Mixed Feelings Search Results

How To: Reuse soap frosting

In a previous soap making instructional we showed how to make soap frosting using MP soap base and whipped soap. There was quite a bit of soap frosting left-over from that project and we weren't sure what to do with it. Could it be re-used, re-mixed, remelted, or was it a total waste? We did some experimenting to find those answers.

How To: Apply artistic impressionist makeup

Paint up some pretty drama using layers of color and texture. From clothing to the makeup, Impressionism was celebrated on the spring runways by mixing textures and colors to create light and movement. Here, catch up with makeup artist Sylvia Del Orto for the skinny on how to score this gorgeous look.

How To: Make Iraqi sambusac

The Jewish-Iraqi version of the samosa or empanada is one of the most delicious snacks you'll ever eat. Fried golden and filled with a fantastic mix of chickpeas, spices, and parsley.

How To: Make vegan lentil burgers

If you missed my performance at this year's Vegetarian Food Fair - or if you spent the whole session marveling at my incredible charisma and missed the actual content of the demo - here's a more permanent version. Like most things I do, the recipe changed since we shot this - try adding some apple cider vinegar to the mix for a different flavor!

How To: Make venison salami

This is a short video teaching you how to make beef, venison, or beef & venison salami. Commonly available vertical sausage stuffer and mixer were used to produce 2-5lb salamis. The process excludes the grind but is concentrated on the mixing, stuffing, and cooking process in a residential environment. Slicing and packing are touched on lightly using a commercial slicer and residential vacuum sealer. The recipe is available at the end.

How To: Make a venison pastrami log

This is a short video on how to make beef, venison, or beef & venison pastrami log. Commonly available vertical sausage stuffer and mixer are used to produce 2-5lb pastrami logs. The process excludes the grind but is concentrated on the mixing, stuffing, and cooking process in a residential environment. Slicing and packing are touched on lightly using a commercial slicer and residential vacuum sealer. The recipe is available at the end.