Flank steak roll

Flank has a lot of structure.
You may choose it to substitute corned beef in Irish corned beef stew --  in case you want to cut corners and get over with cooking faster.

Flank steak roll could become an exquisite affair by itself.
Put you oven on 500F.
Chop an onion and grate a fat carrot, roll them into flank with some salt massaged into it, place the roll edge down,  salt some more on the outside.
Cook in the oval  French oven pan.
It will take about 35-40 minutes depending on the size of the flank.
Once ready, cut as a roll, serve with buckwheat and don't forget to pour the beef stock on it.     
 

Add good red wine and intelligent dinner companion and enjoy.  

Apple juice jelly dessert

Take 4 envelopes of Knox Gelatin.
Start heating 3 cups of apple juice.
Sprinkle 1 cup of cold apple juice with gelatin in a large bowl, let it stand for 1-2 minutes.
Pour hot juice into the bowl and stir till gelatin completely dissolves.

Put silicone muffin pan on a metal baking sheet.
Pour jelly-to-be into the muffin forms.
Refrigerate for at least 3 hours.

To serve, turn silicone form inside-out to get jelly on dessert plate.
Top with fresh fruit and / or whipped cream. 

This jelly has very little sugar and taste, so you may experiment with adding Habañero chili peppers to apple juice while it's being heated. Enjoy!

3D fashion accessories are here

If you are a future-absorbing fashionable being,
order a tie warm from 3D printer at Cheloni in time for 2015 New Year's party.

I know a girl who is wearing them to work.
Great conversation-starter. I mean I talked to her during elevator ride.
She gave a 30 second spiel on environment and woman's place in workforce.   
Biodegradable ties, yes, here they are.
Apparently, work equally well for men and women.
Great color selection of solids and combos (hers was pink and black).

Garlic chopper vs. garlic mincer

Garlic choppers and mincers


But how about traditional two-step way of making garlic release it's juices, aroma, taste by first smashing it with the flat of a knife and then chopping the clove?
One wide knife - two "garlic" functions.

But wait! There is Van Vacter Garlic Knife  
(I wonder if it's any use). 

I use traditional way rather than special utencil -- and to save time when large quantities of cloves should be processed, I use old-fashioned  garlic press. 
Look for industrial grade, though. Even expensive brand-name ones break (see this).