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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
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How and why of food.
Bon appetit!

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Latest Activity: 20 hours ago

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

Timers

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

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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.

Comment by Idaho Spud on November 4, 2014 at 12:25pm

My mention of salt & pepper reminded me that I've started adding Monosodium Glutamate to food as well, since I've read reliable articles saying there is no evidence that it causes any health problems.

I'm not yet sure how much it enhances flavor.  I'll have to design some experiments to find out.

Comment by Idaho Spud on November 4, 2014 at 12:22pm

I don't care for lentils or barley, but like all other kinds of legumes. Split peas are one of my favorites and they are very inexpensive.  I eat them all the time, usually with just margarine, salt & pepper.

Comment by The Flying Atheist on November 4, 2014 at 12:09pm

I love my crock pot/slow cooker.  I can make a large amount of food at a low cost for both immediate consumption and for freezing. 

Comment by Pat on November 4, 2014 at 12:00pm

Daniel, what I do with the slow cooker is get everything ready the night before. If it's something I don't have to soak, like for beef, mushroom and barley stew, I'll put everything except the liquid in the crock pot the night before, and put the removable container in the fridge. That way, when I wake up, all I have to do is toss whatever's left into the crock pot, put the lid on, and set the timer.

It really is a "Cthulhu send" for a lazy single guy. Now, I just need to get a good recipe for slow cooker lentil stew.

Comment by Daniel Wachenheim on November 4, 2014 at 11:44am

I love lentils, dried black beans, dried garbanzo beans.  With my schedule, beans that need soaking make it harder to plan, and sometimes I waste them by soaking and not carrying through with what I want to do.

I also love making my own bread, but I am not convinced that is more economical than buying bread.  Maybe - especially if saving starter from one loaf to the next.  Again, there is the time and energy issue.

We don't do much eating out.  Almost never.  I don't get a lunch break, working 10 hour days, so I have to take food with me.  So need to retire...  so need it.

We waste some food because I buy something with the best of intentions to prepare it, then don't and it spoils.

On the dried stuff list, I also like barley.  It's great for stews, and very cheap.

Comment by Pat on November 4, 2014 at 11:34am

Now that winter is closing on on us, I break out the slow cooker/crock pot. Today, I have ham and beans which will be ready when I get home. 1 pound bag of great northern beans, which I soaked overnight, a couple of smoked ham hocks I got from a very rural store ($4.00 worth makes two batches - I froze the other half for later use), some chopped up leftover ham, and a few herbs with salt and pepper. It will feed me for a week for just about $2.00 a day.

Comment by Plinius on November 4, 2014 at 10:48am

I usually eat frugal for different reasons; green living is not compatible with very elaborate cooking, I'm always dieting (and never getting anywhere), I haven't got much tme for cooking and my income is below average,

So any frugal recipe is welcome!

Comment by sk8eycat on November 4, 2014 at 10:29am

Randall, I, too like the "real" flavor of most foods....especially veg.  I do like "decorating" baked potatoes with bacon, or cheese, or other goodies, but salt, pepper, and butter are just fine.  (And I like the skin baked till it's crispy.)

That is one of my main objections to adding large amounts of garlic to everything; besides making your breath and skin stink, it totally overwhelms the natural flavor of veg, and delicate things like shrimp.  I think it was originally used to hide the fact that meats and vegetables tended to go "off" after a few days....in the ages before refrigeration.  I have read in many sources that this was the main reason the French came up with all those elaborate sauces.

I wonder if that's also true of highly spiced (hot peppers) cuisines....

 

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