29 types de pates expliquées en détail

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• Herringbone Braid
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2:52 - Supplies
4:46 - Basic setup
6:13 - Matthew Walker transitional knot
18:21 - Footrope knot transitional knot
28:02 - Herringbone braid
35:33 - Crocodile ridge braid (handle)
41:26 - Splice
45:46 - Covering knot (over the splice)
1:04:02 - Second covering knot (optional)

Très bonne explication !

Making Bias Strips for Chinese Knot Buttons by Annette Hickman - YouTube

J'adore ça. Il faudrait que j'en fasse moi-même !

Un mini-établi pour des mini-projets.

Le modèle est assez complexe mais le plus dur c'est de comprendre ce qu'il y a à faire.
Le vrai problème de ce modèle est le nombre d'épaisseurs à gérer.

Comment construire un kayak.

Petrel "Play" Plans | Guillemot Kayaks - Small Wooden Boat Designs

7 choses facile à faire pour améliorer ses photos.

Quelle précision ! C'est magnifique...

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Ingredients

• 2 cups all-purpose flour
• 1½ cups packed brown sugar, divided
• 1 cup plus 3 tablespoons softened butter, divided
• 1½ cups coarsely chopped pecans
• 1½ cups semisweet chocolate chips

Directions

1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
2. Beat flour, 1 cup brown sugar and 1/2 cup butter until well blended (mixture will be dry and crumbly). Firmly press into prepared pan. Sprinkle pecans over flour mixture.
3. In a small saucepan, combine remaining brown sugar and remaining butter. Bring to a boil over medium heat. Boil until sugar is dissolved, stirring constantly, about 1 minute. Carefully pour mixture over pecans. Bake until bubbly and edges start to brown, 15-20 minutes.
4. Remove from oven. Immediately sprinkle with chocolate chips. Let stand until chocolate begins to melt; spread evenly. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into squares.

Ingredients

• 2 lb(s) thick sliced bacon, chopped
• a big splash of water
• 8 onions, chopped
• 2 cup brown sugar
• 2 cup water
• 2 cup whiskey
• 1 tsp (or so) of red wine vinegar

Directions

1. Place your favourite saucepan over medium high heat. Toss in the bacon then pour in a big splash of water. Stir frequently with a wooden spoon. As the water simmers the bacon will begin to cook. Then as the water evaporates the bacon will render, releasing its fat. Lastly it will crisp as the fat left behind heats past the boiling point of water into the flavour zone. Keep an eye on the pans heat, adjusting as needed, keeping the bacon sizzling but not burning. Stir and be patient, until the bacon is evenly cooked, nicely browned but not particularly crisp, about 20 minutes.
2. Remove the bacon and strain off all but a quarter cup or so of the drippings. Pile in the onions and patiently brown over low heat until they are soft and caramelized, about 30 minutes. Add the bacon back in, accompanied by the brown sugar and water. Continue simmering until the water is absorbed and the mixture becomes thick and jam-like, about 20 minutes. Splash in the whiskey, reserving an ounce or so for the finish, and cook until you get back to the jam consistency, about another 25 minutes. Carefully transfer the mixture to the food processor, pulse it with the reserved whiskey and the vinegar, and you’ve got a smooth batch of bacon heaven!

Ingredients

• 1 pound thick-cut bacon, cut into 3/4-inch pieces
• 2 small sweet onions, peeled and thinly sliced
• 1 large shallot, peeled and very thinly sliced
• ½ cup pure maple syrup
• ¼ cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• Kosher salt and freshly ground black pepper

Instructions

1. Set a large Dutch oven or heavy skillet over medium-high to high heat. Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 15 to 20 minutes. Keep all the bacon fat in the pan; do not discard.
2. Lower the heat to medium. Stir in the onions and shallots, and cook until softened, 8 to 10 minutes. Add the maple syrup, vinegar, Dijon, and Worcestershire sauce. Season with salt and pepper. Pour in 1/2 cup of water and stir to combine. Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary. Cook until the the jam has a glossy appearance and syrup-like consistency, about 1 hour.
3. Allow the mixture to cool for 20 to 30 minutes. Transfer to a blender and pulse a few times to puree the larger pieces, stopping every pulse or two to stir and check the consistency — it should be thick and chunky, not a paste.
4. Transfer to an airtight container. Bacon jam can be refrigerated for up to one month. Serve at room temperature.

C'est vraiment super bon. À refaire !
Attention à enlever les pépins avant mixer l'ensemble.

Ingredients

• 1 kg Lemons (Main)
• 2 Ltr Water
• 1¾ kgs Sugar
• 2 Tbsp Finely grated root ginger
• ⅓ cup Gin

Directions

1. Wash the lemons and remove any stalks and blemishes.
2. Halve the lemons and remove the pips. Roughly chop. Place the lemons in batches in a food processor adding about 3/4 of a cup of water each time. Process until evenly chopped. Repeat until all the fruit is chopped.
3. Pour all the water and fruit into a large saucepan. Bring to boiling point and simmer for 1 hour. Scoop out any elusive pips when they rise to the top.
4. Remove from the heat and stir in the sugar, until well dissolved. Add the gin and ginger. Boil rapidly for about 10 minutes or until the marmalade reaches setting point of 104°C. Ensure it does not stick on the base by stirring occasionally with a wooden spoon. Scoop off any foam from the top and place in a bowl to use on your toast the next day.
5. Remove the marmalade from the heat and pour into hot sterilised jars then seal.

Un établi portable. Pratique !