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Comment by Joan Denoo on July 18, 2016 at 12:46pm

I don't drink alcoholic beverages anymore because alcohol makes one of my organs hurt terribly. So, I am known as the tea-totalling- great-grandma at our family gatherings. My someday to be grandson-in-law gave me a taste of his beer and it was DELICIOUS! I took only the one sip and enjoyed it, and that is now my new normal. That sweetheart of a man always gives me the first sip, and I am content.  

Spud, the real Roquefort is delicious, it sparks up a salad like nothing I know. 

As to "800-year-old pickled egg", I did a bit of sleuthing and found a recipe for them. I found Dark and jellified: Century eggs 

No thanks! I will join you, Spud, in not eating them, even as some claim they are delicious. 

Comment by Idaho Spud on July 18, 2016 at 8:04am

A gooseberry tart.  Sounds good to me.

I can't remember how tart gooseberries are because the last time I ate any was probably 60 years ago.

Comment by Randall Smith on July 18, 2016 at 7:26am

I harvested my first-ever gooseberries, gathering enough (2 cups) to make a "tart". And, indeed, it WAS tart! But good--different, at least.

Comment by Randall Smith on July 15, 2016 at 10:39am

Daniel, although the bread sounds good, all that flour and sugar scares me. Grating zucchini and carrots doesn't appeal to me either. Am I an old stick in the mud or what?!

Comment by The Flying Atheist on July 14, 2016 at 10:25pm

Oh, Joan!  Horseradish cream sauce,  I'm drooling thinking about it.

Comment by Joan Denoo on July 14, 2016 at 8:03pm

Gee, I have never seen that before. Now that my kitchen utensils are in boxes at Laura's I can start collecting some more gadgets. I like the look of the end product, and I can imagine how delicious the different vegetables taste especially with a light saute and covered with sauce. One could make just about any sauce to go with the vegetables: 

Alfredo, Hollandaise, Bechamel, Marinara, Tartar, Meat, Tomato, Horseradish Cream, Soy Ginger, and Fontina sauces.



Comment by Joan Denoo on July 14, 2016 at 4:31pm

Daniel, the French bread makers film is helpful. I keep my sourdough much stiffer than theirs. I will try making it with more liquid and see if I get a better loaf. 

Comment by Joan Denoo on July 14, 2016 at 4:28pm

Daniel, that sounds wonderful! and the other ingredients make my mouth salivate. 

I liked hearing about your breads! I'm going to have to get my starter out of the freezer. 

Comment by Idaho Spud on July 9, 2016 at 8:58am

Joan, I'm glad to hear you like octopus like I do.  I've not had the opportunity to try dried octopus, but my guess is I'll like it almost as much as fresh or frozen.

My personality is such that I'll try anything, as long as I'm sure It's not harmful to me.

I also give foods quite a few chances, to see if I will acquire a taste for them, like the gal that wrote that article.  The first time I tried sweet & sour pork, I did not like it, but the second or third time, I thought it was very good. 

There are several foods that I've not acquired a taste for.  I've tried blue cheese many times, and still don't like it, except for Roquefort.  So far, I've tried 2 kinds of beer and thought they tasted horrible.  I dislike most wines and coffee.  The wines I like have lots of fruit flavoring, and the coffees I like have lots of fruit flavoring as well as lots of cream & sugar.  I don't even care much for Baskin-Robbins coffee Ice Cream. 

However, I still try these things when I get the chance, if they don't cost much.  The only thing I won't try again is an 800 year-old pickled egg, mainly because I'm not sure how safe it is.

Comment by Randall Smith on July 9, 2016 at 6:52am

Raspberry season is over, but have no fear--black and blue berries are coming on! I have all these bushes (including goose) in my "garden". However, I have to forage in the wild for blackberries, and go to a blueberry farm to get my quota. Nearly half my chest freezer is packed with berries, including straw.

There's still the controversy about eating fruit because of the sugar content, but I'm on the side of partaking. Yum!


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