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Precut bagged salad fosters Salmonella

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High Altitude Cooking

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Comment by Daniel W on November 18, 2016 at 10:57am

Randy, other than sweet potatoes and peanut butter, what was in your soup.  Maybe I should try that!

Today's sourdough - whole wheat with molasses and dates. 

Trying to keep it simple-

Pre-ferment is 1.5 cup bread flour and 1.5 cup water with about 3 tbsp starter, fermented, covered, overnight.

In am I added about 2 cups of whole wheat flour, I've been using King Alfred, amount based on consistency of dough, 1.5 tsp salt, the preferment, 2 tbsp black molasses, and about 1/2 cup chunks of dates. 

I don't add any sugar other than what's in those, although there is some  in dates and molasses.  I don't add fats or oils.

Every hour or so for a few hours I will fold several times in large mixer bowl using spatula, then transfer most into a glass bread pan and a little into wide Ball canning jars, which make for cool mini-loafs with crusty crusts.  I aim for about half full pans or jars.  They are sprayed with vegetable oil before adding the dough.  Then let it rise a few hours, dust with flour,  and when 1/2 inch above edge of pan, bake 425 for 20 min and reduce to 375 for another 15 min.

This would be much faster with package yeast but I'm stubborn about using sourdough instead.

The dough is soft and quite sticky but becomes more dough-like with time.  I knead in a big mixer bowl, by folding several times with a spatula.  The method is essentially that of Josey Baker

although Im not a purist about it at all, and haven't had my oven as hot as his, and not using an inner oven insert that he uses, but it comes out really good anyway.

Link is to the Overdrive app that many public libraries use.

Comment by Randall Smith on November 18, 2016 at 7:09am

With a cold weekend forecast, soup sounds good. I made a sweet potato/peanut butter soup a month ago that knocked my socks off. May have to fix it again. Or a vegetable medley.

Comment by Daniel W on November 17, 2016 at 9:05pm

BB, Roundup gives the cereal an extra good cowpoke on the range flavor!  Like mesquite!

I thought these sounded good-  Maybe this week some tomato soup.  I think I'll replace cream with creamy soft tofu if I can find some.

Comment by Bertold Brautigan on November 14, 2016 at 6:33pm

More good news:

Tests Show Monsanto Weed Killer in Cheerios, Other Popular Foods

HuffPo article

Thank goodness our brave new executive is going to get rid of all those pesky, job-killing regulations!

Comment by Daniel W on November 14, 2016 at 11:43am

Carl, that sounds like a good idea.  Thanks!  Rosemary pepper and salt would be perfect.  I was thinking something along those lines.  Supper tonight!

Comment by The Flying Atheist on November 14, 2016 at 11:25am

Daniel, I've never cooked with turnips but I've often had them as part of a medley of roasted root vegetables.  Carrots, parsnips, rutabaga, potatoes, onions, etc.  Usually coated in oil and seasoned with rosemary, pepper, salt....whatever you prefer.

Comment by Daniel W on November 14, 2016 at 10:29am

Randy, those 3 X 5 's are precious.  If I had been able to be there when my parent's house was auctioned, I would have saved some.   As it is, I did copy some while she was alive.  She used to make great dinner rolls.  I got out the recipe and made some.  Brought back comforting memories.

Comment by Daniel W on November 14, 2016 at 10:27am

I posted this in the garden group, but probably better here for the cooking experts  :-)

I have lots of fresh turnips.  Now I need to figure out how to cook them.  Anybody have a method they particularly like?

Comment by Plinius on November 14, 2016 at 7:41am

Tasty and pleasant memories, Randall!

Comment by Randall Smith on November 14, 2016 at 7:08am
I, too, have many 3x5's from my mother. Most are 50 years old that she wrote up when I left home. I use and treasure them.

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