Shared posts

29 Aug 09:00

Tea Room Tree House in Japan

by Donnia

L’architecte japonais Hiroshi Nakamura est le créateur de la « tea room » Bird Nest Atami, à Shizuoka, près de Tokyo. Suspendu dans un arbre à l’image des nids d’oiseaux, ce salon de thé épouse parfaitement la structure naturelle de l’arbre (âgé de 300 ans) sur lequel il est fixé, à plus de 10 mètres de hauteur. Il suffit de monter quelques marches pour se retrouver au paradis du thé.

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29 Aug 15:00

Mosaic Sushi Trend Turns Lunches Into Visual Works

by Donnia

Sur Instagram, vous pouvez trouver toutes sortes de bentos japonais en recherchant le hashtag #モザイク寿司. Récemment une tendance s’est créée et on peut voir beaucoup d’utilisateurs du réseau, branchés food, imaginer des compositions visuelles géométriques et des mosaïques colorées avec leurs sushis et makis. A découvrir à travers une sélection de photos.

@natsuki_717

@chinamisakamoto

@azuki_omochi

@chinamisakamoto

@arichin1024

@tsukicook

@con418

@kei.0408

Via MyModernMet. mosaicsushi-8 mosaicsushi-7 mosaicsushi-6 mosaicsushi-5 mosaicsushi-4 mosaicsushi-3 mosaicsushi-2 mosaicsushi-1

31 Aug 14:00

Clever Ad Campain Revealing the Secrets of Instagram Food Pictures

by Léa

Pour sa campagne A Kitchen Lived In: Perception vs Reality, la marque britannique de meubles de cuisine Wren Kitchens a choisi de faire appel à cinq Instagramers influents en matière de « food photography », afin qu’ils nous révèlent l’envers du décor de leurs clichés. Un résultat étonnant.

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30 Aug 07:00

Funny and Clever Sandwiches of Words

by Léa
Juan Pablo Salazar

Que chimba

Le studio NECKTIE situé à Tokyo est à l’origine d’une création originale, qui ne manque pas d’humour, intitulée Words Sandwich. Les créatifs ont ainsi imaginé un alphabet où chaque lettre constitue la première lettre d’un aliment, qui peut être inclu dans un sandwich. Il est donc possible de confectionner des sandwiches en constituant de véritables mots comme « LOVE » ou « MERCI ».

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30 Aug 13:00

Dome Shaped Volcano House in California

by Hoel

Découvrez la création de l’architecte Harold Bissner Jr. portant le nom de The Volcano House. Cette maison aux allures de station spatiale perdue sur Mars se situe en réalité au beau milieu de la Californie, entre Los Angeles et Las Vegas, et a été construite en 1968. Un endroit insolite et confortable pour profiter de la beauté du désert environnant.

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29 Aug 17:39

kingshootah: awesome-picz: 1,400-Year-Old Chinese Ginkgo...











kingshootah:

awesome-picz:

1,400-Year-Old Chinese Ginkgo Tree Drops Leaves That Drown Buddhist Temple In A Yellow Ocean.

This is so beautiful

03 Aug 22:28

Grilled Hanger Steak Recipe With Raita

by David Leite

This grilled hanger steak recipe with raita is gonna transform your notion of just how simple yet spectacular grilled steak can be.

Grilled Hanger Steak Recipe

Adapted from Janet Fletcher | Yogurt | Ten Speed Press, 2015

Grilled hanger steak, unadorned, is nothing shabby. But grilled hanger steak with a dollop of this smoky, slightly sweet, incredibly versatile red onion raita? Prepare to collect accolades. The raita goes with countless things beyond steak,...

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05 Aug 16:52

Mexican Corn On The Cob Recipe

by David Leite

This Mexican corn on the cob recipe, inspired by street corn in Mexico, is tempers spicy chipotle with the tang of lime and the sweetness of butter. Best grilled corn on the cob we’ve had in a very long time.

