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Discussion Forum

Your food and fracking wastewater irrigation

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

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Ruth Anthony-Gardner Aug 19. 18 Replies

A fried alga that tastes like bacon

Started by Ruth Anthony-Gardner. Last reply by Idaho Spud Jul 20. 6 Replies

Beware of Brassicas

Started by Ruth Anthony-Gardner. Last reply by Plinius Jul 16. 6 Replies


Started by Idaho Spud. Last reply by tom sarbeck Jun 26. 16 Replies

Pretty Damn Good Potato Salad.

Started by Daniel W. Last reply by tom sarbeck Jun 17. 5 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Daniel W Jun 14. 77 Replies

Comment Wall


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Comment by The Flying Atheist on September 25, 2014 at 7:40am

I find that after using my garlic press, if I immediately soak it in water, it's easy to clean because the garlic doesn't get sticky and clog up the holes. 

Comment by Pat on September 25, 2014 at 7:29am

Randall, I rarely use my garlic press, and for the same reasons as you. Pain in the backside to clean. Besides, I take a chef's knife, putting it flat over the clove, and smack the snot out of it. Paper comes right off, and some of the juice is released. Then, use a small and very sharp paring knife to finely slice it.

Comment by Randall Smith on September 25, 2014 at 7:22am
They say that if one wants to release the valuable juices out of garlic, it must be pressed. I hate using my garlic press because it just gets gummed up and is difficult to clean. Garlic, you know, is one of those "top ten" super foods that is supposed to be so good for you.
Comment by Joan Denoo on September 24, 2014 at 11:22pm

Pat, I use a stone and a steel, very rarely the sharpener. Some knives. however, need a buzz cut. 

Comment by sk8eycat on September 24, 2014 at 7:25pm

When I used to make red sauce from scratch, I never chopped the garlic.  I just peeled the "paper" off a clove or two, stuck a toothpick through it (or them), and removed them from the sauce after it tasted right to me.  THAT gave it just a tiny whiff of the stuff, which is all I could ever tolerate. 

I really can't stand the stench of people who eat it by the handful... raw  Not just their breath, but the awful smell that oozes out of their pores.  We used to have a Korean pool man who would come to the front door for his money...I could smell him from 10 feet away.  Ew.  Kim-chee.

Comment by Pat on September 24, 2014 at 6:46pm

When making a marinara sauce, I learned a trick from an Italian lady from NY (and temporary passionate romance) to get rid of the bitterness of garlic. Shave some carrots very thin. Sautee them in olive oil, and then add the rest of the aromatics and vegetables. The sugars released from the carrots will do better than HFCS or white sugar - and it's natural.

Comment by sk8eycat on September 24, 2014 at 6:05pm

I actually LIKE sweets....sort of.  My tastes have changed in the 15 years since I had to give up most sugars and HFCS.  BUT a long time ago I bought a particular brand (Prego) of red sauce ONCE because it was on sale or was so disgustingly sweet that I actually wrote the company and complained.  Never got an answer.

I also used to like Campbell's condensed Tomato Soup, but now THAT is also gross.  HFCS, again.

Comment by Idaho Spud on September 24, 2014 at 3:00pm

A lot of food and recipes are too sweet for my taste as well Patricia & Randy.

Comment by Randall Smith on September 24, 2014 at 7:07am
My red raspberry crop is unbelievable this year. I made a pie to use up 3 cups. The recipe called for one cup of sugar, but I cut it back to 3/4, and it was still too sweet (for my taste). Come on over for a piece of pie or to pick raspberries. There's aplenty.
Comment by Pat on September 23, 2014 at 6:31pm

Joan, I do have an electric sharpener. Kitchen Aid stainless steel knives here. I use the sharpener sparingly. Whenever I'm going to slice some things up - tomatoes included - I use the steel rod to straighten the blade. It helps a lot.


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