I’m very, very fond of crêpes. Savory or sweet. Swedish or French. Rolled or flat. Stuffed or stacked. It doesn’t matter to me. I distinctly remember the first time I ate a crêpe. In high school, my friend Ulrika, a Swedish exchange student, made them for her host family and friends just before she went […]
The folks at EMS Labs like candy message hearts as much as the next nerd, especially when you create the messages yourself, but who likes the way these things taste? They don’t. So they came up with a larger shortbread version, a “grown up version” of a phony-holiday classic. Improved Custom Message Hearts
I’m always curious about the science of food. I found this really great article about avocado mayonnaise; it sounds really yummy, and gives a little insight into the nature of emulsions. If you want to know more, here’s a Wikipedia article about emulsions.
No, it’s not an old Captain Beefheart song. Spider cakes are cool, creepy, crawly desserts, easily made with cup cakes and some Pocky. Details at Not Martha. [Via Boing Boing]
In case you didn’t know, Instructables has been running a BBQ/grilling contest. Deadline for entry is July 6, so if you want to entry, you’ll need to hurry. You can see all of the entries to date at the link below. BBQ PDQ Contest
Want to make the best dang chicken you’ve ever eaten? Try a beer can chicken on the grill. It’s pretty simple. You first cover the chicken with your favorite spice rub. I use Steven Raichlen’s basic BBQ rub of brown sugar (1/4c), sweet paprika (1/4c), pepper (3tbs), sea salt (3tbs), garlic powder (2tsp), onion powder […]
Here’s an idea I got from Alton Brown on Good Eats that I sketched up in my Maker’s Notebook. It’s for throwing a self-serve shish kabob party using a temporary fire pit made from bricks, sand, and charcoal. You make the width of the pit so that your skewers fit over it and the handles […]
