Learning how to sharpen a knife can upgrade your level of badassery in the kitchen, the wilderness, or wherever else you wield knives. In our second of three videos with ‘Knife Master’ Eytan Zias and food expert Josh Ozersky, we learn how to sharpen a knife. REASONS TO SHARPEN YOUR KNIVES Sharp knives will not only make you more efficient in the kitchen, but will make cooking more enjoyable. Also, your food will taste and look better since you’re not bruising it with a dull knife. Sharpening your knives is less wasteful and more cost-effective than buying new ones. You can tailor your edges to your personal cutting style (polished vs. toothy, precision vs. durability, etc.) Once you are self-sufficient, you can you can perform “touch ups” rather than regrinding the knife every time. Your knife only has a certain amount of steel on it, and the idea is to keep it there. A dull knife can actually be more dangerous than a sharp knife; if your knife won’t cut, you might be inclined to apply more force, which compromises control.
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It seems like tie tying would be something we all learned at a young age. Even if we did, and even if we wear one daily, we get lazy or forget some basic rules. That is why we spoke to Alex Wilcox, founder of Lord Willy’s, a men’s haberdashery in New York City to give us the basic ‘How To’ on tying a Windsor knot (also called a Full Windsor or Double Windsor). A bit of History: Why the hell is this knot called a Windsor? While many think the knot was created by the ever-stylish Duke of Windsor (the one married to that American!), it was invented by his father, George V. He preferred a thicker knot and had his ties made with a thicker fabric to result in a wider knot. The Windsor knot was then invented to replicate the thickness while using thinner fabric. Why a Windsor knot? The Windsor knot just looks more professional. Sure, if you are going to a hipster concert and want to rock a skinny tie, by all means, give it up to a half Windsor. But at work, cocktails, dates, the full Windsor knot is the star. To Start: The shorter end of your tie should sit a little higher since you will need much more silk for this style of tie. Step One: Cross the larger side over the smaller and bring that back to yourself. By threading it over the top you are creating the small triangle that makes the base Windsor knot. (To make a skinnier, single Windsor you can stop here and cross over and create the tie from there) Step Two: Go back over the triangle again so it makes a larger triangle. Step Three: Pull the large piece through the triangle. Step Four: Thread the larger end through the bottom. Step Five: Pull the silk. Do not strangle it! Pull the shorter end to the top so the tie sits beautifully. Style Note: Windsor knots should always be worn with a spread collar or a cutaway collar because of the symmetry of the triangle of the tie with the triangle of the collar.
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This is how to make the Smoke Cocktail (Created by Shige Kabashima) 2 oz Buffalo Trace bourbon .5 oz Cynar .25 Ancho Reye Chili Liqueur 3 Dashes Lagavulin 16 3 Dashes Homemade Angostura bitters Cinnamon stick Method: In a large tulip glass add a ball of ice. Pour ingredients in and swirl to mix. Place under glass bell and smoke with cinnamon stick for 15-20 seconds.
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Here are some tips from the master: Most people hold a knife incorrectly; they hold it like a hammer. You have no control when you do this. You need to use a pinch grip. Hold the knife above the bolster (the silver part between the blade and the handle). You should be able to cut almost anything while holding the knife with just two fingers (if it is a nice sharp knife). While cutting, make sure the fingers of your other hand are curled under your knuckles. This will protect your fingertips from cuts. There are four main knife techniques: -Slicing -Running through the board -Mincing -Chopping
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Want to pop the top on a beautiful bottle of bubbly, impress everyone at the party, and ring in the new year like the classy badass you are? Try using a sword. Sabrage works because the contents of a bottle are under enormous pressure, usually around 90 psi, which is about three times the pressure of the air in your car’s tires. The stress of that pressure builds up at a few key points: along the seams running the length of the bottle on opposite sides, and where the smooth part of the neck turns to a lip by the cork. When you strike at the right spot, the pressure causes the glass to separate cleanly, taking the cork with it. The art of champagne sabrage was popularized by Napoleon’s cavalry, who would use their swords to lop the tops off bottles when celebrating military victory. In modern days, the ritual is mostly seen in tasting rooms and lavish restaurants, which makes it all the more appropriate for your party. Dan Rinke and Trey Starnes from Johan Vineyards, just outside of Salem, Oregon stopped by The Manual office to provide an expert hand and expertise when it comes to opening a bottle of champagne the right way.
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We get quite a few emails from readers about the difference between a blazer and a suit jacket. We spoke to Alex Wilcox, owner of Lord Willy’s, a great men’s haberdasher in New York City, to tell us a little bit more about the historic jacket and what to look for when buying one. A bit of history: This style of jacket originated from HMS Blazer. As the story goes, the young Queen Victoria was to visit the frigate and the captain made the crew sew on brass buttons to their uniforms to give them a more elegant look. They did so and the queen was so impressed that she commanded that all Naval officers wear ‘blazers’ with brass buttons on them from then on. And they still do. The blazer has more of an air of playfulness. This is a jacket you throw on for an outdoor party; a night out with friends and even to travel in. The blazer is elegant but ‘off duty’ so you can get away with no tie, an open shirt button and a pair of jeans. Double Breasted Blazers: Double breasted is another option. It should not be your first blazer because the fit just doesn’t work for everyone. It also is very elegant and cosmopolitan but is for the more confident blazer wearer. (Also, the double-breasted looks awkward when not buttoned. We are talking to you David Letterman!) There is a four button, which is more relaxed, and more Continental (think of those Italian and French playboys). The six buttons is more English and ‘stiff upper lip’. Things to look for in a blazer: A blazer is usually navy. There are black and grey blazers too but navy is most common. A good blazer will have brass or chrome buttons. The lapels and silhouette are always classic in form but the lining can be a little more fun. The length of the jacket should be shorter than your average jacket. This lends an air of a sportier jacket. Pair your blazer with dark denim or a great pair of chinos. http://www.themanual.com/fashion/how-to-choose-blazer/
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Pants, trousers, slacks. Whatever you call them, there is a lot more that goes into finding a great fitting pair than you may think. Most guys just worry about the hem of the pant but the knee, butt and crotch (speaking frankly) all need to be assessed when standing in the mirror. If the pants fit fairly well, we always advise taking them to a tailor to get them just right. To get the skinny (ha!) on pants, we spoke to Alex Wilcox, owner of the well respected New York based men’s haberdashery, Lord Willy’s. Here is what he had to say: FIT: First thing you should look for is the rise. A good pair of trousers will sit very nicely just beneath your ‘family jewels’. They won’t be tight but will sit elegantly on your backside. From there on down is a personal preference. You can have a slim leg fit but that may not be good for men with bigger legs and thighs. Allow a reasonable amount for the knee area. It’s never attractive when you can’t sit. LENGTH: The length is always controversial but the safest bet is to leave a little bit of a break. It’s nice to wear them sitting just above the shoe so that you can really show off your good-looking footwear. It is all about personal preference. If you are really tall, short pants just don’t work. But if you are 5’ 6” and have a playful take on fashion, go for the shorter pant. The biggest rule is: Own The Look! If you aren’t comfortable and the fashion is wearing you, that is never a good thing.
