Have you heard about Foodini? It is a 3D printer for food! Click on the photos to read a longer gizmag article on it. Yes, I got excited until I saw the pizza, which made me realize it was just a really fancy play-dough machine. It also doesn’t really cook it, just heats at 100 degrees to keep things melty. Given the sloppiness of the more pedestrian 3D printers I’ve known from engineering friends’ houses, I’m inclined to think that the $1,300 by mid-2014 is not quite optimized for the price-to-quality, and that it could wait a few years. Plus, you can’t use this 3D printer to make another 3D printer (unless you want one of chocolate)! Still, it’s a pretty neat concept to think about. This tree looks crunchy-delicious.
I am super stoked to visit family this holiday season, including my neice and nephew, 6 and 4. I may already be keeping a running list of fun stuff to entertain them with if they ever get out here to visit me. Maybe. So in case you haven’t seen it around the interwebs yet, Easy Adorable Animal Snacks to Make with Kids.
Yeah? Yeah? What do you think, should I do it? Have you done it? Please share.
This is definitely one direction I haven’t thought to stretch my brain much when making food.
In case you’ve not heard, you can poach an egg in the microwave! It took me a few tries but I finally got it about right for my particular microwave.
In vintage (a.k.a. janky) microwave:
1. Add 1/2 c water to a small bowl, carefully crack egg in, cover loosely.
2. Heat 50 seconds at power level 8.
You may need to fiddle a few different ways to figure out the right amount of time and power for your microwave, and it’s not exactly the same as an over easy fried egg fresh from the pan since it cooks more evenly, but I found it quite satisfying to be able to have a soft, yolky egg to top whatever leftovers I had, be it rice, squash, ramen, or even salad.
Cookies Part 1 of 4.
Last Saturday night, the ingredients for baking cookies and cookie-like items started amassing on my kitchen countertop..
My co-worker/friend Jillian was nice enough to be my last-minute date to a charity auction dinner. She was still game when it turned out the power was out in the neighborhood, and we had to bumble our way to the dining hall entrance in the dark. I did not dupe myself (for a good cause) into any 3-day weekend getaway rentals during the live auction, thanks to the other bidders a generation or two older than me, but I did score a basket full of cooking goodies!
Included among them was a garlic chopper, which I was very very excited about, as I already have one, but it has broken slightly, and it is oh so fun to use. Note: I am not being paid at all by the manufacturers to laud this product (findable on Amazon as a “Chef’n Garlic Zoom Rolling Garlic Chopper”). My socially adept dining companion a demo here, so here it is:
Step 1: Peel garlic cloves.
Step 2: Deposit in top hatch and close hatch.
Step 3: Roll garlic chopper back and forth so the blades spin and chop the garlic.
Step 4: Open entire top half of chopper and remove garlic.
Novelty Rating: 4 of 5 stars
Likelihood of Repeat: 100%
Certainly, you could mince garlic without this, but it’s quite the entertaining time saver if you have more than a couple cloves to chop. The same size pieces (or smaller) could be achieved by slicing one way while leaving the stem of a clove attached, then turning 90 degrees, slicing the other, and then chopping all the pieces (like this except not slicing all the way through, so it’s easier to hold on to the whole piece together before you mince it all pieces with the final step). That method works even better for onions.
You know those recipes I keep on file (these days, via iphone)? A few years ago I started sorting them by time, since sometimes I’d find myself two hours later on a weekday, finally eating. In the case of today’s recipe, this goes in the sad, “60+ minutes to Multiday” folder. This one I try only to dredge up on weekends, holidays, or special occasions. Weekdays are generally restricted to the “30 minutes or less,” or maybe “30 to 60 minutes” folder. That’s total time, not time to cook, because prep time is still your time. It’s not like it’s any less tasty in those folders, but at least then I get a few minutes between finishing dinner and going to bed. Yes, dessert has its own separate folder. I don’t need to touch that on weekdays anyway.
What do you do to make sure you don’t awaken from a cooking haze only to discover it’s four hours past when you might have liked to have finished and gone to do something else (like eat, or talk about food, or plan your next meal)?
What is your coping mechanism?