May 27, 2012 at 05:31PM

Makes about 2 cups of coffee concentrate

I like to make cold-brew with a medium roast, as I find it tastes more like coffee and less like the roasting process than dark or French roast. Light roasts tend to be too acidic. As with any kind of coffee brewing, it’s best to grind the beans yourself just before using them. The ratio of water to coffee is 1:1 by volume and roughly 4:1 by weight, so feel free to scale the recipe to suit your needs. If you don’t have a French press you can make the coffee in a pitcher and strain it through a fine-mesh strainer, and finally through a coffee filter, as in step 2.

3½ cups finely ground medium roast coffee (see note)
Kosher salt (optional)

1. Stir together coffee and 3½ cups room-temperature water in large French press. Allow raft of ground coffee to form, about 10 minutes, and stir again to incorporate. Cover with plastic wrap and let sit at room temperature for 24 hours (an hour shorter or longer is fine).

2. Using French press plunger, press firmly on grinds to separate them from concentrate. Pour coffee concentrate into coffee filter-lined fine-mesh strainer set over large measuring cup. Let sit until concentrate filters through, up to 30 minutes. (You should have about 2 cups of coffee concentrate; concentrate can be covered and refrigerated for up to 3 days).

3. Combine ½ cup coffee concentrate, ½ cup cold water, and pinch Kosher salt (if using) and pour into glass with ice. Drink.

May 25, 2012 at 09:31PM

WE ENCOURAGED PEOPLE TO LEARN TO PROGRAM AND JUST LOOK AT WHAT HAPPENED

one of the best labels going these days

Articles on the future of books, reading and publishing.

one hell of a resume

A Florida woman who was apparently tired of her dirty couch reeking of urine, took it outside and set it afire — and burned down her apartment in the process after the flames spread.

probably the best thing on the internet right now

jQWidon’t is a plugin for the jQuery JavaScript library that replaces the whitespace between the last two words of a given element’s contents with a non-breaking space, to prevent typographic widows. It was inspired by Shaun Inman’s Widon’t plugin for Wordpress. This document describes jQWidon’t version 0.1.

To quote Mr Inman:

For those who don’t know, in typesetting, a widow is a single word on a line by itself at the end of a paragraph and is considered bad style.

May 22, 2012 at 06:45PM old head graff

an old version of readability to hack on

Maine meals made from Maine ingredients procured at Maine’s farmers’ markets.

Coarsely chop the four garlic cloves, leaving the peel intact. Place them in a blender with the cayenne peppers. Add 2 tbsp. of mineral oil, 2 cups hot water and 3 tsp. of natural liquid soap. Place the lid on the blender and process on high speed for two to three minutes, or until pureed. Allow the hot pepper spray mixture to stand overnight, which will increase the heat and effectiveness of the solution.

In the morning, put on a pair of rubber gloves to protect your hands. This mixture can irritate the skin, so be careful while handling. Strain the liquid through a piece of cheesecloth (or nylon pantyhose) into a glass pint-sized canning jar. Secure the lid tightly and store in a cool, dry place for up to 90 days.

Using Hot Pepper Spray
To use, measure 1/4 cup of the mixture and transfer to a clean spray bottle. Add about 5 cups of water and shake well to combine. Spray directly onto plants as necessary, being careful not to get any of the liquid on your skin. It's a good idea to wear gloves any time you are handling the hot pepper spray. You can make a larger batch to use in a garden sprayer for larger pest problems. Just stick to the formula above of 1/4 cup of solution to every five cups of water.

May 20, 2012 at 08:20PM chill bros gnawing on some fungi

digital versions of Wire magazine

May 18, 2012 at 07:04PM I ❤ big booty too

We are becoming more honest because it increases the speed at which information can travel. We are becoming less private because to withhold valuable knowledge from the rest of the network is to act selfishly. We are becoming more transparent because that is what the evolution of technology asks of us.

So.. its a dog.. dressed as 2 pirates carrying a treasure chest. I can't even fathom how brilliant this is.

HANDY: wget --force-html -r -l2 2>&1 | grep '^--' | grep -v '\.\(txt\|ico\|css\|js\|png\|gif\|jpg\)$' > linklist.txt

Between Me & You —

OpenShift is Red Hat's free, auto-scaling Platform as a Service (PaaS) for applications. As an application platform in the cloud, OpenShift manages the stack so you can focus on your code.

May 12, 2012 at 12:43PM

Evening, Friday friends! Here's Eric S. Raymond, open-source hacker and author of The Cathedral and the Bazaar:

May 11, 2012 at 06:55PM

Functional programming in Python

If you backed the Double Fine Adventure, drop everything and go here: The new episode is so good, I'm a bit breathless.

Serves 2

1 tbsp olive oil
1 garlic clove, sliced
75g pancetta, cubed
250g dried spaghetti
2 eggs and 1 egg yolk
25g pecorino romano, finely grated
25g parmesan, finely grated
Freshly ground black pepper
Nutmeg, optional

1. Put two bowls into a low oven to keep warm, or boil a kettle and half fill them with hot water. Heat the oil in a large frying pan on a medium heat, then add the garlic and cook until well coloured, then remove from the pan with a slotted spoon and discard. Add the pancetta and cook until translucent and golden, but not brown around the edges.

2. Meanwhile, cook the spaghetti in plenty of boiling, salted water until al dente. In a bowl, beat together the eggs and the extra yolk and then stir in the the pecorino and most of the parmesan, reserving a little for garnish. Grind in plenty of black pepper.

3. Scoop out a small cupful of the pasta cooking water, and then drain the pasta well. Tip it into the frying pan and toss to coat with the pancetta fat.

4. Take the pan off the heat and tip in the egg mixture, tossing the pasta furiously, then, once it's begun to thicken, add a dash of cooking water to loosen the sauce. Toss again, and divide between the warm bowls, finishing off with a grating of nutmeg and a little more parmesan. Eat immediately.

SERVES 10 – 12

Frittatas are typically made on the stove in a skillet, but preparing them in a bundt pan offers a convenient and beautiful alternative. Serve as part of a hearty lunch or Sunday brunch.

1 tsp. butter
2 cups grated white cheddar
1 small bunch chives, coarsely chopped
Salt
20 spears asparagus, trimmed
12 eggs, lightly beaten
2 small yellow onions, peeled and chopped
2 small carrots, peeled, trimmed, and finely grated
1 cup self-rising flour
1 cup milk
1⁄4 tsp. freshly ground black pepper

1. Preheat oven to 375°. Grease a 12-cup bundt pan with butter; set aside. Mix 1/2 cup of the cheese and 1 tsp. of the chives together in a small bowl and set aside.

2. Bring a large pot of salted water to a boil over high heat and cook asparagus until tender, 3–4 minutes. Drain; cool under cold running water, then pat dry. Cut asparagus into 1/4"-thick pieces and transfer to a large bowl. Add eggs, onions, carrots, flour, milk, remaining 1 1/2 cups cheese, 1 tsp. salt, and pepper, and mix well. Pour batter into prepared pan and bake until firm, about 45 minutes. Allow frittata to cool in pan on a wire rack.

3. Preheat broiler. Invert frittata onto a sheet pan. Sprinkle top with cheese and chives, and broil until cheese just melts, 1–2 minutes. Transfer to serving plate.