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DRAGON DUMPLINGS from Kung Fu Panda, Chinese New Year
 
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RT: http://bit.ly/ACKGGU Facebook: http://on.fb.me/xiJUpH Dragon Sized Dumplings: Dumpling and dough ingredients: 9 shrimp 2 stalks of green onion 1 inch (2.54 cm) of ginger root 1 1/2 cups (350mL) celery (blanched and processed) 3/4 lb (335g) ground beef 2 1/2 (595 mL) cups of flour 1/4 cup (60 mL) vegetable oil 1 tbsp (15 mL) soy sauce 1 cup (240 mL) bamboo shoots 1 tbsp (15 mL) of Panda brand Oyster sauce 2 tsp (10 mL) of salt Dipping sauce ingredients: 1 part Black rice vinegar 2 parts Soy Sauce 1 part Sesame oil Dumpling filling: - Mince the green onions and ginger - Butterfly the shrimp and dice into small bits - Dice the bamboo shoots - Squeeze out the liquid from the blanched and food processed celery into a large mixing bowl onto the ground beef - Add in ginger and green and onion to mixture and stir until liquid has been soaked up - Add vegetable oil, soy sauce, oyster sauce, salt, shrimp, and bamboo shoots - Mix thoroughly - Pour in remaining celery and continue to mix ingredients in Dumpling dough: - Mix the flour with one cup (240mL) of warm water. Stir and knead until combined. Cover and let sit overnight. - Cut dough into slices and roll out into tubes - Cut off small sections of the dough, one per each dumpling - Flour your working surface - Press dough out onto surface, with a rolling pin, work your way around the dough and flatten it into a small circle. Make it as thin and flat as possible Creating the dumpling: - Dollop out a small amount of mixture onto the dumpling - Take one side of the dough and fold it over the dumpling. Carefully work your way around both edges, being careful to not press any mixture between the folds - When you've finished, close off the seams one more time for extra security. - Follow the same steps to create a massive dragon dumpling, except when closing this off, take one side and begin working clockwise or counterclockwise from that spot, folding the dough over itself until you've wrapped it entirely. Cooking the dumpling: - For regular dumplings, bring a pot of water to boil and drop them in. - They will be ready when they float to the top and have small wrinkles in them and are slightly transparent - For dragon sized dumplings, pour water into a steamer and place the dumpling on top of a bed of lettuce on a ceramic plate. - Bring the water to a boil and place the dumpling inside, closing the lid. Let it steam for 15-20 minutes. Making dipping sauce: - Combine 1 parts black rice vinegar, 2 parts soy sauce, and 1 part sesame oil. Mix together. - To add extra spiciness, try stirring in some red chili paste. Serve hot and eat up! Happy new year! ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy Feast of Fiction Ep. 5
Views: 1849455 Feast Of Fiction
WATER TRIBE NOODLES, Legend of Korra, Feast of Fiction S2 E3
 
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RT: http://bit.ly/Tv2WE9 Facebook: http://on.fb.me/TcDmlb Water Tribe Noodles Ingredients: Broth: Fish stock Green onions (1 stalk) Ginger (1 thumb) Water Noodles: 2 cups of flour 1 tsp of spirulina (or any other green material mixable with flour) 1/4 tsp of salt 3/4 cup of water To make the broth, you're going to need a base ingredient to infuse the water with flavor with when you're cooking it. There are many vegetarian options out there as well if you're not a fan of the taste of fish. Go to your local grocery and be on the lookout for fish bones, usually the best tasting fish for broths are leaner white fish like Halibut, Cod or Flounder. We went with a very simple broth since we assumed the water tribes in the world of Avatar and Legend of Korra would have used very few ingredients given their location in the world and the kind of produce available to them. However, should you wish to spruce up your broth more, you can add a variety of ingredients to the broth like carrots, onions, celery, etc. Do a quick google search for "how to make a fish broth" for some ideas! Alright, let's get cookin! Cut the bottoms off of the stalks of the green onions. Cut a slice of ginger off and pound it until it splits. Rinse off your fish bones with water. Add all these ingredients to a pot and fill it with water until it reaches about 2/3 of the way up. Any higher and it will likely spill over if it boils or becomes to hot. Place the pot on the stove and bring it to a simmer. Once it nears a simmer you should be able to scoop off any scum from the top. Place a lid on top and continue to simmer your broth. You can leave it as long as you like, but if you're short on time, just under an hour will be long enough. Once the time has passed, empty out the broth into another container and toss the remaining bones, etc. in the pot. To make the noodles, first combine your flour, spirulina, and salt in a bowl. Mix until combined. Then add your water and begin to stir and knead the dough. We suggest keeping it in your bowl, otherwise you run the risk of it staining your countertop because of the green coloring. Once you've created a dough ball, plastic wrap your container and let the dough settle for 30-45 minutes After it's settled, take it out and place it onto a floured surface. Knead it for 5-6 more minutes, then roll it out flat onto the table. Keep the surface of the dough very well floured, we found that when mixing the flour with spirulina, it became much stickier as a result. After you've flattened out the dough, start at one end and fold it over itself in widths of 1-2 inches. Make sure to cover each fold with a thin layer of flour before folding it over. Then take a knife and cut perpendicularly across the rolled up dough. Cut however thick you would like your noodles to be. Afterwards, gather all your cut sections together and sift them through your hands to separate the noodles. Bring another pot to a boil. Place your noodles inside and cook them until they are ready to go. It took less than 5 minutes for us when we cooked it, but could differ depending on your ingredients (even with a different brand of spiraling). Just make sure to constantly take out a noodle and give it a taste to see if it's been cooked through. Once your noodles are finished, empty them into a coriander and rinse them off with some water. Serve the water tribe noodles with the broth in a bowl of your choice. Remember, the secret is to slurp as loud as possible! When no one else can hear you, of course. ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 1271777 Feast Of Fiction
How to Make RATATOUILLE! Disney Pixar Feast of Fiction S2 E8
 
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Like it? Share it! RT: http://bit.ly/129CWig Facebook: http://on.fb.me/TIcHu1 Go subscribe to Byron! http://www.youtube.com/byrontalbott Ratatouille Piperade puree: 4 Roasted bell peppers (or jarred) 2 tablespoon olive oil 4 tomatoes, peeled, seeded and chopped (or canned) 1 whole minced onion 5 garlic cloves, minced 1 5.5 oz can tomato paste Thyme, finely chopped, about 2-3 springs Parsley, finely chopped, about 2 tablespoons Basil, finely chopped, about 8 leaves 1 Bay leaf Pinch of sugar Salt and freshly ground black pepper Vegetables: 1-2 small zucchini, sliced 1-2 small yellow squash, sliced 1-2 small eggplant, sliced 3-4 Roma tomatoes, sliced Salt and freshly ground black pepper Balsamic Vinaigrette: 4 Tbsp Olive oil 1-2 Tbsp Balsamic Vinegar 1 tsp chopped chervil 1 tsp thyme leaves 1 tsp oregano *Chive for Garnish For the sauce: In a sauce pot, sauté the onions and garlic with the olive oil until translucent. Add the roasted peppers, peeled tomatoes, tomato paste, sugar, and herbs to the sauce pot. Reduce for 10-20 minutes on medium-high heat. Add the sauce to a blender and blend on the highest setting until it's extremely smooth. Season with salt and pepper to taste For the vegetables: On a mandolin (preferably) or sharp knife, slice all the vegetables the same thickness.  Somewhere around 1/4 of an inch thick.  *Note: For presentation purposes, it's very important that all the vegetables are the same diameter. This may take some time shopping at a farmers market or specialty grocery store in advance. Assemble and Cook: Pour enough sauce to fill 1 inch or so of a baking dish.  Start layering the vegetables over the sauce, alternating between each vegetable until the baking dish has an even layer of veggies. Cover with parchment paper and bake for 15-20 minutes @400 until the vegetables are completely cooked/tender.  *Note: Overcooked veggies will loose color and texture, so keep an eye on it throughout the process                                                                                                                                    Vinaigrette: Whisk together the olive oil, balsamic vinegar, and herbs. ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 1632469 Feast Of Fiction
How to make BUTTERBEER from Harry Potter!
 
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RT: http://bit.ly/upT14s Facebook: http://on.fb.me/uTipJM Butterbeer from the Harry Potter series! FOAM INGREDIENTS: 6 Tbsp of sugar 3 tsp of vanilla extract 1 cup heavy cream 2 tsp of butter flavoring - Combine ingredients in a large mixing/Kitchen Aid bowl. - Mix or whip on a medium to high speed until you get soft peaks, this can take anywhere from 2-4 minutes DRINK INGREDIENTS: - IBC Cream Soda (or any cream soda) - Mrs. Richardson's Butterscotch Caramel (for slushie and hot drink) - Milk (for hot drink) - Brown sugar (for hot drink) Cold: - 1 bottle/can Cream Soda - 1 tbsp artificial butter flavoring (more depending on personal taste) - Combine ingredients in a frosted glass, mix well Slushie - 1 tbsp of Mrs. Richardson's Butterscotch Caramel - 1 cup of ice - 1 bottle/can of Cream Soda - Combine ingredients in a blender. Blend well until frothy Hot: - Heat on medium - 1 glass of milk - 1 tbsp of Butterscotch Caramel - 1 tbsp of Brown sugar - Mix all together in a pot on medium heat. Stir until drink is desired hotness FOR ALL DRINKS: pour out into a mug, add a layer of foam, and enjoy! Optional: - Butterscotch Schnapps (add in at any point you are mixing the liquid ingredients for the butterbeer) ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy Feast of Fiction Ep. 2
Views: 1120595 Feast Of Fiction
NARUTO ICHIRAKU RAMEN - Feast of Fiction S2 E10
 
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RT: http://bit.ly/XdAKn9 Facebook: http://on.fb.me/XCbKtS Naruto Ichiraku Ramen Ingredients: 1-2lbs pork cutlet Ginger 1 3/4 cup Mr Yoshida's Original Gourmet Marinade & Cooking Sauce 1/2 cup Lee Kum Kee Chicken Marinade 2-4 eggs Noodle Ingredients: 600g cake flour 100g all purpose flour 10g salt 6g baking soda 400g water Fresh cilantro Fresh green onions Fresh spinach Naruto Maki Preparing the Broth: Cut off pork strips from your pork cutlet. These should be thick and contain the fat and the meat of the pork. You should have bones and scraps left over. Put these in a pot, fill it with water and bring it to a boil. Scoop the scum off of the top and reduce the heat to a simmer and cover. You can simmer this broth for anywhere from 2-4 hours. When it's done, place the entire pot in the refrigerator overnight. Take the pot out after it has coagulated and scoop off the fat that has combined at the top and reheat. Preparing the pork: In a pot, add your 1 3/4 cup Mr Yoshida's Marinade and 1/2 cup Lee Kum Kee Chicken Marinade. Take your cut pork strips and dip them into the liquid making sure to coat both sides. Place pot on heat and bring to a boil, flipping the pork inside every now and then. Reduce to a simmer and cover. Pro tip! Place a toothpick in between the lid and the pot in order to let air escape so your pot does not boil over. Cook this for 2 hours or until the pork is completely cooked through. Remove the pork from the liquid and store. Hard boiled eggs: Hard boil 2-4 eggs. Remove the shells. In the same mixture as the pork preparation, place the eggs and let them soak for 2 hours. Remove afterwards and store. Hand Pulled Noodles: Combine the dry ingredients into a mixer and combine. Add in the water and mix on medium high (a 4 on our kitchenaid) for 12 minutes. You will know the consistency is ready when it can be pulled easily and does not tear. Watch videos below to see a more indepth explanation. From here either hand pull your noodles or cut them in a similar fashion to the Legend of Korra Water Tribe noodles. Cook them in boiling water for 8-10 minutes or until ready. Videos on how to hand pull noodles: http://www.youtube.com/watch?v=DeLJ1ynDhnE http://www.youtube.com/watch?v=wZ26q_LOwUY Preparing the ramen ingredients: Chop your fresh cilantro and green onions. Cook the spinach in boiling water for 10-15 seconds then remove and squeeze the water out. Chop into segments. Slice off the Naruto Maki. Slice off sections of your pork. Cut your eggs in half. Add broth to your noodles and place ramen ingredients on top in the bowl. Serve piping hot! ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 3351037 Feast Of Fiction
How to Make GOTCHA! PORK ROAST from Food Wars, Shokugeki No Soma! Feast of Fiction S4 Ep23
 
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No pork? NO PROBLEM! The Gotcha Pork Roast from Food Wars is here to deliver the most delicious meal you've never had! INGREDIENTS: "Pork" Roast: 3 1/2 cubed russet potatoes 3/4 cup finely chopped Eringi mushrooms 3/4 cup finely chopped onion 2 packs thick cut bacon 2-3 sprigs fresh rosemary Baker’s twine Watercress for garnish Salt and Pepper to taste Sauce: Sweet sake soy sauce (to taste) 1/2 cup red cooking wine 2 Tbsp butter This recipe, as beautiful and complex as it looks, is actually extremely simple! First skin and cut your potatoes up into small cubes and steam them for 10-12 minutes until they are soft and squishy. In a separate pan, saute your onions and eringi mushrooms together with some extra virgin olive oil until the ingredients are golden brown and soft. Mash your potatoes by hand (or with a potato masher) and mix in your sauteed veggies. Prepare your bacon wrap by laying out your bacon strips on a baking pan with tin foil or a baking rack. Create the heart of your dish by molding your mashed potatoes into a loaf like shape. Place on your bacon strips, and carefully wrap the bacon around the potatoes. You'll need to add strips to the ends and on top to fully encapsulate this beautiful concoction. Use your twine / string to tightly wrap the Pork Roast so it does not fall apart while it bakes. When your done, break up your rosemary into small sprigs and pin it against the string and the bacon wrapped mashed potatoes. Bring your oven to 300 F and bake for 35-45 minutes until your bacon is golden browned. Broil on high for 3 minutes afterwards to make it extra crispy. Meanwhile, prepare your sauce by combining a half cup of wine, sweet soy sauce, and butter in a frying pan and let it all bubble up and combine and reduce. When that's done, you can pour it directly onto your Gotcha Pork Roast! Remove your pork roast from the oven, cut the string off, pour your reduced red wine glaze on top, and add garnish with watercress. ENJOY! --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 1781567 Feast Of Fiction
MINECRAFT CAKE How To!
 
