Garden Tower Vertical Container Garden

The Garden Tower Vertical Container Garden that allows you to grow 50+ plants in just 4 square feet of space. In this episode, John will share why the Garden Tower is unique and why it is the best vertical tower garden system he has found to date. The Garden Tower will allow you to have a vegetable garden where your normally couldn't such as on a patio, balcony, deck, sidewalk or driveway.

Homemade Lemon Gumdrops by yoyomax12

These stay nice and soft and moist for days after making them and they do not get super sticky. Once you roll them in sugar they will stay non-sticky.

You can add any kind of extract and colour to these.
I may have overheated my sugar/corn syrup as it had yellowed (I will have to test my candy thermometer) and this would influence the final colour of the candy. Mine turned out kind of orange-y when I added the yellow.

The fruit pectin is what makes them gel and solidify (same stuff you use to make jam and jelly). I am not aware of any substitutes.

You could probably use a thick syrup or honey in place of the corn syrup but I've never tried it, so I can't tell you if the results will be good or not.
Some stores may sell this as "liquid glucose"

You do need a candy thermometer for this. You can determine if you have reached the "soft crack" stage by dropping a small amount of the boiling liquid into some ice water. There are photos and resources online that may help you understand this if you google "candy making stages"
Like this one:
http://candy.about.com/od/candybasics...

For those of you that will say "this has a lot of sugar in it", yes this does, this is candy.
I am not recommending that you eat this for dinner for a week. It has the same amount of sugar as the gumdrops you would buy at a store.

I'm sure you could try to put these in silicone molds to form shapes (if you don't like the cube shape), the trick would be finding small enough ones. These is very sweet and needs to be in small pieces.

Recipe:

1 cup sugar
1 cup light corn syrup
3/4 cup water
1 package (1 3/4 oz) powdered fruit pectin (I used 4.5 tablespoons).
1/2 tsp baking soda
1 1/2 teaspoons of flavoured extract (lemon, orange, cherry, peppermint etc)
1 teaspoon of citrus peel (for orange or lemon gumdrops)
Food colour (optional)
Additional granulated sugar for rolling gumdrops in after completion.

Line a 9x5" loaf pan with aluminum foil and grease the foil with butter or cooking spray.
In a large saucepan combine the corn syrup and 1 cup sugar and heat mixture on med-high, stirring constantly until it boils.
'
**note *** The original recipe calls for spraying the saucepan with cooking spray prior to adding the ingredients, it did this, but I found that it didn't make much of a difference in clean up. The sugar stuck to the sides anyway

Once boiling stir only occasionally.
Continue to boil about 9 minutes until the mixture reaches 280F (soft crack stage).
Once it has reached that temperature, take it off the heat.

While the sugar/ corn syrup is boiling you can prepare the following:
In a medium saucepan combine the water, pectin and baking soda (it will foam up a bit). Cook and stir over high heat until mixture boils (about 2 minutes, it won't take long).
I say cook it for two minutes in the video, but it takes two minutes to come to a boil, once it is at a boil, turn the heat off.

Carefully pour the corn syrup mixture in a thin stream into the pectin mixture, stirring constantly. Cook and stir one minute longer over medium high heat.

Remove from heat, add food colour, extract and citrus peel (if using it) and stir.
Pour into prepared loaf pan and let stand until firm.
Cut into squares and roll in additional sugar if desired.
I kept these in a container at room temperature.

How to Make a Tabletop Waterfall by LizardLandscapes

Learn how to make a tabletop waterfall or tabletop fountain for your indoor landscape from a lot of Polystyrene foam boards, foam cutter, Silicone Sealant, Foamcoat, acrylic paint, acrylic sealant.

Chicken and Chorizo Stew by Julie Goodwin, Thermomix Ambassador

Chicken and Chorizo Stew by Julie Goodwin, Thermomix Ambassador

Thermomix Ambassador, first ever MasterChef winner and Australia's favourite home cook, Julie Goodwin, demonstrates how to make a Chicken and chorizo stew in a Thermomix.

