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Fervet olla, vivit amicitia.

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Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner 11 hours ago. 0 Replies

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

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Comment by Daniel W on August 2, 2016 at 8:33pm

Today's new food.  I sometimes grow things that I've never been inspired to buy, not knowing what to do with them.  Then it's a challenge to figure our what to do with it, if it grows.

Here is my first solution to collard greens, based on a spinach recipe.  Cut out the midrib, then roll up the leaf into a roll.  Use knife to slice into fettucini size ribbons.  Chop 1/4 medium onion.  Saute it all in olive oil until tender and onions slightly browned.  MIx in some soy sauce.  Fry egg sunny side up in same skillet, transfer to the collard green plate add some sriracha and pepper.

This was really good.  Now I know something to do with collard greens.

Comment by Daniel W on August 2, 2016 at 1:06pm
Microwave is good for hot weather. Doesnt heat up the kitchen and house.
Comment by Idaho Spud on August 2, 2016 at 1:03pm
I use the microwave oven a lot also. Whenever possible.
Comment by Daniel W on August 2, 2016 at 12:46pm
Randy, you eat great! I should pick some collards. they are so productive.

No problem here with microwave explosions. I did boil some potatoes for pitato salad. New potatoes kind of fall apart when bioled. I need to figure out how to cook them so they dont.

Spud, I like the old fashioned sweetcorn better too, but have not found short season, cool weather tolerant varieties. I thought I found one last year, but it was a lousy producer.
Comment by Randall Smith on August 2, 2016 at 6:31am

"Explosions" do happen in a microwave, but the speed, convenience, minimum electricity, etc., make it worth using. Still, I use my little convection oven a lot. My latest dish was smashingly good: macaroni, collards, tomatoes (layered) with cheese sauce and Panka poured over.

Comment by Idaho Spud on August 1, 2016 at 11:08am

The microwave oven is where things explode.  Just about everything, so I cover everything when using it.  On the things that explode the worst, I put a heavy object on top of the cover.

Comment by Idaho Spud on August 1, 2016 at 11:05am

I don't fork or knife my potatoes when baking, and never had any explode enough to make a mess.  Once in a while they will split, but I've never had one explode.

Comment by Idaho Spud on August 1, 2016 at 10:41am

It appears I'm unusual in liking the old fashioned corn much better than the new sweet kinds.  I've not been able to find the kind I like at stores or the farmer's market here.

I seem to remember looking for the old fashioned seeds also without finding any.  Next spring, I'm going to look again until I find some to plant.

Comment by Randall Smith on August 1, 2016 at 10:07am
You know, Daniel, I don't really know what the names of my sweet potatoes are. I grabbed 3 different varieties from my SIL's 8000 starts. We'll see what happens. Unfortunately, I won't know which variety is the best.
Comment by Daniel W on August 1, 2016 at 9:40am

Joan, I love that mental image of you and your family  eating sweet corn. 

I stick a fork several times into each baked potato.  Maybe I should try slicing with a knife instead, like you do.


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