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Lidl Unveils a $40 Sous Vide Machine That’s Perfect for Home Cooks

Lidl Unveils a $40 Sous Vide Machine That’s Perfect for Home Cooks



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This system is more advanced than many expensive sous vide machines on the market.

Cooking a favorite protein or vegetable in a sous vide is no longer reserved for Michelin-starred chefs in commercial kitchens—home cooks have slowly but surely incorporated the technique, too. There was a time in the early 2010s when Cooking Light editors advocated for personal sous vide machines that were close to $500—but times have changed, because German-based grocer Lidl now offers a sous vide appliance for just $39.99.

Starting today, in all Lidl U.S. stores, shoppers can pick up Lidl's SilverCrest sous vide machine for the shockingly low price. The SilverCrest is equipped with temperature controls and an automated timer to ensure your meal will never overcook, even if you step away. Lidl is also offering tubing bags and a vacuum sealer, so you can flawlessly use your sous vide machine.

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For those who may be unfamiliar with the magic of sous vide, it’s the process of submerging tightly sealed food (think: steaks, shellfish, vegetables) into a temperature-controlled pot of simmering water for a period of time. The hot water allows cooking to be gradual and precise, so you get a quality nearly impossible to achieve on a stovetop or in an oven.

Photo courtesy of Lidl U.S.

Looking for more amazing deals on kitchenware? Check these out:

Cooking food sous vide comes with an added benefit for those watching their diets—items like seafood and meats cook in their own juices, meaning you can skip any extra oil or butter. Essential vitamins and minerals are also less likely to escape the item you're cooking as well.

Lidl is operating approximately 300 stores across the Mid-Atlantic region with plans to expand across the nation underway. You can find these sous vide gadgets on sale at your local Lidl, while supplies last.


9 Best Mandoline Slicers of 2021, According to Kitchen Appliance Experts

Mandoline slicers are useful for getting perfectly even cuts, especially when you're trying to make them extra thin. Sure, a sharp knife will do the trick, but mandolines guarantee perfection and uniformity. They can be used for everything from potatoes for scalloped potato dishes to eggplant for parmesan or grilling. Good ones can slice ripe tomatoes well without bruising or tearing the skin.

In the Good Housekeeping Institute, we test thousands of products each year. When we test mandolines, we slice batches of ripe tomatoes and evaluate how much juice and seeds are retained, as well as how even the slices are. We also evaluate ease of use based on factors like blade assembly, thickness adjusters, non-slip feet and handles, cleanability, and storage. All of these factors contribute to overall safety, which is the number one thing to consider when it comes to mandoline slicers. Even if you're being extremely careful, mandolines can cause severe cuts. Always use the included hand protector, and don't try to slice every last nub &ndash it's better to be safe than sorry. Take caution when inserting and removing blades, handling, and washing.

Here are the best mandoline slicers you can buy, according to testing, home use, and brands we've used before and trust:

  • Best Overall Mandoline:Swissmar Slicer Borner V-1001 V-Slicer Plus Mandoline
  • Best Value Mandoline Slicer:Kyocera Advanced Ceramic Adjustable Mandoline
  • Best Mandoline Slicer for Professionals:Benriner Japanese Mandoline
  • Best Mandoline Slicer for Beginners:Oxo Good Grips V-Blade Mandoline
  • Mandoline Slicer with Safest Hand Protector:Pampered Chef Simple Slicer
  • Best Stainless Steel Mandoline Slicer:Oxo Good Grips Chef's Mandoline Slicer 2.0
  • Most Versatile Mandolin Slicer:Mueller Austria V-Pro Multi Blade Adjustable Mandoline
  • Best Compact Mandolin Slicer:Urban Trend Mistral Mini Mandoline Slicer
  • Best Mandolin Slicer for Storage:Microplane Adjustable Slicer

What is sous vide?

Meaning “under vacuum” in French, sous vide is a low-temperature, slow cooking method the utilizes a water bath kept at a consistent temperature. It offers precision control over how your food is cooked, producing a consistent result every time.

Many home cooks now prefer sous vide for foods such as steak and eggs, and with more and more affordable sous vide machines and equipment available, it’s even easier to get started with sous vide cooking.

  • Seal food in a bag
  • Place bag in a water bath
  • Heat water to a consistent temperature using an immersion circulator (Or use an all-in-one water bath and circulator)
  • Cook food to desired doneness, determined by water temperature and cooking time

35+ Easy Make-Ahead Breakfasts Ideas That Are Anything but Stressful

Plus, a Good Housekeeping Institute Test Kitchen pro dishes on the fine art of keeping make-ahead eggs just as delicious later in the week.

For years, Good Housekeeping editors have been preaching about the many benefits of meal prep &mdash it saves you time, can maximize a carefully planned budget, and can help you keep portions in check without even trying! Now, we're here to share all the ways in which preparing your breakfasts ahead of time can help you revolutionize your mornings, too. Whipping up a batch of easy, fridge-and-freezer-friendly eggs is certainly an option, but sweet breakfasts (from grain bowls to baked goods!) are de facto make-ahead breakfasts by default. The perfect make-ahead breakfast is just as tasty on Wednesday a.m. as it was when it came off the stove on Sunday.

The key to finding a perfect make-ahead breakfast is something you can easily riff on as each morning passes. For example, DIY granola is a classic example &mdash it can be layered in a yogurt fruit bowl on Monday and Tuesday, then steeped overnight with your favorite plant-based milk and a dash of honey and dark chocolate on Wednesday and Thursday. The same can be said for a frittata enjoy it with a plate of spinach one day, and a piece of whole-grain toast the next. Soon, you'll find that make-ahead breakfast ideas are far from boring they just need the perfect accessory du jour to make your morning that much more exciting.

Even if you don't fully cook your breakfast beforehand, prepping it the night before a busy morning can be a boon, too. Case in point: Holidays and special occasions, where nailing a beautiful, tasty brunch is going to take more elbow grease than usual. Assembling fresh quiches to throw into the oven when the time is right, for example. Whether you're looking for something you can quickly reheat, or to shave away total prep time, these make-ahead breakfast ideas are perfect for any occasion. Get cracking on these breakfast time savers now! To get you going, here are 37 of our favorite big-batch breakfasts you can make in advance.