Mexican Corn On The Cob Recipe

Adapted from Mildreds | Mildreds: The Vegetarian Cookbook | Mitchell Beazley, 2015

This Mexican corn on the cob is slightly spicy and can be simply tossed on the grill and forgotten about while you tend to the rest of supper....

...

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27 Aug 19:14

Texas Brisket Recipe

by Renee Schettler Rossi

Texas brisket is a very, very special thing. It’s essentially nothing but perfectly smoked bbq brisket. Nary a trace of rub. Because it doesn’t need any accoutrement. It’s just beefy exquisiteness. Here’s how to make it.

Texas Brisket Recipe

Adapted from Lisa Atwood | The Total Grilling Manual | Weldon Owen, 2016

Here’s how to cook a Texas brisket. Or, to put it another way, here’s how to make smoked brisket at home...

...

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25 Aug 13:00

Funny Portraits of Cockerels

by Donnia
Juan Pablo Salazar

Bocaditos

Le photographe français Tristan Pereira, qui nous avait fasciné avec sa série consacrée aux cabanes rurales françaises, est l’auteur d’une nouvelle série dédiée cette fois-ci aux coqs, et intitulée Rois de basse-cour
. A propos de cette série, il nous confie : « Emblème de France, le coq est aujourd’hui un animal banal que tout le monde côtoie. Semblable à une star, le roi de la basse-cour met en avant son plumage et sa parure éclatante dans le but de casser les codes et son image campagnarde. J’ai décidé de le sublimer en mettant en avant son plumage sous différentes races. »

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22 Aug 08:00

Original House Rooftop

by Apolline

Pourquoi perdre de la place alors que le toit pourrait être un jardin supplémentaire? Hoan House, la maison imaginée par le cabinet Vo Trong Nghia a un toit bien agréable. Recouvert de tuiles sur plusieurs niveaux différents, cette structure est parfaite pour profiter du soleil et de la vue. Les marches sont de différentes largeurs, et cela divise aussi subtilement l’espace intérieur.

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22 Aug 15:35

Mientras, en otro universo paralelo…

by Troy

alien-parque-atracciones

Divertido. A primera vista es una simpática escena con una pareja de xenomorfos pasando un día de fiesta en el parque de atracciones, acompañados de su pequeño facehugger. Pero observamos algo perturbador: ¿Es necesario llevar al pequeño sujeto con una correa? ¿Esto es normal? ¿Qué clase de padres harían algo así?

Señores, que no es una mascota, que es sangre de su sangre, bueno, o ácido corrosivo o lo que sea ese líquido blanco. La Asociación de Defensa de los Aliencitos debería tomar cartas en el asunto. Indignante.

Okgulp lo subió a Reddit

Ver más: alien, parques
Síguenos: @NoPuedoCreer - @QueLoVendan - @QueLoVendanX


12 Aug 11:00

Gorgeous Pictures of the Dunbar Rock Villa in the Caribbean

by Hoel

Au beau milieu des Caraïbes, au large des côtes du Honduras, se trouve une superbe villa construite sur un île miniature : Dunbar Rock. Cette bâtisse de rêve est un lieu idéal pour s’adonner à la plongée sous-marine, au farniente ou profiter d’un coucher de soleil à couper le souffle. Découvrez la ci-dessous en images.

Gorgeous Pictures of the Dunbar Rock Villa in the Caribbean14 Gorgeous Pictures of the Dunbar Rock Villa in the Caribbean13 Gorgeous Pictures of the Dunbar Rock Villa in the Caribbean12 Gorgeous Pictures of the Dunbar Rock Villa in the Caribbean11 Gorgeous Pictures of the Dunbar Rock Villa in the Caribbean10 Gorgeous Pictures of the Dunbar Rock Villa in the Caribbean9 Gorgeous Pictures of the Dunbar Rock Villa in the Caribbean8 Gorgeous Pictures of the Dunbar Rock Villa in the Caribbean7 Gorgeous Pictures of the Dunbar Rock Villa in the Caribbean6 Gorgeous Pictures of the Dunbar Rock Villa in the Caribbean5 Gorgeous Pictures of the Dunbar Rock Villa in the Caribbean4 Gorgeous Pictures of the Dunbar Rock Villa in the Caribbean2 Gorgeous Pictures of the Dunbar Rock Villa in the Caribbean0
11 Aug 15:52

