One-pot cooking used to be the exclusive domain of bachelors, campers and college students just moved away from home. Meals were quick, simple and often right out of the box. The concept was great - just one pot to wash, but the meals could be quite uninspired.
Here are a few variations on the “one-pot” theme, which broaden the possibilities for creative cuisine, while maintaining the simplicity and energy savings of one-pot cooking.

Link via Lifehacker

While drinking certain dark beers in the sun, I came to think about how to keep the beer cold until I finished it.
Normally this isn’t a big problem as I usually finish them before they get warm, but on really hot days this can be a problem. Having some hardware lying around in my apartment, I decided to build something that could keep the beer cool.
Read on to see how I made my own PeltierBeer.

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You don’t have to be Malcom Gladwell to notice that in the mustard world, fads come and fads go, varietals and variants are tried and eventually embraced by consumers.

Ketchup always stays the same.

Here at Finkbuilt Labs, our plan is nothing less than to shake the world out of this condiment orthodoxy by introducing a NEW tomato ketchup. Change can be unsettling, but fear not, FINKZ Tomato Ketchup will do everything your old ketchup did, and more.

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A contemplative toy that gently rocks as it infuses clouds of flavor before your eyes. This is what happens when designers and connoisseurs meet for tea.

* Ultimate infuser for tea enthusiasts
* Intuitive “scoop-slide-steep” functionality
* Reflects the aesthetic of traditional loose tea service
* Durable enough for industrial use
* No breakable mechanisms
* Constructed entirely of stainless steel
* Holes small enough to infuse the finest of teas
* Optimum flow for perfect steeping
* Tea fill-line incorporated into design
* Fits nicely into glasses and mugs
* Ideal for a 10-14oz perfect cup of tea

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I have never quite been able to sit down to a meal in a Chinese restaurant without wondering. Wondering if the Chinese characters on the menu said the same thing as the alleged English translations. Wondering what goodies I was missing from the Chinese-only specials board on the wall.

Wondering if there could be a more efficient way to make sure I got exactly what I thought I was getting, to know a little more about what I was ordering, to enable myself to make better food decisions.

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You love ‘em and so does the rest of the world. A good burrito is, as the site says, better than ambrosia, but a bad burrito can be hell. Burritophile offers reviews of the best places to pick up lunch and gives you the chance to voice your opinion. So head on over–after the siesta.
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I love eggs. Scrambled, soft boiled, hard-boiled, fried, or an omelette, I’ve yet to find a way of serving an egg that I didn’t fundamentally think was wonderful.

And yet I haven’t eaten a poached egg in 15 years.

Why? Fear. Fear of getting it wrong. Fear of “stringy egg soup”. Fear of stinky vinegar stinking up the house.

So I thought to myself, “surely there’s a website that’ll give me advice on the perfect poached egg?”

And to google I go, and of course there is a thousand and one bloody sites. And guess what? It’s a hotbed of conflicting advice. Every chef has a different method. I’m confused, I don’t want choice - I want results.

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Howstuffworks “How do they make marshmallows?”

There is a very cool cookbook called Better than Store Bought that is now out of print but still available in used book stores and libraries. It contains the following recipe for making your own marshmallows:

I don’t know about you, but number one on my all-time wish list is to learn how to make pancakes with Bruce Willis. Of course I would have to take my mom just so I could watch her blush every time I mention that one floating scene in The Color of Night.
BruceWillis.com

“The key to any good pancake or French toast recipe is to begin with a very hot griddle. Once you get the griddle hot, back the heat down a little and completely cover the surface with butter. (Butter should not blacken if so turn down the griddle). I use a lot butter here. I also microwave a cube in a coffee cup and mix part of it into the main ingredients. Using the rest for the griddle and the upcoming hotcakes.”

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Our pillows are each hand made and come in a variety of styles some include - California Roll, Avocado Roll, and Salmon Roll (with more types on the way!). Our flat rolls come in standard sizes of 12″ diameter by 5″ height. In additon we have just added a new line of sushi pillow to our stock, the Nigiri pillows! These pillows come in a 14″ length, 8″ width and 11″ height. We also carry a line of sushi pillows which we call our “tall” sushi pillows. They measure 8″ diameter by 10″ height.