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Food Fraud

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Perverse Luxury Beef

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Seafood will be far less nutritious

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Comment by Pat on January 28, 2014 at 5:33am

sk8eycat and Joan. Thank you, thank you, and at the risk of repeating myself, Thank You! 

I made beer bread for the first time this weekend, and it was fantastic. Instead of using all white flour, I substituted rye flour for 1/2 of what the recipe called for. Had that with a bowel of slow simmered ham and beans. Forget the cornbread. I'm going with beer bread from here on.

Comment by sk8eycat on January 27, 2014 at 2:37pm

Wild recipes!

Explore the entire web site while you're there.

Comment by Idaho Spud on January 25, 2014 at 9:25pm

Thanks a bunch Chris.  I'll try it.

Comment by Plinius on January 25, 2014 at 2:47am

Potato  cake - for Spud

Probably a WWII recipe – no mention of kitchen machines at all.

You need

600 grams of boiled potatoes, cooled down

2 eggs                      

 200 grams of sugar                                                            

a cake tin and butter or margarine to grease it

Work the potatoes through a fine sieve. Mix in the eggs one by one and after that the sugar. Keep stirring until you get a creamy dough – the longer you stir the better.  Grease the cake tin, fill it and bake the cake at 180°Celsius for an hour.                                                                                                                                  


Comment by Pat on January 22, 2014 at 11:34am

Beer bread. Never heard of it, so I looked it up. Sounds delicious and looks relatively easy to make. Think I'll make a loaf this weekend, and give it a try. I have a bottle of Sam Adams Boston Lager that needs to be used.

Thank you Joan and sk8eycat for the suggestion.

Comment by sk8eycat on January 21, 2014 at 11:39pm

I have a recipe somewhere for "beer bread;" the texture and flavor seemed more like biscuits to me...maybe I used the wrong kind of beer.  I'd like to try it again, using a beer with more flavor.  I wonder how it would taste (and look) if I used a dark beer, such as Dos Equis (I used to LOVE that one!)

I love the taste of a good beer, but for the last 30 or 40 years I have not been able to drink anything with alcohol in it (instant migraine!), except a small glass of wine a couple of times a year.  I love Merlot, and anything that Korbel long as it's not sweet.

I love just about anything with bubbles except diet sodas.  Gack! Coca Cola makes a version with Splenda that isn't too bad, but I make it better with a scoop of vanilla ice cream, or just some heavy cream and a tiny splash of vanilla extract. I do the same with diet A&W.   Fake Floats. Not bad at all.

I've been buying the frozen Multi-Grain loaves from Schwan's for more than a year now...each loaf is about the size of a 6" Subway.  I usually just cut one in half while it's still hot, and slather both halves with butter.  Die-VOOOON!  I sometimes use them for open-face sandwiches with whatever I have in the fridge. 

Comment by Joan Denoo on January 21, 2014 at 7:40pm

 sk8eycat, your breads sound so good and healthy. 

Have you ever used beer as leavening agent? When I lived in Alaska I had some sourdough bread that an old homesteader gave me. The first time I used it, I set it on the counter between the kitchen and dining room before I went to bed and by the next morning I had sourdough rising all over both floors. It was powerful stuff. 

We also made bread from home brew beer but I can't remember how we did it. That was 1959-1961. I made home brew and it turned out the most terrible color of grey; it was delicious. One morning I had our bible study group over and while they were there my whole batch of home brew blew up in the basement. The chaplain told me that when bible-thumpers come around, your home brew will explode every time. Haven't made any since then. 

Comment by sk8eycat on January 21, 2014 at 1:29pm

I just put some whole grain (with sunflower seeds) "brown & serve" loaves in the oven...the aroma is  WONderful.  (I'm drooling)

Fresh-baked bread is one of the few things that actually tastes as good as it smells.  If there really were a heaven, it would smell like a bakery IMNSHO.

Comment by Daniel W on January 21, 2014 at 11:42am

All sorrows are less with bread.  ~Miguel de Cervantes, Don Quixote

Comment by Daniel W on January 20, 2014 at 7:23pm
Patricia that is so interesting! Every time I get onto nexus I learn something!

I do use bread flour for bread, but all purpose flour for other baking and pastas.

Im such a strange guy. I've been baking my own bread since I was in my early 20s. Lately Ive been thinking about sourdough again. there was an article on that inmother earth news. I wish I liked beer - I would like to makesome just for fun.

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