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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: 48
Latest Activity: yesterday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

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

Comment Wall

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Comment by Randall Smith on December 21, 2016 at 8:31am

Fruitcake by itself is bad enough! Wow--yuck. And those phallic looking bananas.....

Comment by Plinius on December 21, 2016 at 5:55am

fantastic old pictures, the style is scary and it looks hardly edible! Great pics!

Comment by Daniel W on December 20, 2016 at 10:44pm

Some fine foods for your Christmas table! 

Yum yum yum!

Comment by Randall Smith on December 20, 2016 at 7:24am

I try to use Stevia as a sugar substitute as much as I can. Of course, nothing beats the taste of brown sugar. I estimate a tsp. of Stevia is the equivalant of 1/4 cup sugar. Works for me.

And I made a sweet potato pie yesterday! With pecans. No photo because it looks sloppy, crust-wise. Since I'm the only one looking at and eating it, I don't try very hard at being perfect.

Comment by Daniel W on December 19, 2016 at 8:46pm

I almost always reduce sugar, often by 1/3 to 1/2.  I didnt this time.  Probably next time.  We had this in honor if my Southern ancestors.  For the inber German, I dont know.  Maybe some mors potato sslad.

Comment by Idaho Spud on December 19, 2016 at 3:25pm

Yes, I've never liked as much sweetening as most other people.

Comment by Idaho Spud on December 19, 2016 at 2:00pm

Qiana, I think I would like your pies better than the ones I've tasted.  They have such a strong flavor (I think mostly due to the amount of sugar), that I can only eat a small piece at a time.

Comment by The Flying Atheist on December 19, 2016 at 12:28pm

Looks great, Daniel.  Would you believe I've never had pecan pie?  It's true!

Comment by Daniel W on December 19, 2016 at 11:24am

Well then Randy, still plenty of time to look forward to a great trip!

Yesterday I embraced my inner Southerner and baked a Pecan Pie.  Southern food is not known for being health food.  Once a year it's OK.  The recipe was from my mother's cousin, Pearl.

Pecan Pie

Pastry for 9 inch pie. I used butter crust.

2/3 cup sugar

1/3 cup melted butter

1 cup light corn syrup

½ tsp salt

3 eggs

1 cup pecan halves

Combine dry ingredients. Combine wet ingredients. Stir in pecans. Pour mixture into pie crust. Cover exposed crust edge with aluminum foil so it dues not over-cook. Bake until set 40-50 min.

Comment by Randall Smith on December 19, 2016 at 7:22am

Sad to say, I'm not yet in Italy, Daniel!  You gotta put up with me 'til April!

 

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