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Comment by Loam Gnome on September 27, 2018 at 9:55pm

Randy, I don't know how an ad that looks like it promotes unhealthiness, will attract customers.  But I suppose it would, or they wouldn't do it.

Patricia, the pineapple sauce sounds equally good.  I wish I could grow the pineapples!

Today I started another batch of kim chee.  This time I used hot peppers that we grew in the garden, then dried, then pulverized to make pepper powder.  I also added some chunks of apple to provide sugar for the fermentation.  The theory is the sugars in the apple will be fermented away, forming more carbon dioxide and lactic acid, making the kim chee more tart.  That's the theory, anyway.

Not sure what the next kitchen project will be.  I've learned more about cooking and preparing foods, in the past 3 years, than I did in the previous 20 years.  I keep saying, I can't believe I'm this old and didn't know how to...

Comment by Randall Smith on September 27, 2018 at 7:19am

Watched a commercial for "Chick-filet" and had to shake my head in disgust. A  married couple (not actors) is sitting on the couch praising the virtues of the fast food. One is fat, the other obese. Little wonder. I think I've mentioned that the average adult male weight is 196 lbs, female 166. Whew!

Comment by Patricia on September 26, 2018 at 12:39pm

I use both mashed pears with the cinnamon, or crushed pineapple, also with cinnamon, rather than pancake syrup, which is way too sweet for me. At least with the fruit, it can be sweetened to taste....or not at all.

Comment by Loam Gnome on September 26, 2018 at 9:16am

Patricia and Randy, you've both taught me something!  I have never known about or tasted pear sauce / butter.  Next year!

Randy, I thought about getting an immersion blender.  One thing that influences my decision is clean up.  Masher is so easy, just wash it off or throw into dishwasher.  Immersion blender is probably not more difficult, but it seems that way.  Another factor, I have too many gadgets.  They clutter the cabinets and drawers, and it's difficult to find things.  I need to clean out some of the ones that never get used, take to Goodwill or something.

Comment by Randall Smith on September 26, 2018 at 6:57am

Looks delicious, Daniel!

"Mashers" work well, I've discovered. I also use my immersion blender, but it can be splattery (new word!). I'll be making pear sauce soon, as well as dehydrated pear chips.

Comment by Patricia on September 25, 2018 at 1:12pm

I've always used a potato masher for that sort of thing. I do the same thing with pears, & a little cinnamon for pancake ''syrup''.

Comment by Loam Gnome on September 25, 2018 at 12:45pm

Here's how that apple sauce turned out.  Really good!  Instead of blending them after cooked, I used a potato masher.  Less clean-up.  They were so tender, they blended very nicely that way. 

Someone with a sweet tooth might add sugar or maple syrup.  For me, and with these particular apples, it's plenty sweet.  Also, they only needed 3 1/2 hours to cook down.  I wonder if it can be even faster. 

Might try making some apple butter next.  That will involve some sugar, but it is good stuff.  Meanwhile, making another batch of apple sauce now.

Comment by Joan Denoo on September 24, 2018 at 8:58pm

Oh! Goodness, that sounds delicious, and an easy way to make applesauce with little chance of scorching. 

Comment by Loam Gnome on September 24, 2018 at 8:35pm

Thank you Joan!  Tonight's supper will be sweet corn, and sauerkraut.  And maybe some sourdough bread. 

Here's something I haven't tried before.  Apple sauce made in crock pot.   There are lots of recipes on line.  For this batch:  8 apples, peeled, cored, cut into chunks.  2 tablespoon lemon juice.  1 cup water.  pinch of salt.  1 teaspoon cinnamon.  Combine, stir it up, in crock pot.  Cook 4 hours on high.  Then mash or process, let cool, and eiother refrigerate or freeze.  I think I'll portion into 1-cup amounts in quart ziplocks, like I do tomato sauce, and freeze.  Update tomorrow.

Comment by Joan Denoo on September 20, 2018 at 1:41am

Daniel, your red cabbage kraut and fig jam look vibrant and I salivate just looking at them. 

Bon Appétit!


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