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Random Stuff about Random Things...Totally Random.

(Source: adriamercuri)

wasbella102:

By Ademaro Bardelli

wasbella102:

By Ademaro Bardelli

carnetimaginaire:

Nicholas Heidelbach, A book at bedtime

carnetimaginaire:

Nicholas Heidelbach, A book at bedtime

dailychow:

Chocolate Cream Pie


Chocolate Cream Pievegan, makes one pie 13 ounces silken tofu 1/2 tsp pink sea salt 3/4 cup coconut soy creamer (any non-dairy milk sub/creamer will work) 3 Tbsp virgin coconut oil spread (or pure virgin coconut oil) 1/4 cup raw cacao powder 1 cup grade B maple syrup (or agave syrup) 1 Tbsp agar agar (not essential - but will make your pie much more firm/gelled 1 vegan pie crust 1 box Mimiccreme Healthy Top almond/cashew topping (aka, vegan cool whip) 1 Tbsp chocolate vegan sprinkelz note: for raw cacao powder - cocoa powder will work too, but adjust sweetness as needed - and taste as you go.To Make: 1. First bake your vegan pie crust until lightly browned. Set aside. You can use a pre-made frozen shell or make your own crust I show you how here: Vegan Pie Crust how-to video. 2. Add your soy or coconut creamer to a small sauce pan. Add agar agar and a splash of the maple syrup. Bring to a boil. Continuously stir as until agar agar dissolves into liquid. This will take about 3-5 minutes. Turn off heat. Then melt in the coconut oil spread. Set mixture aside to cool a bit. 3. In a high speed blender - aka Vitamix - add the following: silken tofu, remaining maple syrup, raw cacao powder, salt. Then add the agar mixture - however - I strain it through a sifter so that any loose particles of agar to not go in my pie. 4. Blend on low -> high until smooth and creamy. Do a taste test. Add more salt and or sweetener if need be. (mine was perfect though). Remember the whipped topping is sweet - so let the deep chocolate flavor shine through in your chocolate layer. 5. Pour the chocolate into your pie crust. Chill in fridge for 1-2 hours - or until the mixture is firmed and cooled completely. You will also want to place the box of whipped topping in the fridge as well. For at least 30 minutes. 6. Before serving, remove the Mimiccreme topping from fridge - scoop contents of box into large bowl. Using a hand mixer, beat on high until fluffy. Only takes about 2-3 minutes. 7. Scoop whipped topping onto chilled pie. Add chocolate sprinkles. Serve! Or chill in fridge until ready to serve. Note: the Mimiccreme is fluffiest just after whipping - so for best taste results, I’d beat and add the topping right before serving if possible.

dailychow:

Chocolate Cream Pie


Chocolate Cream Pie
vegan, makes one pie

13 ounces silken tofu
1/2 tsp pink sea salt
3/4 cup coconut soy creamer (any non-dairy milk sub/creamer will work)
3 Tbsp virgin coconut oil spread (or pure virgin coconut oil)
1/4 cup raw cacao powder
1 cup grade B maple syrup (or agave syrup)
1 Tbsp agar agar (not essential - but will make your pie much more firm/gelled

1 vegan pie crust

1 box Mimiccreme Healthy Top almond/cashew topping (aka, vegan cool whip)

1 Tbsp chocolate vegan sprinkelz

note: for raw cacao powder - cocoa powder will work too, but adjust sweetness as needed - and taste as you go.

To Make:

1. First bake your vegan pie crust until lightly browned. Set aside. You can use a pre-made frozen shell or make your own crust I show you how here: Vegan Pie Crust how-to video.

2. Add your soy or coconut creamer to a small sauce pan. Add agar agar and a splash of the maple syrup. Bring to a boil. Continuously stir as until agar agar dissolves into liquid. This will take about 3-5 minutes. Turn off heat. Then melt in the coconut oil spread. Set mixture aside to cool a bit.

3. In a high speed blender - aka Vitamix - add the following: silken tofu, remaining maple syrup, raw cacao powder, salt. Then add the agar mixture - however - I strain it through a sifter so that any loose particles of agar to not go in my pie.

4. Blend on low -> high until smooth and creamy. Do a taste test. Add more salt and or sweetener if need be. (mine was perfect though). Remember the whipped topping is sweet - so let the deep chocolate flavor shine through in your chocolate layer.

5. Pour the chocolate into your pie crust. Chill in fridge for 1-2 hours - or until the mixture is firmed and cooled completely. You will also want to place the box of whipped topping in the fridge as well. For at least 30 minutes.

