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Fervet olla, vivit amicitia.

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Discussion Forum

Food Fraud

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


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 Joan Denoo on July 14, 2016 at 8:03pm

Gee, I have never seen that before. Now that my kitchen utensils are in boxes at Laura's I can start collecting some more gadgets. I like the look of the end product, and I can imagine how delicious the different vegetables taste especially with a light saute and covered with sauce. One could make just about any sauce to go with the vegetables: 

Alfredo, Hollandaise, Bechamel, Marinara, Tartar, Meat, Tomato, Horseradish Cream, Soy Ginger, and Fontina sauces.



Comment by Joan Denoo on July 14, 2016 at 4:31pm

Daniel, the French bread makers film is helpful. I keep my sourdough much stiffer than theirs. I will try making it with more liquid and see if I get a better loaf. 

Comment by Joan Denoo on July 14, 2016 at 4:28pm

Daniel, that sounds wonderful! and the other ingredients make my mouth salivate. 

I liked hearing about your breads! I'm going to have to get my starter out of the freezer. 

Comment by Daniel W on July 14, 2016 at 1:24pm

Oh - on that zucchini-carrot bread recipe, the ginger is a nice break from the usual cinnamon / clove that I usually use for squash or pumpkin bread.  I think some added lemon zest might also be nice.  The batter is very thick, but the bread is light and crumbly.

Comment by Daniel W on July 14, 2016 at 1:23pm

I love this zucchini-carrot bread.  Today I made my 3rd loaf.  Recipe is from University of Illinois Extension Service.

It's a fairly crumbly.  The first time I made it, some fell apart in the loaf pain.  The second and 3rd times, I sprayed the pan with nonstick spray, lined it with wax paper, and sprayed again. That maded for a perfect loaf that was easy to remove.  Also, mine needed 55 minutes instead of 50.


Zucchini Carrot Bread

To use frozen grated zucchini in bread, thaw the package in a pan of cold water, squeeze out excess water and precede with the recipe. Omit the carrot and substitute 1/2 cup zucchini or other squash, if desired.

1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 egg, lightly beaten
1/2 cup canola oil
1 cups grated zucchini
1/2 cup grated carrots
1/2 cup chopped walnuts or pecans
Powdered Sugar (optional)

  1. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, salt, and ginger. Set aside.

  2. In a medium bowl, beat the egg, add the oil, grated zucchini, and grated carrots. Mix well.

  3. Add the zucchini mixture and nuts to the flour mixture. Stir only until all the flour is incorporated. Do not over mix or the bread will be dry and chewy.

  4. Scrape the batter into a well greased 9-inch bread pan and bake in a preheated 375° oven for 50 minutes.

  5. Remove from the oven and let the bread cool in the pan 5 minutes, then turn out onto a rack or plate. Serve warm or cool and dust with powdered sugar. Makes one 9-inch loaf.

Comment by Idaho Spud on July 9, 2016 at 8:58am

Joan, I'm glad to hear you like octopus like I do.  I've not had the opportunity to try dried octopus, but my guess is I'll like it almost as much as fresh or frozen.

My personality is such that I'll try anything, as long as I'm sure It's not harmful to me.

I also give foods quite a few chances, to see if I will acquire a taste for them, like the gal that wrote that article.  The first time I tried sweet & sour pork, I did not like it, but the second or third time, I thought it was very good. 

There are several foods that I've not acquired a taste for.  I've tried blue cheese many times, and still don't like it, except for Roquefort.  So far, I've tried 2 kinds of beer and thought they tasted horrible.  I dislike most wines and coffee.  The wines I like have lots of fruit flavoring, and the coffees I like have lots of fruit flavoring as well as lots of cream & sugar.  I don't even care much for Baskin-Robbins coffee Ice Cream. 

However, I still try these things when I get the chance, if they don't cost much.  The only thing I won't try again is an 800 year-old pickled egg, mainly because I'm not sure how safe it is.

Comment by Randall Smith on July 9, 2016 at 6:52am

Raspberry season is over, but have no fear--black and blue berries are coming on! I have all these bushes (including goose) in my "garden". However, I have to forage in the wild for blackberries, and go to a blueberry farm to get my quota. Nearly half my chest freezer is packed with berries, including straw.

There's still the controversy about eating fruit because of the sugar content, but I'm on the side of partaking. Yum!

Comment by Joan Denoo on July 8, 2016 at 8:32pm

Spud, this story reminds me of the couple who always served octopus at their parties. They tasted excellent, had an interesting texture; something about them appealed to my sense of smell, feel, and taste. On one occasion, they didn't serve any and I asked about them. The husband handed me a big knife and invited me to go to their pantry and help myself. They bought them by the bag full. I followed his direction, found the paper bag and opened it up. There was a whole bunch of dried octopus. They looked disgusting. I eventually was able to look at them, slice off a chunk and enjoy them as I had before. 

Comment by Idaho Spud on July 7, 2016 at 3:08pm

While in the dentist's waiting room this morning, I read an article that struck a nerve in me, because I'm like the gal that wrote "Acquired Taste".  I couldn't believe how incredibly adverse to trying new foods her date was.  The article can be read here:

Comment by Daniel W on July 7, 2016 at 2:01pm

I think next I will try a hot sesame-peanut sauce.


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