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RT: http://bit.ly/w5bBYo Facebook: http://on.fb.me/zaXEX5 We made a newer and better version :D PART 2: http://bit.ly/MinecraftCakePart2 Minecraft Cake from Minecraft! RED VELVET CAKE: - 2 1/2 cups of all-purpose flour - 3 teaspoon of cocoa powder - Red food coloring - 1 teaspoon baking soda - 1 1/2 cups of sugar - 2 eggs - 1 stick of butter, melted - 1 cup of buttermilk - 1 teaspoon of vanilla extract - 2-3 tubs of Cream Cheese frosting - Combine flour, baking soda, sugar in a bowl and mix together - In a separate bowl, combine cocoa powder with food coloring, whisk until a thick paste - Pour the flour, baking soda, sugar combination into a large mixing bowl - Add melted butter - Beat on medium to high until combined - Add in eggs while mixing - Add in buttermilk, vanilla extract, and red cocoa paste. - Add paste until desired color is achieved - Prepare two 8x8 inch pans by pouring a bit of oil and then spreading around with a napkin or paper towel - Add in some flour and spread around until the pan is coated - Pour cake batter into pans - Preheat oven to 350 degrees - Bake cakes for ~30 minutes - To create a layered cake, cut each cake in half with a cake leveler - Stack each cake with a layer of frosting in between - Apply frosting to whole cake when finished layering FONDANT: - 1 box of rolled Fondant - Gel food coloring (red and brown) - Crisco, or shortening - Remove fondant from packaging - Cover the surface of your working area and your hands with Crisco/shortening - Knead fondant until soft - To color, apply food coloring to fondant and knead until color is evenly spread (create a larger amount for brown to cover the cake, smaller for red) - Apply crisco/shortening to rolling baton - Roll out brown fondant to size of cake, leaving a few inches on each side - Wrap fondant back up onto rolling baton - Apply fondant to cake - Flatten sides, cut off excess with a pizza cutter - Cut out white trimming and apply to cake with dabs of water - Cut out red squares and apply to top of cake - Optional: dress the sides of the cake with frosting to cover up imperfections - Cut into sixths and enjoy! ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy Feast of FIction Episode 3
Views: 13741911 Feast Of Fiction
How to Make BEIGNETS from The Princess and The Frog Feast of Fiction S5 Ep5
 
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Make this New Orleans classic and you might just catch ALL the men ;) These beignets coated in honey and powdered sugar are an absolutely delicious breakfast treat. INGREDIENTS: 2 3/4 cups flour 1/3 cup sugar 2 tsp. Baking powder 1/2 tsp. Baking soda 1/2 tsp. Salt 1/2 tsp. Nutmeg 1/2 tsp. Cinnamon 1 cup buttermilk 1 egg, beaten 1/2 tsp. Vanilla Vegetable oil for frying Powdered sugar for dusting Combine dry ingredients, whisk together. Combine wet ingredients in large bowl, whisk. Stir in dry ingredients. Dust work surface with flour. Roll out dough til 1/2 inch thick. Cut into 2 1/2 inch squares. Pour 2 inches of vegetable oil into large saucepan and heat to 325 degrees F. Check heat with cooking thermometer. Carefully drop 2-3 beignets into the oil at a time a fry for approximately 3 minutes on each side. Place on paper towel and dust with powdered sugar. --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 2018586 Feast Of Fiction
How to make PONYO NOODLES / RAMEN! Feast of Fiction S2 E14
 
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RT: http://bit.ly/14QN01h Facebook: http://on.fb.me/VRklbH Ponyo Noodles One package of Nissin Chicken Flavored Ramen (or any ramen of your choice) Ham Eggs Green Onions This is as simple as it sounds! Prior to cooking the ramen, prepare your eggs by hard boiling them. Place your eggs in a pot and cover them with water so that there's a good inch or two above them. Bring the pot of water to a full boil, then remove the pot from the heat and cover it. Let it stand for 12-15 minutes. After, take the eggs out and place them in a bowl with cold water for another 3-5 minutes. Then remove the shells carefully. Cut these in half! Cut your green onions and slice your ham as thick or as thin as you'd like it. We found all these ingredients at our local grocery store. As for the ramen, choose whichever flavor you like best! We believe the ramen they use in the movie is Nissin Chicken Flavored Ramen. The instructions are typically very similar. Bring a pot of water to a boil and add it to your ramen in a bowl, or alternatively cook it in the pot of water. To make it movie authentic, we cooked ours in a reheatable bowl. Cover the top and let the ingredients cook for three minutes. Place the ham, hard boiled egg, and green onions inside and let it cook for a little longer. Then serve! It's as easy as that :) ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 941074 Feast Of Fiction
KINGDOM HEARTS Sea-Salt Icecream!
 
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RT: http://bit.ly/yaR38v Facebook: http://on.fb.me/xt750t Sea Salt Icecream from Kingdom Hearts II Makes 3-4 servings Ingredients: 4 large egg yolks 1 teaspoon (5 mL) vanilla extract 1/2 cup (120 mL) sugar 1/8 teaspoon (.625 mL) salt 1 teaspoon (5 mL) sea salt 6 ounces (180 mL) evaporated milk 1 cup (240 mL) heavy cream Separate the egg yolks and place into a mixer. Add vanilla extract, sugar, and regular salt. Whisk on medium to high until the mixture falls off the whisk in thick ribbons. In a small pot bring the evaporated milk to a simmer. Be careful not to boil it or scald the milk by making the heat too high. Incorporate the simmered milk into the egg mixture by mixing and pouring in slowly. Once combined, pour entire mixture back into the small pot and place on stove at a medium heat. Whisk continuously until the mixture begins to thicken and take on a custard like texture. Be very careful not to boil or overheat the pot otherwise your eggs will begin to scramble. Once finished, place the mixture into the freezer until it reaches room temperature (30-45 minutes) Add in 1/2 cup (120 mL) of heavy cream to the mixer and whisk until it has doubled in volume. Remove the egg mixture from the freezer. Carefully fold in the whipped heavy cream into the egg mixture until it is fully combined. Pour the contents into an ice cube tray, spread it out evenly, then place back in the freezer to freeze (3-4 hours). In a separate bowl, combine the remaining 1/2 cup (120 mL) of heavy cream with 10 drops of blue food coloring and 3 drops of green food coloring. Mix until the cream it desired color. In a food processor, combine the food coloring heavy cream, sea salt, and ice cream chunks from your ice cube tray. Put in as little or as much sea salt as you'd like. It has a very powerful flavor and you may find the salty taste a big overwhelming, so add it in slowly and mix it around until you feel you have a good balance between sweet and salty. Blend the ingredients together in the food processor, occasionally stopping to stir the chunks around. Once the entire mixture has reached a soft-serve like consistency, pour the mixture into your ice cream molds. Stick popsicle sticks in and place back into freezer. After about 3-4 hours, your ice cream will be done! Take the molds out and run them under warm water to remove the ice cream more easily. ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy Feast of Fiction Ep. 10
Views: 959012 Feast Of Fiction
CapitolTV’s DISTRICT VOICES - A District 9 Paean to Peeta's Bakery
 
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As the breadbasket of Panem, District 9 supplies the grain that nourishes this great country. Join Jimmy Wong and Ashley Adams in a cooking CapitolTV demonstration honoring beloved victor Peeta Mellark, featuring an homage to a family bakery favorite. Sanctioned by the Capitol Ministry of Information, DISTRICT VOICES was made with friends from Google - http://artcopycode.com/campaign/lionsgate For more of Panem’s finest programming, and to register for updates, visit http://CapitolTV.pn #CapitolTV - #DistrictVoices The Hunger Games: Mockingjay Part 1 – In theaters November 21 http://TheHungerGamesExplorer.com #Mockingjay
Views: 431072 Feast Of Fiction
How to Make Butterscotch Cinnamon Pie from UNDERTALE! Feast of Fiction S4 Ep31
 
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The amazing Butterscotch Cinnamon Pie from Undertale is HERE! Learn how to bake Toriel's culinary masterpiece from one of the best games of the year. INGREDIENTS: Butterscotch Cinnamon Pie: 1 cup brown sugar 2 cups milk 1 cup heavy cream 2 tbsp water 9 eggs 4 tablespoons butter 3 tbsp corn starch 1 tsp vanilla extract 2 tsp cinnamon Pie Crust: 2 (9 inch) pre-baked pie shells 1 egg Whipped Cream: 1 cup heavy cream 1/4 cup powdered sugar 1 tsp. cinnamon 1 tsp butterscotch liquor vanilla extract Pie Crust: To prepare a special pie crust, we’re going to be utilizing our pre-baked pie shell by turning it back into workable dough. We’re going to be making a beautiful and simple braided lining around the pie crust. Flour a surface and remove one of the two pre-baked pie shells from the tin foil. Roll it out thinly until it is about 2-3mm thick. Using a knife or pizza cutter, slice thin strips about 5mm wide down the dough. Create a braid by taking three strips, pressing them together at the top, then working your way down carefully braiding the dough by laying it over itself one at a time. Once the braid is finished, take your original pie crust and brush the rim with an egg wash. Carefully place your braid on top and curve it around the pie crust. You may need to combine 2 or 3 braids total depending on how long they are to reach all the way around. Connect them and set your pie crust aside. Preheat your oven to 350 degrees F. Let’s begin the butterscotch cinnamon pie filling! Combine 1/2 cup brown sugar, 9 egg yolks, corn starch, and cinnamon in a mixing bowl and mix until combined. Set aside. We won’t be needing this until the final steps. Next, brown your butter in a sauce pot on medium heat. You’ll know it’s finished when the large bubbles finish popping and small flecks of butter will be at the bottom of the pot. Remove from the heat and set aside. Add your milk and heavy cream in a separate pot on medium high heat until the milk begins to steam and very slightly boil on the edges. You should see a very light layer form on the top of the liquid. Remove from the heat. In another sauce pot, melt your remaining brown sugar and water together on medium high heat while stirring with a whisk. If you have a candy thermometer available, it will help you to know when to stop heating the mixture. You want to stop heating the mixture when it reaches the soft ball stage at 235-240 degrees F. Any higher and the mixture will begin to firm and it will not mix into the butterscotch cinnamon pie correctly. Reduce the heat to low and now it’s time to combine our ingredients! Pour in your brown butter mixture and continually whisk throughout. Then slowly pour in your heated milk and heavy cream bit by bit, still whisking. You’ll want to make sure that there are no large chunks remaining so really be thorough with your whisk and let all the ingredients dissolve on the low heat. At this point we should have two mixtures at two different temperatures - your original brown sugar, egg yolk, corn starch, and cinnamon mixture that is cold, and the melted butterscotch milk and heavy cream combination that is hot. To combine these two, we will need to temper the original mixture so that it is closer to the second mixture in temperature. If we do not do this, the egg yolks in the first mixture will immediately scramble and ruin the pie fillings. Temper the two by taking the hot mixture and slowly pouring in about half of it into the cold mixture and whisking throughout. Then take your cold mixture (now tempered) and pour it back into the hot mixture and continue to stir. Increase the heat to medium on the pot and keep whisking, making sure to scrape the bottom and edges so no eggs stick and scramble. You can use a spatula as well to make sure you get each edge. After continually stirring and whisking on a higher heat, your filling will begin to thicken as the eggs and cornstarch cook inside. When it is nice and thick, remove it from the heat and make sure there are no lumps left inside. Take your pie crust and pour the mixture into the middle. Smooth out the top with a spatula. Take some tin foil and cut out a circle in the middle so that when placed on the pie, it just covers the crust and braided rim and not the pie itself. This will help the pie cook more evenly since the braided crust is thinner and will cook faster. Finally, bake your pie in the oven for 25 minutes, allow it to cool for another 30, and put it into the refrigerator for another 30 for it to harden. While that’s cooling, let’s prepare some butterscotch cinnamon whipped cream! Combine heavy cream, powdered sugar, cinnamon, butterscotch liquor, and vanilla extract in a stand mixer and whip on medium to high speed until the whipped cream is light and fluffy. Add a dollop of whipped cream to a slice of butterscotch cinnamon pie and get ready to enjoy the greatest meal that Undertale can offer. Bon appetit!
Views: 1027475 Feast Of Fiction
How to make LEGO CANDY with Nerdy Nummies! Feast of Fiction S3 E8
 
