Nov 282011
 Posted by at 16:48 Uncategorized Comments Off on How-To: Lego Star Wars Ornaments



Lego Master (as my son would call him) Chris McVeigh has some great tutorials for making Lego Star Wars ornaments, like this Death Star and Millennium Falcon. And if you want a more traditional-looking ornament, check out his other tutorials for Lego ornaments and decor.

from blog…

Nov 282011
 Posted by at 16:48 Uncategorized Comments Off on 21 lb layer cake containing three pies

Chef David Lowery created this “Cherpumple” — a “dessert version of the turducken,” composed of “CHERry, PUMpkin and apPLE pie,” baked into three separate cakes, then assembled into an enormous layer cake.

Working in the Grand Geneva Resort pastry kitchen, I had some time to make a Cherpumple and serve it at Sunday Brunch. My Cherpumple weighed 21 lbs 10 oz and was seen by over 200 guests that Sunday. I was very pleased that it stayed standing until the final 1/8 was cut 4 hours after the first slice was taken. Will be doing this again.

Sunday Brunch Cherpumple(via Neatorama)

from Boing Boing…

Nov 282011
 Posted by at 16:16 Uncategorized Comments Off on Hogwarts Banquets Teach Pupils ‘Used To TV Dinners’ How To Eat

An academy in Grimsby is hosting Hogwarts-style banquets to teach pupils from one of the poorest areas of the UK how to use a knife and fork.

Havelock Academy, which is run by staff recruited from the armed forces, puts on a feast in their newly-renovated dining hall once a fortnight. The room is complete with long benches reminiscent of those in famous hall in the Harry Potter series and sees 900 of its students dine on shepherd’s pie and fish and chips pupils more used to eating off their laps.

Nicholas O’Sullivan, principal of the academy, told the Sunday Times: “It was clear the experience of a number of these children at home was a television dominated, on your feet, relatively fast-food experience.

“The idea for banquets wasn’t part of a programme per se about telling you to use a fork – that came accidentally.”

The dining hall at Christ Church College, Oxford, made famous as the Hogwarts hall in Harry Potter.

The meals were initially intended to promote a sense of community but highlighted a lack of table manners which many of the pupils had, including an inability to use cutlery.

The academy, which is sponsored by co-founder of Carphone Warehouse David Ross, believes encouraging children to have sit-down meals improves their confidence and self worth.

from Latest News…

Nov 282011
 Posted by at 16:16 Uncategorized Comments Off on More on Pizza Stuffing

From Slice


[Photographs: J. Kenji Lopez-Alt]

Ok, so after Adam posted about his awesome sounding garlic knot and sausage stuffing, we got to chatting a bit in the comments when it dawned on me that even though it takes it totally out of the realm of a Thanksgiving-ish stuffing, a pizza flavored stuffing made with tomatoes and mozzarella might be totally delicious in its own way.

I like to think of it sort of as a pasta bake, substituting pasta for cubed dry bread. Lazy-man’s baked ziti, if you will.


Around 1AM last night, I couldn’t wait any longer and decided then and there to try it out. Luckily, I had the ingredients I needed on hand. Essentially, it’s my classic sage dressing recipe, replacing the sage sausage for italian, getting rid of the celery, and replacing half the chicken stock with a can of whole tomatoes that I roughly pureed. To the wet mixture, I also added a couple ounces of shaved grated parm.

After adding the cubed bread and folding them in, I added about a pound’s worth of cubed up fresh mozzarella, packed it into a casserole dish, sprinkled with more grated parm, then baked it.


The cheese melts into awesome gooey pockets that stretch and ooze when you cut into it while the bread gets nice and soft, absorbing the flavor of the sausage and tomatoes. Don’t like calling it lazy-man’s pasta bake? Ok, how about hot panzanella? And while I guess this one actually is going to wind up on my Thanksgiving table, I’d be happy eating this any time of year.

About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

from Serious Eats…

Nov 282011
 Posted by at 16:03 Uncategorized Comments Off on Hangover Helper, Thanksgiving Leftovers Edition: Kentucky Hot Browns

From Drinks


[Photographs: J. Kenji Lopez-Alt]

The only bet I’ve ever won was at a Derby Day party hosted by Slice Editor Meredith Smith. The starting pistol went off just as I started on my third mint julep and Mine The Bird sprinted over the finish line before I’d even made it to my fourth, paying out 50 to 1 odds and suddenly making me $49 richer for it.

It’s one-game winning streaks like this that make me think it might be fun to be a bit more of a betting man, and if I was, I’d put double or nothing on this one: despite prohibition, Fred Schmidt, the Chef at the Brown Hotel in Louisville Kentucky in the 1920’s knew where to get whiskey. Nothing else could explain how he came up with the mother of Hangover Helpers that is The Hot Brown.

The fact that it happens to be made from roast turkey and that???at least at the L??pez-Alt household???Thanksgiving is a day about giving thanks for all the wonderful family you have then drinking copiously to try and deal with them makes the Kentucky Hot Brown the perfect morning-after meal.


The Hot Brown is ostensibly an open-faced sandwich???it starts with a piece of toasted bread (the original recipe calls for Texas Toast) and gets topped with sliced roasted turkey. But from there it leaps directly into Hangover Helper territory when a precisely measured volume (known as a morethanyoucouldreasonablyhopetoneed) of cheesy, creamy Mornay sauce is poured over the top and the whole thing is placed under the broiler to bake until bubbly.

I’ve been told by no less than two Kentuckians that if the edges of the plate do not look like this when it comes out of the broiler, you’re doing it wrong:


Once out of the oven, a couple slices of crispy bacon are placed on top, just to remind you that buried underneath that cheese is some turkey and toast. X marks the spot, and all that.

The most traditional recipe calls for a couple slices of tomato to be added, but who in their right mind has tomatoes in their kitchen in the middle of November? I skip the tomatoes and go straight for the paprika and parsley.

Get the Recipe

Kentucky Hot Brown ??

About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Get the Recipe!

from Serious Eats…

Nov 282011
 Posted by at 15:47 Uncategorized Comments Off on [New App] AirDroid Lets Your Desktop Control Your Android Phone Over WiFi Using A Simple, Gorgeous Interface


For those who spend a lot of time looking at a computer, and can’t be bothered to look at their phone very often, Sand Studio has introduced AirDroid, an app that allows users to control their Android Phone from a computer via WiFi.


The great thing about AirDroid is that it works – it’s easy to start up, and functions flawlessly (in my experience). The interface is also very polished – mimicking a desktop launcher complete with moveable icons, a task bar, and controls that allow you to do just about anything.



Official Android Police t-shirts are now on sale, with over 25 designs to call yours.

Done With This Post? You Might Also Like These:

[New App] AirDroid Lets Your Desktop Control Your Android Phone Over WiFi Using A Simple, Gorgeous Interface was written by the awesome team at Android Police.

from Android News, Apps, Games, Phones, Tablets – Android Police…