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Latest Activity: Jul 11
Fervet olla, vivit amicitia.
"While the pot boils, friendship endures."
Started by Idaho Spud. Last reply by Idaho Spud Jul 4.
Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) Jun 17.
Started by Ruth Anthony-Gardner May 29.
Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist May 18.
Started by Joan Denoo. Last reply by Randall Smith Feb 25.
I'm now reading my second book on the "hazards" of eating meat (and to some extent, dairy products): Proteinaholic, by Garth Davis, M.D. (The first book was Dr. Michael Gregor's How Not to Die.)
Again, the mantra is that you don't need to load up on protein, especially from meats. All requirements come from fruits and vegetables. Afterall, cows, deer, apes, elephants don't eat meat and are usually strong and healthy--and cancer free! Yes, meats are linked to cancer and many other diseases/maladies.
Again, I'm torn. I've read both sides of the "meat or no meat" issue. It's here we go again. But now, I think I'm convinced. The science seems overwhelming. So Daniel, here I come--joining the ranks of vegetarianism. Of course, I have to get rid of the meat I have in my freezer--eventually!
In my lifetime I've done a lot of things just for the halibut. So did Moe Howard.
Sounds good Qiana! I had some very busy days and a migraine day on top so we ate what was left in the almost empty larder: lentils and onions with bell peppers and sardines. Wasn't bad.
How the French make bread. I
Ruth, I started making sourdough when I lived near Kenai, Alaska from a homesteader. She gave me a start that was decades old; she also taught me how to use potato water to begin the process.
Emeril Lagasse has a Potato water sourdough starter;
King Arthur's Flour Co has a good Sourdough Baking Guide;
I love making bread, hwever, it i not a hobby for those who work all day, or who have other responsibilities. It is restful and kind of like playing with mud pies as a kid.
Carl, you seem to have a pallet for delicious food combinations! I'd love to be your sous-chef in your kitchen. I have some dried cranberries and cherries in my pantry; rice and your recipe for tomorrow night.
Do you have a favorite white wine to cook with chicken or pork?? I keep a bottle of dry vermouth because it "keeps" and I can no longer drink alcoholic beverages. I also have sake, a dry white wine, and mirin, a sweet white wine, for cooking Asian dishes.
Daniel, I used potato water to get the starter brewing, then I use potato water if I have any. When I make mashed potatoes, I save the cooking water and freeze it to use later in making the sourdough bread. If I don't have any, I use tap water. I like sour bread, as I like sauerbraten; I prefer vinegar and oil salad dressing and unsweetened lemonade. Not everyone likes the bitter tastes that I do.
I thought of an outdoor bread baking oven today as I played with the dough. That would be a treat, indeed. We have lots of firewood, mostly pine, fir, and larch. I don't know the pros and cons of these woods. It will be easy to discover the kinds of woods that do the best baking job.
It sounds as though you no longer have a side burner on your grill. Did you not design one for your most recent kitchen remodel?
Larry usually has the sriracha on the dining room table for all his meals. That, and Frank's hot sauce. He eats jalapenos from the jar without blinking an eye. Cary likes hot food as well. I am enjoying some picante flavors more now than when I was younger.
Your sourdough bread looks outstanding.
I can see you now, in your sunroom, Baigou and Charlie by your side, Ning joining you in munching that beautiful loaf of sourdough bread, and you loving retirement.
Your bread looks yummy, Daniel. I didn't know about freezing yeast and reviving it with potato water, Joan. I just always pay for a new envelope for every loaf.
Joan, I used dried cranberries and cherries and cooked them along with the rice. To be honest, I haven't had sriracha sauce before. I saw it at the store and purchased it on a whim last week. I know it's quite popular right now. The ingredients of my rice dish were my own concoction thought up at the last moment.
Daniel, your home must smell so wonderful with all the bread you bake. The sourdough loaf looks great. It's one of my favorite breads...that and rye.
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