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Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 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

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Comment by Daniel W on August 21, 2016 at 8:25pm

Tonight we had stir fry with tomatoes, red bell and mildly hot peppers, onion, garlic, and two pods of okra so far.  stir fried, mixed with scrambled eggs, and topped onto rice.  Nice spicy meal.

I started tomorrow's sourdough starter.  This one is another attempt at whole-wheat sourdough.  I let the last attempt go too long, and it turned into a log the consistency of wood.  Then I made a loaf with unbleached white bread flour to rebuild my confidence.

Comment by Daniel W on August 21, 2016 at 8:11pm

Randy, I'm not aiming to lose weight, and kind of nonplussed that I have.  It's not return of cancer - the last scan was still NED (No Evidence of Disease).  Just loss of that workplace situation, cortisol stress response, and the good fortune to like gardening and cooking. I would be happy to get to my pre-medical school weight, and we're not far from it.

Oh wow, peach pie!  I DO have a peach tree with lots of fruit.  Almost ripe. There's a thought!

I bet there are apricots in the store.  Apricot pie is heaven!

Comment by Randall Smith on August 21, 2016 at 7:00am

Watch out, Daniel--you're gonna get as thin as I am!  And if you continue to eat "out of the garden", you shouldn't gain weight in the winter. Freezer foods (or canned) and root veggies should replace store bought items. Next year, you must grow sweet potatoes.

I can't remember what kind of peach tree I planted years ago, but the peaches made a marvelous pie!

Comment by Daniel W on August 20, 2016 at 2:47pm
BB, Im really gkad you found that info helpful.

My relationship with food has changed completely since I had to retire. In my last years at eirk, the only way I could get through the work day was by continual carb loading and caffeine. That meant large amounts of crackers and deli potato salads and pastas. At the end of the day, I didnt feel likecooking or anything else, so usually more packaged feed (Polkan woukd not call it food. More lime farm snimal feed, factory made stuff).

Now, I make almost everything from scratch. Without the forced carb drive, I've lost 35# without dieting. this season, most is home grown, although that eill change in winter. There is time to make bread, which I truly love doing and love the flavor and process.

Pollan would approve of some of that. I had forgotten about him, but was fascinated by his Netflex series, "Cooked", especially the chapter on bread.
Comment by Bertold Brautigan on August 18, 2016 at 1:33am

Daniel, thanks so much for posting the Michael Pollan vid. I was not familiar with him, and he's an amazing guy.  It was very encouraging since we cook all our meals and haven't eaten fast food for 30 some years. I immediately ordered his book Food Rules. One thing he said that really struck me was this:

  • The environment is not just out there, it's passing through you and is part of you and you have a wilderness here [in your gut] as well as out there.
Comment by Joan Denoo on August 17, 2016 at 9:35pm

Quick + Easy Meal From The Yard

From Abundant Permaculture A nice meal for a busy family 

Comment by Randall Smith on August 16, 2016 at 7:05am

Pollan is "The Man". My SIL worships him.

Comment by Daniel W on August 15, 2016 at 12:32pm
A talk by Michael Pollan on food, Amazing, revolutionary thinking about food, cooking, healthy cooking and eating, corporate food industry social engineering of our eating lifestyles.
Comment by Daniel W on August 15, 2016 at 12:01pm
Spud, I really dont think you can go wrong with sourdough or sauerkraut. The beneficial bacteria dominate the culture without giving bad ones a chance. You can smell the result - sour or sour/alcoholic. Ive never heard of a case of food poisoning with either, but there are many cases from grocery store produce and meat.

With sourkraut, it's the salty brine that prevents bad bacteria from growing. The lactic acid bacteria love it, so they take over and make acid. The acid preserves the food.

With sourdough, the lactic acid and alcohol in the starter prevent bad bacteria from groeing.

Only slightly off that topic, I watched Michael Pollan's "Cooked: Air" chapter on netflix. Really amazing. He describes how we remove all of the beneficisl nutrients from white flour, then use additives to preserve it and make bread a factory food. Then, we stopped skow fermentation (sourdough) ehinch releases nutrients from wheat flour and nourish us, instead using fast yeast that just give a rise and some yeasty flavor. im going to try a slower sourdough whole wheat next.
Comment by Idaho Spud on August 12, 2016 at 4:33pm

I would love to make my own sourdough bread, but I'm leery about the wrong bacteria multiplying in it and causing food poisoning.  Same goes for Kefir and Yogurt.


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