You Can Make A Boat Out Of Nothing But Reeds And String

You Can Make A Boat Out Of Nothing But Reeds And String

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In order the steer the thing, you can make a simple paddle using a knife and slab of wood.


How To SUPER CLEAN Your Car (Best Clean Possible)

How To SUPER CLEAN Your Car (Best Clean Possible)

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Learn How to wash your car properly. In this video I go over everything you need to know to Super Clean your car and make the paint go from old, dirty, and dull, to clean, glossy and bright! I cover touchless foam wash, touch wash, clay bar, drying, paint correction, and using sealer or wax.

 


12 Common Cooking Mistakes You Might Be Making

12 Common Cooking Mistakes You Might Be Making

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1. Overcrowding the pan.

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This goes for everything from sheet pans to skillets. The basic rule is that you want to leave enough room so that the food isn’t touching. With something like chicken thighs, that extra space ensures the heat from the pan evenly distributes, and that all sides can brown up easily and equally.

2. Undersalting the water.

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Friends don’t let friends underseason pasta water. Salt flavors the pasta from the inside out, and without it, you’ll end up with bland noodles — no matter how killer of a sauce is poured on top. How much salt, though? Depends on your taste, but a great starting point is about 1½ tablespoons of salt for every pound of pasta. (You’ll want to season the water when cooking similar bases too, like rice or quinoa.)

3. Using extra virgin olive oil to cook ~everything.~

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Compared to some oils, EVOO has a relatively low smoke point — or temperature at which it starts to burn. That means using it over super-high heat can be bad news, especially when it comes to things like searing steak or making stir-fry. (Find a detailed breakdown of which oils you should be using instead at Bon Appétit.)

4. Measuring dry ingredients in a liquid measuring cup.

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When it comes to baking, measuring ingredients correctly is key. For dry ingredients, your best bet is using the spoon-and-level method, where you’ll scrape off the overflow — leaving behind a level surface, and an accurate measurement. (Want to get even more ~precise~? Use a kitchen scale: Here’s a solid option for $10.)

5. Putting cold meat in a hot pan.

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Or grill, or oven. Letting cold meat come up to room temperature before tossing it on the heat means it’ll cook more evenly — and you’re more likely to avoid the outside being overdone, while the inside isn’t quite there yet.

6. Or putting hot food in a cold fridge.

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Whether it’s steaks, soups, or sauces, you want to make sure food has had enough time to cool down before tossing it in fridge or freezer. (One way to expedite the process? A DIY ice bath.) More info on that — and on why you shouldn’t put hot food directly into a cold fridge — at The Kitchn.

7. Ignoring the ~order of operations~ when using a Crock-Pot.

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Crock-Pot drop-and-go dinners are a glorious thing, but order does matter. You’ll want to add dairy products (like milk or cheese) at or near the end, because cooking them at high heat for a long period of time can cause them to curdle. The same goes for things that just need to be warmed through: like ready-made pasta, cooked beans, and small vegetables. Add ‘em last.

8. Using a non-stick pan at all times.

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Non-stick pans are great for eggs, pancakes, or French toast — and not much else, says NYC chef Amanda Cohen. That’s because they give off a very specific type of heat — one that’s not quite as hot (or as conducive to crispiness) as a regular pan. When in doubt? Stick to your standard set.

9. Adding garlic too early.

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Since it burns easily, many recipes tell you to add garlic last — and that’s a great blanket rule if you’re cooking minced garlic over high heat. (For more on all things garlic and avoiding ~the scorch~, head over to Serious Eats.)

10. Sautéing greens or mushrooms that are still wet.

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If you’re washing things like greens and mushrooms right before cooking them, make sure they’re totally dry before adding them to the pan. Otherwise, the excess water means they’ll steam (and splatter, and get soggy) once they hit the oil.

11. Not letting meat rest after cooking.

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It’s always worth it to wait a few extra minutes before slicing into a cut of meat. The juices re-distribute, and you’re ultimately left with a more delicious bite. (You also buy yourself time to crack open a drink in the meantime, so win-win.)

12. Storing just about everything in the fridge so it’ll last longer.

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Take it from Alton Brown: Don’t store tomatoes in the fridge.

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This Summer, Cut Your Watermelons With A Flaming Sword

This Summer, Cut Your Watermelons With A Flaming Sword

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Because a fire vortex cannon is obviously not fire enough, Backyard Scientist Kevin Kohler molds himself a flaming sword.


