diy

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

Skim milk, what makes it more noble than whole milk?
With the growing problem of global obesity, we can see skim milk on the market, a large "zero fat" label in the most prominent position of the commodity packaging, which seems to be developed specifically for people with fitness needs.
By Fester Hammer3 years ago in Feast
Ep 2: Homegrown Thanksgiving '23
This is the third entry documenting our 14-month challenge to ourselves to prepare a Thanksgiving meal made entirely of food and ingredients grown, harvested, hunted and produced right here on Fain-XX Farm. Regardless of the outcome, subsequent entries, photos, recipes and social media posts will be arranged into a book format for publication.
By The Bantering Welshman4 years ago in Feast
A Brief History of Sofrito and How to Make It (Puerto Rican Style)
Sofrito is a staple in Puerto Rican cuisine. It is a base sauce made of onions, peppers, garlic, cilantro, and sometimes tomato sauce. Traditionally, sofrito is made fresh and in small batches because it only has a shelf life of a few days. However, you can freeze it in an ice cube tray and use one cube as needed.
By Edy Zoo 4 years ago in Feast
The Wine-Drunk Italian Chef, Vol. 4
Welcome back to the kitchen of the Wine-Drunk Italian Chef! Itsa me, Chez Provencio, and I’m excited to share my recipe for Butter Chicken Curry. Also known as Murgh Makhani (chicken with butter), if you’re familiar with the proper name for this dish in India. Bet you didn’t know I cooked more than just Italian, eh?
By The Mouthy Renegade Writer4 years ago in Feast
Preserving Your Harvest
Tips & Tricks for Successful Canning & Pickling Canning is more than the act of preserving food in jars. It's a way to extend the season and keep your home stocked with delicious farm-fresh food.
By Susan Grondin4 years ago in Feast
Let's Give 'em Pumpkin to Talk About
In my family, October marks the start of pie season: Pumpkin, apple, and rhubarb, namely. I've never much been one for pumpkin pie, though that is the family favorite to make when Thanksgiving approaches. When I was little, my Auntie used to invite us into the kitchen to support with the pie baking. She would tie our aprons around us, constructed appropriately for children our size, in colors and patterns that would now be considered vintage.
By Annie4 years ago in Feast
It's Canning Season
With Fall beginning and harvests being brought in, it is time to cover some people’s favorite seasonal hobby, canning. Canning is a food preservation technique dating back centuries. It is when food is processed and sealed in glass jars designed for the job. It can extend a food’s shelf life by one to five years, sometimes longer in special cases when done correctly. According to the United States Department of Agriculture (USDA), 39% of those over 50 years old consider themselves regular ‘Canners’, and 31% of those under 35. For a beginner ‘Canner’, the process may look complicated, but it’s easier than you think. There are two main types of canning, so for the article, we will only discuss the most popular method known as Water-Bath Canning.
By M.L. Lewis4 years ago in Feast
Potatoes in the Garden
Someone told me long ago that to grow potatoes, you just wait until one you bought from the store grows eyes and you put it in the ground. I had two such potatoes one spring that I decided would become the start of my free potato scheme. I put one in the ground and one in a pot.
By Janelle Polcyn4 years ago in Feast
My Secret Vegetarian Darkside That I Can’t Give Up
Warning: A gif image in this story may affect photosensitive readers. *** It all started with my son delivering a zucchini from my next-door neighbor that around these parts they call a courgette (and here is where I’ll hit the pause button.)
By The Dani Writer4 years ago in Feast
Homegrown Thanksgiving '23
This is the second entry documenting our 14-month challenge to ourselves to prepare a Thanksgiving meal made entirely of food and ingredients grown, harvested, hunted and produced right here on Fain-XX Farm. Regardless of the outcome, subsequent entries, photos, recipes and social media posts will be arranged into a book format for publication.
By The Bantering Welshman4 years ago in Feast
The Ketogenic Diet is Effective for Women
When it comes to the Ketogenic diet, many men see it as a license to eat as much bacon and red meat as they want. And while that is technically true, the restrictions on carbohydrates are still present. Women cannot eat as much protein and fat as they’d like without risking negative side effects. The Ketogenic diet is most effective for women when they follow specific rules. This means keeping your carbohydrate intake low. Exactly how low depends on your body type and personal goals, but all women should keep their carb intake below 25 grams per day and even lower if you can handle it. Women also need more electrolytes than men do when following a keto diet. They need more sodium, potassium, and magnesium than men, which makes drinking an electrolyte solution particularly helpful when starting this type of diet.
By Keto For Me4 years ago in Feast
Recipe creation for advance kitchen users
There are only two ways to make new food. First, make something up. Mix random stuff and see what happened. Like mixing pasta with the cheese and beans with a little smoked paprika, sweetcorn, oregano, salt pepper and a BBQ sauce for the smoky feel to bind it all together. Then bake it and once baked put it in the wrap with some slaw. A BBQ Bean Mac’n’Cheese Burrito. Smoky creamy delicious pasta in the easy form. Sounds amazing doesn't it? Except I haven't actually made this. I made it up, it took me 20 seconds. I can't say whether it's tasty or not but it certainly can be once it’s cooked a couple of times. Imagine it!
By The Food Guy4 years ago in Feast