You know, ever since I started hacking with Photoshop, I have been becoming better and better but here’s a really simply Photoshop tutorial that shows you how to make a realistic green apple with Photoshop.

In this tutorial, I’ll be showing you how to draw a shiny green apple. We’ll have a look at various painting techniques throughout this tutorial. It will be fun and you’ll learn something new - let’s started!

via boingboing, Hack Page

I have to admit that I have been blessed with lots of desire to learn new types of food.  Lately, I have been mastering the art of making Thai food, my favorite is Tom Kha Gai, which of course, requires some coconut milk.

Although I have heard that coconut milk is simply the juice from the coconut milk, I have never seen it in person but I did find this cool food hack on how to make coconut milk.

(Picture of coconut milk being extracted from coconut meat)

(Leftover coconut milk)

I think coconut milk has amazing taste when you make Thai food.  Of course, there’s many other Asian dishes you can make too but most of coconut milk in the world are still coming from Thailand.

Later on, I will have to post some pics on how to make Tom Kha Gai, it’s really good.

Squeeze out the ambrosia. They call it milk but it’s a lot like cream. Use it for cooking, making umbrella drinks. The mix of fats goes well with the deepwater fish you speared under that navigation buoy with your giant speargun.

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Well, this one isn’t exactly how I make French Toast but it’s another great way on how to make that perfect French Toast.

via youtube

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For those of you getting ready for the Halloween party, you will benefit from “watching” how to make jello shots right here on Zedomax.com

via metacafe

Kimchi is a traditional food in Korea, lettuce marinated in spices with vegetables, fish sauce, and more.  Kimchi is a great way to get all your vitamins while keeping your stomach filled with good bacteria that your body needs.

There’s also many varieties and types of kimchees with different ingredient depending on what region of Korea the kimchee-maker is from.  (This is due to the number of different regions/countries Korea used to have/has.)

The above pic actually illustrates a big pot that people make right at the beginning of winter.  Once the pot is filled with marinated Kimchee, it is stuck under the freezing-snow for 3 months.  Once that’s done, you got some really good Kimchee.  Nowdays, they have Kimchee fridges that do this, which you can also pick up at the Korean market for around $1000 to $3000.

Just an advice: If you want to buy some authentic Kimchi, buy Kimchi from a Korean market, don’t buy the ones from Safeway, Chinese market, etc…etc…  Well, that’s if you want the real Kimchi, not some crappy copycat that’s going to taste horrible.  Just an advice from someone who knows Kimchi inside out.

Oh yeah, if you want to pick up on Kimchee girls, you will have to learn to master the taste of Kimchee, they will be impressed for sheezy.

Here’s a cool set of pics I picked up on Flickr the other day, directly from the Kimchee Museum in Korea.

Tightly wrap the stuffed cabbages with the trimmed off outer leaves and put them in an earthenware pot for the fermentation process and storage.

via flickr

More resource on how to make Kimchi:

How to Make Kimchi

How to Make Kimchi on Youtube(This one I recommend)

How to Make Kimchi by Soosun Oh

Here’s a fun fact for today.  The McDonald burger shown on the picture (left) is actually 12 years old while the one on the right is fresh.

There’s been no preservatives added to the burger, which tells me that McDonald’s packs enough preservatives to make you go bald and other nasty things.

Well, that might be true…  I will have to keep one of my burgers next time I goto Mickey D’s.

The burger on the right, off the paper is a 2008 burger.  I had to buy it to get the groovy paper and bag.

The meat is a tad darker, the bun a little less golden but in 12 years it will look exactly like that too.

Do you find this horrifying?

McDonalds fills an empty space in your belly. It does nothing to nourish the cell, it is not a nutritious food.

It is not a treat.

via wired, source

Here’s a cool set of DIY colo-changing LED coasters.  Basically, it runs on solar power, LEDs light up in red for hot drinks and blue for cold drinks.

Looks pretty simple to make, maybe a good idea for your next circuits projects.

Smart Coasters are cast-plastic coasters for your drink that light up red when you put a hot drink on top and light up blue with a cold drink. The design is fully analog– no microcontrollers and no programming– and they incorporate a solar cell so that the whole thing is hermetically sealed: waterproof and washable. Complete step-by-step DIY instructions are included for both the electronics and the resin casting.

via evilmadscientist, hungryscientist

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Here’s a fun DIY on how to make a bacon princess tiara out of bacon.  Now, can we eat this after we make it?

It’s not as simple as it looks so be prepared to dig into this if you want one for yourself.

You are going to be working with an enzyme that bonds protein. You are made of protein. Unless you want to glue your lungs together or glue your eyelids to your eyeballs, you absolutely must follow these safety rules. We cannot be held accountable for any mishaps you might have while working with transglutaminase.

via bb, DIY Page

Here’s a really cool cocktail shaker with studded diamonds.  Stand close to the bartender and you might just be able to score when diamonds fall out during the shakes.  Of course, these have to be real diamonds as the shakers do cost an arm and a leg at $50,000 sticker price.

Touted to be the most expensive cocktail shaker in the world, this one is shaped out of pure silver and 18 carat gold and caked with 480 sparkling diamonds. All set to be unveiled at the Bar Convent Berlin 2008, this bejeweled bar utensil comes packed in an exclusive leathered case. Wonder if my favorite bartender, Tom Cruise, would care to grab this ornamented cocktail shaker for a sequel to Cocktails!

via bornrich, Product Page