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Many people aren't aware of how easy it is to take care of a cast iron skillet or pan and it's this lack of awareness that leads to fear and hesitation when it comes to actually purchasing one. Whether because of myths heard in the past (never use water to clean cast iron, never use soap) or the innate human desire not to mess stuff up--this trepidation is based primarily on a dearth of hard facts. To set you straight when it comes to cleaning cast-iron, we met up with Mike Whitehead, founder of Finex Cast Iron Cookware Company to bring you the above video on how to clean cast iron correctly. Whitehead offers the simplest, most straight-forward method of cleaning that will keep your cast iron looking good and cooking strong for years to come. So how easy is it? Whitehead says that there are three Dos and two Don'ts when it comes to cleaning cast iron: Don't: Soak it in the sink overnight. Soaking cast iron overnight will only lead to rust, which is the physical breakdown of the surface metal. Once rust forms, the seasoning your cast iron has taken on is completely lost. Once gone, the pan must be scoured to remove the rust, then re-seasoned. This process requires a lot of elbow grease, time, and monitoring. So it's best if you realize right out of the gate that soaking is a major no-no in the cast iron world. Don't: Use the dishwasher. Putting cast iron in the dishwasher is akin to cleaning your kitchen floor with a power washer full of acid. It is extreme overkill. With a properly seasoned cast iron skillet, food debris and any baked on grease should dissolve easily with simple soap and water. If you find you have a really tough baked-on food situation, don't be afraid to put the pan on the stove and boil some water in it until the remnants are dislodged from the pan. Under no circumstances should your cast iron be placed in the dishwasher. It will strip it of it's seasoning and, because dishwashers take so long to dry the dishes, can lead to rust. Do: Use soap and water. It's as simple as that. A tiny bit of dishwashing soap and a bit of elbow grease and you've got your pan looking as good as new. Many people are afraid that the use of soap will remove the seasoning from the cast iron--it will, but not enough to make a marked difference and besides, as Whitehead notes in the video, the great thing about cast iron is that you season it as you cook in it. So, the more you use it, the better seasoned it becomes. Think about how non-stick your skillet can be after only a few months of cooking and proper care. Do: Use a chain-mail scrub pad to remove any food residue. Yes, chain-mail scrubbers do exist. We recommend this one found here. They're inexpensive and work wonders when it comes to cast iron. You could also opt for steel-wool, but honestly, the chain-mails scrubber just looks cool. Both products are soft enough that they won't scratch your cast iron's surface, but strong enough to remove even the toughest baked on food--think burnt cheese. Do: Dry it thoroughly. This is absolutely key. Any moisture left on a cast iron skillet will oxidize and rust the surface metal--leaving you with an unhappy pan. Use a paper towel after washing to thoroughly dry the cast iron. Don't forget the handle. If you're a natural worrier, you can even got the extra mile and put it back on the stove over high heat until any residual water is evaporated. As Whitehead says, "We've never seen a dry pan rust." Take that to heart. Pretty easy right? Also, be sure to follow our Instagram @themanualguide this weekend when Whitehead takes over from September 16 to September 19. Get a behind the scenes look at Whitehead's life, work, and how Finex's quality products are made. GET MORE OF THE MANUAL - http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide
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Before the salt trucks and the slushy gasoline puddles of winter cramp your style, learn how to care for your boots the old-fashioned way: by hand and with the proper set of tools. How to Clean Leather Boots, Timberland Style: http://www.themanual.com/fashion/how-to-clean-leather-boots/ 1. Remove dirt and salt with a brush. 2. Wipe down with a gentle leather cleaner. 3. Use a clean cloth to soak up dirt. 4. Brush again (we’re almost done). 5. Use Timberland Waximum all over restore the leather and add a water-resistant protective layer. If you thought they looked all right before, you’re in for a surprise. There’s nothing like restoring your trusty boots with your own two hands. And you can rest assured you’ll be looking polished all winter long, regardless of where you tread. GET MORE OF THE MANUAL - http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide
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The Manual recently visited Danner Boots' Portland, Oregon factory and took a tour of their manufacturing facilities to see just how their quintessential American boots are made. See the full write-up and archival image galleries here: http://bit.ly/2iKbedN GET MORE OF THE MANUAL: http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide
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WARNING: This is the video that may just send you over the edge. You may just do a desk dash and run home to start up a fire. You may salivate on your screen. You may just go all Captain Caveman on us. It’s just that good. We are pumped to present the first video from a series featuring American food writer and historian Josh Ozersky. For his debut ‘How To’, Ozersky hit up his friend, chef Greg Denton, owner of Ox Restaurant in Portland, Oregon to walk us through making a Dirty Steak. This is carnivorous eating to the core. Just tossing meat on an open flame, no grill, no foil, just fire. We won’t keep blabbing, we want you to click and savor this awesome experience immediately. And since you may not be able to concentrate on the directions, Denton was kind enough to provide them below. Dirty Steak, as prepared by Greg Denton of Ox Restaurant Serves 2-3 1 double-cut bone-on ribeye steaks, about 30 oz. 1/4 cup kosher salt 1 lemon 5 lbs lump hardwood charcoal or wood chunks 1. Burn the coals to the point that they are covered with a whitened ash. Spread them evenly. 2. Remove the steak from the refrigerator when ready to cook. Spread the steak liberally with salt, including the sides. Don’t be afraid of over salting; the kosher salt forms a crust, rather than melting as table salt would. 3. Lay the steak directly up on the coals or wood. There should be no flare up or visible flame. Let it cook for 8-10 minutes or until the bottom is an even brown. 4. Turn over; cook for another 5-6 minutes. 5. Remove the steak to a rack or cutting board, tempering the meat and letting it rest. After it has sat for five or six minutes, check the doneness either by touch or with a thermometer. The final cutting temperature should be around 125 degrees Fahrenheit. Since the steak is at this point likely to be considerably cooler, you can now get a further degree of woody crust by returning the steak to its bed of coals. 6. Cook the steak another 3-4 minutes on each side. 7. Let the steak sit for seven to eight minutes. Slice and squeeze some lemon on it. 8. Repeat as needed until you are full.
