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Comment by Randall Smith on August 16, 2016 at 7:05am

Pollan is "The Man". My SIL worships him.

Comment by Idaho Spud on August 12, 2016 at 4:33pm

I would love to make my own sourdough bread, but I'm leery about the wrong bacteria multiplying in it and causing food poisoning.  Same goes for Kefir and Yogurt.

Comment by Randall Smith on August 12, 2016 at 10:02am

Daniel, you sound like me--the king of substitutes!  I recently mixed 1 tbsp ground flax seed with 3 tbsp water for my "egg". Worked fine. I have some very nice green pumpkins, so my pie will have to wait. But I did make a frozen blueberry pie with evap. milk and half a can of frozen lemonade (graham cracker crust). Rich tasting, but refreshing.

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.


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