Salt of the earth. Worth his salt. Take it with a grain of salt...
It doesn't take much digging into English idioms to recognize a pattern here: salt is valuable. As an essential mineral? Sure. As a time-honored method of food preservation? Yep. But most importantly? It makes your food tasty. I quote Michael Ruhlman in The Elements of Cooking, distilling a conversation with award-winning chef Thomas Keller: "It is true not just for cooks in professional kitchens, but for all cooks in all kitchens, everywhere: learning to salt food properly is the most important skill you can possess." It doesn't get any more definitive than that.
The pursuit of properly seasoned food calls for action beyond just salting at the table. See, in my home, salt shakers are mostly for 1) decoration and 2) the occasional ear of corn in July. The reason is that my wife and I salt our food while cooking it. We caution guests to taste their food before they reach for the shaker because if they try to season it at the table, it'll taste oversalted.
In fact, when we're cooking, we actually dispense with a shaker entirely... and by the way, forget about the 1/4 teaspoon measure. We use an even simpler set of fundamental tools:
This October marks my wife's and my 10th wedding anniversary, which means I've managed to keep our cast iron skillets in good working condition for an entire decade (I'm a recovering flake, so our trio of pans definitely had some rough times due to the slow-drip brutality of negligence). Through much trial and error, I've developed a solid method of caring for cast iron that will keep these babies cooking for generations to come.
A food dehydrator is on my list of kitchen appliances I should probably never buy myself. Like its brother, the deep fat fryer, I know I'd just get carried away, dehydratin' and frying stuff left and right.
But, that doesn't mean I don't wanna create my own tasty and natural dried foods every once in a while...particularly: jerky. Of all kinds. So, I figured out a way to make some without any specialized tools.
Making jerky at home can seem quite complicated, and it can be if you don't follow the right steps. But, here's the ManMade guide to making your own salmon jerky, complete with everything you need to know. Grab some meat and
At home, I am the cook of our family. I love to make meals, and… let's be honest, I really just love food in general. I also do all the grocery shopping. Typically, I’ll take one big shopping day at the grocery store during the week and maybe a couple short trips if I need specific items. But, whenever I announce I’m taking a trip to the Asian market, my entire family eagerly jumps in the car with me.
If you're not in the habit of shopping at your Asian grocery store, 1) you’re missing out on an entire hemisphere of goods, 2) it’ll open a new world of food and sundries that’ll keep you coming back, and 3) food, kitchen supplies – everything – is extremely affordable.
In short, tons of flavor. Great value. Win. Win.
Hey, ManMade. My name is Stephen Cusato (you can call me Steve), and I'm the host of Not Another Cooking Show. I'm excited to collaborate with the ManMadeDIY.com team to show you how to step your game up in the kitchen. And we're going to start with this specialty of mine right here: the easiest, most practical, most delicious way to make fresh tomato sauce in less than 30 minutes any night of the week. This is my Weekday Sauce.
When I look back on the formative years that were my 20's, I can vividly map out the entire decade with not only the colleges I attended, the cities I lived in, and apartments I rented, but also the coffee shops that I haunted. During my college years in particular, I probably spent just as much time in joe joints as I did on campus, either slinging espresso behind the bar or sinking into one of those ratty overstuffed couches. (Bear in mind, this was back in the day when coffee shops were more "hippie" than "hipster.")
For the first time in my life, though, since buying a house in a new town, I don't actually have a "home coffee shop." And frankly, for this phase of my life I'm not missing it, because I've tricked out my home coffee bar and barista skills to just enough of a level where—when I sit down in my studio, set my favorite jazz album going, and thunk a steaming mug down on the table—I'm fooled into that same exact coffee shop comfort zone. (Bonus: not having some random guy with a laptop camp out for hours in my favorite window seat.)
Do you want to level up your coffee game apart from your auto drip, save a ton of money per cup, and have fun learning a skill that will stick with you the rest of your life? Dude, it's time to set up your own home coffee bar.
We've broken down the home bar into must-have gear, classified by categories based on the stages of the brewing process. Read on for our basic recommendations, plus some suggested upgrades.
In the Grand List of Essential Grownup Skills, somewhere between changing a flat tire and tying a half-Windsor, you'll find an entry for serving your loved one their first meal of the day before leaving the room where they woke up. It's a simple act, but with some care and a little finesse, it can be an incredibly thoughtful gesture that will reverberate throughout the rest of the week.
Let's take a look at some of the considerations for a perfect breakfast in bed!
Bon Appétit has become a paragon of food media lately with a gorgeous magazine, a wonderful podcast and some serious web content that is standing in where other outlets have stopped putting meaningful content in front of audiences. But they have quietly rolled out a series of videos on highly technical food crafts that are so well done, so well produced and so sharply executed that they serve as both educational content and an opportunity to truly marvel at people who have spent a lifetime perfecting their skills. Bon Appetite really deserves credit for providing a venue to showcase such talent and expertise.
In these videos you can
We're no sports scientists, but every one of us here at ManMade are athletes - runners, climbers, cyclists, lifters, and hikers. And what those hours on the road, gym, or trail have taught us is: you need energy to keep going, perform high-intensity intervals or bursts, and do the work to get yourself to your destination. And then get yourself home again.