10 CRUCIAL MAN LESSONS YOU WILL LEARN FROM 'SWINGERS'

10 CRUCIAL MAN LESSONS YOU WILL LEARN FROM 'SWINGERS'

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"Swingers" is a staple for men looking to improve their game. Not just their game in dating, but in life. If you haven't seen it, it's about a guy in LA who is trying to get over his ex. They broke up six months ago, but Mike -- the protagonist -- just can't seem to get out of his funk. With the help of his friends, he is able to finally break free from the shackles of bad self-esteem and move on. Here are some lessons Mike learned through his journey, lessons that will help you, too.

1. Insecurity will pass, so don't act on it.

A consensus top pick for the cringiest moment in cinematic history belongs to Mike (Jon Favreau) calling a girl he just met at a bar. At this point, he is at the lowest of lows. His life is shit and he's desperate to find a girl to forget about his ex. Ignoring the "two day" rule, Mike leaves a total of six messages on her machine, culminating in her answering and saying, "Mike, don't ever call me again."

This scene paints the perfect picture of what NOT to do when you're insecure. Desperation is suicide in the dating world, basically chick repellent. If you act on insecurity to escape your insecurity, odds are you'll end up more insecure than ever after the inevitable rejection.

2. "What they respect is honesty."
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This is a quote from Trent (Vince Vaughn), referring to women. In the movie, Trent plays the ultimate cad, a relentlessly optimistic pickup artist whom Mike often calls an asshole. According to Trent, what single women value most is honesty: "You see how they dress when they go out," he tells Mike in Las Vegas, "They want you to notice them. All you're doing is letting them know it's working."

In the end, even though Mike is still wading in bad self-esteem, he picks up Lorraine (Heather Graham) with a newfound brand of self-deprecation. Trent also outlines the cons of being too meekly respectful in the dating world: "You've got to get yourself off this respect kick. There's nothing wrong with letting the girls know you're money and that you want to party." In sum, if your "respect" is based in insecurity, or not wanting to cause offense, all the single ladies can smell the lack of confidence.

3. If you're at a party and a girl asks you what kind of car you drive, lie.
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If a girl is shallow enough to determine your worth based on your ride, respond with the ultimate shallowness. Lie like you've never lied before. When a stuck-up Hollywood bimbo asks Mike what kind of car he drives, he responds with, "A Cavalier," ending her interest. Superficial girls deserve superficial answers. He should've replied with, "A McLaren F1." Don't feel like you're a bastard for doing so, because she's an even bigger bastard to begin with.

4. Don't talk about puppy dogs and ice cream, because it's going to land you in the friend zone.
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In the beginning of the film when Mike and Trent hit Las Vegas, they meet two cocktail waitresses. Trent has no problems, obviously, but when they end up back at the girls' place, Mike begins talking about his ex. He begins the sad puppy dog routine and the girls feel bad for him, putting the nail in his coffin. So says Trent, "You keep talking about puppy dogs and ice cream of course it's going to end up on the friendship tip."

5. "They know not to come back until you really forget."
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Rob (Ron Livingstone) offers a series of wisdoms throughout the movie. One of which is at the beginning, when he and Mike are discussing Mike's ex. "You can't do anything to make her want to come back," Rob says. "In fact, you can only do stuff to make her not want to come back." He tells Mike to either forget about her or pretend to forget about her. Both suck, but both are the only options you have.

The rub, Rob says, is that once you actually move on, she comes back. The universe has a funny way of working when it comes to the game of relationship tag. In theory, finally forgetting about her will put you on higher ground, increasing your value. When she ultimately calls, the choice is yours to take her back.

6. Strive to be "the guy behind the guy behind the guy."
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That is, in your professional life. When Trent and Mike are in Vegas, Trent tells a girl that Mike is "the guy behind the guy behind the guy." This is a lie, of course, and he's only trying to pique her interest. The point is that "the guy behind the guy behind the guy" is an ambitious man, one who plots all the moves. Basically, an executive or manager. Since most of us strive to reach higher and higher in our professional lives, the ultimate goal should be to be the guy behind the guy behind the guy.

7. "You don't look at the things that you have. You only look at the stuff that you don't have."

Once again, a sage Rob quote. He tells Mike this in the darkness of his apartment when he's depressed beyond all hope. The reason Mike is depressed, as the film conveys, is because he doesn't see the good things he has, only the bad. He sees the loss of his ex and his (relatively) unimpressive career as a comedian. But with perspective, he's living his dream in Los Angeles. You can always choose to look at your lot in life in a different way. Odds are it's not as bad as you think, and someone has it worse. Like Rob, who was turned down in his audition for Goofy.

8. Don't be that guy in the PG-13 movie that everybody's really hoping makes it happen. Be the guy in the R-rated movie.
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"The guy you're not sure whether or not you like yet." Trent urges Mike to adopt this frame of mind in the bar while hunting for numbers. To clarify, he isn't saying to be an asshole. He's only saying to not give the impression that you're failing in the dating game, because girls will smell it.

