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Food!

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Latest Activity: on Monday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Timers

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

Vegan isn't most sustainable diet

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

Parmesan that's cheddar- and mozzarella-laced wood pulp

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 5 Replies

Live longer, don't eat bacon and sausage

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 6 Replies

Tuna's not greener than pork!

Started by Ruth Anthony-Gardner. Last reply by Plinius Mar 20. 3 Replies

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Comment by Randall Smith on September 19, 2015 at 7:12am

Funny, Chris!  That reminds me to mention my goji plant died.  At least my gooseberry bush is doing well.

Comment by Idaho Spud on September 18, 2015 at 10:28am

A positive thinking tayberry bush.  Nice.

Comment by The Flying Atheist on September 18, 2015 at 9:49am

I'm laughing at your post, Chris. :)

Comment by Plinius on September 18, 2015 at 8:06am

I harvested two tayberries and they tasted good! I can see that the tayberry bush is still tiny, but it has big plans:"Today this container, tomorrow the world!"

Comment by Randall Smith on September 18, 2015 at 7:49am

I'm on my third batch (gallon) of homemade wine, made from my red raspberries. I have no clue as to what it will taste like. Probably awful. I just hate to see raspberries going to waste, although after 7 weeks of no rain, they have become rather small and seedy.

Comment by Joan Denoo on September 13, 2015 at 10:35pm

You people have been a real joy for me today, again. I am busy making grape juice, bobbing between the kitchen and the computer, much as a dancer would bob around to the rhythms of a song. Carl provides the tunes and everyone contributes to the beat. 

I harvested only about a third of my grapes today and will try to finish tomorrow. I have to get out early before the bees wake up. They don't like me fooling with their food supply. The squirrels gave me a scolding, too. 

Good night, everyone. 

Comment by Joan Denoo on September 13, 2015 at 9:45pm

Sauerkraut got us through the first year of 1974-5 when we left my husband and moved to Spokane. We bought the house on July 1, 1974, pulled out an old thicket in the back yard and planted potatoes and cabbages by July 15.

We harvested the cabbages and set up a table in the back yard. We washed the cabbages in an old galvanized tub and trimmed them. We shred them on an old cabbage shredder of my grandmother's, weighed them on an old scale from the farm store and poured the salt over them by weight. We poured the salted cabbages into a water reservoir of an old toilet we bought at Dick Brown's Salvage. The cabbages released a lot of moisture and completely buried the cabbage shreds. We topped the cabbage shreds with cheesecloth and held the cabbage below the moisture line with water filled Mason jars. 

We let the cabbage brew until Dec. 22 when we opened it and had our first meal of sauerkraut and corned beef. That was our Jule celebration, and it was delicious.

Over the years, we developed rituals to commemorate our new life. We planted seeds in the spring with a celebration dinner. We had a summer feast of a celebration of growing time. We harvested in the fall and made sauerkraut with an autumn meal out of the garden. On Dec 22 we broke open the crock (by this time we had a real container in which to make the kraut), and had a yearly Yule feast.  

Spring, Summer, Autumn, and Winter Celebrations, all featuring some aspect of growing cabbages.

Comment by Daniel W on September 13, 2015 at 9:21pm
Carl, you added another! Yes, it's black coffee for me!
Comment by Daniel W on September 13, 2015 at 9:19pm
Carl, The Ink Spots really set the theme for a coffee and tea conversation!

Joan, I thought you might have experience with sourdough. Anyone who has made their own saurkraut would be comfortable with natural food fermentstions.

The do it yourself sourdough starter seems easy. Im starting a batch to see how it does. My thought is the sourdough bacteria must be enriched in the air of the flour mill, with all of that flour dust flying around, for who knows how long. Same of the organisms may be local too. If the flour is not bleached, it probably has potential starter already mixed in.
Comment by k.h. ky on September 13, 2015 at 9:16pm
I could live on homemade bread. I made it when I have was younger and more ambitious. Now the closest I come is some awesome homemade cornbread. I use sour cream in it and bake it Iin an iron skillet.
 

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