This is an amazing recipe that has everyone asking for seconds. https://www.instructables.com/id/Make-Your-Store-Bought-Spaghetti-Taste-Better-Than/
Topic by dreadyjazz
This is an amazing recipe that has everyone asking for seconds. https://www.instructables.com/id/Make-Your-Store-Bought-Spaghetti-Taste-Better-Than/
Topic by dreadyjazz
Hello all! I need some guidance. I am trying to bake cupcakes, but I want to bake them in the shape of coffee beans. I was considering using egg shaped pans (that usually sell around Easter), but unfortunately, it is not Easter, so they are not selling... Any advice on how to make baked goods in the shape I need? The image came from here.
Topic by Flintlock | last reply
Last summer, I rescued some plants from a friend's window box that were looking dangerously wilty. The basil and parsley died, but the lemon balm took root like a weed and now covers a two foot square patch of my garden to about knee height. It's going to have to be cut back before it takes over the rest of the garden like tiberium, so does anyone have suggestions for what I can do with a bushel of citrus-y herb? I hear the essential oil is used in aromatherapy and has antibacterial and insect repellent properties- should I make like Kiteman and distil some oil?
Topic by PKM | last reply
Topic by scoochmaroo
I'm a television junkie and I recently watched an episode of King of the Hill in which Dale, Bill, Boomhauer and Khan get together to make what would be their last meal, if they knew they were going to be executed the next day. I was thinking about this....what would my last meal be? A Japanese bento with tonkatsu, teriyaki chicken, tempura veg, various sushi, Grandma's green chile, and her black mole (mo-lay) and my Mom's rice......and some Ghiradelli dark chocolate. What would your last meal be? I think I want to get some friends together and do my own "Last Meal Party."....In time for Halloween.
Topic by zurichko | last reply
I've been intrigued by sous vide cooking, but I don't have any inclination to play with arduino(?) controllers or wire/solder anything. Is there any reason you couldn't use an older (non-digital) slow cooker/crockpot with a Lutron dimmer cord? We use the dimmers on all our bedside reading lamps, but they're rated for up to 300 watts. It would take some experimenting to get the temperature right, then I think I'd tape a "stop" on the slider switch at that point. Any thoughts? Raising the food from the bottom of the pot? An upside-down silicone cake pan, maybe? Or suspending the bag somehow? I already have a Foodsaver. I'd be happy to hear any thought or suggestions. http://www.amazon.com/gp/product/B0000DI241/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=486539851&pf;_rd_s=lpo-top-stripe-1&pf;_rd_t=201&pf;_rd_i=B0000BYEF9&pf;_rd_m=ATVPDKIKX0DER&pf;_rd_r=0WRPJ5W9TWM39K9Z1Y9N
Topic by kcbirder
Hi, Our group is buying about 1.5 tons of wheat. We are packing it in 5 gallon seal-able buckets after doing the dry ice thing. We intend ti use some of the wheat as seed in the spring (probably many springs). QUESTION: Does the use of dry ice affect the viability of wheat? If so- is there an alternate long-term storage method we should be considering? Thanks
Topic by FrdF | last reply
Help!! i need to make a 3D lego cake for my son's B-day. I have the Lego mold for cake. I made Rice Krispie treats and put it in the mold and then to the freezer. When i pulled it out, the treats seemed solid. I started to add the fondant and start to sculpt, then in no time the Lego person collapsed on itself!... If i try the same thing with cake, won't it collapse on itself as well? if i make the cake version, would i need to stick a dowel thru it? Need to make this cake by the 24th...pls help!!! Trying to make a lego boba fett and cad bane.. thank you for trying to help this mom make her son's bday memorable!!
Topic by sollidia | last reply
My other half and I have recently come to the conclusion: you can only eat so much talapia. We need help. He's a type one diabetic (the kind you get when you're a kid and some nasty virus destroys your poor pancreas) so that means limited carbs, and preferably the good kind of carbs (fruits, whole grains, etc). I've tried looking up recipes online only to find several very fancy, very expensive low carb dishes. Please help. We are college students who cannot turn to Ramen for this solution! Cheers and many thanks to you, Heather
Topic by mooseinakilt | last reply
In case you're unaware, Scooch has a fabulous Salad Challenge going on this week! (until 11:59 pm (PST) on Wed night. August 31st) She's offered some SUPER prizes that anyone would love to have in their kitchen. This is a great opportunity for you to get better acquainted with other members, too! Check it out at: https://www.instructables.com/id/Scoochmaroo-Challenge-Salad/ I'll sweeten the pot and give a 3-month Pro Membership to the next 5 people who enter a salad recipe! More entries mean more prizes! You can't win if you don't play... so what are you waiting for??? ;-D
Topic by bajablue | last reply
Hey, In an effort to get some discussion going in this group I am posting a simple question: What is your favorite food? If there is an instructable for you favorite food please leave the name of the instructable too. My favorite food is fried cucumbers and tomatoes or bubble tea. There are lots of instructables for bubble tea.
