00214

May 11, 2010

ManMade Video How To: The Perfect Martini, Stirred Not Shaken

Turns out, James Bond had it all wrong. A martini is a drink that contains only spirits, and benefits quite a bit from stirring rather than shaking. Stirring creates a heavy, silky feel on the tongue, and avoids what connoisseurs called "bruising" the drink (integrating air bubbles). Of course, it's all about how you like it, but we hope you'll give this classic-style martini a try.

created at: 05/11/2010

Just remember: a 3:1 gin (or vodka) to vermouth ratio keeps things refreshing, cold and balanced.  

Continue Reading

00216

May 11, 2010

How To: Make Fresh Artisan Bread in Only Five Minutes a Day

In the post-wonder bread era, most North Americans don't know quite how to think about bread. We want the chewy texture and rich crumbs and whole grains of artisinal bread, but have been spoiled by the long shelf life that the preservatives in national brands offer.

fresh-yeast-bread031

What if there were some way to always have fresh AND healthful, tasty artisan bread on hand?

Turns out, there is. "ARTISAN BREAD IN FIVE MINUTES A DAY taught busy people how to make great bread at home, with only five minutes of active preparation time. Now, HEALTHY BREAD IN FIVE MINUTES A DAY whips up fabulous breads made with more whole grains, fruits and vegetables. The secret? Mix up a lightning-fast batch of moist no-knead dough, save it in your refrigerator, tear off portions over the next week or more, shape, and bake."

fresh-yeast-dough10

Continue Reading

00213

May 10, 2010

How To: Make Mead (Honey Wine) at Home

created at: 05/03/2010

I remember when I first learned of mead...sophomore English, and we were working through Beowulf for the the first time, and the poem opens as the king has just built the great mead hall, Heorot. A whole building dedicated to something to drink? Must be delicious... I'll have to get my hands on some.

Finished product!

Ten years later, and I still haven't made my way to actually trying any, but buddy, with this sweet mead how-to, you better believe I'm gonna.

How to make Mead (Honey Wine)   

 

Continue Reading

00210

May 08, 2010

Classic Cocktail How To: The Gimlet

created at: 05/03/2010

Rose's Lime Juice was created as a means to preserve citrus juice without alcohol in the 19th-century. And there's no better way to feature its unique properties than with a gimlet, a cocktail fashionable in the post-prohibition, Art Deco heyday of the 1930s and 40s.

But the twinkle in your eye is gone. by underthewaves.  

Continue Reading

00209

May 08, 2010

Creative Jell-O Shots

created at: 05/03/2010

The Jell-O shot - creating tiny flavored gelatin cups using vodka, tequila, or rum in the place of water - actually dates farther back than most of us would imagine... i.e. college campuses sometime in the 50s and 60s. The earliest recorded recipe, called "Punch Jelly," is found in the Bon Vivant's Companinion, writted by Jerry Thomas in the early 1860s.

Which means that the straight-up cherry or lime powder mixed with cheap liquor approach is a little antiquated, and could use an update.

Enter My Jello Americans, some youngsters from Philadelphia, who are committed to "the future of the Jello shot."

Featuring recipes like:

Ants on a Log

Horchata

Bacon and Eggs

The Bloody Mary

Continue Reading

00207

May 06, 2010

What The F%&K Should I Make For Dinner?

created at: 05/06/2010

Nothing says "home cooked meal" like swear words in black Helvetica on white....

Continue Reading

00204

May 06, 2010

Classic Cocktail How To: Make a Perfect Old Fashioned

created at: 05/05/2010

The Old Fashioned, in many ways, sets the standard for cocktails. It may be the first drink ever actually called a cocktail, since that word's oldest written use references a recipe using whiskey, water, sugar, and bitters. It's name lends itself to an essential piece of drinkware, the old-fashioned (or rocks) glass, an 8 oz tumbler that house thousands of short, mixed drinks. And its very name, which comes from the Pendennis Club in Louisville, Kentucky in the 1880s, certainly posits it at the head of the cocktail table.

And they're fun, and quite easy to make. Here's how:

Old Fashioned

  • 1 teaspoon sugar (or one sugar cube)
  • 2 dashes

Continue Reading

00201

May 05, 2010

How To: Make Homemade Pop Tarts

I admit it...I've been known to grab a toaster tart or two and a piece of fruit when I haven't left myself enough time to grab something less portable, especially on days when I'm taking two-wheeled transportation.

pop tarts, cooling

I don't particularly like the way they taste, but I do like not being hungry and having a portable treat. So, I was pretty pumped to find this DIY Pop Tart how-to from the Smitten Kitchen. Not only are they certainly more healthful and bound to taste better, but since you're starting from scratch, you can put ANYTHING you want inside: all kinds of fruit purees and jellies, honey and nuts, way better cinnamon-and-sugar combos, Nutella, and of course, SAVORY TARTS.

 

Continue Reading

00199

May 04, 2010

How To: Two Ways for Making Super Easy Simple Syrup

created at: 05/03/2010

created at: 05/04/2010If you've ever made any sorta of beverage - a cocktail, iced tea or coffee, lemonade, etc - you've learned some basic science - sugar does NOT dissolve in cold liquid with a simple stir. It takes either 1) LOTS of agitation or 2) a warmer liquid. Sometimes, this is a good thing, as granular sugar is often a key ingredient to a drink that involves crushing or muddling, like a mint julep or a mojito. And sometimes, it's really annoying and inconvenient.

