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Members: 46
Latest Activity: 11 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Nov 24. 4 Replies

Umami - why we catsup, cheese, and fries

Started by Daniel Wachenheim. Last reply by The Flying Atheist Oct 6. 1 Reply

A Map Of Where Your Food Originated May Surprise You

Started by Joan Denoo. Last reply by Daniel Wachenheim Oct 5. 4 Replies

Chicken stock

Started by Joan Denoo Sep 28. 0 Replies


Started by Idaho Spud. Last reply by Daniel Wachenheim Aug 12. 18 Replies

Vegan isn't most sustainable diet

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Aug 5. 1 Reply

The amazing incredible awesome fantastic potato.

Started by Daniel Wachenheim. Last reply by Qiana-Maieev Jun 19. 13 Replies

Comment Wall


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Comment by sk8eycat on June 21, 2015 at 2:55am

I'll try.....there's a mockingbird outside who may help me.  He sits  on the chimney every night and hollers, "Dirty!  Dirty!  Dirty!"

Comment by sk8eycat on June 21, 2015 at 2:20am

I sew baddddd!  I just ordered vanilla ice cream and A&W root Beer from Store2Door. (They ONLY deliver....make great sammidges, too.)

I've been thinking "root beer float" all day, and finally gave in to it.

Am I forgiven?

Comment by sk8eycat on June 16, 2015 at 9:49pm

Emeril's method (with my own pre-cooking puncture)  I am not fond of Emeril LeGasse, but THIS works.

Heat water.

Puncture a tiny hole in the WIDE end of the egg....not very deep...maybe 1/4 inch at most.   I use a safety pin, so I have something to grip.  This lets the air out of the egg when it starts to can see the bubbles, and the shell won't crack..  ("Tiny Bubbles....")

Carefully use a spoon to slip each egg into HOT water, bring to a rolling boil, turn heat down so it's still bubbling, but not boiling over.

Cook 13 minutes.  Immediately take pot to sink, dump hot water, and run cold water over eggs for a minute ot two.  Cover with cold water and add a cup of ice cubes, and let sit till the eggs are the temp you want.  Dump water and ice and peel.  NO GREEN RING.  Ever.

Hint: too fresh eggs are impossible to peel without making gouges.  Buy them at least a day or two before you plan to boil them.

Comment by Daniel Wachenheim on June 16, 2015 at 9:28pm

Perfect Hard Boiled Eggs.

I was annoyed that I forgot how long to boil.  Mine often came out with a green-black ring around the yolk.  My mother would put them into a pan of cold water, bring it to a boil, cover and sit the pan over the pilot light for 20 minutes, then run cold water over them.  Back there and then, the water was soft and for all I know the eggs came from old fashioned chickens.

So I looked it up.  Here is what I found, and it was perfect.

1.  Place a few eggs into sauce pan.

2.  Add cold water to cover about an inch over the eggs.

3.  Place on stove and bring to a boil.  Boil gently 2 minutes. 

4.  Keep covered.  Turn off burner.  Let then sit 12 minutes.

5.  Rinse with cold water and place into water with ice cubes.  Let them sit 4 minutes.

Now ready to peel.  I place egg into a small mason jar with about an inch of water, put on the lid, shake 20 times.  Then the peel almost slides off.  Sort of like this:

Comment by Randall Smith on June 15, 2015 at 7:11am

And I grilled a chicken leg & thigh along with asparagus and a sweet potato. I had to shell my edible pod peas because they got out of control! Not my favorite pasttime. Picked my first red raspberries!

Comment by Joan Denoo on June 14, 2015 at 10:08pm

Patricia, your dinner sounds delicious! I like each one of those ingredients. 

Comment by Daniel Wachenheim on June 14, 2015 at 7:30am
Chris you are right, it has been a big job. I am kind of tired of it. Still, winter can be so depressing. A bright efficient clean kitchen for cooking cheers me up. So, the effort is the cost of being happier when the seasons change again. Fortunately I have the luxury of a spare room where we placed some cooking appliances, and a grill outside. Doing it myself cost sbout 1/4 of what having a contracter would cost, snd I dont like working with them or trust them.
Comment by Plinius on June 14, 2015 at 12:46am

It's an enormous job, Daniel, but well worth the trouble! It's beautiful and very practical!

Comment by k.h. ky on June 14, 2015 at 12:36am
Yes Joan. I do enjoy watching others progress. Daniels kitchen has turned out beautiful.

Mike, I am sorry to hear about your health problems but I laughed out loud when you told your wife you followed the address! That's just too funny because it's so obvious.
We're all falling apart. I have a little surgical procedure coming up Monday. The procedure isn't a big deal but the drive to the specialist and surgical center is four hours each way. That sucks!
Comment by Joan Denoo on June 14, 2015 at 12:26am

Kathy, isn't it fun reading each other's progress and especially after we have become well known to each other. Daniel and I have been friends on this site at least four years. Watching his garden grow and change each year has been a real treat for me. 


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