what the heck is polenta?!

I'm lookn at this recipe for polenta orange cake, and its (suprise suprise) asking for 1/2 a cup of polenta. my pals say it mexican, but my gals tell me it french. google yeilds little, and wiki says it some sort of dutch pastry, what im trying to get at is WHAT IS POLENTA. but more importantly im down in ft. hood texas, where can i find it (killeed, harker heights)

Topic by Jumpin Jehosaphat   |  last reply


2 New home-made chocolate ideas I have (sort of) come up with!

I have just been inspired by the Peanut Butter Cup recipes, to make some for my family.. but I decided, that since some people have nut allergies, I would make some filled with Lemon Curd... a little odd, but it works... they are cooling at the moment.. but I had a sneaky taste of one! but I ran out of Lemon Curd (only had 3 teaspoons of it!) so I rumaged in the freezer, and found some frozen raspberries from last years harvest! basically I crushed 3 into each muffin paper, and covered in molten chocolate... I think these are even nicer... (instructable being written.. will have to photograph batch 2!!) Has anybody got any other interesting chocolate recipes?? I was thinking maybe some crackling sherbet to go on top.... Will (AKA IllegalFun)

Topic by IllegalFun   |  last reply


Whats your favorite coffee shop?

 Add your favorite: coffee shop, cafe, place, and even your favorite drink to get there!  If its a gastation, add the location and name of it! If you add a picture, i will add it to the pictures on this topic! don't forget to join the llcoffee group!  

Topic by J@50n   |  last reply


How to Cook Bacon with a Machine Gun

FINALLY! Now you can stay nourished while you're out shooting rounds.  And what does a machine gunnist crave more than bacon, right? See it all here

Topic by scoochmaroo   |  last reply


Star Wars Cupcakes

Mmm... Star Wars cupcakes. What else is there to say, really?Star Wars Cupcakes

Topic by fungus amungus   |  last reply


Do You Enjoy Tea?

Just wonderin'. How many of you folks enjoy drinkin' tea? I know lots of peeps like coffee, but I find it somewhat disgusting and it's unhealthy. So, how many of u peeps like tea?

Topic by Xellers   |  last reply


Whats the best kind of tea i can get at H.E.B, walmart, or Walgreens

I live in the stonch military town of Ft.hood/Killeen, so its a pain to find any artsy fartsy any thing, even good tea. and all we have (as far as i know) are these big corporation based stores (THEY'LL STEAL YOUR SOUL) so whats my best shot at getting some nice, fresh, injoyable, tea, with only these locations to choose from. -any instructables on good tea making? much love: grossgrowth

Topic by Jumpin Jehosaphat   |  last reply


The Filling or the Crust? We need your opinions!

Recent pie-related activities at Instructables HQ have incited the following question: Which do you prefer - the filling or the crust?I'm a crust girl myself, but recognize that is not the way of the world. Do you think there are cultural differences? Geographic preferences? Or perhaps just an early distaste for meringue that set me on the wrong path for life?Voice your opinions here and let the world know how you feel about pie!

Topic by scoochmaroo   |  last reply


Bacon bourbon caramel corn

We got a bit of a care package from foodzie whose office is just around the corner from ours. There were a few tasty treats inside and this one which surprised us most of all: Bacon Bourbon Caramel Corn. A call went out around the office and we all had to try it. And, to be honest, it wasn't my thing. Then again, I'm not a huge fan of bacon either. I like the greasy texture of a freshly cooked slice of fatty bacon, but when it's room temperature and surrounded by sugar, not so much. But my opinion didn't stop anyone else from checking it out. So if you ever wondered whether such a thing is out there: it is. I'm pretty sure that if I really dig bacon I'd be more excited and I hear that plenty of others on the Internet do.

Topic by fungus amungus   |  last reply


Enter the 2010 Pi Day Bake Off

Serious Eats and ScienceBlogs team up to host another annual Pi Day Pie Bake Off, and you can win! Just make your favorite pie, take an awesome picture of it, and send in the photo and recipe for your chance to win $314.  Last year's winner?  Spicy Pi Bacon Squared Official rules and details here.

Topic by scoochmaroo   |  last reply


Any good Bacon instructables?

Can someone upload a bacon instructable here? Actually a couple, but one is a start.