Consider John McClane and Andy from "The 40-Year-Old Virgin." One is a badass who probably has no problem picking up women, and the other, as Dennis Reynolds would say, is "a pit of despair." One is a predator and the other has zero predator instinct. If you're on the hunt, be John McClane.

9. "Two days is industry standard."
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"Swingers" offers a collection of philosophical dating rules. One of which is to wait two days after you get a girl's number to call her. (You saw how it went with Mike in No. 1.) Or, if you're feeling like John McClane, wait three days. If you're Trent, wait six days. The goal is to not seem desperate. Women will think you're a creep if you call too soon.

10. Learn to tell stories.
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In the same way that telling a story can make you memorable after a job interview, stories make you memorable when it comes to dating. Learn to be a storyteller. Think of the best stories you know: stories from your childhood, stories like that time you almost died, or small amusing anecdotes from work. Just make sure it isn't boring.

For example, Trent is a master storyteller. Remember that scene in the trailer with Mike and those two girls? He tells a story about the time he made everyone cry during an acting audition. It's riveting. And he was victorious...until Mike interrupts them to use a phone so that he can try to call his ex.

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GORDON RAMSAY DEMONSTRATES HOW TO TAKE APART A LOBSTER LIKE A PRO

GORDON RAMSAY DEMONSTRATES HOW TO TAKE APART A LOBSTER LIKE A PRO

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Gordon demonstrates how to get every ounce of lobster out of its shell, including the secret succulent legs that most people miss.


GORDON RAMSAY DEMONSTRATES HOW TO MAKE THE ULTIMATE STEAK SANDWICH

GORDON RAMSAY DEMONSTRATES HOW TO MAKE THE ULTIMATE STEAK SANDWICH

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Gordon Ramsay shows us how to make the ultimate steak sandwich with an excellent tomato relish and mustard mayonnaise. A mouth watering, delicious classic with a modern twist.

I WANT THIS SO MUCH BUT ALL I HAVE IS 3 WEEK OLD MILK AND A JAR OF ANCHOVIES!


BEFORE YOU CELEBRATE THE 4TH LEARN THE 10 COMMANDMENTS OF GRILLING

BEFORE YOU CELEBRATE THE 4TH LEARN THE 10 COMMANDMENTS OF GRILLING

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Summer is here, which means it's grilling season. And by that we mean "screwing up when you try to grill things in the backyard season." Despite the hippie feel of eating outdoors, there's a science to proper grilling. Ignore the science and you're missing out on one of the best things about summer.

Trouble is, just like other kinds of science, there are rules. Commandments, even. And to get the definitive dogma, we reached out to grill masters of all walks -- including James Beard-nominated chef Greg Denton of Portland, OR's Ox, LongHorn Steakhouse Executive Chef/Grill Us Hotline hero Josh Evans, catering chef Dave Coffman of Tree's in Sherwood, OR, and a bunch of dads -- to figure out the 10 commandments of grilling.

Thou shalt not use accelerants

Seriously, what the hell is wrong with you? If you put lighter fluid on your coals, that stuff wafts up and coats your grilled meats with just a hint of petrochemicals. The same goes for those match-light charcoals (which are basically regular charcoal with lighter fluid mixed in). Those same chemicals will attach to your cooking surfaces too, so the next few meals you grill will also have toxic fumes as their secret ingredient. You're a big boy. Learn to start a proper fire. Or just use gas… propane, not 'oline.

Thou shalt establish heat zones

Bank your coals to one side for a charcoal grill, or use just the side burners for a gas grill. Do this so you can cook with indirect heat rather than just slapping meat on top of the hottest part of the cooker. It gives you a slower, more even cook all through your meat. Once you're ready for Advanced Grilling (™), you can strategically position different foods closer or farther from the hot zone so everything is ready at the same time.

Thou shalt not forget the veggies

Yes, grills are for steaks and hamburgers. Yes, vegetarians can be annoyingly self-righteous. No, that doesn't mean a grilled hot pepper or beet isn't delicious. Denton specifically recommends putting your veggies on the grill after you've cooked your meat. Let the coals burn down while cooking your veggies. If the outsides char, you can slice that away. Use them for a second course, to munch on while you sip your beer and slap at mosquitoes.

Thou shalt use fresh meats

Slapping a frozen slab of meat on the grill makes for an uneven cook: the outside chars while the inside slowly thaws. For best results, you want to use fresh meats that went from the grocery store to your fridge, then straight to the grill. If you absolutely must use frozen, thaw them overnight in the fridge. Don't even think about cooking those suckers until they are fully thawed.

