These are my saved Pinboard links for 7th August 2012:
- The Food Lab Lite: The Best Corn Chowder | Serious Eats – As a New Englander, chowder runs thick in my blood. Besides eating it straight off the cob, there's no better way to enjoy summer corn in all its sweet glory than in a sweet, rich, and creamy bowl of chowder. My mother's recipe invovled a can of creamed corn, an equal amount of half-and-half, and a teaspoon of chicken bouillon. I loved that version growing up (and it's still a cornerstone of my little sister's recipe repertoire), but over the years I've been perfecting my own take on the dish, and its secret really comes down to one thing:
Want to know the secret to great corn chowder? Great corn. It's as simple as that. The trick is getting the great corn. After that, it's a cake walk.
- Design a Simple Yet Effective, Clean and Shining Button for Your Website in Photoshop – PSD Vault – In this tutorial, I will show you the method I use to create a stylish, clean and shining button for your website in Photoshop. This method is extremely simple with no more than five steps, yet it’s very effective since you can use the button for a wide range of occasions.
Along the way, the tools we will be using include the shape tool, layer blending options, brush and eraser tool. This tutorial is suitable for beginners as the steps are quite easy to follow in my opinion. As for advance Photoshoppers, I would love to hear you the methods you use to achieve such effect, just drop me a comment below.
Have a try, let me know if you have any problem, I will try my best to help you out 🙂
- How To Make Your Tofu And Eat It, Too : NPR – As I recently dipped a carrot slice into a fluffy, edamame-infused dip I'd made from a batch of homemade tofu, I wondered: Why haven't I done this before? The carrot was crisp, the herbs were fresh, but it was the tofu that was the real deal. It was like no store-bought tofu I'd ever encountered – light, delicate, creamy and not a bit rubbery.
When you look at tofu as its own delicious entity, a door opens. If you fry cubed tofu hoping it will resemble stir-fried chicken, you're ensuring disappointment. You'll be much happier if you can embrace the essence of the soybean.
Making tofu from soybeans has been on my radar for awhile, ever since I assisted — err, cleaned up after — my brother's attempt a few years back. He'd built a small wooden tofu press for a friend and wanted to try it out to make sure it worked. He got a big bag of soybeans from the bulk bin at the market, soaked and then ground them, boiled an enormous pot of water and did a lot of stirring and straining. It didn't seem all that complicated, and I mentally placed it on my to-cook-one-day list.
That day came, and I'm a convert. Surprisingly, making your own tofu is not hard, though it is a bit time consuming, as many do-it-yourself projects tend to be. But the results more than make up for the labor.
It's also ideal for control freaks such as myself, as you know exactly what ingredients are going in your tofu (I like to use non-GMO, organic soybeans) and can play around with the flavors to your liking (a little lemon zest or a handful of toasted sesame seeds can provide an unexpected taste).
Homemade tofu may not appeal to all — first, you have to actually like tofu, which can be an acquired taste. Just the idea of tofu — or, bean curd — can make even the most adventurous eater wrinkle his nose in disgust. I've probably alienated about half of those reading already.
I hope not, though. While it's true tofu sometimes receives a bad rap as a health food reserved for vegetarians and vegans, an odd, jiggly block of white stuff that has a weird texture, there's lots to recommend it. Tofu is relatively low fat and is a good source of protein, calcium, iron, magnesium, omega-3 fatty acids, selenium and copper and can be incorporated into either sweet or savory dishes.
- White Chocolate & Raspberry Blondies – A summery twist on chocolate brownies
- Buttermilk Cornmeal Pancakes – Amateur Gourmet – I’d like you to meet my breakfast from last weekend, Buttermilk Cornmeal Pancakes. These pancakes, which come from Cheryl and Griffith Day’s “Back in the Day Bakery Cookbook” intrigued me because of the cornmeal in the title. I’m not normally a pancake person because of a texture issue–I find them too spongy, too mushy when you add the syrup–but cornmeal seemed to suggest these might be crisper than normal pancakes. And guess what? They totally were. Craig called them the best pancakes he’d ever had for that very reason.