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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
What you don't like.
Recipes.
How and why of food.
Bon appetit!

Members: 46
Latest Activity: yesterday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

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

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel W Nov 24, 2016. 4 Replies

Umami - why we catsup, cheese, and fries

Started by Daniel W. Last reply by The Flying Atheist Oct 6, 2016. 1 Reply

Chicken stock

Started by Joan Denoo Sep 28, 2016. 0 Replies

Marion Nestle’s “The Farm Bill Drove Me Insane”

Started by Joan Denoo. Last reply by Joan Denoo Sep 8, 2016. 1 Reply

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Comment by k.h. ky on January 14, 2015 at 6:26pm
Thanks Daniel, Patricia. Please call me Kathy if you like. I went out and bought both chamomile and black chain. Now I'm going to drink some ;)
Comment by Daniel W on January 14, 2015 at 3:07pm
mildly not moldly
Comment by Daniel W on January 14, 2015 at 3:07pm
k.h., I make a lot of use of the chai tea. Store brand, Stash, and some other brands are good. The essential oils of cinnamon and clove with black tea are moldly anesthetic. I use a spoon of local unpasteurized raw honey which I think tastes very good and is slso more soothing than Sue Bee.
Comment by Idaho Spud on January 13, 2015 at 10:05am

I just had mac & cheese for breakfast.  Delicious.  Added a couple of eggs, but was too lazy to add vegetables.

Comment by Randall Smith on January 13, 2015 at 7:42am

I think my "comfort food for the day" will be mac and cheese. I toss in broccoli, maybe some sausage.

Comment by Pat on January 12, 2015 at 3:55pm

Thanks Patricia.  Too bad it's a 2,400+ mile drive for me.

Comment by Pat on January 12, 2015 at 11:31am

Well, the barley soup/stew came out great, even if I do say so myself. Wonderful meal for a cold winter's evening. Only problem (a major one) is the oven on my stove gave out, so I couldn't make any bread. Another expense I don't need!!!! AAAAGGHHHH!!!!!!

Comment by sk8eycat on January 11, 2015 at 1:39pm

Randall, just cook a cup or two of barley separately...in broth, preferably....then add it to the soup pot when the beans, or whatever,  are done.

I've done that for more years than I can count, and it works fine.

Comment by Bertold Brautigan on January 11, 2015 at 12:04pm

I love barley or wild rice as a nice hearty addition to a soup or stew, which are always great in winter.

My proofreading skills have been steadily eroding for a while. I'll occasionally find a blatant spelling error on a PowerPoint slide I've used several times. Embarrassing!

Comment by Randall Smith on January 11, 2015 at 7:38am

Is soup considered a "comfort food"? I pulled out 5 soup recipes from my recipe box. No "barely" soup. Maybe lentil. Decision time.

 

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