Consume Meat Search Results

How To: Handle a bridezilla

Is a Bridezilla driving you crazy? Whether the bride gone wild is your sister, daughter, or BFF, you can stop the insanity. Here are some tips offered on how to deal with an out-of-her-mind bride.

How To: Make hard cider from apples

This daring docu-drama explores the esoteric underground of hard-cider brewing. This fast paced thriller is sure to captivate the mind, and leave you on the edge of your seat. OK, it's just a video shot with a 3mp Cannon digital camera on video mode and edited with some lousy free software. There are two different methods used to make this hard cider. 5 gallons of fresh cider with a starting specific gravity of 12 were pitched with White Labs liquid English Cider Yeast. This should yield arou...

How To: Enable Dark Mode in Magisk

With Android 10 "Q" right around the corner, now would be a great time to get accustomed to the new system-wide dark mode it's bringing with it. Dark themes not only allow for more comfortable viewing at night, but can also consume less battery at the same time. With a single button tap, you'll be able to enable this new dark theme for all compatible apps without having to jump through hoops.

News: Google's New Project Fi Deal Could Net You a Free Moto X4

There are a lot of holiday tech deals starting to trickle out as Black Friday approaches. We've already rounded up some of the best deals for Android, iPhones, and headphones, but Google just dropped a big announcement for users of their Project Fi MVNO service. Now through December 17, you can earn yourself a free Moto X4 or Chromecast by referring your friends and family to Project Fi.

News: iOS 11 Finally Fixed One Big Problem with Home Screen Icons

Apple's iOS is a great operating system, but it's not without its faults. Minor quirks have plagued the Apple community for years, such as a general lack of customization, a poor notification system, and some interesting UI choices like the intrusive volume popup. With iOS 11, Apple's tackling many of these pain points, not the least of which is being able to select multiple home screen icons at once.

News: You're Eating Mold & You Don't Even Know It

Koji is a culture made up of a certain fungus (mold) called Aspergillus oryzae, which has been used to ferment rice and soybeans in Japanese, Chinese, and Korean kitchens for centuries. Koji can actually have other involved fungi, but Aspergillus oryzae is the most common, and therefore the names can be used interchangeably. Its end purpose is to enhance the flavor of items like soy sauce, sake, and miso.

How To: The Easiest Way to Make Delicious Pumpkin Brownies at Home

I love brownies. Through the turmoil of my teenage years and the raucous over-eating of my college years to now, brownies have been a constant companion to my highs and (calorie-laden) lows. I've made brownies from scratch, I've used the box mix... hell, I was a baker at a bakery that specialized in brownies. So yeah... I'd say I'm pretty familiar with them.

How To: Shoot Retro-Style VHS Videos on Your Phone

Technology can move really fast. Just consider the format for which we consume videos and movies, which has transformed from film reels to VHS to DVD to Blu-ray to steaming with nothing physical at all. But for some odd reason—maybe because it strikes a nostalgic chord or it's just the new hipster trend—VHS is in again. Yes, shaky, grainy, low-quality videos with timestamps are cool again, and I dig it.

How To: 5 Ways to Host a Dinner Party for Under $25

To be twentysomething is an awkward time for entertaining. As we graduate college and begin to work in “the real world,” there is a yearning to transition from keg parties into dinner soirées. However, though the desire is there, often the bank account is not. Here are some ways to do in the kitchen what twentysomethings do best: fake it until you make it. (In other words, host a fabulous dinner party for four and still be able to make rent this month!)

How To: The Easiest Way to Smoke Food Without a Smoker

There's something primal about the smell of smoking food. Somewhere deep in the recesses of our souls, we remember a time when humans only ate by the fire. Or perhaps that's just something I tell myself. Either way, it's hard to smell smoke and food and not feel like you should be eating. And, as chef Edi Frauneder said in a recent Saveur article, "Grilling is convivial. There's something about this act of coming together over an open flame that just says vacation."

How To: Make an All-Night Campfire with Just One Log

The next time you're out camping, whether it's outdoors in the wilderness or right outside in your own backyard, try this hack out for an effortless campfire all night long. While there is definitely some prep work involved, it's well worth it if you don't need a huge bonfire, and more so if you plan on cooking meals over the flames.

How To: Make Your Own Chalk Paint

If you're a big fan of home improvement, then you've you've probably painted a wall or item in your day. Not only can it get expensive, it's also time consuming, and very often just plain boring. Waiting for paint to dry so that you can add another coat is, well…like waiting for paint to dry.

News: Inspire Your Kids to Cook with a Safe Mini Knife Set

When you have a parent who cooks—and has you act as sous chef—the kitchen automatically becomes a less intimidating place. In other words, kids who know their way around the kitchen will most likely become adults who cook for themselves, which also means that they'll eat more unprocessed whole foods, save money, and maintain a healthy weight.

News: Blowtorches Aren't Just for Crème Brûlée

One of the most mind-blowing meals I ever ate occurred when I was 12 years old. The main course and sides were good, if unmemorable, but my jaw dropped during dessert when my friend's mother whipped out a blowtorch—as in a bona fide welding torch from the hardware store—to finish off the crème brûlée.

How To: Use Up Lettuce & Other Greens Before They Go Bad (Without Making Any Salads)

I love me some salad, but I'm also kind of a big baby when it comes to eating them. The greens have to be perfectly crisp and fresh, which is why I'm such a nut about storing them properly, including rethinking how I use my refrigerator, using a paper towel or dry cloth to wrap them, or even puffing a little CO2 into the plastic bag to keep them fresh. I've even developed an arsenal of tricks to restore life to soggy greens.