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It’s that time of year again — Roll up your bathing suits, put the aloe back under the sink, and throw out those well-worn flip-flops because autumn is upon us! This is really one of our favorite times of year. It’s time to start drinking the brown booze more than the vodka and gin, we can start planning mountain hikes and hearty seasonal dishes, and of course we get to really step up our wardrobe game. Fall is when guys get to show off everything they’ve got before it all goes under a coat for the winter. We can bust out those cardigans, corduroys, and newly shined boots, and pull out the hats, scarves, and parkas to layer with. Where else knows a cool climate better than Portland, Oregon where the temperature can stay in the 50s half the year. We spoke to our compatriots over at the menswear outpost Lizard Lounge in Portland’s historic Pearl District to hear more about what they see trending for fall 2014. As Lizard Lounge’s Shane Brown says, guys are still keeping it classic like PF Flyers and Levis, but guys are also having fun by adding prints and textures. Here are some of the top trends to remember to amp up your wardrobe this fall: Twill Pants — Consider something sturdy and neutral like twill to replace your all day every day denim. Chambray Shirts — Per above, if you ditch the denim jeans you can wear indigo colored button down shirts with your twill pants. Bomber Jacket — Try this style out for a change instead of the usual puffer or pea coat. Boots — While these are pretty standard, it’s nice to have a new pair (or a newly polished pair) that you can wear out on the town and not just at the sawmill. Classic cut sweatshirts — They may seem basic but brands are cutting them for a more modern fit and made with ring-spun cotton (which basically is a stronger cotton thread with a much softer hand). Can’t really go wrong with one of these for a weekend in the hills. Raw selvedge denim — Because it just never goes out of style and always looks great. http://www.themanual.com/fashion/manuals-fall-fashion-guide-2014/
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Our friends at The Bearded Cafe in Charleston, South Carolina, dish up a classic Mocha Macchiato and all the details on how to make one. Here's the step-by-step: 1. Add mocha syrup to the bottom of your glass 2. Add milk to glass and mix 3. Add ice to sweetened milk 4. Grind espresso 5. Level espresso then tamp with 30 pounds of pressure 6. Wipe seal lean then apply 15 pounds of pressure 7. Place espresso and pull shot for 18 – 25 seconds 8. pour shot over ice and sweetened milk 9. Add whip cream and mocha drizzle 10. Serve with snail cake for a perfect pairing Follow us Website: http://www.themanual.com/ Twitter: @themanualguide Facebook: https://www.facebook.com/themanualguide/ Instagram: @themanualguide Website: http://www.thebeardedcafe.com/ Twitter: @thebeardedcafe Facebook: https://www.facebook.com/TheBeardedCafe Instagram: thebeardedcafe
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I recently found myself out in the Oregon wine country behind the wheel of the 2014 Porsche Panamera. And while I knew the wine would be good – I enjoyed wine in the evening and the car during the day, so don’t send any angry drinking and driving letters – I didn’t know how I’d feel about the Panamera. The Panamera was first released in 2009. And at that time, as a freshman automotive journalist, I could only dream of driving such a car. Accordingly, I was left to my own imagination when it came to evaluating the Panamera’s driving characteristics. http://www.themanual.com/living/driving-porsche-panamera-like-losing-virginity-surviving-nuclear-blast/
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Our friends at Sunrise Bistro Express in Charleston, South Carolina, dish up their Western Omelette Rolls and all the details on how to make them. Here's the step-by-step: 1. Scramble 4 eggs with dash of milk 2. Pour oil and butter on hot sauté pan 3. Pour in mixture of eggs 4. Work eggs from outside in on hot pan until consistent 5. Add bacon, peppers, onion, cheddar cheese, and tomatoes 6. Pop in oven (use oven intolerable pan) 7. Roll in tortilla 8. Place back in oven until brown 9. Garnish plate with sour cream streak and Siracha drizzle 10. Slice sushi style 11. Plate and garnish with salsa Follow us Website: http://www.themanual.com/ Twitter: @themanualguide Facebook: https://www.facebook.com/themanualguide/ Instagram: @themanualguide Website: http://www.sunrisebistroexpress.com/ Facebook: https://www.facebook.com/sunrisexpress/ Instagram: @sunrise_bistro_xpress
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The first distinction Ferrari made with its FF is the body. Don’t call it a hatchback; it’s a “shooting brake,” which is essentially a two-door wagon. It’s a polarizing design for sure. It’s also the first gift – aside from that sensuous, long hood — Ferrari designers gave its buyers: versatility. Unlike anything else in the GT range, the FF actually has room for things on the interior. And what an interior it is. Not only is the FF interior downright cavernous, it’s also stunning to behold. The press demonstrator Ferrari sent to us was blessed with a brown leather interior accented by white stitching. Only a V12 Ferrari could make such noise. While higher pitched and less gravelly than an Aston or Lambo, the Ferrari 6.0 is nonetheless scary. I proved this, in fact, when we were shooting the downtown intro of our review video. In order to coax Portlanders to gawk at the FF while the cameras were rolling (people get so camera shy), I would blip the throttle while pedestrians crossed in front of the car. On several occasions, people seemed to think their life was ending for a split second. Or, at the very least, that I’d taken six to eight years off their hearing. Mind you, it’s not that loud — Portlanders were just being melodramatic. But it is loud.