Unlike our favorite meal-prepped lunches, eggs can be a bit finicky &mdash they require a bit more finesse in storage and reheating. Catherine Lo, a food editor in the Good Housekeeping Institute's Test Kitchen, says the key to keeping eggs just as tasty after subjecting them to a microwave is to specially prep them before reheating. "One of the perils of reheating eggs, especially in the microwave, is that they lose their moisture," she explains. "If you're going to reheat in the microwave, make sure to cover it with microwave-safe plastic wrap &mdash and poke a small vent in it beforehand." If you're reheating a burrito or sandwich, wrapping the whole item in a damp paper towel can prevent bread from becoming un-appetizingly hard.

Baked eggs, or pastries or dishes with crusts, are better suited to be reheated in a toaster oven or a regular oven Lo says to reheat at 350°F if no temp is specified in the recipe. You want to make sure that your dish has sat at room temp for at least 30 minutes before reheating for best results. If you're reheating an entire dish as opposed to a single serving, make sure to use an instant-read thermometer to ensure it reads 165°F.

Hard-boiled egg lovers, be sure to leave them unpeeled when you store them in your fridge &mdash you can keep them fresh for a week this way. "For max flavor, leave them out at room temp for about 20 minutes before eating, as cold tends to dull the flavor," Lo advises. "If eggs are peeled, eat them in a day or two."


Best 20 Sous Vides

Sous Vide bags BPA Free 20 Reusable vacuum seal bags for Anova and Joule Cookers, 1 Hand Pump, 2 Sealing Clips and 4 Sous Vide Clips, Practical for Long-time Sous Vide Cooking & Food Storage freezing

Yedi Total Package Sous Vide Cooker, Max Deluxe Accessory Kit, Recipes, 1000 Watts, Stainless Steel

Sous Vide Container Sleeve Insulating Cover for Rubbermaid 12 Quart Container with Lid Heat Retention & Countertop Protection Compatible with Side & Corner Mount Lids & Accessories

Aobosi Sous Vide Cooker, Digital Immersion Circulator with Cookbook, 5pcs Free Sous Vide Bags, Accurate Temperature Control, Ultra Quiet, Adjustable Clamp, Ideal for Steak, Seafood, Eggs, Veggies

EVERIE Sous Vide Container 12 Quart EVC-12 with Collapsible Hinge Lid for Anova Cookers (Corner Mount) (Does Not Fit Nano or AN500-US00)

VESKE Sous Vide Container with Lid & Rack Set 12 Quart Accessories Kit for Most Sous Vide Cookers Durable Polycarbonate and Rust-Resistant Stainless Steel

Sous Vide Bags 30 Reusable Vacuum Food Sealer Bags for Anova, Joule Cookers 3 Sizes Sous Vide Bag Kit with Pump 4 Sous Vide Bag Clips, 6 Sealing Clips for Food Storage and Sous Vide Cooking


Best Vacuum Sealers For Sous Vide

1. FoodSaver V4840 Vacuum Sealer

This sleek machine which combines both a hand-held and standard vacuum sealer has automatic bag detection technology that automatically begins sealing once the food bag is put inside its chamber. The cutter and built-in roll storage allow you to cut the food bag down to any size before storing while eliminating the need for extra equipment when sealing extras like zipper bags.

LED light indicators also guide you through the sealing process: you can see at what stage the sealing has advanced to. In case moisture is still present, it adjusts its mechanism automatically, eliminating it until an air-tight seal is attained.

Its hand-held sealer is extremely versatile: it seals containers, cans, zipper bags and canisters while also marinating food in minutes. This amazing technology saves you time in a time-starved world.

FoodSaver V4840 also has a ‘seal only’ button. This works wonderfully for re-sealing already opened bags of dry foods like potato chips or cereal, keeping them fresher for longer.

It’s excellent for sous vide cooking using its approved FoodSaver vacuum bags which tolerate high water temperatures of up to 185℉. Foods like fish or even steak cooked this way come out luxuriously tender and flavorful.

Features

2. FoodSaver FM5200 Vacuum Sealer

This vacuum sealer has a unique easy view window which can help you see as you seal. This ensures that the process has been satisfactorily done. Its open-roll storage design also allows you to see when its roll needs replacing.

Dual heat sealing strips ensure that just the correct vacuum level is reached to optimize food preservation and the automatic moisture detection system adjusts automatically to correct the vacuum mode and ensure an airtight seal.

A drip tray is uniquely included with the FoodSaver FM5200 which will catch any liquid overflows and being dishwasher safe makes this vacuum sealer easy to clean.

Features

3. NutriChef Vacuum Sealer

This top-rated compact vacuum sealer seems to be a hit with consumers. It has a sleek design in both black and silver, with an easy to clean outer surface.

It operates with 2 sealing modes – dry indication for dry solid foods like meats and wet indication for soupy or poached foods.

It’s extremely easy to operate as it has a simple electric plug-in design with soft touch digital button that you press easily to activate the high power suction vacuum sealing systems. LED lights are also prominently displayed on the outer face to guide you along the sealing process.

The Nutrichef also comes with 5 medium environmentally friendly and BPA-free polyamide bags and an extra-long vacuum roll included in the full starter kit.

As it can withstand food temperatures of up to 212℃, it is an excellent sealer for sous vide cooking the food cooks tender and flavorful.

Features


What’s New

The Flatiron Partnership welcomes Tend, a modern dentist office with a fresh-take on patient experience and oral wellness, to the neighborhood at 29 East 21st Street. Tend is a dental wellness company that touts itself as &ldquothe first dentist you&rsquoll actually look forward to." With a sleek studio design and personalized touches, Tend strives to make dental visits a happier experience.

