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Fervet olla, vivit amicitia.

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Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat on Monday. 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

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Comment by The Flying Atheist on February 11, 2017 at 8:24pm

And remember, you can keep fresh ginger in the freezer until you need it.  

Comment by Plinius on February 10, 2017 at 9:52am

You can put ginger in about everything, sauces, soups, cakes. Grate a piece and throw it in whatever you´re cooking.

Comment by Randall Smith on February 10, 2017 at 7:26am

I've never found, let alone bought, fresh ginger. I know it's suppose to be very good for you. I imagine I would simply grate it into whatever calls for ginger.

Daniel, guess what I had for breakfast this morning? Sweet potato hash browns with an "omelet" mixed in. Very enjoyable.

Comment by k.h. ky on February 9, 2017 at 5:22pm
Lol Bertold. That's a great suggest but I have ulcers so it's not an option :)
Comment by Ruth Anthony-Gardner on February 9, 2017 at 4:43pm

image source

I was surprised that hothouse vegetables were so much worse than field grown.

Comment by Bertold Brautigan on February 9, 2017 at 3:29pm

Grate up a chunk about twice the size of your thumb and steep it in vodka to make killer martinis with fresh squeezed minneola or satsuma orange juice.

Also good in chicken noodle soup.

Comment by k.h. ky on February 9, 2017 at 12:52pm
Fresh ginger? I finally bought a piece but I'm not sure what to do with it :)
I know it is beneficial for many things but, so far, I've only made a tea. It was OK.
Anyone have any simple suggestions on what I can add it to?
Comment by Daniel W on February 9, 2017 at 9:33am

Randy, that sounds good!  I would like if there was an Aldi here, but Winco works out well and is employee owned, so that is good in my book.

Just started the morning's woodstove fire.  Checked NY times over coffee, then figure out breakfast.  Probably potatoes and an egg.  Got fixings for Thai salad rolls for lunch.  If thise work out there might be pad thai tomorrow.  Probably noodles tonight.

Comment by Randall Smith on February 9, 2017 at 7:22am

My "chop suey" turned out tasty. I couldn't find water chestnuts or sprouts, and thought I'd have to go somewhere else. But amazingly, at the checkout counter, there were chestnuts sitting alone! Wow! No bean sprouts, but I substituted shredded cabbage and broccoli. My "bed" was leftover bulgur wheat. Yum.

Comment by Randall Smith on February 6, 2017 at 7:02am

Pecan pie for you, Daniel, and a rhubarb crisp for me. I'm trying to work through my loaded freezer. Sometimes, it seems bottomless.

Off to Aldi this morning to find ingredients for "chop suey", American style, if there is such a thing. I'm not sure if I've ever made it before.


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