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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
What you don't like.
Recipes.
How and why of food.
Bon appetit!

Members: 41
Latest Activity: on Monday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Epicurious's Myth-Busting Guide to Cooking Beans

Started by Joan Denoo. Last reply by Randall Smith on Saturday. 4 Replies

Eat Insects to Help with Climate Change.

Started by Daniel W. Last reply by Joan Denoo Jan 30. 12 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jan 19. 22 Replies

Beware of Brassicas

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Dec 1, 2015. 7 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Loren Miller Oct 25, 2015. 81 Replies

Banannas in trouble

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Oct 15, 2015. 1 Reply

Assam tea industry worker abuse endemic

Started by Ruth Anthony-Gardner. Last reply by k.h. ky Sep 13, 2015. 13 Replies

Rare hamburgers a hazard

Started by Ruth Anthony-Gardner. Last reply by Plinius Sep 5, 2015. 4 Replies

Your food and fracking wastewater irrigation

Started by Ruth Anthony-Gardner. Last reply by Daniel W Aug 20, 2015. 1 Reply

Comment Wall

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Comment by Idaho Spud on June 21, 2015 at 2:27pm

When I was on the diet about 3 days, I was shopping and saw that I was approaching the ice cream parlor that sells delicious Ice cream for $1 a scoop or cup.  I looked at my clock and saw that it was just past their opening time of noon, so I popped-in.

I started to order three cups of varieties that I've not tried before, when I realized I was on the Atkins diet, so I took the one cup she had made, took it home and put it in the freezer, where it still resides until I start adding carbs back in the diet.

Comment by Plinius on June 21, 2015 at 2:20pm

Two healthy things to do, according to some science magazines: eat chocolate and watch cat movies. Or have daily conversations with cats!

Comment by Joan Denoo on June 21, 2015 at 2:14pm

Oh my goodness, No! Spud. You wouldn't give up, any more than I wouldn't give up. Life is about facing challenges with grit and vinegar! I did have the spark knocked out of me for a few days, but recovery returned soon enough to make me want to work harder. 

Comment by Idaho Spud on June 21, 2015 at 2:07pm

Ooooh, I would like a root beer float, but I'm going to resist because I've been on the Atkins diet for 2 weeks now and have lost 12 pounds.  I do eat all the strawberries from my garden, but my two small patches don't produce many, so they don't hurt the diet too much.  I also dip into my yogurt every 5 days and have a tablespoon of that.

Comment by Bertold Brautigan on June 21, 2015 at 12:29pm

Sk8ey - Following Randall's lead, if you didn't have whipped cream and chocolate sauce on your root beer float, it was comparatively speaking a healthy diet dish.

Comment by Randall Smith on June 21, 2015 at 6:49am

Felaine, I could give you a dozen cliches for which to rationalize your naughty indulgence. I'm the expert in using them! Enjoy!

Comment by sk8eycat on June 21, 2015 at 2:55am

I'll try.....there's a mockingbird outside who may help me.  He sits  on the chimney every night and hollers, "Dirty!  Dirty!  Dirty!"

Comment by sk8eycat on June 21, 2015 at 2:20am

I sew baddddd!  I just ordered vanilla ice cream and A&W root Beer from Store2Door. (They ONLY deliver....make great sammidges, too.)

I've been thinking "root beer float" all day, and finally gave in to it.

Am I forgiven?

Comment by sk8eycat on June 16, 2015 at 9:49pm

Emeril's method (with my own pre-cooking puncture)  I am not fond of Emeril LeGasse, but THIS works.

Heat water.

Puncture a tiny hole in the WIDE end of the egg....not very deep...maybe 1/4 inch at most.   I use a safety pin, so I have something to grip.  This lets the air out of the egg when it starts to expand....you can see the bubbles, and the shell won't crack..  ("Tiny Bubbles....")

Carefully use a spoon to slip each egg into HOT water, bring to a rolling boil, turn heat down so it's still bubbling, but not boiling over.

Cook 13 minutes.  Immediately take pot to sink, dump hot water, and run cold water over eggs for a minute ot two.  Cover with cold water and add a cup of ice cubes, and let sit till the eggs are the temp you want.  Dump water and ice and peel.  NO GREEN RING.  Ever.

Hint: too fresh eggs are impossible to peel without making gouges.  Buy them at least a day or two before you plan to boil them.

Comment by Daniel W on June 16, 2015 at 9:28pm

Perfect Hard Boiled Eggs.

I was annoyed that I forgot how long to boil.  Mine often came out with a green-black ring around the yolk.  My mother would put them into a pan of cold water, bring it to a boil, cover and sit the pan over the pilot light for 20 minutes, then run cold water over them.  Back there and then, the water was soft and for all I know the eggs came from old fashioned chickens.

So I looked it up.  Here is what I found, and it was perfect.

1.  Place a few eggs into sauce pan.

2.  Add cold water to cover about an inch over the eggs.

3.  Place on stove and bring to a boil.  Boil gently 2 minutes. 

4.  Keep covered.  Turn off burner.  Let then sit 12 minutes.

5.  Rinse with cold water and place into water with ice cubes.  Let them sit 4 minutes.

Now ready to peel.  I place egg into a small mason jar with about an inch of water, put on the lid, shake 20 times.  Then the peel almost slides off.  Sort of like this:

 

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