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Comment by Pat on March 1, 2015 at 4:20pm

Spud, ginger snaps are crunchy cookies. Really good, which I use for a crust for pumpkin cheesecake.

Gingerbread (in my experience) are the cookies in the shape of people and thicker and more chewy. Think ginger bread houses.

Ginger cake is just that. A moist cake baked in loaf pans or a round cake on a sheet pan. Lemon sauce is delicious on it.

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 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 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 Joan Denoo on March 1, 2015 at 2:29pm

I am puzzled, why is brown sugar better than white? Brown sugar contains carbohydrates. I realize there is more refining in white sugar and white flower, but the carbs continue to be what causes harm.  

What sugar substitutes can one use other than Splenda, and the others? They all leave a metallic taste in my mouth. 

I like agave nectar. What is your judgment about carbs on that product? 

Comment by Randall Smith on March 1, 2015 at 7:55am

Oops--"awful without it"

Comment by Randall Smith on March 1, 2015 at 7:54am

Felaine, what's your source on "brown sugar being okay"? If true, I'm all in! My hot oat meal this morning was awful with it. I tried Stevia, but it was still bland. (Today is my alternate "sugar-free" day.)

While I've always been thin (120 lbs), I've eaten sugary and high carb foods forever. Guess my metabolism rate is high. However, I've only recently learned that sugars can cause more damage than just obesity, and that we're all better off without it.

I never read about the Atkins Diet because I mistakenly thought it was all a big joke. I was duped by the FDA, etc., thinking "eating fat made you fat". So wrong. Low fat food promotions mask the fact they have added sugars (i.e., salad dressings).

At age 72 (this month), I'm still learning. Thanks, "teachers"! 


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