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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

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Comment by Michael Penn on May 28, 2016 at 8:28am

Rhubarb! I have avoided it now for many years. In childhood I had the pies and to this day my mouth salivates like a mad dog at the very thought of rhubarb. I avoid it for this reason but can still taste it like it was yesterday.

Comment by Randall Smith on May 28, 2016 at 6:44am

Although I finished up a rhubarb pie earlier this week, another one sounds good. This time, make it strawberry! They're ripening quickly, and I have to beat the robins to them. My crust of choice is using shortening. I use coconut oil in frying, but have never tried it in a crust.

Daniel, your sourdough bread sound delish!

Comment by Jennifer W on May 27, 2016 at 8:10pm
I wish I could make a pie. It always comes out a bit mushy. My sister makes a Cherry pie that is the pinnacle of perfection. I force her to make it during Thanksgiving.
Comment by Qiana-Maieev on May 27, 2016 at 7:11pm

I always made lousy pie crust until I finally found a method that turns out great every time, so I'd be reluctant to try anything else.

I looked up the coconut oil, & several comments were about the tough quality. 

Love rhubarb pie though!

Comment by Daniel W on May 27, 2016 at 6:56pm
Well, the rhubarb pie is cooling off. I made the crust with coconut oil. It was soft and sticky, and the crust actually rose in the oven! The peice that I took off the edge seemed a little tough, too. I think I will go back to canola, that always works for me.

Today's white sourdough - has added fresh rosemary, pine nuts, garlic, and dried tomatoes from last year's garden. It smells awesome rising - don't know how it will taste.

Today's whole wheat sourdough contains maple syrup, chopped dried figs from last summer, and chopped walnuts. That one always comes out good, but the recipe calls for 1/4 cup powdered milk that i forgot to add. Oh well. MIght be OK anyway.

Joan, fresh oregaono and thyme are great! They grow well here. I think mint wouyld grow well for you too.
Comment by Joan Denoo on May 27, 2016 at 3:41pm

Qiana, your information encourages me. I like the butch cut that Cary does for me, it is short, easy to comb, stays pretty much in its place, and it costs me nothing. A butch isn't for every woman; I like it on me. 

Randy, sad to learn of your unpleasant tasting soup and glad you threw it out. I have a hard time discarding things that don't taste good. 

Speaking of tasting good, I brought home some herb plants from the store because I wasn't here earlier to put in those seeds. I used the fresh oregano and thyme in a sauce for mashed potatoes and it was delicious. 

Sadly, my herb plants did not come through the winter here at my home. All the garlic survived and will be ready to harvest in late June.  

Comment by Qiana-Maieev on May 27, 2016 at 1:33pm

Likewise Randall. At my age I don't want to do anything unpleasant, especially voluntarily.

Comment by Randall Smith on May 27, 2016 at 6:50am

Here on "Food" we usually comment on something good we ate. Not this time. I had some leftover beef broth for a soup base. I tossed in white beans, asparagus, frozen Brussels sprouts, and mushrooms. I ate about half of it before I said to myself, "This is awful. Why continue?"  It didn't bother me in the least to throw the rest out.  Win some, lose some.

Comment by Qiana-Maieev on May 19, 2016 at 1:47pm

Yes, eventually Joan, whatever normal is. Mine is still not like it used to be, but at least its like hair now.

Comment by Plinius on May 19, 2016 at 9:50am

That depends on the point of view - cow or bison.


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