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Take a look at this hilarious ad campaign – an eyewear company set to show their customers just how good their lenses are. The campaign was created by Y&R Paris, and features a series of ads for eyewear retailer KelOptic, showing impressionist paintings brought into focus. The tagline states: “Turning impressionism into hyperrealism.” These ads […]

Step 1: Find something cool on Pinterest.
Step 2: Try to make it at home.
Step 3: Fail miserably.

These engraved rolling pins made me smile. You can even get one custom made. Oh, the possibilities!

Fascinating tutorial on how to ‘roll’ your t-shirts in a way that they won’t crease and save space in your suitcase! Taken from this Lifehacker post on The Best Military Tricks to Make Your Daily Life Easier.

Curated by Michael Paul Young

Curated by Michael Paul Young

Submitted by LilyMathildeA

WOAH where did that week go?   It appears to be Tuesday AGAIN, which means another Tasty Tuesday moment from the clever kids at Shop Ramen in Collingwood.  Though they’re best known for their handmade ramen,  Pat and Lydia usually also have a delicious hearty rice dish on their menu.  Today they share their recipe for a tasty and super satisfying brown rice bowl with panko crusted tofu and salsa verde. – Lucy

Brown Rice Bowl with Fried Panko Tofu and Salsa Verde. Recipe by Pat Breen and Lydia Wegner of Shop Ramen, Photo – Sean Fennessy, Production / styling – Lucy Feagins.

There’s something so completely nourishing about brown rice. It’s comforting and satisfying, and a great basis for a host of other ingredients and flavours. We’ve layered up this rice bowl with a bunch of really tasty toppings, but the real star is the fried Panko tofu. Panko is Japanese style breadcrumb that work like magic when frying, providing a super tasty and crunchy exterior. We have tried a few different tofus, but one of the best is the organic tofu from the Ernest Bean Company down in Robert St, Collingwood. It’s locally made and extremely delicious.

Pat crumbing the tofu in delicious panko flakes. Photo – Sean Fennessy, production / styling – Lucy Feagins.

Ingredients

For the rice mix

4 cups of cooked brown rice (enough for 4 serves)
1/4 cup of currants
1 bunch coriander
1/2 bunch mint
5-6 leaves Thai basil
1/4 cup roasted pepita seeds
1/2 cup of peeled Edamame beans

For the rice dressing

200ml Good quality soy sauce
30ml Sesame oil
Pinch Sugar
15ml Water
125ml Rice vinegar

For the toppings

1 carrot shredded
1/2 Butter lettuce, leaves divided, washed
4 Soft boiled egg
1/4 cup cucumber pickle
200g Korean kimchi

For the Panko tofu

1 small packet Panko crumbs
250g Tofu
Egg wash (1 egg beaten in bowl with 1tbsp of cold water)
1/2 cup plain flour

For the salsa verde

60ml mirin
125ml rice vinegar
1/2 bunch mint
10 Thai basil leaves
2 bunches coriander
250ml canola oil
2tbsp toasted white sesame seeds
3 cloves of garlic
Pinch salt

Pat and Lydia. Photo – Sean Fennessy, production - Lucy Feagins.

Method (Serves 4)

Chop / prepare all elements of the rice bowl.

Cook brown rice according to packet instructions, cool down and refrigerate.  Measure out four cups of rice.

Make rice dressing by combining all ingredients in a bowl and mix well. Set aside.

To make salsa verde add all ingredients into a food processor and blend until combined. Set aside.

Heat oil to 180c to make the Panko tofu. Cut tofu into eight pieces and lightly coat in flour. Dip tofu pieces into egg wash and then into a plate of Panko crumbs to evenly coat. Once oil has reached temperature fry tofu until golden brown, this usually takes about four minutes.

Boil eggs for six minutes (if you like them hard boiled), remove and refresh in cold water until cool, peel and set aside.

Assembling the rice bowl

First make the rice mix for the base of the dish. Combine all fresh herbs and other ingredients for the rice mix.  Stir through the rice dressing, and split into four bowls.

Evenly arrange all toppings on top of the rice mix, including the Panko tofu.

Finally add the salsa verde with the egg and other toppings. Serve.

Shop Ramen Rice Bowl. Photo – Sean Fennessy, production / styling – Lucy Feagins.

Submitted by Galadriel

Submitted by Pr1nceShawn

I feel that the current trends in cereal box art--the wildly distorted faces and poses, the lurid digital-airbrush modeling--have surely reached some kind of maximum.

The best-selling electric car will now be available in one more country. Hopefully the first of many EVs to be available in Mexico.

Fifty years ago, most things you'd find in a refrigerator, like milk, ketchup or mayonnaise, were all in glass containers. Nowadays those items are mostly contained in plastic. Plastic is cheap, it doesn't shatter when dropped, and if you think about any jar you ever had trouble opening, it's almost never a plastic one.

The benefits of glass, on the other hand, is that they're more sanitary, re-usable, have better heat resistance and are safe to microwave. So Japanese manufacturer Hakuyo Glass has been studying plastic-vs.-glass uptake in the kitchen and concluded that if they can design glass jars that are easier to open, they can win part of the market back.

To do this, they consulted Tokyo-based designer Noriko Hashida, who heads up her own ID firm and is also a professor at Shibaura Institute of Technology's College of Engineering and Design. Hashida went all-out in her research, hooking test subjects of all ages up to an electromyograph to precisely measure their muscle movement as they opened a variety of glass designs. By studying where on a package force is applied, she concluded that a parallelogram-shaped cross-section was ideal and provided the best leverage. As a former structural package designer I'll say it doesn't look too shabby, either.

Hakuyo Glass has filed a patent for Ms. Hashida's design, and it's expected they'll soon make their way to Japanese store shelves to hold jam and pickled products.

Via Nikkei Technology

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(source)

Submitted by bubble

Designed by B&B Studio, Propercorn was started by a daughter and father who shared memories over creating the best popcorn. Each popcorn is gently hand-popped using a little Brititish rapeseed oil and seasoned with their own secret seasonings.  

 B&B Studio gave Propercorn a matching redesign identity and packaging that truly represents Propercorn's story.

"Our refreshed look for Propercorn is packaging done properly: ownable logotype, evocative imagery, appetising product shot and clear communication. The resulting packs retain and heighten the charm of the originals, while adding impact, consistency and taste."

 

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Designed by B&B Studio

Country: United Kingdom

City: London

Submitted by noodles

Found by Hative Design

Found by Hative Design

This multi-storey VW minibus comes from Berger Stadel Walsh of Zurich. I'm not clear on whether it's a shoop or a magnificent folly, but I prefer to imagine the latter.

Found by Koning Shirts

the vehicle comprises a stripped-down electric scooter embedded into a suitcase, situated in such a way that the rider straddles the handbag and uses it as a seat.

The post chinese man builds a fully-functioning suitcase scooter appeared first on designboom | architecture & design magazine.

Submitted by atomjack

Submitted by axaxa

Submitted by hopelessdreams101

50 Ways to Get a Job is the brainchild of Dev Aujila, co-author of Making Good. The site breaks down your job hunt into actionable to-do items. Smart.

(Thanks Jerri)

Submitted by Galadriel

Submitted by Pr1nceShawn