INGREDIENTS:

Portions4 portion(s)
2 chorizo sausages, (about 310 g), cut lengthways into halves and then into 1cm slices
40 g olive oil
600 g skinless chicken thigh fillets, cut into strips (about 1 cm x 5 cm)
1 brown onion, (about 140 g) cut into halves
1 garlic clove
1 long red chilli, deseeded
1 red capsicum,, (150 g) deseeded and roughly chopped
70 g tomato paste
400 g canned chopped tomatoes
½ tsp sea salt
¼ tsp Freshly ground black pepper
100 g dried risoni pasta
250 g liquid beef stock (see tips)

RECIPE'S PREPARATION:
1. Place chorizo and 20g of the oil into mixing bowl and cook 6 min/100°C/counter-clockwise operation/speed 1 with measuring cup removed and simmering basket on mixing bowl lid. Set aside.

2. Place remaining 20g oil and chicken strips into mixing bowl and cook 10min/100°C/counter-clockwise operation/Gentle stir setting. Set aside with the chorizo.

3. Place brown onion, garlic clove, long red chilli and red capsicum into mixing bowl and blend 5 sec/speed 10. Scrape down sides of mixing bowl with spatula, then repeat blending 5 sec/speed 10.

4. Add tomato paste, canned tomatoes, salt and pepper and cook 13 min/Varoma/speed 2 with measuring cup removed and simmering basket on mixing bowl lid.

5. Add cooked chorizo and chicken and all remaining ingredients and cook 15 min/100°C/counter-clockwise operation/Gentle stir setting with measuring cup removed and simmering basket on mixing bowl lid. Transfer to a ThermoServer and allow to ret of five minutes before serving


TIP:

Serve Chicken and chorizo stew with a green salad and fresh bread.

If you prefer a spicier stew, don't deseed your chilli.

You can make your own Meat stock concentrate in the Thermomix (see recipe below). Simply subsitute the liquid beef stock for ½ tbsp of Meat stock concentrate diluted in 250 g water.

TM meat stock concentrate: Place 300 g sinew-free meat (e.g. beef, lamb) into mixing bowl and mince 5 sec/speed 7. Set aside. Place 300 g mixed vegetables (e.g. celery stalk, carrot, onion, garlic, tomato) and 4 sprigs fresh herbs of choice into mixing bowl and chop 10 sec/speed 5. Add 150 g sea salt; 30 g red wine; 1 dried bay leaf; 4 whole cloves and; reserved meat mince and cook 25 min/Varoma/speed 2 with MC removed and TM basket on mixing bowl lid. Remove TM basket, replace MC and blend 1 min/speed 7, gradually increasing speed from speed 1 to speed 7.

VARIATION:

Gluten free version: replace the risoni with rice and ensure you purchase gluten free chorizo. Cooking time will vary depending on the type of rice used. Pre-soak brown rice overnight to reduce cooking time.

Chocolate Truffles by Kenwood

The new Kenwood Cooking Chef is the first appliance to fully combine food preparation and Induction cooking

Ingredients

50g cake trimmings
50g butter or margarine
50g caster sugar
50g icing sugar
2 tablespoons of cocoa powder
5g ground almonds
A drop of almond essence
Chocolate sprinkles
Paper sweet cases

Preparation time: 10 minutes
Cooking time: 15 minutes
Tools:  Creaming beater
Difficulty: Easy

Method

1. Crumble the cake trimmings with your fingers.
2. Place butter and sugar in the mixer bowl and mixwith the creaming beater until soft and fluffy.
3. Sieve together icing sugar and cocoa and add to the mixer bowl. Add the ground almonds and almond essence. Mix together.
4. Beat the cake crumbs into the cocoa mixture using a wooden spoon. It should be very stiff.
5. Take a small spoonful of the mixture and roll into a ball with the palm of your hand.
6. Roll each truffle in chocolate sprinkles until well coated. Then put in the paper sweet cases.

source: http://www.kenwoodworld.com

Chocolate Truffles Recipe HOW TO COOK THAT Chocolate Truffle by Ann Reardon

Is there a better gift than home made chocolate truffles? They cost you an arm and a leg at the chocolatiers and yet you can make them yourself for a fraction of the cost.

