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Fervet olla, vivit amicitia.

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Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

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Comment by Daniel W on February 3, 2017 at 8:49am

Must be karma or something.  I made a lentil loaf.  With bulgar wheat, at that!   I can never get them to hold together without crumbling, but the flavor is still comfort food.  My mom used to add oatmeal flakes to meatloaf.  I tried that for lentil loaf too, still crumbles.    Maybe add some starch next time.

Comment by Idaho Spud on February 3, 2017 at 8:45am

Randy, glad your meatloaf turned-out tasty.  Meatloaf is probably my favorite food, if it's made right.  That means not by me.

For the last couple of months I've been thinking of trying it again.

Comment by Randall Smith on February 3, 2017 at 7:31am

I love to experiment when cooking. Yesterday, I made a meat loaf, using ground turkey as my base. But I added a whole bunch of things I thought sounded like they'd work. My "stick together starch" was bulgar wheat (although I did add crackers and bread). I even threw in a mashed sweet potato and apple sauce. Tossed in some ham, celery, mushrooms, dried tomatoes and all sorts of seasoning. I wasn't sure how it would come out and taste, but all was delicious with a brown sugar/bbq sauce topping. This will make about 6-7 meals to be frozen. Something to look forward to.

Comment by Randall Smith on January 29, 2017 at 7:26am

Used up my last beef bone yesterday in a slow cooker with potatoes, carrots, onions, and green beans (add garlic and spices). The broth was/is pretty fatty, but nowadays, they say that's okay--if fact, beneficial (at least, harmless).

Comment by k.h. ky on January 26, 2017 at 11:19am
Thanks Daniel. Would sour cream be a suitable substitute for plain yogurt or do you think it would change the flavor to much?
Comment by Idaho Spud on January 26, 2017 at 11:17am

Kathy, thanks for the broccoli florets information.  I hadn't thought of that.

It seems like the last soup was made by cooking butter in the microwave until it started changing color, then adding small pieces of stems and trunk, cooking them until they softened, then adding the chopped florets, milk, margarine, black pepper, seasoned salt, onion powder, garlic powder, a dash of hot paprika, and some herbs (don't know what kind).

Comment by Daniel W on January 26, 2017 at 10:57am

Kathy, I can't speak for others, but here's what I do for broccoli soup -

Saute about 1/4 medium onion and a clove of garlic in a small amount of olive oil, until the onion is sort of clear.

Add garlic and about 1 cup water.  Bring to boil.

Add 1/2 vegetarian bouillon cube

Simmer until the broccoli is tender, about 15 min for me.

Add about 1/2 cup of soft tofu.  That is hard to find in some stores.  I think the same amount of plain greek yogurt would do the same.  It's purpose is to add creamy thickness.

Then I transfer to a blender and blend until smooth.  I follow the blender instructions for hot fluids and wrap in a towel before opening, and do about 1/2 at a time.  It does expand so there is a burst of hot air if using a bullet type blender.  I haven't had a problem but it does require being careful.

Transfer back to the pan and heat until hot again.

I usually sprinkle on some basil as a garnish.

Almost the same can be done to make a tomato soup, replacing the broccoli with roma tomatoes, or mushroom soup, ditto.

Comment by k.h. ky on January 26, 2017 at 10:43am
Spud, what are the general ingredients you use. Onion? Milk? I've never tried any broccoli soup. My dad always said our taste change as we age and I've found that is true.
Comment by Idaho Spud on January 26, 2017 at 10:34am

I'm also impressed with the amount of cooking some of you do.  I would like to do a lot more, but my feet, knees, and hips complain when I stand for very long.  I also hate cleaning the dishes.

Comment by Idaho Spud on January 26, 2017 at 10:31am

Kathy, I don't have any set recipe for broccoli soup at this time.  In the past, I've made it so seldom, that I just improvise.  I plan on eating more, so will probably find a couple of recipes that I will use often.  

Sunday, I ordered 3 kinds of Broccoli seeds, so I should have plenty this year.


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