'm an animal.) 

Continue Reading

04065

Jan 09, 2019

How to: Make Everything Taste Better this Winter with DIY Charcoal Salt

created at: 01/06/2016

In the summer, it's easy to get those deep, blackened and charred flavors in your weeknight meals. During grill season, you simply head outside, and cook your meal over an open flame.

And then comes January, where the produce is poor, and everything lacks that certain zing that the warm sun and fire-seared foods provide.   

Continue Reading

02690

Jan 07, 2019

Staying Sharp: 9 Knives Every Man Should Own

created at: 09/25/2013

A few months ago, in the midst of a day full of projects, I had a bit of an a-ha moment. I was in my workshop, using the table saw to slice up some Baltic birch plywood, when a timer on my phone went off, reminding me to take a break and go chop a bunch of vegetables to add to the slow cooked stock I was simmering in the kitchen. 

Continue Reading

04532

Dec 31, 2018

Make This: Leather + Walnut Cutting and Serving Board

Small Walnut cutting board  - how to make one

There are plenty of times when a small wooden board is all you need to set out or serve something when entertaining. And it's even better when they look awesome and make whatever you're sharing look that much tastier. If you have a few scraps of hardwood (like walnut) lying around after a project, this is exactly what you should do with them: make a walnut cutting board!

Continue Reading

04967

Nov 19, 2018

How to Make an Heirloom Carving Board

diy cutting board for carving a turkey

It happens every year. I'll spend a couple days reading old November issues of my favorite cooking magazines and pouring over the food blogs to come up with our Thanksgiving menu. I'll make a plan, shop way ahead of time, and spread my prep work out over the three days prior. Come Thursday, there will be an established timeline, and it will be executed to a T. And when the sides are ready, the turkey will be out of the oven and well rested to keep the juices in. I'll go to carve it, and inevitably, I'll say to myself:

Crap. I forgot that I do not have a work surface on which to properly take this thing apart.

I have cutting boards. Nice, thick, end-grain hard maple butcher blocks that I made myself. But they were designed for chopping vegetables, which are relatively dry, and not carving a turkey, which (if you cook it right) is very, very moist. Those juices will flow, and saturate any number of kitchen towels, and make a huge mess, covering my hands in poultry drippings to the point that I can no longer safely grip the knife and everything goes slippery, sliding (but flavorful) chaos.

It happens every year. I say to myself, "I really ought to make a proper carving board." And this year, I decided it was finally time.

So, here's how to make a diy cutting board yourself. Once you have the materials, it's only 90 minutes of work, and will last for many, many holiday seasons to come. 

Continue Reading

04968

Nov 19, 2018

Fact: The Upside-Down Method will Produce the Juiciest Turkey You've Ever Tasted

Cooking turkey upside down is the recipe for a juicy, delicious Thanksgiving dinner. Here's how: 

cooking turkey upside down is a recipe for Thanksgiving deliciousness

Every season, somebody will inevitably mutter that ugly, and untrue, cliche. "No one actually likes turkey. It just tradition" or "Thanksgiving's only about the side dishes." Honestly, I feel bad for them. For it is only poor souls who have never had a properly cooked turkey who reject it's importance at the centerpiece of the holiday. Because with a properly cooked turkey not only comes slices to fork during the big meal, but better tasting stuffing, the all-important gravy, and options for leftovers that will keep your mouth and stomach happy all four-day weekend long.

You just need a little technique. Here's how to roast a turkey upside down to shut up the naysayers.

Continue Reading