how to
Learn how to do anything in the Feast, food, and recipe scope.
Coffee
Coffee!!! We all love the stuff and I have loved Coffee since well I cannot remember, it has been so long, and I would like to share with you guys some methods I have learnt throughout the years. There are so many ways you can brew a coffee. Here are some of my favourite ways I have tried and tested.
By Charlie Fox8 years ago in Feast
How to Make Restaurant Quality Crepes at Home
In order to make restaurant quality crepes at home, I use lactose free milk, three eggs, and flour. I beat the eggs into the one-cup all-purpose flour. Then I manage to use the frying pan to slide the crepe around until it is totally cooked on the bottom. I fry bacon to stuff my crepe with, specifically bacon and cheese. You can also use ham and cheese or Nutella, which I don’t have in the house, that can also be used as a filling. Crepes are a simple meal you can make at any time.
By Iria Vasquez-Paez8 years ago in Feast
Creating Your Home School Experiences
Part of the learning experience with your kids can start in your kitchen. Part of the moments you share with your toddlers or teens can be around kitchen moments. You can choose and create several experiences around your kitchen. You have an amazing opportunity to turn those moments in the kitchen to a fun learning experience. Toddlers will want to observe and begin to learn how you make cookies or cupcakes. Older teens will want to start mixing and making recipes, too.
By Alida Cardo8 years ago in Feast
15 Easy Tips for Baking Success
I have spent almost the last ten years of my life surrounded by the pastry world and in that time, I’ve learned some tips and tricks that I wish I could have known from the beginning. I spent my time and money on culinary school, accruing some student loan debt and spending countless hours in classes at all hours of the day. So to save you from a 6 AM bread class, I’m going to tell you the 15 things that I learned in culinary school to help elevate what you make in the kitchen.
By Caitlin Sullivan8 years ago in Feast
A Long Piece About Mushrooms
This article is partially about foraging for and consuming wild mushrooms. Under no circumstances should this article convince you to consume any wild mushrooms without first seeking out the advice of an expert and using their help to positively identify any edible mushrooms you may pick. Mushrooms can and will kill you and if you have any doubt as to the species of mushroom you have collected, err on the side of caution and DO NOT CONSUME THEM. That being said, please enjoy this piece and happy hunting!
By Zach Grattan8 years ago in Feast
7 Baking Tips for Man Cave Dwellers
Is your penchant for overly-processed food taking its toll on your waistline? Do you really need to open that second box of Twinkies® and indulge? Is there some way to enjoy wholesome baked goods of very few ingredients like grandma made?
By Michael Ugulini8 years ago in Feast
In Defense of the Beet. Top Story - January 2018.
Once upon a time, I was a cook. For the most part, I just use those skills to slap together the occasional cheese board or impress my girlfriend's parents with a nouveau cuisine something-or-other. I'm no chef, but the inspiration for these ideas did come from one—particularly my love for a damn good beet.
By Zach Grattan8 years ago in Feast
How to Improve Your Instant Noodles
Everyone loves Ramen, right? I'm talking about those instant packets that range from $0.50 to maybe $3.00 at almost every grocery store. Sure, an authentic giant bowl of Ramen from a noodle shop would be awesome, but if you're a connoisseur of cheap cuisine, then do I have a solution for you!
By Kylie Ruley8 years ago in Feast
Making a Spanish Omelet
Over the years, I have struggled to learn how to make a Spanish omelet. My latest attempt involved putting the egg in the potatoes and not the potatoes in the egg. I used olive oil in the past. But then I observe my family uses too much of that so I switched to vegetable oil instead. The vegetable oil was working well for me this time around since I managed to retain some consistency. The eggs have to be solidified at the bottom of the frying pan. Most omelet making involves putting the vegetables in with the eggs anyway. Spanish omelet is called tortilla de patatas.
By Iria Vasquez-Paez8 years ago in Feast
Building the Platter of My Dreams
One of my favourite things about summer in New Zealand is the number of excuses to eat delicious food! In fact, I'll broaden that statement, it doesn't have to be summer and I don't have to be New Zealand; anywhere I can eat a platter of yummy treats is a good place in my books...
By Sarah Katherine8 years ago in Feast
How to Eat a Plant-Based Diet Without Giving Up Meat Yet. Top Story - January 2018.
Plant-based diets are trendier than ever! Six to eight million Americans are now vegetarian, according to Harvard Women's Health Watch. And millions more are looking for ways to adopt a more healthy, humane, and environmentally-friendly lifestyle.
By Michelle Kirk8 years ago in Feast
A Plastic-Free Cup of Tea
So, here is a good one for you. Tea bags contain plastic. Yep, the actual bag itself. I have found this in quite a few places, and if you give it a Google, you will probably find the same information quite easily, too. I like chai tea and, like another blog I just read, thought tea bags were fully biodegradable. I was happy that my tea bags were just in a small card box and had no film or wrapping around them. I thought they would be plastic-free, but it looks like the bags do contain plastic.
By The Unholy Creeper8 years ago in Feast
