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Latest Activity: Jun 7
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.
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.
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
Question: What does the word "scaling" mean in connection to food preparation?
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.
McMummy burgers, or Why McDonalds burgers don't rot:
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.
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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