You will need your chosen truffle fillings (recipes below and demonstrated in the video) plus tempered chocolate for dipping the truffles.  If you chocolate is not in temper your truffles will be soft and melting at room temperature.

Please read this post first on what chocolate to use and how to temper chocolate.
https://www.howtocookthat.net/public_html/how-to-temper-chocolate-in-the-microwave/

Chocolate Truffles Recipe

300g (10.58 ounces) of tempered dark chocolate covered 20 truffles (6 of them in a mold and of the 14 cubes), with 90g (3.17 ounces) of chocolate left over (you need the extra so you have enough to dip the truffles).

If you make all of the fillings below you will make 71 truffles and will need 835g (29.45 ounces) of tempered chocolate for covering them.

Ginger Chocolate Truffle Recipe

Makes 12 squares of ganache filling in the size shown
3 tablespoons (45ml) cream
6 thin slices of peeled fresh ginger
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

Chocolate transfer sheet for decorating

Chocolate Mint Truffle Recipe

Makes 7 truffles in the size shown

3 tablespoons (45ml) cream
4 fresh mint leaves
100g (3.53 ounces) chocolate (milk, dark or white)

unsweetened cocoa powder for rolling

Chilli and Sea Salt Truffle Recipe

Makes 12 squares of ganache filling in the size shown

3 tablespoons (45ml) cream
1 teaspoon crushed chilli
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

pinch sea salt flakes for decorating

Popping Sugar Truffle Recipe

Makes 12 squares of ganache filling in the size shown

3 tablespoons (45ml) cream
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

Coffee Truffle Recipe

Makes enough filling to pipe into 16 truffles in the size shown
3 tablespoons (45ml) cream
1/4 teaspoon instant coffee granules
100g (3.53 ounces) chocolate (milk, dark or white)
chocolate mold

tempered chocolate for covering, see top of post for details

Pistachio Chocolate Truffles

Makes 12 squares of ganache filling in the size shown3 tablespoons (60ml) cream
1 tablespoon pistachio nuts
100g (3.53 ounces) chocolate (milk, dark or white)
optional – extra 15 pistachio nuts lightly roasted and cooled to put on top of the ganache squares before dipping

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

cocoa nibs for decorating

source: https://www.howtocookthat.net/public_html/chocolate-truffles-recipe/

Infrared ray wellbeing roaster, ZAIGLE

As nonpolluting light energy, infrared rays are the rays delivering the heat of all types of light energy including the solar heat. Depending on wavelength range, infrared rays are divided into far, medium, and short infrared rays, but their efficiencies are all great

(Other than conduction and radiation, the infrared rays deliver the heat of light).

In case of short infrared rays developed recently, the heat delivery efficiency and treatment function are especially more excellent than far and medium infrared rays.

Meat
 Like boiled meat with crispy outside but moist inside, the meat does not dry, even left a long time. No smell lingers, and no oil splashes.

Seafood
Even fish (sea food) is not turned over, and the inside of fish is cooked well with drying. You can eat even the shells of shrimps.

Vegetable
Although vegetables are put a long time on the pan, they are cooked well without drying. You can eat cooked Kimchi without burning.

Other usage
It is also good to warm up food like bread for breakfast.

How To Make Own Terrarium by Good Earth Garden Centre

The Good Earth's own plant whisperer Steve teaches us how to make a terrarium, step by step!

wikipedia: A terrarium is a type of miniature ecosystem of plants. Terrariums are usually sealable glass containers that can be opened for maintenance and to access the plants inside. However, this is not essential, terrariums can also be made using other transparent materials and some are open to the atmosphere rather than being sealed. Terrariums are often kept as decorative or ornamental items in the same way as aquariums.

