Agile Practice, Recipes, Photography and Maker Magazine
Most of the times I’ve dredged food, it’s in a mixture that’s mostly flour. It’s tasty, but the seasoning doesn’t stand out. Let’s change this with a dredge that’s 33% seasoning. This dredge was pretty much made with just the herbs and spices I had sitting in the pantry.
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The first batch of JMPM Hardware Rev001 was delivered last week. After some initial testing, the board was found to be rather functional. One signal for each CT sensor was misrouted, but this is easily fixed with a jumper wire. Having the prototype also allowed proper characterization of the circuit and can be improved on by the inclusion of an…
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We love biscuits but making biscuits can be very laborious. Biscuits are perfect when they’re tender and flakey all at the same time. With the proper technique, anyone can make delicious biscuits in no time flat. This biscuit recipe is the basis for many others as it is is very flexible and can be modified for almost any occasion. I…
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Kerigaroo wanted Pastrami on Rye and like a good house husband, I obliged. We need to start with Rye Bread.
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