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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 April 17, 2017 at 12:04pm

Randy, Carl I'm a coffee addict.  We always have a nice pot in the morning and again through the day.  I use a medium roast, usually Columbian or Sumatra but sometimes try others.

Michael, I read labels constantly for added sugar.  It's amazing how much is added.  For example, spaghetti sauces can have 3 to 10 grams per serving.  I always buy the lowest.  Same with salad dressing.  I bought some pasta salad mix and when I ate it it tasted like candy.  That's because I am no longer accustomed to all of the sugar.  I make our own bread, and never add sugar per se.  For whole wheat bread i do use a tablespoon of molasses and add dates, but no white sugar. 

It's interesting.  Without all that added sugar, foods really do taste better.

Comment by Randall Smith on April 15, 2017 at 7:17am
It seems coffee and (now) aspirin have become the darlings in good health and longevity. Makes for a good elixir!
Spud, good luck on you new program. I'm sure you'll benefit greatly.
And keep on walking, Michael.
Comment by The Flying Atheist on April 14, 2017 at 4:46pm
Comment by Michael Penn on April 14, 2017 at 10:15am

I'm diabetic and eat pretty much what I want to but I do take their meds for it. Even so, I avoid sugars a lot, take iodine, and have changed my diet a bit. You can't please everybody and nothing takes the numbness out of my diabetic feet. I ignore it and just keep walking anyway.

Comment by Idaho Spud on April 14, 2017 at 8:36am

Now that my body's edged up into the diabetes range, I'm walking every day and controlling my diet, so no more fast food for me.  Half of every meal is carbohydrate free vegetables, one-quarter is carbohydrates, and one quarter is protein & good fats.

My doctor had me go to a Diabetes training session.  My teacher gave me the above meal plan, and so far (3 days) it's not been too hard to stick to it.  Hope I can keep it up.

Comment by Randall Smith on April 14, 2017 at 6:52am

Almost done--one more week to go, no sugar. It's getting easier.

Yesterday, I went to town and succombed to Arby's TV ad on Greek style gyros (2 for $6). Ate half of one. Not too bad, but save your money.

Comment by Randall Smith on April 4, 2017 at 7:12am
10 days into my sugar-free "diet" and hanging in there. I made an orange cake yesterday with stevia as my sugar substitute. I expected it to taste funny--at least different, but it didn't. Actually, it was very good.
Comment by The Flying Atheist on March 26, 2017 at 12:34pm
Randy, over the years I've received many shipments of frozen meats. They have all arrived frozen and intact. No need to worry about thawing. You'd be surprised how efficient dry ice can be.
Comment by Daniel W on March 21, 2017 at 12:21pm

Joan, it is not necessary to grind down the cast iron skillet frying surface, but in new skillets it does help make them easier to cook non-stick.   The old ones were smooth, and it's not an issue.  The new ones have a pebbled surface that helps the factory pre-seasoning process but is not as nice as a smooth surface.  Grinding them down is really something that a semi-fanatic cook would do, like me.  I bought a grinding wheel for my drill, now need to do it.  The best choice is to use a vintage skillet.

Mike, I don't know about taking a teaspoon of blackstrap molasses for health, but I do use it in whole wheat bread.  Plus, dates and walnuts.  Very good for peanut butter sandwiches, or just toasted with some butter.

Comment by Randall Smith on March 21, 2017 at 7:13am

As I ate my bison burger last night, I was wondering how well that market is doing. I know I can't find bison meat at any major supermarkets and have to rely on farmers markets to buy it. I know I can order it via the internet, but hesitate to do it, fearing thawing in transit. I don't eat much meat anyway, so it's no big deal. Oh yes, I cooked the bison burger in my cast iron skillet.


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