Topic by Colonel88   |  last reply


A challenge of sorts: Field Kitchen

I want a military style field kitchen.  Not the giant 30,000 dollar trailers, the small but efficient kind towed by jeeps with 60 hp in the world wars. It has come to my attention that even these are quite expensive, not mention rare. I want to basically make a clone, except perhaps make it light enough to push by hand (should be possible by replacing non-essential heavy materials with light ones) and make it propane powered. Hopefully on a budget of a few hundred dollars. Any suggestions are welcome. A base/ pre-made trailer or cart to build it off of, material reccomendations, and most importantly how to implement the the cooking part. It needs tot be able to house 2 30 gallon pots and griddle top. pic is more or less what I'm aiming for

Topic by Bando_Red   |  last reply


AT-AT cake is ready for its close-up

This AT-AT cake is pretty amazing even if very little of it looks to be edible cake stuff. With over 60 hours of work from a few different people and a hand-painted background this is about as epic as a cake can get. Flickr set via greatewhitesnark.

Topic by fungus amungus   |  last reply


What did you cook/eat last?

I just like reading about this. I'm a nerd. Today I ate channa masala with rice. I'm cooking kheer (rice pudding) right now, and I made some chocolate-chocolate chip-chocolate mint glaze cookies earlier. Tomorrow morning I'm making some sugar cookies with sugar coated fennel seeds as sprinkles. I thought about that eariler today, and it just sounded SO good. I have a party tomorrow night. I normally don't make so many sweets. :P

Topic by jessyratfink   |  last reply


The best salmon dish youve ever had!

I made up this recipe one day and it became an instant hit with my family and my cheese-a-holic boyfreind! Its super easy but really impressive, great for dinner parties! Definitely not for those on a diet..... :) Serves 6 Rachelles Super Fantastic White Wine Poached Salmon W/Havarti Dill Cream Sauce over Herbed Rice! Sauce: 1 Lb. Harvarti w/Dill (usually sold at Safeway in the specialty cheese case in small ~half lb. blocks) 2 Pints Heavy Cream Salt&Pepper; to taste Fish: 6 Skin on Salmon filets 1 Shallot 1 clove garlic 1 Tbs olive oil 1 bottle white wine (I use Chateau St. Michelle Geswurtzraminer) Salt&Pepper; to taste Rice: 6 serving of your favorite rice (white brown, wild, minute, doesnt matter, use what you like) 1 tsp basil 1 pinch rosemary 1 pinch rubbed sage 1 tbs butter In a large shallow sauce pan, sweat the shallot and garlic on low heat in the olive oil until the shallot is soft. Salt and pepper to taste. Spread the shallots and garlic evenly across the bottom of the pan and place your fillets on top, skin side down, dont stack them! Pour the wine over the top until its covers about 3/4 of the way up the fish, cover and turn heat up a notch, medium low heat. Now just leave it alone! dont peak, dont poke, dont move your fillets around, just let them sit and cook! Depending on your stove, you may need to bump the heat up to a solid medium heat, you want it simmering, not boiling. Cook until tender 20-30 min. Now start your cream heating. Put it in a large round bottomed sauce pan and place over medium heat, stir occasionally to prevent the bottom burning.  Now start your rice so that by the time your sauce is done, your rice is too, so you can plate up immedietly and you wont have to worry about your sauce setting. Just cook your rice the same as always, only add the sage, rosemary, basil, and butter to the water so that the flavors cook into the rice While your cream is heating shred your havarti. I like to use the cheese grater attachment in my food processor because its super fast and you need top be able to watch your cream too! As soon as your cream is hot (NOT BOILING, JUST HOT) start slowly whisking in your cheese. Whisk constantly while adding about a half cup at a time, keep your heat on medium low while doing this or your sauce will break. It will take a little while to get your sauce smooth, so keep your heat low and just keep whisking until its nice and smooth. Salt and pepper to taste. Plating: Mound your herb rice in the center of your plate, spoon a little bit of the cooking liqiud from the fish over the rice then place your fillet on top. Drizzle a good dose of Your havarti dill sauce over the top and DIG IN!

Topic by mistresscroft69   |  last reply


rocket fuel

Which is better?fizzy stuff or milk with chocolate.

Topic by nfk11   |  last reply


Tis nice to find out now.....about raw cultivated mushrooms....