&ldquoWe're thrilled to officially launch Tend with the opening of our first location in New York's Flatiron neighborhood. There were so many reasons why launching in New York City made sense for us - beyond being one of the largest dental markets, it's one of the top hubs for education in the space. The Flatiron District brings together some of the city's most creative and innovative businesses and people, making it the perfect place for us to introduce Tend,&rdquo says Andy Grover, Co-Founder and Chief Development Officer of Tend. &ldquoWe designed every element of the studio with the patient experience in mind, creating an environment where each guest feels completely tended to. We've been blown away by the response we've seen since launch and are excited for all that's to come!&rdquo

Tend's goal is to set a new standard for oral health &ndash hassle free, personalized and straightforward dentistry with a focus on patient happiness. Founded by the former CEO of SmileDirectClub, Doug Hudson, Tend is taking a hospitality mindset to oral health.

Tend offers seamless, one-click appointment booking, and price transparency. Tend will check your benefits and tell you what your visit will cost before you arrive so there are no surprise bills. Tend partners with several insurance companies. Beyond that, the team strives to get to know you with questions about your goals, if you have any anxiety or nervousness, your preference on toothpaste flavor, etc. A few days before your visit, you&rsquoll be sent a Tend Care Kit featuring specialty oral hygiene products.

Tend&rsquos technology and equipment prioritize comfort. This includes an X-ray machine with 80% less radiation that can perform 20-second X-ray scans, digital impressions instead of a putty mold, and gentler low-noise drills. Dentists can visually walk you through each step of your treatment on screens so you can see the process for yourself. There&rsquos also a patient portal that offers access to your records, fill-out paperwork ahead of time, and connect with clinicians directly. Tend offers a full range of services including preventative, restorative, cosmetic, and emergency dental services. Tend dentists are not paid on commission so they can focus on providing top-notch care instead of rushing through appointments.

So what&rsquos a visit like?

When You Walk-in: The studio itself isn&rsquot your typical dentist office. Tend's space is designed to be beautiful and calming. Its sleek design invites you to step inside. There&rsquos a cozy waiting room, but Tend claims you&rsquoll barely use it during your visit. When you arrive, a receptionist will guide you to Tend&rsquos &ldquoBrushery,&rdquo a blue and green colored room equipped with marbled sinks that conjure up images of mouthwash. You&rsquoll be treated to a new Quip toothbrush and have your pick of toothpaste.

When You Enter the Examine Room: Upon walking into your private, sound-proof examine room, a high-tech screen will greet you by name. Dental tools are intentionally nowhere to be seen. You will find a comfortable white/beige room with a hook to hang your belongings, a sink to wash-up, and a basket with brand-name dental products. The reclinable chair will have Bose headphones waiting for you to put-on and watch overhead your favorite Netflix show queued up before you arrive. After your visit, the Tend team aims to help you form healthy oral health habits as well with personalized nutritional tips and product recommendations to encourage preventative care.

Tend wants you to expect compassionate dentists that talk to you, check-in with you, and educate you. Tend aims to provide a holistic approach to dental care that aspires to move beyond a promise of feeling nothing to feeling something great.

Tend is open Monday thorugh Friday 8 am to 8 pm, Saturday 8 am to 4 pm, and closed on Sunday.

Tend, 29 East 21st Street, between Broadway and Park Avenue, (212) 686-3686, @hello_tend

Halloween Happenings in Flatiron

Whether you're looking to find a last-minute costume, hit the town on Halloween night/weekend, or find a spooky themed daytime festivties, Flatiron has it all! We've rounded up some neighborhood Halloween activties and parties for you, your pup, and your family. Happy haunting!

The 40/40 Club, 6 West 25th Street, 212-832-4040
This upscale American sports bar and lounge is hosting a Nightmare on 25th halloween party on October 31st from 9 pm to 3:30 am. A complimentary sponsored open bar will be available from 9 pm to 10 pm. Limited number of advance discounted tickets available now. Enjoy live DJ perfromances. General admission tickets can be purchased for $20 here.

Abracadabra NYC, 19 West 21st Street, between Fifth and Sixth Avenues, 212-627-5194
On the hunt for a last-minute costume? Head over to the Halloween store Abracadabra for all the things you need. The store is open for extended hours every day through Halloween:10 am to 10 pm.

Bounce Sporting Club, 55 West 21st Street, between Fifth and Sixth Avenues, 212-675-8007
Bounce is hosting a weekend of Asylum-themed parties on Friday, October 25th and Saturday, October 26th with live DJ performances. Doors open at 10 pm and close at 4 am. General admission tickets are available for $20 here . Table packages also available.

Il Fiorista, 17 West 26th Street between Broadway and Sixth Avenue, 646-490-82409
Il Fioista is a restaurant serving flowers and herbs in their edible forms that also hosts educational classes. On Saturday, October 26th from 3:30 pm to 4:30 pm, artist Leanne Shapton leads a Halloween Potato And Pumpkin Printing class using paints, inks and archival paper. Sharp tools will be used, so small children must be accompanied by a parent. Children are allowed between the ages of 5 and 14 years old. Guests will leave with their decorated produce! This class costs $60 for adults and $15 for children.

La Scuola, Eataly's Cooking School, 200 Fifth Avenue, off 23rd Street, 212-229-2560
Eataly Flatiron presents "Saints, Symbols and Spaghetti" class with Professor Rocky Ruggiero for the celebration of The Feast Day of All Saints on November 1st. The class is fropm 6 pm to 8 pm and is $125 per perosn. In this class guests will learn about The Festa d'Ognissanti and the fascinating representations of saints and martyrs in Italian art, enjoy a three-course menu created and prepared by our Chef at La Scuola di Eataly NYC Flatiron, and enjoy two Italian wine selections specifically chosen to pair with your meal.

Leonelli Focacceria, 7 East 27th Street, 212-451-9495
Leonelli is a bakery and café inspired by the great bakeries of Rome and New York's rich history. Through Halloween, stop by to pick up some limited edition pumpkin-shaped, chocolate cookies with vanilla filling.

