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Members: 48
Latest Activity: 9 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

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

Comment Wall


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Comment by Patricia on Sunday

Omelettes, chow mein, & coffee......some favourites.

Comment by Randall Smith on Sunday

Carl, when you added that last sentence, I thought "Oooh-this could belong in the "learnerscoffeegroup" group. But, it's good here.

My latest "creation" was a shrimp chow mien.  I was happy to find water chestnuts at the grocery store. Shrimp was out of my freezer from the Mexico Beach area of Florida's panhandle.

Comment by The Flying Atheist on Friday

Daniel, that bread looks and sounds wonderful.

I made a very good omelette for breakfast this morning.  Filled with cheddar cheese and precooked potatoes with olive oil, pepper, paprika, and hot sauce.  And coffee, of course!

Comment by Patricia on Friday

Looking good Daniel.

Comment by Randall Smith on September 15, 2017 at 6:47am

Lookin' good, Daniel. Equally tasty, I'm sure.

Like you, it's mostly "garden fresh" foods for most of my meals. And, according to that Plant Paradox book I referred to previously, I'm eating all the "wrong" foods, including fruits (apples, peaches, pears).

I did make a pretty good breakfast casserole consisting of eggs, bacon, tomatoes, onion, mild peppers, and, of course, cheese (bread on the bottom). Since prep and cook time was long, I made it the evening before.

Comment by Idaho Spud on September 15, 2017 at 5:46am

Sounds tasty.  Mmmmmm.

Comment by Daniel W on September 14, 2017 at 10:27pm

Here's the sourdough loaf I made today.  To the usual bread recipe for one loaf, I added jalapeno slices and small chunks of extra sharp cheddar.  To prepare the jalapenos, I sliced very thin using a mandolin, then sauteed a few minutes in olive oil.  The cheddar chunks were about 2 mm by 4mm by 4mm.  Once baked, the cheddar chunks melted into the loaf, leaving holes and orange halos.  Very tasty bread, especially toasted with some butter.

Comment by Daniel W on September 14, 2017 at 9:46am

Randy, todsy's sourough bread will have little chunks of cheddar, and sauted jalapenos.  Yezterday's had sundried tomatoes, olive oil, pine nuts, and a pinch of hot pepper flakes.

This time of year,it's mostly from the kitchen garden.  Lots of potatoes, sweet corn, tomatoes... 

How about your kitchen?

Comment by Randall Smith on September 14, 2017 at 6:56am

So, what's cooking out there? Anything special on the menu or in the oven?

Comment by Randall Smith on September 5, 2017 at 6:46am

Good idea, Daniel. My cast iron skillets are "on display" sitting on the stove! I'm constantly moving them around.


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