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Food!

All about food!
Making food.
Eating food.
Where food comes from.
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Members: 48
Latest Activity: on Tuesday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Food Fraud

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Aug 8. 3 Replies

Timers

Started by Idaho Spud. Last reply by Idaho Spud Jul 24. 20 Replies

Exploding Pyrex

Started by Idaho Spud. Last reply by Idaho Spud Jul 4. 9 Replies

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) Jun 17. 2 Replies

Seafood will be far less nutritious

Started by Ruth Anthony-Gardner May 29. 0 Replies

Comment Wall

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Comment by Idaho Spud on March 1, 2015 at 4:07pm

I like ginger snaps from the store, and have been meaning to make some myself, but keep putting it off.  Is gingerbread similar to ginger snap cookies?  Never had ginger cake.

Comment by Michael Penn on March 1, 2015 at 4:06pm

Our sugar in America is highly refined. In Kenya they use raw sugar a lot and it is brown in color. Actually I think it is better that way.

Comment by Daniel W on March 1, 2015 at 3:54pm

Now I have to make a ginger cake.  With lemon sauce.

Comment by Idaho Spud on March 1, 2015 at 3:49pm

I did recently use several pints of dry chocolate mix made for hot chocolate that were 16 years old and didn't get sick from it.

I had them stored in my 60 degree F basement in sealed jars with water &/or oxygen absorbing packets in them.

Comment by Pat on March 1, 2015 at 3:45pm

Ginger cake! R'amen, bro.

Comment by Daniel W on March 1, 2015 at 3:40pm

I don't think anything would grow in granular sugar.I have had moldy maple syrup.

Speaking of which, maple syrup is good in oatmeal.  It's still sugar, of course.  Honey, too.  I like the local raw honey, much more flavorful compared to the sterilized ultrafiltered Sue Bee stuff.

Pat, I have molasses sitting around too.  Makes really good gingerbread and ginger cake.

Comment by Idaho Spud on March 1, 2015 at 3:28pm

I like molasses, but forgot to use it so often, that I finally stopped buying it.  I think I'll try it again.

I've read that sugar is used as a preservative, so it will store nearly forever, but I've also read that they can have dangerous bacteria grow in them and should be thrown out when old, so I've started throwing-out sugars after a couple of years.

Comment by Pat on March 1, 2015 at 3:05pm

I must be a kitchen nerd, Daniel, because I do have molasses sitting around. I use it in lieu of sugar when I'm making a brine for a pork roast.

Comment by Daniel W on March 1, 2015 at 2:56pm
Comment by Daniel W on March 1, 2015 at 2:55pm

Brown sugar is white sugar, with a little molasses added

Martha Stewart tells you how to make brown sugar, if you have white sugar and molasses sitting around.  So you don't have to buy both.  Not that many people have molasses sitting around, but it's a wonderful flavor.

 

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