Madison Square Park's Howl-O-Ween, 11 Madison Avenue, 212-520-7600
Celebrate Halloween with your local dog community by dressing up your doggo in a costume and heading over to Madison Square Park.There will be trick-or-treat giveaways, family portraits at the onsite photobooth, and a costume paw parade that will begin at noon. *RAIN RESCHEDULE: This event is now taking place on Saturday, October 26th from 10:30 am to 12:30 pm.

NY Kids Club, 38 East 22nd Street, 212-375-1100
Stop in for a spell at NY Kids Club for some Halloween fun for the kiddos. One-off events and celebrations available for purchase.

    on Friday, October 25th Street from 4:30 pm to 6 pm. Your little trick-or-treaters will have a blast singing festive songs, showing off their costumes and their favorite moves during our disco dance party in the play gym. With a fang-tastic pizza dinner, adult buffet, and special party favors, you'll have a scary good time! $60 for first child, and $48 for additional children. on Saturday, October 26th from 6:30 pm to 8:30 pm. Children will participate in a mummy relay, play Pass-the-Pumpkin, fly like witches, and hunt for ghosts in the play gym. Painting spider webs, going through a haunted house, and dancing under a full moon will make this PJ party absolutely eerie-sistible! Pizza will be served for dinner and graham crackers for dessert. $40 for first child, $28 for additional children.

The People's Improv Theater, 123 East 24th Street, 212-563-7488,Calendar
Established in 2002, the PIT is an award-winning comedy theatre that hosts nightly shows including comedy skits, open mic, and musical improv. Enjoy spooky themed comedy sketches and performances to get in the spirit including a Horror Comedy Musical!

SLATE NYC, 54 West 21st Street, between Fifth and Sixth Avenues, 212-989-0096
Slate NYC presents its annual Halloween Tribute with Zombie Apocolapse party on Saturday, October 26th. Doors open at 9 pm and close at 4 am. All tickets include a one house vodka open bar from 9 pm to 10 pm. $50 tickets are still available for purchase here .

SPiN, 48 East 23rd Street, between Madison & Park Avenue, 212-982-8802
Modern ping-pong lounge SPiN invites you to two themed parties:

  • For its Dance Til' Your Dead party on October 26th from 10 pm to 4 am, Spin will be transformed into a massive haunted nightclub fit for nearly 1000 brave souls. Costumes encouraged, but not required. Sometimes it's scary enough to just be yourself. There will be a complimentary open bar from 10 pm to 11 pm. Music by Dxvid Jxmes, Exstra, & Wellnez. Tickets start at $30.
  • Enjoy a Halloween Parade Afterparty, Wyld Things, on October 31st from 9 pm to 4 am. The party is co-hosted with House of Yes and Kostume Kult featuring an impressive DJ lineup. Costumes are required for entry. Priorty entry tickets for $40 and 1 am entry tickets for $20 are still available.

Studio at the Freehand New York hotel, 23 Lexington Avenue, between 23rd and 24th Streets, (212) 475-1920
The second floor restaurant is hosting two special Halloween events: (RSVP at [email protected] with the event's name in the subject line)

    (A Kid's Halloween Party): Saturday, October 26th from 12 pm to 3 pm, Studio is hosting a spooky kid's Halloween party. Put on a costume and stop by for a special performance by The Band Books, tricks and treats, facepainting, and arts and crafts. : Grab your scariest mask and for a night of mischief in Studio. Special performances by DJs Aden Tuite and Wade Oates. Free entry. Event id from 10 pm to 2 am.

Trader Joes, 675 Sixth Avenue, 212-255-2106
Stop into Trader Joe's Flatiron store for a Halloween Spooktacular on Saturday, October 26th, from 9 am to 1 pm. Celebrate with games, treats, prizes, arts and crafts, and face painting. Costumes welcomed!

Flatiron District businesses: have a Halloween special or deal that we are missing? Email us at info (at) flatirondistrict.nyc!

2019 Annual Community Survey

As a thank you, we will randomly select four respondents who complete the survey to receive a $100 gift certificate to Trader Joe's, ATOBOY, Rocco Steakhouse or Cote.

Flatiron Foodies: Mangia's Butternut Squash Soup with Apple Cider

Located at 22 West 23rd Street, Mangia is a neighborhood gem serving artisanal Italian cusine with a focus on fresh, farm-to-table ingredients. In Italian, &ldquo mangia &rdquo is a simple, loving command that only means one thing: eat! In New York City since 1981, the family business instills the same level of passion into beloved signature favorites and exciting seasonal dishes like its Butternut Squash Soup.

In the fall, Mangia&rsquos Butternut Squash Soup is a dish that never gets old - healthy, super creamy, and easy to make with tons of flavor. This soup is also great for entertaining festive gatherings. Mangia and enjoy!

Mangia's Butternut Squash Soup with Apple Cider

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Ingredients:

  • 2 medium butternut squash (2 ½ pounds)
  • 6 cups fresh apple cider
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon salt
  • 1 tablespoon dried thyme
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground nutmeg
  • 4 ounces crème fraîche, for serving

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle butternut squash halves with olive oil and season with salt and pepper. Wrap the squash in aluminum foil, place on a baking sheet face-down, and bake for 1 hour. Remove and let cool.
  3. In a large saucepan, bring the apple cider to a boil with the ginger, salt, thyme, pepper, and nutmeg. Simmer the mixture for 20 minutes. Let cool and then strain.
  4. In batches, use a large spoon to scoop-out the butternut squash flesh into a blender or food processor with the apple cider mixture and puree. The puree should be thick, but easy to ladle. Transfer to a large bowl.
  5. Close to serving time, bring the crème fraîche to room temperature whisk briskly with a fork until it gets smooth.
  6. To serve, ladle the soup into a bowl and drizzle crème fraîche on top for some added richness.
  7. If you need to thin the soup, add apple cider until desired consistency.

Pictured below: Mangia's Founder & Restaurateur, Sasha Muniak who is the brains behind Mangia's menu items.

