D'habitude, je trouve que les photos avec la paille de fer se ressemblent toutes, mais celle là est beaucoup plus intéressante.

Pour l'instant, je n'arrive pas à avoir quelque chose de mieux pour décrire ce que je veux faire. Je vais continuer à me documenter.

• 09 How To Build A Bed • Leg Joinery And Hardware Marking

Un tuto pour faire du double soie sans bulles ni ridules.

Autres tutos :

• How to make double tissue | Basic tutorial - YouTube

Décadence quand tu nous tiens :D

Ingredients

• 1½ Cup semi sweet chocolate chips
• 1½ Cup milk chocolate chips
• 1 tsp espresso powder
• ⅔ Cup boiling water
• ¼ Cup unsalted butter, softened and cut into pieces
• 2 Cup graham crackers that have been cut into ⅛ to ¼ inch squares (measure after they have been cut into pieces)
• 2½ Cup mini marshmallows
• Graham cracker crumbs

Instructions

1. Line an 8 inch square cake pan with foil and spray it with spray oil.
2. Mix the chocolate chips and set aside ½ Cup.
3. Place the rest of the chocolate chips into a large bowl.
4. Sprinkle the espresso powder over the chips.
5. Pour the boiling water over the chips and let the mixture sit for a few minutes.
6. Stir until the chocolate has melted, and then add the butter and continue to stir until smooth.
7. Set aside ¾ Cup of the chocolate mixture for the glaze.
8. Mix the graham crackers into the remaining chocolate mixture, and then add the marshmallows.
9. As the mixture cools, chop the remaining ½ Cup of chocolate chips into ¼ inch pieces, and fold into the chocolate, graham cracker, and marshmallow mixture.
10. Pour the mixture into the foil lined cake pan and spread evenly.
11. Evenly pour the chocolate glaze over the mixture. Let the mixture cool. Sprinkle with graham cracker crumbs.
12. Cover with plastic wrap and refrigerate for at least 2 hours.
13. Cut into 16 squares.

Ça a l'air décadent. C'est tentant mais je ne sais pas si c'est raisonable d'en faire...

Ingredients for the Shortbread

• 1 cup (136 grams) all purpose flour
• ¼ cup (21 grams) unsweetened cocoa powder
• 1 stick (113 grams) unsalted butter, cut into pieces and at room temperature
• ⅓ cup (67 grams) granulated sugar
• ¼ teaspoon fine sea salt

Ingredients for the Caramel

• 1 cup (200 grams) granulated sugar
• 2 tablespoons water
• 1 tablespoon light corn syrup
• ½ cup (120 ml) heavy cream, at room temperature
• 2 tablespoons (28 grams) unsalted butter, softened and cut into 3 pieces
• ¼ teaspoon fleur de sel or ⅛ teaspoon fine sea salt
• 2 ounces (57 grams) bittersweet chocolate, finely chopped

Ingredients for the Pecan Topping

• ½ cup ( 60 grams) pecans, toasted and coarsely chopped

Instructions

1. Preheat the oven to 350 degrees F. Butter an 8 inch by 8 inch pan generously. I lined mine with foil, which I buttered, to make a sling to lift the bars out of the pan.
2. In a small bowl, whisk together the flour and cocoa powder.
3. Using a stand or hand mixer, mix the butter, sugar, and salt for about 2 minutes, until smooth.
4. All all of the dry ingredients to the butter/sugar mixture, and mix on low until fully incorporated and the dough comes together. This took a few minutes.
5. Scrape the bowl with a spatula and quickly squeeze the dough with your hands to bring it together.
6. Press the dough evenly into the pan. Bake for about 21 minutes. Cool completely in the pan on a wire rack.
7. To make the caramel, add the sugar, water, and corn syrup to a 3 quart saucepan and bring to a boil over medium high heat. Cook the mixture without stirring until it becomes a light to medium amber color. As you begin to see color developing, swirl the pan a couple of times and watch fairly closely so that it doesn't get overly dark.
8. Lower the heat. Stand back and add the cream, butter, and salt. Turn off the heat, stir in the chocolate, and pour the mixture over the shortbread in the pan. Sprinkle with the pecans.
9. Allow the bars to cool at room temperature. Unmold the cookie from the pan and place it on a cutting board. Using a chef's knife, cut the bars into as many pieces as you like. I cut mine into 15 bars.
10. The bars can be stored in an airtight container in a refrigerator for up to 5 days. Remove from the refrigerator about 10 minutes before serving.