Subway Logo Redesign

by Elizabeth Freeman

For the first time in 15 years, America's popular sandwich chain gets a logo redesign. A simplified design, catering to the modern consumer, removes its bold border but keeps the brand's iconic arrows on the "S" and "Y".

With the white color out of the picture, Subway focuses on its signature green and yellow color scheme, optimized to live and work across all channels.

...

Click to read full post... »

         

Related Posts:

 
17 Jun 20:00

Your Own Private Paradise: Natural Swimming Pools by Biotop

by S.A. Rogers

Crystal clear, dotted with floating lily pads and free of chlorine and lurking creepy creatures, natural swimming pools have the feel of a tropical swimming hole right in your own backyard. You can build decks right up to the edge and add waterfalls, stepping stones and rocky beaches to create your own private paradise resembling a natural environment, whether your preferred look is that of a crystalline aquamarine spring or a lake full of boulders and swaying cattails. Read more…
20 Jun 20:00

Tiny Mobile Office: Cargo Van Converted into Cozy Work Studio

by S.A. Rogers
Juan Pablo Salazar

Masssssimmmoooo


A cargo van isn’t the most obvious choice of a vehicle to serve as the basis for a converted mobile home or office, considering its relatively cramped quarters and less-than-pleasing looks. When filmmaker Zach Both found this ten-year-old Chevy with over 200k miles on it, it was definitely worse for the wear, with a dirty, dingy interior that definitely doesn’t scream ‘comfortable place to sleep and work. Read more…
06 Aug 18:24

Barbecued Beef Back Ribs Recipe

by David Leite

These barbecued beef back ribs are easy to make. Just coat with a sweetly spicy rub and then slooooooowly cook them to tender terrificness. Here’s how to make them.

Barbecued Beef Back Ribs Recipe

Adapted from Ray Lampe | Ribs, Chops, Steaks, & Wings | Chronicle Books, 2010

These barbecued beef back ribs are tender and meaty and slightly spicy and they’re gonna make you the envy of the neighborhood. This recipe has been updated. Originally published...

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08 Aug 20:00

A Place for Plants: Terraced London Roof is a Smart Solution

by S.A. Rogers

Rooftops can be prime real estate for all sorts of purposes, yet they’re wasted in the vast majority of cases, especially in cities where space is at a premium. These surfaces have potential to be used as outdoor terraces, gardens and skylights for the interiors below, among other uses, and one project in London manages to combine all three of these. Read more…
08 Aug 19:00

Captivating Pictures of Fireflies in the U.S.

by Hoel

Le photographe new-yorkais Pete Mauney attend chaque année la saison des lucioles pour immortaliser cet épisode de trois semaines au cours duquel ces insectes lumineux se regroupent par milliers au beau milieu de la nature. Découvrez ce spectacle hors du commun en images ci-dessous.

Captivating Pictures of Fireflies in the U.S.6 Captivating Pictures of Fireflies in the U.S.5 Captivating Pictures of Fireflies in the U.S.4 Captivating Pictures of Fireflies in the U.S.3 Captivating Pictures of Fireflies in the U.S.2 Captivating Pictures of Fireflies in the U.S.1
31 Jul 02:02

Cherry Tomato Confit Recipe

by David Leite

This cherry tomato confit is sweet and easy and a lovely way of preserving all those Sun Golds you planted this summer. Here’s how to make it.

