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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

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

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

Comment Wall


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Comment by sk8eycat on December 20, 2014 at 1:59pm

It has always amused me that so many cultures have turned "desperation food" into ethnic delicacies.  Birds' Nest and Shark Fin soups?  Eww. 

Comment by Idaho Spud on December 20, 2014 at 1:58pm

Sounds good to me Pat.

Comment by Pat on December 20, 2014 at 12:41pm

I guess no one would like this recipe, other than me.

Comment by Michael Penn on December 20, 2014 at 12:08pm

Yes, snails. Years ago I heard words like "S car, go." In my childhood mind I thought of a special car in science fiction stories. Only later did I learn it was snails. Not just snails, but eating snails.


Comment by sk8eycat on December 20, 2014 at 12:03pm

One invasive species I will NEVER eat is snails.  They were imported by a French vintner because he was homesick for them.  Ugh. 

D'ruther eat anchovies, and all they are good for is fishbait.....IMO.

Comment by Daniel W on December 20, 2014 at 9:56am

here - you can eat to help the environment, focusing in invasive species!  Wild boar, and Asian carp come to mind.  I've read that you can eat Kudzu too.

Comment by Pat on December 19, 2014 at 11:45am

Randal, glad to hear you've got your appetite back. I used up all my leftover turkey from Thanksgiving making Tinga de Pavo (a variation of a Mexican chicken dish called Tinga de Pollo). I got the recipe off of various YouTube videos. You can get the videos here. My favorite one is here, but I only use about 1/2 the chipoltle chiles. Those things are some powerful ju-ju..

Comment by Randall Smith on December 19, 2014 at 9:39am

Pat, I have the frozen sweet corn for your soup recipe, but no chicken or turkey. I do like corn chowder with potatoes. Did up a stir fry last night with a bunch of veggies. My appetite is back.

Comment by sk8eycat on December 18, 2014 at 2:10pm

I LOVE the aroma of freshly sliced or grated ginger!  Makes the kitchen smell lovely no matter what you're cooking (or who f*rted).  It also tones down garlic in dishes that call for it. 

Comment by Bertold Brautigan on December 18, 2014 at 12:43pm

Randall - I love fresh ginger and put it in everything from chicken noodle soup to martinis.


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