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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!

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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Food Fraud

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Aug 8. 3 Replies

Timers

Started by Idaho Spud. Last reply by Idaho Spud Jul 24. 20 Replies

Exploding Pyrex

Started by Idaho Spud. Last reply by Idaho Spud Jul 4. 9 Replies

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) Jun 17. 2 Replies

Seafood will be far less nutritious

Started by Ruth Anthony-Gardner May 29. 0 Replies

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Comment by Randall Smith on July 7, 2017 at 10:37am

I've spent half my life pitting cherries. So, it comes as no surprise I don't grow, pick, or eat cherries anymore. But, Daniel, your pie sure looks delicious!!

Comment by Joan Denoo on July 6, 2017 at 2:33pm

Thanks, Spud! I have some interesting reading ahead. 

I have no idea if they had testing to determine validity and reliability and replicability with their procedures.   

President Eisenhauer brought Acupuncture back to the States in 1971 as reported in The Birth of Acupuncture in America. I remember it well when it happened and Dr. Paul Dudley White was Eisenhauer's physician.    

It was years later, as you probably remember, when I was in China I went to health care facilities to talk to women about their health care delivery systems. The hospitals had Quonset-like huts full of men and women receiving health care. Many of the patients had pins sticking out of them, head to toe. There was no division of men from women, the families cared for the patients, supplying clean sheet, pillow cases, nightgowns, and food. Families cooked on small charcoal stoves outside the Quonsets. The visiting families and friends sat on benches beside the beds, occasionally going outside to tend to their personal needs. The families cleaned up the patients as was needed. 

Comment by Idaho Spud on July 6, 2017 at 2:05pm

Daniel, congratulations on your evolution as a baker with your tender flaky crust.  Looks delicious.

Comment by Idaho Spud on July 6, 2017 at 1:54pm

Joan, I first started questioning WebMD when I read them saying Acupuncture, is good for some pain, but I've read several places that say It's no better than placebo.  

Wikipedia says acupuncture is not scientific, it's pseudoscience, alternative medicine, and many trials have reached inconsistent results.

Rational Wiki is mostly negative about acupuncture: http://rationalwiki.org/wiki/Acupuncture

Quack watch is also negative about acupuncture:  http://www.quackwatch.org/01QuackeryRelatedTopics/acu.html

This article is very critical of WebMD:   http://www.nytimes.com/2011/02/06/magazine/06FOB-Medium-t.html

Comment by Joan Denoo on July 6, 2017 at 12:44pm

I agree, with "experts" issuing conflicting results, I want to read what I can find, make a decision on what is true, and either suffer from my bad choice or benefit by my curiosity. 

@ Idaho Spud, that bean photo makes my mouth water for a great "mess of beans". 

Comment by Joan Denoo on July 6, 2017 at 12:32pm

@Idaho Spud, you wrote, "WebMD, which I've since discovered is not always scientific or unbiased,"

I didn't know WebMD is not always scientific or unbiased; my Dr suggested I read that link. What can you tell me about WebMD's reliability and validity? 

Comment by Joan Denoo on July 6, 2017 at 12:24pm

I agree on cast iron, properly seasoned, cleaned, and oiled. 

L&L threw away their microwave because of concerns about leakage. We never cooked in the microwave because we preferred the cast iron. We use cast iron for everything, now, including eggs.

Stir fry is a favorite of ours. 

Maillard reaction? I don't remember learning this reaction. I'll go on a hunt to see what I can learn. 

Thanks, Spud, for the new word. 

"One reaction hot spot is the lens of the human eye, where Maillard-based chemistry is partly responsible for nuclear cataracts. In this prevalent form of the disease, the cataracts darken and need to be extracted. Because lens cells don’t regenerate over a lifetime and they have high levels of ascorbic acid, which can enhance Maillard reactions, 'the lens is a trash can for human Maillard reactions,'” 

"After 100 years of studying the reaction, we’ve come to realize there’s really a Maillard paradox, Cooking kills bacteria, increases shelf life, and creates attractive aromas.” But these same processes can create harmful chemicals in food. And in our body, the reaction is linked with inflammation, diabetes, and cardiovascular disease.

Vincent M. Monnier, a medical researcher at Case Western Reserve.

The Maillard Reaction Turns 100

Comment by Daniel W on July 6, 2017 at 11:31am

Correction - the contents of the pie were 3 1/2  cups tart and wild cherries, plus 1/2 cup sweet cherries.  The proportion doesn't matter, and if I could I would have used all pie cherries.  It was good, regardless.

Comment by Daniel W on July 6, 2017 at 11:30am

I picked all of the pie cherries, that I could find, plus wild cherries - probably descendants of domesticated cherries.   Cleaned up and pitted, that was 3 cups, so I added 1/2 cup of sweet cherries, pitted and halved.  It was nice of all of them to ripen at the same time :-).  Then I used them to make a cherry pie.

According to the author of "The Art of The Pie", which I got through the local public library, I've been making my crusts too uniform.  She says that the pieces of butter or shortening can be bigger than pea size, such as dime size, to smaller.  She also emphasizes cold butter or shortening, cold flour, and after mixing put into fridge to chill before rolling out.  I used shortening for the last 2 pies, which gives a pretty flaky tender crust, but don't care for the flavor as much.  This time, I used the remainder of the shortening, and butter, about 1/3 shortening to 2/3 butter; kept it all cold when working it and chilled before rolling it out.  This actually was the most tender flaky crust so far.  The cherry filling came out very tasty, too.  Happy with this step in my evolution as a baker :-)

Comment by Idaho Spud on July 1, 2017 at 12:33pm

One of these days for me as well.  Pizza and bread both look tasty.

 

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