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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 Daniel W on August 20, 2016 at 2:47pm
BB, Im really gkad you found that info helpful.

My relationship with food has changed completely since I had to retire. In my last years at eirk, the only way I could get through the work day was by continual carb loading and caffeine. That meant large amounts of crackers and deli potato salads and pastas. At the end of the day, I didnt feel likecooking or anything else, so usually more packaged feed (Polkan woukd not call it food. More lime farm snimal feed, factory made stuff).

Now, I make almost everything from scratch. Without the forced carb drive, I've lost 35# without dieting. this season, most is home grown, although that eill change in winter. There is time to make bread, which I truly love doing and love the flavor and process.

Pollan would approve of some of that. I had forgotten about him, but was fascinated by his Netflex series, "Cooked", especially the chapter on bread.
Comment by Bertold Brautigan on August 18, 2016 at 1:33am

Daniel, thanks so much for posting the Michael Pollan vid. I was not familiar with him, and he's an amazing guy.  It was very encouraging since we cook all our meals and haven't eaten fast food for 30 some years. I immediately ordered his book Food Rules. One thing he said that really struck me was this:

  • The environment is not just out there, it's passing through you and is part of you and you have a wilderness here [in your gut] as well as out there.
Comment by Joan Denoo on August 17, 2016 at 9:35pm

Quick + Easy Meal From The Yard

From Abundant Permaculture A nice meal for a busy family 

Comment by Randall Smith on August 16, 2016 at 7:05am

Pollan is "The Man". My SIL worships him.

Comment by Daniel W on August 15, 2016 at 12:32pm
A talk by Michael Pollan on food, Amazing, revolutionary thinking about food, cooking, healthy cooking and eating, corporate food industry social engineering of our eating lifestyles.
Comment by Daniel W on August 15, 2016 at 12:01pm
Spud, I really dont think you can go wrong with sourdough or sauerkraut. The beneficial bacteria dominate the culture without giving bad ones a chance. You can smell the result - sour or sour/alcoholic. Ive never heard of a case of food poisoning with either, but there are many cases from grocery store produce and meat.

With sourkraut, it's the salty brine that prevents bad bacteria from growing. The lactic acid bacteria love it, so they take over and make acid. The acid preserves the food.

With sourdough, the lactic acid and alcohol in the starter prevent bad bacteria from groeing.

Only slightly off that topic, I watched Michael Pollan's "Cooked: Air" chapter on netflix. Really amazing. He describes how we remove all of the beneficisl nutrients from white flour, then use additives to preserve it and make bread a factory food. Then, we stopped skow fermentation (sourdough) ehinch releases nutrients from wheat flour and nourish us, instead using fast yeast that just give a rise and some yeasty flavor. im going to try a slower sourdough whole wheat next.
Comment by Idaho Spud on August 12, 2016 at 4:33pm

I would love to make my own sourdough bread, but I'm leery about the wrong bacteria multiplying in it and causing food poisoning.  Same goes for Kefir and Yogurt.

Comment by Daniel W on August 12, 2016 at 2:16pm
Randy, was your egg substitute in something that needed it as binder?
i want something better for lentil loaf. Mine crumbles too much.
Still thinking about making a rhubarb pie today. There us sourdough rising now in the bread pan.
Comment by Randall Smith on August 12, 2016 at 10:02am

Daniel, you sound like me--the king of substitutes!  I recently mixed 1 tbsp ground flax seed with 3 tbsp water for my "egg". Worked fine. I have some very nice green pumpkins, so my pie will have to wait. But I did make a frozen blueberry pie with evap. milk and half a can of frozen lemonade (graham cracker crust). Rich tasting, but refreshing.

Comment by Daniel W on August 11, 2016 at 7:47pm
Randy you are eating well!

Im getting more fresh corn on the cob, now. It's so good! First fresh beefsteak tomato today. Sometimes summer is heaven!

Made a punkin pie. Had an ingredient emergency - the evap milk was bad - brown with crud in the bottom. Ick. Did some web research, can substitute reg milk and mix 1 tablespoon starch with the dry ingredients before combining. I didnt even have milk, but did have dry milk. So - mixed the starch with the dry ingredients, mixed up dry milk to volume to replace the evap milk, and prayed to the pie goddess.

Result: great pie!

I always wondered if those pumpkin pie recipes that require evap milk really need evap milk. What purpose does it serve? Not needed for the sweetness. Starch works as thickener, plus there are the eggs. This pie was a little softer, but I had also used butternut squash puree that I roasted and froze last year, and it was more liquid than my usual pumpkin puree.

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