Mitchel Carter

13 Added | 2 Magazines | @mitchreef | Keep up with Mitchel Carter on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Mitchel Carter”

DIY: How to Make a Wallet Out of an Old Cowboy Boot!

14 Comments<p>We are thrilled today to share with you another lovely tutorial from the talented Alicia Jepsen of Jepsen LeatherGoods LLC. Last month she …


How to Make Homemade Hot Dogs With Ryan Farr of 4505 Meats

GalleryHow to Make Homemade Hot Dogs With Ryan Farr of 4505 Meats<p>I've been a fan of <b>Ryan Farr</b>, the proprietor and butcher at <b>4505 Meats</b> in San Francisco, ever since I took my first bite of his transcendent breakfast sandwich from their stand at the Ferry Plaza Market. <i>In a world of sub-par sausages</i> …

8 Stereotypically Intimidating Dishes Solved by Fail-Proof Recipes

Sometimes experimenting in the kitchen can be a little scary. Okay, maybe a lot scary. This is especially true when it comes to dishes that are either notoriously temperamental (soufflés) or difficult to pronounce (KEEN-wa) or just all-around more complicated than usual (poached eggs). Well, we …

Something to Cook: Tortilla Española

<i>Published in the January 2013 issue</i><p><i>Chef Haidar Karoum, Estadio, Washington, D.C.</i><p><b>Tortilla española</b> is the national dish of Spain, and making it is an inherited skill: You learn the inversion technique at the knee of another cook, standing by and admiring the economy and fluidity of the motion until …


A Sexy Word for a Sexy Dish: Saltimbocca

<b>This dish is about perception:</b> it looks like it takes much more time and training than it actually does. That's because the ingredients do a lot of the work for you. As the prosciutto browns, it crisps (texture), seasons (salt and fat), and seals in the chicken juices (moisture), and the artichokes …


The Only Thing to Put on Your Steak

<i>Published in the February 2013 issue</i><p><i>Chef Adam Sobel, Bourbon Steak, Washington, D.C.</i><p><b>Making a sauce in the pan</b> you just used to cook whatever the sauce will cover — in this case, a beautiful steak — is all about perception. It looks (and tastes) like it takes more time and training than it actually …


Why You Should Smoke Your Thanksgiving Bird

<b>Things you don't want on Thanksgiving:</b> cheap scotch, an argument with your father-in-law, a bland bird.<p>I can't buy your scotch or help with the in-laws. But I can solve your turkey problem: Smoke the damn thing.<p>Poultry, generally, likes fire and smoke. (Think grilled chicken.) Big birds, like …


Make your own ricotta cheese and slather it on everything:

The Surprising Thing You Have To Grill Before Summer Ends

OYSTERS. In butter.<p>As your summer grilling correspondent, I am sworn to tell you nothing but the grilling truth. So here it is: You already have all the information you need to grill shellfish, because it is ridiculously easy. Take shellfish, put on grill, remove from grill, eat. That's it.<p>But no …

How To Make Flavored Butter

This is extremely satisfying and useful.

Just A Cat, Dressed As A Shark, Riding A Robotic Vacuum Cleaner

You'll be glad you watched this.<p>Delightful. Watch the clip in full.