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Robert Sutor

Robert Sutor's Public Library

about 8 hours ago

"Due to its tremendous popularity, the iPhone has no shortage of third-party accessories. In fact, it's got to be the smartphone with the most accessories available out there for pretty much anything one could think of — and then some. This includes several camera accessories to make the best out of the iPhone's already impressive camera, either by mounting it perfectly to get the right angle, or adding an external lens to get DSLR-like results."

about 10 hours ago

"Sharpen your skills with online graduate courses and certificates in data science and optimization. Learn how to gather and analyze large amounts of data, and how to use that data to manage risk and make important financial decisions. Connect worldwide to the research and teaching of Stanford University faculty."

Aug 27, 15

"That's why we love compound butters. Anything you can imagine—herbs, zests, salts, seaweed, cheeses, chiles, jerky, syrups, fruit—can be incorporated into this instant condiment. Depending on the ingredients, compound butters will keep for a very long time in the fridge, and indefinitely in the freezer. Just take out a disc of green-pepper butter to garnish grilled porkchops, or put out a dish of softened honey-orange butter to spread on fluffy warm biscuits at brunch."

Aug 27, 15

"When caramelizing onions, there is a right color for the right job—you just have to learn how far to take ’em. No matter if you’re using yellow, white, or sweet onions, be sure to use a large, wide pot or skillet: This will help the water evaporate so the slices caramelize instead of steam. Cook them in a neutral oil like grapeseed (butter will burn) over medium-low heat, season with salt, and stir occasionally. If done properly (read: slowly), you shouldn’t need to add any water. But if you notice some sticking or premature browning, add a splash or two of water. Oh, and remember: This is not a quick process. Onions can take anywhere from 45 to 60 minutes to properly caramelize."

Aug 27, 15

"Our love for avocados knows no bounds. We pile it on toast. We sneak it into smoothies. We blend it with sour cream because we’re crazy like that. But, as with so many other areas of life, it turns out the Internet (and YouTube in particular) had much to teach us about just how far you can take our favorite food. Here are a dozen of the most creative and unusual recipes we found, from avocado brownies to avocado frosting."

Aug 27, 15

"There’s no real hard and fast rule for how to compensate yourself as the CEO of your own startup, but it’s safe to say you shouldn’t count on a six-figure salary, at least initially."

Aug 27, 15

"This genius pasta makes its own sauce, all in one pan, in 9 minutes—you've probably already cooked it (or at least thought about it). After Martha Stewart Living magazine published the recipe in June 2013, it splashed all over the internet (including right here, sploosh), and got a lot of people out of their weeknight cooking ruts. It meant that cooking pasta no longer had to start with waiting for a big pot of water to boil, or end with trying to meld plain noodles with a cohesive sauce. One pan. 9 minutes."

Aug 26, 15

"He had one last chance to make it real. Or at least that's how the story goes. With 1975's Born to Run, a 25-year-old Bruce Springsteen felt like his very life was on the line, which is probably why he drove himself — and the E Street Band — to the brink of breakdown over the tortured months of its creation. In November 2005, a couple of hours before going onstage for a show on his solo Devils and Dust tour, Springsteen called Rolling Stone to talk about making Born to Run. On the 40th anniversary of the album's release, here is the full transcript of that conversation, published for the first time."

Aug 24, 15

"Until I wrote about a very unusual robbery three years ago, I really did not know much about the industry that produces most of the syrup bottled by Maple Joe and other processors around the world. It is, I found, a far cry from the bucolic scenes of a farmer, his horse and a sugar shack printed on the most common syrup packaging in Quebec."

Aug 24, 15

"Before you add the fish, make sure the grate is very hot. This allows the radiant heat to begin cooking the fish before it even makes physical contact."

Aug 24, 15

"Grilled chicken breast isn't really about the meat itself but the way it's seasoned or sauced. Here are nine ways to flavor your chicken so it's anything but plain."

Aug 24, 15

"Panicked yet? Don't be. There's a lot of good—and real—olive oil out there. For guidance, we turned to Eryn Balch, NAOOA's executive vice president, and to the website Truth in Olive Oil, run by journalist Tom Mueller, author of the book Extra Virginity: The Sublime and Scandalous World of Olive Oil. Here’s their best advice on how to buy olive oil."

Aug 24, 15

"You know what we’re literally always in the mood for? A good seafood roll. Crab, shrimp, or lobster—we don’t discriminate. Just toss that meat in mayo (or butter), pile it in a split-top roll, and hand it off, preferably with a cold beer and bag of chips. These are our favorite seafood roll recipes to make at home. Claws up!"

Aug 24, 15

"An Indian meal really hits the spot after a long day, but making a classic tomato curry base for meals involves a motley of steps: softening and caramelizing onions and cooking ginger, garlic, and spices until they go from raw and pungent to something altogether more aromatic and irresistible. It can be a tall order during the week! The good news is that Indian Tomato Curry Sauce is simple to make ahead over the weekend and turn into versatile weekday meals later."

Aug 24, 15

"I snagged the recipe for the popular Ritz cracker-crusted bluefish, which is a rich but incredibly simple dish (only 4 ingredients!) that showcases the delicate flavor of the fish. The Ritz crackers give the crust a crunchy, buttery flavor (you can substitute another cracker in a pinch). And to gild the lily, the fish is cooked and baked in bacon fat."

Aug 22, 15

"Wine School, a monthly column, invites you to drink wine with Eric Asimov. In each installment, Mr. Asimov chooses a type of wine for you to try at home. As you try the wines, ask yourself these questions and post your responses in the comments section. At the end of the month, Mr. Asimov will address some of the points in your comments and answer questions in a follow-up column."

Aug 22, 15

"Bordeaux is not the kind of wine most people fall for instantly. It lacks the sweet come-on that can be so seductive initially, but soon grows tiring. Instead, it’s a little austere, a bit reticent, especially when it’s young. But with time, Bordeaux reveals its many wonderful attributes. It’s a wine you learn to love."

Aug 22, 15

"White Bordeaux is generally a blended wine, mostly of sauvignon blanc and sémillon, with perhaps a few others like sauvignon gris and some more obscure grapes. But my guess is that it will not remind you of other sauvignon blanc wines. Is it because of the terroir? The addition of other grapes? The winemaking techniques? Maybe all three."

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