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Most recently published stories in Feast.
Pho for Beginners
For beginners, pho might seem slightly intimidating. The beloved Vietnamese soup is an Asian food staple but if your family is not Asian, chances are you have only enjoyed it at restaurants. Of course, there is no shame in that, but such a huge part of the appeal of pho is that warm, cozy feeling it gives you. If only you could make it yourself for those late evenings after a tough day at work... Hush, right there. Yes, you can. The secrets to good pho are quality ingredients, attention to detail, and a dash of love! With some practice and a good recipe you are guaranteed to succeed. So without further ado, the definitive guide to pho for beginners!
Denitsa PenchevaPublished 7 years ago in FeastWhat Do Cocoa Percentages Tell Us?
As a chocolatier and chocolate expert I get asked a lot about working with chocolate, especially chocolate with a high cocoa percentage. Once upon a time chocolate bars didn’t mention the percentage, but now most chocolate bar labels, recipes and even many restaurant menus proudly declare the amount of cocoa present, be it 55% milk chocolate, 70%, 85%, or more. What does all of this mean, and how does the amount of cocoa used vary between white milk, dark chocolate, and all of those other types?
David Greenwood-HaighPublished 7 years ago in FeastBenefits of Bone Broth
Unfortunately in the growing world of superfruits and dietary supplements, the health benefits of bone broth have become lost in the mix. Bone broth is a nutritional staple in many cultures that has been used medicinally for centuries. It is very similar to stock and to broth. Broth is made by simmering meat for about an hour, and creates a very thin, protein filled liquid. Stock is created by cooking roasted bones for about 3 or 4 hours. Bone broth however, is produced by simmering bones for 24-48 hours with the intention of releasing trace amounts of minerals stored deep within the bones.
Francis HayesPublished 7 years ago in FeastThe Disappointments of Mexican Food in London
I love Mexican food. Done well, it's the the kind of food that instantly puts me in a vacation state-of-mind – firing my imagination with beach-side memories of margaritas and food trucks dishing out simple but delicious flavour sensations.
Gareth JohnsonPublished 7 years ago in FeastHow Do You Make A Shamrock Shake?
What's more Irish than a green milkshake complete with gold at the end of the rainbow!? What's Shakin'? Ah, St Patrick's day, a day when everybody covers themselves in as much green as the spectrum will allow, parties on the streets and trips over their own feet as they attempt to re-enact Riverdance. It's also a big day for drinking, and dyeing foodstuffs green. Seriously, so much green grub everywhere, green beer, green yogurt, green eggs and ham...
Katya KrakowskaPublished 7 years ago in FeastA Guide to Tempering Chocolate
It means specially treating melted chocolate, so that it dries to a hard, shiny finish–so you get chocolate that doesn't melt at room temperature, breaks with a nice snap instead of crumbling apart, and is perfect for coating things.
David Greenwood-HaighPublished 7 years ago in FeastSurprising Sriracha Recipes That Will Shock Your Taste Buds
There are many surprising sriracha recipes that all consumers should be aware of and know how to make use of. It can be difficult to find a good hot sauce made of chili powder but sriracha fits all of the necessary requirements to substitute as a hot sauce. If you don’t want to buy sriracha, you can decide to make some yourself with simple ingredients such as chili peppers, vinegar, garlic, sugar, and salt. Sriracha sauce originates in Thailand and can be found in many restaurants and supermarkets today. It has become exceedingly popular because there’s some heat to the sauce but not so much that your tongue will be burning for the rest of the day. The process of mixing the ingredients together only takes a couple of minutes total but if you want to buy some in your local store, you can do that instead. What most people don’t know is that there are many surprising sriracha recipes that you can take advantage of if you’re willing to do some research and check out a few options.
How To Improve Your Palate
If you’ve ever listened to a beer sommelier, whisky nose or wine master talking and wondered how someone can taste all those flavours in a single sip (petrol, grass or hammy,) the answer is practice.
David Greenwood-HaighPublished 7 years ago in FeastBest Donut Shops in NYC
Fueling the sleepless masses is an important job, and who better to take it on than the best donut shops in NYC? From the local mom and pop shops to the most extreme donut operations in the city, these connoisseurs know exactly what New Yorkers like.
Tips from a Professional Chocolate Taster
Eating chocolate for a job may seem like the best job in the world and it is. I love doing my job, but it's not always as tasty as you may think.
David Greenwood-HaighPublished 7 years ago in FeastBest Cupcake Shops in LA
Boutique dessert spots are spreading like wildfire, but why waste time trying to decide which ones to visit when you can head straight to the best cupcake shops in LA instead? Each of these spots emanates a certain passion for baking, and it shines through when you take a look inside their pastry cases.
Chocolate Bloom Explained
What’s that coating of white stuff on my Chocolate? This is a question I get asked a lot when I am leading a chocolate team-building workshop or tasting session.
David Greenwood-HaighPublished 7 years ago in Feast