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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
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How and why of food.
Bon appetit!

Members: 48
Latest Activity: 9 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

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

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist May 18. 9 Replies

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

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Comment by Idaho Spud on January 14, 2014 at 6:09pm

When you said "spices exploding", my first thought was "Oh, no!  More wasted food."  Then I watched it and found it beautiful.  

Wanted to see it full-screen, so I went to YouTube and watched it several times full-screen.  In case anyone else wants to do that, here it is: http://www.youtube.com/results?search_query=the%20sound%20of%20tast...  Thanks FA.

I don't want to be negative, but I just hope they utilized those spices afterwards.  Never having money to spare, I don't like wasting things.

I find the videos of exploding watermelons fascinating also, but they bother me because I love watermelons so much and have a hard time growing them without much land and in this cold climate.

Comment by The Flying Atheist on January 14, 2014 at 5:15pm

Slow-motion video shows bags of spices exploding to music. 

 

Comment by Joan Denoo on January 13, 2014 at 11:27pm

A great way to make a nutritious cup of soup. Use homemade stock, or from the store, toss in whatever is fresh that has a similar cooking time, summer squash, shredded cabbage, fresh or frozen beans, corn, peas, celery, any of the brassicas, add something left over that needs longer cooking time, i.e. onions, carrots, rice; toss in a a sprinkling of some herbs collected from the garden, or your favorite from the store, and experiment with timing.

Toast some day-old bread and smear with hummus, yogurt, cream cheese, or whatever tastes good to you to go with your cup of soup. Oh! I forgot asparagus! Yummm! 

You can adust the seasoning to make it Asian, German, French, Spanish, Portuguese, Russian, Brazilian, any cuisine.  

You can have a different combination every day. 

Comment by Mark Krauss on January 13, 2014 at 6:50pm

Hello all

I am a longtime foodie and lately ive been specializing in using the microwave to make fresh food, and gourmet at that. Any thoughts?

Comment by Joan Denoo on January 13, 2014 at 1:44pm

Randall and Daniel, you are the muses of food!

Comment by Joan Denoo on January 13, 2014 at 1:42pm


Omar Khayyam - A Book Of Verses Underneath The... by poetictouch

"A Book Of Verses Underneath The Bough - Quatrain XII of The Rubaiyat Of Omar Khayyam - 5th Edition - Translated by Edward FitzGerald (1809-1883) - From the 2009 BBC documentary The Genius Of Omar Khayyam."

Comment by Daniel W on January 13, 2014 at 8:51am

 

A Book of Verses underneath the Bough,
A Jug of Wine, a Loaf of Bread--and Thou
Beside me singing in the Wilderness--
Oh, Wilderness were Paradise enow!"

The Rubáiyát of Omar Khayyám

Or for Randall,

"A bowl of oatmeal....  with hickory nuts and cinnamon

At home in Indiana

About to head to Florida for some mangos!"

 

Not quite the same rhythm, but whatever works.

Comment by Randall Smith on January 13, 2014 at 7:15am

Nothing beats hot oatmeal for breakfast! My kids grow and mill it (if that's the right word), so it's not your standard processed oats. I'm always experimenting with "additives". Like this morning I added dried cranberries, hickory nuts, frozen blueberries, persimmon pulp, and the usual brown sugar (dang, I forgot the cinnimon). Still, yum!

Comment by Daniel W on January 12, 2014 at 2:13pm

I bet the vegetable prep water gives the bread a nice texture.

Mindy you are right about pie. There will be apple pie today. I mix a teaspoon of vanilla into the sugar, before mixing the sugar with the apples, for extra flavor. The crust has a sesame seed topping. I sprinkle the seeds on the crust then use the roller to firm them in, before putting the crust on the pie.

Comment by Daniel W on January 12, 2014 at 8:32am

Not senile moments. Just being human. Young people's brains are not machines either. :-)

Creative food photography.
http://www.npr.org/blogs/krulwich/2014/01/11/261435571/go-where-rai...

 

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