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Latest Activity: Jul 11

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

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

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist May 18. 9 Replies

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Comment by Daniel W on April 24, 2016 at 10:27pm
Randy, I didn't eat meat for 35 years, and did wind up with cancer. For what that's worth. Maybe those herbivores have too short lives to get most cancers? I don't know. would we know if a deer or cow had cancer?

But - one of the longest life communities is 7th day Adventist, and they are mostly vegetarian.

As for me, I still am, and I think I would be in worse shape if I wasn't. As always on that topic, I say each to their own. I never try to convert anyone, but I support your decision. I have great blood pressure, low cholesterol, am strong as an ox, and I sleep like the dead.
Comment by Randall Smith on April 22, 2016 at 7:02am

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!

Comment by Michael Penn on April 22, 2016 at 6:14am

In my lifetime I've done a lot of things just for the halibut. So did Moe Howard.

Comment by Plinius on April 21, 2016 at 11:58pm

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.

Comment by Daniel W on April 19, 2016 at 9:42am

How the French make bread.    I

Comment by Joan Denoo on April 11, 2016 at 2:48am

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.  


Emeril Lagasse

Comment by Joan Denoo on April 11, 2016 at 12:23am

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. 

Comment by Joan Denoo on April 11, 2016 at 12:05am

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. 

Comment by Ruth Anthony-Gardner on April 10, 2016 at 9:59pm

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.

Comment by The Flying Atheist on April 10, 2016 at 9:43pm

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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