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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
What you don't like.
Recipes.
How and why of food.
Bon appetit!

Members: 46
Latest Activity: 15 hours 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

Timers

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 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!
https://www.youtube.com/embed/_LpMB1OZ53g?feature=player_detailpage...

 

 

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.

Comment by Randall Smith on July 2, 2014 at 7:40am

Here's my two cents worth on several subjects:

1) Congrats to Patricia. Big fave--black(or blue)berry cheesecake!

2) I do corn on the cob mostly by microwaving, husk free with a dab of water. Sometimes, I boil it, but mostly to freeze.

3) Pat, just reading about pastrami on rye makes my mouth water! But my breaded tenderloin yesterday was pretty darn good!

 

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