Cherry Tomato Confit Recipe

Adapted from Travis Lett | Gjelina | Chronicle Books, 2015

This cherry tomato confit is inexplicably luxurious in taste and texture. Unlike oven-roasted tomatoes, which become shriveled, intense alter egos of their former selves, cherry tomato confit—which is simply cherry tomatoes gently...

...

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17 Jul 18:14

heroineimages: idrawstuffs: In honor of International Women’s...


Zoe


Thrace


Ripley


Vasquez


Mako


Scully


Seven of Nine


Connor


Anderson


Shaw

heroineimages:

idrawstuffs:

In honor of International Women’s Day, here’s my ‘Badass Women of sci-fi’ series of illustrations in one post.

Ladies of sci-fi: Big Damn Heroines.

24 Jul 18:06

El traductor de graffitis

by Troy

graffiti-traducido

Los que vivimos perturbados por no saber interpretar los tags (firmas) que cuadrillas de "artistas" van dejando por las calles, estamos de enhorabuena. Entrecomillamos "artistas" para diferenciar a estos graffiteros frustrados de los verdaderos cracks, capaces de crear respetables obras de arte en una pared.

La pesadilla ha terminado gracias a Mathieu Tremblin. Este muchacho francés se dedica a eliminar de paredes y persianas los infames tags para dejar en su lugar una "traducción" en un tipo de letra que todos podemos entender.

graffiti-traducido-6

Una idea brillante con un resultado principal: poner aún más en evidencia, si cabe, la estupidez del autor original. Esperemos que su iniciativa se propague por todo el mundo.

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graffiti-gradicido

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Visto en BoredPanda

Ver más: graffiti
Síguenos: @NoPuedoCreer - @QueLoVendan - @QueLoVendanX


09 Jul 16:00

Wooden Spoons Carved in Form of Animals

by Hoel

Le sculpteur britannique Giles Newman rend hommage à la nature à travers son travail délicat. En taillant le bois pour fabriquer de superbes cuillères représentant des animaux ainsi que des plantes, il rend impressionnants et attachants des objets du quotidien. Chouettes, renards, élans et divers oiseaux sont donc à l’honneur. Plus de travaux sont à découvrir sur son compte Instagram.

Wooden Spoons Carved in Form of Animals14 Wooden Spoons Carved in Form of Animals13 Wooden Spoons Carved in Form of Animals12 Wooden Spoons Carved in Form of Animals11 Wooden Spoons Carved in Form of Animals10 Wooden Spoons Carved in Form of Animals9 Wooden Spoons Carved in Form of Animals8 Wooden Spoons Carved in Form of Animals7 Wooden Spoons Carved in Form of Animals6 Wooden Spoons Carved in Form of Animals5 Wooden Spoons Carved in Form of Animals4 Wooden Spoons Carved in Form of Animals3 Wooden Spoons Carved in Form of Animals2 Wooden Spoons Carved in Form of Animals1
16 Sep 17:38

Chorizo Meatballs

by Renee Schettler Rossi

Chorizo Meatballs Recipe

Cafe Moderne | Tout Haché | Jacqui Small Publishing, 2014

Meatballs [Editor’s Note: We’re talking meatballs in general and not these chorizo meatballs] are popular, easy to make, and are part of the cuisine of almost every country of the world. Often though, they can be pretty basic; think meatballs with tomato sauce and pasta, or the meatballs served up in the cafeterias of a certain well-known Swedish furniture...

devour...

