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Fervet olla, vivit amicitia.

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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

Comment Wall


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Comment by Plinius on January 9, 2015 at 10:45am

I store sliced bread in portions in the freezer, it takes a few minutes but the bread tastes like new baked and the small packets thaw quickly - also important because I have no microwave.

Comment by Idaho Spud on January 9, 2015 at 10:34am

I think it was Felaine that said to freeze bread rather than refrigerate it.  Up until then, I had been refrigerating mine after a few days at room temperature, then freezing it after a few day in the refrigerator.

I've started reading about it and from what I've read, refrigerating bread makes it unpalatable much faster than freezing, or even room temperature.

I've also read that it should be left at room temperature no more than a day or two for best taste, but for store bread, there may be a new preservative that allows a longer storage time.

I would appreciate any new or better information from you guys& gals.

Comment by Randall Smith on January 9, 2015 at 7:45am

I guess I assumed it was you, Patricia--you're so wise and all! I actually freeze my bread, I eat so little. It's just another processed food that I try to avoid. But a turkey or cheese sandwich sounds good every now and then!

Comment by Idaho Spud on January 8, 2015 at 12:41pm

Randy, I thought of something that you probably already know.  I don't think I've made soda bread, but making other kinds that are sticky, I've found that wetting my hands with oil helps.

Comment by Randall Smith on January 8, 2015 at 7:49am

Thanks all. When I washed my hands, I noticed the dough came off rather easily. I'll pre-moisten them next time. I do have dried cranberries, but I didn't add any. Again, next time. Patricia once said "never refrigerate bread". Even soda bread? No preservatives in it.

Comment by Joan Denoo on January 7, 2015 at 8:56pm

Rany, I know what you mean about soda bread. The way I do it is run my hands under the warm water faucet and then start the kneading process for three or four times, but no more. Just enough to get the lump of ingredients together. 

Comment by Pat on January 7, 2015 at 8:01pm

Randy, no suggestions on the stickiness. Nature of the beast, as it were. However, I hope you used currants and not raisins. Irish myself here, and I like the original :-)

Comment by Randall Smith on January 7, 2015 at 8:00am

Made Irish soda bread yesterday. It's delicious, but a mess to prepare. Any suggestions on how to knead it without it sticking to your hands? It was like glue!

Comment by Bertold Brautigan on January 6, 2015 at 7:53am

Nice going, Randy! I'm attempting to drop a few pounds myself, but the spirit isn't willing and the flesh is weak.

Comment by Randall Smith on January 6, 2015 at 7:49am

I did it! Except for one "kiss", I went the whole day without sugar! I subsituted apple sauce for brown sugar on my Delicata squash, and it tasted fine. My yogurt had sugar in it, but that was about it. I'm going to try to alternate my days - sugarless on odd. Am I strong enough?


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