Topic by nerdfighter73
Hey all! I'm looking for collaborators in this project, I'm planning on making an espresso machine for my venue (The Alibi). Since professional machines can cost over 5000 dollars, I would like to make one for under 150. I will compromise and allow us to move back to the 50's and have it be hand pressed, in fact, a steampunk espresso is exactly what I'm looking for. Huge levers and spinning gears are perfect. The only critical thing would be the water temperature (i hear it has to be =>199 & <=201.Any ideas?
Topic by lamedust | last reply
From the BBC: Russian President Dmitry Medvedev has signed a bill that officially classifies beer as alcoholic. Until now anything containing less than 10% alcohol in Russia has been considered a foodstuff. The move, signed into law on Wednesday, will allow ministers to control the sale of beer in the same way that spirits are controlled. Russian alcohol consumption is already twice the critical level set by the World Health Organization. Although vodka has long been the traditional tipple in Russia, beer has soared in popularity, being marketed as a healthier alternative to spirits. Over the past decade, beer sales in Russia have risen more than 40% while vodka sales have fallen by nearly 30%. Correspondents say it is common to see people swigging beer in the street and in parks as if they are drinking soft drinks. It is not restricted to certain stores and is sold around the clock.
Topic by Kiteman | last reply
Which flavor do you like better?
Topic by Kaptain Kool | last reply
I know we all got 'em but what's your favorite slow cooker recipe? I'll show you mine if you show me yours ;) 1 4-5 pound Pork Butt Roast 1 Tablespoon seasoned salt 1 tablespoon garlic salt 1 tablespoon pepper 4 tablespoons liquid smoke 1 large sweet onion, sliced into rings 1 cup water Mix the dry seasonings together in a bowl. Rinse the roast off and then hit with the liquid smoke, rubbing in where crevices are. Sprinkle on the dry seasoning and rub into meat. Pour the 1 cup of water into crock pot and then place the meat in being carful not splash water every where. Cover in your cut onion, place the lid on, set the heat to low, and allow to cook for 7-9 hours. When you pull it out, just shred it up with a couple forks and serve on buns with some (homemade) barbecue sauce.
Topic by TomatoMustard | last reply
i have added excess potassium meta bisulphite in my wine. i'm afraid i will screw the entire 3 litre batch. please help me to avert this disaster!!! PLEASE!!! :,-( here is the volume i added. 7ml of 9% K.M.S soln. ( 13g in 150 ml of water) in 3 litres of wine. S.O.S S.O.S S.O.S :-P Regards, Chakra
Topic by chakra | last reply
This Dr. Who cake by Domestic Scientist with a flying Dalek is pretty freakin' awesome. It's clearly a labor of love and to make it even more awesome it doesn't even use fondant, but modeling chocolate. Check out the link for more info. Dr Who Birthday Cake via CRAFT
Topic by fungus amungus | last reply
Modernist Cuisine is finally going to be published on March 14! As a molecular biology major, chemistry minor, and general molecular gastronomy food geek, this is just about the coolest food book ever. Of course it's pretty expensive ($625 list, $467 on Amazon), but compare this to the price of five high-level science or engineering textbooks. It's in the same ballpark. I'd love to get my hands on this just for the excuse to break out the chemistry equipment! Check out the blog for recipes.
Topic by canida | last reply
- How to Make Your Own Coffee Single Bags - I discovered the most wonderful way to make your own coffee single bags using ordinary coffee filters! Step1: Take a single coffee filter 8-12 cup, and pour 1 1/2 TBSP Coffee into the round bottom area. Fold the coffee filter in half like a taco so that all the round edges meet, being careful to keep the coffee within the half-moon region that represents the circular bottom. Step 2: Fold the bottom right corner up over the front up and to the left as far as it will allow, then fold the bottom left corner up over the front and to the right as far as it will allow. The remaining edges of the coffee filter should stick up out of the center slightly flanged wide. Step 3: Fold the top right edge of the remaining filter down and to the left and fold the top left edge of the remaining filter down and to the right so they bring the top of the filter to meet in the center. At this point the top of the filter may be slightly pointed. Step 4: Fold the top of the filter down once about 1/4" to create a flat edge instead of a pointed edge. Finally, fold the entire top down like an envelope flap to create a "satchel". Finish by stapling through the folded top flap. If desired a string can be stapled to the satchel at the same time. The is a perfect coffee bag that prevents any grounds leaking out and allows for enough space within the satchel to allow the water to flow freely and steep out the coffee color and flavoring. I prefer to leave the bag in my cup and just microwave the whole thing for about 2.5 minutes. I then recommend you let it sit to steep for an additional 2 minutes to fully develop the flavor. These are ideal to make in advance and can be stored in ziplock bags and taken to work for making a convenient single cup of coffee. Give it a try! Jeffrey Bryant Bishop
Topic by Jeffrey Bryant Bishop | last reply
I just finished off a jar of peanut butter and was thinking about how I eat a lot of peanut butter (and I mean a lot!) and was just wondering if anyone had a recipe for peanut butter?? Also any ideas would be useful. Much appreciated. A loyal PB Fanboy.