So, the beverage-world has long used a liquid sweetener known as "simple syrup" to incorporate sugar into drinks. It uses a basic "simple" ratio of 1 part sugar to 1 part water. Some approaches call for as much as 2:1 sugar to water, which increases efficiency, but I'd keep it 1:1, or at most 1.5:1. See, simple syrup provides not only sweetness to a drink, but also volume. AND, most cocktail recipes will presume a sugar level of 1:1, so it's best to stick with what the pros use.  

Continue Reading

00174

Apr 19, 2010

How To: Make Crazy Crispy Pizza on the Grill

2008_07_09-Pizza02.jpg

The reason pizzeria pizzas taste have such an amazing texture? They employ special super-high heat ovens that can reach temperatures of around 800-degrees. Your home oven simply can't keep up.

But your grill can. Unlike your oven, grills aren't interested in keeping a consistent temperature, so they won't shut off when they reach 500-degrees. MEANING, you can recreate pizzeria-like crust at home, you just gotta head outside.  

2008_07_09-Pizza04.jpg

Continue Reading

00165

Apr 13, 2010

How To: Perfectly Grilled Shrimp

created at: 04/13/2010

The BEST thing about cooking shrimp (and other crustaceans) is they tell YOU when they're done. They'll curl and turn an opaque pink/orange throughout, like Mother Nature's own little temperature gauge, or God's built-in egg timer.

The WORST thing about cooking shrimp, especially on a high-heat surface like your backyard grill, is that you've got to pay attention to get them just right, as they can char and overcook VERY easily.

Continue Reading

00150

Apr 05, 2010

Alternative Uses for Easter Candy

With all of the eggs located (and re-hid and found again) and the baskets torn apart, the pinnacle of the Easter season passed us sometime yesterday in the early afternoon. But we still have the warm thoughts of new birth and spring time in our hearts, and tables and baskets and countertops full of seasonal candy.

And you could slowly pick away at it, one jelly bean at a time: or, you could improve on the simple pickout, unwrap, munch, regret formula that usually comes with post-holiday sugar bombs. Here's a few ideas:

Cadbury Creme Eggs Benedict

20100301cremebenedict.jpg

A very, very, VERY sweet take on the savory breakfast classic involving a cake doughnut base, a brownie slab, and oozing Cadbury creme egg, some buttercream Hollandaise, served with a side of poundcake homefries. Whoa.

 

Continue Reading

00142

Mar 30, 2010

How To: Liquor Lollipops

These grown-up lollipops improves on one of my favorite Willy Wonka and the Chocolate Factory quotes "Candy is dandy, but liquor is quicker." (I've since learned it comes from Ogden Nash's Reflections on Ice Breaking).

This recipe calls for absinthe - the "green fairy" long outlawed in the U.S. - but could be adapted to include most spirits, I imagine. The ingredients list (minus the absinthe) seems pretty reasonable:

* 1.0 cup Sugar * 0.3 cup Golden Syrup * 0.25 cup Cream Of Tartar * 5 shot of Absinthe * Stove * Wooden Spoon * Pan * Mould * Popsicle Sticks * Confectionery Thermometer * 0.5 cup Water

Continue Reading

00119

Mar 15, 2010

How To: Make Crunchy, Homemade Potato Chips in your Microwave

I never thought a microwave could produce crispy ANYTHING, let alone the airy crunchiness of of perfectly cooked potato chip.

But I'm happy to admit when I'm wrong, especially when me being wrong equals the ability to make quick and easy homemade potato chips without the mess of deep frying.

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
Microwave  

Continue Reading

00117

Mar 12, 2010

How To: Guinness Ice Cream Float, Perfect for St. Patrick's Day

Mix Ice Cream, Stout, Dash of Luck

One glass. Two ingredients. One step. Delicious. And its probably healthier than milk, chocolate syrup, and whipped cream....  

Continue Reading

00115

Mar 12, 2010

What's Next in Conscious Cooking? Testicles

knauer_deertesticles_3-10_post.jpgNose-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.

Continue Reading

00112

Mar 10, 2010

One Chicken, 17 Healthy Meals, 26 Bucks, No Mayo

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.  

Continue Reading

00053

Feb 05, 2010

How To: Pair Beer with Chocolate for Valentine's Day

20100201dopplebockchocolate.jpgI 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.  

Continue Reading

00044

Feb 01, 2010

How To: The iSandwich

DO play with your food!

[stående+tallrik.jpg]

I do love a how-to that's so unique, it gets its own blog... Oh, and check the materials list:

- A lot of fruits
- Some extra time
- One piece of bread
- A very sharp knife

I hope someone makes an iPhone wallpaper soon.  

Continue Reading

00032

Jan 25, 2010

Five Very Manly, DIY Aftershave Recipes

Bay Rum Aftershave by MaggieMason.

A proper aftershave does three important things post-razor: 1) it contains an antiseptic agent to keep your newly vulnerable skin germ free; 2) It helps soothe the skin and 3) it helps close the pores (openned from the warm water and the blade) to keep out dirt and oil.

And, like all good things - it can be made at home. Here's five options to check out, with lots variation in difficulty, complexity, and, of course, scent.

1. Bay Rum Aftershave - The Art of Manliness recently offered these two recipes for a classic Bay Rum. "West Indies bay leaf, spices, and Jamaican rum, combine to give the bay rum fragrance its distinctive woody

Continue Reading