Flatiron Partnership and Van Alen Institute Announce Winning Holiday Installation Design: Ziggy

The Flatiron/23 rd Street Partnership and Van Alen Institute announced the winner of the sixth annual Flatiron Public Plaza Holiday Design Competition: Ziggy by New York-based team Hou de Sousa. On view November 18, 2019&ndashJanuary 1, 2020, Ziggy will celebrate the holiday season with vibrant hues and playful gestures, creating a highly visible landmark at the heart of the Flatiron District and the centerpiece of the Partnership&rsquos annual holiday programming. Join us for the launch party on November 18th from 6 pm to 8 pm.

&ldquoOur holiday installation is a tradition that evokes the wonder and joy of the season for those who live in, work in, and visit Flatiron,&rdquo said James Mettham, Executive Director of the Flatiron Partnership. &ldquoZiggy is a fitting centerpiece for our annual &lsquo23 Days of Flatiron Cheer&rsquo festivities and a vibrant kaleidoscopic beacon that will be a must-see destination this December. We are proud to partner with Van Alen Institute and Hou de Sousa, and we invite visitors from near and far to visit Flatiron this season!&rdquo

&ldquoHou de Sousa&rsquos spectacular installation invites us to rethink how we interact with public space, and with one another,&rdquo said Deborah Marton, Executive Director, Van Alen Institute. &ldquoThrough the clever use of transparent materials and open gateways, their design creates delightful and unexpected ways to connect with others. We&rsquore thrilled to collaborate once again with the Flatiron/23rd Street Partnership in this annual tradition to create inventive and imaginative visions for an iconic urban plaza.&rdquo

Composed of painted rebar and 27,000 feet of iridescent cord, Ziggy&rsquos lightweight structure will dynamically filter its surroundings with shifting patterns, color, and light. Its winding form will frame views of the Flatiron District&rsquos many attractions and landmarks, while also serving as seating for locals and visitors seeking a moment of rest. The structure will be installed on the Flatiron North Public Plaza at Broadway, Fifth Avenue, and 23rd Street, as part of the Partnership&rsquos &ldquo23 Days of Flatiron Cheer&rdquo programming. The installation is permitted through NYC DOT Art and will be open to the public daily, weather permitting.

&ldquoZiggy is a polyvalent creature that strings together gateways, apertures, and seating,&rdquo said Josh de Sousa, Principal & Co-Founder of Hou de Sousa. &ldquoThis porous wall will welcome folks arriving from all directions while ringing in the holiday season with a flourish of color and light.&rdquo

&ldquoThis competition continues to demonstrate the importance of both public art and programming in DOT public plazas,&rdquo said NYC DOT Art & Event Programming Director, Emily Colasacco. &ldquoHou de Sousa&rsquos interactive, larger-than-life-size configuration will bring even more color to the already vibrant Flatiron District, and DOT is pleased to be part of the annual holiday transformation as we enter our sixth year as a partner.&rdquo

Hou de Sousa is a New York-based architecture, art, and design studio focused on culturally progressive and environmentally responsible projects that foster public engagement and creativity. Over the past two years, Nancy Hou and Josh de Sousa&rsquos office has won open competitions and RFPs hosted by Google Friends of the High Line Georgetown BID Socrates Sculpture Park Dupont Underground the Korean Ministry of Culture, Sports & Tourism and the Architectural League of New York. The Ziggy project team also includes Powell Draper, Director of Operations at Schlaich Bergermann and Partner Dan Bergsagel, Structural Engineer at Schlaich Bergermann and Partner and steel fabrication by Brian Chu and Conor Coghlan, the Co-Founders of A05 Studio.

Since its inception in 2014, the Flatiron Public Plaza Holiday Design Competition has been a platform for the Partnership and Van Alen Institute to deepen their connections with emerging designers and engage with their local neighborhood. This year&rsquos closed-call competition began in June, when the Partnership and Van Alen invited a selection of design and architecture firms to submit proposals. A jury with expertise across the worlds of design and public art, including representatives from the Flatiron Partnership and Van Alen&rsquos Board of Trustees, reviewed proposals by Besler & Sons, Hou De Sousa, New Affiliates, Only If, and Worrell Yeung.

Sponsored by the Flatiron/23rd Street Partnership, Ziggy and the accompanying programming &ldquo23 Days of Flatiron Cheer&rdquo featuring free prize giveaways, hot beverages, perfomances, and fitness classes are made possible with generous support from Presenting Sponsor Meringoff Properties.

Throughout the holidays, the Partnership is encouraging visitors to use #ZiggyFlatiron on Twitter and Instagram to share images of the installation to be entered into a contest to win prizes from local businesses.

To view each proposal, click here.

To view the full press release, click here.

Photo Credit: Cameron Blaylock

Date Night in the Flatiron District

It is officially cuffing season, so we have the perfect date night roundup for you. Whether it is a nice restaurant, a fun activity, or a trendy bar, we have some memorable places to impress someone special in the neighborhood.

Exciting Things to Do:

Baruch Performing Arts Center, One Bernard Baruch Way (25th between Lexington & Third), 212-352-3101,Events/Shows
Treat you and your significant other to a night of cultural entertainment. Baruch College's performance center hosting plays, music, and dance showcased in two concert halls & two theaters.

The Jazz Gallery, 1160 Broadway, 5th Floor, between 27th & 28th Street, Calendar
The Jazz Gallery serves as an international cultural center where the youngest generation of emerging professional jazz musicians challenge convention, take creative risks, and lead their field as performers, composers and thinkers. Wine is available by donation to support the nonprofit, and there is no charge minimum. Doors open at 7 pm for seating at 7:30, and 9 pm for seating at 9:30 pm.

La Scuola, Eataly's Cooking School, 200 Fifth Avenue, off 23rd Street, 212-229-2560
Guided by a chef, you and your date will learn how to create regional Italian recipes as you enjoy your dishes &mdash with beverage pairings, of course. In other words: dinner and a show. Chef Lidia Bastianich has handcrafted a variety of classes and events, each offering a unique culinary experience. Try your hands at italian dessert classics like tiramisu, pasta workshops, and three-course meal breakdowns.