C'est très bon. C'est très riche. À faire avec parcimonie.

Ça a l'air vraiment très bon. À tester !

Ingredients

• 1½ pounds raw medium shrimp, shelled and deveined
• ½ tsp salt
• 1 tablespoon fish sauce
• ½ medium yellow onion, thinly sliced
• 3 tablespoons sugar and one tablespoon of water
• 2 to 3 drops distilled white vinegar
• 1 tablespoon vegetable oil
• ½ teaspoon black pepper
• 1 green onion, green part only, thinly sliced
• 5 to 6 banh mi rolls
• Mayonnaise
• Maggi Seasoning
• Handful of cilantro leaves and stems
• Slices of Persian or English cucumbers
• Slices of chiles

Instructions

1. Toss the shrimp with the salt, and then rinse it in a colander. Drain and put the shrimp in a bowl. Add a pinch of salt and the fish sauce and the yellow onion. Set aside.
2. In a medium skillet, add the sugar and water plus the vinegar. Heat over medium heat, stirring constantly, until the mixture dissolves, for one minute.
3. Stop stirring, and cook over medium heat for about 4 minutes, until the mixture turns light yellow. Swirl the pan for about a minute or two, until the mixture turns light brown.
4. Turn off the heat and let the mixture sit for about 3 minutes, until it turns a dark amber. Add a splash of water and reheat over medium high heat, stirring constantly. Add the shrimp and onion mixture and cook on high heat for 13 to 15 minutes, stirring constantly, until you have a small amount of liquid. Add the oil and cook for another minute. Turn off the heat, add the black pepper and green onions and stir. Add salt to taste.
5. To assemble the sandwiches, slice the bread and scoop out the bread to create a cavity. Spread with mayonnaise and add a few dashes with Maggi seasoning. Add cilantro, slices of cucumber, chile slices, and pickled onion. Fill with the shrimp.

Pickled Onions

Ingredients

• 1 medium red onion, thinly sliced lengthwise
• ½ teaspoon salt
• 6 tablespoons sugar
• ⅓ cup water
• ⅔ cup distilled white vinegar

Instructions

1. Place the onion slices in a bowl of water for about 10 minute. Drain well, and then pack into a 2 cup jar.
2. Combine the salt, sugar, water, and vinegar into a saucepan and bring to a boil. Remove from the heat, let cool for about 2 minutes, and pour over the onion slices. Let sit, uncovered, until cooled. Cover and refrigerate for up to four weeks. Amazing.

Une presse pour mettre en forme un longboard

Comment ajouter du lait dans une recette de savon sans le faire bruler.

Ingrédients

• 4 pommes de terre moyennes
• 5 ml (1 c. à thé) de sel
• 300 ml (1 ¼ tasse) de lait chaud
• 60 ml (¼ tasse) de farine à pain
• 3 œufs
• Sel et muscade moulue au goût
• 1 blanc d’œuf

Préparation

1. Peler et couper les pommes de terre. Les cuire à l’eau salée. Les égoutter et les mettre en purée à l’aide d’un presse-purée ou d’une moulinette.
2. Ajouter le lait chaud. Bien mélanger pour avoir une texture très lisse. Refroidir complètement sur glace ou au réfrigérateur.
3. Incorporer la farine, puis les œufs un à un pour rendre la pâte bien homogène.
4. Assaisonner de sel et de muscade au goût.
5. Fouetter le blanc en neige et l’incorporer délicatement au mélange. Cuire dans une poèle à fond épais environ 3 minutes de chaque côté.

J'aime la technique du bois tordu ♥

Une étagère flottante avec lumière et rangement intégré. Intéressant !

Un porte manteau intéressant dans sa conception. Nice !

Un document sur la technique du conservation en bain d'eau. Très intéressant !

Voir à sauvegarder ça quelque part pour ne pas le perdre.