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Bon appetit!

Members: 46
Latest Activity: 19 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Nov 24. 4 Replies

Umami - why we catsup, cheese, and fries

Started by Daniel Wachenheim. Last reply by The Flying Atheist Oct 6. 1 Reply

A Map Of Where Your Food Originated May Surprise You

Started by Joan Denoo. Last reply by Daniel Wachenheim Oct 5. 4 Replies

Chicken stock

Started by Joan Denoo Sep 28. 0 Replies


Started by Idaho Spud. Last reply by Daniel Wachenheim Aug 12. 18 Replies

Vegan isn't most sustainable diet

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Aug 5. 1 Reply

The amazing incredible awesome fantastic potato.

Started by Daniel Wachenheim. Last reply by Qiana-Maieev Jun 19. 13 Replies

Comment Wall


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Comment by Idaho Spud on Monday

Randy, I'm alone also, but have not been cutting back on recipes, In fact to save money and time, I make huge amounts.

 But just yesterday I decided to cut back to much smaller proportions because it takes me so long to eat a large pot of something, that I have to reheat it a couple of times to be sure some pathogen doesn't have time to reproduce to harmful amounts.  That reduces the flavor quite a bit.  

Comment by Randall Smith on Monday

I bought some ricotta cheese a couple of weeks ago after reading a recipe that called for some. I finally got around to making a "pasta gratin" with egg noodles, squash (actually, pumpkin by accident), spinach, and cheeses (ricotta, parmesan, mozz.). Cooking for only one, I have to cut recipe amounts way back, unless I want to eat "the fixins" for a week. I have to sort of guess at the fractions. The gratin turned out great with a little leftover.

And Daniel, being "unconventional" is the only way to go. After all, aren't we atheists unconventional?

Comment by Daniel Wachenheim on Sunday

Randy, i made your sweet potato peanut butter soup and it was awesome!  I didn't have tomatoes or cumin in the house so left those out. I had steamed the sweet potato a few days ago because I was steaming potatoes and eggs for potato salad, and kept the sweet potato in the fridge.  Since 1/2 of my household is Chinese, I added about a teaspoon of grated ginger root and 6 dried thai hot hot peppers.  But it was basically your soup :-)  Ning thought it was great, and so did I.

We're unconventional here.  Corn bread and sweet potato soup for breakfast.

Spud, thanks for the list.  I will check for something that doesn't involve kitchen demolition :-)

Comment by Idaho Spud on December 1, 2016 at 12:38pm

Best Gifts for Cooks From Consumer Reports' Tests:

Comment by Randall Smith on November 30, 2016 at 7:11am

Daniel, how'd the sweet potato soup turn out? I made another pot, and loved it. I could do w/o the coriander, however. Funny that I love cilantro leaves, but not the seeds.

Disappointed there was no pecan pie at the Thanksgiving dinner I attended, I made one the next day. Gotta make some banana bread today.

Comment by Plinius on November 22, 2016 at 12:43pm
Comment by Daniel Wachenheim on November 19, 2016 at 12:09pm

Randy, we will have your soup, or my attempt at it, as the sweet potato part of our thanksgiving dinner.  Thanks for posting.

Comment by Randall Smith on November 19, 2016 at 7:50am

Daniel, here's my recipe for sweet potato soup. On some spices, no precise amount--add to taste.

I microwave a large sweet potato (can be boiled in broth mix).

--cook small onion and garlic in oil (I use coconut) 5'. Add ground red pepper, cumin, coriander.

--Add 2 cups (maybe more) vegetable or chicken broth (I use cubes), one diced tomato, pepper (broth cubes add salt).

--Add mashed cooked sweet potato and 1/4 cup smooth peanut butter.

--Puree the whole thing and reheat (immersion blender)

--Add 1Tbsp lemon juice

--Top with cilantro and banana pepper pieces (opt).

Easy and delicious.

Comment by Daniel Wachenheim on November 18, 2016 at 10:57am

Randy, other than sweet potatoes and peanut butter, what was in your soup.  Maybe I should try that!

Today's sourdough - whole wheat with molasses and dates. 

Trying to keep it simple-

Pre-ferment is 1.5 cup bread flour and 1.5 cup water with about 3 tbsp starter, fermented, covered, overnight.

In am I added about 2 cups of whole wheat flour, I've been using King Alfred, amount based on consistency of dough, 1.5 tsp salt, the preferment, 2 tbsp black molasses, and about 1/2 cup chunks of dates. 

I don't add any sugar other than what's in those, although there is some  in dates and molasses.  I don't add fats or oils.

Every hour or so for a few hours I will fold several times in large mixer bowl using spatula, then transfer most into a glass bread pan and a little into wide Ball canning jars, which make for cool mini-loafs with crusty crusts.  I aim for about half full pans or jars.  They are sprayed with vegetable oil before adding the dough.  Then let it rise a few hours, dust with flour,  and when 1/2 inch above edge of pan, bake 425 for 20 min and reduce to 375 for another 15 min.

This would be much faster with package yeast but I'm stubborn about using sourdough instead.

The dough is soft and quite sticky but becomes more dough-like with time.  I knead in a big mixer bowl, by folding several times with a spatula.  The method is essentially that of Josey Baker

although Im not a purist about it at all, and haven't had my oven as hot as his, and not using an inner oven insert that he uses, but it comes out really good anyway.

Link is to the Overdrive app that many public libraries use.

Comment by Randall Smith on November 18, 2016 at 7:09am

With a cold weekend forecast, soup sounds good. I made a sweet potato/peanut butter soup a month ago that knocked my socks off. May have to fix it again. Or a vegetable medley.


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