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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

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

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel W Nov 24, 2016. 4 Replies

Umami - why we catsup, cheese, and fries

Started by Daniel W. Last reply by The Flying Atheist Oct 6, 2016. 1 Reply

Chicken stock

Started by Joan Denoo Sep 28, 2016. 0 Replies

Marion Nestle’s “The Farm Bill Drove Me Insane”

Started by Joan Denoo. Last reply by Joan Denoo Sep 8, 2016. 1 Reply

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Comment by Grinning Cat on January 10, 2017 at 10:43pm

Sounds delicious! What varieties of pierogies did you see at the Russian and Ukrainian stores?

Comment by Daniel W on January 10, 2017 at 10:23pm

I've been checking and checking the major grocery chains for frozen pierogies. One had some that tasted like little cardboard packets filled with soggy tissue paper. Yesterday I saw a store on the road to where I used to work, with Russian lettering on the door, so I checked it out, and YES! Pierogies! Many flavors at that! And not the stupid potato with cheddar ones they sometimes have at Fred Meyer. And a big heavy package of the chubby little dumplings, at that. Then, driving another mile, I saw a Ukrainian grocery store, checked it out - yes, more pierogies! Very tasty! I bought enough for several meals. As a nontraditional, nonRussian, nonUkranian kind of guy, I like them with spaghetti sauce and Parmesan. How ironic, I worked about a mile from the Ukranian grocery store, and never knew it existed. Another yummy food adventure!

Comment by Daniel W on January 9, 2017 at 2:10pm

Carl, my dad's uncle, also born in what is now Southwest Germany, Rhineland area, moved to chicago and worked for his uncle who had a grocery store there.  Here are some photos.  I don't know what part of town.  Also, somehow I think that overlaps with the period that Upton Sinclair wrote about in "The Jungle".  My great grandfather in the photo below, also went to Chicago and worked for a butcher for a while, before returning to small town life nearer to St. Louis.

Comment by Daniel W on January 9, 2017 at 2:04pm

Joan, do you still have your bread machine?  A lot of commercial breads have added sugar.  If you make your own, you can cut that back or leave it out.  Does your machine have a setting for whole wheat?

Looking at your list, I was thinking "Egg salad sandwich on whole wheat". 

Comment by Daniel W on January 9, 2017 at 2:01pm

Spud, eggs are one of the most perfect proteins.  I should follow your lead and make some French toast.

Comment by Daniel W on January 9, 2017 at 2:00pm

Joan, That's very interesting information.  I try to tell people, how much we are all immigrants, no matter where we live and no matter where our ancestors come from.  Sometimes we might want to lock the gate and say, "We're full.  No more!" but such an approach is fraught with abuses.  That part of my ancestors moved to a small town about 100 miles NW of St. Louis (Quincy, IL), and in that part of town had German schools, German churches, German fraternal organizations, and German magazines.  WW1 and WW2 changed that.  Many took on Anglicized names, but many kept their originals.  I've always been uncomfortable with that part of my heritage, but it is what it is.  Now when I'm being stubborn, Ning says "Alright, do it the German way".  I can say for a fact, Chinese are just as stubborn.  :-)

Carl, that photo was taken in Quincy, IL.  My grandfather once showed me the location, still there in the 60s but who knows about now?

Here's how the rye bread turned out.  I made Reubens, changing the meat to a vegetarian product.  The bread was my usual sourdough, replacing 1/3 of the flour with rye flour, adding 1 tbsp dark molasses, 1 tsp caraway seeds, 2 tsp rye seeds.  Next time I might leave out the molasses, but it was good.

Comment by Idaho Spud on January 9, 2017 at 11:36am

Lately, I've been getting protein from eggs.  Started making whole wheat french toast with them.

Comment by Idaho Spud on January 9, 2017 at 11:34am

Interesting charts of the immigrations in the mid 1800s.

I get most of my protein from chicken, split peas, whole grain bread and milk.  I would get more from fish if they weren't so expensive.

Comment by The Flying Atheist on January 9, 2017 at 3:51am

Daniel, what a great photo! Looks like a perfect example of what Ken Burns would use in one of his historical documentaries. Do you know where his shop was located?

Joan, your charts on immigration are particularly relevant to the discussions taking place today on the same topic.  I think many Americans have either forgotten about or never learned about the intense hatred and discrimination that took place here against the Irish in the mid-1800's.  They were poor and uneducated, but worst of all they were Catholic!  

Slavery was coming to an end, so the Irish from the east coast and the Chinese from the west coast were almost solely responsible for all the hard labour that built the trans-continental railroad in the 1860's.

Comment by Plinius on January 9, 2017 at 3:15am

I love that picture, Daniel!


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