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Watch our sit down talk with Ro! http://www.youtube.com/watch?v=bC8hMzN5EQg&list=PLuLFaB3dTTefb91Xvzyl0FQvlWnjhi_27&index=2 Check out Ro and Nerdy Nummies online! http://www.youtube.com/RosannaPansino LEGO CANDY MOLD: To make our Lego mold, we created our own food-safe silicone mold with a product called CopyFlex. You can find out more about it here: http://www.makeyourownmolds.com/copy-flex To create the mold, we used legos and made a small little basin for the mixture. We made sure this was two blocks high. Then place whatever legos you want to mold inside making sure they are one space away on all edges. Mix your silicone mold materials and then slowly pour the silicone in. Pour from a high height so the silicone is very thin by the time it reaches the Lego basin. Slowly fill up the entire mold from one end to the next. After 4-5 hours, the entire mixture will have solidified and you can remove the Lego pieces and voila, you've got a mold you can make candy with! LEGO GUMMY CANDY: 1 package of flavored Jello 3 packages of unflavored gelatin 1/2 cup of water In a bowl, combine the jello, unflavored gelatin and stir. Pour in your 1/2 cup of water and stir until no clumps remain and let sit for a few minutes. In a pan, heat up water and place the bowl inside and stir the gelatin until it completely dissolves. It should create a layer of foam across the top. Place your mold on a baking pan or a moveable flat surface like a cuttin board. Using a syringe or turkey baster, extract your Jello dissolved mixture and into your mold. To avoid bubbles, suck the mixture out from the bottom of the bowls and make sure to slowly put the mixture into the mold so it doesn't bubble up more. To make your gummy candy stackable, simply place flat lego pieces across the mold where you've poured the jello mixture in. Place the molds into a freezer and after about 15 minutes, your candy will have hardened into a gummy shape and you should be able to pull them out of the mold with ease! If you don't want to make your own mold, you can buy awesome ones from Amazon! Check these out: http://www.amazon.com/Building-Bricks-Minifigure-Candy-lovers/dp/B007MJFVJM/ Filmed at Tastemade Studios in Santa Monica. Check out more Tastemade content at: http://www.youtube.com/tastemade ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 2075476 Feast Of Fiction
How to Make the TOGETHER BREAKFAST from Steven Universe! Feast of Fiction S4 Ep14
 
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Well, the Together Breakfast isn't REALLY a difficult recipe (or even much of a recipe at all!), but it certainly is delicious. Learn how to start the day off right with Steven Universe! INGREDIENTS: 8 waffles 2 bags of popcorn Maple Syrup Whipped Cream 1 Strawberry You kinda just... put them all together. You can also stop at the waffles + maple syrup step to have a normal breakfast. But that's for lameos! Throw some whip cream on there, delicious fresh strawberries, and cover it all with POPCORN for the legitimate feast. --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 1410196 Feast Of Fiction
How to Make CURRY BUNS from Black Butler! Feast of Fiction S4 Ep19
 
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Learn how to make Sebastian's secret recipe and wow the judges with this delicious CURRY BUN recipe from Black Butler! INGREDIENTS: Curry: 1 Russet potato, peeled 2 Carrots, peeled 10 mushrooms 1 large onions Your choice of meat Garlic Ginger 1 tbsp Curry Powder 1 tbsp Garam Masala 1/2 tsp Cayenne Pepper (to taste) 2 cubes Curry Roux 1 tbsp Tomato Paste 1 cup of Cooking wine 1 cup of water 1 cup of Beef Broth Cooking Chocolate Dough: 2 cups bread flour 1/4 cup cake flour 1 teaspoon yeast 1/2 cup warm water 1/4 cup water 3 teaspoon sugar 1 teaspoon salt 1 egg (beaten) Panko Bread crumbs Let's begin by preparing the dough. Activate your yeast in your 1/2 cup of warm water and combine your dry ingredients in a mixer. Afterwards, keep mixing and add in your activated yeast, eggs, and remaining water. Once the dough has kneaded, set it to rest in a container with a damp towel above to let the dough rise. Let's start on our curry! Slice up your onions, carrots, mushrooms, and mince your ginger and garlic. We are using beef chunks as well for the meat - however many curries are totally vegetarian so the meat here is optional. Oil your pan then brown and soften your onions on a medium high heat before adding in your ginger, garlic, curry powder, and tomato paste. Continue to saute and mix the entire mixture. Then add in your beef with a cup of red wine. Allow this to cook through on a lower temperature. When they beef is about half cooked, add in your beef broth and water and bring the entire mixture to a boil. Skim off the scum off the top, then add in your potatoes, carrots, and mushrooms. Cook until your potatoes are soft. Since we'll be putting this curry inside a bun, use a large wooden spoon to mash the ingredients together so the mixture as a whole becomes more smooth. To get that final curry flavor, add in your Japanese curry roux, cooking chocolate, garam masala, and cayenne pepper. Set your curry aside to cool. Now that our dough has risen, let's prepare our curry buns for deep frying. Bring a pot of oil to 325 degrees. Take out your dough and punch it down. Then knead several times before separating it into smaller chunks. Take a small chunk in your bottom hand and cup it with your free hand. Pushing the dough together from bottom and top, move in a circular motion until you have a spherical ball. Roll out your dough, working around the dough bit by bit, until you have a flat circle shape. Hold the dough in your free hand and load a small amount of curry in the middle. Pulling the edge up towards the middle and top of the bun, grab the next edge of the bun and fold it over behind your current fold. Press these edges together so that it is airtight. When you've worked your way around the whole bun and have sealed it. Press it carefully against the cutting board to flatten both sides out and fully encapsulate the curry inside. Dip your loaded buns in an eggwash and then coat it your bread crumbs. Carefully put these into the hot oil and allow them to cook until it becomes a golden brown all around. Once done, remove the curry buns from the fryer and onto a paper towel to remove any extra oil. Congrats! You've made Curry Buns from Black Butler! --------------- Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 2954531 Feast Of Fiction
How to Make PAWPSICLES from Zootopia! Feast of Fiction S5 Ep15
 
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Be a clever fox and get your mitts on how to make DIY PAWPSICLES from Zootopia! INGREDIENTS: Red popsicles (can be Cherry, Strawberry, Watermelon, etc.) Paw candy mold Food safe moldable clay Lollipop Sticks To make your own Pawpsicles: INGREDIENTS COMING SOON Sly fox popsicles are simple. Microwave your popsicles (or stick them in the sun for awhile if you want to be 100% legitimate... just get ready to wait several hours). In a candy mold, place your lollipop sticks. Since most candy molds are relying on candy that is thick and not watery, they need to be altered in order to freeze a popsicle. You will need to use food safe clay or some alternative to plug the hole between where you will pour the popsicle liquid and where the lollipop stick goes to. Once that's done, just fill up the mold with your pawpsicle liquid and allow it to fully freeze before very carefully prying them from the candy molds. --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 2886532 Feast Of Fiction
How to Make SPAGHETTI & MEATBALLS for your dog! ^_^ Lady and the Tramp - Feast of Fiction S4 Ep21
 
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It's everyone's favorite puppy romance from The Lady and the Tramp! Make some delicious healthy spaghetti and meatballs for your own dog with our recipe. INGREDIENTS: Zucchini noodles: Zucchini, skin peeled, grated into noodles Olive oil Saute 5-7 mins in pan Meatballs: 1 sweet potato 1 egg 1 lb. turkey 2 Tbsp. fresh parsley 1 cup brown rice Coconut cooking spray to grease pan Bake 350 degrees 15-20 mins --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 379812 Feast Of Fiction
How to Make FRY BITS from Steven Universe! Feast of Fiction S5 Ep8
 
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We want the BITS! Learn how to make delicious Fry Bits from Steven Universe! These little fried morsels will change the way you look at french fries... forever! Download our pattern here: http://www.mediafire.com/file/wa9m0yoru5int1t/BeachCitywalkFries.jpg Ingredients: 1-2 potatoes 1-2 Tablespoons olive oil 1/2 tsp garlic powder Salt and pepper to taste Wash and skin your potatoes then slice into thin sections. Cut them down length wise and across. Since we’re baking our fries, we’ll need to get extra crispy, so we’re soaking them in a bowl of water for 30 minutes to remove some of the starch. Drain the water and pat them with a paper towel to get them as dry as possible. Coat with olive oil and stir thoroughly. Season with salt, garlic powder, and black pepper and continue mixing until the fries are evenly coated. Put some parchment paper on a baking pan and spread out your fry bits. Bake for 30 minutes at 400 degrees F, flipping it over halfway through, then increase the temperature to 425 and cook until the edges are crisp and slightly toasted. While those are cooking, download our custom Beach Citywalk patterns and cut them out! Glue one or both of our patterns onto brown paper bags. Now that your fry bits are done baking, pour them out onto a paper towel to remove any extra grease and glue them to the paper bags. --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 1562770 Feast Of Fiction
SKYRIM Sunlight Souffle
 
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RT: http://bit.ly/rYdtT8 Facebook: http://on.fb.me/spRkNS Skyrim's Sunlight Souffle from Uncommon Tastes! Sunlight Souffle Ingredients: - 2 1/2 Ounces Cow's Cheese (we used Gruyere cheese for the sunshine sauce, Parmesan cheese to cover the souffle dishes) - 1 Ounce Butter - 1 Ounce Flour (non rising) - 4 Eggs (added in by us, original recipe didn't have eggs but calls for it) - 9 Ounces Milk - A Dash of Salt - A Dash of Pepper - A Cupful of Ground Nutmeg (reduced to a dash) Recipe: - Stoke the flames of your oven, and achieve a moderate heat. (Preheat to 400) - Grate the cheese into thin shavings by running a finely honed elven dagger over the block. - Separate the egg whites from the yolks, and beat the whites vigorously until they thicken. - Begin preparation of the signature Sunshine Sauce: - Melt the butter, and add in the flour while stirring continuously until well blended. - Move the mixture to a smaller flame and begin gently stirring in the milk. It is crucial that you do not stop stirring! - Continue to do so for ten minutes, until the mixture thickens. Then, and only then, will the Sunshine Sauce be considered ready. - Add the salt, pepper and nutmeg, and remove from the flame. - Add in the grated cheese, and then the egg yolks. Stir well until fully blended. Then, gently add in the egg whites with a spoon made of carved hickory wood. (fold the egg whites in gently, making sure to not destroy air bubbles) - Gently pour the mix into four stonework souffle' dishes, filling each nearly (but not quite!) to the top. (if you'd like, prepare the souffle dishes beforehand by coating them in butter and grated parmersan cheese) - Put the dishes in your moderately hot oven and shut that door! Keep sealed for 25 minutes, or your scrumptious suns will rise, only to fall down flat into the oven's abyss. (put in oven and immediately reduce heat to 375 degrees. Bake until the souffles rise and tops are browned. DO NOT OPEN TOO EARLY or the souffles will fall) - Remove after 25 minutes, and serve immediately. Behold, the brilliance of the sun, and the exquisite flavor of the Sunshine Souffle! ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy Feast of Fiction Ep. 1
Views: 715869 Feast Of Fiction
How to Make PIZZA DUNX from VGHS with Ki Swan & Ted Wong! Feast of Fiction S4 Ep20
 