Musem of Sex, 233 Fifth Avenue, 212-689-6337
An intimate and daring museum that explores the history and culture of sexuality with rotating exhibitions. Browse the exhibits currently on view, jump around in a themed bouncy castle, and check-out the ground-floor shop for novelty items. Currently, you can preview the upcoming erotic carnival coming to the museum, Super Funland.

The Magician Show at the NoMad Hotel, 1170 Broadway, corner of 28th Street, 212-796-1500
Sure to be an unforgettable night, experience an intimate evening of magic, mystery, and deception at The Magician show at The Nomad hotel. The interactive show that calls on the audience to participate during the act takes place every weekend starring the talented illusionist Dan White.

The People's Improv Theater, 123 East 24th Street, 212-563-7488,Calendar
Established in 2002, the PIT is an award-winning comedy theatre that hosts nightly shows including comedy skits, open mic, and musical improv. Notable alum include Ellie Kemper, Nicole Byer, and Lin-Manuel Miranda.

Poster House, 119 West 23rd Street, between Sixth Avenue and Seventh Avenue, 917-722-2439
Visit the first museum dedicated to posters in the United States. Poster House's mission is to showcase posters from all over the world, from their origins in the 1860s to present day use. The museum is open 11 am to 6 pm and closed on Tuesdays. On the third Friday of every month, Poster House is open for after hours from 6 pm to 9 pm!

Society Billards, 10 East 21st Street, 212-420-1000
A polished, underground pool hall with 19 billiards tables, ping-pong tables, dart boards, and a full cocktail bar.

SPiN, 48 East 23rd Street, between Madison & Park Avenue, 212-982-8802
Pick-up a paddle and enjoy a fun game of ping-pong with your date. SPiN is a modern lounge with 19 ping-pong courts, full bar service, and dining. $9 gets you unlimited ping pong play after 9 pm Monday through Thursday.


(Photo Credit: Vin Sur Vingt)

Where to Grab a Drink:

BLACKBARN, 19 East 26th Street, 212-265-5959,Menu
An upscale restauant serving farm-to-table American cuisine in a modern barn-inspired setting. Their happy menu is pretty killer: Monday through Saturday 4 pm to 6 pm and 9 pm to 11 pm. Happy hour specials include specials like $5 draft beers, $7 wines, $3 pork buns, $1 wings, 50% OFF Margherita Pizza, Hot Dog, Meatballs, and Burger.

Bo&rsquos Kitchen & Bar Room, 6 West 24th Street, between Fifth and Sixth Avenues, 212-234-2372,Menu
The bar is driven by Bo's passion for making the perfect classic cocktails. The drink menu is curated in-house and updated each season to ensure each cocktail's utmost freshness. Bartenders will tweak any classic cocktail to best suit your palate. Enjoy happy hour all night on Mondays, and 5 pm to 7 pm Tuesday through Friday. Plus, there's live music every Saturday night.

The Flatiron Room, 37 West 26th Street, between Sixth Avenue and Broadway, 212-725-3860
Classy nightspot with a vintage vibe housing a world-renowned collection of 1000+ brown spirit varieties and offering live music. The muscial line-up is pretty impressive with blues bands, quartets, and jazz. Take a stab at a Whiskey 101 class.

George Washington Bar, 23 Lexington Avenue, 2nd Floor of Freehand New York hotel, 212-475-1924, Menu
Set inside the former Library Room of the original George Washington Hotel, the GW Bar is a distinguished place inside the Freehand New York hotel. Enjoy sophisticated cocktails and upscale snacks. The space has plenty of character as the room's original mahogany millwork and fireplace have been restored, and upholstered vintage furniture punctuate the dark and moody atmosphere.

The Globe Bar, 158 East 23rd Street, 212-477-6161
Once a speakeasy, the "copper-faced" Globe Bar is o ld-school (since 1886) Irish pub with a fireplace featuring Guinness & other drafts. Happy runs daily til 7 pm. The inviting, spacious tavern is a low-key spot with good vibes.

Undercote, 16 West 22nd Street, 212-401-7986
Hidden beneath Koren steakhouse Cote, Undercote is a subterranean cocktail bar and lounge. Combining dark, plant-filled interiors with ambient beats, Undercote has the feel of a moonlit jungle oasis in the middle of the city, offering guests inventive cocktails and a one-of-a-kind Champagne list. Undercote does not accept reservations.

Vin Sur Vingt, 1140 Broadway, 646-922-7700, Menu.
VSV NoMad is an intimate French wine bar offering an extensive list continuously rotating 250 wines coupled with a light French fare menu. The space was personally designed to resemble the most authentic Bar a Vin in France featuring cozy, dim lighting and nostalgic melodies playing in the background. Enjoy $10/glass from VSV's rotating selection until 6 pm, 50% off any bottle of Rosé until 7 pm, and 25% off any bottle of wine after 10 pm.

(Photo Credit: Scarpetta)

Where to Dine:

Almond, 12 East 22nd Street, between Broadway and Park Avenue South, 212-228-7557, Menu
This lively bistro serving French comfort food blends farm-to-table culture in a vibrant, comfortable atmosphere. Almond provides seasonal & daily menus that are driven by market-fresh ingredients. Classic dishes include steamed black mussels and roast chicken with crushed potatoes, and roasted whole fish. The thoughtful, hand-picked wine list offers an affordable selection of wines.

Atoboy, 43 East 28th Street, 646-476-7217, Menu
The restaurant is adventurous yet well-thought-out, which serves Korean-inspired family-style cuisine in three shareable dishes of your choice. Guests enjoy unique Korean tasting menus in a cozy, minimalist space. Atoboy recently landed a spot on ts 2020 list of Bib Gourmands, restaurants where the caliber of the food is high and a great meal can be enjoyed for less than $40 before tax and tip.