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24 Sep 12:43

Spiced Pumpkin Pecan Bread

by Sydney
Juan Pablo Salazar

Como para vos @David pelaez

It’s already Thursday, but I still want to say that Kramer and I had a really great weekend this past week. On Friday night, our friends Shahab and Catherine had us over for dinner, where they went all out making Maryland-style crabs. Shahab made corn fritters, peel-and-eat shrimp, potatoes, corn, and, of course, Old Bay seasoned blue crabs. Everything was delicious, and we maybe had one more glass of wine than we should have had, but it’s hard to stop when you’re hanging out and eating. You always need one more glass. The table was even coated with paper and the crabs and shrimp were spread out over it – this was the real deal. Saturday morning, we found the strength to get up early and hit the road with our friends Matt and Amanda to attend a wedding in New Jersey. Our friends Taylor and Sanji were getting married, and it was the first Indian wedding I’d ever been to. Obviously, it was awesome. Taylor rode in on a white horse, everyone was wearing traditional, colorful saris, and there was more food than you’d know what to do with. I had to try to pace myself because there was, of course, a ton of dancing to do, and shockingly, jumping around and dancing with a stomach full of spicy Indian food doesn’t tend to end well. I managed to not totally stuff myself, danced a ton, ate cake, and all around had a great time. In the morning, the first order of business was to hit up IHOP for post-wedding pancakes, then we came home and had to go out for at least one or two beers at a bar with outdoor seating because the weather has just been so beautiful, and I know that’s not going to last. Fall, we hardly knew ye, is what I’m sure I’ll be saying in two weeks when I’m freezing my face off in yet another New York winter.

spiced pumpkin pecan breadCrabs that our friend Shahab made, delicious food from a wedding we went to this past weekend, IHOP breakfast after said wedding, and a peanut butter crunch cone from Van Leeuwen Ice Cream.

So, seeing as how fall is here, that means it’s pumpkin season and all you manic pumpkin-heads can finally rejoice and gorge on pumpkin-flavored everything. As a food blogger, I am, of course, required to feed into this country’s insane pumpkin addiction, which isn’t totally unwarranted, I’ll admit. Pumpkin treats are delicious, and should probably be eaten for breakfast at least once a week as soon as the leaves start to change. That’s why when Maui Brand Sugar approached me about creating a recipe for them, I knew it had to be pumpkin, and it had to be breakfast appropriate. Enter this spiced pumpkin pecan bread. It’s packed with pure pumpkin flavor and a moist crumb, but still has plenty of texture from the chopped pecans and crunchy, raw sugar topping. I love how the sprinkling of raw sugar on the top of this loaf of bread cracked slightly while baking, giving it that wonderfully rustic look that you want in fall-themed baked goods. My favorite way to eat a quick bread like this is with a giant cup of coffee in the morning, preferably on a day where I woke up early enough to give myself some time to read the news, maybe catch up on some blog stuff, and leisurely get ready for work. That doesn’t always happen, but when it does, I’m grateful to have something tasty to munch on while I start my day. Alternatively, this wouldn’t be half bad warmed up in the microwave slightly with a scoop of vanilla ice cream or a dollop of whipped cream. Dream big, kids, dream big.

spiced pumpkin pecan bread

Thanks to Maui Brand Sugar for sponsoring this post and letting me continue to do what I do!

spiced pumpkin pecan breadHere’s what you’ll need.

spiced pumpkin pecan breadMake your batter.

spiced pumpkin pecan breadFold in your pecans, then add it to your prepared pan. Sprinkle generously with raw sugar.

spiced pumpkin pecan breadDecorate with your pecans, if you like. I did a line down the middle…not sure why, it just felt right when I was making this at 10PM one night.

spiced pumpkin pecan breadLet the bread cool a bit before slicing.

spiced pumpkin pecan breadspiced pumpkin pecan breadI recommend enjoying with a cup of coffee.