Closed terrariums create a unique environment for plant growth, the transparent walls allow for both heat and light to enter the terrarium. The sealed container combined with the heat entering the terrarium allows for the creation of a small scale water cycle. This happens because moisture from both the soil and plants evaporates in the elevated temperatures inside the terrarium. This water vapour then condenses on the walls of the container, and eventually falls back to the plants and soil below. This contributes to creating an ideal environment for growing plants due to the constant supply of water, thereby preventing the plants from becoming over dry. In addition to this, the light that passes through the transparent material of the terrarium allows for the plants within to photosynthesise, an important aspect of plant growth.

Jamie's Awesome Roast Turkey by Jamie Oliver

Jamie Oliver shows you the best way to prepare and roast a turkey. With a delicious flavoured butter, top stuffing tips, and safe cooking times & tempretures, this easy step-by-step guide will help you feel confident this Christmas Day.

How do you like to prepare your roast turkey? Any great tips to share? Get involved and leave a message in the comment box below -- we'd love to hear from you!

Ingredients:

• 6.5-8 kg higher-welfare turkey
• flavoured butter
• 2-4 clementines
• a few sprigs of fresh herbs
• 1 sprig of fresh rosemary
• stuffing
• 2-3 carrots
• 3 onions, peeled
• 2 sticks celery

Take your turkey out of the fridge a few hours before you are ready to put it in the oven so it has time to come up to room temperature. That flavoured butter will already be under the skin so you'll only need a few tweaks to finish it off. Halve the clementines and pop them in the cavity with a few more sprigs of fresh herbs like rosemary, bay and thyme. The fruit will steam and flavour the birds in a really lovely way. Take the fresh rosemary, pull off the leaves at the bottom then spear that through the loose skin around the cavity to hold it together and keep it from shrinking back as the turkey cooks.

Open up the neck cavity and pack as much stuffing as possible in there, then carefully pull the skin back over the cavity, tuck it under the bird and pop it in the roasting tray. If you've already made your gravy like I've done, you won't need a vegetable trivet, if not, do that now by roughly chopping the carrots, onions and celery sticks. Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4. 

As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven. But there are so many variables such as the sort of oven you have and the quality of your bird. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 3½ hours, remove the foil so the skin gets golden and crispy. If you are at all worried just stick a meat thermometer in the thickest part of the breast. When the internal temperature has reached 65ºC for a good quality bird, and about 82ºC for a cheaper bird, it's ready to come out. 

Carefully put a metal skewer in the cavity and use it to lift the bird and angle it over the roasting tray so all of the juices from the cavity run out. Move the turkey to a platter then cover it with a double layer of tinfoil and 2 tea towels to keep it warm while it rests for at least 30 minutes.

Jamie’s website: http://goo.gl/31cdxb

Exclusive Wolfgang Puck Pressure Oven Prime Rib with Garlic and Herbs in 40 Minutes by SurLaTableCorp

Serves: Serves 8 to 10

Ingredients:

1 6-pound prime rib, tied
1 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
10 cloves garlic, chopped

Procedures:

After removing the prime rib from the refrigerator, allow it to sit at room temperature for about 30 to 40 minutes to ensure even cooking.

Rub the tied prime rib with 1 cup of oil and season heavily with salt and pepper on all sides. Rub the roast with the chopped herbs and garlic on all sides,

Place the prime rib in the roasting pan on the rack provided. Cook for 45 minutes for rare, 50 minutes for medium and 55 minutes for medium well.

Remove the roast from the oven at desired temperature and let it rest for 15 minutes before slicing.

Wolfgang Puck Worldwide Inc., (c) 2010

How to Create a Patio Pond by Aquascape by Aquascape4

Now everyone can enjoy a water garden, even if you only have a balcony to enjoy outdoor living. Scott Rhodes, director of product marketing for Aquascape, highlights how easy it is to create a container water garden with the Aquascape Aquatic Patio Pond.

How to make White Chokolate by Todd's Kitchen

This video recipe will show you how to make white chocolate in your own home.

