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Members: 46
Latest Activity: 15 minutes ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Nov 24. 4 Replies

Umami - why we catsup, cheese, and fries

Started by Daniel Wachenheim. Last reply by The Flying Atheist Oct 6. 1 Reply

A Map Of Where Your Food Originated May Surprise You

Started by Joan Denoo. Last reply by Daniel Wachenheim Oct 5. 4 Replies

Chicken stock

Started by Joan Denoo Sep 28. 0 Replies


Started by Idaho Spud. Last reply by Daniel Wachenheim Aug 12. 18 Replies

Vegan isn't most sustainable diet

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Aug 5. 1 Reply

The amazing incredible awesome fantastic potato.

Started by Daniel Wachenheim. Last reply by Qiana-Maieev Jun 19. 13 Replies

Comment Wall


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Comment by Randall Smith 15 minutes ago

While I hate supporting big chains, Pizza Hut's pizza is my favorite. After fasting for a blood test yesterday, I splurged and ate their lunch buffet. Yes, the pizza was good, but only luke warm at best. I didn't complain, but commented when the waitress asked the usual "How is everything?" The manager came over out of curiosity, I suppose. Anyway, he took a dollar off my bill. Big whoop.

Comment by Idaho Spud on Tuesday

Yes Randy, microwave ovens are indeed great for reheating leftovers!  My microwave get 10 times the use of my range.  I even cook some things in it at times.  Potatoes and other veggies do very well.

Comment by Randall Smith on Tuesday

Yeah, my freezer never seems to empty out, and it's 15 cubic feet. I actually made lasagna about 10 days ago and used ricotta added to my cottage cheese.

Spud, aren't microwaves great for reheating leftovers?!

Comment by Idaho Spud on Monday

Thanks Qiana.  I keep forgetting the freeze method.  Probably because my freezer in the refrigerator is small and my chest freezer if broken.

Comment by Qiana-Maieev on Monday

If I make a large amount of something, I divide it up & freeze it. 

I use ricotta in my lasagne.

Comment by Idaho Spud on Monday

Randy, I'm alone also, but have not been cutting back on recipes, In fact to save money and time, I make huge amounts.

 But just yesterday I decided to cut back to much smaller proportions because it takes me so long to eat a large pot of something, that I have to reheat it a couple of times to be sure some pathogen doesn't have time to reproduce to harmful amounts.  That reduces the flavor quite a bit.  

Comment by Randall Smith on Monday

I bought some ricotta cheese a couple of weeks ago after reading a recipe that called for some. I finally got around to making a "pasta gratin" with egg noodles, squash (actually, pumpkin by accident), spinach, and cheeses (ricotta, parmesan, mozz.). Cooking for only one, I have to cut recipe amounts way back, unless I want to eat "the fixins" for a week. I have to sort of guess at the fractions. The gratin turned out great with a little leftover.

And Daniel, being "unconventional" is the only way to go. After all, aren't we atheists unconventional?

Comment by Daniel Wachenheim on Sunday

Randy, i made your sweet potato peanut butter soup and it was awesome!  I didn't have tomatoes or cumin in the house so left those out. I had steamed the sweet potato a few days ago because I was steaming potatoes and eggs for potato salad, and kept the sweet potato in the fridge.  Since 1/2 of my household is Chinese, I added about a teaspoon of grated ginger root and 6 dried thai hot hot peppers.  But it was basically your soup :-)  Ning thought it was great, and so did I.

We're unconventional here.  Corn bread and sweet potato soup for breakfast.

Spud, thanks for the list.  I will check for something that doesn't involve kitchen demolition :-)

Comment by Idaho Spud on December 1, 2016 at 12:38pm

Best Gifts for Cooks From Consumer Reports' Tests:

Comment by Randall Smith on November 30, 2016 at 7:11am

Daniel, how'd the sweet potato soup turn out? I made another pot, and loved it. I could do w/o the coriander, however. Funny that I love cilantro leaves, but not the seeds.

Disappointed there was no pecan pie at the Thanksgiving dinner I attended, I made one the next day. Gotta make some banana bread today.


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