spiced pumpkin pecan breadspiced pumpkin pecan bread

Spiced Pumpkin Pecan Bread
Author: Sydney
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Simple pumpkin quick bread made with crunchy pecans and a raw sugar topping.
Ingredients
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground or freshly grated nutmeg
  • 1 15-ounce can pure pumpkin puree
  • ½ cup packed brown sugar
  • ½ cup natural cane or granulated sugar
  • 1 large egg
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup pecans, roughly chopped
  • ¼ cup raw sugar, for sprinkling
Instructions
  1. Preheat your oven to 350 degrees F. Line an 8-1/2 x 4-1/2 inch loaf pan with parchment paper, and spray with non-stick spray or grease with butter, if you desire. Set aside.
  2. Whisk together your flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In the bowl of your mixer or just a large bowl, beat together your pumpkin puree and sugars, for about a minute or so, until well combined, scraping down the bowl as needed. Add in your egg and beat to combine, then add in your milk and beat again to combine, scraping down the bowl as you go. Add in your vanilla and once again, beat to combine.
  4. Add in your flour mixture, and mix until just moistened. Fold in your pecans, saving a few for decorating the top of the bread, if you like. Scrape the batter into your prepared pan, sprinkle the top of the loaf generously with raw sugar, and decorate with a few extra pecans. Bake for 40-45 minutes, until set and a toothpick comes out clean. Allow the bread to cool for 1 hour or so before slicing. This loaf will keep well, wrapped in plastic wrap and kept at room temperature (or in the fridge if it's hot outside, but why are you baking pumpkin bread if it's hot outside?), for up to 3 days. Alternatively, this will freeze well, too!
3.3.3070

 

 

The post Spiced Pumpkin Pecan Bread appeared first on The Crepes of Wrath.

17 Sep 11:26

¿A qué demonios me dedico?

by Juan García

Blogoff lleva en funcionamiento 10 años y gracias a él he conseguido algunas de las mejores amistades y oportunidades profesionales de mi vida. Sin embargo los temas que trato veréis que cambian con el tiempo y eso es fruto de mi vida laboral. Ahora que empiezo a una etapa nueva me apetecía por si a alguien le interesa dejar claro cuál es mi actividad más allá de este wordprescillo. Soy el director general de Vakarian, empresa que tiene dos áreas.

Vakarian Dev es la heredera natural de mi empresa anterior (Adama Web) y en ella nos dedicamos al desarrollo de comunicación online poniendo especial énfasis en desarrollos sobre WordPress, WooCommerce e imagen corporativa. Ofrecemos un servicio integral para PYMES con cuotas mensuales donde nos ocupamos prácticamente de todo incluyendo cada vez más consultoría sobre redes sociales y la correcta gestión de las mismas.

Trabajamos principalmente en Asturias con clientes de la talla de Tartiere Auto, Restaurante Arbidel (1* Michelín) o el imperdible equipo del Evento Sarmiento. Además ayudamos a startups como Qué Me Das Para o NeoSenTec con su estrategia de comunicación online

Si estás pensando en empezar un proyecto online y no sabes ni por dónde cogerlo somos tu equipo A. Escríbenos a través de nuestra web y veremos qué podemos hacer por ti.

Como muchos sabéis mi pasión es la formación y la alfabetización digital especialmente con adolescentes y sus padres. A lo largo del año me recorro diferentes centros escolares charlando con ellos de Identidad Digital, Seguridad Informática y Alfabetización Funcional. Todo este trabajo se gestiona a través de Vakarian Formación donde podéis ver algunos de nuestros clientes así como mi charla en TEDx Valencia sobre nativos digitales que resume las principales ideas que llevamos a los colegios.

En Vakarian Formación también hemos trabajado con cientos de profesores de enseñanza secundaria y universitaria en procesos de actualización digital.

Si estás pensando que vendría bien una charla sobre uso seguro y responsable de redes sociales y tecnología en algún lugar no dudes en ponerte en contacto con nosotros en nuestra página web.

Otros proyectos

También colaboro de forma habitual en el blog Muerte por PowerPoint que busca divulgar cómo hacer una buena presentación en público. Es posible que este año le metamos bastantes novedades.

¡Nos vemos por la red!

The post ¿A qué demonios me dedico? appeared first on blogoff.

