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Comment by Randall Smith on November 5, 2016 at 7:04am
Every now and then, I have breakfast for dinner. Last night, I had waffles and bacon. I added persimmon pulp and pecans to my waffle mix. Yummy.
Comment by Idaho Spud on October 27, 2016 at 11:34am

Randy, you have me thinking about planting a Black Walnut tree.  I love black walnuts in chocolate.  

Nuts are more forgiving of my procrastinating nature than fruit.

Comment by Randall Smith on October 27, 2016 at 7:16am

Admittedly, I've never made sourdough bread. Now I'm tempted to give it a go. Did I mention I made persimmon bread last week? I squeezed out the pulp with an antique ricer. My mother used it for squeezing oranges. It worked better than my old rotary grinder.

My farm kids bought an old cider press a year ago. It works great. However, this year's apple crop is nearly non-existant. Same with black walnuts. It's really weird, especially with the walnuts. Only once before in my 40 years here at home have I not had walnuts. And I can't find them anywhere.

Comment by Randall Smith on October 26, 2016 at 7:51am

Carl's tape shows pictures that looks remarkably like Daniel's food group avatar above--well, not the swans.

Spud, I tried to solve the "scaling" mystery, but failed. There was nothing other than what Daniel said in the dictionary.

Speaking of harvesting potatoes, you should take a look at my SIL's carrot picker: Facebook, Silverthorn Farm

Comment by Idaho Spud on October 25, 2016 at 2:37pm

Question:  What does the word "scaling" mean in connection to food preparation?

When reading the directions on my can of Corn Muffin Mix this morning, it said "Add 1/2 cup of cold water to 2 cups of Corn Muffin Mix.  Mix only until water is absorbed, then let stand at least 5 minutes before scaling.  Bake in 375° F for 15-20 minutes or until done.
If it's just a misprint, I can't think of what they meant.  The only thing I can think of it meaning, is to weigh or proportion.  
Any ideas?
Comment by Idaho Spud on October 20, 2016 at 12:20pm

Randy, you reminded me of spud harvest vacation.  When I was a teenager in St. Anthony Idaho, at harvest time, we had 2 weeks of no school so we could pick-up russet potatoes.  

I would pick for a week, then enjoy a week of vacation and spend my money earned in the fields.  I remember those fields being so big that it looked like there was no end to a row of potatoes.  It was almost depressing, but once I put my head down and started picking, it was OK.

Now, of course, machines pick the spuds, but I imagine sweet potatoes are too tender to use machines.

Comment by Randall Smith on October 20, 2016 at 7:42am
I'm getting some great recipes from some vegetarian cookbook. One I tried two nights ago was a sweet potato peanut butter soup. Really delicious!
With all my sweet potatoes now dug, I need to use the cut ones up quickly. I even made a sweet potato pie.

On a related note, my SIL has been selling his sweet potatoes to Indianapolis restaurants in huge bulks. Fries are a big thing there. He planted 8000 starts last spring! He's got a potato harvester that does the dirty work. Still, we (including me) have to pick them off the ground. Backbreaking.
Comment by Idaho Spud on October 13, 2016 at 10:49am

McMummy burgers, or Why McDonalds burgers don't rot:

Comment by The Flying Atheist on October 6, 2016 at 12:57pm

One of my favorite meals when camping and at home on the grill in the summer was what we called Pocket Stew. I've also heard it called Foil Stew.  A large square of foil wrapped around a hamburger patty with an assortment of vegetables such as onion, tomato. green pepper, potatoes, etc. and seasoned with salt, pepper and Worcester sauce.  The food gets nicely steamed inside the foil pouch over the coals. 

Comment by Randall Smith on October 4, 2016 at 7:23am

Yes, I reckon soup season is upon us. Such a great comfort food. (I don't know who came up with that description--comfort, but I like it.)

Daniel, you mentioned an immersion blender. I have one and use it a lot. Just yesterday I used it to make salsa and to "juice" red raspberries for more wine. It works great and doesn't splatter (much).


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