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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Nov 24. 4 Replies

Umami - why we catsup, cheese, and fries

Started by Daniel Wachenheim. Last reply by The Flying Atheist Oct 6. 1 Reply

A Map Of Where Your Food Originated May Surprise You

Started by Joan Denoo. Last reply by Daniel Wachenheim Oct 5. 4 Replies

Chicken stock

Started by Joan Denoo Sep 28. 0 Replies


Started by Idaho Spud. Last reply by Daniel Wachenheim Aug 12. 18 Replies

Vegan isn't most sustainable diet

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Aug 5. 1 Reply

The amazing incredible awesome fantastic potato.

Started by Daniel Wachenheim. Last reply by Qiana-Maieev Jun 19. 13 Replies

Comment Wall


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Comment by sk8eycat on November 5, 2014 at 11:40am

A (late) friend who was the original Art Director at MAD Magazine once wrote to me that they DID make garlic ice cream at the office. Or tried to.  It wasn't very successful.  Or popular.

I would have been out the door and heading for Penn Station.

Comment by Daniel Wachenheim on November 5, 2014 at 8:12am
I am still eating garlic I grew this year. I harvested a big box full. i agree with GC, it's a major food group.

Garlic ice cream? Probably not. I could maybe see black pepper ice cream. I've had sweet tea containing black pepper - not bad.
Comment by Bertold Brautigan on November 5, 2014 at 7:48am

GC - There's a little town just south of San Jose called Gilroy that's known for its garlic festival. One the big features is the garlic ice cream. (Haven't been brave enough to try it.) I've had wonderful black pepper ice cream though.

Comment by Pat on November 5, 2014 at 7:31am

Crock pot ham and beans came out great. Speaking of spicing things up, I added a little salt, fresh cracked pepper, thyme, a little Mexican oregano, bay leaves, a couple of healthy dashes of white pepper, and garlic and onion powder. 

Comment by Randall Smith on November 5, 2014 at 7:21am

Pat, I'm happy you mentioned using a crock pot. I had garbonzo beans soaking and will now toss them into a pot of cabbage and sausage for tonight's supper. Yes, and garlic, onion, and spices. I've been eating a lot of Brassicas lately which I think has caused some digestive problems. 'Tis the season! I'll recover.

Comment by Grinning Cat on November 5, 2014 at 12:01am

Garlic is a food group!

Roasted and mellowed, it's a vegetable on its own. As a seasoning, it goes with many things. (Maybe not chocolate.)

Comment by Daniel Wachenheim on November 4, 2014 at 10:52pm

I'm more on the spice it up side.  Lots of garlic, peppers, onions.  For casseroles, those and usually some thyme.  For potatoes, rosemary or oregano.  Lots of salsa. I used to eat a lot of hot pepper but since my surgery it always gives me hiccups.   I guess I'm just a spicy kind of guy!

Comment by Joan Denoo on November 4, 2014 at 10:18pm

We seem to be a group of people who like the natural flavor of vegetables without adornment. Salt and pepper and butter on most veg's are my favorite. I like fruits just as they come off the tree or bush. Sometimes I top fruit with plain yogurt.

This kind of meal preparation makes cooking easy, eating delightful, and cleanup a piece of cake. I used to bake a lot when the kids lived at home, but no more. Cary is here to eat baked goods, but he likes to have one or two pieces and the rest goes into the freezer. 

My diabetes requires low sugar and I am now used to restricting my carbohydrates. 

Raw unroasted and unsalted from the organic section of the store taste so good after I roast them for about two hours in a 150 degree oven.

I some of the roasted nuts go into tiny paper cupcakes and I dribble melted dark chocolate over them and put them in the frig in plastic containers. I take out one or two a day and that satisfies my sweet tooth.  

Comment by Pat on November 4, 2014 at 6:51pm

As to MSG, I'm not going to actually say one way or another. However, last night, I had Chinese takeout for dinner, and have no idea if there was MSG in it or not, though I strongly suspect there was. All I can say is this morning, my blood glucose was slightly higher than the International Space Station. And, when I make my own homemade stir fry, it stays low.

Just sayin'.

Comment by sk8eycat on November 4, 2014 at 12:42pm

MSG does NOT "enhance flavor," it's a drug that enhances/intensifies your perception of flavor.

Some people have no problem with it, but others (like moi) have heart palpitations, and worse symptoms....and/or migraines.  They aren't permanent health problems, but they can be painful for several hours (or days), and interfere with whatever you'd rather be doing in the meantime.

I have not had the rapid heartbeat in years since I started buying from Chinese restaurants that don't use MSG.

Or, as Martin Yan demonstrated on one of his shows: "You know what a good Chinese cook does with MSG?" (Holding up a glass jar of the white stuff, and pausing for a second.)  He then let go of the jar so that it fell on the floor and broke, and he kicked the mess to the side while they went to a commercial.

Fresh, flavorful food is MUCH better.


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