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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
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Bon appetit!

Members: 45
Latest Activity: on Monday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Timers

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

Vegan isn't most sustainable diet

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

Parmesan that's cheddar- and mozzarella-laced wood pulp

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 5 Replies

Live longer, don't eat bacon and sausage

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 6 Replies

Tuna's not greener than pork!

Started by Ruth Anthony-Gardner. Last reply by Plinius Mar 20. 3 Replies

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Comment by Idaho Spud on June 22, 2014 at 5:11pm

I gave-up eating "edible" pods after trying them once or twice.  Can't abide those strings.

Comment by Randall Smith on June 22, 2014 at 7:11am

Been eating edible pod peas lately (out of my garden). Love 'em, but dang, they are stringy, despite my extraction attempts. Reminds me of my grandmother's "string beans". 

Comment by The Flying Atheist on June 20, 2014 at 12:15pm

Daniel, I always knew you were out standing in your field. 

Comment by Daniel W on June 20, 2014 at 8:51am
I love the midwestern thunderstorms. I remember as a boy standing in the cornfield as a storm approached. The smell of rain. The electricity, making my hair stand upright. Mo mother telling me to get inside....
Comment by Randall Smith on June 20, 2014 at 7:39am

A vicious storm passed through right at supper time last night. Knocked the power out for 3 hours. My planned spaghetti meal has been postponed 'til tonight. I made a salad instead. I eat a lot of salads this time of year--all the greens come right out of my garden. Using a variety of dressings changes the taste considerably. I make much of my own dressings, but admittedly, I enjoy store-bought. So shoot me.

Comment by Pat on June 18, 2014 at 8:06am

Love garlic. Use it in Italian, Chinese, Mexican, etc. I agree it's a pain to peel the cloves and finely mince each one. I have a garlic press, but rarely use it, as it just doesn't seem to get it quite right.

Comment by Randall Smith on June 18, 2014 at 7:11am

Don't know about kim chee (chi), but I do know about garlic. Grow it, eat it, love it. But it's a pain to prepare for consumption.

Comment by Plinius on June 18, 2014 at 1:22am

Kim Chi is fantastic!

Comment by The Flying Atheist on June 18, 2014 at 12:35am

Daniel, I have a "no cook" pasta meals cookbook.  All of the sauces are uncooked and only slightly warmed over the pot of boiling pasta water.  Of course all of the added garlic is basically raw and pretty potent. 

Comment by The Flying Atheist on June 18, 2014 at 12:26am

Pardon my slight relapse from the grace of atheism, but garlic is just like chocolate:  manna from heaven. 

 

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