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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
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How and why of food.
Bon appetit!

Members: 46
Latest Activity: 35 minutes ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

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

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel W Nov 24, 2016. 4 Replies

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Comment by Daniel W on April 9, 2016 at 8:14pm
Some excellent sounding food going on here. Those home preserved herbs sound great!

I am trying sourdough again. I had done several-month-old starter in the fridge. I started with that and have gone through several additions of flour and water. Niw it's frothy and spongy and smells a little alcoholic. So tonight I will try putting together the dough and proof it overnight to make a loaf in the am. I'm intimidated by how complicated it seems, but not letting that stop me.
Comment by Joan Denoo on April 9, 2016 at 3:07pm

I fixed a potato soup for dinner with kale from the greenhouse added at the last minute. A green salad, also from the geodesic dome and an oil and vinegar dressing with some of last summer's herbs preserved from my Spokane garden. 

Comment by The Flying Atheist on April 9, 2016 at 2:15pm

Last night's dinner.  Wine-simmered pork with toasted walnuts, sriracha rice with cranberries and cherries, asparagus, and zucchini with olive oil, vinegar, pepper and basil.

The red wine turned the dish brown, but the meat was tender and white inside.  Quite tasty.  The recipe called for red wine but I think I'll try white next time.  

Comment by Randall Smith on April 9, 2016 at 10:58am
For no good reason, I seldom eat pork chops--and I live in "swine center"! Guess I'll have to get some. I am cooking a ham tomorrow, however. Again, for no good reason. I think I'll use that for an epitaph: "He died for no good reason."
Comment by Ruth Anthony-Gardner on April 8, 2016 at 7:21pm

Stop! You guys are giving me pork envy. I had to give up red meat.

Comment by The Flying Atheist on April 8, 2016 at 11:52am

I'm looking forward to tasting the pork with the red wine.  I usually associate pork with white wine.  I have a favorite go-to recipe with the pork braised in white wine with sage and rosemary.  THAT is awesome!  

Comment by Pat on April 8, 2016 at 10:01am

Carl, that sounds absolutely delicious. And, while I have used walnuts with pork before (pork loin stuffed with walnuts, parsley and mushrooms), I've never thought of it going with a wine sauce.  I'll have to try it. SOunds good.

Comment by The Flying Atheist on April 8, 2016 at 9:56am

Just made pork chops in the slow-cooker overnight.  Couldn't be easier.  Onions, garlic, parsley and red wine.  I'll reduce the sauce and top with some toasted walnuts before serving.  That's for dinner tonight.  There's enough for two or three more meals.  I have rice and some fresh asparagus and zucchini to go with it. 

Comment by Daniel W on April 8, 2016 at 9:33am

Randy, you will bounce back!  I know how pain feels and the attraction of food when I hurt or feel stress.

Im thinking about that rhubarb cobbler.  The rhubarb is out there saying "pick me!  pick me!".

At the moment I have beans in the slow cooker.  I was thinking baked beans, but that's too sweet.  It looks like they will be bean soup instead.  It cooks a little hot, so at the moment it's just the navy beans in water with a bullion cube and carrots.  Later I can add other stuff.

Comment by Plinius on April 8, 2016 at 7:37am

Sounds too good to be junk food, that pecan-persimmon pie! But I'm glad you have less pain!

 

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