Bouley at Home, 31 West 21st Street, between Fifth and Sixth Avenues, (212) 255-5828
Bouley at Home provides a multi-sensory Seven Course Tasting Menu immersing guests in a community of shared culinary knowledge, health and nutrition. Diners sit alongside counters in front of a cooking stations.

Cosme, 35 East 21st Street, between Park Avenue and Broadway, (212) 913- 9659, Menu
Cosme, a sleek, contemporary Mexican restaurant serving dishes rooted in Mexican flavors and traditions, while also celebrating local and seasonal ingredients from the Hudson Valley and surrounding region. The restaurant was recently named best restaurant in the U.S. on the &ldquo2019 Worlds 50 Best Restaurants&rdquo list, and Cosme&rsquos Chef Daniela Soto-Innes was named 2019&rsquos &ldquoWorld&rsquos Best Female Chef&rdquo.

Cote, 16 West 22nd Street, (212) 401-7986, Menu
Cote, New York City's first Korean steakhouse, is a sophisticated restaurant that marries the interaction and flavors of Korean barbecue with the prime cuts and exceptional wines of the American steakhouse. Mainstays such as shrimp cocktail, wedge salad, steak tartare, and thick-cut bacon are served alongside traditional Korean dol-sot bibimbop, spicy casseroles, and USDA prime steak cuts.

Hanjan, 36 West 26th Street, 212-206-7226, Menu
Inspired by the old Korean tavern that offered weary travelers good food, good drinks and a place to rest Hanjan's dishes are meant to evoke Korean street markets that offer comfort food. Hanjan's menu features meats raised with no antibiotics or growth hormones, wild-caught wild fish that are not overfished or endangered, and organic and local produce.

Il Fiorista, 17 West 26th Street between Broadway and Sixth Avenue, (646) 490-82409, Menu
A unique, new restaurant serving flowers and herbs in their edible forms. Working with local and regional farmers, Il Fiorista features Mediterranean flavors and carefully curated floral cocktails. Make your date feel special with a custom bouquet you can order ahead or grab on the go. Il Fiorista also hosts flower-related educational classes that make for a creative date activity.

ilili, 236 Fifth Avenue, between 27th and 28th Streets, (212) 683-2929, Menu
Creative Lebanese dining with shared plates, entrees. and cocktails served up in a trendy, elegant space. Every dish at ilili has it's own story from the traditional recipes direct from Lebanon, to modern updates that tell the history of its team, cooks, and chefs who have left their mark on ilili's kitchen.

Little Beet Table, 333 Park Avenue South, 212-466-3330, Menu
For the health-conscious or vegetarian date, Little Beet is a modern restaurant offering organic, vegetarian-focused, and gluten-free menu. If these dietary preferences do not apply to you, the food is still worth your while. Little Beet provides a comfortable oasis with a warm atmosphere.

Scampi, 30 West 18th Street, between Fifth Avenue and Sixth Avenue, (212) 888-2171, Menu
A neighborhood restaurant serving southern Italian-inspired cuisine with an emphasis on seafood. Seasonal, market-driven ingredients are used in each and every dish. The chic interior offers a homey vibe. The Mafaldini Scampi pasta made with gulf shrimp, butter, parsley, and lemon has a cult-following.

Scarpetta, 88 Madison Avenue, corner of 29th Street, (212) 691-0555, Menu.
An upscale Italian restaurant serving a crowd-favorite tomato-basil spaghetti that lives up to the hype. The cozy, sleek interior, and high-quality food make for a memorable date-night out.

Header Photo Credit: Society Billiards by Christian Rodriguez featured in New York Mag.
Thumbnail Photo Credit: Vin Sur Vingt Wine Bar


High prices and reopening offices are making people rethink buying a second home, according to Redfin

  • Demand for vacation homes surged in June 2020 and stayed strong for a year.
  • Last month, buyers eased off somewhat in the face of record high real estate prices.
  • Reopening offices and new lending requirements also contributed to the cool-off, Redfin says. .

One segment of the real estate market is beginning to look a little more normal.

The number of buyers who locked in an interest rate for a mortgage on a second home returned to pre-pandemic levels in May after a year of high demand, according to a report by Redfin.

The report uses "rate locks" as a proxy for likely purchases, as it is one of the final stages of the purchase process and roughly 80% of locks are followed by a completed sale.

Demand for vacation homes increased in May by 48% over the same month last year, showing growth is continuing but at a more moderate rate, according to the data. For most of the pandemic, second-homes were selling at roughly twice the rate as they did the year before. The latest data indicates more normal market conditions are ahead.

The brokerage cited rising prices and reopening offices for the slowdown, as well as new lending rules that may have led to fewer mortgages being written.

"Vacation-home buyers are quicker to back away from properties that are potentially overpriced because they're not a necessity," Redfin chief economist Daryl Fairweather said in a statement.

"The pandemic and remote work drove many affluent Americans to relocate to vacation destinations, at least part of the time," she added. "But with offices reopening and life returning to some semblance of normal, people are less focused on fleeing to the beach or the lake."

Meanwhile, mortgage rate locks for primary homes increased in line with the elevated pandemic trend.

Read the original article on Business Insider


Thursday, May 2, 2013

Vertical modular kitchen goes up, up, and microwave

It's a bit like kitchen Legos.

Kitchen showrooms are full of massive, shiny appliances meant to be strewn liberally about in a large kitchen. Most of the world, though, doesn't have that kind of space to spare for ovens, microwaves, refrigerators, kitchen islands, stovetops, and the like. The Clei Ecooking kitchen minds its manners and limits itself to a very compact space.

The Ecooking station is sleek, modern, and modular. It was created by Italian designer Massimo Facchinetti for Clei, a company specializing in transformable furniture. The company's creations are intended to make the most of small spaces like apartments and lofts.

