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5-in-1 Device Can Open Pretty Much Anything

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YouTube

Free up some drawer space with a handy device that combines five features into one. The Kuhn Rikon Auto Safety Master Opener can pop tabs, open cans, twist off jar tops, take off threaded bottle caps, and open glass bottles. On one end, there's a bottle opener, threaded grip, and spike for lifting pop tabs. The other end has a traditional can opener. The gadget is perfect for quickly opening a number of items in one sitting without having to fumble around to find a different device. With one of these in your hand, you won't have to ask for help opening a pickle jar ever again.

You can grab one on Amazon for $20.

Green opener on white

Gif of a jar opening
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[h/t Oddity Mall]

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Food
How to Make Miles Davis’s Famous Chili Recipe
STF/AFP/Getty Images
STF/AFP/Getty Images

Miles Davis, who was born on May 26, 1926, was one of the most important and influential musicians of the 20th century, and changed the course of jazz music more times in his life than some people change their sheets. He was also pretty handy in the kitchen.

In his autobiography, Miles, Davis wrote that in the early 1960s, “I had gotten into cooking. I just loved food and hated going out to restaurants all the time, so I taught myself how to cook by reading books and practicing, just like you do on an instrument. I could cook most of the great French dishes—because I really liked French cooking—and all the black American dishes. But my favorite was a chili dish I called Miles's South Side Chicago Chili Mack. I served it with spaghetti, grated cheese, and oyster crackers."

Davis didn’t divulge what was in the dish or how to make it, but in 2007, Best Life magazine got the recipe from his first wife, Frances, who Davis said made it better than he did.

MILES'S SOUTH SIDE CHICAGO CHILIK MACK (SERVES 6)

1/4 lb. suet (beef fat)
1 large onion
1 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
salt and pepper
2 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin seed
2 cans kidney beans, drained
1 can beef consommé
1 drop red wine vinegar
3 lb. spaghetti
parmesan cheese
oyster crackers
Heineken beer

1. Melt suet in large heavy pot until liquid fat is about an inch high. Remove solid pieces of suet from pot and discard.
2. In same pot, sauté onion.
3. Combine meats in bowl; season with salt, pepper, garlic powder, chili powder, and cumin.
4. In another bowl, season kidney beans with salt and pepper.
5. Add meat to onions; sauté until brown.
6. Add kidney beans, consommé, and vinegar; simmer for about an hour, stirring occasionally.
7. Add more seasonings to taste, if desired.
8. Cook spaghetti according to package directions, and then divide among six plates.
9. Spoon meat mixture over each plate of spaghetti.
10. Top with Parmesan and serve oyster crackers on the side.
11. Open a Heineken.

John Szwed’s biography of Davis, So What, mentions another chili that the trumpeter’s father taught him how to make. The book includes the ingredients, but no instructions, save for serving it over pasta. Like a jazz musician, you’ll have to improvise. 

bacon grease
3 large cloves of garlic
1 green, 1 red pepper
2 pounds ground lean chuck
2 teaspoons cumin
1/2 jar of mustard
1/2 shot glass of vinegar
2 teaspoons of chili powder
dashes of salt and pepper
pinto or kidney beans
1 can of tomatoes
1 can of beef broth

serve over linguine

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Live Smarter
How to Choose the Best Watermelon
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iStock

Buying a watermelon is an experience one can grow to resent. The 92 percent moisture content of Citrullus lanatus means you're basically buying a giant ball of water. On the plus side, they're delicious and packed with enough vitamin C and D to keep you from getting scurvy.

But how to select the best of the batch? Food blogger Emma Christensen over at kitchn recently offered some advice, and it involves a little weight-training. When you examine watermelons in the produce section of your local grocery, you want to look for the heaviest one for its size. The denser the fruit, the more juice it has. That's when it's at its most ripe.

Next, check the underside of the watermelon for the "splotch." That's the yellow patch the watermelon develops by resting on the ground. If it's a creamy yellow, it's also a good indicator of being ripe.

Finally, give the underside a little smack—not aggressive enough to draw attention from grocery workers, but enough so that you can determine whether the watermelon sounds hollow. If it does, that's good. If it sounds dull, like you're hitting a solid brick of material, it's overripe; put the watermelon down and slowly back away from it.

If you're not confident in your watermelon evaluation abilities, there's another option: Local farmers markets typically have only choice product available, so any watermelon you pick up is likely to be a winner. You can also ask the merchant to pick one out for you. Pay attention to what he's doing and then try to emulate it the next time you're forced to choose your own produce.

[h/t: kitchn]

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