Nesting bowls with spill-guards and spouts obviate funnels and reduce mess

Megan McArdle's annual kitchen gift guide hipped me to these POURfect Mixing Bowls ($45/6 bowls), which have spill-guards and spouts, and of which McArdle writes, "after you’ve sifted your dry ingredients, you can pour them straight into the mixer bowl without getting a cloud of flour everywhere. Or strain your fry oil into one, then easily pour it into a container for either storage and reuse, or disposal -- I don’t even know where my funnels are, because I haven’t used one in years." Read the rest

Bake: Nutella-filled Boba Fett pie pops

Nerdy piesmith Jessica Leigh Clark-Bojin celebrates Xmas in style with these Nutella-filled Boba Fett pie-pops, and explains how to make your own. Read the rest

I'm excited to try out a thermal cooker

I just ordered a thermal cooker, they sound like wonderful camping tools. Anyone got recipe suggestions?

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This sleeping 'rice bear' with an 'egg blanket' is almost too cute to eat (but yes we'd eat it)

Presentation is usually the last thing on my mind when I’m making dinner, but if I had more patience, this rice bear would make for an adorable dinner companion. Read the rest

Graphic designer creates impeccably decorated sugar cookies

Los Angeles-based graphic designer Holly Fox combines her love of baking and design with these amazing iced sugar cookies.

You can see more of her designs on Instagram and even order some cookies for yourself on Etsy—although, unfortunately, Fox is already sold out through 2016. Here are some of my favorite designs:

mini monday

A photo posted by HOLLY FOX (@hol_fox) on Dec 12, 2016 at 5:46pm PST

ringPOP

A photo posted by HOLLY FOX (@hol_fox) on Dec 10, 2016 at 5:07pm PST

pastel ponies {🦄}

A photo posted by HOLLY FOX (@hol_fox) on Nov 30, 2016 at 5:50pm PST

cone collection

A photo posted by HOLLY FOX (@hol_fox) on Nov 26, 2016 at 4:17pm PST

🍪

A photo posted by HOLLY FOX (@hol_fox) on Nov 22, 2016 at 5:43pm PST

holiday ready

A photo posted by HOLLY FOX (@hol_fox) on Nov 23, 2016 at 6:33pm PST

{feather flashback}

A photo posted by HOLLY FOX (@hol_fox) on Nov 18, 2016 at 5:28pm PST

purple pattern

A photo posted by HOLLY FOX (@hol_fox) on Nov 12, 2016 at 5:18pm PST

🍋💛✨

A photo posted by HOLLY FOX (@hol_fox) on Nov 1, 2016 at 5:47pm PDT

juicy

A photo posted by HOLLY FOX (@hol_fox) on Sep 25, 2016 at 5:43pm PDT

[color closeup]

A photo posted by HOLLY FOX (@hol_fox) on Aug 10, 2016 at 5:50pm PDT

pink lagoon

A photo posted by HOLLY FOX (@hol_fox) on Jul 12, 2016 at 5:46pm PDT

paint party

A photo posted by HOLLY FOX (@hol_fox) on May 3, 2016 at 5:35pm PDT

[via Bored Panda] Read the rest

This massive holiday Gingerbread Castle is incredible (and edible)

This totally out-of-control gorgeous gingerbread castle is replete with elegant reclining peppermint bark reindeer and inlaid candy glass windows.

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Do you have trouble with shells sticking to your boiled eggs? Here's the fix

Many thanks to J. Kenji López-Alt for "boiling and peeling hundreds of eggs" to learn the best way to make a boiled egg so the shell doesn't stick. His finding: "For the most evenly cooked, tender hard boiled eggs, forget the boiling water, use a steamer instead." Read the rest

Joule turns sous vide from an experiment into an everyday cooking technique

ChefSteps Joule sous vide eliminates all the niggling inconveniences of other models and turns sous vide into a really useful, everyday technique. I've been cooking with it for months now, and I'm in love.

