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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
What you don't like.
Recipes.
How and why of food.
Bon appetit!

Members: 43
Latest Activity: Apr 28

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Live longer, don't eat bacon and sausage

Started by Ruth Anthony-Gardner. Last reply by Michael Penn Apr 28. 3 Replies

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

Started by Ruth Anthony-Gardner. Last reply by Ruth Anthony-Gardner Apr 9. 4 Replies

Tuna's not greener than pork!

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

Happy (belated) Pi Day! (3/14)

Started by Grinning Cat. Last reply by Grinning Cat Mar 14. 22 Replies

Eat Insects to Help with Climate Change.

Started by Daniel W. Last reply by Joan Denoo Jan 30. 12 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jan 19. 22 Replies

Beware of Brassicas

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Dec 1, 2015. 7 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Loren Miller Oct 25, 2015. 81 Replies

Comment Wall

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Comment by Randall Smith on June 21, 2015 at 6:49am

Felaine, I could give you a dozen cliches for which to rationalize your naughty indulgence. I'm the expert in using them! Enjoy!

Comment by sk8eycat on June 21, 2015 at 2:55am

I'll try.....there's a mockingbird outside who may help me.  He sits  on the chimney every night and hollers, "Dirty!  Dirty!  Dirty!"

Comment by sk8eycat on June 21, 2015 at 2:20am

I sew baddddd!  I just ordered vanilla ice cream and A&W root Beer from Store2Door. (They ONLY deliver....make great sammidges, too.)

I've been thinking "root beer float" all day, and finally gave in to it.

Am I forgiven?

Comment by sk8eycat on June 16, 2015 at 9:49pm

Emeril's method (with my own pre-cooking puncture)  I am not fond of Emeril LeGasse, but THIS works.

Heat water.

Puncture a tiny hole in the WIDE end of the egg....not very deep...maybe 1/4 inch at most.   I use a safety pin, so I have something to grip.  This lets the air out of the egg when it starts to expand....you can see the bubbles, and the shell won't crack..  ("Tiny Bubbles....")

Carefully use a spoon to slip each egg into HOT water, bring to a rolling boil, turn heat down so it's still bubbling, but not boiling over.

Cook 13 minutes.  Immediately take pot to sink, dump hot water, and run cold water over eggs for a minute ot two.  Cover with cold water and add a cup of ice cubes, and let sit till the eggs are the temp you want.  Dump water and ice and peel.  NO GREEN RING.  Ever.

Hint: too fresh eggs are impossible to peel without making gouges.  Buy them at least a day or two before you plan to boil them.

Comment by Daniel W on June 16, 2015 at 9:28pm

Perfect Hard Boiled Eggs.

I was annoyed that I forgot how long to boil.  Mine often came out with a green-black ring around the yolk.  My mother would put them into a pan of cold water, bring it to a boil, cover and sit the pan over the pilot light for 20 minutes, then run cold water over them.  Back there and then, the water was soft and for all I know the eggs came from old fashioned chickens.

So I looked it up.  Here is what I found, and it was perfect.

1.  Place a few eggs into sauce pan.

2.  Add cold water to cover about an inch over the eggs.

3.  Place on stove and bring to a boil.  Boil gently 2 minutes. 

4.  Keep covered.  Turn off burner.  Let then sit 12 minutes.

5.  Rinse with cold water and place into water with ice cubes.  Let them sit 4 minutes.

Now ready to peel.  I place egg into a small mason jar with about an inch of water, put on the lid, shake 20 times.  Then the peel almost slides off.  Sort of like this:

Comment by Randall Smith on June 15, 2015 at 7:11am

And I grilled a chicken leg & thigh along with asparagus and a sweet potato. I had to shell my edible pod peas because they got out of control! Not my favorite pasttime. Picked my first red raspberries!

Comment by Joan Denoo on June 14, 2015 at 10:08pm

Patricia, your dinner sounds delicious! I like each one of those ingredients. 

Comment by Daniel W on June 14, 2015 at 7:30am
Chris you are right, it has been a big job. I am kind of tired of it. Still, winter can be so depressing. A bright efficient clean kitchen for cooking cheers me up. So, the effort is the cost of being happier when the seasons change again. Fortunately I have the luxury of a spare room where we placed some cooking appliances, and a grill outside. Doing it myself cost sbout 1/4 of what having a contracter would cost, snd I dont like working with them or trust them.
Comment by Plinius on June 14, 2015 at 12:46am

It's an enormous job, Daniel, but well worth the trouble! It's beautiful and very practical!

Comment by k.h. ky on June 14, 2015 at 12:36am
Yes Joan. I do enjoy watching others progress. Daniels kitchen has turned out beautiful.

Mike, I am sorry to hear about your health problems but I laughed out loud when you told your wife you followed the address! That's just too funny because it's so obvious.
We're all falling apart. I have a little surgical procedure coming up Monday. The procedure isn't a big deal but the drive to the specialist and surgical center is four hours each way. That sucks!
 

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