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How to Make An Old Fashioned How could we not talk about the Old Fashioned? There is perhaps no cocktail that is more representative of all bourbon drink than this particular tipple. With only a few ingredients other than the bourbon — all of which are added to enhance the different elements of the whiskey — what you get is the ultimate expression of the spirit. For step-by-step instructions, check out our detailed video on how to make an Old Fashioned. Glass: Old Fashioned glass Tools: Muddler, stirring spoon, large ice cube maker 2 oz Belle Meade Bourbon 3-4 dashes Angostura bitters 1-2 dashes water 1 sugar cube Orange peel Method: Add sugar cube, bitters, and water to Old Fashioned glass. Muddle together. Add bourbon and a large cube of ice. Stir. Express orange peel over the top of the glass and drop in. https://www.themanual.com/awards/best-american-liquor/ https://www.themanual.com/food-and-drink/how-to-make-an-old-fashioned/
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I've driven several supercars, but none have provided the same experience as the R8. The Noble M400 I drove several years ago was just plain scary. The GT-R might be faster than the R8 V10 but not in a real, day-to-day useable way. And the Mercedes SLS AMG Black Series was incredible but still difficult to master. Not to mention the Benz is $100,000 more than the R8 V10. The 2014 R8 V10 S tronic is powered by a Lamborghini-sourced 5.2-liter V10 that produces 525 horsepower and 391 pound-feet of torque. This mid-mounted wedge of Italian torques is bolted to Audi's S tronic seven-speed dual-clutch transmission, which replaces the outgoing R tronic dual-clutch. In the R8, you don't feel like you're always in control, which you are, but that the car is even more in control. - Nick Jaynes themanual.com
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Here's the best hangover cure recipe on the planet: Elk Tongue Hash INGREDIENTS 2 Elk Tongues (or thick cut steak) 1/2 onion small diced 2 stalks of celery small diced 1 red bell pepper small diced 1 tbsp minced garlic 1 head of garlic 1 tbsp parsley chopped 2 Yukon Gold potatoes, boiled and cubed 1/2 cup sliced button mushrooms 2 duck eggs 3 bay leaves Kosher salt Black pepper (ground and whole peppercorns) 1 bunch thyme INSTRUCTIONS For the Tongue 1. Place the tongue in a medium/large pot and fill pot with water. Salt the water generously. Add the whole head of garlic as is, bay leaves, a small handful of black peppercorns, and thyme. Bring pot to boil and simmer for 2 hours or until the tongue is fork tender. 2. Remove the tongue from the water and peel off the outer layer of membrane from the tongue as soon as it is cool enough to handle. If the tongue completely cools, this job becomes much harder and will require a knife. 3. Once the tongue is peeled, cut into large 1 inch chunks For the Veggies 1. Toss the onion, celery, and red bell pepper in a little olive oil and season with kosher salt and pepper. 2. Roast in the oven at 375 until slightly colored and tender. For the Hash 1. Start your cast iron pan over medium heat and add a small amount of cooking oil. 2. Add the chunks of tongue to the cast iron, moving constantly. The tongue will get dark and crispy, but take care not to burn the tongue. 3. Once all sides of the chunks of tongue are crispy and seared, remove the tongue from the pan, and season with kosher salt. 4. Add the potatoes to the cast iron and cook till crispy and golden and season the potatoes with Kosher salt. 5. Add all veggies and tongue back in the cast iron with the potatoes. 6. Add minced garlic and cook for 30 seconds, then add parsley and stir. 7. Crack the duck eggs on top of the hash in the pan, season, and throw in the oven at 350 until the eggs are just set. You have to use your best judgement on this one. If you can’t find elk tongue, and let’s be honest, you probably won’t be able to, you can substitute any good thick cut of steak from your local butcher or high-quality grocery. Just cut the steak into cubes and start from The Hash instructions. GET MORE OF THE MANUAL - http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide/
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For a chef, there's nothing better than cooking local food in a locally produced piece of cookware. In this case, Portland chef, Doug Adams, of Top Chef Season 12 and former executive chef of Imperial Restaurant, prepares fresh Oregon Albacore tuna in an Oregon-made Finex cast iron skillet. And, according to Chef Adams, nothing sears fish or blisters peppers and beans as well as cast iron. Founder and owner of Finex Cast Iron Cookware Co., Mike Whitehead, of course, agrees. And we believe them both. Watch the video above to become a believer, too. And be sure to follow us on Instagram @themanualguide this weekend (September 10-11) as Chef Doug Adams Takes Over with photos of his travels and a few other delicious treats. CAST IRON TUNA AS PREPARED BY CHEF DOUG ADAMS INGREDIENTS Albacore Tuna aromatic spice rub (your preference) Romano beans padrón peppers peaches sweet pepper relish BBQ smoked onions hot chili pepper (sliced) Jacobsen sea salt fennel fronds INSTRUCTIONS 1. Apply the aromatic spice rub liberally on the albacore tuna. 2. Fill a large, 12-inch cast iron skillet with rice oil just coating the bottom and heat over medium-high heat. Take your time getting the cast iron hot. The key to success is a consistent constant temperature of the pan and, ultimately, the oil. 3. Place the fish in the pan and lightly sear all sides. A little color is what you're looking for. Anything more than that and the aromatic spice rub can become bitter if cooked too long or burnt. You do not want the fish cooked through. We repeat, you do not want the fish cooked all the way through. Once the tuna is done, remove from the pan and set aside. 4. Next, crank the heat on the pan and add the Romano beans, which you're going to cook until barely blistered. At the same time, add in the padrón peppers and sear until also blistered. These vegetables should fall into the "barely cooked" category. 5. While the beans and peppers are blistering, combine the peaches, a few raw Romano beans, the BBQ smoked onions, and the sweet pepper relish together and toss until evenly coated. 6. Finally, place the cold peaches, raw beans, and smoked onions on a plate or cast iron pan (whichever you're serving in), followed by the tuna, the blistered Romano Beans, and last, the padrón peppers. Garnish with sliced hot chili pepper and fennel fronds and enjoy!
