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Food!

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

Members: 46
Latest Activity: yesterday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Nov 24. 4 Replies

Umami - why we catsup, cheese, and fries

Started by Daniel Wachenheim. Last reply by The Flying Atheist Oct 6. 1 Reply

A Map Of Where Your Food Originated May Surprise You

Started by Joan Denoo. Last reply by Daniel Wachenheim Oct 5. 4 Replies

Chicken stock

Started by Joan Denoo Sep 28. 0 Replies

Timers

Started by Idaho Spud. Last reply by Daniel Wachenheim Aug 12. 18 Replies

Vegan isn't most sustainable diet

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Aug 5. 1 Reply

The amazing incredible awesome fantastic potato.

Started by Daniel Wachenheim. Last reply by Qiana-Maieev Jun 19. 13 Replies

Comment Wall

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Comment by Plinius on January 18, 2016 at 10:54am

I made a big pan of chili sin carne y con fruta - will eat some now and freeze four meals for another day.

Comment by Daniel Wachenheim on January 18, 2016 at 8:27am
Randy, we must have scared him off, Welcome anyway Bill!

We havent had acorn squash yet this season. Lots if roasted squash along with other veggies.
Comment by Randall Smith on January 18, 2016 at 8:16am
Oh, and welcome Bill Raynolds to the food group!
Comment by Randall Smith on January 18, 2016 at 8:01am

An acorn squash is on tonight's supper menu (along with chicken and rice soup).

Comment by Plinius on January 18, 2016 at 12:20am

You're not the only ones! It's one of the things I learnt when I worked in shops: a display must be attractive and neat but not too neat or people won't fill their shopping baskets. I love the display of leeks!

Comment by Daniel Wachenheim on January 17, 2016 at 1:21pm

Joan, I have a similar problem.  I don't even like taking slices from an artfully decorated cake, thereby ruining it!

I think 2016 will be our "Year of the Squash."  Including pumpkins as "squash", which they are.  Today I taught Ning how to make pumpkin bread from scratch.  The "Pumpkin" was cooked/pureed pink banana squash we grew in 2015.  Later we will have more spagetti squash.  We still have lots of squashes that we harvested last fall, including a big almost-red French pumpkin.

Comment by Joan Denoo on January 17, 2016 at 12:22pm

12 Artful Displays of Vegetables

Another example of beauty out of natural things. I think I would have trouble shopping in a store with such displays, I wouldn't want to disturb the order of things. 

That says more about me than I want to know. 

Comment by k.h. ky on January 16, 2016 at 11:43pm
Oh, what wattage did you use on the hens for warmth?
Comment by k.h. ky on January 16, 2016 at 11:14pm
Daniel, without additional light my eleven hens are producing between eight and ten eggs a day. Some days as few as seven. I have attributed the consistent laying to the unusual warmth (63° a day ago) and their youth (they just started laying in Aug).
Question; occasionally I find a fertilized egg. Doesn't this mean one of the twelve is a rooster? I haven't been able to find the answer on the web because of such crappy internet service. We are serviced by satellite and the weather interferes a lot! Especially in the fall, winter and spring :- ((
Comment by Daniel Wachenheim on January 16, 2016 at 10:06am

Our hens get light on In a timer.  They have 14 hour days.  In the past, we used incandescent to warm the chicken house, but Ning doesn't like the energy use so we have a LED bulb now. 

Joan, your meal sounds delicious!

 

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