Ingredients:

50g cocoa butter
1/3 cup icing sugar
1/2 tsp powdered milk
1/2 tsp vanilla extract
Pinch of salt


Todd's Kitchen
https://www.facebook.com/toddskitchen

In this 23 minute video, you will see professional aquascaper, and founder of The Green machine- James Findley creating a planted aquarium from scratch. We'll take you step by step through the process so you can understand the technical and artistic decisions James makes at each stage.

James is using one of the most popular sized aquariums on the market- a 60 cm wide, by 30 deep, by 36 cm high, 64.8 litre ADA Cube Garden.

ADA Cube Gardens are made from low-iron, higher clarity glass, which results in a brighter, more vibrant view of your planted tank.

James is well known for creating Supertanks such as Nature's Chaos, Arizona, and Reciprocity, so it is interesting to see him planting a more average sized home aquarium.

How to Make Homemade Sausage With KitchenAid® Stand Mixer by Food Farmer Earth

All the meat that Finley uses, including for sausage making, and charcuterie items, he carefully sources from farmers he knows and trusts. How an animal is raised, fed, and treated throughout their entire life is an important part of the story, as is how the slaughtered animal is processed by the butcher, both aspects are key determinants in the final taste and quality of the products that Finley makes.

Food Farmer Earth - a journey of wide discovery about our food
http://www.youtube.com/ffe

Subscribe to Food Farmer Earth-receive the latest videos
http://www.youtube.com/subscription_c...

Visit Cooking Up a Story for more stories, recipes, photos, and complete written posts
http://cookingupastory.com

Waring Soup Maker, Demo for Soups and Satay Sauce

The All-in-One Soup Maker creates healthy soup from start to finish in just 20 minutes. This innovative product allows you to pack away pots, pans and your hand blender and achieve the same results in one place.

FRY The Soup Maker will brown your onions and garlic in less than 2 minutes.

COOK Once your soup has come to the boil, set to simmer and the soup maker will even beep to tell you when it's ready.

BLEND The Soup Maker can be used as both a Soup Maker and a traditional Blender. Once the cooking process is finished you can blend soup to perfect consistency, or for cool ingredients you can produce fresh or frozen smoothies, puree's or even turn ice to the consistency of snow.

Features:

• Create fresh, wholesome soup from raw ingredients in just 20 minutes
• 1000W element heats up the non-stick cooking plate in seconds
• 3 heat settings (low, high, simmer) for total control
• Stir function mixes ingredients during cooking
• 550W powerful blender with 4 speed settings plus pulse for perfect consistency
• Can be used as a regular blender, perfect for smoothies and crushing ice
• Glass jar with 1.4L capacity for hot ingredients and 1.75L for cold ingredients
• Easy to use controls with countdown timer
• Triple seal lid for total confidence when blending
• 3 year guarantee

Ice Cream Maker - Cuisinart ICE-21 - REVIEW by JimsReviewRoom

From Cuisinart: Frozen Yogurt – Ice Cream & Sorbet Maker

Now you can enjoy the finest homemade frozen treats – at home! The fully automatic Cuisinart® Frozen Yogurt – Ice Cream & Sorbet Maker lets you make your favorites in 20 minutes or less, with no fuss and no mess. Just add ingredients to the bowl, press ON and the machine does the rest!

Features

New patent-pending mixing paddle makes frozen treats in 20 minutes or less! 