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The 458 Spider is just as easy to drive as a Volkswagen Golf, as enjoyable as a Bentley Continental GT Speed Convertible, and as stylish as the SLS AMG Black — which is really, really stylish. Where the rest of those cars fall flat in any number of ways, the 458 Spider stands tall as the pinnacle of carmaking. http://www.themanual.com/living/2014-ferrari-458-spider-review/
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We have collaborated with Portland based accessories brand Kiriko on this handsome, handmade tie. We sent these limited edition ties, crafted with traditional Japanese fabric, to friends and tastemakers across the country. Please check out http://kirikomade.com/ for more of their beautiful products Music courtesy Toshi Onizuka http://toshionizuka.com/ http://www.cdbaby.com/cd/toshionizuka
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So how do you cook the perfect steak? It’s actually pretty straightforward — but you’ll need some special equipment to pull it off. Step one is simply going out and getting a badass cut of meat. We went with a 60 day dry-aged bone-in fillet mignon — but you might want to roll with a ribeye or a porterhouse. The type of cut you get is up to you, but you’ll definitely want to call around and find one that’s been dry aged for an extended period of time. Dry aging concentrates the flavors of the beef and allows enzymes to break down the connective tissues, making the steak more tender. Once you’re back home with your ideal cut, resist your urge to fire up the grill. To cook your perfect steak in the most scientifically perfect way possible, you need to get yourself an immersion circulator and cook it sous vide. If you’re not familiar, sous vide is a cooking technique that involves placing food in an airtight, vacuum-sealed bag and cooking it in a controlled low-temperature water bath. This way, you’re able to keep the temperature of the water at the exact temperature that you want your food to reach, and after a certain amount of time, any food you’ve placed in the bath will eventually reach your desired temp without any risk of overcooking. The benefit of this method is that cooking at lower temperatures generally prevents the food’s cell walls from bursting, which helps make it more succulent and retain nutrients. Sous vide also makes it possible for tough collagens in the meat’s connective tissue to be hydrolized into gelatin without overheating the proteins, which is generally what causes meat to lose moisture and develop a tougher texture. But sous vide alone won’t make your steak perfect. It’ll cook it medium rare all the way through, but won’t give you any of that tasty browning on the outside. So to finish it off properly, you’ll need to get yourself a blowtorch, and a special attachment called a Searzall Designed by the mad scientists over at Booker & Dax, Searzall is basically a fixture that fits onto the end of any standard-sized blowtorch and makes it better for cooking food. It works by forcing the flame through two layers of heatproof alloy mesh, thereby diffusing the heat of the flame and making it radiate out in a less direct way. The diffused heat helps cook food more evenly, and also eliminates that gassy taste that torches often impart into the foods they sear.
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The Manual Spirits Editor, Sam Slaughter, judges the 2017 Beer and Bacon Classic at Citi Field in New York. Beer is amazing. Bacon is amazing. Combine the two and you're well on your way to earning a Nobel Peace Prize. Sam dutifully worked his way through over thirty beers and close to fifty different dishes that featured bacon. Bacon! Bacon! Bacon! http://www.baconandbeerclassic.com/ GET MORE OF THE MANUAL - http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide
Views: 969 The Manual - The Essential Guide for Men
Swig & Swine, a slow-cooked BBQ joint in Charleston, South Carolina, recently introduced The Manual to their well-loved The Big Bubba bourbon cocktail and we have to tell you, it pairs perfectly with all things hog. Enjoy The Big Bubba bourbon cocktail while your barbecue smokes or while savoring the final product–the combination of the intense smokey flavors of the BBQ with the slight spice of the ginger-infused bourbon combine to create a savory, solid drink. Here's how to make it: The Big Bubba (Created by Patrick Kish, Swig & Swine, Charleston, South Carolina) 1.5 oz Virgil Kaine Ginger Infused Bourbon 2-3 basil leaves 3 oz pineapple juice Splash of Goslings Ginger Beer Squeeze of lime Method: Muddle the basil with the Virgil Kaine, then add ice and pineapple juice. Shake. Top with ginger beer and a squeeze of lime. GET MORE OF THE MANUAL - http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide
Views: 465 The Manual - The Essential Guide for Men
When it comes to warm winter beverages, nothing beats the almighty hot toddy. The citrusy, cinnamony, and whiskey-y goodness of this classic cocktail is perfect for warming your cockles on a cold winter night (or day, or morning). Some say the hot toddy is the best existing remedy for the common cold — just send one of these warm bastards down the hatch, go into a brief coma, and you’ll wake up with a new zest for life. Lately we’ve been scouring the globe in search of the best hot toddy recipe in all the land, and now, after months of searching, we’re pretty sure we’ve found it. To get one, you’ll need to head to a spot called Moloko in Portland, OR — or just check out this video and make it yourself. Our bartender Frank was kind enough to break down the mixing process for us in gross detail. Here’s how it’s done: INGREDIENTS 2 oz Woodford Reserve bourbon 1/2 oz honey syrup 1/2 oz orange juice 1 oz lemon juice 1 cinnamon stick 1 orange slice w/ whole clove 4 oz hot water MIXING PROCEDURE First, you’re going to pour hot water into a glass to temper it to ensure that the glass doesn’t cool your drink. It’s a hot toddy, not a lukewarm toddy, so this is an important and commonly-overlooked step. Next, squeeze your lemon and orange juice using your method of choice, cut off an orange slice, and slip pieces of clove into the orange. Pour out the hot water you used for tempering the glass, then add your bourbon. Splash in your lemon juice, orange juice, and honey simple syrup. Next, you’re going to add your cinnamon stick and be-cloved orange slice (and straw, if you like). Pour in about 4oz of hot water, stir, and enjoy!
Views: 2927 The Manual - The Essential Guide for Men
Take a minute with The Manual to concoct this classic spirit - The Rum Old Fashioned at Little Jack's Tavern in Charleston, SC. www.littlejackstavern.com 2 oz Plantation Five Year Rum 1 Cherry, Pressed 1/4 oz Demerara Syrup 3 Dashes Aromatic Bitters 2 Dashes Orange Bitters Ice, Stir (30 revolutions) Garnish with Orange Peel Cheers! GET MORE OF THE MANUAL - http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide
Views: 765 The Manual - The Essential Guide for Men
Fried Chicken as Prepared by Chef Doug Adams Serves 2 Ingredients 2 bone-in chicken drum sticks 2 bone-in chicken thighs 4 cups AP flour 1 cup brown rice flour 2 tbsp cayenne 1 tbsp paprika 2 tbsp garlic powder 1 tbsp onion powder 1/2 gallon buttermilk 1 qt. rice oil Kosher salt Louisiana style hot sauce Instructions 1. Place chicken in a large tupperware container. Season with kosher salt and cover with buttermilk. Add a few large dashes of hot sauce and stir. Let sit overnight 2. Fill a large 12-inch cast iron skillet with rice oil 2/3 of the way to the top and heat over low/medium heat. Take your time getting the cast iron hot. The key to success is a consistent constant temperature of the pan and, ultimately, the oil. Your aiming for the perfect frying temperature of 325F for bone-in fried chicken. Any cooking thermometer will do the job, so keep checking the oil until it achieves the correct temperature. Be patient, perfection doesn't come quickly. 3. While the oil is coming up to temperature, combine both flours and all the spices into a shallow dish and mix well. Remove the chicken legs and thighs from the buttermilk and bread in the flour and spice mixture, making the coating as thick or as thin as you desire. You can even double bread by re-dipping the chicken in the buttermilk mixture after the first round and re-breading afterward. 4. Add the chicken to the oil one piece at a time. Do not crowd the pan. Turn the legs and thighs every few minutes until all sides are golden brown and crispy. Season generously. Serve with your choice of pickles, herbs, hot sauce, honey, or even fish sauce. In the end, it's all good--the choice is yours. 5. Enjoy! GET MORE OF THE MANUAL - http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide
Views: 10534 The Manual - The Essential Guide for Men
"Now that the industrial era has come and gone, Portland's central eastside industrial district has slowly been taken over by a wave of new entrepreneurial businesses — little artisan shops, studios, breweries, restaurants, and the like — but there are still few places where the old school industrial spirit lives on." For more check out the full article here: http://www.themanual.com/living/denalis-stunning-live-edge-wood-furniture/
Views: 4981 The Manual - The Essential Guide for Men
The beach can be a precarious place for a beard with all of that sand and sea. We spoke to Beardbrand’s Eric Bandholz to learn more about how to keep your beard looking fresh on the beach and after, while avoiding looking like a sea monster after coming out of the surf (hint, fluffing is involved). Here are Eric’s top tips: Rinse the beard immediately after being in the salt water. Find a fresh water shower because the salt can dry out your beard and make it really brittle. When you get out of the ocean, run your fingers through your beard and give it a little ‘fluff’. This will help you look a little more presentable. When you are home and hop in the shower, wash that beard really good. Be sure to use some beard softener to bring back the moisture the beach took out of it. It’s like a conditioner so let it sit in your beard for anywhere from 30 seconds to five minutes. When you are out of the shower just use a little beard oil and you are good to go.
