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Members: 45
Latest Activity: on Thursday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

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

Eskimo Meat Argument Settled, I-nu-it Was Wrong

Started by Joan Denoo. Last reply by Daniel Wachenheim Jun 12. 1 Reply

Comment Wall


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Comment by Idaho Spud on Thursday

Randy, you reminded me of spud harvest vacation.  When I was a teenager in St. Anthony Idaho, at harvest time, we had 2 weeks of no school so we could pick-up russet potatoes.  

I would pick for a week, then enjoy a week of vacation and spend my money earned in the fields.  I remember those fields being so big that it looked like there was no end to a row of potatoes.  It was almost depressing, but once I put my head down and started picking, it was OK.

Now, of course, machines pick the spuds, but I imagine sweet potatoes are too tender to use machines.

Comment by Randall Smith on Thursday
I'm getting some great recipes from some vegetarian cookbook. One I tried two nights ago was a sweet potato peanut butter soup. Really delicious!
With all my sweet potatoes now dug, I need to use the cut ones up quickly. I even made a sweet potato pie.

On a related note, my SIL has been selling his sweet potatoes to Indianapolis restaurants in huge bulks. Fries are a big thing there. He planted 8000 starts last spring! He's got a potato harvester that does the dirty work. Still, we (including me) have to pick them off the ground. Backbreaking.
Comment by Idaho Spud on October 13, 2016 at 10:49am

McMummy burgers, or Why McDonalds burgers don't rot:

Comment by The Flying Atheist on October 6, 2016 at 12:57pm

One of my favorite meals when camping and at home on the grill in the summer was what we called Pocket Stew. I've also heard it called Foil Stew.  A large square of foil wrapped around a hamburger patty with an assortment of vegetables such as onion, tomato. green pepper, potatoes, etc. and seasoned with salt, pepper and Worcester sauce.  The food gets nicely steamed inside the foil pouch over the coals. 

Comment by Randall Smith on October 4, 2016 at 7:23am

Yes, I reckon soup season is upon us. Such a great comfort food. (I don't know who came up with that description--comfort, but I like it.)

Daniel, you mentioned an immersion blender. I have one and use it a lot. Just yesterday I used it to make salsa and to "juice" red raspberries for more wine. It works great and doesn't splatter (much).

Comment by Joan Denoo on October 3, 2016 at 9:26pm

This post about your shredder, Daniel, I am surprised I didn't comment on it in July. It is a fantastic idea!. It presents a delicious way to get noodles without all the gluten. I like the thought of the crispiness. 

I am making thin soups for Cary now, and perhaps this will be something that I could prepare as you describe, put it through the blender and then into his feeding tube. The texture would be very different, but the flavors would be there. 

Tomorrow I will cook green beans with onion and bacon and put that in the blender and strainer. The bacon flavor might taste good to him since he is such a meat and potatoes man. 

Comment by The Flying Atheist on October 3, 2016 at 8:16pm

That soup sounds delicious, Daniel.  The added ginger?  Mmmmmm.  It sounds so good.  Thanks for sharing!

Comment by Joan Denoo on October 3, 2016 at 7:08pm

Daniel, it sounds just right for what we need now. Nutrtious, probably colorful, and with all that savory flavoring, I'm going to do it.

Comment by Bertold Brautigan on October 3, 2016 at 2:34pm

Your soup sounds great, Daniel. Going to try it for dinner tonight.

Comment by Daniel Wachenheim on October 3, 2016 at 1:42pm

Randy, I love that you can forage for fresh mushrooms.  There are edible fungi here - Morels and Chantrelles, but I don't know where to find them.  There are people who do, and legend has it they will shoot people who encroach on their private mushroom hunting grounds!

I wanted a savory, not sweet, meal using pumpkin or squash.  There are lots of recipes online for pumpkin-ginger soup, so I made some.

Small pumpkin or squash such as butternut squash.  A couple pound size should do it.

Cut the pumpkin or squash in half.  Place cut side down on oven pan.  I used aluminum roasting pans with a bit of an edge to hold in juice.  Bake 275 until fork-tender.  That was about 40 minutes.  Fork should peirce easily.  Let it cool.  Turn over and scoop out the seeds.

At this point it can be pureed for pumpkin pie but I made soup.

Chop a small onion, a medium carrot, and a couple of garlic cloves, coarsely.    Peel an apple, cut out the core, and cut into a few big chunks.  They will dissolve in the soup.

Saute those veggies in a 2 quart pan until tender.   Then I added the juice that the pumpkin released, and a buillon cube.  Some people add coconut milk, but I did not.  I also added a coarsely chopped cayenne pepper.  Bring to boil, simmer about 15 min.  Scoop the soft pumpkin flesh into the pan, to about half or 2/3 full.  Bring to boil, simmer about 15 min.  I also added 2 big squeezes of ginger from a tube of pre-chopped ginger, about 2 tablespoons each.

At this point I put it all into the food processer and processed until smooth.  Depends on one's comfort level with blending very hot fluids.  Some people use an immersion blender, which seems better but I don't have.

Then ladle  into bowls.  I added a garnish of chopped scallions.

There are probably better recipes out there.  I liked how this came out, just a touch of sweetness from the apple and the pumpkin, the ginger flavor and the hot pepper. 


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