I just found out that is it unwise to eat many cultivated mushrooms raw. I finished up 3 pieces of pizza I had placed some sliced Oyster mushrooms on for flavor. If I don't sign in tomorrow morning, I am in the hospital :-) it is said that only sensitive people will be effected by the toxins......nice ! :-(UPDATE: I seem not to be sensitive nor particularly vulnerable to this toxin probably because I have ingested so many raw baby portabellas from salad bars :-)

Topic by Goodhart   |  last reply


Wild-Foraged Oyster Mushrooms

I've always wanted to forage for wild mushrooms, but have been hesitant to do so with just information gleaned from the internet because the risk to reward of a really good tasting mushroom versus a mouthful of neurotoxin is too asymmetric for me.  However, today while hiking in the Berkeley Hills, Christy and I were lucky enough to run into someone collecting oyster mushrooms from some rotting logs.  He turns out to be a member of the Mycological Society of San Francisco and helps with their annual Fungus Fairs, and so was eager to help us identify more oyster mushrooms and death caps, which have recently caused some illness near us. We collected the oyster mushrooms shown here, and I sauteed them with a little bit of butter, salt, and pepper for dinner.  They were fresh, earthy, and tasty!

Topic by ewilhelm   |  last reply


What is the best affordable food that I can cook this new year?

What is the best affordable food that I can cook this new year? Also dessert please. I am thinking what to prepare but my budget is tight.

Topic by sikatangpinoy   |  last reply


Question

Does anyone know how I could make licorice allsorts?

Topic by porcupinemamma   |  last reply


Stuff to make with my dehydrator

I'm so excited about my new dehydrator, have made great nuts, persimmons, apples and tomatoes. I have one of the thingies to make fruit leather and can make jerky. I'd love to hear any instructablycreative ideas of what to make. If you're in the San Francisco area I might be willing to lend it out too!

Topic by susie   |  last reply


will they announce the winners tomorrow ( 24th of december )?

I need to go somewhere on the 25 and they dont have internet where im going and i want to know if i win. 

Topic by GianniMora   |  last reply


Slideshow issues?

 Anyone having trouble seeing slideshow images, play button/slider, anything?  I got the confirmation that mine was accepted to the competition, updated my flash, tried different browsers, computers, blah! What am I missing?

Topic by sarahfish   |  last reply


Please join the Instructables Restaurant.

I will open an open-source restaurant that is completely made of, and only serves food based on the original instructables all the members on instructables.com have made or will make. I mean, every chair, dishwasher, menucard, light etc. and all the food, will together be the restaurant. And I would like to ask you guys for your brilliant, funny, original ideas concerning all aspects restauranty. Inside the restaurant everything will be presented with the original instruction and accreditation to the maker. I have been involved in several pilot and concept restaurants in the past like Food Facility, a restaurant based on take-out restaurants by Catalonian designer Marti Guixe, and The Micro-Green Restaurant by Debra Solomon of culiblog.org. Both at Mediamatic in Amsterdam, where I was at the time working as an exhibition maker. I would appreciate it so much if you'd get involved in this and share your ideas with me to make it into an incredible creative place for adventurous diners, and maybe the first open source restaurant ever created (but i'm not sure about that and I guess it doesn't really matter anyway). In some restaurants you can buy the stuff you see, in this restaurant you'll go home knowing how to re-create what you just enjoyed, be it the food or the chair you sat on.If you like it, please join the group about this: https://www.instructables.com/group/instructables-restaurant/

Topic by arne hendriks   |  last reply


I have some questions about "Zip Lock Bags"

I'm very new to zip lock bags and pouches and just found them in my area. I've read that they can be used to package cut vegetables, soup and eatables for long. I want to ask, if I put any kind of food items in them, and do not refrigerate, can the food items stay fresh even for a month? What if I prepare rice and pack it in a zip lock bag? Would it be fresh and eat-able when I open the bag, say after a few weeks? Can these bags also be used to heat food? Don't they catch fire? Just some questions I couldn't get answers for. Thanks to everyone who replies and also to everyone who doesn't :) RS

Topic by rseni   |  last reply


What is Your Favorite Pastry

Hey people ever had a favorite pastry well how about name one and see if other people like the same one you do or give people new ideas to try new pastry delights.

Topic by D.L.H.   |  last reply


What's your favorite piece of cooking hardware?

Just wondering if anybody out there has one, "couldn't live without" piece of cooking hardware. A favorite gadget or tool that you just couldn't live without. Mine is actually my cast iron skillet I got for my 20th birthday along with a copy of Alton Brown's "I'm Just Here for the Food". I swear I have cooked pretty much every single kind of dish, from breakfast to dessert. I use it at least 5 times a week, and that would probably be a conservative estimate. Anyway, I'd love to hear what kitchen treasures anybody has out there.