6. Before serving, remove the Mimiccreme topping from fridge - scoop contents of box into large bowl. Using a hand mixer, beat on high until fluffy. Only takes about 2-3 minutes.

7. Scoop whipped topping onto chilled pie. Add chocolate sprinkles. Serve! Or chill in fridge until ready to serve. Note: the Mimiccreme is fluffiest just after whipping - so for best taste results, I’d beat and add the topping right before serving if possible.

kokoro-takeda:

Matcha Ice Cream DIY
(Taken from: http://www.duitang.com/people/mblog/38277430/detail/)

【抹茶冰激淋DIY】做法:将鸡蛋和牛奶打成蛋奶浆,加入抹茶粉,搅拌均匀。将淡奶油加糖打发后加入抹茶蛋奶浆中,混合均匀,放入冰箱冷冻。每1小时拿出来搅拌,重复三次即可。

Translation:
How to make Matcha Ice Cream: Mix egg and milk, then add matcha powder, mixing all evenly. Cream butter and sugar together and add into the matcha mixture, mixing evenly again before putting into the freezer. Remove the mixture from the freezer after an hour and stir the mixture. Repeat the above step for another 3 times.

kokoro-takeda:

Matcha Ice Cream DIY

(Taken from: http://www.duitang.com/people/mblog/38277430/detail/)

【抹茶冰激淋DIY】做法:将鸡蛋和牛奶打成蛋奶浆,加入抹茶粉,搅拌均匀。将淡奶油加糖打发后加入抹茶蛋奶浆中,混合均匀,放入冰箱冷冻。每1小时拿出来搅拌,重复三次即可。

Translation:

How to make Matcha Ice Cream: Mix egg and milk, then add matcha powder, mixing all evenly. Cream butter and sugar together and add into the matcha mixture, mixing evenly again before putting into the freezer. Remove the mixture from the freezer after an hour and stir the mixture. Repeat the above step for another 3 times.

hipsterfood:

pantry staple: almond parmesan
this is something so, so easy to put together, but if you’ve never tried it it might seem hard to make. we make a batch once a month, keeping it in an airtight container, and it  adds a ton of flavor to most any dish we make.
pour a cup of raw almonds, 1 tbsp nutritional yeast, 1-2 tsp kosher salt, and 1 tsp garlic powder into a ziploc bag. (alternatively, if you have a food processor, you can use that and skip to step four.)
close the bag, and put it into another ziploc bag and close that.
smash the almond mixture with a hammer until everything has a similar consistency, small granules.
pour into an airtight container and store in the fridge.
serve with hot pasta or on salads, or wherever else you’d use traditional parmesan.

hipsterfood:

pantry staple: almond parmesan

this is something so, so easy to put together, but if you’ve never tried it it might seem hard to make. we make a batch once a month, keeping it in an airtight container, and it  adds a ton of flavor to most any dish we make.

  1. pour a cup of raw almonds, 1 tbsp nutritional yeast, 1-2 tsp kosher salt, and 1 tsp garlic powder into a ziploc bag. (alternatively, if you have a food processor, you can use that and skip to step four.)
  2. close the bag, and put it into another ziploc bag and close that.
  3. smash the almond mixture with a hammer until everything has a similar consistency, small granules.
  4. pour into an airtight container and store in the fridge.

serve with hot pasta or on salads, or wherever else you’d use traditional parmesan.

foodblogfood:

