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Fervet olla, vivit amicitia.

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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.

Comment by Idaho Spud on August 1, 2016 at 11:08am

The microwave oven is where things explode.  Just about everything, so I cover everything when using it.  On the things that explode the worst, I put a heavy object on top of the cover.

Comment by Idaho Spud on August 1, 2016 at 11:05am

I don't fork or knife my potatoes when baking, and never had any explode enough to make a mess.  Once in a while they will split, but I've never had one explode.

Comment by Idaho Spud on August 1, 2016 at 10:41am

It appears I'm unusual in liking the old fashioned corn much better than the new sweet kinds.  I've not been able to find the kind I like at stores or the farmer's market here.

I seem to remember looking for the old fashioned seeds also without finding any.  Next spring, I'm going to look again until I find some to plant.

Comment by Randall Smith on August 1, 2016 at 10:07am
You know, Daniel, I don't really know what the names of my sweet potatoes are. I grabbed 3 different varieties from my SIL's 8000 starts. We'll see what happens. Unfortunately, I won't know which variety is the best.
Comment by Daniel W on August 1, 2016 at 9:40am

Joan, I love that mental image of you and your family  eating sweet corn. 

I stick a fork several times into each baked potato.  Maybe I should try slicing with a knife instead, like you do.

Comment by Daniel W on August 1, 2016 at 9:38am

Randy, I looked up Ambrosia Sweet Corn.  Like the varieties I'm growing it's an se+ (sugary enhanced) hybrid.  The sugary enhanced means this variety is descended from strains that lost some of their ability to convert sucrose into starch, and therefore is sweeter and keeps its sweetness longer than the old types.    It lookes like Ambrosia has bigger ears than Trinity.  I was noticing this year's crop seems much sweeter than last year.  I wonder what Mirai will be like.  MIrai is a combination of the 3 types of sweet in sweet corn.

What kind of sweet potatoes are you growing?  I might grow some next year.  They are not famous for growing in the cool Pacific NW but with climate change who knows?  Sweet Corn isn't supposed to do well here either.

I have some sourdough starter fermenting in the kitchen.  Since reviving this starter in February, it's been the sole source of yeast/starter for my breads.  I've made at least 2 loaves weekly.  It's a very easy process, but requires that one be around for when it's ready to bake.  The basic bread is just flour, water, a little salt, and a little olive oil.  I usually add treats, today will add some sun dried tomatoes and pine nuts.  The starter is just equal parts water and flour, with active culture, that I keep in the fridge until the next use.

Comment by Randall Smith on July 29, 2016 at 10:46am
I should have lots of sweet potatoes this year. My 43 starts are vining like crazy, and the hills are bulging!
Of course, I eat the skins. They're quite thin.
My favorite sweet corn is Ambrosia, Daniel.
Comment by Idaho Spud on July 29, 2016 at 4:45am

Carl, I've not eaten skins from sweet potatoes, but will try to remember to do so.

Comment by Joan Denoo on July 28, 2016 at 9:53pm

Oh! Carl! That sound good. My son who lives in Littleton CO, Craig, is a great proponent of sweet potatoes. I'll have to get some and give them a test. 


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