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Food!

All about food!
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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Epicurious's Myth-Busting Guide to Cooking Beans

Started by Joan Denoo. Last reply by Randall Smith 1 hour ago. 4 Replies

Eat Insects to Help with Climate Change.

Started by Daniel W. Last reply by Joan Denoo Jan 30. 12 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jan 19. 22 Replies

Beware of Brassicas

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Dec 1, 2015. 7 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Loren Miller Oct 25, 2015. 81 Replies

Banannas in trouble

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Oct 15, 2015. 1 Reply

Assam tea industry worker abuse endemic

Started by Ruth Anthony-Gardner. Last reply by k.h. ky Sep 13, 2015. 13 Replies

Rare hamburgers a hazard

Started by Ruth Anthony-Gardner. Last reply by Plinius Sep 5, 2015. 4 Replies

Your food and fracking wastewater irrigation

Started by Ruth Anthony-Gardner. Last reply by Daniel W Aug 20, 2015. 1 Reply

Comment Wall

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Comment by Pat on August 26, 2014 at 4:05pm

Thanks Randall. Roasting the pork neck bones as I type. It's a two and a half day process for each batch. And, a major pain in the lower alimentary canal. But, come this winter, when I'm making soups, stews, and chillis, it will be worth it to have something homemade, versus watered down crap off the shelf.

Comment by Joan Denoo on August 26, 2014 at 2:52pm

Chris, Cary and I love Sambal. Had a garden vegetable stir fry last night with Sambal and it was delicious. Just enough heat and flavor to accent my sauce. 

 

 

Comment by Randall Smith on August 26, 2014 at 1:42pm

I envy anybody that cans. Stay cool doing it.

Comment by Pat on August 26, 2014 at 8:28am

With Labor Day weekend approaching here in the US, time to once again break out the pressure canner/cooker and stock up on homemade stock (chicken and pork [and admittedly a bad pun]) for the coming winter. If my calculations are correct, I should get 36 pints of each canned and put up before Monday.

Comment by Randall Smith on August 23, 2014 at 7:02am

Thanks, Chris. Sambal sounds spicy hot!

Comment by Plinius on August 23, 2014 at 2:03am
Comment by Idaho Spud on August 22, 2014 at 10:32am

I still haven't made my own ginger-snap-cookies, but a few days ago I planted a ginger root in a very large container, so if it multiplies, that will be an incentive to make some, as well as trying it in other foods like you guys do.

Comment by The Flying Atheist on August 22, 2014 at 8:22am

I use garlic in just about everything, as well.  Garlic powder gets sprinkled onto grilled cheese sandwiches and also added to my mayonnaise mixture when I make tuna salad.

When recipes call for cloves of garlic, I usually double the quantity.  

However, I have to be careful with how much garlic I consume before work.  Second-hand garlic smell doesn't go over very well inside a pressurized aluminum tube filled with people in close quarters at 35,000 feet.  lol   

Comment by Randall Smith on August 22, 2014 at 7:59am

I use garlic in just about everything (home grown). Plus, I either sprinkle ginger on food and/or take a ginger pill supplement. It's supposed to be a digestive aid, and I believe it. I really don't know what sambal is (google time).

Comment by Plinius on August 21, 2014 at 9:49am

It is! My husband wants to be healthy, but when it comes to eating vegetables he often balks. A spoonful of sambal or ginger/garlic helps a lot...

 

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