abmakulec's Profile

Display Name: abmakulec
Member Since: 1/23/14

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Belated, but finally tackled this when I was back at home in Illinois with a full woodshop at my disposal. For the copper tubing, I cleaned each piece with acetone to remove the red ink, "brushed" it with a very fine grain autobody scrubby/sanding cloth, and finished it in a clear lacquer to make sure it continued to look clean and fresh over time. Helps with the long term wear and tear.


Make this Homemade Holiday Gift:
Copper Tripod Lamp HOMEMADE HOLIDAY GIFT IDEA EXCHANGE: PROJECT #9

3/16/14 10:14 PM

Belated, but finally tackled this when I was back at home in Illinois with a full woodshop at my disposal. For the copper tubing, I cleaned each piece with acetone to remove the red ink, "brushed" it with a very fine grain autobody scrubby/sanding cloth, and finished it in a clear lacquer to make sure it continued to look clean and fresh over time. Helps with the long term wear and tear.


Make this Homemade Holiday Gift:
Copper Tripod Lamp HOMEMADE HOLIDAY GIFT IDEA EXCHANGE: PROJECT #9

3/16/14 10:14 PM

I was really excited to give this a spin, but found that the eggs (only using 3 instead of 4, which seemed overzealous) dominated the dish. To quote my lovely friend & dinner guest, "I feel like I'm eating breakfast"...which makes me think that as is, it would make an interesting breakfast casserole, but really needs more ricotta and just enough egg to bind.


Recipe: Baked Spaghetti Squash Carbonara Recipes from The Kitchn
2/20/14 12:20 AM

A bit delayed in commenting on this, but I made chapati a number of times when I was in Kenya a few years back. The key to the flaky goodness seemed to be in making the little dough balls (simple dough like the Bittman recipe), rolling them out in circles, covering them with oil, and then cutting a slid along the radius of the circle and rolling the oily dough into a little pyramid-like ball. A diagram might be necessary to really make any sense of that, but you get the idea: make oily dough layers and let the oil soak in before cooking.

Leaving these to sit for a bit allowed the oil to really soak into the dough and give that flaky texture. After letting sit for a while - the time varied - we would roll them out again, and cook them in a hot and well-oiled fry pan on an open fire. Hands down my favorite meal when I was there was chapati with red beans and kachumbari (a tomato salad)...I'm salivating just thinking about it!


Word of Mouth: Chapati
1/23/14 11:15 AM