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Food!

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Comment by Loam Gnome on November 1, 2018 at 11:27am

This is only peripherally related to cooking but eggs are eggs.  Why bird eggs are colorful.   When you have a fried egg or omelet, it's a dinosaur egg.  Sort of.  The article claims dinosaurs had blue green eggs.  We have Americauna hen - well, one since raccoons murdered the others - that lay blue green eggs, as well as a duck that does. 

I think I'll have some scrambled dinosaur eggs for breakfast!

Comment by Randall Smith on November 1, 2018 at 7:43am

Hummm. I have rye flour in my freezer that must be at least 10 years old. Maybe I could make bread using your recipe, Daniel!

I should have used rye flour to make my pizza dough last night.

Comment by Patricia on October 31, 2018 at 1:21pm

Yup, done it for 53 years.

Comment by Loam Gnome on October 31, 2018 at 12:21pm

There is something very satisfying about the whole process of making bread.

Comment by Idaho Spud on October 31, 2018 at 12:14pm

I've had rye bread that tasted very good and some that were poor.  If I make my own, I suspect it'l be on the very good side.  I'll go to WinCo today or tomorrow and find that rye flour.  Then try to get the ambition to make the bread.

Comment by Loam Gnome on October 31, 2018 at 12:09pm

Finally made some rye bread.  It took a while to find rye flour.  Found it at Winco.  I wanted sourdough flavor but faster rising, so I started 1 cup of water plus 1 cup of rye flour plus 1/4 cup starter, and 2 teaspoons  each of caraway and dill seeds, overnight,  Then in am added to the wet mixture, 2 tablespoons olive oil and 2 teaspoons yeast for faster rising.  Combined 1 teaspoon salt with a cup of bread flour, mixed and kneaded in enough flour for the texture I wanted.  Let it rise in bread pan until doubled, baked 375 for 45 min.  I was very happy with this bread, great German rye bread flavor.

Last night I toasted some slices, spread on some butter.  Then toasted again on cast iron skillet, sandwiches with the toasted rye, sauerkraut, thousand island dressing, swiss cheese, and vegetarian bacon.  Some call this a "Virgin Ruben" because no meat.  I liked this a lot and made a second sandwich.  Plus a side of bread-and-butter pickles.  I bought those.  Might make some next year if the pickle cucumbers grow and produce.

Comment by Joan Denoo on October 29, 2018 at 11:33pm

Dad lived with me for the last seven years of his life and he lost his taste buds. I tried everything to make his food taste good for him; nothing worked. He poured lots of salt and sugar on everything and it really scared me. I called his doctor to see if there was anything I could do to keep him healthy; We both gave in and let him season any way he wanted. After all, an 86 year old man should be in charge of his diet. 

Comment by Patricia on October 29, 2018 at 6:47pm

What about just some herbs?

Comment by Loam Gnome on October 29, 2018 at 6:44pm

Joan, Ive talked to several people.  They dont want spicier.  I could easily buy each a bottle of tabasco or something, but they dont want it.

Comment by Joan Denoo on October 29, 2018 at 4:28pm

Spud, I know what you mean, I liked to get up and out at first light in my Spokane garden. There is something special about the morning dew and light that inspired me. Your bouts with skin cancers give the incentive to wear an uncomfortable hat when outdoors. 

Randy, your rice & mushroom soup sound delicious and rounded out with sweet potato,  salad, and dessert make a meal for guests.  

Loam, nourishment is important and so is flavor. Has the Senior Center asked the recipients for evaluations? Your black bean chili with all those other flavors added sounds like a keeper as well. 

 

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