Chicago Style Pizza in Groningen

The first apartment I lived in in Groningen had no oven. No, I don’t understand it either, but it’s not that unusual for a Dutch rental property to come with no oven or space for an oven, should the tenant wish to bring their own. For two years I roasted my chickens, legs of lamb, and occasional eggplant in a dinky little combination microwave and convection oven.

Read More

Nakashima Dining Table pt 1 – Preparing the Cleats

Last week I had some time to start working on the table. While Robert from Dikhout was preparing the stock for the posts and the stretcher, I went to work preparing the stock for the three cleats. First, I suppose, it would be good to get the terminology clear so we all know what we’re talking about. In the sketch on the right, the piece marked ‘a’ is the stretcher, the two pieces marked ‘b’ are the feet, the three pieces marked ‘c’ are the cleats, and finally the two pieces marked ‘d’ are the posts.

Read More

Sugar, butter, and salt: the three main food groups

Caramel au beurre saléI really enjoy my work. I find teaching (and research) very rewarding, but sometimes the rewards come in mysterious and unexpected ways. One of the students I am working with spent some time over the summer in France, visiting friends. When she returned, she brought me a jar of salted butter caramel sauce from Brittany! Now THAT is rewarding.

Read More

How to make a wooden spoon

If you’ve been wondering how this spoon-making process actually looks, the following series of videos posted by Robin Wood should make things a bit clearer. He divides the process in 4 steps, each accomplished with a specific tool. Roughing out is done with a hatchet or small axe, further refining of the overall shape with a knife, then the bowl of the spoon is carved out with a hook knife, before the whole thing is finished with careful smoothing cuts.

Read More
Page 5 of 7« First...34567