19 Sep 13:28

Maple Bacon

by Renee Schettler Rossi

Maple Bacon Recipe

Billy Law | Man Food | Hardie Grant Books, 2015

Forget the mixed nuts or corn chips. This maple bacon is the ultimate beer snack.–Billy Law

LC More Than Just A Beer Snack Note

We’re not going to argue with the author’s assertion just above that this maple bacon is something special when demolished with a beer in hand. We’re just saying, in the spirit of disclosure, that it’s more than that. It’s a...

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30 Jun 21:32

Real Food As Identical Cubes

by 1designperday
Juan Pablo Salazar

Que chimba

Artists Lernert and Sander took raw food (you might recognize fish, orange, banana and more) and cut them into perfectly identical cubes and laid them out to form a perfect grid. Looks Awesome!

 

05 Aug 12:07

Heirloom Tomato Pie

by Sydney

Summer means tomatoes, right? They’re mealy and soft and not particularly flavorful for most of the year, but as soon as it gets hot outside, tomatoes are where it’s at. They come in all the colors of the rainbow, you can eat them when they’re green or when they’re a deep, ruby red, or really, anywhere in between. Enjoy them raw with a little salt, like my dad does, pureed into a flavorful sauce, baked or sun-dried until dehydrated and chewy, or in a pie, like this one. I was a little skeptical when I put this together, but I really, really, really wanted to make a savory pie that didn’t have a million ingredients. I wanted to make something simple and summery, something that could be eaten at brunch with eggs just as easily as it could be brought to a picnic and eaten chilled or room temperature alongside a myriad of other picnic-y foods. If you love the taste of juicy summer tomatoes, enhanced by a little time in the oven, sprinkled with rich Parmesan cheese and enveloped in a flaky, pastry crust, well, do I have the pie for you. I can only imagine that this pie would be improved with some chives or fresh basil, but of course I had neither of those things and just went without. Maybe even a spread of thick, creamy ricotta in the bottom of the pie would make it absolutely magical. But for now, you only need a few ingredients, a little butter and some time before you’ve got a savory summer pie good enough to write home about.

heirloom tomato piePiñas from Connolly’s in Rockaway, breakfast, dinner at MokuMoku and a peach pie.

Pie aside, Kramer and I have been just swamped, especially Kramer. Poor guy’s been at work until well past 8 or 9 PM every night, and by the time we both have time to sit down and eat dinner this week, it’s usually around 9:30 or 10 PM, we watch one or two episodes of TV together, then it’s time for bed so that we can wake up and do it all over again the next day. Isn’t summer supposed to be when things are a little slower? We still have one more vacation to look forward to before beach season is over, thankfully, and I think perhaps when everyone else realizes that it’s almost sweater weather, they’ll lighten up and take it easy on ol’ Kramer. We’ve got big Friday plans to hit up Maison Premiere, too, so that’ll help, and maybe we can squeeze another day in at the beach some time soon. I still have water in my ear from this past Saturday at the beach, but instead of being annoyed I’m just going to look at it as my not-so-friendly reminder that we need to spend as much time there as possible before the sun starts setting at 4 PM and we’re freezing our asses off on our way to work. Ah, yes, New York, she is a cruel mistress.

heirloom tomato pieheirloom tomato pieHello, my pretties.

heirloom tomato pieSo – roll your pastry out. You can use the recipe I provided below, or your favorite pie crust.

heirloom tomato pieThe recipe that I provided is more of a pastry than a pie crust, though, which I love, but it also doesn’t hold up super well to decoration, so just go ahead and pat the crust into place and chill while you prep the rest of your ingredients.

heirloom tomato pieheirloom tomato pieWhen you’re ready, sprinkle the bottom of your crust with a little cheese.

heirloom tomato pieKeep layering everything until you’ve used up all of your ingredients, and top with a little butter.

heirloom tomato pieUse a little extra pastry for decoration if you wanna get fancy, then bake for 40-45 minutes until the crust is a deep, golden brown.

heirloom tomato pieLet cool and set before slicing.

heirloom tomato pieheirloom tomato pie

Heirloom Tomato Pie
Author: Sydney
Prep time: 
Cook time: 
Total time: 
Serves: serves 12-15
 
