Wednesday, June 5, 2013
Gawker Don't Ask, Don't Tell, Faggot: Inside Marine Corps Boot Camp | Lifehacker How Can I Set Up My
Tuesday, June 4, 2013
Chrome Plating of Car Headlights and Parts

I will update this Instructable with more photos, and more detailed instructions later. This shows the basic for it. If there's anyone interested out there, I will help out as good as I can.
Sorry about the lack of pictures and video from the buffing and polishing. I was so focused, that i completely forgot to use the camera :)
An IMPORTANT thing, is to check out with your country's regulations regarding these chemicals. And NEVER EVER dispose them out in the nature. Some of them are harmful to the environment, and poisonous to yourself.
The gases from the plating are odorless, but extremely corrosive. I was just slightly unaware a moment, and got some nose bleeding after this. NOT recommended..! Show respect for the chemicals, and always read the datasheet before start. Use goggles and gloves.

How to make wooden feathers


Wrapped bracelet


- suede lace (not sure about how to translate it)
- flat-nose plier
- scissors
- beads
- lace clip
Precision-cooked, fried hamburgers - Modernist cryo-fried burgers

The burgers were juicy and tender with an extremely satisfying crunch through the browned surface. The actual work making the burgers was minimal, but the setup complicated. I cooked these as part of Fried Day at the Instructables lab when we already had both liquid nitrogen and pots of hot oil ready to go.
Here are the abbreviated instructions; go through each step for pictures and more information: Mix ground beef with salt to achieve a 0.8% salt concentration, refrigerate for an hourCook beef sous vide to an internal temperature of 131°FFreeze the outside of the burgers in liquid nitrogen for 30 secondsFry the burgers in oil at approximately 425°F for 30 secondsMany thanks to ReneediCherri for photography.Modernist Cuisine recommends grinding your own meat to make the best burgers. They are undoubtably right, but knowing the amount of effort that goes into grinding meat from making sausage, I opted to skip this step, and instead started with 100% grass-finished ground beef.
Add salt to make a 0.8% concentration. Fold the salt into the ground beef, form patties with a mass of approximately 180 - 200 g, put them into plastic bags, and add 5 g of a neutral oil.