Topic by mrrentalshoes   |  last reply


What a surprising find.

I'm brewing up a batch of cider for the holidays. Home brewing is something I used to be into and haven't done in a while, but I thought it would be fun to get back into. Way back, 8 years ago, when we moved I stored my empties in the attic. Dragging them out today I was surprised to find one of the bottles was capped. So being curious I cracked the top and low and behold it was still carbonated, after 8 years in an attic which can reach 140 degrees in the summer. As you can see from the rather blurry picture(sorry), the color is very dark, but with a nice creamy head, it was very clear, not surprising;y, the arome was strongly caramel. On the palate it was smooth and creamy like a schwarzbier. The flavor was caramel and balsamic without the vinegar (like a balsamic reduction). Discretion being the better part of valor, I spat it out and washed my mouth with Listerine. Still it was an interesting experience. Just wanted to share.

Topic by Tool Using Animal   |  last reply


Woodpigeon Stroganoff

My friend got permission from a local farmer to go shooting on his land. As a result he gave me 4 wood pigeons and a recipe. I didn't take enough pictures for a full instructable so I thought I would post it here on the forums for and foodies interested. It's delicious, tastes a little of kidney but without the pissy irony taste you sometimes get. I'd recommend cooking it until it's pink inside but no longer, it's beautifully tender when still pink and gets tougher as you cook it longer. I used double the recipe below to serve 4 people. The pigeons were quite large, I plucked the feathers from the breast to clear it then cut a slit in the skin before peeling it all back. I then slit down either side of the breast bone and stuck my thumbs in to peel out the breast. A slit at the bottom and top end should allow you to pull it free. WOODPIGEON STROGANOFF breasts of 2 woodpigeon cut into long 20mm thick strips 1/2 400gm tin of chopped tomatoes 1 medium onion sliced not diced 1 red pepper sliced not diced 1 tbsp of smoked paprika 1 oz of butter 142 ml carton of sour cream A handful of chopped parsley 1 - Gently sweat the onions and pepper in the butter for 2 minutes then add the paprika and cook until onions are soft. 2 - Increase the heat and when it starts to sizzle add the pigeon strips and fry until all sides are sealed. 3 - Add the tinned tomatoes a little at a time so the pan doesn`t cool too much then add 1/2 the soured cream a little at a time. 4 - Check the pigeon strips are cooked to the doneness you like(pink for me) then throw in the parsley stir and serve with rice and a dollop of sour cream on top.

Topic by Jayefuu   |  last reply


halloween hand

Surfing around the internet today I stumbled upon this gem, looks like it would be well suited with some of the other ghoulish delights I've seen bouncing around Instructables. (it's meatloaf!) link

Topic by mikeasaurus   |  last reply


Religious Restrictions...

Gah! Just as I knew EXACTLY what type of cake to bake, it occurred to me that it was passover.... and I'm not allowed to bake any cakes because it's passover... Sigh - the limits that religion puts on its observers.....

Topic by T3h_Muffinator   |  last reply


Steampunk Cakes!

This is shamelessly stolen from MAKE.  Cake Wrecks (yes, them :-) has a set of truly astounding steampunk cakes on their "Sunday Sweets" feature. gmjhowe should take note!

Topic by kelseymh   |  last reply


What's your favorite brand of instant noodles?

Mine is IndoMie, an Indonesian instant noodle that you can buy in Indonesia (duh) and Australia.

Topic by Camisado   |  last reply


Caffeinated mint candies

Okay so my latest project is making caffeinated hard mint candies. I finished the first batch the other day (pictured below). I worked out a safe and easy way to remove the binders and fillers from the caffeine tablets I picked up, and the stuff tastes pretty good too. The candies apparently work pretty well too; they kept me awake through two early morning chemistry classes on Friday. Unfortunately, there's a couple of problems I'm having that I'd appreciate a bit of help with, if there are any candy-makers out there. First, the mint and vanilla extracts I'm using seem to vaporize out of the candy too quickly, and the blue colouring decomposes when the candy gets to the correct temperature. Does anyone know if it would work to take the pot off the stove and leave it a few minutes before adding flavourings and colour? Second, to make the actual candy pieces, I stretched the candy mass into a long rod and chopped pieces off with a cleaver, but the pieces vary wildly in size (and therefore caffeine dosage). Does anyone know of a way to make more uniform pieces, or do I just need more practice? Thanks, with any luck, I'll be able to make an instructable of the second batch.