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Ted Wong & Ki Swan (Jimmy & Ellary) guide you through how to make the perfect PIZZA DUNX from VGHS the next time you need to grab a pizza-on-the-go! You can order the awesome shirt Ellary is wearing for a LIMITED TIME ONLY! Click here: http://www.rocketjump.com/crowdmade INGREDIENTS: No-Yeast Pizza Dough: 2 1/4 cups all purpose flour 1 tbsp baking powder 1/4 tsp salt 1 cup milk 1/4 cup butter (room temperature, slightly softened) Preheat your oven to 425 degrees. In a large mixing bowl, combine all your ingredients and mix until your dough forms a single ball. If the dough is too liquidy, add more flour until you can shape it in your hand without it sticking excessively to your fingers. The dough should be a little sticky. Flour out a surface and rolling pin. Roll out your dough until it's about 1/4 inch thick. To make Pizza Dunx sized pizzas, just cut around the dough with a knife so it becomes a square/rectangle. Add your desired toppings and bake for 10-12 minutes! Meanwhile, begin preparing your Pizza Dunx cannisters for your delicious pizza. You can use any tennis ball cannisters for this to work. Download and print out this label: http://www.mediafire.com/view/r2aznr8na5d8nu2/PizzaDunxLabel.jpg And cut your tennis ball cannister in half with a knife or sharp scissors. Remove the balls, clean out your cannister with soap and water, and wait for your pizza to finish cooking. Once your pizza is done, wrap it up in tin foil or parchment paper and roll it so it fits inside your Pizza Dunx cannister. Place the pizza inside, seal it back up with tape, and then place your Pizza Dunx logo over the whole thing and tape/glue that together. It's as simple as that! Your Pizza Dunx are READY to devour. --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 996651 Feast Of Fiction
LEGEND OF ZELDA Heart Potion
 
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RT: http://bit.ly/zEayk5 Facebook: http://on.fb.me/xkHf30 Legend of Zelda Heart Potion, Sangria 3 peaches 2 lemons 2 blood oranges 1 regular orange 1 cup of raspberries 2 cups of strawberries 2 bottles of ginger ale 1/2 cup of rosewater 1 bottle of rose wine 3/4 cup of triple sec 1/3 cup of sugar For a NON-alcoholic option, substitute any kind of juice for the rose wine and remove the triple sec. Wash all fruit thoroughly. Cut up fruit into small chunks and put into large mixing bowl or spigot jar. In a separate container, mix the rose wine and ginger ale together. Pour onto the fruit. Add in sugar, triple sec, rose water and mix together very well. Let the concoction sit in the fridge for 2 hours or more. Serve! Delight! It's a heart potion for your valentine! ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy Feast of Fiction Ep. 7
Views: 976920 Feast Of Fiction
How to Make POKE PUFFS from Pokemon! Feast of Fiction S5 Ep12
 
03:47
One of our most highly requested Feasts is here! Learn how to increase the affection of your Pokemon and your bellies by making these adorable POKE PUFFS from Pokemon X&Y! INGREDIENTS: Filling: 1 pkg (3.5 oz) vanilla instant pudding 1.5 cups heavy whipping cream .5 cup milk Optional: add in your personal desired flavor extract (1/4 tsp) for each puff (peppermint, orange, lemon, etc.) Glaze: .5 cups powdered sugar 2 tbsp milk Creampuffs: .5 cups unsalted butter 1 tsp sugar .5 tsp salt 1 cup all purpose flour 5 large eggs First prepare the creampuffs. In a medium saucepan, combine your butter, sugar, salt, and 1 cup of water over a medium high heat. Once it reaches a boil, quickly stir in your flour with a wooden spoon. Transfer this to a mixing bowl to slightly cool for several minutes. Then add in your eggs, one at a time, stirring vigorously to entirely combine the egg into the flour mixture. Now to make the coloring for each individual puff type. Separate your flour into as many containers as colors you want. We made pink, orange, and green for our video so we used 3 containers total. Add in the appropriate food coloring and stir until fully colored. Then add these to piping bags and snip off the tops. On a baking pan with parchment paper, pipe out small 1 inch sized circles. Use a finger dabbed in some water to smooth out the tops to round them evenly. Then bake them at 375 degrees F for 25-30 minutes, or until fully risen. Take them out and while they’re cooling, let’s make the pastry cream filling! Combine all the ingredients in a mixing bowl and then separate it again into containers for as many different unique flavors you’d like. Add in the flavor extracts, then add these to a pastry bag and fill each puff up from the bottom. To further accessorize, combine the glaze ingredients in a mixer and coat each poke puff to your hearts content. You can color these separately as well! It’s up to you how detailed you’d like to make your pokepuffs - we wanted to show off some Supreme Spring Puffs so we piped out small flowers with melted pink candy melts and added them on after. Be creative! Make your own delicious Poke Puffs and don’t forget to share :) --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 484923 Feast Of Fiction
How to Make SMILE DIP from Gravity Falls Feast of Fiction S4 Ep2
 
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Smile as big as you can! It’s SMILE DIP from one of our favorite shows - Gravity Falls! Starting NEXT WEEK we will be releasing our videos three days early on www.vessel.com! Register for a FREE account today :) INGREDIENTS: Your choice of freeze dried fruit: 1 cup Raspberry, mango, blueberry, banana, strawberry or blueberry freeze dried fruit (you can choose whatever fruits you want!) 2 tsp Sugar In a food processor or blender combine your dried fruit and 2 tsp of sugar. Blend and process until a fine powder. The longer you process, the finer the powder will become! To create your very own Smile Dip packaging, download and print out our designs here: Smile Dip Envelope: http://www.mediafire.com/view/g96lwwkszm680hd/Smile_Dip_Envelope.jpg Smile Dip Valentine's Day Packaging: http://www.mediafire.com/view/026z99qo2n9vzsd/SmileDip_Packaging.jpg Smile Dip Original Packaging: http://www.mediafire.com/view/4qn353nu2n082m2/SmileDip%20Packaging_original.jpg Print these out and fold, cut, and glue them together to make your Smile Dip package! We used small plastic baggies from a craft store to put our fruit powder in. ——----- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 1676540 Feast Of Fiction
Onigiri - Fruits Basket, Spirited Away, Pokemon, Feast of Fiction Ep. 17
 
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RT: http://bit.ly/LgAPzC Facebook: http://on.fb.me/LKJ1sr Onigiri and Rice Balls from Fruits Basket, Spirited Away, Pokemon and more! Japanese rice Nori Seaweed Optional: Rice Seasoning 1/3 cup Japanese rice vinegar 1/4 tsp salt 1 tbsp sugar Fillings: Pickled daikon Salted salmon Tuna with mayonnaise Konbu seaweed You must use Japanese or Sushi rice for the Onigiri to work. Jasmine and any other kind of long rice will not. You can buy Japanese rice at most stores, but we recommend going to your local Japanese market to get all the ingredients! To make the rice, make sure you wash it thoroughly before cooking. Simply rinse the rise in water, mix well with your hands, pour out the excess murky/clouded water, then repeat. Continue doing this until the water is more or less clear. This step is the same for using a rice cooker and when cooking on a stove. Optionally you can make the rice stickier and add a bit of taste to it. Typically done with sushi rice, combine 1/3 cup of Japanese rice vinegar (regular white wine vinegar works as well), 1/4 tsp salt, and 1 tbsp of sugar in a sauce pan and put it over a low heat, stirring or swishing often so nothing sticks to the bottom. Once the sugar and salt have melted, take the mixture off the heat and add it to your now-cooked rice. Mix thoroughly. Onigiri is best formed when the rice is still hot. It will be harder once the rice has dropped to room temperature. Before we start, keep a bowl of warm water nearby. You can add a little salt to it as well to help aid you in the forming process. Wet your entire hand with water, including your palms. Clap your hands together to remove any excess water. To form the Onigiri, take a handful of rice and shape it into a ball. If you want to add a stuffing, poke a hole into the ball and insert a little bit of salmon, tuna, or whatever you like into the middle. Close the hole over the ball and begin to form the Onigiri. Make one hand in the shape of a perpendicular angle (or a pyramid as we refer to it in the video). With your other hand, shape it like a cup with your fingers being one side of the cup, your thumb being the other, and the middle of your palm the bottom. Place the rice ball inside these two shapes and press down evenly on all sides. Rotate the Onigiri inside your hand so each triangular side rotates into your pyramid shaped hand. This will make sure you get the most equilateral triangle. This last step of forming the Onigiri is easily the hardest and takes the most practice to get right. But once you've mastered it, you can move on to making different shapes of Onigiri! Do a Google Image Search of "Onigiri" if you want to be inspired! Finally, you can add some Nori or seaweed to your rice ball to give it a place to be held when eaten. First warm your seaweed up by passing it over a low heat on your stove top several times on each side. Careful not to burn it! Afterwards, cut the seaweed into strips with scissors and then carefully wrap or place on your Onigiri. That's it! A simple but delicious snack that can be enjoyed at any time during the day. A great fun activity to do with family and friends as well before sitting down to watch your favorite anime! ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 869295 Feast Of Fiction
How to Make BOB'S BURGERS - BET IT ALL ON BLACK! Feast of Fiction S6 E2
 
04:51
Screw you Skip Maroosh, we'll show you how to make a contest winning burger! Get your grills out, we're adding black garlic to our infamous Bet it all on Black Burger from Bob's Burgers! INGREDIENTS: Black garlic aoli sauce: 2 tsp black garlic 1/3 cup mayo Carmelized onion: 1 small onion 1 tbsp. balsamic vinegar 2 tbsp. olive oil 1 flowret black garlic Beef patties: 2 tbsp. dijon moustard 1 lb ground beef (20% fat recommended) 1 egg 1 tsp. worchershire sauce 1 garlic clove chopped 1 tsp onion powder 1 tsp. pepper 1 tsp salt Buns: 1 package active dry yeast ( 2 1/4 tsp.) 1/4 cup warm water 2 tbsp. unsalted butter 2 tbsp. honey 2 1/2 tsp salt 1 1/4 cup warm water 4 1/4 cups bread flour & more for dusting surface black sesame seeds 1 egg for egg wash Baby romaine lettuce tomato chopped To make your buns, add a packet of active dry yeast to your warm water and allow to activate over 5 minutes. Once the yeast has foamed up, add to a mixing bowl with your butter, honey, salt, and more warm water. Mix by hand or in a mixer and once the ingredients have combined, slowly pour in your flour. Continue mixing until sticky. Pour out your dough onto a floured surface and begin to knead it until the ball is smooth and soft. Grease the outside of the dough lightly and add to a small bowl and cover. Let rest for an hour. After it has inflated, remove from the mixing bowl and punch out the air. Knead it gently and roll it into a log. Use a knife to cut it into quarters, fifths, and so on- your burger buns will be determined by the thickness of the cut here. Use your hands to smooth out a bun shape in a circular motion, then place on an oiled baking pan, coat with an egg or butter wash, and sprinkle sesame seeds on top. Bake at 400F for 15-18 minutes. Remove, cut in half to form the burger bun. Carmelize some diced onions over medium-high heat, then add in balsamic vinegar and some crushed black garlic. Make the Black Garlic aioli sauce. Peel your black garlic and blend in a food processor. Add in mayonnaise and continue blending until completely smooth. Make your beef patties by combining the ingredients and mixing well. Cook on medium to medium-high heat. Flip when halfway cooked and continue cooking to your desired rarity. Prepare romaine lettuce and some chopped tomatoes before assembling your burger. Eat up! This one's a real competition winner. --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 536119 Feast Of Fiction
How to make COCOA BEETLES from Coraline! Feast of Fiction S4 Ep25
 
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Learn how to make these delightfully creepy COCOA BEETLES from the movie Coraline! Ingredients: 1 pack (12 oz.) light cocoa candy melts 1 pack (12 oz.) dark cocoa candy melts 1/2 cup Cocoa krispies Gold luster dust Strawberry Pop rocks (optional) Tools: Oval or egg shaped chocolate molds Paintbrush Piping bag and tip Wax/Parchment paper Melt your light cocoa candy melts in your microwave or over a water bath. If melting in the microwave, heat in 15-20 second intervals and stir the chocolate in between to prevent burning. Once they're melted, fill your candy egg molds halfway. Then add a layer of Cocoa Krispies followed by an optional layer of Strawberry Pop Rocks. If you'd rather have some other kind of flavor here, feel free to improvise and experiment! Just make sure whatever you put in isn't too large or bulky so you can maintain the egg shape of the mold. Once you've placed your crunchy interior in the chocolate mold, cover it up with another layer of your melted chocolate. Even it out by tapping the mold on the table a few times, then throw it in the freezer for 15-20 minutes until it is frozen solid. Once your chocolate eggs have hardened, pop them out of the mold and trim any excess chocolate from the edges. Use tin foil to act as a painter's tape and cover the top of "head" of your egg shape. Melt your dark cocoa candy melts and use a paintbrush to add a new layer onto your cocoa beetles. This will create the 'shell' and 'wings' of the beetle. Once that layer has dried, take another paintbrush and dip it in Gold Luster Dust and carefully draw on the T shape that runs across and down the beetles back. Use a paintbrush dipped in water afterwards to clean up any messy lines. The last part of these beetles are the legs and antennae. Put your melted dark cocoa candy melts into a piping bag and pipe out the legs and antennae on parchment paper. The antennae will look like comma shapes and the legs are straight lines. Let these dry and carefully remove them from the parchment paper. To place the legs on the beetles, flip them upside down and add little dabs of melted chocolate from your piping bag to act as glue. Add two dabs to the top of the beetles head for the antennae, then three dabs on each side of the body for the legs. Once you've carefully placed them on, go over the limbs with another layer of chocolate from the piping bag to give it a little more sturdiness. Let these dry and very carefully flip them right side up and make any final adjustments before presenting them! We used golden cupcake holders and a shoebox lined with golden paper. Voila! You've made some delicious and crunchy COCOA BEETLES from Coraline! --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 1206772 Feast Of Fiction
How to Make FIRE FLAKES from Avatar! Feast of Fiction S5 Ep7
 
