Among the true believers, there's a fair consensus that when it comes to grilling: charcoal simply tastes better than propane. No disrespect to the gas grill; it can turn out great results. But when the true taste of summer is the priority, nothing can beat the smoky, open-flame flavor of food grilled over hardwood coals.
Well, except for food cooked over an actual hardwood fire, with coals freshly made from whole logs that you just ember-ed down yourself. This is easy enough to do in a backyard firepit, or even in the same kettle grill you likely use with your charcoal.
Quick! There are only a few weeks left of summer, and clearly, you're not going to spend money on buying a brand new pair of shorts. So today we present you a super easy, super affordable, super badass way of making your own. This project is awesome (if I do say so myself), 'cause you customize the length to your personal preference, and you don't have to know how to use (or have access to) a sewing machine.
As this point in the DIY movement evolution, no one is surprised to learn that the strength and construction toy-like versatility of plumbing pipe makes it awesome fodder for building all sorts of projects. You've probably even seen it applied to lighting and lamp projects before. But, there's still room to improve on a classic, and we think this piece by Alyssa does exactly that.
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.
I'm a lucky guy. My family has allowed me to dedicate half our basement into a dedicated shop space, complete with a custom woodworking bench and a growing collection of tools. It's bright, clean (at least right now), and I'm slowly turning it into a functional workspace that will allow me to be as productive as possible.
But it took me a long time to get here. For nearly fifteen years, I worked out of dining rooms and back porches and portions of the garage, lugging my tools around in plastic totes and home center toolboxes, setting up shop on the washing machine, folding tables, and 1/2" plywood scraps screwed to 2x4s.
And, in the early days, it was that lack of a proper workbench that prevented me from thinking I could could use hand tools. Without a vise and hold downs, how could I safely secure my work for handplaning, chiseling, or sawing?The answer: a batten, which will take you 5 minutes to make and turns any flat surface into a work bench. Let's make one!
This great project keeps all the basic grilling supplies close at hand, but out of the weather when the fun is done. With a large preparation space and room for the essentials it’s a great upgrade for the outdoor chef.
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.
I've stated it before: I'm a total workshop rat. There's something about spaces where skilled work gets done that invigorates my spirit. At various points throughout my life, I've wandered into blacksmith shops—on my great uncle's farm in southern Ohio, at a permanent exhibit on the North Carolina State Fairgrounds, at the dead end of a street on the outskirts of my college town in West Virginia—and each time I've quieted with reverence, among the tongs and hammers and slack tubs, as if walking in the glow of stained glass windows.
Short of actually hanging around the shop, smelling the hot metal and hearing the clank of a hammer on an anvil, I get my forge fix by following metalsmiths on Instagram. Here are thirty of ManMade's favorite accounts that we totally recommend.
Have you ever been substantially complete with a wood project and then accidently dropped it or knocked it off your workbench? Without a doubt, your box, picture frame, cutting board or whatever you’re working on will get dinged or dented. Despite the fact that those mishaps can often be fixed, it can be incredibly frustrating and require a significant amount of time to remove or hide the blemish. Instead of sanding, planing or recreating that piece of the project, there is another simple and often less time-consuming option you likely have in your closet.
The best kind of writing, fiction or otherwise, is the kind that produces a strong mental image of what you're reading about. It's vivid and concrete; it's why metaphors and parables exist. To quote Strunk & White: "The greatest writers—Homer, Dante, Shakespeare—are effective largely because they deal in particulars and report the details that matter. Their words call up pictures."
One of my favorite ways that writers bring their stories closer to reality is when they plop descriptions onto my mental dinner table. Maybe it's because I just love eating, so I don't need a lot of arm-twisting to think about food; maybe it's that I like it when the lines between fiction and reality blur, like Mac Barnett waxes about in his TED talk "Why a good book is like a secret door." Regardless, I'm fascinated with collecting moments of characters interacting with their victuals.
Here are some of my favorite food mentions in books, linked up with recipes.
My wife is out of town this week.
When I'm home alone, I find myself more willing to work late into the evening with projects and activities, because I know I'm not missing out on important family time. When solo, I'd much rather stay out on a long bike ride or keep progressing on a woodworking project until bedtime than just sit by myself on the sofa.
So, such was the case when I found myself with a free evening. I didn't get started until 6:00pm or so, but knowing I had nowhere else to be and plenty of leftovers in the fridge, I set out to complete some shop storage projects for the wall just to the right of my bench. I'd been saving those blank spaces for nearly a year (you can find the clamp rack tutorials here, here, and here), reserving them for a special set of Woodpeckers straight edges and squares. These things are machined to extremely low tolerances, making them crazy straight and square, so making a secure place to store them helps them to stay precise. Plus, the red color matches the handles and jaws of my Bessey clamps, so combining the two was a total no brainer.
If someone were to ask you what your crucial, go-to, stranded-on-a-desert-island cooking gear includes, how would you reply?
Would you mention a chef's knife and cutting board? How about a large sauté pan and a flat-edged wood spoon, or a large, nonreactive heatproof bowl? (Incidentally, these are Michael Ruhlman's top five in his fantastic comprehensive guide The Elements of Cooking.)
What if I were to add that the addition of two inexpensive pieces of equipment can dramatically level up your cooking game, and that you could actually get these at an office supply store?
"Hey does this go with this?" I probably say this 4 times a week to my long-suffering spouse. I've never been an especially snappy dresser, but I have always tried to be put together. I've also never had to work in an office setting with a strictly professional dress code––I taught college for years. Guys in my field routinely dress in polo shirts or something short-sleeved that matches a pair of khaki pants. I'm the kind of guy who tried to make it work with a dark jean/button down/casual blazer––a sloppy and corpulent imitation of Josh Radnor or other random "nice" guy on TV...
Then I started working a venue where I was surrounded by
It's impossible not to love the grill, especially in summertime. And at ManMade, there's enough of that love for grills of all kinds: gas grills, kamado cookers, offset cookers, vertical smokers, hibachis, and whatever else helps bring your food that flame kissed flavor.
But for all-around versatility, our vote goes to the charcoal kettle grill. This design has remained basically unchanged for nearly seventy years, and it has stood the test of time as an affordable, adaptable, and portable way to make dinnertime that much more enjoyable. Kettle grills such as the ubiquitous Weber are, as much as a pair of Ray-Ban Wayfarers or the Eames Lounge, a classic.
Chances are that somewhere in your town––either far away from the big box stores or in some area that is under-visited or out of the way––there is an amazing Asian grocery store. They exist in towns and cities of all sizes, so don't assume there isn't one near you until you actually look into it. Asian grocery stores are an immigrant's lifeboat, and they are one of the few, authentic cross-cultural locations you can find in most of America that isn't a temple or cultural center. They tend to have an array of products that confuse nearly all shoppers due to the sheer diversity of products that fall under the category of "Asian."
While the meat offerings and seafood tends to be absolutely exceptional and exceptionally inexpensive, the thing that routinely blows me away at my local Asian market is the produce. My god, the produce! Where your standard grocery store will have a small range of Asian ingredients, an Asian market will stagger you just in its section of radishes. Its refreshingly overwhelming, especially when you see something familiar––a bunch of cilantro or garlic or something––and recognize their exceptional quality. This is a place you should certainly familiarize yourself with, and return often.
And while you're there, you should use some of the wonderful vegetables that are, unfortunately, out of our Western culinary vocabulary. In an effort to help you navigate, here are some of the tastiest ones to look out for. This list is anywhere near exhaustive (we love you, too, ong choy), but a great way to start to learn to use some of the classic produce you just can't find at you local megamart.