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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
What you don't like.
Recipes.
How and why of food.
Bon appetit!

Members: 43
Latest Activity: Apr 28

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Live longer, don't eat bacon and sausage

Started by Ruth Anthony-Gardner. Last reply by Michael Penn Apr 28. 3 Replies

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

Started by Ruth Anthony-Gardner. Last reply by Ruth Anthony-Gardner Apr 9. 4 Replies

Tuna's not greener than pork!

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

Happy (belated) Pi Day! (3/14)

Started by Grinning Cat. Last reply by Grinning Cat Mar 14. 22 Replies

Eat Insects to Help with Climate Change.

Started by Daniel W. Last reply by Joan Denoo Jan 30. 12 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jan 19. 22 Replies

Beware of Brassicas

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Dec 1, 2015. 7 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Loren Miller Oct 25, 2015. 81 Replies

Comment Wall

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Comment by Idaho Spud on August 23, 2015 at 10:44am

I didn't know what Dutch drop was either.  I found out through Google.

Comment by Plinius on August 23, 2015 at 7:59am

´Drop` is the Dutch word for salty liquorice. It's very different from the sweet liquorice you find elsewhere, but you'd probably hate it. 

Comment by Randall Smith on August 23, 2015 at 7:20am

What's a "Dutch drop"? Seriously. I don't know.

On my third batch of dehydrating tomatoes, about half of them turned moldy within 24 hours of processing. That's a first. So I washed and bleached all the trays and will try again today. Weird.

Comment by Plinius on August 22, 2015 at 2:42am

Yes, that is real drop!

Comment by k.h. ky on August 22, 2015 at 12:17am
Daniel, l tried the instant pectin in fresh,seeded,blackberry jelly last year and ruined it. I'm still not certain what I did wrong. Probably cut the sugar to much. Or measured something wrong. I used to make lots of jellies and jams but I haven't in several years. Practice would help me a lot.
Comment by Idaho Spud on August 21, 2015 at 2:28pm

Are you bringing any of the kind that has a salt content just shy of lethal?

Comment by Plinius on August 21, 2015 at 2:00pm

I'll bring some Dutch drop to the tasting...

Comment by Idaho Spud on August 21, 2015 at 10:44am

Thanks for the invite to a persimmon tasting Randy. I'd come if I could.

I don't know if one can acquire a taste for a food, but my guess is they can to some extent, but not easily.

I'll eat anything unless I think it's bad for my health.  I like, and will try more kinds of foods than anyone I've met.

Comment by Bertold Brautigan on August 21, 2015 at 10:17am

I have a friend who always used to make persimmon pudding for Thanksgiving. It's fabulous!

Comment by Pat on August 21, 2015 at 10:15am

Actually Randall, I've tasted both unripe and ripe persimmons. Biting into an unripe persimmon is the feeling as Sylvester the Cat has when Tweedy Bird puts alum into his mouth. Your mouth is puckering all the way down to your belly button. On the other hand, persimmon pudding is really tasty.

Carl, I think you're absolutely correct in visual stimulus having a great deal to do with what appears to be appetizing and what does not.

 

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