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FIAT designers, to make the Abarth Cabrio, took their retro-inspired 500 and added scorpion badges and some special stickers on the side. Then they cut the roof and fitted a soft-top. Delightfully, however, they didn't stop there. They added 17-inch wheels, big brakes with red calipers, and fiddled with the engine a bit. These mad Italian men took the fuel-efficient 1.4-liter MultiAir four-cylinder gasoline engine and fitted to it a massive 18-PSI turbocharger -- capable of spinning up to 230,000 RPM -- along with two intercoolers on both the driver and passenger side air inlet, feeding thick, cool air to the turbo. This gigantic turbo slams air down the gullet of the 1.4 so that it can create 170 pound-feet of torque and 160 horsepower, which equates to 117 horsepower per liter. Fitting a turbo to an eco-engine like the MultiAir is like buying a nice housecat because it's small, cute, and cleanly and strapping a coonhound to it so you can take it hunting. It seems like a good idea at the outset but will be very loud and a bit scary. That's exactly what happened to the 1.4 MultiAir, too. FIAT designers, after adding the turbo, added a very loud exhaust. In fact, they bolted up 10 different exhaust systems before they found the exact sound they wanted. This one sounds like a lion being pushed through a jet engine. Bolted to the boisterous four-cylinder is a "track-proven" and apparently very robust five-speed manual gearbox, which feeds all that turbocharged power to the front wheels. Keeping the 17-inch wheels pressed firmly to the road is an upgraded and stiffened suspension system. The new front springs are 33 percent stiffer and 15mm lower. The ones in the back, though, are even tougher. They're 300 percent more rigid than the European FIAT 500. So the FIAT 500 Abarth Cabrio, then, is fast, sleek, and loud. But does it work? Yes, nearly. With the top down, the traction control partially disengaged and a straight road ahead of you, the Abarth Cabrio is an absolute wonder. It truly gives the sensation that you're just belted into an engine. It'll rip your head back, and feel your ears with a very, very marvelous sound indeed. It's so exhilarating, in fact, you might feel inclined to mount an afternoon invasion of North Africa -- the Italian spirit is that strong in the Abarth. It's the corners, however, that give the Abarth some trouble. Its front and rear wheels are so close together that any change in throttle input or steering angle can send the Abarth off quickly in another direction. This can be very exciting but also very frightening, as you'll find yourself white-knuckling the oversized sport steering wheel just to stay on course and not go flinging off into the brambles. I wish the engineers had spent as much time figuring out torque delivery to the front wheels as they had tuning the exhaust. There's no denying the Abarth's Italian lineage, though. While the Germans would have agonized into the wee hours over torque steer affecting drivability, the Italians simply worked long enough to make the Abarth loud and stylish and then went on break. Speaking of style, though, let's look at the interior. The Cabrio is the most comfortable version of the 500 I've ever driven. The hardtop, for whatever reason, makes you feel like you're sitting on the car rather than in it. You can look around and feel like you're in a spacious subcompact but your head, neck, and back are telling you a very different story. The interior of the Cabrio, however, is spacious and comfortable -- at least up front. FIAT says the 500 can seat four but the rear seat is best suited as a shelf for your Louis Vuitton luggage set. Ignoring passenger space, which is never the reason anyone buys a subcompact anyhow, the Abarth has a cute little cabin. It has a big centralized instrument cluster with tach and speedo cleverly integrated together and it even has a place in the dash to affix the Garmin navigation that comes with the car -- for a price. What does the FIAT 500 Abarth Cabrio cost? It starts at $26,000, which is $9,000 more than the base 500. The one I drove, however, ran just shy of $30,000. I'll admit this is a considerable price to pay for a subcompact with a bit more gusto. But if you think about it, it's more than that. - Nick Jaynes
Views: 1002 The Manual - The Essential Guide for Men
Invented in the 19th century and popularized during the Prohibition, the Old Fashioned is one of the most beloved cocktails on the planet. If we’ve learned anything from AMC’s Mad Men, it’s that an Old Fashioned is the perfect drink to order after a long day of drinking Old Fashioneds. In this video, Julia Brown of Paymaster Lounge in Portland, Oregon gives us her take on this hallowed cocktail. Here’s the best Old Fashioned recipe in the biz: INGREDIENTS: 1.5 oz bourbon whiskey 1 sugar cube 3 dashes Angostura bitters 1 orange peel twist 1 cocktail cherry INSTRUCTIONS: Start by whipping out your peeler and making a nice, fat orange twist over the glass. Drop that badboy in there, toss in your sugar cube, and then give ‘er about three dashes of bitters. Next, bust out your muddler (you do have a muddler, right?) and mash everything up. Make the sugar cube into a mushy, granular paste with the bitters, and make sure to mash down on the orange peel to set some of those tasty oils loose. Pour in your bourbon, toss in some ice, stir, and you’re ready to go. The cherry is optional.