Thou shalt not mistake the purpose of marinades

The primary purpose is to break down tougher meats (like flank and hanger steaks), to make them easier and more pleasant to chew. If you like the flavor of a marinade on a rib-eye, cook that liquid down to a thicker sauce while your meats are cooking without it, then brush it on a minute or so before the end.

Thou shalt always clean thy grill

Another "what the hell is wrong with you?" situation. A dirty grill leaves pieces of charred and carbonized last night's meal all over this night's dinner. That's nasty. The best time to clean your grill is after you've preheated it -- just before you slap down your food. The fire will cook some of the old stuff away, and warm up the Klingons so you can scrape them off easily.

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Thou shalt not use a cold grill

If you put meat on a cold grill, it cooks onto the metal with a chemical bond that's about as hard to knock off as concrete from rebar. A hot grill, by contrast, sears your meat nicely so it doesn't stick. Keep in mind that you're putting cold meat on that hot metal, which reduces the overall temperature because of physics. So make it hotter than you think you need it. It'll warm up. Don't worry.

Thou shalt become comfortable with people waiting their turns

The rule for meats on a grill is the same as the rule for slow dancing at prom: all flesh should be in inch or more apart. If you're observing our earlier commandment about using indirect heat (which cancels out part of your surface for cooking), that means cooking fewer items at a time. Your friends will have to be patient.

Thou shalt not poke your meat

You've heard the trick of poking meat and comparing it to the texture of your hand to tell if it's medium, or rare, or burnt, or whatever. The trick works, but only for professionals -- and remember that professionals at this level can tell the doneness of a steak in a pan by the sound it makes. You're not a pro, and you don't want to poison your friends. Buy a damn meat thermometer.

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Thou shalt leave the lid alone

Opening the lid of a gas grill reduces the temperature and slows cooking. Opening the lid of a charcoal grill adds oxygen to the fire and burns your meat. Patience, grasshopper. Use a timer, then open the lid to flip, then close it again until it's close to time for the cooking to be done. You don't keep opening your oven and dicking around with a cake or casserole. Resist the urge with the grill.

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EVERY STONER HAS SOME MACGYVER INSIDE OF THEM – THE ART OF MAKING A BANANA PIPE

EVERY STONER HAS SOME MACGYVER INSIDE OF THEM – THE ART OF MAKING A BANANA PIPE

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We’ve all been there, that unfortunate moment when you have weed you really want to smoke, but lack the necessary equipment to get the job done. Most people reach for the apple in this scenario, but a banana can also be easily MacGyvered into a great makeshift smoking device. Check out more at VICE.


THE QUICKEST WAY TO MAKE CANNABIS DABS USING JUST SOME WEED, SOME PARCHMENT PAPER AND YOUR GIRLFRIEND’S HAIR STRAIGHTENER

THE QUICKEST WAY TO MAKE CANNABIS DABS USING JUST SOME WEED, SOME PARCHMENT PAPER AND YOUR GIRLFRIEND’S HAIR STRAIGHTENER

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Dabbing has become a super popular way to smoke weed over the past few years, but wax or cannabis concentrate is not always the easiest thing to come by. However you can make it yourself at home with just some parchment paper, some weed and a flat iron.


This Ham And Cheese Ring Is Basically A Work Of Meaty, Cheesy Art

This Ham And Cheese Ring Is Basically A Work Of Meaty, Cheesy Art

It’s so beautiful…

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Just take in all that carby beauty…

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Baked Ham & Cheese Ring

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Here’s a video that shows you how it’s made:

INGREDIENTS

2 cans (8 oz each) refrigerated Crescent dinner rolls
1 cup mozzarella cheese
½ cup pepperoncinis
¼ cup fresh basil
⅓ pound salami
⅓ pound ham
¼ pound prosciutto
8 slices provolone, halved
Salt and pepper to taste
Olive oil and balsamic vinegar for the dip (optional)

PREPARATION

1. Preheat the oven to 375˚F / 190˚C.

2. Unroll cans of dough, separate into triangles. On a large cookie sheet, place a bowl in the center (about 5 inches in diameter). Arrange the triangles in a ring around the bowl, dough should overlap.

3. Layer cheese, pepperoncinis, basil, salami, ham, prosciutto, and provolone on each triangle closest to the ring. Season with salt and pepper.

4. Bring the top of the triangle over the filling, and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.

5. Bake for 30 minutes or until the dough is golden brown.

6. Cool 5 to 10 minutes before cutting into serving slices.

7. Serve with olive oil and balsamic.

8. Enjoy!

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