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Food Fraud

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Aug 8. 3 Replies


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Exploding Pyrex

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Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) Jun 17. 2 Replies

Seafood will be far less nutritious

Started by Ruth Anthony-Gardner May 29. 0 Replies

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Comment by Daniel W on September 14, 2017 at 10:27pm

Here's the sourdough loaf I made today.  To the usual bread recipe for one loaf, I added jalapeno slices and small chunks of extra sharp cheddar.  To prepare the jalapenos, I sliced very thin using a mandolin, then sauteed a few minutes in olive oil.  The cheddar chunks were about 2 mm by 4mm by 4mm.  Once baked, the cheddar chunks melted into the loaf, leaving holes and orange halos.  Very tasty bread, especially toasted with some butter.

Comment by Daniel W on September 14, 2017 at 9:46am

Randy, todsy's sourough bread will have little chunks of cheddar, and sauted jalapenos.  Yezterday's had sundried tomatoes, olive oil, pine nuts, and a pinch of hot pepper flakes.

This time of year,it's mostly from the kitchen garden.  Lots of potatoes, sweet corn, tomatoes... 

How about your kitchen?

Comment by Randall Smith on September 14, 2017 at 6:56am

So, what's cooking out there? Anything special on the menu or in the oven?

Comment by Randall Smith on September 5, 2017 at 6:46am

Good idea, Daniel. My cast iron skillets are "on display" sitting on the stove! I'm constantly moving them around.

Comment by Daniel W on September 4, 2017 at 6:17pm

Joan, thanks for the great idea.  I wonder if polyacrylic would work?  I have some of that in the garage.

I did think about not putting the door back on.  Or going to the used house parts place and see if they have an door with glass panes, that would fit.  There is a danger in that, because I always find some old thing that I think would make a good project...

Comment by Joan Denoo on September 4, 2017 at 4:49pm

Daniel, my kids went through the developmental stage of writing on the walls with pens. Just one of those phases better forgotten than remembered. However, I discovered that some of the ink bled through the paint repairs and I finally resorted to using shellac; no more bleeding. Perhaps it will work for you.

Comment by Joan Denoo on September 4, 2017 at 4:46pm

Daniel, this is exciting! A beautiful cast iron storage cabinet! Looking forward to the next phase. Perhaps you might consider putting the cast iron in the cabinet for a portrait of your collection. I know, doors keep out dust, but I love seeing the cast iron. 

Comment by Daniel W on September 4, 2017 at 4:36pm

Randy, I second Joan about your family's Silverthorn site. I would love to sign up for a CSA, but I think the 1000 miles or so shipment would be kind of prohibitive :-)

Only because it's about cooking and I don't have a place to put it, here are photos of the cabinet that I'm repurposing / restoring for cast iron ware.  It's not antique but is original to the house, one of the old kitchen cabinets that were torn out for remodel.  I know it won't look new, and won't look antique, but I hope it looks OK and like it belongs when I finish and put it up.  The old wood was nothing special, damaged and ugly.  The colors will match the browns and greys of the granite counter top.

So far:  Now it has a back, bead board.  And some trim.  Filled in holes.  Sanded.  painted, so far 3 coats of primer.  I don't know about the blue stain coming through the bottom shelf.  Maybe one more coat of primer there will seal.  If I like when it dries today, I'll start the color coats.  Still some trim repair and refinishing to do.

I think this will work out nice for the cast iron skillets, griddle, and baking pan. They will stay clean and be easy to find without being in the way.
Comment by Joan Denoo on August 27, 2017 at 7:20pm

Randy, the Silverthorn site looks exceptionally fine, as usual. There must have been some fine food served at the "Thanks, Patrons" dinner; sorry you had a cold and lacked sensitive taste buds. How did they get the head chefs of restaurants to participate? They must be happy customers. Well, of course!

Comment by Randall Smith on August 27, 2017 at 7:15am

Oh goody, goody. Thanks Daniel!

Silverthorn farm held a "thank you, patrons" dinner last night out on the prairie. The food came from the farm and was prepared by the head chef(s) of several Indianapolis restaurants, all catered. I have a bad cold, so I really couldn't taste it very well. Photos may be posted already, if not soon. (


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