My favorite bartender/mixologist/drink blogger Jefferey Morgenthaler has written a number of excellent articles about making your own cocktail compounds, such as homemade tonic and grenadine. I recently dug up this oldie but goodie on making gin in your kitchen by infusing neutral spirits or vodka with juniper berries and other spices. …what many people donโt […]
“Bokeh” comes from the Japanese word for “blur” or “haze.” It’s used to describe the quality of the out of focus areas of a photograph. If you’ve ever read a photography forum, you’ll know that the word is often used to describe how a particular lens handles out of focus points of light. You can […]
June has such great overhead lighting, don’t you think? We do. So we decided to designate June Photography and Video month here at MAKE. It’s a perfect time to get outside, get some fresh air, and work on your soul-capturing skills.
Let’s face it. Likely a large majority of us eat at our desks. I eat nearly all of my meals here (and my keyboard is crummy enough to prove it!). And I not only eat within my work flow, I frequently rush the food prep (especially Breakfast and Lunch) to get back to the ‘board as soon as possible. Both of these behaviors run counter to my increasing desire to eat healthier. So, I’ve at least been trying to make sure it’s better food that I snatch and grab in a mad dash back to my desk.
http://blog.makezine.com/?p=98982
Another clever trick from the world of electronics โ Pulse Width Modulation is a simple method for controlling analog devices via a digital signal. It’s also an efficient way to drive motors, lamps, LEDs, and more.
Collin explains Pulse Width Modulation, a simple method for controlling analog devices via a digital signal.
I treat knives as the second most dangerous implements in the average kitchen. (Microplanes and mandolins hold the top spot.) When using a knife, Iโm always thinking about the โfailure mode.โ If it slips, or something goes wrong, how is it going to go wrong? Where is the knife going to go if it does slip? How can I use the knife and position myself such that if an exception does occur, it isnโt fatal? Of course, getting a good, clean cut and keeping the knife in good working order are also important.