That means that if you're exercising for more than 30-60 minutes, you need to consume more than just water.
"Brassica" has become my new favorite word. It is the Latin word for "cabbage" (or also, "cauliflower"), as well as the scientific name for the genus of plants that includes green, slightly bitter, slightly salty, members of the mustard family. The brassicas are the dominant representatives in the dark green vegetable world: cabbage, broccoli, cauliflower, kale, collards, mustard greens, kohlrab , Brussels sprouts, turnips, rutabega, rapini, and that amazing and unsung hero of the Asian grocery, gai lan or Chinese broccoli. They are durable and variable plants, defined by their green leaves and bright yellow flowers. They are, without
I was sitting with a few friends the other day and they started talking about how they needed to start drinking smoothies again. The conversation quickly turned to how expensive smoothie places can be, and how most blenders at home just don't make smoothies with the right texture. They turned to me, and I sheepishly owned up to it–I have a $500 blender. It's the Vitamix 7500––one of the immensely fancy ones that seem so ludicrously expensive.
To make matters worse, I think in my entire life I've only consumed 3-4 smoothies, hence my embarrassment. Spending $500 on an appliance only seems reasonable if it is part of a life plan––some
If you are anything like me, there have been numerous times in your life when you have been in a Target/Costco/Sur La Table/Container Store when box full of intricate, multi-shaped and variously sized plastic containers has come into view, and you have thought, "it's time I get organized!" The lure of organization is powerful because it feels like if you have a place for not only everything, but every KIND of thing, you'll never fall into disorder again.
I have learned something from a lifetime of tangling with stackable, burp-able, intricately sized storage containers: freedom does not come in a system that has options for every possibility, it comes in a simple system based on interchangeable parts. And in the world of food storage, we should look not to the glossy, marketed boxes in the housewares aisle, but to the humble set up of your neighborhood takeout place
In the normal research/note-taking/formatting process of working on a upcoming gear roundup post this morning, I went to check the price and availability of one of my favorite tools: the cast iron skillet. I've always known cast iron is a pretty amazing value, performing nearly perfectly for generations if you follow a few simple rules. At $30, an American-made Lodge skillet is a great buy-it-for-life piece of cookware that works for nearly everything.
I have this one tall ceramic thermos with no handles that tends to heats up so much when I pour coffee in that it's barely functional. My girlfriend knit an adorable cozi sleeve for it but unfortunately it stretches out too much and just slides right off. Which brought us to our next solution: leather.
I love all the "comes with" food from restaurant meals. You know what I’m talking about—the side dishes and classic pairings that are served with what you actually ordered: fries, steakhouse rolls, steamed rice...and, because I live in the South, biscuits. Oh, the biscuits. If you’re like me, though, half of that glorious freebie food gets launched at the end of the meal because you’re too full from the main entree.
I'd wager that when most people first pick up a mortar and pestle, their first thought is something like, "you can't be serious!" Very rarely is there a tool that you can buy at, say, Williams-Sonoma––perched alongside the electric pepper mills and the seasonally-themed waffles irons––that has not really changed since the invention of the wheel. A gigantic, blunt mineral rod and a heavy rock bowl is, quite literally, stone age technology. And for anyone who has not yet seen the magic and serious power that this tool puts into your hands, there is an instinct to look for electrically-powered appliances that can replace it: A food
Let's start with this: I like to eat. Really, really like it. I have all the respect in the world for people who can live by the adage "consume for nutrition, not for taste," but I will never be able to count myself amongst 'em.
I'm a level-10 introvert who works from home, and often, the process of procuring food for myself is the only thing that gets me out of the house during the dark days of winter. I live in Portland, Oregon, one the greatest food cities in the country, and I have a list in my phone of to-be-visited food establishments a digital mile long. It's updated almost daily.
And, because I like to eat, I like to cook. I'm a full-time DIY blogger who gets to make cool stuff, photograph and write about it every single day, and, yet, a Tuesday night dinner compiled from whatever's in the fridge often feels like the most creative thing I do all week.
So... cookbooks. They're fantastic, and they provide both inspiration and a depth that you can't find on food blogs or Pinterest. (And I love food blogs.) You don't have to buy all of these, but you should definitely check them out from the library or peruse next time you're at the bookstore. Because they read as well from cover-to-cover as a novel, and they'll actually teach you how to eat better.
Every so often, a new idea is presented to the world that seems to have already belonged there for years. Like a perfect pop song, it's fresh and exciting, yet feels like it's been part of you for your entire life.
At this point in the season, the big gifts have already been decided. And if you're on your game, they're boxed, wrapped, and under the tree. But this week is all about the little bits: the practical things, the accessories, and the stocking stuffers. If you or someone on your list is a maker, DIYer, woodworker, tinkerer, or just a general creative type who likes to build and fix things, here's our list of quality stocking stuffers that are just as good as whatever's in that huge box with the bow on it.
Your bachelor pad. Your family home. That apartment with all the architectural detail and the amazing view. Wherever you live, houses get messy. And they stay that way, until you clean them. When your plans to let someone inside ends up happening before your hopes of getting your home back to normal, then it's time to clean it. Quickly.
You don't have the time to deep clean and scrub, so make the little bit you have count. If you're smart and focused, you can pull it off in the running time of your favorite record.