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Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 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 Randall Smith on August 9, 2016 at 8:06am

For only the second time all summer, I prepared my supper on the grill--charcoaled. Since there's only me to cook for, I loaded the grill up. Chicken, salmon, corn on the cob, potatoes, even green beans. All but the chicken was in foil. I will get four meals out of one grilling. The corn was especially good!

Comment by Randall Smith on August 3, 2016 at 7:54am

Good ideas, everyone. There are so many different ways to prepare greens, and it's fun to experiment with combinations.

About 3 months ago, I decided to try being an alternate day vegetarian. Turns out, I haven't had meat in two weeks in a row. My streak will end tonight, however, with a BLT. At least the bacon is from free-range pigs, thanks to my organic farm kids.

Comment by Joan Denoo on August 2, 2016 at 11:29pm

Daniel, I don't know, but I am going by a hunch. Just as I blanch cabbage leaves before filling them with savory vegetables and rice, I assume one would blanch collard leaves as well to make them more pliable. Then proceed as usual. Let me see if I can find a recipe ... Ah! 

"In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes. Drain and rinse with cold water."

The recipe called for sausage stuffing, however, I think a nice savory rice and vegetable stuffing and maybe even a bread stuffing would make an excellent combination.

Read more at:

Comment by Daniel W on August 2, 2016 at 10:27pm

Joan, with all of the lengthy and time consuming recipes online, this one was very quick and easy.  Next I want to figure out how to make vegetarian cabbage rolls with collards instead of cabbage.

Comment by Joan Denoo on August 2, 2016 at 9:29pm

I just never learned how to cook in the microwave. The flavors that come from a cast iron skillet or waterless cooking ware tastes good to me. I can't compare it with the microwave because I have not used it to cook, only to reheat. Is there any difference besides heat that the convection oven gives food?   

Comment by Joan Denoo on August 2, 2016 at 8:42pm

Daniel, that looks so good, especially the colors and contrasts. The sriracha just makes it sparkle! 

Comment by Daniel W on August 2, 2016 at 8:33pm

Today's new food.  I sometimes grow things that I've never been inspired to buy, not knowing what to do with them.  Then it's a challenge to figure our what to do with it, if it grows.

Here is my first solution to collard greens, based on a spinach recipe.  Cut out the midrib, then roll up the leaf into a roll.  Use knife to slice into fettucini size ribbons.  Chop 1/4 medium onion.  Saute it all in olive oil until tender and onions slightly browned.  MIx in some soy sauce.  Fry egg sunny side up in same skillet, transfer to the collard green plate add some sriracha and pepper.

This was really good.  Now I know something to do with collard greens.

Comment by Daniel W on August 2, 2016 at 1:06pm
Microwave is good for hot weather. Doesnt heat up the kitchen and house.
Comment by Idaho Spud on August 2, 2016 at 1:03pm
I use the microwave oven a lot also. Whenever possible.
Comment by Daniel W on August 2, 2016 at 12:46pm
Randy, you eat great! I should pick some collards. they are so productive.

No problem here with microwave explosions. I did boil some potatoes for pitato salad. New potatoes kind of fall apart when bioled. I need to figure out how to cook them so they dont.

Spud, I like the old fashioned sweetcorn better too, but have not found short season, cool weather tolerant varieties. I thought I found one last year, but it was a lousy producer.

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