Views: 5774 The Manual - The Essential Guide for Men
Full Article: https://www.themanual.com/fashion/how-to-tie-a-scarf/ If worn wrong, a scarf makes you look like an overgrown kindergartner whose mother just sent him out to play in the snow. Worn right, however, a scarf can tie together your entire outfit and add a dash of personality to an otherwise bland ensemble. The thing is, there’s more than one way to wear a scarf, and certain knots or wraps are better for certain situations. So, to help you protect your neck and look great doing it, we’ve put together this quick guide on how to tie a scarf properly in eight different ways. https://www.themanual.com/ Social media: Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide
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While the summer heat may deter some of you guys from keeping that beard, we spoke to Beardbrand founder and beard champion, Eric Bandholz, and you may just want to reconsider. Mr. Bandholz has some summer beard tips that can help us stay hairy yet comfortable in hot weather. While many of you may think, heat = shaving the beard, hold those clippers! The beard can essentially protect your neck from the sun and actually deflect heat (if it is of the longer variety).
Views: 2743 The Manual - The Essential Guide for Men
For many, Blueshift's products are appealing purely from an aesthetic point of view. The carefully cut and jointed Bamboo cabinets have a look that matches today's modern, minimalist décor, and the exposed drivers bring a retro boombox vibe to an otherwise modernized piece of technology. But beneath its handsome, sustainable cabinetry lay the speaker's real magic: supercapacitors. We had hoped that Blueshift speakers would sound as good as they looked, but it turns out they sound even better than that.
Views: 1233 The Manual - The Essential Guide for Men
How to Make a Manhattan In the canon of rye-based cocktails, nothing stands out more than a Manhattan. The spice of the rye combines with the herbal, sweet vermouth and the bitterness of the Angostura to create a perfectly balanced, spirit-forward cocktail. For step-by-step instructions, check out our detailed video on how to make a Manhattan. Glass: Cocktail glass (aka martini glass) Tools: Stirring spoon, strainer, large ice cube maker 2 oz Still 630 Rallypoint Rye .75 oz sweet red vermouth 1-2 dashes Angostura bitters Cherry Method: Stir rye, vermouth, and bitters together with a large cube of ice. Strain into a chilled cocktail glass. Garnish with a cherry. https://www.themanual.com/awards/best-american-liquor/ https://www.themanual.com/food-and-drink/how-to-make-a-manhattan/
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Rum always sends our spirits directly to a hot Caribbean summer vacation day on the beach or by the pool. That is one reason we always enjoy stopping into Charleston’s new Cane Rhum Bar. One drink that definitely gets the night going is the Zombie cocktail. Owner and chef, Paul Yellin makes it very clear on the menu, ‘One per Person’ because this cocktail is a boozy doozy. Here's how to make it: The Zombie (Created by Cane Rhum Bar, Charleston, South Carolina) 1 oz Rum Fire, Jamaican Pot Still Rum 1 oz Hamilton, Jamaican Pot Still Rum Splash of Pussers Gunpowder Proof Rum 1 spritz of Absinthe 1/2 oz Gosling’s 151 Rum 1 oz Giffard, Abricot du Roussillon ½ oz Cinnamon simple syrup ½ oz Pineapple juice ½ oz Lime juice ½ oz Guara juice Method: Combine all ingredients in a cocktail shaker and shake. Pour over ice into a tiki glass and then spritz with Absinthe and top with Pusser’s. Add a half a lime rind to the top of the glass and fill halfway with Gosling’s 151. Finally, light it up! Feel free to get fancy with it as in the video above. GET MORE OF THE MANUAL - http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide/
Views: 1139 The Manual - The Essential Guide for Men
In our third and final video with ‘Knife Master’, Eytan Zias, and food expert, Josh Ozersky, we learn what knives you need to kill it in the kitchen and what to look for in a blade. Zias, owner of the Portland Knife House, carries mostly Japanese or Portland made knives because of their quality. As he explains to Josh, “There is nobody competing with them in terms of quality. German knives have their place but don’t sharpen well and Japanese are not about the handle, they are about the steel.” Sorry Germany! Here are some expert tips from Eytan regarding blades: These days, your most basic Japanese made knife will out-perform anything coming out of Germany. Knives are almost as much about angles as they are about steel. Generally speaking, for your all purpose chef knife/santoku, the thinner the blade the better it will sharpen and perform. Therefore, a $40 thin blade Victorinox will outperform a $100+ Henckels. The three knives you must have are: Chef Knife – 8” is the standard, but will vary according to personal preference. This is the knife you will be doing 90% of your work with and is your biggest priority. Paring Knife – 3”-4 “, meant for smaller “in the hand” tasks such as peeling or coring. Bread Knife – “8-“10, a serrated knife is a must for bread – crusty bread will dull any plain edge knife no matter the quality so there you need a saw edge. And if you would add two more: Boning Knife – 6”, a must for butchering tasks such as whole chickens, or anything that involves removing meat from the bone. Slicer – 10”+, used for slicing and portioning meats and fish – length is important here in order to reduce the amount of strokes used and get cleaner cuts. Stay away from the traditional single bevel “sushi” knives unless you are doing your own waterstone sharpening and have a use for one – these knives are very task specific (not all purpose!) are higher maintenance, and require more skill to use. Carbon steel knives are generally recommended for people doing their own sharpening – the benefits of carbon are that they sharpen better than stain resistant blades – but since they are not rust/stain resistant, the higher maintenance might outweigh the benefits for most people. Things to ignore when choosing a knife: What feels sharper at the store does not mean a better knife (the first honing/sharpening will even everything out – so go for the better steel). Balance is only important when you hold the knife the way you are going to use it (the traditional “balance on one finger” test is meaningless). More weight is not a sign of quality. Be prepared to maintain your blade – there is no knife at any price which does not require regular honing/sharpening.
