Wednesday, February 28, 2007
not recipes
garlic crusher, at The Kitchen
creative mixer applications, at Ask Metafilter
interesting chocolates at Shelterrific
miracle fruit at Boing Boing
experimenting with how to peel garlic, a photo essay to discover the easiest way, at Accidental Hedonist
products to get the perfect egg, at Chow
on flour and whole grains, at Food Chronicles
the bunny vs. the blue box a revealing look at Annie's Mac and Cheese, at Slate
kitchen clueless, resources for the very beginner, at Ask Metafilter (I need one of these too)
extra tasty, drink database (and they get the jasmine right!), from those people who do Threadless
creative mixer applications, at Ask Metafilter
interesting chocolates at Shelterrific
miracle fruit at Boing Boing
experimenting with how to peel garlic, a photo essay to discover the easiest way, at Accidental Hedonist
products to get the perfect egg, at Chow
on flour and whole grains, at Food Chronicles
the bunny vs. the blue box a revealing look at Annie's Mac and Cheese, at Slate
kitchen clueless, resources for the very beginner, at Ask Metafilter (I need one of these too)
extra tasty, drink database (and they get the jasmine right!), from those people who do Threadless
categories: food, links extravaganza
Annie's Mac and Cheese will never quite be the same to me again. Thanks for the link...I think... In any case, I think you've inspired me to be a little less lazy!
Comment by Claire — February 28, 2007 @ 1:37 pm
You might be interested in this followup from the CEO of Annie's in the comments of a post on Megnut.com on the subject.
Comment by susan — February 28, 2007 @ 3:56 pm
I LOVE your website! I checked it regularly awhile back and somehow lost it. I've just now stumbled across it again and am adding it to my blogroll straight away! Thanks!!
Comment by Jenn — February 28, 2007 @ 6:08 pm
Thanks for sharing the links! They're all such interesting finds!
Comment by Vincci — February 28, 2007 @ 10:05 pm
I have a great garlic peeler where you roll the garlic in it to remove the skin. It is similar in concept to the tube but is actually flat. If the garlic doesn't need to be intact, I use the flat side of a chef knife.
Comment by Sarah — March 1, 2007 @ 8:49 am