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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: 44 minutes 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 Bertold Brautigan on October 28, 2014 at 1:00pm

Freddies has some nice seasonal honey crisp cider in stock right now, at least up here. The honey crisps were developed at U. of MN, and they're really good. Only problem is, you practically have to sell your car to buy a few, they're so damned expensive.

Comment by Daniel Wachenheim on October 28, 2014 at 12:55pm
Time for Fall Food Festival! It is what you make it.
I would love some fresh apple cider right now.
Comment by Pat on October 28, 2014 at 11:22am

Randall, here's the short version of the recipe.

In a 400 F oven, roast about 1/2 lb of brussel sprouts that have been cleaned, sliced in 1/2 horizontally, and drizzled with a little olive oil, till slightly charred around the edges. While those are roasting, in a cast iron skillet, sautee about 3 or 4 diced pieces of bacon till crisp, along with a thinly sliced medium onion. When the bacon is crisp, remove most of the fat and deglaze the pan with 1/8 cup (2 tbsp) of chicken stock. Add 1 tablespoon of butter, and a peeled, cored and chopped apple (I like Granny Smith's because of the tartness). Add the roasted brussel sprouts, and when those and the apples are heated through, serve on a plate and drizzle with a sherry vinaigrette.

For the vinaigrette, I put 1/3 cup of sherry vinegar, 1 large peeled garlic clove, 1/4 tsp salt, 1/4 tsp pepper, 1 tsp oregano, and 1 tbsp dijon mustard in a blender and turn on high. While blender is running, slowly drizzle in 1/4 cup of good olive oil. You can make it a day ahead.

Comment by Randall Smith on October 28, 2014 at 8:08am

Pat, while I don't grow Granny Smiths, I'll try your recipe with Macs. Sounds yummy.

Comment by Joan Denoo on October 27, 2014 at 1:13pm

Pat, your brussel sprouts recipe sounds perfect. the Granny Smith apples will provide just the right amount of sweetness and bacon is always good on B.S. 

Comment by Joan Denoo on October 27, 2014 at 1:03pm

Chris, I love Dutch food. Here is another using autumn vegetables out of the garden. I haven't made this since I closed down my huge vegetable garden. I don't even have the recipe any more and had to go to Google. 

Dutch Stamppot With Rookworst

Comment by Plinius on October 27, 2014 at 12:12pm

Or an oldfashioned Dutch ´stamppot´recipe:

boil equal parts - e.g. 500 grams of each - sprouts and potatoes together with some salt in a big pan. Drain when ready, mash with a little milk and butter, top with a big handful of grated mature cheese and pepper.

Comment by Pat on October 27, 2014 at 7:31am

Randall, you reminded me of a great brussel sprouts recipe with bacon, onions, granny smith apples, and a sherry vinaigrette. 

Comment by Randall Smith on October 27, 2014 at 7:13am
Autumn is a great time to fuel up on nature's Fall super foods: B.sprouts, broc., caulif., squash (and pumpkin), sweet pots., onions and garlic, apples and pears, parsnips, kale, and more. Enjoy and be healthy!
Comment by Daniel Wachenheim on October 25, 2014 at 8:37pm

Pat, that griddle is reversible, so either the ridged side or flat side can be used.  For some reason, I like the idea of the lines on the tortilla.  Seems artistic.  I thought about using a press - they bubble up so much while cooking -  but I wondered if the press would slow the cooking because it isn't hot.  I don't know.

 

I recently discovered uncooked tortillas.  They are very good.  Ning thinks they are the same as moo shu wrappers, which may lead to new discoveries.

 

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