Views: 221632 The Manual - The Essential Guide for Men
Take a minute with The Manual to concoct this woodsy mixed drink delight - The Salty Raccoon at Harold's Cabin in Charleston, SC with mixologist Drew Childers. www.haroldscabin.com 1.5 oz Espolon Silver Tequila 1 oz Rosemary Simple Syrup 1 oz Fresh Lime Juice Shake with Ice Rim Half of the Glass with Smoked Sea Salt Strain Over Ice Garnish with Slightly Charred Rosemary Sprig Cheers! GET MORE OF THE MANUAL - http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide
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Kevin King of the famed McCrady’s Tavern — chef icon Sean Brock runs this joint and, yes, George Washington did dine here in 1791 — in Charleston, South Carolina, introduced us to his favorite day drink, the Bossa Nova Baby cocktail, and we are happy to let you know: it went down very well. The name derives from the Brazilian music genre and is directly named from the fun and exciting hit cocktail ‘Bossa Nova Baby’” - and here's how to make it. Bossa Nova Baby (Created by Kevin King, McCrady’s Tavern, Charleston, South Carolina) 1 oz Novo Fogo Cachaça 0.5 oz Dolin Génépy 0.5 oz Cocchi Americano 0.75 oz Aloe Vera Juice 0.25 oz fresh lime juice 1 pinch Maldon salt Cucumber slice Salad burnet* Method: Combine liquid ingredients. Shake. Strain into chilled coupe glass. Garnish with cucumber slice and salad burnet. *Salad burnet is an herb that has a cool, savory flavor similar to cucumber. GET MORE OF THE MANUAL - http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide
Views: 390 The Manual - The Essential Guide for Men
At its core, a Case of Bass is a portable speaker system packed into a vintage suitcase, briefcase, medicine case or pretty much any other kind of case you can think of. No two cases will ever be the same. Cases of different sizes can accommodate varying sizes, amounts and types of speakers. To that end, the company also lets you customize yours to taste. If you want a built-in rechargeable battery, they do that. Want a Bluetooth wireless option? That's covered too. The resulting product is as much a piece of art as it is a functional audio system, and they tend to draw a lot of attention. In the three minutes it took for us to walk our review sample half a block down the street and up 10 floors in an elevator, we got four comments from interested onlookers, and at least half a dozen stares. We don't even get that kind of attention rolling a $3,500 65-inch plasma TV down the street on a hand truck. http://caseofbass.com/
Views: 487 The Manual - The Essential Guide for Men
With only two switches and a display on the front, the Zymatic looks even less complicated than a microwave, but inside, it’s a miniature factory. After you load the right ingredients into designated compartments, you take a Cornelius keg filled with water, attach it to the machine, and watch the Zymatic flood the chamber with hot water – that’s the mash, in brewing terms. No need to stay and tend to the brew, the machine does all the heavy lifting. http://www.themanual.com/
Views: 15523 The Manual - The Essential Guide for Men
Cator Sparks, the Editor in Chief of The Manual, discusses National Tartan Day (April 6th) on the Cheddar Network. 🧀 Cheddar Network youtube.com/cheddar GET MORE OF THE MANUAL - http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide
Views: 654 The Manual - The Essential Guide for Men
Those pearl-holding delicacies we all love to eat on the half shell can be a son of a b!#$* to open up. Here is the quick and dirty of how to shuck an oyster. Keep in mind that having a good shucking knife is important and Toadfish Outfitters makes some fine oyster shuckers. Get more shucking from The Manual: http://bit.ly/TMShuckingOysters GET MORE OF THE MANUAL - http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide/
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Our friends at The Park Cafe in Charleston, South Carolina, dish up a classic Bull Dog and all the details on how to make one. Here's the step-by-step: 1. Add 1 ounce of Bourbon 2. Add 1 ounce of Averno 3. Add ¾ ounce lemon juice 4. Add ½ ounce simple simple syrup 5. Shake with ice 6. Strain into glass 7. Add ice 8. Garnish with lemon twist Follow us Website: http://www.themanual.com/ Twitter: @themanualguide Facebook: https://www.facebook.com/themanualguide/ Instagram: @themanualguide Website: http://theparkcafechs.com/ Twitter: @theparkcafechs Facebook: https://www.facebook.com/sunrisexpress/ Instagram: @ theparkcafechs
Views: 1430 The Manual - The Essential Guide for Men
Lay eyes on a Bentley and it’s abundantly clear the car is something special. Look then at the price tag and that suspicion is reaffirmed; a car that costs well over $230,000 must be exceptional. Delightfully, it is. Take the 2015 Continental GT Speed for example. Yes, it’s a swoopy luxury coupe – or convertible – that packs all-wheel drive, four sumptuous leather seats, and a 626-horsepower W12 engine into a 6,400-pound, breath-taking sled. Amazingly, that, though, is just the tip of the iceberg. Bentleys are more than just bits of metal and wood and leather; they’re hand-built works of at. To hammer that point home, Bentley flew me to its factory in Crewe, England, just outside Manchester. And what I saw there will forever change my appreciation of the Bentley brand: a true passion for carmaking. http://www.themanual.com/living/2015-bentley-continental-gt-speed-review/
Views: 905 The Manual - The Essential Guide for Men
Everyone thinks to pair wine with cheese, but we love alcohol and great cocktails. The Manual's Food and Spirits Editor, Sam Slaughter, talks with Charles Duque of New York’s The French Cheese Board and bartender Tommy Flynn of New York’s Drexler’s, to find the best way to pair cocktails and cheese that you can do at your next party. If you want a deeper breakdown of how to pair these delicious things, read up here - https://www.themanual.com/food-and-drink/pairing-cocktails-and-cheese/ GET MORE OF THE MANUAL - http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide
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The Manual has teamed up with Kisar Dhillon, a personal trainer based in Portland, Oregon, and his team at The Art Of Personal Training to bring you the first in a series of videos to help you ease into a strength training routine. You can do these exercises at the gym, at home, or even at work. In this video, Peter Fuller, a trainer with over 15 years of experience, shows us how to properly do side planks and squats. Though simple, these are the best core exercises for men who are just starting out with a fitness routine.
Views: 13582 The Manual - The Essential Guide for Men
Take a minute with The Manual to concoct this refreshing beverage - The Little Bird at Leon's Oyster Shop in Charleston, SC with mixologist Genevieve Mashburn. www.leonsoystershop.com 1.5 oz Blanco Tequila 3/4 oz Grapefruit Liqueur 3/4 oz Lime Juice 3 Drops Rose Water Add Ice, Then Shake Strain Salud! GET MORE OF THE MANUAL - http://www.themanual.com/ Facebook - https://www.facebook.com/themanualguide Twitter - https://twitter.com/themanualguide Pinterest - https://www.pinterest.com/manualguide/ Instagram - http://instagram.com/themanualguide
Views: 411 The Manual - The Essential Guide for Men