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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 kathy: ky on February 9, 2017 at 12:52pm
Fresh ginger? I finally bought a piece but I'm not sure what to do with it :)
I know it is beneficial for many things but, so far, I've only made a tea. It was OK.
Anyone have any simple suggestions on what I can add it to?
Comment by Daniel W on February 9, 2017 at 9:33am

Randy, that sounds good!  I would like if there was an Aldi here, but Winco works out well and is employee owned, so that is good in my book.

Just started the morning's woodstove fire.  Checked NY times over coffee, then figure out breakfast.  Probably potatoes and an egg.  Got fixings for Thai salad rolls for lunch.  If thise work out there might be pad thai tomorrow.  Probably noodles tonight.

Comment by Randall Smith on February 9, 2017 at 7:22am

My "chop suey" turned out tasty. I couldn't find water chestnuts or sprouts, and thought I'd have to go somewhere else. But amazingly, at the checkout counter, there were chestnuts sitting alone! Wow! No bean sprouts, but I substituted shredded cabbage and broccoli. My "bed" was leftover bulgur wheat. Yum.

Comment by Randall Smith on February 6, 2017 at 7:02am

Pecan pie for you, Daniel, and a rhubarb crisp for me. I'm trying to work through my loaded freezer. Sometimes, it seems bottomless.

Off to Aldi this morning to find ingredients for "chop suey", American style, if there is such a thing. I'm not sure if I've ever made it before.

Comment by Joan Denoo on February 5, 2017 at 9:50pm

Danial, wish we could gather in your new kitchen and eat pecan pie while we figured out a strategy to overcome current events that are so dreadful and develop a pro-active plan for a better future for America. 

Comment by Daniel W on February 5, 2017 at 9:31pm

Kathy that's funny!  Glad it wasn't worse.

Comment by Daniel W on February 5, 2017 at 9:31pm

Kind of depressed with Ning being in China now.  I cooked a pecan pie tonight.  This time used dark corn syrup.  The smell is awesome.  Trying the noodle casserole with cauliflower instead of broccoli.  I probably should have let the broccoli one cook a little longer, they weren't fully tender but I like them not too overdone.  We'll see with this one.

While I was cleaning out the soon-to-be pantry I found a big bag of dry noodles.  These were the thick slow cooking type.  I tried cooking some but they tasted weird, so the chickens will get them.

Comment by kathy: ky on February 5, 2017 at 9:13pm
He was never allowed to cook again. Lol
Comment by Joan Denoo on February 5, 2017 at 4:46pm

Kathy, I hope your sister took the cooking chores away from her husband until and unless he received some training!

Comment by Joan Denoo on February 5, 2017 at 4:43pm

Spud, everything you put your mind to, you become proficient. Cooking is the same way. With the internet as your guide, you can become a Master Chef in no time. I know you wouldn't be as dumb as those others, even if you were not attentive to details. 

My procedure is the usual one, decide what the protein will be, then build the carbohydrates and fresh fruits and vegetables around that. For example, if you are going to get your protein from beans, what tastes good with beans? 

Rice is a good choice because beans and rice form a complete protein that beans or rice cannot provide when served alone. 

Decide the sauce you want to go with beans and rice. Italian? Mexican? Asian? African? Spanish?  

Next, think of what texture or taste goes well with beans, rice, and the sauce. I enjoy a crisp salad with cucumbers, celery, or something that snaps when I take a bite.

If Italian sauce, a nice lettuce salad is nice.

If Mexican, a Mexican cabbage salad tastes good, especially if I use a vinegar dressing.

If Asian, Asian radish salad tastes and feels good to the tongue.

If African, African Mango and cucumber salad refreshes. 

I guess you can deduce my method of building a menu. Sometimes the combinations don't taste the way you want them to; just experiment with different flavors, textures, mouth feels, and aesthetic appeal.  

Bon Appetit!

The trick is to taste as you go along. 


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