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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 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 Idaho Spud on August 2, 2016 at 1:03pm
I use the microwave oven a lot also. Whenever possible.
Comment by Randall Smith on August 2, 2016 at 6:31am

"Explosions" do happen in a microwave, but the speed, convenience, minimum electricity, etc., make it worth using. Still, I use my little convection oven a lot. My latest dish was smashingly good: macaroni, collards, tomatoes (layered) with cheese sauce and Panka poured over.

Comment by Idaho Spud on August 1, 2016 at 11:08am

The microwave oven is where things explode.  Just about everything, so I cover everything when using it.  On the things that explode the worst, I put a heavy object on top of the cover.

Comment by Idaho Spud on August 1, 2016 at 11:05am

I don't fork or knife my potatoes when baking, and never had any explode enough to make a mess.  Once in a while they will split, but I've never had one explode.

Comment by Idaho Spud on August 1, 2016 at 10:41am

It appears I'm unusual in liking the old fashioned corn much better than the new sweet kinds.  I've not been able to find the kind I like at stores or the farmer's market here.

I seem to remember looking for the old fashioned seeds also without finding any.  Next spring, I'm going to look again until I find some to plant.


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