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Food!

All about food!
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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Food Fraud

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Aug 8. 3 Replies

Timers

Started by Idaho Spud. Last reply by Idaho Spud Jul 24. 20 Replies

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

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Comment by The Flying Atheist on May 20, 2017 at 1:49pm

Yes, thanks, Spud.  

Chris, I too wondered what those notations meant.  They weren't mysterious foreign symbols for you alone.  

Randy, the asparagus recipe sounds very good.

Comment by Plinius on May 20, 2017 at 1:12pm

Thanks, Spud, some things look mysterious to me.

Comment by Lilac on May 20, 2017 at 12:50pm

Love fresh chives!

Comment by The Flying Atheist on May 20, 2017 at 12:28pm

I've never eaten chive blossoms.  At my childhood home my mother always had a big chive plant in the garden but we used the green parts only.  During the summer months we practically never ate a salad without the addition of chives.  

Comment by Idaho Spud on May 20, 2017 at 11:31am

I don't use that notation, but my guess is that 3-4' is 3 to 4 minutes cooking time.

Comment by Plinius on May 20, 2017 at 7:52am

Looks good, Randall! But help the foreigners a bit: how much is (3-4') or (2-3')? 

Comment by Randall Smith on May 20, 2017 at 7:22am

Just passing on my recipe for chive blossoms--they're blooming now. I'll use my cast iron skillet to cook asparagus with sesame seeds (3-4'), toss in chive blossoms (2-3'), and add soy sauce. With quinoa (or rice), it's delicious. Cooking time depends on how crunchy you like asparagus. I had a sweet potato on the side, plus a green salad and fruit (fresh strawberries from my garden!).   Except for the soy sauce and quinoa, everything came directly from the garden.

Comment by Daniel W on May 14, 2017 at 7:46pm

I think, like the country, Korean food is between North Chinese and Japanese food.  There's a lot of tart and spicy.  Another restaurant in Portland serves stone bowls of Korean stews that are so hot, they give you an egg to break into the stew.  It cooks quickly, leaving strands and chunks of freshly cooked egg in the stew.  Physically hot and spicy hot.   And I love kimchee. 

Comment by The Flying Atheist on May 14, 2017 at 6:09pm

All your food looks great, Daniel.  Tasty eating!  

I don't believe I've had Korean food either.  Yes, to Thai, Japanese, Vietnamese, and Chinese, though.  I'll have to continue my culinary journey to some new spots.   

Comment by Randall Smith on May 14, 2017 at 6:53am

Don't know if I've ever had Korean food. Looks worth a try.

 

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