diy

Do It Yourself and create arts, decorations, projects and more with the Feast guide.

My Mother's Youyanmo Tastes Like Being Eight Again
I. The earthen stove, the dough, and the crisp bite The big iron pot burned firewood. My mother judged the heat with her hand. She held it three inches above the bottom, paused two seconds, and knew whether to add wood or pull the fire back.
By Jin15 days ago in Feast
Americans Love Sugar, So Why Is Their Default Coffee Black?
At a 24-hour diner in Los Angeles, 2 a.m. A waiter carries a glass coffee pot in one hand and a stack of white cups in the other. He stops at a table. “Warm it up?” The black coffee in the cup is gone. Nobody says Americano. The menu says coffee. You order drip. The check lists bottomless. Two dollars, refills until dawn.
By Jin17 days ago in Feast
Why Chinese Chefs Say “Some” While Bakers Say 120 Grams
The cook picks up the pork trotter. You ask him how much rock sugar to use. He turns it over in his hand. The skin is cold and slick. He presses the fat with his thumb. He looks at the bone.
By Jin17 days ago in Feast
I Lost 5kg Without Skipping Routine
I used to think lunch was the reason I couldn't lose weight. In Pakpattan, lunch is heavy. Two rotis, salan with oil floating on top, maybe chawal, and then chai with biscuits. By 3 PM, I was sleepy, bloated, and craving something sweet. I tried skipping lunch—worst mistake. By 6 PM, I would eat everything in the kitchen.
By Edward Smith18 days ago in Feast
The Secret Ingredient
Long have the days passed since I was a starving college student, eating mashed potato sandwiches (with half an avocado if I felt extravagant.) I’ve certainly had my fair share of delicious things not found on a menu, enough so that I can survive a full day’s worth of meals.
By Amos Glade21 days ago in Feast
Fish-Head Drinking Isn’t a Shandong Rule. I Lived There 40 Years and Never Saw It.
Last winter, in a small restaurant in Jinan, a fish stew in an iron pot had just arrived. A Shandong man turned the fish head toward me and asked, “Is fish-head drinking really that fierce in Henan?”
By Jin23 days ago in Feast
I Cooked 16 Flowers in One Spring. One Numbed My Tongue.
Eating Flowers The first time someone told me daylilies could be eaten, I put my chopsticks down. The plate was already on the table: green-yellow buds, thin and straight, mixed with pork slices. I asked, “This is a flower?” Nobody answered. My aunt took a piece and put it in my bowl. I ate it. It tasted like a mushroom that had learned to be tender. I ate three bowls of rice.
By Jin24 days ago in Feast
I Was Broke Every Payday Until I Quit These 3 Buying Habits
Street interview. A reporter asks, "How much savings do you have?" People say, "Money comes, money goes. I can't save anything."
By Jin24 days ago in Feast
Crunchy Turkey Supreme Experiment
Alright, so my next writing prompt is: Write about something memorable you ate that you'd never find on a restaurant menu. Hm, well, it may not be exactly what you asked for, but I'll do my best! Enjoy!
By Rain Dayze25 days ago in Feast
I Did the Math on a 369-Yuan Hotel Breakfast Card. It Only Works for One Type of Person.
A hotel in Dongxihu, Wuhan, sells a 369-yuan breakfast card. It covers 30 days, one visit per day. The single-visit price is 68 yuan. Card holders pay about 12.3 yuan each morning.
By Jin30 days ago in Feast
The 2.6 Millimeters Between My Phone and My Hand
It happened on a Tuesday, or maybe a Wednesday. I was eating lunch at my desk, watching something on my phone that I have already forgotten. The phone was propped against a tissue box, and it stayed there for maybe three minutes before it slid forward and landed face-down in a bowl of soup. I picked it up, grabbed two tissues, wiped the screen, and kept watching. That is the part I think about now: I kept watching. The soup dried into a thin orange film on the phone case for another week before I cleaned it properly.
By Jinabout a month ago in Feast
The Orange Peel Waterfall: A Lesson in Being Seen
One photo shows orange peels pouring down from a stall. From a distance, it looks like a bowl of noodles overflowing onto the street. Another shows a huge skeleton propped up in front of a barbecue stand. A third reveals a supermarket owner who used dried chilies and garlic cloves to arrange faces on cabbages. The vegetables look alive.
By Jinabout a month ago in Feast