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All about food.
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I even eat a lot of canned things but some I drain and add fresh water, or better yet, beef or chicken broth. Sometimes I add fresh spinach to a can of soup this way. There's lots of ways to eat and cut down that sodium that you know is inside canned goods.
As for skillets I have 2 cast iron and one copper skillet. I use them all but prefer the cast iron.
Patricia, I know what you mean, it is difficult for me to create the kinds of meals I used to make when my children were at home. When I was cooking for Cary and me, Cary did most of the cooking and he was a wonderful cook, I made mostly one skillet dinners with an easy salad. I made all the salads. Here at L&L's, I do most of the meals but I start in the morning so that I can break the prep and cooking work into into smaller tasks. I still make mostly one skillet dinners with huge salads. I use young leaves of kale from the greenhouse in my salads; I haven't been to the greenhouse since the snows started Nov. 3.
I have simplifies our meals by quite a lit. Due to the physical issues of standing, I have to do easy & simple.
That's my attitude toward food as well. It seems like too many people love to scare themselves and other people.
I like that NY Times article, Daniel. It pretty much sums up my attitude toward food and eating.
I enjoy the tiny baby octopi, but larger ones are too tough. My teeth are no longer up for eating pencil eraser-like food.
I very much like fresh octopus; I don't think I have ever had canned. I'm not sure I want to try it. Maybe if someone else buys it and I can get a taste of it.
Yes, some terminology leaves a lot to be desired.
Patricia, I'm not sure which is tougher.
I've resolved the question of what the canned cephalopod is. I looked for some from Peru (where the can I bought was from), and see that they sell "octopus style" calamari. I finally realized that's what my can meant when it said "style/prepared from calamari", so it's not octopus, it's squid.
Spud, was the canned or frozen tougher? I've only tried the restaurant cooked so no idea what doing my own would be like..
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