Ripe summer tomatoes between layers of Parmesan cheese, all packed into a flaky, pastry crust.
Ingredients
For the Pastry:
  • ¼ cup warm water (115 degrees F)
  • 1 packed dry active yeast (usually about 2¼ teaspoons)
  • 1 teaspoon granulated sugar
  • ½ cup whole milk, room temperature
  • ¼ cup granulated sugar
  • 1 egg, room temperature
  • 1 teaspoon kosher salt
  • 2½ cups all-purpose flour
  • 1 cup (2 sticks) butter, chilled and cubed
For the Pie:
  • 2 large heirloom tomatoes, thinly sliced
  • ¾ pound Parmesan cheese, grated
  • ¼ sweet yellow onion or 1 shallot, thinly sliced
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 3 tablespoons unsalted butter, cubed
  • 1 egg, lightly beaten (for the crust)
Instructions
For the Pastry:
  1. In a medium sized bowl, combine your warm water, yeast and 1 teaspoon of granulated sugar. Let them sit until the yeast is foaming, about 5 minutes. If your yeast doesn't foam, it's probably old and it's best to start over than to try to make this with old yeast. Better safe than sorry!
  2. Once the yeast is ready, add in your ½ cup whole milk, ¼ cup granulated sugar, egg and salt. Whisk until combined and set aside. In a large bowl, add in your flour and cubed and chilled butter. Cut the butter into the flour (you can use a pastry cutter, but I find that hands work best) until coarse crumbs form, but you will still have a few pieces of butter in there - that's fine!
  3. Add the wet mixture into the flour mixture and use a wooden spoon to combine until everything just comes together. Turn the dough out onto a well floured surface and use your hands to pat it into a square. Use a flour rolling pin to roll it into a 9x13-inch rectangle. Fold the dough into thirds, like you're folding a letter to put into an envelope, then roll the dough out again and, again, fold it into your envelope thirds. Roll the dough out a third time, fold it into thirds again, and roll it out again into a 9x13-inch rectangle. Finally, fold the dough into thirds once more, but instead of rolling it out again, cut the dough in half, wrap each square in plastic wrap, and chill for a minimum of 2 hours or as long as overnight. You can also freeze this dough for up to 3 months.
For the Pie:
  1. When you're ready, roll out one of your halves of dough onto a lightly floured work surface. Place it in your pie dish and pat the edges into place (this is more of a pastry than a pie crust, so it won't hold any super decorative edges like a regular pie crust would. Place the crust in the freezer while you prep the tomatoes and cheese. You can save any pastry scraps to cut out and place on top of your pie, if you like.
  2. Preheat your oven to 400 degrees F. Slice your tomatoes into about ½-inch slices, getting rid of any especially watery parts. Thinly slice your onion or shallot, and grate your Parmesan cheese. Sprinkle your tomatoes with the salt, pepper and crushed pepper flakes.
  3. Pull your crust from the freezer and sprinkle the bottom with about ¼ of your Parmesan cheese. Spread a layer of tomatoes out over the first layer of cheese, then sprinkle with a few slices of onion. Top with another ¼ of your cheese, then another layer of tomato, a sprinkle of onion, another ¼ of your cheese, and so on, saving a little cheese for the top to sprinkle over everything once you're done, then arrange your cubes of butter over the top of everything.
  4. If you like, you can cut out shapes or decoration with any pastry scraps - I cut out little flowers with mine, as you can see. Arrange those on the top of your pie, if you want, then brush the crust and any decoration with a little bit of beaten egg. Place the pie in the oven and bake for 40-45 minutes or so, until the crust is golden and the filling is bubbling.
  5. Allow the pie to cool and set for at least 30 minutes, then slice and serve. This also keeps well covered and refrigerated overnight to serve for brunch or lunch the next day. This pairs well with a side of fried eggs.
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16 Sep 15:43

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