Topic by TerminalDragon | last reply
Short's Brewery has a Peanut Butter and Jelly Beer. My favorite sandwich of all time is the PB&J.; And, why not? Beer = Liquid Bread. I'm thinking of making my own. I've been homebrewing for about 5 years now, thanks to this instructable: https://www.instructables.com/id/Make-Beer/ (check it out). Maybe an American Rye with peanut powder and some sort of fruit added. Blackberry? Strawberry? Thoughts? Suggestions? Does this make you say "mmmm" or "blegh!!!"? P.S. Yes, I know Peanut Butter and Jelly is an American idea. Marmite Beer is not appealing to me in the slightest.
Topic by marcward86 | last reply
I recently made cookies that featured white chocolate chips, and they turned out better than I thought they would! That led to me doing some looking online for white chocolate recipes. Using it to decorate has been done... what interesting recipes do YOU have in your culinary arsenal that use white chocolate? I am in the mood to try something new, and I have a bag of white chocolate chips that need using!
Topic by Little Mom on the Prairie | last reply
I was honored to be asked to open an Instructables Restaurant in Amsterdam as part of the 2010 PICNIC festival. Faithfully following recipes submitted to our Pizza contest, chefs from Eetcafe De Zwijger served three different types of pizza in an intimate setting within the festival, next to the mobile Fablab. Each day, the crew served around 50 pizzas split equally between Homemade Pizza Margherita, Rose Garden Pizza, and Flammkuchen - the other type of pizza. The Instructables Restaurant is a combination concept art piece and experimental business model. What would an open-source restaurant look like? Can an open-source menu allow patrons to form a deeper relationship with the chef and the food? Would people show up just to learn how to do it themselves? With funding from the Waag Society, the creators of the restaurant, Arne Hendricks and Bas van Abel, are trying to answer these questions. With my permission, they chose to leverage the Instructables brand in their initial "pop-up" restaurants, which have included a Cheesecake cart, DIY BBQ, and a soup night in addition to the Pizza restaurant -- all described on their Instructables Restaurant Blog. The space created for the restaurant at Picnic was great, and probably better than any live event I've ever organized for Instructables. Two things that worked really well deserve to be specifically pointed out: handing out comment sheets with each slice of pizza, and tear-away handouts with the recipes and instructions for furniture and decorations. In one of the images below, you can see a collection of comments about the pizza submitted by tasters. The handouts had links to the website and short forms of the step-by-step instructions emphasizing that anyone could make the pizza, furniture, or lighting themselves. (The pads of handouts were especially appealing to me, because literally the next day at NYC Maker Faire, the wind was threatening to blow our business-card-format project cards all over.) Scanned versions of the handouts are included in the slideshow below: See this slideshow here: Instructables Restaurant Handouts Arne calls the Instructables Restaurant a "question." If the answer to his question is yes there is something to an open-source restaurant, he has a spot in mind for a fixed-location version. I can't wait to eat there. A brief aside: I'm a few inches above average height in the US, but in Holland, I'm short! The Dutch are enormous, as you can see in the group image with the five of us at the restaurant. Looking up to meet people's eyes was an interesting and fun change. More images of the Instructables Restaurant here on Flickr.
Topic by ewilhelm | last reply
While i was at home depot the other day, i noticed that a thermostat from an electronic water heater could possibly used for (almost precise) sous vide. Temperature regulation (it goes from 120 F to 150 F). The question is, i need your minds to help me in collaborating on a circuit setup which makes this possible. Thermostat: Costs: $14 Plug to plug your slow cooker in: $3 Pump to circulate water: $10 Total Cost: (without cooker): $27 *Future Instructable Contents* -As the thermostat works through surface contact, Place the Thermostat near the top of the metal vessel. -In order to better stabilize temperatures, make sure the heater is near the bottom of the vessel. (we'll just use a heat plate or something like that) -Use a pump to stabilize the temperature better. -The knob just really requires better calibration. Hystersis: 18 Degrees. The million dollar question Just say i set it at 150 and the hystersis is 18 degrees, that means it will turn back on at 132. Especially with sous vide, Is all that matters is that the food stay at the top temperature, (say 150) and it can go to 132 as long as the solution as a whole never goes above 150? In theory, this setup will just require more time to to heat evenly and correctly. Sources question: http://www.privatedata.com/byb/rocketry/composites/ovens/Propellant%20and%20Composite%20Post%20Cure%20Oven.html
Topic by compatta | last reply
Well, I finally was able to visit Chef Prudomme's Cajun restaurant and have a taste of some alligator tail. I wasn't expecting anything overly odd and wasn't disappointed. It WAS heavily soaked in andouille sausage and sauce on a bed of Jambalaya style rice; so it was rather spicy although not overly so IMHO. Although it was different, it wasn't SO different as to taste odd in any way. I enjoyed it actually, but the price is a bit beyond my reach normally.
Topic by Goodhart | last reply
Has anyone done an instructable on how to make tofu? I found a bunch on recipes using tofu but nothing on making it from scratch. I make tofu from dried soy beans at least twice a week. The only other ingredient is epsom salt and water. Half way through you can stop and you've got yourself soy milk. It would take me some time to put one together as I would want to make sure it was perfect with nice photos. Unless of course this has been done. Is there anyway to check for sure?
Topic by mikeinternet | last reply