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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) on Saturday. 2 Replies

Seafood will be far less nutritious

Started by Ruth Anthony-Gardner May 29. 0 Replies

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist May 18. 9 Replies

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

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Comment by sk8eycat on July 20, 2014 at 1:41pm

I should have added something to the Potato Salad discussion, too.  For years I used one of the lancets (a clean one!) for getting a small blood sample for my glucose meter to poke a tiny hole in the wide end of a raw egg before dropping each on into HOT water for boiling.  That lets the air out of the sac at that end of the egg, and keeps the rest of the shell from cracking while it cooks.

If I'm doing 6 or more eggs, I boil them on high for 13 minutes, pour out the hot water immediately, and run cold water over them.  I also add ice cubes to the cold water, and let them sit till the eggs are cool enough to handle comfortably, and then peel 'em.

I can't do that anymore because the lancets available today are too thin and fine to poke through an egg shell....they just I have a collection of safety pins that I use, instead.  But letting the air out of that sac does keep the shell from cracking and leaking while the eggs cook.  (There are egg-piercing devices on the market, but why spend the money?)

Comment by Pat on July 20, 2014 at 10:40am

Mentioning a 'church key' reminds me of a decoration my father had in his tavern. It was a 7 foot long one, hanging on the wall, labeled 'Cathedral Key."

Randall, cabbage soup tonight, tomorrow, the day after.... I'm making a large crock version of posole, which will be for dinner tonight, tomorrow, the day after that.....

As to the over abundance of cabbage, Daniel put up several interesting posts in the sub-group Canning and Preserving Food. Starts here about making sauerkraut.

Comment by Idaho Spud on July 20, 2014 at 7:17am

James, I'm interested in hearing how you resolve the unopenable  tin.

Felaine, I like your idea to make a shaker out of it.

Randy, I've had the problem of overabundance before and resolved it by giving neighbors some or recycling things back into the compost for next year.  It always feels like wasting the produce, but logically, I don't think so.

Comment by Randall Smith on July 20, 2014 at 7:10am

It took me a whopping 2 hrs to clean out my old (38 yrs) freezer. Somehow, after rearranging and sorting, it seemed fuller than before. It won't take long for it to revert back to a jumbled mess.

I have 6 cabbages in the garden ready to pick. What to do with them? I found 2 year old freezer slaw, so I really don't need to make more. Cabbage soup with ham and beans tonight (and tomorrow and the day after and.....). 

Comment by sk8eycat on July 19, 2014 at 8:38pm

Well, I still have one "church key," but I plan to hang onto it forever.

Do you have an ice pick?  If so, you could try punching several small holes in the lid to make a shaker out of it....or take the unopened tin back to the deli where you bought it, and humbly ask them how you are supposed to open it.

Comment by James M. Martin on July 19, 2014 at 6:53pm

@sk8eycat, I bought some from Spice Islands or some hifalutin' spice purveyor and also a little tin of it at a local mideastern delicatessen. I like its deeper and, yes, smokier flavor, but the more authentic tin I cannot open. It has a top that apparently only takes a church key. I don't know what to make of it.

Comment by Randall Smith on July 18, 2014 at 7:21am

Joan, Wow, so many uses for chickenwire! And I do use it, but the little devils (rabbits) seem to find openings. Thanks, anyway.

Here's another thumbs up for Buffalo, WY, and Devil's Tower. Awesome area.

Wish me luck in cleaning out my freezer today. I'm unloading and repacking--newer stuff on the bottom, older to the top. Funsies.

Comment by sk8eycat on July 17, 2014 at 11:40pm

Joan, I keep thinking I want to try smoked paprika. but I always forget buy some.

Does anyone know if the flavor is all that different?

Comment by Joan Denoo on July 17, 2014 at 10:45pm

Felaine, Your method of rough-chopped russets dried in the pot and apple cider vinegar, mustard, salt, and pepper poured over them, and left to cool, sounds like I remember Grandma Whitehead doing them. When they were cool, she added mayonnaise, mixed them and put the finished salad into a bowl that I now have in my kitchen. She, too, topped them hard boiled egg slices, a sprinkle of paprika, and garnished with fresh dill leaves from her garden.  

Grandma also baked russets until crispy and she got the potato part and we kids got the roasted potato skins with lots of butter. Yum!

I hard boil eggs by putting a single layer of eggs in a pot with a close fitting cover, filling the pot with cold water to cover the eggs with about 1" or one joint of my finger, uncovered, bringing them quickly to a boil. I take the pot off the burner, cover with a close fitting lid and start timer for 10 minutes. When the timer goes off, I pour the hot water out of the pot, leaving the eggs in it and run cold tap water over, letting the cold water run for a minute or two. I then empty the water, pour in a pitcher of ice cubes and add cold water.  I let it set for 10 minutes. Drain

Daniel, I have never tried cooking the potatoes and eggs in the same pot at the same time. I have a waterless cooking pot system where I use only about a quarter cup of water in a big pot.

I put in enough scrubbed, unpeeled potatoes to cover the bottom of the pot. Add 1/4 cup water. I cover the pot, bring it quickly to a boil, turn the heat to low and steam the potatoes for about 30 minutes. When I open the pot, the water is virtually gone. When the potatoes are cool, I peel them, dice them, and proceed with the recipe.

I like russet potatoes best. I use other kinds if that is what I have.

Pat, your version sounds delicious. That will be my next batch. I agree, that Buffalo, Wyoming is an incredibly beautiful place, with high mountains close by, beautifully flowing valleys with canyons coming from the mountains. My friends' place is in one of the canyons and during the last ice age floods, huge boulders rolled down with the rushing waters leaving piles of rubble. So pretty. Lots of wildlife and the valleys filled with glacial sand. Rich soil that grows incredibly fine wheat. 

Comment by sk8eycat on July 17, 2014 at 7:52pm

My mom peeled and rough-chopped russets, and sprinkled them with apple cider vinegar, salt, and black pepper while they were still hot (but dry...she poured the water out of the pot, but let the potatoes sit for a few minutes to dry)  Then she added a mild mixture of mayo and whatever combination of mustards we had in the house, and let that absorb.

While that was happening, she finely diced (or rough-grated) the bell pepper, onion, celery, and a small jar of pimientos...if she had some.

The eggs went in last, most of them chopped, but 2 or 3 were sliced and arranged on top...with salt & pepper.

I sort of do it the same way, but if I'm using red or white rose potatoes, I sometimes chop them with the peel still on. 

I also like to bake russets till they crackle when squeezed.....and eat the peel, too. (With loads of butter.) Finest kind!


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