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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
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How and why of food.
Bon appetit!

Members: 46
Latest Activity: 1 hour ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Nov 24. 4 Replies

Umami - why we catsup, cheese, and fries

Started by Daniel Wachenheim. Last reply by The Flying Atheist Oct 6. 1 Reply

A Map Of Where Your Food Originated May Surprise You

Started by Joan Denoo. Last reply by Daniel Wachenheim Oct 5. 4 Replies

Chicken stock

Started by Joan Denoo Sep 28. 0 Replies

Timers

Started by Idaho Spud. Last reply by Daniel Wachenheim Aug 12. 18 Replies

Vegan isn't most sustainable diet

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Aug 5. 1 Reply

The amazing incredible awesome fantastic potato.

Started by Daniel Wachenheim. Last reply by Qiana-Maieev Jun 19. 13 Replies

Comment Wall

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Comment by Joan Denoo on November 12, 2016 at 9:47pm

Chris, I had salmon tonight with a nice squirt of lemon. I ate the rest of my homemade pickled beets and onion, my very favorite of pickled foods. I also had quinoa, a nice accompaniment, it, too, was leftover. 

Comment by Joan Denoo on November 12, 2016 at 9:44pm

Daniel, Had to look up conchiglioni box, and my goodness, do these recipes look good. 

I have no idea what this is nor can I read the recipe. But, isn't it pretty?

http://domowe-potrawy.pl/muszle-cochiglioni-nadziewane-pasta-z-wedz...

Comment by k.h. ky on November 12, 2016 at 8:30pm
That's definitely doable. I'll add some chopped black olives and chopped green pepper to the sauce.
Comment by k.h. ky on November 12, 2016 at 8:20pm
Thanks Daniel. I'll take a look.
Comment by Daniel Wachenheim on November 12, 2016 at 8:10pm

Kathy, the stuffed shells are quite a project.  It's not too complex as far as ingredients, but it takes a while to stuff all of the shells.  This is basically the recipe, except I like to use cottage cheeses instead of ricotta, for the texture.  And I don'tr add parsley.

Cooking is great when it's chilly, rainy, snowy outside.

Comment by k.h. ky on November 12, 2016 at 7:35pm
Daniel, may I have the recipe for the jumbo pasta dish. It sounds wonderful. But does it take a lot of time and ingredients? I rarely try a complex recipe. The mex cornbread is the most complicated thing I make with about seven ingredients.
Comment by k.h. ky on November 12, 2016 at 7:31pm
Another iron skillet of Mexican cornbread. Unheard of for me to cook that much. With homemade chicken noodle soup. Our temperature has dropped off and I love to cook when the weather is cool. I was getting the ingredients together to make blue/black berry cobbler and discovered I'm out of butter :(
Comment by Daniel Wachenheim on November 12, 2016 at 3:11pm

Chris, bread and cheese make a good meal.  Simple and wholesome.  Decades ago when I was a young soldier, I would buy small sandwiches, just Turkish bread and cheese, and a slice of hot pepper. I can still taste those, when I think about it.

Comment by Qiana-Maieev on November 12, 2016 at 2:59pm

Sounds delicious Daniel, thanks for the idea.

Comment by Plinius on November 12, 2016 at 12:51pm

For me, carrots with lots of parsley, and a piece of fried salmon.

Yesterday only bread and cheese, because I was to tired to cook.

 

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