Alaskan Brewing opens new, improved taproom | 3 Door Commercial Refrigerator

OXO was founded in New York City circa 1990. One of the company’s guiding philosophies is to use "universal design" to create products that are usable by as many people as possible. OXO has succeeded in spades with these easy-to-use ice trays.

Her most recent achievement was qualifying for the 2017 World Championships. Although since then she has retired, Tonia received a special recognition award at the British Diving Championships on January 26 2018.

2 Set out 10 1/2 tablespoons (1 stick plus 2 1/2 tablespoons) butter; bring it to a cool room temperature. Set aside another 1 tablespoon butter in a small bowl for melting later.

7. Gently flatten each piece of dough until you have a rough cookie shape. Place each piece of dough on a baking tray, and bake in the oven for 30 minutes.

1 Combine the sultanas and rum or liqueur in a small bowl. Cover with plastic wrap; let sit at least 8 hours to plump up the raisins, stirring them two or three times. (You can do this the day before you plan to prepare the panettone dough and let the sultanas sit overnight.)

3 Measure the flour, yeast, and orange and lemon zests in the bowl of a stand mixer fitted with the paddle attachment; paddle briefly to combine.

It was a hit with the other team and the rest of the town, and not just because the town’s mayor — Jay Nelson — led the pep squad with the classic sports-cheer instrument — the accordion.

4. Don’t rush the rise. In my kitchen, where the temperature ranges between 65 and 70 degrees at night, it takes at least 15 hours, and sometimes as many as 23 hours, for the dough to complete its rise.

Ice Cube’s son, O’Shea Jackson Jr., plays his rap star dad (picture here in his younger days) in the film.

The recipe for von Hauske Valtierra’s base includes equal parts milk and cream; sugar as well as corn syrup, for “a bit of elasticity”; a little dried milk powder, as a thickener; and salt and vanilla to taste. The other night, I tried making it using the bag method. Actually, it was a modified version of the bag method; after my gallon-size ziplock sprang a leak, spraying salt water across the floor, I switched to using a big glass jar, tucking the cream-filled bag inside it. (A coffee can works well, too; some recipes suggest rolling it under your feet while you watch TV.) After fifteen minutes of shaking, I opened the jar, pulled out the bag, and grabbed a spoon. The substance inside was a strikingly convincing, if softer, approximation of what I’d eaten at Una Pizza, milky-fresh and creamy and boldly salty. Do try this at home, as a party trick on a hot summer night.

Fridge temperatures and cooling consistency are faultless, the Fresh Zone meat and fish drawer is perfect, and its running noise so quiet you won’t hear it. It lacks a few features – such as split shelves, roller drawers, and a freezer light – from Samsung’s flagship Chef Collection models, but it’s cheaper. With such great performance and low running costs, we can live with those minor gripes.

3 3/4 cups (1 pound/450 grams) unbleached all-purpose flour, measured by weight or by lightly spooning flour into measuring cup and sweeping off top