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Members: 46
Latest Activity: on Sunday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

Comment Wall


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Comment by The Flying Atheist on Sunday
Randy, over the years I've received many shipments of frozen meats. They have all arrived frozen and intact. No need to worry about thawing. You'd be surprised how efficient dry ice can be.
Comment by Daniel W on March 21, 2017 at 12:21pm

Joan, it is not necessary to grind down the cast iron skillet frying surface, but in new skillets it does help make them easier to cook non-stick.   The old ones were smooth, and it's not an issue.  The new ones have a pebbled surface that helps the factory pre-seasoning process but is not as nice as a smooth surface.  Grinding them down is really something that a semi-fanatic cook would do, like me.  I bought a grinding wheel for my drill, now need to do it.  The best choice is to use a vintage skillet.

Mike, I don't know about taking a teaspoon of blackstrap molasses for health, but I do use it in whole wheat bread.  Plus, dates and walnuts.  Very good for peanut butter sandwiches, or just toasted with some butter.

Comment by Randall Smith on March 21, 2017 at 7:13am

As I ate my bison burger last night, I was wondering how well that market is doing. I know I can't find bison meat at any major supermarkets and have to rely on farmers markets to buy it. I know I can order it via the internet, but hesitate to do it, fearing thawing in transit. I don't eat much meat anyway, so it's no big deal. Oh yes, I cooked the bison burger in my cast iron skillet.

Comment by Joan Denoo on March 14, 2017 at 5:51pm

Is it really necessary to grind down cast iron skillets to make them non-stick? I would think it would be easier to season cast iron than grind it. 

Comment by Michael Penn on March 14, 2017 at 5:38pm

Take a teaspoon of genuine blackstrap molasses in the morning every day. Take a double shot of Brag's Apple Cider vinegar mixed with juice or something every night at bedtime. This is for digestive and general health.

Comment by Daniel W on March 14, 2017 at 2:10pm

Randy, I hope you are feeling better now.

Nothing about me is what it used to be.

Comment by Idaho Spud on March 14, 2017 at 1:49pm

Sorry to hear about your stomach not acting it's age Randall.

I don't think I'm as bad as you, but my digestive system has never been working properly.  For one thing, if I eat too much of a food I've not eaten for a long time, I get something like you.

Comment by Randall Smith on March 14, 2017 at 7:08am
My stomach just isn't what it used to be. Pulled out some old chili from the freezer yest. I suffered from cramps, gas, and bloating all night. Back to the bland.
Comment by Randall Smith on March 9, 2017 at 6:53am
I used my cast iron skillet last night to fry some sausage and cabbage for supper. 3 things I couldn't live without in the kitchen: microwave, convection oven, and cast iron skillet.
Comment by Plinius on March 9, 2017 at 3:09am

You know what they say - copper wire was invented by two Dutch fighting for a penny. And I love the story about the irrigation ditches!


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