I never thought a microwave could produce crispy ANYTHING, let alone the airy crunchiness of of perfectly cooked potato chip.
Ingredients and Materials:
1 russet potato
Non stick spray
Salt and Pepper
Slicing mandoline or sharp knife or vegetable peeler
Parchment paper or glass plate
One glass. Two ingredients. One step. Delicious. And its probably healthier than milk, chocolate syrup, and whipped cream....
Nose-to-tail cooking is a culinary movement dedicated to eating every part of the animal. UK chef Fergus Henderson and a few of his U.S. counterparts, such as Chris Constentino, are "staunch [proponents] of using virtually the entirety of any plant or animal being served up. Harking back to the days when very little went to waste, [they practice] what [they preach] with such victuals as Rolled Pig's Spleen, Duck's Neck Terrine and Roast Woodcock, which is cooked with innards and head intact, the latter providing a bit of "delicious brains." (From Publishers Weekly)
But, as Ian Knauer of the Atlantic points out, "very skinny-jean-wearing hipster with this month's issue of Edible Wherever tucked under his arm can settle into a pork jowl or trotter and take one for the Fergus Henderson team." Those who really commit, the true animal tasters (which, for me, put them way closer to vegetarians than just chicken breast and beef tenderloin eaters), do it all, and that means testicles.
Kristen Swensson of Cheap, Healthy, Good has accomplished an incredible week-long adventure: she created an entire weeks worth of healthy meals for two people with pantry staples, $25.00, and one whole chicken. "The stretchability of a whole chicken is a frequently discussed topic among food and frugality bloggers... [but] here’s the thing: sometimes, those dinners aren’t the healthiest meals in the world. There tend to be a lot of quesadillas and casseroles whenever these type of posts pop up, not to mention chicken salads drenched with full-fat mayo. Now, there’s nothing wrong with this whatsoever (except the mayo - blech), but I wanted to see if I could put a healthier spin on it. In a sentence: I wanted to find out if it was possible to create a gaggle of inexpensive, lower-fat meals with the leftovers from one big ol’ chicken."
And she did it! No repeats, and no waste, and only $0.86 over budget.
Sure, it might be the ONLY iPhone stand made of cutlery, but that doesn't change its dopeness.
ForkedUpArt of North Salt Lake, Utah, sells two different options: ForkHead, pictured above, and his brother SpoonHead, seen below.
With the universal adoration of OkGo's "This Too Shall Pass," March 2010 will forever be the month of the Rube Goldberg machine. So, feast your primed mechanical brains on this - an automatic breakfast machine.
Reminscent of the intro to 1985's Pee Wee's Big Adventure, the machine creates a complete breakfast of fresh-squeezed oj, an omelet, coffee and toast.
Lance Armstrong - the U.S. cyclist who has become a household name for his Tour de France performance and ubiquitous yellow bracelets - has retired into a Spanish colonial outside Austin, Texas. It's pretty gigantic, and contains all the elements of traditionally masculine decor - lots of wood, leather, and warm colors.
I know what you're saying...Really, Chris? This is just some weird she vs. him deal in which partners try to compromise for Valentine's. But, no, it's not about combining these things because beer and chocolate are [traditionally] masculine and feminine, historically, because, as ManMade often argues, those lines simply don't matter anymore. It's about things that taste good...I mean, think about it. The malt and chocolate combination go way back to the days of the phosphate and the soda shop, and microbrews have been creating chocolate stouts and porters for decades.
Beer can be every bit as complex as wine, and aches to be paired with food.
I've said it before, and I'll say it again - I simply prefer my typography-theme pastries to be grotesque and sans-serif.
From artist Beverly Hsu, these homebrewed aluminum and acrylic cookie cutters feature the twenty-six letters (and I hope an ampersand) of Helvetica - the ubiquitous modern fontset invented by Max Miedinger in the 1950s and seen everywhere from the NYC public transit system to most bathroom signs.
There's something about men and special places...club and treehouses when we're kids, cars and hangouts as teenagers, and garages, basements, studios, gyms, bars, etc as adults.
So, every guy can be touched by the nostalgic twinge (and by touched, I mean crazy excited) by the Daily Shelter - the dining table that, though seemingly innocuous during meal time, transitions into a fort, big enough for grown ups.
A fort! Like, ohmygoshthisthingisasfreakingcoolasthebatcave! And there's no bedsheets or sleeping bags required.
Ryan and his wife were ready to stop being paper bound in the kitchen, and needed away to let go of recipe cards, printing recipes from the internet, and keeping cookbooks away from sauce splatters. And, being 2010, they turned to accessible digital technology. Their goals - slash - requirements?
- must be discrete and look like a digital picture frame when not being used.
- must be touchscreen.
- must have internet access.
- must be easy to use and not crash often (she's used to windows vista)
- must have barcode scanner for managing her kitchen database.
- the wires and techo stuff must be hidden and out of sight.
- should be able to view what's on the lounge TV in the kitchen
Windall and Lenore from Evil Mad Scientist found themselves in a terrible predicament this winter - 75 pounds of free citrus fruit, and no way to eat it all. So, they opted for the route that many take when they find themselves with a plethora of produce - they canned it by makin' marmalade.
"The first step is to peel the fruit. We've made lemon, lemon-orange, and orange marmalade, but you can use pretty much any citrus fruit.
We looked around a bit and settled on this recipe primarily because of its simplicity. It scales well. For a large batch, just keep peeling and cutting fruit until the pot is full or your hands were tired. You can also scale down--grab a couple of oranges from the cafeteria and you'll make a lot of friends in your dorm kitchen."
2008 was all about pork bellies and cupcakes, and in 2009, thoughts turned to locally roasted coffee, Peruvian food, and a trillion ways to prep brussels sprouts. And in 2010?
Well, apparently, it's fried chicken. At its best, crispy, juicy, and savory, it very well may be the perfect post-recession dish. And, in the right hands, it can be prepared with much more nuance and technique than just eleven herbs and spices.
Traditional pizza ovens feature stone or brick floors, which retain heat and redistribute it evenly across the cooking surface. The intense and immediate heat from the preheated stone surface allows the dough to become crispy while maintaining a delightfully chewy texture.
To replicate this at home, one could spend $2,000-13,000 and buy a proper wood burning pizza oven, il forno di pizza. A more popular route is to purchase a “baking stone” or “pizza stone”, a flat, rectangular or circular slab of ceramic designed for the home oven.
Unfortunately, unless you purchase a top notch stone, which are about $70 dollars for a medium sized