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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat on Monday. 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

Comment Wall


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Comment by Idaho Spud on July 18, 2016 at 1:18pm

If I had a dog.

Comment by Idaho Spud on July 18, 2016 at 1:18pm

WOW!  That recipe for Century eggs sounds like a lot of trouble, gross, and producing something I wouldn't feed my dog.

Comment by Joan Denoo on July 18, 2016 at 12:46pm

I don't drink alcoholic beverages anymore because alcohol makes one of my organs hurt terribly. So, I am known as the tea-totalling- great-grandma at our family gatherings. My someday to be grandson-in-law gave me a taste of his beer and it was DELICIOUS! I took only the one sip and enjoyed it, and that is now my new normal. That sweetheart of a man always gives me the first sip, and I am content.  

Spud, the real Roquefort is delicious, it sparks up a salad like nothing I know. 

As to "800-year-old pickled egg", I did a bit of sleuthing and found a recipe for them. I found Dark and jellified: Century eggs 

No thanks! I will join you, Spud, in not eating them, even as some claim they are delicious. 

Comment by Idaho Spud on July 18, 2016 at 8:04am

A gooseberry tart.  Sounds good to me.

I can't remember how tart gooseberries are because the last time I ate any was probably 60 years ago.

Comment by Randall Smith on July 18, 2016 at 7:26am

I harvested my first-ever gooseberries, gathering enough (2 cups) to make a "tart". And, indeed, it WAS tart! But good--different, at least.

Comment by Randall Smith on July 15, 2016 at 10:39am

Daniel, although the bread sounds good, all that flour and sugar scares me. Grating zucchini and carrots doesn't appeal to me either. Am I an old stick in the mud or what?!

Comment by The Flying Atheist on July 14, 2016 at 10:25pm

Oh, Joan!  Horseradish cream sauce,  I'm drooling thinking about it.

Comment by Joan Denoo on July 14, 2016 at 8:03pm

Gee, I have never seen that before. Now that my kitchen utensils are in boxes at Laura's I can start collecting some more gadgets. I like the look of the end product, and I can imagine how delicious the different vegetables taste especially with a light saute and covered with sauce. One could make just about any sauce to go with the vegetables: 

Alfredo, Hollandaise, Bechamel, Marinara, Tartar, Meat, Tomato, Horseradish Cream, Soy Ginger, and Fontina sauces.



Comment by Joan Denoo on July 14, 2016 at 4:31pm

Daniel, the French bread makers film is helpful. I keep my sourdough much stiffer than theirs. I will try making it with more liquid and see if I get a better loaf. 

Comment by Joan Denoo on July 14, 2016 at 4:28pm

Daniel, that sounds wonderful! and the other ingredients make my mouth salivate. 

I liked hearing about your breads! I'm going to have to get my starter out of the freezer. 


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