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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum


Started by Idaho Spud. Last reply by Daniel W Aug 12. 18 Replies

Vegan isn't most sustainable diet

Started by Ruth Anthony-Gardner. Last reply by Daniel W Aug 5. 1 Reply

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

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 5 Replies

Live longer, don't eat bacon and sausage

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 6 Replies

Tuna's not greener than pork!

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

Comment Wall


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Comment by Randall Smith on August 16, 2016 at 7:05am

Pollan is "The Man". My SIL worships him.

Comment by Daniel W on August 15, 2016 at 12:32pm
A talk by Michael Pollan on food, Amazing, revolutionary thinking about food, cooking, healthy cooking and eating, corporate food industry social engineering of our eating lifestyles.
Comment by Daniel W on August 15, 2016 at 12:01pm
Spud, I really dont think you can go wrong with sourdough or sauerkraut. The beneficial bacteria dominate the culture without giving bad ones a chance. You can smell the result - sour or sour/alcoholic. Ive never heard of a case of food poisoning with either, but there are many cases from grocery store produce and meat.

With sourkraut, it's the salty brine that prevents bad bacteria from growing. The lactic acid bacteria love it, so they take over and make acid. The acid preserves the food.

With sourdough, the lactic acid and alcohol in the starter prevent bad bacteria from groeing.

Only slightly off that topic, I watched Michael Pollan's "Cooked: Air" chapter on netflix. Really amazing. He describes how we remove all of the beneficisl nutrients from white flour, then use additives to preserve it and make bread a factory food. Then, we stopped skow fermentation (sourdough) ehinch releases nutrients from wheat flour and nourish us, instead using fast yeast that just give a rise and some yeasty flavor. im going to try a slower sourdough whole wheat next.
Comment by Idaho Spud on August 12, 2016 at 4:33pm

I would love to make my own sourdough bread, but I'm leery about the wrong bacteria multiplying in it and causing food poisoning.  Same goes for Kefir and Yogurt.

Comment by Daniel W on August 12, 2016 at 2:16pm
Randy, was your egg substitute in something that needed it as binder?
i want something better for lentil loaf. Mine crumbles too much.
Still thinking about making a rhubarb pie today. There us sourdough rising now in the bread pan.
Comment by Randall Smith on August 12, 2016 at 10:02am

Daniel, you sound like me--the king of substitutes!  I recently mixed 1 tbsp ground flax seed with 3 tbsp water for my "egg". Worked fine. I have some very nice green pumpkins, so my pie will have to wait. But I did make a frozen blueberry pie with evap. milk and half a can of frozen lemonade (graham cracker crust). Rich tasting, but refreshing.

Comment by Daniel W on August 11, 2016 at 7:47pm
Randy you are eating well!

Im getting more fresh corn on the cob, now. It's so good! First fresh beefsteak tomato today. Sometimes summer is heaven!

Made a punkin pie. Had an ingredient emergency - the evap milk was bad - brown with crud in the bottom. Ick. Did some web research, can substitute reg milk and mix 1 tablespoon starch with the dry ingredients before combining. I didnt even have milk, but did have dry milk. So - mixed the starch with the dry ingredients, mixed up dry milk to volume to replace the evap milk, and prayed to the pie goddess.

Result: great pie!

I always wondered if those pumpkin pie recipes that require evap milk really need evap milk. What purpose does it serve? Not needed for the sweetness. Starch works as thickener, plus there are the eggs. This pie was a little softer, but I had also used butternut squash puree that I roasted and froze last year, and it was more liquid than my usual pumpkin puree.
Comment by Qiana-Maieev on August 9, 2016 at 1:35pm


Comment by Randall Smith on August 9, 2016 at 8:06am

For only the second time all summer, I prepared my supper on the grill--charcoaled. Since there's only me to cook for, I loaded the grill up. Chicken, salmon, corn on the cob, potatoes, even green beans. All but the chicken was in foil. I will get four meals out of one grilling. The corn was especially good!

Comment by Randall Smith on August 3, 2016 at 7:54am

Good ideas, everyone. There are so many different ways to prepare greens, and it's fun to experiment with combinations.

About 3 months ago, I decided to try being an alternate day vegetarian. Turns out, I haven't had meat in two weeks in a row. My streak will end tonight, however, with a BLT. At least the bacon is from free-range pigs, thanks to my organic farm kids.


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