Us Russians are a simple people, food needs longevity as well as a dollop of sour cream. Here’s a recipe I found that is pretty damn close to that of my mother for “pelmeni” - I’m fairly sure that it is traditionally a Siberian dish, but I like to think us Eastern European types have enough in common to quit the food feuds that our babushkas, bhabshas and aunts stir.Anyway, here’s the awesome recipe!DOUGH: 
3 c flour
warm boiled water
3 eggs
1 tsp salt (amount may vary to taste)
1 tsp sugar (optional)
 FILLING: 
500 g beef
500 g pork
1 onion
1/2 c beef broth
1 tsp salt
seasoning to taste
DOUGH METHOD: Sift the flour with the salt onto a smooth clean surface. Start adding the mixture of the liquids into the pile of flour in small amounts, trying to incorporate the liquid into as much flour as possible each time. After a while all the flour will be moistened; keep adding the liquid in small amounts, kneading the dough very vigorously after each time. The dough might seem soggy right after you add the mixture, but after you beat it for about minute, it takes in the moisture out, and more has to be added, actually. Keep adding the liquid until the dough becomes mixed throughout very evenly, soft enough to manage, but resilient to the touch, and very stretchy. I usually have 1 or 2 ounces left of the water mixture after the dough is done. Roll the dough into a ball, wrap in plastic wrap and place in the refrigerator for about 30-40 minutes. FILLING METHOD:to save time, you can load all the ingredients into a good food processor with a meat-cutting blade, and ground them evenly, but not too finely. Add seasonings to taste. Now you are ready for the fun part. FOLDING FUNTIMES!:
To assemble pelmeni, first you have to make thinly rolled circles of dough. You may roll out large portions of dough and cut the circles out with a glass, or roll out the pieces of dough separately. The dough should be very thin, approximately 1/32 of an inch, and look translucent. While one person is making the circles, the others can be putting the filling by tablespoons onto the middle of each circle and sealing the meat tightly.
Fold the circle over in half, squeeze the edges together all the way around, and gradually pinch the edge down as you would on a pie crust, until it looks like a braid. To make the process go faster, you can use Pelmeni mold. When you are wrapping, please make sure there are no holes in the dough if there are holes, the meat tends to be hard after cooking. As you are making the pelmeni, put them onto a flour-dusted plate, and keep dusting between layers, so they dont stick together.
To cook the pelmeni, bring a large pot of salted water or broth (for better flavor) to a boil, and load you pelmeni into the pot. They will be ready when they float to the top. Take the pelmeni out with a strainer, and serve hot, drizzled in butter, with lemon juice, vinegar and sour cream in separate dishes to be used as a garnish. You could also add a small salad made of coarsely chopped tomatoes and cucumbers in sour cream to add some refreshing color and a burst of vitamins. If you feel you have made too many pelmeni, feel free to freeze them before they are cooked; they keep in a freezer for a very long time.This recipe was sourced from: RusCuisine

foodblogfood:

Us Russians are a simple people, food needs longevity as well as a dollop of sour cream. Here’s a recipe I found that is pretty damn close to that of my mother for “pelmeni” - I’m fairly sure that it is traditionally a Siberian dish, but I like to think us Eastern European types have enough in common to quit the food feuds that our babushkas, bhabshas and aunts stir.

Anyway, here’s the awesome recipe!

DOUGH:

  • 3 c flour
  • warm boiled water
  • 3 eggs
  • 1 tsp salt (amount may vary to taste)
  • 1 tsp sugar (optional)

FILLING:

  • 500 g beef
  • 500 g pork
  • 1 onion
  • 1/2 c beef broth
  • 1 tsp salt
  • seasoning to taste

DOUGH METHOD:

Sift the flour with the salt onto a smooth clean surface. Start adding the mixture of the liquids into the pile of flour in small amounts, trying to incorporate the liquid into as much flour as possible each time. After a while all the flour will be moistened; keep adding the liquid in small amounts, kneading the dough very vigorously after each time. The dough might seem soggy right after you add the mixture, but after you beat it for about minute, it takes in the moisture out, and more has to be added, actually. Keep adding the liquid until the dough becomes mixed throughout very evenly, soft enough to manage, but resilient to the touch, and very stretchy. I usually have 1 or 2 ounces left of the water mixture after the dough is done. Roll the dough into a ball, wrap in plastic wrap and place in the refrigerator for about 30-40 minutes.

FILLING METHOD:

to save time, you can load all the ingredients into a good food processor with a meat-cutting blade, and ground them evenly, but not too finely. Add seasonings to taste. Now you are ready for the fun part.

FOLDING FUNTIMES!:

To assemble pelmeni, first you have to make thinly rolled circles of dough. You may roll out large portions of dough and cut the circles out with a glass, or roll out the pieces of dough separately. The dough should be very thin, approximately 1/32 of an inch, and look translucent. While one person is making the circles, the others can be putting the filling by tablespoons onto the middle of each circle and sealing the meat tightly.

Fold the circle over in half, squeeze the edges together all the way around, and gradually pinch the edge down as you would on a pie crust, until it looks like a braid. To make the process go faster, you can use Pelmeni mold. When you are wrapping, please make sure there are no holes in the dough if there are holes, the meat tends to be hard after cooking. As you are making the pelmeni, put them onto a flour-dusted plate, and keep dusting between layers, so they dont stick together.

