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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

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Beer, Beer, Glorious Beer!

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Banannas in trouble

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Assam tea industry worker abuse endemic

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Rare hamburgers a hazard

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Your food and fracking wastewater irrigation

Started by Ruth Anthony-Gardner. Last reply by Daniel W Aug 20. 1 Reply

Avoiding Food Waste

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A fried alga that tastes like bacon

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Beware of Brassicas

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Comment by Michael Penn on October 21, 2014 at 12:56pm

You can call me Mike or Michael. My first name is Dennis but I never used it. (Most likely form Dennis the Menace.) My mother always called me Michael.

I envy anyone who has a Chambers stove but there are no parts for them today, so no repair. The company name was used again a few years ago, but they had no parts for the classic stoves like in your picture.

Comment by Daniel W on October 21, 2014 at 12:39pm

Michael (is that what you prefer to be called?  Just checking) - I wanted to bring my parents' Chambers stove back to my house when they died, but (a) I was not there for the auction and (b) it would have cost a fortune to ship from rural Illinois to Washington state.  You are right - they weigh a ton.  My parents' house had a basement.  My dad had to install a bean under the stove because it was making the floor sag.  He used a car jack to raise the joists back into position.


Spud, for nostalgia, I've been buying kitchen tools from estate and yard sales.  My bowls, cutting boards, and measuring cups, and some baking dishes, are all from some old family or other, much used and still solid.  For some reason, I like using them much more than new ones.


Home today to do work via internet.  It's officially my "day off" but I always work.  Since I'm salaried, not hourly, I can take breaks as long as I get the work done - sort of, it is endless - so comment on here.  Making bread  today, a good thing to do in fall and winter.  And I think I'll roast a butternut squash from the garden for a pie.


Spud, sweet potatoes make a great pie too!


Felaine, I hope there are ways to enjoy being older.  Enjoy what you can.

Comment by Pat on October 21, 2014 at 12:34pm

Spud, I too have a gas stove, and hooked it up myself years ago. I need to replace the oven burner, since the temperature will not get above 350. And, it's my impression that gas stove top burners are more easily controllable than electric. Besides, I do a lot of stove top cooking using cast iron, which can destroy modern electric glass  or ceramic cook tops.

Deidre, I once made a homemade pumpkin pie, and I do recall preparing the pumpkin was quite a chore. Then again, I may have been doing it incorrectly. I'm with Daniel's suggestion that starting a topic may be a good way to go. And, if you don't mind, I may ask a few questions about sweet potato pie.

Comment by sk8eycat on October 21, 2014 at 12:27pm

Bertold, I absolutely NEVER drink coffee...I hates it.  I do drink about 3 cups of weakish black (Tetley) tea a day, the rest of the time I drink filtered H2O or cranberry juice.  Once or twice a year, I'll have a glass of wine, and in the hottest days of summer, a root beer float.

What has caused my gout attacks in the past has always been some kind of high protein meat...shrimp, salmon, rumaki, rare steak, and turkey.  Everything good.  I mostly live on chicken, and an occasional cheezburger....with broccoli or some such on the side.

It gets boring after a while, but I also have mild diabetes, and can't fill up on bread or cookies.  I've lost about 40 lbs in the last 3 years...weight I needed to lose....but I look awful; acres of loose, wrinkled skin.  Getting old REALLY sux.

I never wanted to live this long.

Comment by Michael Penn on October 21, 2014 at 12:24pm

Daniel, your old Chambers stove pictures are classic. Out of business today, the stoves would cost too much to produce. The only thing close to them are the restaurant/industrial variety and they cost thousands of dollars. The Chambers stoves were still around when I was a repairman, they had little go wrong with them, they weighed a ton, and the ovens were lined with firebrick. (You could not see the bricks of course.) People that bought these stoves expected them to go 50 or 60 years, and Chambers claimed they would. Just too expensive to make today.

Comment by Idaho Spud on October 21, 2014 at 12:15pm

One of these days I want to try making my own pumpkin pies.  Store bought have very little flavor.  They just don't add enough spices for my old taster.  Fresh ingredients would make a difference also.

Comment by Idaho Spud on October 21, 2014 at 12:11pm

Daniel, my mother used a coal-fired range for the first 15 years of my life.  Newspaper went in first, then kindling from the trees my dad harvested and cut into kindling, then coal on top.

That neat old range spent quite a few years just stored in the basement of our new house which came with an electric range.

I don't know who has it now.  I think It's one of my brothers.

Ah, nostalgia! 

Comment by Daniel W on October 21, 2014 at 12:08pm

Deidre, it would be great to hear how you do that.  I have roasted pumpkin and squash for pies, always seems to take longer than the instructions state.  Butternut squash makes a great "pumpkin pie". 


Starting a topic might be a good approach, so it is easily searchable.


I wonder if there is a pie crust roller, like an old laundry ringer?  I procrastinate making crusts because of the effort, but I don't like store crust.  I make oil crust and roll between sheets of wax paper.  very flaky.

Comment by Idaho Spud on October 21, 2014 at 12:05pm

Michael, some people are lucky, but that knock-you-down gas smell is funny!

From what I've read, natural gas is not as dangerous a propane because natural gas has a very small range of concentrations where it will burn.  Too little or too much and it will not burn.  That's probably why we don't hear of more houses going sky high.

Comment by Deidre on October 21, 2014 at 11:51am
Does anyone here make homemade pumpkin pies? I do. If you are interested in how to roast the pumpkin I'll post a recipe. :)

Hope you guys are doing well.

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