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Food!

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Latest Activity: 16 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Nov 24. 4 Replies

Umami - why we catsup, cheese, and fries

Started by Daniel Wachenheim. Last reply by The Flying Atheist Oct 6. 1 Reply

A Map Of Where Your Food Originated May Surprise You

Started by Joan Denoo. Last reply by Daniel Wachenheim Oct 5. 4 Replies

Chicken stock

Started by Joan Denoo Sep 28. 0 Replies

Timers

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

Vegan isn't most sustainable diet

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

The amazing incredible awesome fantastic potato.

Started by Daniel Wachenheim. Last reply by Qiana-Maieev Jun 19. 13 Replies

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Comment by Daniel Wachenheim on April 10, 2016 at 8:33pm

The sourdough bread came out great!  I don't know if I like it better than yeast risen bread.  Takes much more time to make, mostly waiting and checking.  Still, quite the tasty treat.

Now I have 3 kinds of bread I like to make.  Whole wheat, King Arthur recipe, White yeast bread, and white sourdough.

Comment by Daniel Wachenheim on April 9, 2016 at 9:01pm
Joan, do use potato water for the bread, or just the starter? I read about potato water for starter, and I've read about it for bagels. Maybe it would make a more chewy bread.

I was thinking about making an outdoor wood burning oven. I bet your handy family could do that. My grandparents and their parents all had summer kitchens. Maybe some grills would work for bread. I've seen that done for pizza.

When I redid the first kitchen, I had a grill with a side burner. Everything I ate used that system. It was nice cooking outdoors.

But keeping it simple for now. i will put together the sponge ingredients and let them ferment tonight as we sleep. Kind of exciting!

p.s. I often make deviled eggs or potato salad for Ning. I use sriracha in both. The deviled eggs turn out especially devilish, nice color too.
Comment by Joan Denoo on April 9, 2016 at 8:40pm

I made a batch of sourdough bread two days ago and it is gone. I used potato water to start my yeast growth. I fed my jar last night and this morning I had overflowed onto a plate. I didn't have time to make the bread and just let it set until this afternoon, and it had gone back to the level of this morning. So, I fed it again and hope to make bread tomorrow. 

The starter spent the winter in the freezer and it revived right back with a feed. This summer will probably be very hot and dry; I may put the starter back in the freezer and not bake during the heat of summer. 

Carl, your wine-simmered pork sounds scrumptious! Sriracha tastes good on so many things, with just the right amount of hot plus flavor. Were your cranberries and cherries dried and cooked with the rice? Your presentation looks so elegant. Just the thought of the combinations invites me to give it a try.  

Comment by Daniel Wachenheim on April 9, 2016 at 8:14pm
Some excellent sounding food going on here. Those home preserved herbs sound great!

I am trying sourdough again. I had done several-month-old starter in the fridge. I started with that and have gone through several additions of flour and water. Niw it's frothy and spongy and smells a little alcoholic. So tonight I will try putting together the dough and proof it overnight to make a loaf in the am. I'm intimidated by how complicated it seems, but not letting that stop me.
Comment by Joan Denoo on April 9, 2016 at 3:07pm

I fixed a potato soup for dinner with kale from the greenhouse added at the last minute. A green salad, also from the geodesic dome and an oil and vinegar dressing with some of last summer's herbs preserved from my Spokane garden. 

Comment by The Flying Atheist on April 9, 2016 at 2:15pm

Last night's dinner.  Wine-simmered pork with toasted walnuts, sriracha rice with cranberries and cherries, asparagus, and zucchini with olive oil, vinegar, pepper and basil.

The red wine turned the dish brown, but the meat was tender and white inside.  Quite tasty.  The recipe called for red wine but I think I'll try white next time.  

Comment by Randall Smith on April 9, 2016 at 10:58am
For no good reason, I seldom eat pork chops--and I live in "swine center"! Guess I'll have to get some. I am cooking a ham tomorrow, however. Again, for no good reason. I think I'll use that for an epitaph: "He died for no good reason."
Comment by Qiana-Maieev on April 9, 2016 at 1:23am

Comment by Qiana-Maieev on April 8, 2016 at 7:24pm

Chicken? Turkey? Seafood?

Comment by Ruth Anthony-Gardner on April 8, 2016 at 7:21pm

Stop! You guys are giving me pork envy. I had to give up red meat.

 

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