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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 Joan Denoo on February 29, 2016 at 1:02pm

Welcome to the land of the living well and happy. Free air wafting by and you have time to enjoy it. Water splashing as you wash your hands and you don't have to go through the discipline of sterility. Spending time with yeast bread, enjoying the touch of the dough and the smell of yeast floating up to enjoy. 

I'm glad you have time!

Comment by Daniel W on February 29, 2016 at 10:26am

I've been off work for the past week as my "terminal vacation" - using up vacation days prior to retirement.  So, trying to re-learn how to be and do what old Daniel is and does.  It's sort of like learning about one's parents and grandparents, except the grandparent is me.  Before work and career occupied seemingly all of consciousness.

One thing I used to like was lentil loaf.  Basically, my mother's meatloaf but with lentils replacing hamburger.  I like it for sandwiches.  It's more crumbly than meat loaf.  That may be my method, or I never got the ingredients right.  Cooked lentils,  bulghur wheat, oatmeal, onion, garlic, egg.  With a ketchup top that is concentrated in baking.

Ning likes that I'm making bread.  I keep it simple.   Flour, water, a litte sugar for the yeast, a little salt, a ittle olive oil.  I use bread flour.  Not sure about whether it's more economical than bought bread, probably especially if compared to artisan breads.

It feels very good to make these things.  They are healthy, as well as comfort foods and comfort cooking.

Comment by Daniel W on February 25, 2016 at 9:31am

Randy, were those some sort of fritters?  The mashed potato garbanzo bean combo?  

I made some buckwheat pancakes this week that were not so good.  They were from a mix.  It might have been too old.  They were very dry.

Maybe some crepes soon now that I have more time.

Today am mixed up some bread dough.  This is the first bread loaf from scratch in years.  Back in the day, I made my own bread always, no store bought.  Doing that is a nice ritual, taking care of oneself and having something really good.  Good exercise for sore hands. 

The dough seemed a  bit firm, I may need to work on the method, got rusty over the years..

Comment by Bertold Brautigan on February 25, 2016 at 7:31am

Those sound like great pancakes, Randall. Now I'm hungry!

Comment by Randall Smith on February 25, 2016 at 7:29am

My pancakes this morning were delicious, thanks to dividing my cup of dry mix into thirds: reg. flour, whole wheat flour, and corn meal mix. I added orange zest and hickory nuts, topped with blueberry syrup. Wow! 

Comment by The Flying Atheist on February 21, 2016 at 2:32pm

Love breaded tenderloin, Randy.  Haven't had one of those in a long time.  And you top yours with my choice of condiments as well:  mustard and pickle!

Comment by Randall Smith on February 21, 2016 at 7:12am

Ate out the other day--lunch with a friend. Had one of Indiana's reknown "delicasies", a breaded tenderloin. I always put mustard and pickle on mine. It was very good, but not on my "diet". I also jumped ship by buying a box of day-old donuts. Hey, one can't live on kale and broccoli alone!

Comment by Randall Smith on February 17, 2016 at 7:47am

I see that Dale has joined our Food group. Welcome!

Last night, I fixed a remarkably good concoction of a mashed potato and garbonzo bean combo--skillet fried--topped with a corn/green pepper/onion/bread crumb mix (spiced up). Pretty crazy, but yummy. It's always fun to experiment, although I cheated by using an altered recipe.

Comment by Daniel W on February 14, 2016 at 1:38pm
I gave up my i-phone for a flip phone. At least the keys dont cause typos.

Randy your pantry sounds like what I aspire to.

One of my theories about meat is, meat has umami as a major taste. So high umami foods can fill that niche even if they dont resemble meat in any other way. Mushrooms, lentils, soy sauce, potatoes, tomatoes, I think, are high umami foods.
Comment by Randall Smith on February 14, 2016 at 7:30am

Regarding typos, Daniel, it's amazing what the brain can do to decipher words. I've read whole paragraphs w/o vowels and was able to easily figure out what was being said.

Fr xmpl, tr rdng ths sntnc!  S! ("Easy"--a tough one)

I'm guessing about half my meals are vegetarian, at least a third. I don't think about about purposefully. I just might decide on a sweet potato and succotash with a salad and fruit dish. Or, like you mentioned, roasted veggies. I eat out of my garden in the summer and pantry & freezer in winter. I have so much frozen berries, peaches, apple/pear sauce, vegetables, nuts, etc., plus "fruit cellar" foods (potatoes, carrots, onions, etc.), that I work out meals based on what's available. Eating alone makes me a less fussy eater. I might mention, I get spinach and lettuce from my kid's greenhouse all winter long. Eggs, too.


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