Topic by Ro]x[as   |  last reply


how to make the perfect home made mac and cheese

YOU WILL NEED ELBOW NOODLES, 1 2/3 CUP OF MILK, 2 EGGS, SALT AND PEPPER, 1 LBS OF KAFT SHARP CHEESE, 1 PACKAGE OF KAFT SHERRED MEXICAN STYLE CHEESE AND 3 TABLE SPOONS OF BUTTER. COMBINE ALL IN A LARGE MIXING BOWL. STIR AND PUT IN A CASSROLE DISH BAKE FOR ABOUT 30 MINS OR UNTIL ALL MILK HAS VANISH.

Topic by cinge101   |  last reply


Favourite pies!

What is your favourite pie? post it in comments and vote for any pie you choose! on december 31st, i will count the votes up and that will be the all hailing ultimate pie!And for those who speak pie speak:WHATISYOURFAVOURITEPIE?POSTITINCOMMENTSANDVOTEFORANYPIEYOUCHOOSE!ONDECEMBER31STIWILLCOUNTTHEVOTESUPANDTHATWILLBETHEULTIMATEPIE!

Topic by The Jamalam   |  last reply


If You're A Good Cook, You Definitely Want To Enter This Contest

Recipe Contest - $250 Whole Foods Gift Card! I just wanted to give everyone the heads up about a cool online contest I just found out about that is ideal for foodies. All you have to do is enter your best recipe for a chance to win a $250 gift card to Whole Foods. The contest is via www.greenwala.com, which is an online green-themed social network.The Greenwala community will vote on the top three finalist entries, so you can increase your chances of winning if you get your friends to join and vote for you. Plus, for every new member who signs up, a tree will be planted in their honor courtesy of the non-profit group Trees For The Future, so that's a nice bonus right out of the gates. They have a few other contests going on, too -- something fun for everyone: http://www.greenwala.com/greenwala_contests

Topic by elizahleigh   |  last reply


Any Club-Mate drinkers out there in the NYC area?

It is being imported from Germany special for anyone that may want the high caffeine drink Club-Mate. For those familiar with it from overseas, you may post as to your like/dislikes of the beverage and what you think about it overall. This link was the first I got wind of this and forgot to mention it before or forgot that I DID mention it before?

Topic by Goodhart   |  last reply


Wine cellar

Hello Internet community. I have a problem/challenge and need some segestions. we have recently moved the family wine cellar into the cupboard under the stares. however, we also have a small fridge in there for things like lemonade and beer, the fridge`s compreser is heating up the cellar so it is too hot to keep wine in. we can`t move the wine or the fridge because there is nowhere else to put them. All segestions gratefully accepted.

Topic by HP psc 2110 all-in-one makebot   |  last reply


Growing Grub

Here in France we suffer a lot with doryphores (Colorado Beetle). For the last few years I have grown my potatoes in straw which does seem to have reduced the number of beetles I've had to put up with. 1) A week or so before planting time (or, if you want to try and conserve water do this in winter), break open a few bales of straw and lay the wedges - tightly together - over your spud patch. 2) Soak for several days until saturated. (if doing over winter then forget this stage. The rain will do it for you) 3) Lay seed spuds over the soaked wedges and cover with loose straw. As the spuds grow just "earth up" with more loose straw 4) From time to time check the bottom is still damp. Water if required. I find that I rarely have to water 5)To harvest, or if you want just a few New Spuds, lift the loose straw and take what is wanted. 6) After all the spuds have been harvested you can either leave the straw in situ and re-use next year, dig it into the ground or move to a manure/compost heap to finish rotting down. Sorry I haven't got any pics. I didn't think of taking any as I've used this method for a few years and I've also broken my camera when I had a fall. Haz

Topic by Hazel Twig   |  last reply


9kg worth of Mini Eggs

NO MORE PATCHS! I only get so many... Free Patch Upgrade to Topic! Well, what happens when your in the Cadbury factory, and you got a fresh 10GBP note burning through your pocket.This weekend, I purchased 9kgs worth of Cadbury's Mini Eggs - 10GBP. Original price would have been about 90GBP.So enjoy the pictures.I have also resized and cropped a version to be used as a desktop wallpaper!Download Here.I've eaten two packets worth already, I intend to take the rest and spread the wealth.Through suggestion from Kelsey, I'm spreading the virtual wealth also!Kelsey gets a patch! DOUBLE UPDATE I have now given out 6 patchs! Thats it! all gone! I only get 40 patchs to last me 2 years, used up nearly 8 already...

