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Comment by Joan Denoo on September 15, 2018 at 6:40pm

I will post this in food because the deer had a feast. 

I threw the orange tomatoes into the meadow because they had skins like a rubber balloon and tasted about as good. There was about a bushel of them. 

The deer came by this morning and ate them as if they were candy. Some of them were huge; the deer picked them up in their mouths, smashed the fruit, and juice flew everywhere. The deer ate the pieces that flew and then used their lovely long tongues and cleaned out their noses. 

I hope I didn't make them sick! I know I can't let them eat potatoes, but I think, hope, begged nature that I did not make them have a tummy ache. 

Oh! No! 

"Deer resistant vegetables in the nightshade family include tomatoes and tomatillos, potatoes, eggplant, and some peppers. Other plants toxic to deer: Rhubarb and cucumber leaf are toxic to deer. Many otherwise toxic plants do not harm deer because they are ruminants."

can deer eat tomatoes?

Comment by Joan Denoo on September 15, 2018 at 6:29pm

Loam, have you used the fermentation devices such as this?

Do you have pros and cons that you can offer? 

How do the pickles and other fermented vegetables compare when using this device? 

Comment by Joan Denoo on September 15, 2018 at 5:01pm

I have never seen silicone nipples for pickling food before. Let me know if you like them, Loam

Comment by Patricia on September 15, 2018 at 2:45pm

Sounds delicious.

Comment by Randall Smith on September 12, 2018 at 7:01am

After reading a couple of "food and recipe" books, I bought several things at Aldi that I have never tried before: chia seeds, organic tofu, and ghee among them. I also got some blue cheese stuffed olives. Not sure how I'll use them, but I couldn't resist trying something new. They're supposed to be good for us.

Comment by Randall Smith on September 7, 2018 at 7:02am

Awesome, Daniel! For some reason, I grew a jalapeno plant this year. One bite and I was miserable for an hour. Never again!

GC, that's some delicious looking cake!

Comment by Joan Denoo on September 7, 2018 at 12:28am

Loam Gnome, your hot sauces are so pretty and I am sure they make morning eggs with hashbrowns an especially good way to start the day. The colors stand out. Larry likes hot sauces on all his foods; he uses a lot of Franks Hot Sauce. 

Comment by Joan Denoo on September 6, 2018 at 11:49pm

Grinning Cat, thanks for the Pomona’s Universal Pectin® suggestion. I have not tried it but their website makes me want to be 20 years younger and still in my food forest in Spokane. We have no Concord grapes here, and the pears, gooseberries, cherries, and rhubarb are things of my past. 

I happily share the site and hope someone else makes some of the jams, jellies, marmalades, chutneys, and reports how they taste. 

Pomona’s Universal Pectin® 

Directions for Freezer Jam – Blender/Food Processor Required
1. Wash and rinse freezer containers.
2. Prepare fruit. Measure fruit into large bowl with
lemon or lime juice
(if called for in recipe).
3. Measure sweetener; add to fruit; stir well.
4. Bring 3/4C water to a boil. Put in blender/food processor. Add proper amount of pectin powder; vent lid; blend 1-2 min. until all powder is dissolved.
5. Add hot liquid pectin to fruit; stir until well mixed.
6. Add 4t calcium water from jar; stir well. Jell should appear. If not, stir in
1 t calcium water at a time until jam jells. Stop adding calcium water when no improvement in jell is seen. See Note below.
7. Fill containers to 1/2” of top. Put on lids. Store
in freezer immediately for up to 1 year. Keep in refrigerator after thawing. Lasts about 1 week in refrigerator.
Note: Some fruits may not jell well as raw jam. Put runny jam in pan, bring to boil & stir 1-2 min. Jells when cool. Store cooled jam in freezer. Lasts 2-3 weeks in refrigerator.

Comment by Patricia on September 6, 2018 at 10:36pm

Looks delicious.

Comment by Bertold Brautigan on September 6, 2018 at 10:18pm

Where's Monty Python when we need them???


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