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Perverse Luxury Beef

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Comment by Daniel W on August 12, 2016 at 2:16pm
Randy, was your egg substitute in something that needed it as binder?
i want something better for lentil loaf. Mine crumbles too much.
Still thinking about making a rhubarb pie today. There us sourdough rising now in the bread pan.
Comment by Randall Smith on August 12, 2016 at 10:02am

Daniel, you sound like me--the king of substitutes!  I recently mixed 1 tbsp ground flax seed with 3 tbsp water for my "egg". Worked fine. I have some very nice green pumpkins, so my pie will have to wait. But I did make a frozen blueberry pie with evap. milk and half a can of frozen lemonade (graham cracker crust). Rich tasting, but refreshing.

Comment by Daniel W on August 11, 2016 at 7:47pm
Randy you are eating well!

Im getting more fresh corn on the cob, now. It's so good! First fresh beefsteak tomato today. Sometimes summer is heaven!

Made a punkin pie. Had an ingredient emergency - the evap milk was bad - brown with crud in the bottom. Ick. Did some web research, can substitute reg milk and mix 1 tablespoon starch with the dry ingredients before combining. I didnt even have milk, but did have dry milk. So - mixed the starch with the dry ingredients, mixed up dry milk to volume to replace the evap milk, and prayed to the pie goddess.

Result: great pie!

I always wondered if those pumpkin pie recipes that require evap milk really need evap milk. What purpose does it serve? Not needed for the sweetness. Starch works as thickener, plus there are the eggs. This pie was a little softer, but I had also used butternut squash puree that I roasted and froze last year, and it was more liquid than my usual pumpkin puree.
Comment by Randall Smith on August 9, 2016 at 8:06am

For only the second time all summer, I prepared my supper on the grill--charcoaled. Since there's only me to cook for, I loaded the grill up. Chicken, salmon, corn on the cob, potatoes, even green beans. All but the chicken was in foil. I will get four meals out of one grilling. The corn was especially good!

Comment by Randall Smith on August 3, 2016 at 7:54am

Good ideas, everyone. There are so many different ways to prepare greens, and it's fun to experiment with combinations.

About 3 months ago, I decided to try being an alternate day vegetarian. Turns out, I haven't had meat in two weeks in a row. My streak will end tonight, however, with a BLT. At least the bacon is from free-range pigs, thanks to my organic farm kids.

Comment by Joan Denoo on August 2, 2016 at 11:29pm

Daniel, I don't know, but I am going by a hunch. Just as I blanch cabbage leaves before filling them with savory vegetables and rice, I assume one would blanch collard leaves as well to make them more pliable. Then proceed as usual. Let me see if I can find a recipe ... Ah! 

"In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes. Drain and rinse with cold water."

The recipe called for sausage stuffing, however, I think a nice savory rice and vegetable stuffing and maybe even a bread stuffing would make an excellent combination.

Read more at:

Comment by Daniel W on August 2, 2016 at 10:27pm

Joan, with all of the lengthy and time consuming recipes online, this one was very quick and easy.  Next I want to figure out how to make vegetarian cabbage rolls with collards instead of cabbage.

Comment by Joan Denoo on August 2, 2016 at 9:29pm

I just never learned how to cook in the microwave. The flavors that come from a cast iron skillet or waterless cooking ware tastes good to me. I can't compare it with the microwave because I have not used it to cook, only to reheat. Is there any difference besides heat that the convection oven gives food?   

Comment by Joan Denoo on August 2, 2016 at 8:42pm

Daniel, that looks so good, especially the colors and contrasts. The sriracha just makes it sparkle! 

Comment by Daniel W on August 2, 2016 at 8:33pm

Today's new food.  I sometimes grow things that I've never been inspired to buy, not knowing what to do with them.  Then it's a challenge to figure our what to do with it, if it grows.

Here is my first solution to collard greens, based on a spinach recipe.  Cut out the midrib, then roll up the leaf into a roll.  Use knife to slice into fettucini size ribbons.  Chop 1/4 medium onion.  Saute it all in olive oil until tender and onions slightly browned.  MIx in some soy sauce.  Fry egg sunny side up in same skillet, transfer to the collard green plate add some sriracha and pepper.

This was really good.  Now I know something to do with collard greens.


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