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What kind of bender are you? Firebend your way through the kitchen to make these FLAMING fire flakes, waterbend to quench your thirst, airbend to fan off the flames, and earthbend... because Toph is clearly the best. INGREDIENTS 5 cups Corn Flakes 1 Tablespoon granulated sugar 3 tablespoons sesame oil 1 tsp. salt 1/2 tsp. Pepper 1 tsp. Onion powder 1/4 tsp. Chile flakes 1/4 tsp. Paprika 1/2 tsp Chili powder 1/2 tsp cayenne pepper 1 tsp. Garlic powder --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 728400 Feast Of Fiction
How to Make REPTAR BARS from Rugrats! Feast of Fiction S4 Ep17
 
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It's the superist, duperist, & double chocolate scooperist! Learn how to make your own custom REPTAR BARS from Rugrats! INGREDIENTS: 24 oz milk chocolate chips 4 tsp. crushed almonds 4 tsp. caramel 7 ounces marshmallow fluff Green food coloring Chocolate bar mold / tin foil for custom mold Download our patterns! Cookie Cutter Pattern: http://www.mediafire.com/view/icwh3tu99kwzhlz/Reptar_Bar_Cookie_Cutter.jpg Chocolate Bar Template: http://www.mediafire.com/view/s4lw82py6qu2ms0/Reptar_Bar_Template.jpg If you're using our patterns, make sure to download and print them out first! Begin by making your Reptar shaped cookie cutter (we've detailed how to make your own cookie cutters in our Cookie Cat episode here: https://www.youtube.com/watch?v=rnUwzxkgNiQ Wrap your Reptar mold with aluminum foil and make sure the edges are sealed. Melt your chocolate chips in the microwave in 30 second bursts, stirring it in between, until it is completely smooth and liquid. Use a spoon or spatula to spread your chocolate into your chocolate bar mold and reptar mold. Use a clean paintbrush or food brush to coat the sides of the mold as well to make sure you can add your filling in later without having it leak out the side. Place these in the freezer when done. Create your green filling by mixing in green gel food coloring and marshmallow fluff. It may take a lot to get the color as green as you want if you are using regular food coloring. When you're done, take your chocolate bars out of the freezer and spoon/spatula/brush in your green filling. Place these back in the freezer. Melt your caramel with a little bit of milk and microwave power! Microwave for 30 second bursts and stir in between just like we did with the chocolate. When it's ready, take your bars out from the freezer and drizzle the caramel on top. You can additionally add your crushed almonds on top of this. Place these in the freezer one last time. Finally if your chocolate has hardened, warm it up for a bit again in the microwave until it's back to being melted. Take your molds out of the freezer and finish the bars by covering everything with one last layer of melted chocolate. Back into the freezer these go! Once they're frozen solid (10-15 minutes), wrap your bars up in tin foil and glue your labels to the outside! You've got amazing Reptar Bars! They look super genuine, taste even more delicious, and are sure to turn your tongue greeeeeeen! --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 846437 Feast Of Fiction
How to Make RAMEN TACOS from We Bare Bears!
 
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These bears, and your tummies, have been waiting in line long enough! Time to discover the secrets behind the legendary RAMEN TACO from We Bare Bears! Send us your creations on Instagram, Facebook, and Twitter! http://www.twitter.com/FeastOfFiction http://www.instagram.com/FeastOfFiction http://www.facebook.com/FeastOfFiction -------------- RECIPE: Tools & Ingredients 1 pot for frying oil 1 baking tray Aluminum foil  4 packs of instant ramen 2 eggs 1/2 pound of ground beef 1 diced tomato 1 cup of shredded lettuce 1/2 cup of shredded cheese 1 pack of taco seasoning   1 gallon of cooking oil  Step 1 Bring a pot of water to a boil. Season with salt and pepper. Extract the noodles from the water after 3 minutes, drain, and put them in a bowl and allow to cool for 5 minutes. Step 2 Add 2 stirred eggs to the bowl of noodles and mix well. Make sure your noodles are not still boiling hot, otherwise they will scramble the eggs when you mix them together. Step 3 Separate the noodles into 4 and put them on a baking tray lined with aluminum foil. Using the back of a spoon or wet fingers, mould the noodles into a circular shape about 2 inches thick. Put them in the freezer for 10-15 minutes.  Step 4 While the ramen gets cold and solidifies, brown the ground beef in a pan. Extract the grease and add the taco seasoning. Mix well and set aside.  Step 5 Take the circles out of the freezer. Bunch up some foil in order to sit between the taco shells. Flip one end of the taco shell over until its resting on the foil OR rest it between two objects to hold its shape. Put the shells back in the freezer until they are firm and staying in the shape of a taco.  Step 6 Heat the oil to 350 degrees F. Fry the ramen taco shells for about 3 minutes or until they are firm and golden brown in color.  Step 7 Add the ground beef followed by the cheese, lettuce and tomatoes. Produced by Josh Elkin http://www.youtube.com/TheJoshElkin Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 719983 Feast Of Fiction
How to Make ASUNA'S SANDWICH from Sword Art Online! Feast of Fiction S4 Ep28
 
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Eat up, fill up that hunger bar, and enjoy this delicious version of Asuna's Spicy Sandwich from Sword Art Online! INGREDIENTS: 1-2 lbs of Tri-tip Steak 2-3 chopped garlic cloves 1/4 tsp salt 1/4 tsp pepper 1 tsp red pepper flakes 1/4 cup Worcestershire sauce 1/4 cup red wind vinegar 1/4 cup teriyaki marinade sauce 1 Egg per sandwich 2 tbsp olive oil Salt and pepper to taste 6-8 large Spinach or lettuce leaves Mayonnaise and Sriracha or desired condiments Edible flowers 1 baguette Begin by marinating your meat by combining the marinade ingredients with the tri-tip in a ziploc bag. Spread the contents around evenly and seal it up. Place in a refrigerator for 1-2 hours. Add olive oil to a frying pan on medium heat, Cook your meat on each side until it has cooked through, then cook your egg sunny side up by cracking it in the pan and letting one side fully cook before flipping it over. Slice up your bread and spread spicy mayo on the bottom layer. Follow with spinach, edible flowers, egg, sriracha sauce (or any other red spicy sauce), and tri-tip steak. Place the bread on top, wrap up your sandwich in some parchment paper, and enjoy! --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 629425 Feast Of Fiction
How To Make the UBE ROLL from Steven Universe!
 
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Want to see Aaron and Alex back on the show? Make sure to send them some love and let them know! Go Follow/Subscribe/Like their stuffs: http://www.youtube.com/WassabiProductions http://www.twitter.com/AlexWassabi http://www.youtube.com/LazyRonStudios http://www.twitter.com/LazyRonStudios INGREDIENTS: Batter: 1 cup cake flour ½ tsp baking powder ½ tsp salt 4 egg yolks, 4 egg whites (separated) ⅓ cup of milk ¼ cup of canola oil ¼ tsp vanilla extract ½ tsp ube flavor A dab of violet food coloring (discretionary) ⅜ cup of sugar Dehydrated Ube powder 1. Preheat the oven to 350 degrees fahrenheit 2. Line a large baking pan with parchment paper and lightly grease with oil (10.5 x 15 inch jelly roll/cookie pan) 3. In a large bowl, combine your dry ingredients (cake flour, baking powder, salt) and set aside. 4. In another bowl, combine wet ingredients including egg yolks (not egg whites) milk, canola oil, vanilla extract, ube flavor. 5. Create an ube paste: 6 teaspoons of dehydrated ube powder mixed with 1 cup of boiling water to simmer. Should make ⅔ cup of ube paste. 6. In a third bowl, beat the remaining egg whites and sugar with a wire whisk until soft peaks form. 7. Combine the dry ingredients with the wet ingredients to create your ube cake batter. 8. Gradually fold in egg white and sugar mixture into the cake batter. 9. Pour batter into prepared pan and bang on counter to release air bubbles. 10. Bake for 25 minutes. 11. Cover the top of the pan with a new piece of parchment paper then invert onto a wire rack. Peel off the parchment paper from the bottom, covering with a new piece of parchment to release the heat and to cool properly. While cake is cooling (around 15-20) prepare your ube buttercream frosting. Ube buttercream frosting: 1 cup of softened butter 3 cup of powdered sugar 4 tablespoons of milk ⅛ tablespoon of ube extract Cream butter and sugar together in your mixer - mix on low for one minute then switch to medium speed for 3 minutes Add ube extract and milk - continue to beat on medium for one minute. Add milk by the ½ teaspoon for a smoother consistency if needed. To assemble the cake: *cake should be cool to the touch, don't let sit too long as it could dry out. Carefully flip the cake over. Spread ¾ of the ube frosting evenly leaving about an inch of space at the top. Roll from one of the sides using your parchment paper to make the cylindrical roll shape. (make sure you do not roll the parchment INTO the cake) Place on a baking tray and refrigerate for an hour or so to retain shape. After the fridge, unwrap the parchment and trim off about an inch off each side. Using a piping bag or a ziploc, fill with the rest of your ube frosting for the three dollops that go on top to complete your ube cake roll! Send us your creations on Instagram, Facebook, and Twitter! http://www.twitter.com/FeastOfFiction http://www.instagram.com/FeastOfFiction http://www.facebook.com/FeastOfFiction --------------- Produced by Josh Elkin http://www.youtube.com/TheJoshElkin Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy Instagram: http://www.instagram.com/FeastOfFiction http://www.instagram.com/jfwong http://www.instagram.com/ashrachelle
Views: 1039241 Feast Of Fiction
NUKA COLA! PERK-A-COLA! BONK!, Fallout, Call of Duty, Team Fortress 2, Feast of Fiction S2 E7
 
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RT: http://bit.ly/ViQ8Sf Facebook: http://on.fb.me/V9RZVm Nuka Cola, Perk-A-Colas, Bonk! The instructions were too long to post in the more info box so visit http://feastoffiction.com/2012/11/30/nuka-cola-perk-a-colas-bonk-from-fallout-call-of-duty-and-team-fortress-2/ to see the entire recipe and instructions! ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 516950 Feast Of Fiction
How to Make SNACK SUSHI from Steven Universe! Feast of Fiction S6 E8
 
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For Francis, Rest In Peace. Steven has some incredibly special recipes in his wheelhouse and this is no different - join Lion and Jimmy & Ashley as we make SNACK SUSHI! --------------- Tools & Ingredients 1 sushi roller Chopsticks Rice Cheese Puffs Avocado Sriracha Mayo ½ cup of rice vinegar 1 tablespoon of vegetable oil ¼ cup of white sugar 1 teaspoon of salt 1 sheet of seaweed paper Step 1 In a saucepan, combine the sugar, rice vinegar, vegetable oil, and salt on medium heat. Cook until the sugar dissolves. Combine with the rice. Step 2 Mix the rice until there is no more liquid and it is cool to touch. Step 3 Slice the avocado in half. Using your knife, extract the pit. Make vertical cuts on the inside of the avocado making sure not to pierce the skin. Use a spoon to scoop out the cut avocados. Set them aside. Step 4 Put the seaweed paper on top of the sushi roller. Wet your fingers so the rice doesn’t stick to your hands. Add a generous amount of sushi rice to the paper. Wet your fingers again and press down the sushi rice. Step 5 Add the sliced avocados in a line in the middle of the sushi rice. Add the cheese puffs next to the avocados. Step 6 Roll the sushi using the bamboo roller making sure to press down, forming the sushi shape. Cut the sushi into pieces. Step 7 Combine the mayonnaise with the hot sauce. Add a dollop onto each sushi piece. Produced by Josh Elkin http://www.youtube.com/TheJoshElkin Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 2018112 Feast Of Fiction
SCOOBY SNACKS! How To Make Dog Treats Feast of Fiction S2 E1
 