Topic by gmjhowe   |  last reply


Grow tomatoes on your desk!

After reading about miniature gardens on the 'net, I came upon this.LinkI am now in love. Buy 30 seeds here (scroll down a bit).

Topic by Rotten194   |  last reply


Chocolate Scrabble

The rise and rise and eventual lawsuit over Scrabulous has shown that people love their Scrabble. Now you can even eat it with this decidedly unofficial Scrabble chocolate bar. They seem to be out of stock, but if they do come back, try and get them before Hasbro's lawyers do. link

Topic by fungus amungus   |  last reply


Grow 100 lbs of potatoes in 4 square feet

Learn how to grow 100 lbs. of potatoes* in a tiny plot with some lumber, potato seeds, and some careful watering. When I move into a new place where I can finally put my garden this is one idea I'd love to try out and see if it works.And then I will be the Spud King of my neighborhood, giving potatoes to all the kids for Halloween because that's a lot more than I normally eat. Link via Lifehacker*45 kg in .37 square meters for everyone else

Topic by fungus amungus   |  last reply


Twelve-year old lands dream job

A schoolboy has beaten thousands of other youngsters to land every child's dream job - official taster for a sweet company.Harry Willsher's chief responsibilities will be eating Love Hearts, Refreshers and Cola Bottles in the name of research to make sure they are up to the standard expected by the average confectionery connoisseur.The 12-year-old won the coveted post by emailing a description of his favourite sweet, the Drumstick lolly, to Swizzels Matlow, a confectionery company based in Derbyshire.He's getting "sacks" of sweets posted to his house, a personalised overall, a tour of the sweet factory and £500 in shopping vouchers.(Plus the number of a decent dentist?)Daily Mail article.

Topic by Kiteman   |  last reply


Banana leaf with bloody sticky rice

A tranditional dish for northeast Thailand, usually enjoy as breakfest or supper. Blending coconut slices, sugar and white seasame with steamed sticky rice, pumpkin and young banana. God, I wonder how could Thai people eat so much sticky rice at one meal. Anyway, my stomach can't deal with it well. Even I used sucralose instead of sugar, I still feel guity for a such high calorie dish.

Topic by quinault   |  last reply


What should I learn to cook? (Or, what would you like an ible on?)

I get seriously tired of the same old things. I want to branch out a bit.What should I learn? What are your favorite things to cook?What are your favorite things to eat?I think my next big thing will be scalloped potatoes. I love when my mom makes them, but I've never had success at it by myself. And perhaps new desserts and breakfast items?Obligatory Iron Chef apron picture activate!

Topic by jessyratfink   |  last reply


Kiteman Recommends: Punk IPA

I just came across a beer (bought in Tesco) from a brewery that is new to me, but I'm definitely going to keep an eye on.The beer is Punk IPA: Post Modern Classic Pale Ale, from the BrewDog brewery in Fraserburgh, Scotland. A fresh, clean beer, with an ABV of 6%, it's an easy drinker.According to their website, they have a range of beers, mainly ales and stouts, but with one pilsner as well. They are all modern, pure-ingredient takes on classic brews.I'm not a beer expert, but I am a beer snob. Based on this IPA, and the brewers' Maker attitude, I plan on making BrewDog a regular presence in my beer stocks.Even better news for our resident brewers (Lemonie and moaner70 to name two), they have a vacancy - if you have it in you, and can commute to Scotland, They are looking for a new brewer.

Topic by Kiteman   |  last reply


CandyFab 6000 prints in 3D with sugar

The folks at Evil Mad Scientist have gone back to printing with sugar with their CandyFab 6000. This version of the 3D printer that makes solid objects out of sugar now fits on a desktop. It's also designed so that you can easily get all the parts to build it from scratch without having to search for old HP pen plotters.Hit the link for more info. CandyFab 6000 via Make blog

Topic by fungus amungus   |  last reply


Pringles ARE Potato Crisps (Chips)

Procter & Gamble will be forced to pay tens of millions of pounds in VAT after losing a legal battle with the (UK) taxman over its Pringles snack.The Court of Appeal ruled in favour of the Inland Revenue, which maintained that Pringles constitute a potato snack and are, therefore, liable for VAT (tax). The Appeal Court judges disagreed with a previous ruling that the low potato content (42%) exempted Pringles from VAT.See here for BBC article

Topic by lemonie   |  last reply