Sous vide cooking is a method of bringing the foodstuffs you want to eat up to their cooked temperature in a gentle bath of heated water. The protein changes are more predictable, flavors far bolder and less cooked out, textures not destroyed by high heat. I love the results sous vide produces but even the best of last years circulators kept it as an every-so-often technique.

The containers I found I had to use to match up with the depth, clips and mounting hardware of most units was a total pain in the butt. Over time I settled on using an igloo cooler with the then favorite circulator. It was larger than I wanted to keep in my kitchen, and needed more water than a California felt great about for making a few steaks. Sure, I could recycle the water but it just never felt like something I could do every day.

Here is what is so great about Joule: it has a magnet in its bottom instead of using a mounting clip. Even the best mounting hardware doesn't compare to this. If you have any pots that a magnet will stick to, you can sous vide in them. The Joule also runs with much less water than other units I've tried. You do not have to fill the pot up to where the exhaust hole in the unit is. Read the rest

Asshole stick: DIY USB destroyer the size of a thumbdrive

This gadget does exactly as promised: it looks like a thumbdrive (sort of) and fries the circuitry of any computer it's plugged into. It's made from camera flash parts, is charged with a standard AA battery, and delivers a 300V zap of DC destruction to the port for all your USB-murdering needs.

Note that this is not useful for any interesting purpose (unlike, say, the USB Kill stick): it won't scramble or delete data or accomplish any forensic or utilitarian outcome. It's just an asshole stick. Read the rest

Great primer on cooking with and caring for cast iron skillets

Cast iron skillets should be a part of everyone's kitchen, but some people feel intimidated by with the preparation, use and maintenance. This nicely-produced video by Tasty shows how even an old hand-me-down skillet can be transformed into the perfect tool for great stovetop results. Read the rest

What happens when you bring a kid from the other side of the world into your home forever?

This week on HOME: Stories From L.A.:

What happens when you bring a kid from the other side of the world into your home forever? How does it change what home means to her? And to you? This week it's the story of one mom, the daughter she chose, and the way they keep Ethiopia alive in the home that's now theirs.

PROGRAM NOTE: This is the last episode of Season 3. HOME, a member of the Boing Boing Podcast Network, returns in October for Season 4. Subscribe to the newsletter for updates and between-seasons bonus content. 

Subscribe: iTunes | Android | Email | Google Play | Stitcher | RSS Read the rest

How to make garlic puree with just a knife

Here's Jacques Pépin showing how to chop garlic, and how to make garlic puree with just a knife. An important step is to remove the stem before peeling, because it makes it easy to remove the skin. Read the rest

How I grilled the best steaks I've ever eaten

It's been nearly a year since I moved from London to Burbank, and in that time, I've been slowly iterating through various online tutorials to be better at charcoal grilling, something I had almost no experience with when I got here. Read the rest

General Mills recalls some flours after 38 people become sick with E. coli

General Mills today announced it will voluntarily recall various batches of its Gold Medal, Gold Medal Wondra and Signature flours that federal officials say may be linked to 38 people getting sick in 20 states from a strain of E. coli.

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How to caramelize sugar without melting it

Stella Parks of Serious Eats blows readers' minds twice in the first two paragraphs of her article.

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Simple and amazing Jabba the Hutt turnovers

Pie designer Jessica Leigh Clark-Bojin made these mouthwatering Jabba the Hutt turnovers!

Ingredients:

– 2 apples – bit of cinnamon – one package of Pillsbury pre-made pie crust

"I Made A Batch Of Jabba The Hutt Turnovers For Star Wars Day" (Bored Panda via Laughing Squid)

They would go well with Han Solo in Chocolate Carbonite!

See more creations on Clark-Bojin's Instagram feed thepieious!

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Bay leaves are a lie

Bay leaves, writes Kelly Conaboy, are bullshit.

What does a bay leaf taste like? Nothing. What does a bay leaf smell like? Nothing. What does a bay leaf look like? A leaf. How does a bay leaf behave? It behaves as a leaf would, if you took a leaf from the tree outside of your apartment building and put it into your soup. People say, “Boil a bay leaf in some water and then taste the water if you want to know what a bay leaf tastes like.”

No.

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