To cook the pelmeni, bring a large pot of salted water or broth (for better flavor) to a boil, and load you pelmeni into the pot. They will be ready when they float to the top. Take the pelmeni out with a strainer, and serve hot, drizzled in butter, with lemon juice, vinegar and sour cream in separate dishes to be used as a garnish. You could also add a small salad made of coarsely chopped tomatoes and cucumbers in sour cream to add some refreshing color and a burst of vitamins. If you feel you have made too many pelmeni, feel free to freeze them before they are cooked; they keep in a freezer for a very long time.

This recipe was sourced from: RusCuisine

celebratewithcake:

Lemon Poppy Seed Loaf Cake


Lemon Poppy Seed Loaf CakeAdapted from Baking with JuliaBuy poppy seeds from a place that has a high turnover, they can go rancid easily so remember to keep them in the freezer when you’re done using them. Also, there are four eggs to leaven and moisten the cake yet only a minimal amount of butter, making this cake prone to drying out, so I’d advise you to keep it in a tightly sealed container (or keep tightly in plastic wrap) if you still plan to save some the following day. 
Ingredients
4 large eggs, at room temperature
1¼ cups sugar
Pinch of salt
Grated zest of 3 large lemons
1 tablespoon poppy seeds.
1¾ cups cake flour
½ teaspoon baking powder
½ cup heavy cream, at room temperature
5½ tablespoons unsalted butter, melted and cooled to room temperature

Preparation
Centre a rack in the lower third of the oven and preheat the oven to 350F. Line a 9-inch loaf pan with parchment paper. 

In a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and blended smooth. Do not let the mixture thicken. Whisk in the lemon zest and poppy seeds. 

Spoon the flour and baking powder into a sifter and sift a third of the flour mixture over the egg mixture. Whisk the flour into the eggs, mixing lightly, there’s no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is just incorporated. Whisk the heavy cream into the mixture. Switch to a spatula and gently and quickly fold in the melted butter. 

Pour the batter into the pan and bake for 50 to 60 minutes, or until the centre of the cake crowns and cracks and a toothpick inserted in the centre comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on rack. 

Once cooled, the cake should be wrapped tightly in plastic wrap. It will keep at room temperature for 3 or 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped at room temperature.

celebratewithcake:

Lemon Poppy Seed Loaf Cake

Lemon Poppy Seed Loaf Cake
Adapted from Baking with Julia

Buy poppy seeds from a place that has a high turnover, they can go rancid easily so remember to keep them in the freezer when you’re done using them. Also, there are four eggs to leaven and moisten the cake yet only a minimal amount of butter, making this cake prone to drying out, so I’d advise you to keep it in a tightly sealed container (or keep tightly in plastic wrap) if you still plan to save some the following day. 

Ingredients
4 large eggs, at room temperature
1¼ cups sugar
Pinch of salt
Grated zest of 3 large lemons
1 tablespoon poppy seeds.
1¾ cups cake flour
½ teaspoon baking powder
½ cup heavy cream, at room temperature
5½ tablespoons unsalted butter, melted and cooled to room temperature
Preparation
Centre a rack in the lower third of the oven and preheat the oven to 350F. Line a 9-inch loaf pan with parchment paper. 
In a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and blended smooth. Do not let the mixture thicken. Whisk in the lemon zest and poppy seeds.
Spoon the flour and baking powder into a sifter and sift a third of the flour mixture over the egg mixture. Whisk the flour into the eggs, mixing lightly, there’s no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is just incorporated. Whisk the heavy cream into the mixture. Switch to a spatula and gently and quickly fold in the melted butter.
Pour the batter into the pan and bake for 50 to 60 minutes, or until the centre of the cake crowns and cracks and a toothpick inserted in the centre comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on rack.
Once cooled, the cake should be wrapped tightly in plastic wrap. It will keep at room temperature for 3 or 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped at room temperature.

devidsketchbook:

RED BOWL

Red Bowl“ and White Dome“ installations deal with themes of man’s purification in both the physical and metaphysical dimension, and the shift from sacred to secular. In the Saint-Lazare Leprosarum, visitors are invited to cross a pond entering a hemisphere of 5000 tall metal rods topped with red glass marbles.

CAO | PERROT STUDIO - Located in Koreatown, between Hollywood and downtown Los Angeles.

m0iety:

Japanese designer Naoto Fukasawa takes packaging design to a whole new level through literalist design. Most brands and packaging nowadays bombard users with texts, fonts, colors and elements to stand out from the supermarket shelf. Fukasawa takes the road less traveled and created these brilliant packaging designs.

Offer: Tickets for a Great Crime Tour of London

Offer: Organic Afternoon Tea or Afternoon Tea with Prosecco for Two People

Offer: One and a Half Hour Whisky Tasting Session