Latest Stories
Most recently published stories in Feast.
My Time With McNish
Part 1: Getting Back Into the Groove Have you ever learned something that took years of practice, training, and dedication to achieve only to suddenly have to toss it out the window and start from scratch? 'Cause that's basically what my first couple of weeks working with McNish has been. Actually, I'm being kind of dramatic here. Let me rewind just a little bit. If you haven't read my previous story, "From Graveyard to Sanctuary," I'd suggest you start with that and come back to this one. Here's the link: http://bit.ly/2yWqBED. If you just want to continue here, then I'll give you the abridged version.
By Jeffrey Joseph8 years ago in Feast
A Trip Around the World with Nutella
A few years ago, a map—created by the OECD—made the rounds on the Internet, showing the sites of Nutella’s headquarters, sales offices, factories, and sources of all the popular chocolate hazelnut spread’s ingredients. The map was quite impressive; Nutella had quite literally spread itself to all ends of the earth. The advancements of globalization, and improvements in technology and transportation in recent decades, have made it possible for the food on your table to come from practically anywhere. But it also got me thinking: if the food I eat can come from almost anywhere on this earth, how far is it really travelling to get to me? And what kind of impact does this vast distance have on the planet?
By Logan Carmichael8 years ago in Feast
The Color of a Flavor
If you went to your favorite restaurant and ordered your favorite meal, and it came out a different color, would you still eat it? What if it was a blue steak and green fries? According to Morgen Jahnke in “The Influence of Color on Taste Perception,” some participants in a 1970s study became ill when they found out they ate blue steak and green fries (2). Even though food coloring does not impact the taste of the food, many people will become physically ill at the thought of eating a food that has been artificially colored. Most people will also associate the food's color with a taste and claim the food has a different taste than it actually contains. The artificial colors of food prove to change taste perception without changing the actual taste. Artificial food coloring has impacted the human body for centuries.
By Taylar Mila-Marie8 years ago in Feast
5 Cheap Tricks to Spice Up That Instant Ramen!
Living all alone is rough enough without having to worry about it being the end of the month and just trying to hang on until that next paycheck. I have found that instant Ramen has saved me in some very tight spaces where I was down to my last dollar. Yet, eating the same thing for five days without it changing is rough. I found five ingredients that make it bearable as well as changes it up.
By Raven Midnight8 years ago in Feast
"Divinity, the Right Way"
Back in the day, I used to make this for my church group functions and family Christmas Eve dinners. It became more of a contest later on because everybody else brought theirs too. They even gave out prizes for the best. This recipe won at least a couple of times.
By Pamela k Conoly8 years ago in Feast
"Best Versatile Sugar Cookie Dough"
I have used this recipe for years from Christmas cookies to snicker doodles. It keeps in the fridge very well. I have never frozen it so I don't really know how well it would do frozen. But this is a good basic cookie dough to have on hand.
By Pamela k Conoly8 years ago in Feast
My Personal Banana Bread
The single most common recipe that every home cook will ever make has to be banana bread. In this recipe it not only uses product that most people would assume to have gone bad or undesirable, it also makes a wonderful gift for the people out there, that struggles to gift for their relatives that are on a budget. Even though I personally love to make this at home for myself (Hint: this recipe will make your entire kitchen smell wonderfully for the remainder of the afternoon).
By Tim Reynolds8 years ago in Feast
Own Your Next Tempura Restaurant Meal Like A Boss. Top Story - November 2017.
Nothing conveys to your dining companions that they are in good hands with you like your knowing the ins and outs of how best to partake of a chosen cuisine. Some foods, while seeming straightforward at first glance, are steeped in surprisingly esoteric practices and vernacular that would be impossible to guess for anyone not already in the know. The Japanese flash-frying cuisine style known as tempura is a prime example of this, as there is a great deal more to tempura restaurant dining than deciding what to order. Here is a primer full of valuable etiquette tips and English translations for Japanese terms you’re likely to encounter on your next trip out for some fried awesomeness. Learn them well and enjoy your role as your table’s resident tempura sage.
By Anthony Beal8 years ago in Feast
DIY Spicy Chai
I was experimenting today with a few of the many essential oils I have. Not only have I created a new favourite recipe for chai tea, but I have also found a method that is easy for me being a busy working woman. Chai with freshly ground spices is absolutely the best but when in a pinch we have to resort to something a little less time consuming. I’ve tried chai flavoured tea, liquid chai mix, pre packaged chai spices. None of this is nearly as satisfying as having a fresh traditional chai at your local Indian cafe or restaurant, let’s be honest! Well I’m happy to say I’ve found the next best thing! I use doTERRA essential oils because they pride themselves on the purity and quality of their products.
By Alisha Van Dam8 years ago in Feast
Old-Fashioned Raisin Bread
My father-in-law wasn't much for words but, one day he stopped by while I was making bread and asked me if I could make raisin bread. I told him that I had never made it but, I would be honored to give it a whirl. Well, I did and he loved it! From then on it was official. "Papaw" was a soft touch when he had his fresh homemade raisin bread.
By Pamela k Conoly8 years ago in Feast