Large capacity – makes up to 1½ quarts

Double-insulated freezer bowl eliminates the need for ice

Easy-lock lid with large spout makes adding ingredients simple and mess free

See more at: http://www.cuisinart.com/products/ice_cream/ice-21.html#sthash.uUJLKBLV.dpuf

DIY Vertical Succulent Garden, Creative Ideas by Lowe's Home Improvement

A mix between container gardening and vertical gardening, this creative way to plant a succulent garden is a fun DIY project. You can build frames for your succulents to hang vertical, similar to a living wall planter. Click here for full details on Lowes.com: http://low.es/1ftBETD

How iRobot Roomba® Vacuum Cleaning Robot Works Review

See how Roomba vacuums your carpets and hard floors, automatically adjusting between floor types and avoiding stairs and other drop-offs.  iRobot Roomba, Vacuum Cleaning Robot
Introducing our most advanced Roomba ever. Roomba 800 Series robots use the revolutionary AeroForce™ Performance Cleaning System to clean floors like no vacuum has ever cleaned before. Proven to remove up to 50% more dirt, dust, hair and debris than previous Roomba models, Roomba 800 Series delivers maximum cleaning performance with less maintenance hassle.

Gutter Garden Creative Ideas by Lowe's Home Improvement.

Here's a fun vertical gardening idea. Learn how to make a rain gutter garden on your yard fence. For full project details, Green up a plain fence while keeping pests out of your garden produce. Turn pieces of gutter into containers for herbs and leafy vegetables. click here: http://low.es/1i8p6p6





















Step 1
From 1 x 4 pressure-treated lumber, cut two pieces 62 inches long and four pieces 34 inches long.

Step 2
Drive pocket-hole screws
On a flat work surface, lay out the two horizontal frame pieces and four vertical pieces upside down as shown on the Gutter Garden Frame Project Diagram. Follow the instructions that came with your pocket-hole drilling jig to drill two holes at each joint. Apply Liquid Nails adhesive and screw the frame together.

Step 3
 Drill drain holes
Use a miter saw or handsaw to cut the plastic gutters into four 5-foot lengths. Use sandpaper to clean up the cut ends and attach caps to both ends of each piece. Drill 1/4-inch drain holes near the left end of two sections and near the right end of the other two.

Step 4
On the back side of the frame at the top, use a square and pencil to mark lines 1-3/4 inches and 17-3/4 inches from both ends (centered above the vertical pieces). Hold a 1-inch corner bracket with the corner even with the top of the frame and mark the screw hole location where it crosses the lines. Then drill 3/32-inch pilot holes for the brackets.

Step 5
Measure the gutter bracket locations
Draw centered lines the length of the two center boards and extend the lines over the two horizontal boards at each joint. Measuring down the left line from the top edge of the frame, mark the line at 2-1/4 inches, 13-1/4 inches, 24-1/2 inches, and 35-1/4 inches. On the right side, mark the line at 2 inches, 13-1/2 inches, 24-1/4 inches, and 35-1/2 inches. This allows the gutters to tilt slightly and drain excess water.

Step 6
 Screw gutter brackets to the frame
Align the gutter bracket top edge with one of the marks on a centered line and mark the mounting screw location. Drill a 9/64-inch pilot hole and use rust-resistant screws to fasten the bracket to the frame. Repeat for the remaining brackets. Avoid overtightening the brackets.

Step 7
Rest a gutter section with the drain holes on the left end loosely on the top brackets and inset 1 inch from the left or right edge of the frame. Tilt and press it into the upper brackets until it pops in place. Then install a gutter with the holes on the right in the brackets below that. Alternate left and right for the remaining two gutters.

Step 8
 Add the mounting brackets
Screw the mounting brackets to the back using the pilot holes drilled in Step 4. Hold the frame against the top crossbeam of the fence where you'll install it and screw the corner brackets to the crossbeam.

Step 9
 Add soil and plants to the gutters
Add a light planting mix to the gutters, filling them to 3/4 inch from the top. Then add the plants or seeds of your choice.

Pizzeria Pronto Outdoor Pizza Oven in Just 10 Minutes by SurLaTableCorp

Whether cooking pizzeria-style pizzas on your patio, camping, or tailgating for your favorite team, you'll love this portable pizza party. Delivering flawless pizzas in as little as five minutes, this incredible outdoor oven includes innovative features such as dual cordierite stones, a reflective heat shield, and a moisture vent for perfectly crisp, mouth-watering pizzas every time. The portable oven runs on propane, is easy to assemble and disassemble, and preheats in just 10 minutes.