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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

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Comment by sk8eycat on July 4, 2014 at 1:22pm

Patricia, IMO there's no need to add any sweetener to a crumb crust, and sometimes my sister and I make totally crustless cheesecakes.  (Using about 2/3 of the amount of granular Splenda instead of the amount of sugar called for in the recipe.)

She has made a circular red, white, and blue cheese pie for several Independence day celebrations....I've see photos of flag-shaped sheet cakes, and thought, "NOT FAIR!"  One or two people get all the blueberries, and everyone else just gets strawberries.  Grace makes a large solid circle of blueberries in the center of the pie, and then several rings of strawberry halves out to the edge.  That way everyone gets a taste of everything.

My favorite "patriotic" meal isn't the dessert, anyway.  I like smoky baby back ribs and Mother's Patented Potato have to use russet potatoes, and peel them while they're still almost too hot to touch....sprinkling generously with apple cider vinegar before they cool down.  Mustard and mayo dressing, add anything else you like...celery, bell peppers, a whiff of onion....and finish it off with about a dozen sliced HB eggs and a sprinkling of smoky paprika.  Refrigerate overnight, et voila!

Finest kind!

Comment by The Flying Atheist on July 4, 2014 at 9:02am

Pound cake is so deliciously simple......especially when accompanied with some type of topping.  Raspberry, lemon and strawberry are just three favorites that come to mind.    

Comment by Randall Smith on July 4, 2014 at 7:09am

My latest dessert is (was) a pound cake with a soupy raspberry topping. I think it should be called a "ton cake", it's so heavy.

Comment by sk8eycat on July 3, 2014 at 8:46am

Happy Belated Blackberry Cheesecake Day!



Comment by Randall Smith on July 3, 2014 at 7:15am

I added a couple of pounds just looking at that photo!

Comment by Pat on July 3, 2014 at 5:56am

Cheesecake looks great, Patricia.

Comment by The Flying Atheist on July 3, 2014 at 12:45am

Messy or not, that cheesecake looks good.  Mmmm.

Comment by sk8eycat on July 2, 2014 at 8:13pm

I rinse corn on the cob to get the silks (and any insects) off, AND to add a bit of water before I wrap it and nuke it.

I must admit that I rarely eat corn at all any more...partly because it raises my blood sugar, and mostly because I have adhesions from an old appendectomy that really, really HURT.

My mom used to make the BEST stuffed bell peppers with creamed corn and bread (or cracker) crumbs instead of rice to hold the filling together.  She never wrote the recipe down...

Comment by The Flying Atheist on July 2, 2014 at 2:12pm

Sk8eycat, I find it interesting that you rinse off the corn before covering it back up.  Do you rinse it for the purpose of washing it or just to add moisture?

I microwave corn on the cob in the husk with no before-hand preparation.     

Comment by Idaho Spud on July 2, 2014 at 7:59am

Being lazy, I've started microwaving my corn, but I do cut the kernels off first, and I scape the last bits off with the knife.

It's hard to keep enough margarine on if I leave them on the cob.  I don't use any water and zap it for just a minute or two.


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