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Food!

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Discussion Forum

Live longer, don't eat bacon and sausage

Started by Ruth Anthony-Gardner. Last reply by Michael Penn on Friday. 3 Replies

Parmesan that's cheddar- and mozzarella-laced wood pulp

Started by Ruth Anthony-Gardner. Last reply by Ruth Anthony-Gardner Apr 9. 4 Replies

Tuna's not greener than pork!

Started by Ruth Anthony-Gardner. Last reply by Plinius Mar 20. 3 Replies

Happy (belated) Pi Day! (3/14)

Started by Grinning Cat. Last reply by Grinning Cat Mar 14. 22 Replies

Eat Insects to Help with Climate Change.

Started by Daniel W. Last reply by Joan Denoo Jan 30. 12 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jan 19. 22 Replies

Beware of Brassicas

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Beer, Beer, Glorious Beer!

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Comment by Plinius on September 12, 2014 at 1:05am

They told me cooking pears turn red during the cooking. But all the recipes I read prescribe something red at the end of the cooking time; red sugar, berries, wine or berry juice. I'll try again if there's some time left today, and see what happens.

Comment by Joan Denoo on September 11, 2014 at 11:14pm

Patricia, I just now read your response to Chris. Didn't mean to repeat about red pears. 

Comment by Joan Denoo on September 11, 2014 at 11:13pm

Chris, I wonder if "They told me the pears would turn red" meant they would turn red when they are ripe?

Comment by Bertold Brautigan on September 11, 2014 at 2:01pm

I always thought it must be my imagination that shaking ketchup helped.

Comment by Idaho Spud on September 11, 2014 at 9:11am

Something I just read that I didn't know:  Ketchup is a non-Newtonian fluid.  It's viscosity is reduced when it is disturbed, which is why it's easier to pour ketchup out of a bottle after you shake it up.

Comment by Pat on September 9, 2014 at 11:29am

Chris, I have no idea about cooking pears that turn red on their own. Never heard of it. However, if they are cooked in wine, or some other medium, then they would turn red and have an added flavor. I'm with Joan in that I don't believe food coloring will add anything to the tast

Comment by Joan Denoo on September 9, 2014 at 11:20am

Chris, I have no idea about cooking pears that turn red. I highly doubt the color is from food coloring. I Googled, and found a nice article about pears. 

Pear Varieties

Comment by Joan Denoo on September 9, 2014 at 11:02am

Randy, when I make Swedish pancakes, I assemble all the ingredients the night before. The leavening is the eggs, so I don't have to worry about losing their lightness. 

I failed to include the citation and she is such a dear little one; here is a paragraph from this recipe page: 

African pancakes 

http://africanbites.com/?p=3834

"These tender pancakes are a cross between crepe and  American pancakes – a  little thicker than crepes but not as thick as American pancakes . They are comparable to South African or Swedish pancakes , I call them  African pancakes because to be honest , there is no  name for it , other than pancakes . This is the pancake I know   from   Cameroon , West Africa, where I grew up, with slight variations. I can’t seem to get anything like  this in restaurants or maybe it is just comfort food to me , one that has to be homemade."

Comment by Plinius on September 9, 2014 at 10:16am

I came home with a gift of cooking pears - more than 5 kilos! They told me the pears would turn red, but when I put them in the pan they stayed whitish. I think I don't understand everything about cooking pears... Should I use food colouring? But why? Is there any difference in the taste when they are red? Educate me! 

Comment by Idaho Spud on September 9, 2014 at 9:02am

My red raspberries have been producing for several weeks now, but they never get a chance to go will anything.  They get eaten immediately after being picked from the vine.  Of course, I don't have enough to ever get full from eating them fresh.

 

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