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Discussion Forum

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

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist May 18. 9 Replies

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

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Comment by Joan Denoo on February 10, 2015 at 4:26pm

I ran across this Eastern European Soups group while looking for a squash recipe. I haven't tried any of these, however, I have had good luck with Barbara RolekEastern European Food Expert

I love Eastern European Soups, especially when I have my jars of seasonings from last summer's harvest. Here is Rolek's 
Top Eastern European Hot Soup Recipes

Comment by Daniel W on February 10, 2015 at 1:02pm
Comment by Daniel W on February 10, 2015 at 1:02pm

Thanks for the bean recipes.  I will work on it!

Comment by Joan Denoo on February 9, 2015 at 3:22am

Michael, I Googled "Spain, recipes, beans" and there were several recipes there. The most common bean was cannellini beans.

Comment by Bertold Brautigan on February 8, 2015 at 10:32am

Michael & Daniel--

This isn't exactly what you're looking for, but it is a fabulous bean dip from Ken Graham's incredible cookbook, Grains,  Rice and Beans.

Comment by Michael Penn on February 8, 2015 at 8:10am

In the 1960's I went to Spain and stayed in a hostal that served the most wonderful beans that I have ever had in my life. Thick and creamy just right. I've never been able to find anything like them since, and even the Mexicans cannot help me. Anyone got an idea what these beans might have been? They were the best I ever tasted.

Comment by Daniel W on February 7, 2015 at 9:56pm
Wow, that would be interesting to learn! I made a reasonable lentil pate, years ago, but have long since lost the recipe. I based it on a description of the real thing, but they are so variable, I would love to have something "standard" to start with.
Comment by Joan Denoo on February 7, 2015 at 9:01pm

We have a fine spice company in Spokane, Michlitch. I sent them an email asking for information about Braunschweiger seasoning. I'll let you know what they say. For the binder, I'll call their sausage maker next week and see what he/she has to say.  

My grandad and dad used to make Braunschweiger in their butcher shop and I liked it very much. I don't have any of their recipes.  

Comment by Daniel W on February 7, 2015 at 8:32pm

I'm wondering if anyone has made home made sausage in a recipe that can be converted to a lentil or garbanzo pâté?  Especially, Braunschweiger or liverwurst. 

The reason is, I feel nostalgia for comfort foods that I grew up with.  One was a meatloaf that my mother made - I use her recipe and make a passable lentil loaf.  It is a little crumbly, but not bad and I love the flavors and nostalgia. 

I used to also like Braunschweiger sandwiches or on crackers.  It was a major comfort food of my childhood.  I have been vegetarian for 35 years.  Zero desire to change that - at this point I have a revulsion to meat.  I never try to convert anyone, I'm just interested in something I can make for myself.  If I knew the flavor ingredients that go into Braunschweiger, I could try to substitute in a hummus-like pate using garbanos, or using lentils, or another bean.  Red kidney beans or red lentils might give the appropriate color.   Lentils have a richness that could substitute fine for me, for the liver aspect, and real liver would make me sick at this point - I just want the spice combination.

I have seen a number of online recipes for making sausages from scratch.  The spice mixture runs the gamut.  It seems peppery with something savory, like pepper+marjoram+cardamon+ some of allspice or nutmeg or cloves.  And onions, I haven't seen garlic used.  Sun Dried tomatoes might add some zing and red color.

Is there is good, traditional tasting spice combination I can start with?

I can do without a binding agent, spreadable is as good as slicing. 

There is a company that makes pretty good vegetarian sausages  - "Field Roast" - but I don't want to drive into Portland to get it at the hippie store.

Comment by sk8eycat on February 7, 2015 at 1:37pm

GC, from that study you would expect a high number of Alzheimer's patients in the American South...they bread and deep-fry everything...did they find that?


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