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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 Lilac on July 6, 2017 at 1:30pm

I can almost taste that cherry pie.

Comment by Joan Denoo on July 6, 2017 at 12:44pm

I agree, with "experts" issuing conflicting results, I want to read what I can find, make a decision on what is true, and either suffer from my bad choice or benefit by my curiosity. 

@ Idaho Spud, that bean photo makes my mouth water for a great "mess of beans". 

Comment by Joan Denoo on July 6, 2017 at 12:32pm

@Idaho Spud, you wrote, "WebMD, which I've since discovered is not always scientific or unbiased,"

I didn't know WebMD is not always scientific or unbiased; my Dr suggested I read that link. What can you tell me about WebMD's reliability and validity? 

Comment by Joan Denoo on July 6, 2017 at 12:24pm

I agree on cast iron, properly seasoned, cleaned, and oiled. 

L&L threw away their microwave because of concerns about leakage. We never cooked in the microwave because we preferred the cast iron. We use cast iron for everything, now, including eggs.

Stir fry is a favorite of ours. 

Maillard reaction? I don't remember learning this reaction. I'll go on a hunt to see what I can learn. 

Thanks, Spud, for the new word. 

"One reaction hot spot is the lens of the human eye, where Maillard-based chemistry is partly responsible for nuclear cataracts. In this prevalent form of the disease, the cataracts darken and need to be extracted. Because lens cells don’t regenerate over a lifetime and they have high levels of ascorbic acid, which can enhance Maillard reactions, 'the lens is a trash can for human Maillard reactions,'” 

"After 100 years of studying the reaction, we’ve come to realize there’s really a Maillard paradox, Cooking kills bacteria, increases shelf life, and creates attractive aromas.” But these same processes can create harmful chemicals in food. And in our body, the reaction is linked with inflammation, diabetes, and cardiovascular disease.

Vincent M. Monnier, a medical researcher at Case Western Reserve.

The Maillard Reaction Turns 100

Comment by Daniel W on July 6, 2017 at 11:31am

Correction - the contents of the pie were 3 1/2  cups tart and wild cherries, plus 1/2 cup sweet cherries.  The proportion doesn't matter, and if I could I would have used all pie cherries.  It was good, regardless.

Comment by Daniel W on July 6, 2017 at 11:30am

I picked all of the pie cherries, that I could find, plus wild cherries - probably descendants of domesticated cherries.   Cleaned up and pitted, that was 3 cups, so I added 1/2 cup of sweet cherries, pitted and halved.  It was nice of all of them to ripen at the same time :-).  Then I used them to make a cherry pie.

According to the author of "The Art of The Pie", which I got through the local public library, I've been making my crusts too uniform.  She says that the pieces of butter or shortening can be bigger than pea size, such as dime size, to smaller.  She also emphasizes cold butter or shortening, cold flour, and after mixing put into fridge to chill before rolling out.  I used shortening for the last 2 pies, which gives a pretty flaky tender crust, but don't care for the flavor as much.  This time, I used the remainder of the shortening, and butter, about 1/3 shortening to 2/3 butter; kept it all cold when working it and chilled before rolling it out.  This actually was the most tender flaky crust so far.  The cherry filling came out very tasty, too.  Happy with this step in my evolution as a baker :-)

Comment by Idaho Spud on July 1, 2017 at 12:33pm

One of these days for me as well.  Pizza and bread both look tasty.

Comment by Randall Smith on July 1, 2017 at 6:38am

Mmmm. The pizza looks delicious. One of these days.......

Comment by Lilac on June 30, 2017 at 11:40pm

That looks so tasty, Daniel W.

Comment by The Flying Atheist on June 30, 2017 at 11:34pm

Daniel, very impressive!  The pizzas and the bread look and sound delicious.  I wanna toast a slice of that bread and spread some cream cheese on it!


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