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Discussion Forum

Food Fraud

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Aug 8. 3 Replies


Started by Idaho Spud. Last reply by Idaho Spud Jul 24. 20 Replies

Exploding Pyrex

Started by Idaho Spud. Last reply by Idaho Spud Jul 4. 9 Replies

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

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Comment by Randall Smith on January 10, 2015 at 8:02am

Baked a strawberry pie yesterday. Actually, it was a no-bake pie. But, I didn't bake the crust long enough. After eating a slice, I thought I'd try reheating the whole pie, but that only "melted" the jello mix. So I wound up with a soggy strawberry soup. Crud. At least the recipe called for only 1/3 cup of sugar which is good for my sugar restriction "diet". 

Comment by Idaho Spud on January 9, 2015 at 2:24pm

That's great Patricia.  

Comment by Idaho Spud on January 9, 2015 at 1:55pm

Patricia, I agree with FA.  Would love the smell of your bread permeated house.

Maybe all this bread talk will get me to making my own bread again.  It's been too long.

Comment by The Flying Atheist on January 9, 2015 at 1:48pm

Patricia, it sounds like you always have something baking in the oven.  I bet your house smells wonderful.  :)

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. 


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