Related stories

  • Kitchen appliances come together to form a breakfast cube
  • French Digital Kitchen: HAL 9000 meets Jacques Pepin

Instead of spreading his kitchen design out, Facchinetti went up. The modular appliances stack like a bunch of really big Legos. The whole thing can be contained in a shiny rectangular tower, or you can pull out the parts you need when you want them. Need to chop some veggies? Slide out the cutting board. Want to wash that garlic off your fingers? Rotate the sink into place.

The Ecooking kitchen has pretty much everything you need, including a refrigerator, vertical garden, cooktop, and dishwasher.. It even has a solar panel to help power the electrical appliances. An internal water recycling system reuses water from the sink, filters it, and puts it into the dishwasher.

So far, there's no word on when Clei plans to make this unusual design available, but it sounds like the company is interested in putting it into production. It could end up being a nifty solution for people living in cramped quarters. You might just want to put it near a window to make the most of the solar capabilities.

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1NEBEST

One of the more interesting applications of AI to the world of advertising and marketing has been in how it’s being used to help measure and ultimately shape campaigns. Now, a company providing the technology to do that has raised a round both to expand its business in adtech as well as to tackle new applications in healthcare and education.

Realeyes, a London-based startup that uses computer vision to read a person’s emotional responses when they are watching a video as short as six seconds long, and then using predictive analytics to help map that reading to the video to provide feedback on its effectiveness, has raised $16.2 million in funding, money that it plans to use to expand in engineering and business development.

The rise of “smart” and connected hardware that picks up data as much as produces it is the opportunity that Realeyes is tapping. “We are surrounded by devices with cameras and microphones in them,” CEO and founder Mihkel Jäätma said in an interview.

The Series A round comes after a strong run of growth at the company. It says that revenues have shot up 932 percent in the last four years, and it has added customers like Coca Cola, Mars, Publicis, Turner and Oath (which also owns TechCrunch) to its books.

Realeyes is not wasting time in bringing on extra talent to support the expansion. Barry Coleman, formerly at LootCrate, is coming on as COO. And Maja Pantic, a professor of affective and behavioural computing at Imperial College London who had been on the Realeyes Advisory Board, is getting “a more hands-on role.” Both will report to Jäätma, who started the company while still a student at Oxford.

The round was led by Draper Esprit, with participation also from Karma Ventures and Harbert European Growth Capital.

Draper Esprit recently had a big win in the area of marketing tech with another UK startup in its portfolio, when Oracle acquired Grapeshot for what one reliable source said was up to $400 million including earn-outs Grapeshot had only raised $22 million in total.

Karma, meanwhile, is another notable investor: formed by the founding engineers behind Skype, the group announced a 󌍶 million fund earlier this month focused on “deep tech”, and this is one of the first investments to come out of that fund. (And in addition to the affinity for what Realeyes is doing, there is another connection: those early Skype engineers are Estonian, and Realeyes’ Jäätma also hails from there.)

There have been a number of notable startups using advances in computer vision and big data analytics to gather more information about how people are responding to ad campaigns.

Two of the more notable of the group have recently made shifts. Affectiva started with ad tech but now has expanded into automotive (and coincidentally its former head of sales joined Realeyes two weeks ago). And Emotient also started with ads but then was acquired by Apple. But there are plenty of others. They include startups like Kairos and SightCorp, as well as heavyweights like Microsoft, which offers its own API for detecting the emotions of people watching your content.

Jäätma said that Realeyes stands apart from the pack for a few reasons. The first is the size of the company’s database. “We have hand-labelled over 15 million frames of naturally-occurring emotions, with up to seven human assessments for each frame over the last decade,” he said.

The second is what the company does with that data, specifically in relation to video. “Commercially, we have invested more in the full platform around the core measurement technology,” he said, which includes predictive analytics that even provide data on how users’ responses to videos will impact sales of the item being advertised. “Marketers can actually use emotional intelligence to drive business outcomes.”

“Realeyes is changing the way marketers can measure impact through their cutting-edge technology. Artificial Intelligence will continue to change the way we understand each other – even our emotions,” said Stuart Chapman, COO at Draper Esprit, in a statement. “Realeyes is well positioned to fundamentally change the way the advertising industry can be more engaging to its audiences.”

“Driving business outcomes” is also very important right now because there has been a lot of scrutiny over how users are tracked around the web, this could give brands, agencies, media platforms and others a key way to gleaning effectiveness without having to do get too invasive.

(And to be completely clear, Jäätma said that Realeyes’ technology is applied on small pools of users, and only by way of opted-in panels. In other words, this is not tech that will suddenly start recording your responses to online ads you might come across in your daily web browsing.)

And the fact that Realeyes is able to draw conclusions from even short video clips is also interesting: it plays into the fact that a lot of video ads today are a turn-off if they last too long, and so marketers are looking for shorter and more engaging formats to offset that issue.

Notably, the company currently is not working with Google’s YouTube, but it has been running tests with other video players, a pilot with Virool, to see how opt-in campaigns on high-traffic sites might work. (You could, for example, imagine something like this being used in a consumer survey campaign format, which could also potentially position Google as a competitor to Realeyes, too.)

While a lot of Realeyes’ focus will continue on the marketing and advertising world, it’s also starting to look at other areas — specifically health tech — specifically looking at how to help detect depression — and education, here specifically looking at ways of improving how students stay engaged with digital learning content.

Even with a squarely opt-in model behind what Realeyes does now, there are, of course, still challenges that the company will need to overcome.

For example, one big story in the news in recent weeks has been about resignations of employees at Google who were unhappy with how the company would potentially start working on AI projects with government groups. Even if Realeyes is largely still in the domain of deep tech — more than half of its employees are engineers and working in R&D — and figuring out new ways of gleaning psychological information from small fragments of video and facial responses, there is will always be a question mark for any new tech company about how it would feel about how this might work across any and all applications.

“It’s a great question but it hasn’t come up with us yet,” Jäätma said. “We’re not having such conversations and use cases. We’re still a 65-person company and that is an important enough discussion that we would take a [collective] point of view, but we haven’t had to yet. The smartest people in science are also pondering those things and don’t have the final answers.”


Watch the video: Μηχανή Παγωτού (August 2022).