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RUH ROH RT: http://bit.ly/TbLmyX Facebook: http://on.fb.me/SY8EbD Scooby Snacks Ingredients 1 cup whole wheat flour 1 1/2 teaspoons baking powder 1/2 tsp salt 3/4 cup unsalted natural peanut butter 1/4 cup melted caramel candies (or melted caramel) 2 bananas, chopped and blended 1/2 cup hot water Pre-recipe warnings - make sure you know what your dog can and cannot eat. The ingredients in this recipe have been made to be safe for dogs first, and edible by humans second. If you are uncomfortable or unsure about feeding your pet any of these ingredients, or if they have digestion issues or requirements, be sure to always speak to your veterinarian beforehand. Before you begin, you'll want to make your own cookie cutters so you're ready to bake when the dough is finished! To make your own cookie cutters, go to your local hardware store and purchase a short roll of metal wiring anywhere from 3/4-1 inch thick. The wire should be thin enough to bend and shape with your hands, but still thick enough to keep its shape. We used items like a rolling pin to shape the wire into the exact shape we wanted. Make any kind of shape you want! The typical Scooby Snack shape you usually see on the show looks like three circles combined at the center (like a 3-way venn diagram!). Mix together your dry ingredients - flour, baking powder, and salt. Place all your wet ingredients in microwaveable containers and heat them up separately for 10-30 seconds, or until the liquid is runny and not firm. In a separate mixing bowl (we used our KitchenAid mixing bowl, but any large bowl will do) combine the melted peanut butter, caramel, blended bananas, and hot water. Mix until all ingredients are smooth and combined. Gradually, while stirring or mixing your wet ingredients, add in your dry mixture. If the dough is too dry, add a little more water. If it is too wet, add a little more flour. Continue to stir or mix until the dough is one big globby mess. Place your container in the freezer or fridge to cool it down for 5-10 minutes. After the dough has been chilled, lay out wax paper on your table. Scoop a small amount of dough onto it and place another layer of wax paper on top. Using a rolling pin, slowly and smoothly roll out the dough until it is about 1/4-1/2 inch thin. If creases or crinkles start to appear, lift the wax paper up off the dough, then replace it and roll over the imperfections. After one side is smoothed out, flip the entire thing over and do the same to the other. If you put too much dough in the center of the wax paper, you'll find that it leaks out the sides when you roll it out. Get a feel of how much you can put in at once! Use your new cookie cutters and cut out the dough. Press the cookie cutters down firmly on the dough so you make sure it cuts all the way through and doesn't tear when you remove the excess dough. If you're having trouble getting the cookies off the sheet, use a spatula! Preheat your oven to 375 and bake your cookies on a cookie sheet and wax paper for 10-15 minutes. Keep a close watch on your cookies! The thinner they are, the faster they will bake. Your cookies are done! Put them in your favorite doggie bowl or ziploc bag or airtight container and make your pet's day! These treats are high in nutrients and low in sugar, but like any good treat, they're best served in moderation (and for good behavior!) ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 613963 Feast Of Fiction
How to Make PUMPKIN SOUP, The Legend of Zelda, S2 E4
 
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RT: http://bit.ly/QRzUdE Facebook: http://on.fb.me/Su2V0v Pumpkin Soup 1 sugar pumpkin (2 if you plan on using one as a bowl) 1 onion - diced into small bits 1 tbsp olive oil 1 tbsp white wine vinegar 1-2 tbsp butter (optional) 1 tsp ginger powder 5-6 cups pumpkin puree 5-6 cups vegetarian broth 1/4 cup brown sugar 1/3 cup agave 1/2 cup heavy cream 1/2 tsp nutmeg Salt and pepper (to taste) Goat Cheese topping 1 cup heavy cream 4 oz goat cheese Thyme Prepare your sugar pumpkin for roasting in the oven. Slice off the top and split it down the middle with a knife. Be careful when cutting pumpkins!! It is very easy to accidentally cut yourself because they have such thick and strong skins. Go slowly and never force the knife, push, or pull too hard. Once you've split your pumpkin, use a spoon or ice cream scoop to remove the guts and seeds from inside. It does not need to be perfect since we will be baking the pumpkin, but still be thorough! Preheat your oven to 450 degrees F. Place both halves of your pumpkin on a baking sheet or cookie sheet and bake in the oven for 35-40 minutes. To check if your pumpkin is done, use a fork or knife to prod the surface. If the utensil pierces the skin and pumpkin easily, then your pumpkin is ready. If it is still tough, then it needs to cook for a bit longer. Remove your pumpkin from the oven and allow it to cool. Using a knife or your hands, cut or peel the skin from the pumpkin. Make sure to cut off any other burnt areas as well (most likely the surfaces touching the baking sheet). Cut the skinned pumpkin into small 2-inch chunks. Prepare a blender, food processor, or stick blender. Puree the pumpkin with any of these devices. Only puree small bits at a time - whatever your machine can handle. Separating the pumpkin into sections will make it much easier. If your pumpkin is still too lumpy, no worries. You can optionally re-puree the whole mixture at the end of the recipe. If not, then you've got yourself a legit "Lumpy" pumpkin soup! Heat a large cooking pot on high and add your diced onions and olive oil. Stir these ingredients and cook them until the onions are translucent and see through. Once that's done, pour in your white wine vinegar to deglaze the pot. At this point you can optionally add in butter if you would like a richer flavor to your soup. Add in your ginger powder, pumpkin puree, and vegetable broth. If your sugar pumpkin only made 5 cups of puree, then only add in 5 cups of vegetable broth, and so on. Once these ingredients are mixed in, add the brown sugar and agave. Agave is also optional if you would not like your soup to taste too sweet. Constant taste tests are your friend at this point in the process! There are many spices that you can add to soups, and if you feel your concoction is missing something integral, don't be afraid to experiment a little! If you're too scared to experiment, then salt and pepper are your safest bets to start off with. Bring the entire soup to a boil, then lower the heat and allow it to simmer. Cover the top of the pot and let it simmer for 10-15 minutes. To make the goat cheese topping, empty out one cup of heavy cream into a mixing bowl. Mix and beat the heavy cream until soft peaks form. Add in your room temperature goat cheese, evenly crumbling it over the whole mixture. Sprinkle some thyme on top. Mix it all again until combined. Now that your soup is finished, remove it from the stove. Stir in the remainder of the heavy cream and nutmeg. Be careful with nutmeg as it is a very strong spice. Add it in slowly and continually taste test until it matches the flavor you like. At this point you have the option of puree-ing all of the soup again or leaving it as it is. A little lumpiness never hurt anyone! But depending on your taste you may be looking for a smoother experience. Serve the soup piping hot in a bowl and dollop the goat cheese spread on top! Enjoy with friends and family! We hope this soup will keep you warm in the cold autumn and winter months! ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 325239 Feast Of Fiction
DOCTOR WHO Fish Fingers and Custard
 
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RT: http://bit.ly/L5y0nA Facebook: http://on.fb.me/JAJ8oX Fish Fingers and Custard Fish Fingers: 1-2lbs of cod or any other light fish 1 cup of flour 1-2 eggs (1 egg for 1 lb of fish, 2 eggs for 2 lbs) 1 cup of seasoned bread crumbs 1/4 cup of shredded parmesan cheese Salt and pepper (to taste) Vegetable oil Custard 4 egg yolks 1/2 cup of sugar 1 tbsp white flour 2 cups of milk 1/2 tsp vanilla extract Lemon zest (grated rind of 1/2 to 1 lemon) Fish Fingers: cut your fish into fish finger sized chunks. The thicker they are, the easier they will be to cook. The width and length should be around the size of two fingers held together. Once you've cut up your fish, create an assembly line starting with your flour, then your beaten egg(s), then your seasoned bread crumbs and parmesan cheese. You can add salt and pepper to taste in your eggs. Dip the fish fingers into the flour just covering the surface. Knock off an extra flour. Immerse the entire finger into the beaten eggs. Knock off any extra eggs that hang on. Roll the finger in the bread crumbs and cheese until all the surfaces are equally covered. Again, knock off any extra crumbs or cheese that stick to the surface. Prepare a medium or large non-stick skillet or pan and add a layer of vegetable oil the bottom. You'll want the oil to be deep enough to go a quarter of the ways up the fish finger when you put them in to cook. Heat the oil on medium high. Once it's sufficiently hot, carefully place your fish fingers around the pan. Some oil may jump out at you, so don't splash your fish fingers in when placing them or you'll end up with some painful burns. After about 2-3 minutes (depending on the heat), your fish fingers will brown. Flip the cooked side over and cook the remainder of the fish finger until all sides have been browned. Take the fish fingers off the stove and place them on a napkin or paper towel to soak up any extra oil. Custard: Combine the egg yolks and sugar in a medium saucepan. Stir until combined. Add in the flour and stir until combined. In a separate saucepan, add the milk, vanilla extract, and lemon zest. Heat until the milk mixture begins to boil. Remove from heat and slowly add to egg yolk and sugar/flour mixture while stirring constantly. Once the two have combined, place on low heat and simmer, stirring often until the mixture takes on a custard like consistency. Serve together! Eat well! Keep on time traveling'! ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy Feast of Fiction Ep. 16
Views: 707493 Feast Of Fiction
How to Make a Grilled Cheese Deluxe from Regular Show!
 
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What's up Feasters, we're back with another Regular Show recipe, the Grilled Cheese Deluxe from Cheezers! So many of you asked for this recipe so we finally made it for y'all! Make sure to let us know what other recipes you want to see in the comments below :) ================= More Regular Show Recipes! The EGGSCELLENT CHALLENGE: https://www.youtube.com/watch?v=LcuWX1ImRIE The ULTIMEATUM: https://www.youtube.com/watch?v=wkXMNJMDBc8 DEATH SANDWICH: https://www.youtube.com/watch?v=KEiPT3_UJXY DOUBLE-GLAZED APPLE FRITTERS: https://www.youtube.com/watch?v=LHyLq-GGPuY ================= INGREDIENTS: (Serves 2) 4 slices of sourdough bread Mayonnaise 8 slice of Sharp Cheddar 4 slice of colby jack 4 slices of Swiss 2 green olives Toothpick 1 tbsp of butter 1 white paper bag INSTRUCTIONS: 1. Heat a frying pan with 1 tbsp of butter on low heat. Spread mayonnaise on a slice of bread. Place the slice of bread mayonnaise down and lie all the slices of cheese on top. 2. Coat another piece of bread with mayonnaise. Place the slice of bread mayonnaise side up on the cheese in the pan. Lightly brown and then flip over to the other side. 3. Cut in half and stab a green olive with a toothpick into each half. Serve on a white plate or in a white paper bag for later. **butter can be used in place of mayonnaise if you so desire. Download the Cheezer's Label here: http://www.mediafire.com/file/y1baz21uzbp9e76/cheezers.png ================= Send us your creations on Instagram, Facebook, and Twitter! http://www.twitter.com/FeastOfFiction http://www.instagram.com/FeastOfFiction http://www.facebook.com/FeastOfFiction ================= Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy Instagram: http://www.instagram.com/FeastOfFiction http://www.instagram.com/jfwong http://www.instagram.com/ashrachelle ================= Produced by John-Paul Hoang https://www.instagram.com/johnpaulhoang/
Views: 283774 Feast Of Fiction
How to Make MINECRAFT MUSHROOM STEW - Feast of Fiction S2 E11
 
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Like it? Share it! RT: http://bit.ly/W4EwgT Facebook: http://on.fb.me/VdmlrP MUSHROOM STEW: Olive oil 1 large onion - diced 2 tsp fresh chopped rosemary 8 ounces portabella mushrooms 8 ounces white mushrooms Can of peeled tomatoes 2 garlic cloves, minced White wine vinegar 2 tsp paprika 1 cup of sour cream 2 tbsp flour Chopped parsley IN A POT: Heat oil and add onions and rosemary. Cook until lightly browned - about 12 minutes. White wine vinegar that sucker! Add more oil and cook mushrooms. Saute until browned - about 5 minutes. Salt and pepper, then cover with 1.5 cups water. Cover and cook with low heat at a simmer for 30 minutes. In a small bowl mix flour with water until smooth, add sour cream and mix well. Pour mixture into mushroom stew. Add crushed garlic, cook for a few minutes. Make Klimp balls. Reduce to simmer and add Klimp. Top with chopped parsley. KLIMP BALLS: 1 egg, lightly beaten 1 1/2 cups milk 1 1/2 teaspoons salt 1/2 teaspoon sugar 1 3/4 cup all purpose flour Whisk together everything but flour. Gradually add flour in, mixing until smooth. In boiling water/stew drop the mixture by tablespoon globs and let them cook. When they float to the surface they are done! ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 906721 Feast Of Fiction
How to Make Pokemon MALASADAS, Sun and Moon! Feast of Fiction S6 E6
 
