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

Members: 46
Latest Activity: on Tuesday

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 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

Comment Wall


You need to be a member of Food! to add comments!

Comment by Daniel W on March 2, 2017 at 9:06pm

More than you ever wanted to know about cast iron skillets.

My favorite everyday cast iron skillet came from an estate sale for a couple of dollars. It was rusty so I scoured it with steel wool, then seasoned it. It is lighter and smoother than our more expensive newer Lodge skillet. Food doesn't stick to it and it heats evenly.  Based on the video, my skillet is made before 1960 by a company called "Wagner".  All I know is this skillet makes better food for me, easier, than any other skillet I have used.

Comment by Idaho Spud on March 2, 2017 at 10:03am

I had to Google Chocolate Cress Pie, but couldn't find any.  Found a lot of Chocolate Chess Pie recipes, which seemed to have nothing special in them, not even any pawns (or prawns).

Comment by Daniel W on March 2, 2017 at 9:01am

My roux is 2 tablespoons of white flour,  and use one cup of water.  Add a little water to make a paste, then add more water while continuing to mix until it's an even suspension using the while cup.  I put into a bowl and put into microwave, heat in 30 sec bursts and stir until it is thick.  Then I grate a bouillon cube into it, which I do because the cubes don't dissolve evenly for me.  Usually I also add some dried bot peppers as well, and 1/8 teaspoon of black pepper.  It's not as much trouble as it seems.

Yesterday's noodle casserole was like before but I used cauliflower florets instead of broccoli and added about 1/3 cup grated carrot.   It needed to bake 15 minutes longer to make the cauliflower tender but I liked it a lot.

Randy, what is a chocolate cress pie?  Chocolate and water cress?

I think Im in the mood for crepes again this morning.


Comment by Randall Smith on March 2, 2017 at 7:49am

Lilac, I've never tried brown rice flour. Sounds interesting.

Yesterday, when I made a pie crust for a Chocolate cress pie, it called for one and a fourth cup of flour. I combined rye flour and corn meal flour with the standard wheat flour. Turned out great. Of course I was more focused on what was inside in crust! Yum yum.

Comment by Lilac on March 1, 2017 at 1:47pm

I use brown rice flour for my gravies.

Comment by Randall Smith on March 1, 2017 at 7:20am

I've been adding a simple "white sauce" to many of my dishes, including potatoes: Milk, flour, butter, seasoning, maybe sharp cheddar cheese. They say to avoid eating "white" foods, and these ingrediants are certainly that, but what the heck, it tastes good!

Comment by Daniel W on February 28, 2017 at 2:53pm

Oops, I saw I had a typo for "tee shirt". Oh well :-)

Joan, I would have love to have your Grandma Whitehead teach me! At least, you can pass it on to your family. That knowledge will serve them well.

Rösti does sound very close to what we call hash browns. The plain preparation is what I like for breakfast, very simple. I could see adding other ingredients like egg and cheese for evening meal.

Comment by Joan Denoo on February 28, 2017 at 2:25pm

Daniel, your "Inner German" serves you well in these days of uncertainty and radical changes. The disciplines give us the tools of flourishing during a downturn. 

Let's celebrate our "Inner" knowledge passed on to us by generations of mothers and fathers facing hardships. 

Comment by Joan Denoo on February 28, 2017 at 2:04pm

I shred my potatoes using a food processor if cooking for a crowd, or my mandolin shredder for a small group. I shred them into a bowl of cold water, drain, use a clean linen pillow cover saved for this purpose. In my Grandma Whitehead's kitchen in the summer we went outside and swung the bag of shredded potatoes around until the shredded spuds felt dry.

I have a hot cast iron skillet ready with hot coconut, and pour the potatoes from the pillow case into the hot fat. In Grandma's kitchen, we used only lard. 

I put the used pillow case into a cold water bath in the sink  because potatoes turn the case an ugly black color. I let the pillow case dry then put it in the dirty kitchen hamper to be washed with hot water. Grandma's kitchen and bathroom always smelled of Purex, even when she used a wash board. 

Living in the country, using well water, and a septic system, I can't use bleach of any kind unless I pour the dirty bleach water outside on the ground. Obviously, I don't like to work that hard, especially in winter. 

Grandma said not to "worry" the potatoes. Let them cook until they are brown on one side; then turn and let the other side brown. 

I often top off the hash browns with a poached egg and jullien cooked ham or bacon. 

Comment by Joan Denoo on February 28, 2017 at 1:14pm

Rösti or röschti is a Swiss dish consisting mainly of potatoes, in the style of a fritter. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. Wikipedia

Chris, this sounds exactly what I like in hashed browns. 


Members (46)



Update Your Membership :




Nexus on Social Media:


© 2017   Atheist Nexus. All rights reserved. Admin: Richard Haynes.   Powered by

Badges  |  Report an Issue  |  Terms of Service