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Food!

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

Members: 46
Latest Activity: on Sunday

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

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Comment by sk8eycat on December 11, 2014 at 7:38pm

I want to smell those!

*sniff*

Comment by Pat on December 11, 2014 at 8:49am

Randall, I suspect that some that "fresh produce" you're referring to is out of season items, like tomatoes and melons. It may be in season in California and Florida, but it's generally not picked off the vine, in December, in Wisconsin and Minnesota. People are so used to being able to purchase produce out of season (for the area in which they reside), they just end end doing the rest of their purchases at Wal Mart or Kroger. It may not be quality, but in a word - convenience.

Comment by Randall Smith on December 11, 2014 at 7:26am

My organic farmer kids enjoyed their weekend in Columbus OH attending an ACRES convention. They needed to be among like-minded people to boost their morale. The sustainable food market can be frustrating. Why people continue to buy their "fresh produce" at Wal-Mart or Kroger's is beyond comprehension. It's a battle for the small local farmer.

Comment by sk8eycat on December 8, 2014 at 8:03pm

Calling lunch "dinner," os SO farm country.....  My family has always called the evening meal "dinner."  And I always think of the line, "Dinner in the Diner/ Nothing could be finer....la-la-la"

@Patricia: I have a book your husband might enjoy, it's Dining By Rail....he might be able to pick up a relatively inexpensive copy at Half.com.  It tells the history of dining cars, from the first passenger train (with NO dining car) up to the advent of Amtrak. With over 300 of the favorite recipes from I don't know how many railroads....including MY #1 fave....Union Pacific's Barbecued Lamb Shanks.  Die-VOON! 

Comment by Randall Smith on December 8, 2014 at 7:27am

What a coincidence, Patricia. I, too, had a pork tenderloin for supper (or dinner), except that I grilled it over coals in my wood burner. Had to be careful not to overcook them (3--two saved for later). However, I made a sandwich out of mine, with a seasoned egg. I had collards and acorn squash as sides (plus fruit and a salad).

Comment by Pat on December 7, 2014 at 8:43am

@ Carl. Gives whole new meaning to the task of cleaning up after dinner.

Comment by Daniel W on December 7, 2014 at 8:19am

I'm glad they wore protective eyewear.  One can never be too careful when cooking.

Comment by Randall Smith on December 7, 2014 at 7:24am

Carl, that was so awesome! What a way to prepare shrimp!

Comment by sk8eycat on December 7, 2014 at 4:09am

WTF was THAT?

Comment by The Flying Atheist on December 6, 2014 at 10:17pm

 

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