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Take an island adventure and dive into some MALASADAS from Pokemon Sun and Moon! Feed this to anyone and their affection for you will quadruple... guaranteed ;) --------------- INGREDIENTS: Tools & Ingredients 1 pack of active dry yeast 1 teaspoon of white sugar ¼ cup of warm water 6 eggs 6 cups of all purpose flour 1/2 cup of white sugar ¼ cup of melted butter 1 cup of evaporated milk 1 cup of water 1 teaspoon of salt 2 liters of vegetable oil 2 cups of sugar ½ cup of powdered sugar 3 cups of heavy whipping cream Step 1 Dissolve the pack of yeast in the ¼ cup of warm water. Step 2 Beat the eggs until the are thick and fluffy. Step 3 Add the yeast, ½ cup of sugar, melted butter, milk, salt and the cup of water to the eggs and combine. Slowly add the dry ingredients to the wet mixing it well until a dough forms. Step 4 Knead the dough on a floured surface. Place in an oiled bowl and cover to let rise until doubled in size. Step 5 Punch out the air and knead the dough lightly. Roll out the dough til it's about a half inch thick and using a circular cookie cutter, cut circle shapes. Set these aside and covered and let them grow for another 30 minutes. Step 6 Fry each piece of dough in cooking oil heated to 375 degree F. If the malasadas are flipping too much, use a wider utensil like a wooden spoon to hold it down on one side until browned, then cook it on the other. Step 7 To make a super simple cream filling, we're going to be combining vanilla pudding and flavoring. Separate 3 cups of vanilla pudding into two containers. In the first part add ½ cup of strawberry jam or jelly and mix. In the second one add 1/2 teaspoon allspice, 1/2 teaspoon cardamom, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves and 1 teaspoon ground ginger, mix all together. For the sour malasada, combine lemon zest with lemon pudding. Step 8 Add each of those pudding mixtures to a separate piping bag. Step 9 Make a hole in the side of the doughnuts, and pipe each mixture into separate doughnuts until filled. Dip these in a bowl of powdered sugar to coat one side. Produced by Josh Elkin http://www.youtube.com/TheJoshElkin ================= Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 653479 Feast Of Fiction
How to make HAPPY PLUMS from Courage the Cowardly Dog! Feast of Fiction S4 Ep26
 
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Learn how to save your town from Dr. Zalost and make some delicious HAPPY PLUMS from Courage the Cowardly Dog! Ingredients: 4 plums 2 tbsp sugar 1 tbsp coconut oil 1/2 cup balsamic vinegar 1/4 tsp vanilla extract 1 tsp chopped fresh rosemary Sour cream 2 tbsp honey Preheat your oven to 350 Degrees F. Cut your plums in half and remove the pits. Coat a baking pan with cooking spray or coconut oil. Brush your plums with the coconut oil then sprinkle a thin layer of sugar on each. Bake in the oven for 20 minutes, until the plums are soft. In a separate pot, combine balsamic vinegar and rosemary. Bring the mixture to a boil and lower to a simmer, allowing it to reduce for about 8 minutes. Add sugar and vanilla and stir until dissolved. Remove your mixture from the heat and strain the balsamic vinegar syrup to separate from the rosemary. Combine your ingredients together! Grab your favorite mug, place your plums inside, and drizzle with your balsamic vinegar syrup and honey. Top it off with a dollop of sour cream, and serve hot! --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 609632 Feast Of Fiction
How to Make PIZZA GYOZA from Teenage Mutant Ninja Turtles, Feast of Fiction S4 Ep7
 
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We're taking a one way trip to FLAVORVILLE! Post your favorite Ninja Turtle in the comments below! INGREDIENTS: Dough: 2 cups all purpose flour 1 tsp salt 1/2 cup boiling water Pizza Filling: 2 cloves of garlic, minced 3/4-1 cup italian sausage 1/2 cup pepperoni 1/2 cup onion, minced 1/2 cup mozarella cheese 1/3 cup romano cheese 1/2 cup parmesan cheese 1 tsp fennel 3 tbsp basil 1/2 tsp freshly ground nutmeg A pinch of chili flakes Salt & Pepper to taste To create our dough, sift your flour into a bowl and add your salt. Add 1/2 cup of boiling water bit by bit, stirring while combining. You may need to add more water depending on your location and humidity outside. Form dough into a ball and place in a bowl with a damp cloth on top for an hour to let rise. Afterwards, punch down the dough and roll out onto a floured surface. You can use a circular cookie cutters or a drinking glass to cut out your gyoza shapes. It's super simple to prepare the filling! Combine all of your filling ingredients one by one in a large mixing bowl. Stir together thoroughly. Don't be afraid to get your hands in there as well! Just wash them after :) Once your filling is complete, place a small portion of it inside the middle of your gyoza wrapper. Dab your finger in water and wet the outside edge of the wrapper. Fold it in half and beginning on the left side, pleat the wrapper to close it off. Only fold the wrapper side closest to you. This technique can be very hard to master, but practice makes perfect! There are lots of videos online on how to pleat your gyoza differently - feel free to use whatever method is most comfortable for you! In a separate bowl, combine 1/3 cup of water with any amount of shredded cheese (you can also not use cheese if you'd like). Melt this in your microwave. Cook your gyoza by oiling a pan on medium high heat. Spread your gyoza across the pan. When the bottoms are browned, pour your water/cheese mixture into the pan and cover the lid. Leave a small opening for water to evaporate through. Your gyoza are done cooking when the majority of the liquid has evaporated. Cut one in half to make sure everything has cooked all the way through. To make the dipping sauce, combine 1 parts black rice vinegar, 2 parts soy sauce, and 1 part sesame oil. Mix together. To add extra spiciness, try stirring in some red chili paste. You can also just use marinara sauce! --------------- Produced by Abbe Drake Costumes expertly purchased at Target by Abbe Drake http://www.youtube.com/abbegirl ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 1384119 Feast Of Fiction
The Dark Knight Rises Superfood Smoothie, Feast of Fiction Ep. 20
 
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Watch the Behind the Scenes!! http://www.youtube.com/watch?v=kUzvREx2rvM RT: http://bit.ly/LVZRtJ Facebook: http://on.fb.me/MDvoeL Superfood Smoothie Ingredients: 1 cup coconut milk 1 cup water 1 lemon, sliced and de-seeded 1 banana, sliced 1 apple, cored, peeled and pitted 1 tsp barley grass, wheat grass, alfafa drink powder (optional) 1/2 lb frozen strawberries 1/2 lb frozen honeydew melon 1/2 lb frozen pineapple 2 tsp powdered spirulina Add the coconut milk, water, barley/wheat/alfafa drink powder, banana and apple into a blender. Blend until liquified. Add the frozen strawberries, melon, pineapple and blend again. Finally spoon in the spirulina slowly while your drink is still mixing slowly in the blender. Blend until liquified and serve chilled. ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 303018 Feast Of Fiction
How to Make CROQUETTES from Kill La Kill! Feast of Fiction S4 Ep29
 
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Mama Mankanshoku would be proud to see our delicious croquette concoctions! Learn how to make them and share with your friends! BTW! Feast of Fiction has an awesome opportunity - we've teamed up with Walmart to give a lucky viewer the chance to FLY TO LOS ANGELES and film a full cooking video with us at YouTube Space LA! We're super excited to announce this Game Time MVP contest. Get inspiration for your recipe here http://bit.ly/GameTimeDips and check out iJustine's video: & https://www.youtube.com/watch?v=LnBxJHnvU9Q TO ENTER: 1. Post a description of your recipe (your original take on DIP!) and a photo of the result on Instagram or Twitter w/ the hashtag #WalmartMVPcontest and tag @walmart and @JFWong. 2. To be selected as a winner you must be following @walmart on Instagram or Twitter (whichever one you used to submit!) 3. For official rules go to http://Walmart.com/mvp INGREDIENTS 2 tbsp. butter 2 carrots 1 zucchini 1/2 onion 1/2 cup bell peppers 2 cloves garlic 2 egg yolks 6 potatoes salt and pepper (Extras: hotdogs, broccoli, shrimp, fish head, hotdog, orange, lobster claw, chicken bone, etc) For Frying: 3 tbsp. flour 2 eggs 1 cup panko bread crumbs vegetable oil Mince your vegetables (carrots, zucchini, onion, bell peppers, garlic) and sauté them in butter on medium high heat until they are soft and cooked through. In a separate pot, boil water and add your skinned and quartered potatoes for 10-15 minutes. Drain the water and separate the potatoes in a bowl. Mash using a fork. Combine your sautéed vegetables with your mashed potatoes and mix until evenly dispersed throughout. Mold your croquettes by taking a palmful of the potatoes and veggies mix (after it has cooled down) and form it into an oval and circular shape. You can make any shape you'd like! Here's where you can really get creative. Mako Mankanshoku puts all kinds of crazy ingredients in her croquettes in Kill La Kill and so can you! We used a hotdog and cut the top into equal sized sections to recreate a calamari look. When your croquettes are formed, place them in the freezer for 10 minutes so they solidify. Meanwhile, heat a large pot of vegetable oil to 350 degrees F to prepare for frying. Take your croquettes out from the freezer and coat them with flour, an egg wash, then panko bread crumbs. Once that's done, carefully place them into the pot to fry for 30 seconds to a minute. The time will vary depending on exactly how hot your oil is and how large your croquettes are. Check frequently until you get that perfect shade of brown. Remove the croquettes from the oil onto a paper towel to remove any excess oil. Serve piping hot with Tonkatsu sauce, ketchup, or whatever you'd like! --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 794284 Feast Of Fiction
How to Make POTATOES AND MOLASSES from Over the Garden Wall! Feast of Fiction S4 Ep24
 
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Learn how to make Potatoes and Molasses from Over the Garden Wall in sing-song form! This delicious dish will make all the animals sing along :) INGREDIENTS: Potatoes: 6 cups ~1in. Cubed white sweet potatoes (Japanese or Hannah) 1/3 cup whipping cream 1-2 tsp. salt 1/2 tsp. vanilla extract Molasses sauce: 1/3 cup molasses 1/3 cup maple syrup 1 tsp. dark brown sugar  1/2 stick of butter 1/4 cup dark rum or bourbon  1/4 tsp. nutmeg 1/4 tsp. cinnamon 1/4 tsp. allspice Zest of 1 orange Toppings: Pecans Crispy bacon pieces Instructions: Chop potatoes into 1 inch cubes Boil in water (with salt) for 10-15 mins until soft Sauce: Combine ingredients in pan over medium heat and reduce 10 mins Topping: Cook bacon, chop into bits Final Steps: Mash potatoes Add whipping cream, vanilla, salt, combine together Pour sauce over mashed potatoes, add toppings SERVE HOT! --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 556640 Feast Of Fiction
Honey Senpai's STRAWBERRY SHORTCAKE from Ouran High School Host Club | Feast of Fiction S6 E10
 
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Get a taste of Honey's delicious strawberry shortcake from Ouran Host Club and maybe you'll discover the secret behind Mitsukuni's eternal youth! --------------- INGREDIENTS: 3 pints fresh strawberries, sliced Shortcake (DOUBLE THIS RECIPE for TWO SHORTCAKES!) 2 1/4 cups all purpose flour 2 tsp baking powder 1/2 cup white sugar 1/4 tsp salt 1/3 cup shortening 1 egg 1 tsp vanilla extract 2/3 cup milk Whipped Cream Frosting: 2 cups heavy whipping cream 1 cup icing sugar Slice your strawberries and set aside. Optionally toss them with some sugar. Leave 5-6 whole strawberries uncut. In a mixing bowl, add your sugar and shortening, and mix until combined into coarse crumbs. Add in one egg, vanilla extract and mix until fully combined. In a separate bowl, mix together your flour, baking powder, and salt. Bit by bit, mix in your dry mixture and milk and continue to stir until the batter is finished and combined. In a circle pan, spread the batter evenly. Repeat the first process and create a second shortcake. Place in a 425 degree F oven for 15-20 minutes or until golden brown. Remove the top off of one shortcake with a leveler or bread knife. To make our whipped cream frosting, add your heavy whipping cream to a mixing bowl and mix on medium high. Slowly add in the icing sugar while continuing to mix until the whipped cream frosting holds it shape. Plate one of your shortcakes, coat the top with a layer of whipped cream, then cover with sliced strawberries. Add more frosting on top, then place your second shortcake above it. Frost the entire cake, then add some dollops on top for your whole strawberries. Slice and serve! Produced by Josh Elkin http://www.youtube.com/TheJoshElkin Costumes designed by Abbe Drake http://www.youtube.com/abbegirl ================= Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 363793 Feast Of Fiction
LEMBAS BREAD from Lord of the Rings with EPIC MEAL TIME!
 
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We've updated our recipe! Check out the raw and vegan version here: http://www.youtube.com/watch?v=Fl2U9RnwoOE&list=PLuLFaB3dTTefb91Xvzyl0FQvlWnjhi_27&index=2 RT: http://bit.ly/ygVOkD Facebook: http://on.fb.me/yFCx2z Bacon Lembas Bread, courtesy Epic Meal Time http://youtube.com/epicmealtime LEMBAS BREAD: - 2 1/2 cups of flour - 3 eggs - 4 oz butter - 1 orange - 3 oz walnuts - 1 tbsp of cinnamon - 1 cup of maple syrup - 4 scoops of protein powder - Bacon. Lots of it. - Combine the eggs, butter, walnuts, cinnamon, maple syrup, and protein powder in a food processor. For the orange, only put in a 1/4 of the peel and one slice. Notes: Put as little or as much protein powder into the drink as you would personally like. If you're making this an energy bar to eat after working out, the more the better. You may also substitute any kind of nut for your bread, as well as honey for the maple syrup. - Blend the ingredients on high until liquid - Add in 1 cup of flour - Blend again until liquid - Pour mixture into a mixing bowl - Add remaining 1 1/2 cup of flour - Add diced bacon (optional) - Whisk/blend until batter - Pour batter onto a baking pan - Preheat oven to 400 degrees fahrenheit (204 degrees celsius) - Place baking pan in oven for 10-15 minutes - Take pan out, flip bread over, place back in oven for 5-10 minutes - Bacon weave is optional, but highly delicious. Not nutritious. Just delicious. ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy Feast of Fiction Ep. 4
Views: 745116 Feast Of Fiction
How to make THE NACO from Kim Possible! Feast of Fiction S3 E6
 
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THE NACO: Serves 6-8 The Taco: 2 tbsp olive oil 1.5 cups onion, finely chopped 3 tbsp minced garlic 3 tbsp ground cumin 2 lbs ground beef 1 tsp ground chipotle pepper 1.5 tsp salt 2 cups beef broth 1/4 cup tomato paste Flour tortillas Toppings: tomatoes, lettuce, cilantro avocado, guacamole, sour cream, salsa, etc. On a medium heat add your olive oil into a saute pan. Saute your onions until they are translucent, about 3 to 4 minutes. Add garlic & cumin and continue to saute for another minute. Add beef, breaking it up if necessary, and cook until it is browned, 8-10 minutes. Season with chipotle pepper and salt. Add beef broth and tomato paste and cook the meat in the liquid at a simmer / low boil until it evaporates (20 minutes). Remove from heat and drain any excess liquid if necessary. The Nachos: 1 tbsp extra virgin olive oil 2 cloves garlic, chopped 1 small onion, chopped 1 jalapeno pepper, seeded and chopped 1 tsp salt 1.5 tsp dark chili powder A palmful of ground cumin 2 tsp cayenne pepper sauce 1 can black beans Nacho cheese: 2 tbsp butter 2 tbsp all purpose flour 1 cup milk 1.5 cups pepper jack, shredded Beans: Add oil to saute pan, saute garlic and onion for 2-4 minutes. Season with salt, chili powder, cumin, cayenne pepper. Cook for another 4-5 minutes. Stir beans in and reduce heat. Cheese: in a sauce pot, melt butter and add flour, stirring until combined. Cook 1-2 minutes over a medium heat. Slowly whisk in milk, and when it begins to bubble stir in cheese with a wooden spoon until all incorporated and melted. Remove from heat. Assembling the Naco: Make your taco line! Heat your flour tortillas in a pan and add your taco ingredients and toppings. Then crunch your nachos over top and add your beans and nacho cheese. Grab four corners, bag it up, and eat away. The Naco is finally yours to consume! Filmed at Tastemade Studios in Santa Monica. Check out more Tastemade content at: http://www.youtube.com/tastemade ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 681760 Feast Of Fiction
How to Make the Perfect Mapo Tofu from FOOD WARS! - Countdown Mapo Curry Noodles | Shokugeki No Soma
 
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Send us your creations on Instagram, Facebook, and Twitter! http://www.twitter.com/FeastOfFiction http://www.instagram.com/FeastOfFiction http://www.facebook.com/FeastOfFiction --------------- RECIPE: Mapo tofu 1 package of firm tofu 1/4 lb ground pork 1 tsp dark soy sauce 1 tsp light soy sauce 1 tbsp cornstarch 1 tbsp sesame oil  Sichuan peppers Sichuan peppercorns 1/2 tsp salt 1 green onion minced 2 cloves of garlic minced 2 tbsp cooking oil 1/2 cup beef broth 1 tsp corn starch 1/8 cup water 1. Place ground pork in a small bowl, add light soy sauce, dark soy sauce, cornstarch, and sesame oil, then mix all ingredients and set aside to marinate for 20 minutes. 2. Drain water from Tofu container and cut tofu into small squares and set aside. 2. Place cooking oil in a medium heated wok, add Sichuan peppercorns and fry until golden brown, then remove. 3. While the oil is hot, add marinated ground pork to the wok and stir fry until meat is well cooked. 4. Add Tofu and 1/2 cup beef broth into the ground pork mixture and mix well. 5. Combine corn starch with warm water and pour into the wok to thicken the sauce. 6. Add Sichuan peppers. 7. Let it simmer for about 5-8 min, stirring the tofu mixture in between to avoid the tofu sticking to the wok. 8. Add minced green onion and garlic to the tofu mixture and place into a plate. Serve hot with rice. COUNTDOWN MAPO CURRY NOODLES RECIPE: Lion’s Head Meatball 1/4 lb ground pork 1 tsp dark soy sauce 1 tsp light soy sauce 1 tbsp cornstarch 1 tbsp sesame oil  Minced garlic Salt and Pepper 2 egg yolks Green onion Ginger Cinnamon sticks 1 packet of gelatin 1 cup Beef broth Curry roux 1. Mix your packet of gelatin with your beef broth. Cut up your curry roux into small chunks. Combine both in a pot on medium high heat and begin stirring. You can add extra flavor with ginger or cinnamon sticks. Continue stirring until fully melted and combined. 2. Remove the ginger and cinnamon, and strain the curry mixture and then use the remaining curry concoction to fill up small containers. You can also use a larger bowl, and cut it up later. Put these containers into the refrigerator overnight, or until frozen solid. 3. Begin the Lion’s Head meatball by combining your ground pork, minced garlic, light and dark soy sauce, cornstarch, sesame oil, and egg yolks in a bowl and mixing thoroughly. You can also pick it up out of the bowl and smack it down hard into the bowl, to really make sure the pork sticks to itself. 4. Remove your frozen gelatin from the packets and cut them down to size if necessary. Make a small bowl with your meat and place the gelatin inside. Fold the meatball around the gelatin, and make sure it is firmly sealed inside. Roll the meatball around in some flour to help seal the deal. 5. Bring oil in a pot to 375 degrees F and place your meatball inside, letting it cook for 30-45 seconds. 6. In a separate pot, combine 2 cups beef broth or water with 6 tbsp of dark soy sauce, sliced ginger, and green onions, and bring to a boil. 7. Remove your meatball from the oil and place inside the pot, reducing the heat to a simmer. Use the liquid to cover and coat your meatball, then place a lid on top and slow cook for 3-5 additional minutes. 8. Prepare ramen noodles by boiling them in water in another pot. Once they’re finished, drain the noodles and set aside. 9. Prepare your Mapo Tofu (recipe above). 10. Combine it all together! Place the ramen noodles at the bottom of the bowl, cover with your mapo tofu, then add the Lion’s Head meatball last. Add the liquid from the meatballs cooking to create a soup broth, and sprinkle the entire dish with lots of diced green onions to finish it off. ================= Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy Instagram: http://www.instagram.com/FeastOfFiction http://www.instagram.com/jfwong http://www.instagram.com/ashrachelle
Views: 523619 Feast Of Fiction
How to make DUCK A L'ORANGE from Hunger Games CATCHING FIRE! Feast of Fiction S3 E1
 
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SUPPORT US! http://www.audible.com/feast RT: http://bit.ly/FoFRETURNS Facebook: http://bit.ly/FoFRETURNS2 Duck A L'Orange Recipe: Duck: Duck breast Salt Pepper Ginger powder Soy sauce (optional) Orange Sauce: 2 Oranges 2 cups chicken stock 6 tbsp sugar 2 tbsp cornstarch / arrowroot 2 tbsp Port wine 1/4 cup red wine vinegar Parsley To cook the duck, begin by cutting small horizontal slats across the skin (but not through the actual duck breast). Prepare the duck by coating it with some salt, pepper, and ginger powder. Place the duck skin side down on a cast iron or heavy bottomed skillet on medium heat. Be careful! There will be a little bit of splatter as the duck starts to cook. Cook for 10-12 minutes until the skin is crisp and browned. Flip the duck breast over and cook for an additional 1-4 minutes (depending on your preference, less time = more rare). At this point you can also drizzle some soy sauce on top. Be weary - too much will make your pan pretty tough to clean. To make the orange sauce, first cut the skin off of your oranges. Don't cut all the way down to the fruit, just the skin. Combine the red wine vinegar and cornstarch in a sauce pan on medium to medium high heat. Whisk constantly until the mixture has reached a boil. Keep it at a boil and keep whisking until the mixture has turned into a dark caramel brown. Remove the mixture from the heat and carefully add in half of your chicken stock. Stir constantly, as the temperature of the chicken stock will cause the sugar mixture to thicken and it will harden unless you are whisking it apart. Place your sauce pan back on the heat and bring the mixture to a simmer. Add in your orange juice and the remainder of your chicken stock. Bring the mixture to a boil. Combine your arrowroot/cornstarch and port and stir it together. Pour into the sauce pan and keep stirring. Finally, add your orange peels. Boil the mixture to reduce it over time. The longer it boils, the thicker the sauce will become. Add more sugar if necessary. Serve the duck breast garnished with parsley and coated in orange sauce. Congrats! And welcome to the Capitol... this is only one of a billion other brilliant recipes that those crazy cooks have come up with! Many thanks to Playfight for awesome VFX work! Subscribe to them: Http://www.youtube.com/playfightVFX Filmed at Tastemade Studios in Santa Monica. Check out more Tastemade content at: http://www.youtube.com/tastemade ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 448371 Feast Of Fiction
How to Make LASAGNA CASSEROLE from Bee & Puppycat! Feast of Fiction S4 Ep9
 
03:06
We made some food from one of our favorite shows, Bee & Puppycat! Lasagna Casserole is freakin delicious! INGREDIENTS: SAUCE: 2 tablespoons olive oil 1 small onion, small dice 2 garlic cloves, finely chopped 1/2 teaspoon red pepper flakes Kosher salt Freshly ground black pepper 1 pound uncooked turkey Italian sausage, casings removed 3 cups tomato pasta sauce FILLING: 1 (15- to 16-ounce) container whole-milk ricotta cheese 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces) 2 tablespoons finely chopped fresh Italian parsley leaves 1/2 teaspoon kosher salt Freshly ground black pepper THE REST: 1 (8- to 9-ounce) box no-boil lasagna noodles (ready to bake) (12 noodles) 12 ounces shredded whole-milkmozzarella cheese (about 3 cups) 1/4 cup finely grated Parmesan cheese (about 3/4 ounce) Olive oil, for coating the foil 1 tablespoon finely chopped fresh Italian parsley leaves SAUCE: - Heat oil on medium until shimmering. Add onion, garlic. Season with salt & pepper, stir occasionally until softened ~8 min. - Increase to medium high, add sausage and cook until browned 6-8 minutes - Add tomato sauce, combine, bring to boil. Reduce to low and simmer until sauce thickens 10-30 minutes. Remove from heat. FILLING: - Preheat to 375F - Place ricotta cheese, parmesan cheese, parsley in medium bowl, season with salt & pepper, combine, set aside. ASSEMBLING: - Spread 1/2 cup of sauce in thin layer of baking dish - Layer 3 noodles over sauce - Top with 1.5 cups of sauce and spread evenly. - Spoon out cheese mixture evenly over sauce and flatten (doesn’t have to perfectly cover the top) - Sprinkle with mozzarella - Make 2 more layers of noodles, sauce, ricotta, mozzarella. - Sprinkle parmesan on top. - Coat 1 side of aluminum foil with olive oil and face down cover the dish with it. - Bake until sauce bubbles around the edges, ~30 minutes - Remove foil and continue baking until top of lasagna is browned ~5-10 minutes. - Let cool, add more mixture on top and sprinkle with parsley. --------------- Watch Bee & Puppycat on YouTube! https://www.youtube.com/playlist?list=PL2DcNkn8HAwQLcXTiDB876bU13hT0OhsZ --------------- Produced by Abbe Drake Costumes designed by Abbe Drake http://www.youtube.com/abbegirl Puppycat costume designed by Brittany Sandler https://twitter.com/besandler ================= Send us things! Feast of Fiction PO Box 862272 Los Angeles, CA 90086 Download the Soundtrack: http://jimmywong.bandcamp.com/album/feast-of-fiction-music-from-marbleot Merch: http://www.districtlines.com/jimmy Twitter: http://www.twitter.com/FeastOfFiction http://www.twitter.com/jfwong http://www.twitter.com/ashleyquiz Facebook: http://www.facebook.com/FeastOfFiction http://www.facebook.com/therealjimmy
Views: 346892 Feast Of Fiction