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Members: 48
Latest Activity: on Saturday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

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

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist May 18. 9 Replies

High Altitude Cooking

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

Comment Wall


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Comment by Idaho Spud on May 6, 2017 at 12:16pm

Mom's cook stove should be called a Multi-fuel stove instead of a wood stove.  I remember she put newspaper in, then wood on top of that, then coal on top of that and lit the paper.

Comment by Daniel W on May 6, 2017 at 12:08pm

Rhubarb pie with 1/4 strawberies.  Good when hot, much better cold.  Firms up when cold.  Maybe next time I'll use tapioca starch instead of flour, see if firmer juice when stil hot.  We enjoyed it too much, regardless,

Comment by Daniel W on May 6, 2017 at 12:03pm

Randy, welcome back!  How was your adventure?  And the food?

Thanks for the comments.  I like cooking in cast iron, making breads, and baking in general.

Carl you ard right about garlic.  The more, the better.

Spud, if your mom was cooking on a wood stove, Im sure it was with cast iron.  Probably bare cast iron, but maybe enameled.  I wonder if some of the crusty material on the outside was creosote from wood smoke.  No matter, it's gone now.

Randy is there a woodstove in your house?  From your description, I bet there was at one time, if not now.

Comment by Randall Smith on May 6, 2017 at 6:59am

Mouth watering photo, Daniel.  The rolls, not the skillet!

Comment by The Flying Atheist on May 4, 2017 at 12:26pm

Beautiful looking rolls, Daniel.  They sound good.  Can't go wrong with garlic, in my opinion.  

Comment by Idaho Spud on May 4, 2017 at 11:00am

That food looks delicious.

Comment by Idaho Spud on May 4, 2017 at 11:00am

When I read that the ring on the bottom was to fit a wood burning stove, it made me wonder if my mother used cast iron on her stove.  So far I can't remember.

Comment by Daniel W on May 4, 2017 at 10:13am

Hope this isn't too many photos.  My friend has a cast iron skillet, given to him by his grandmother.  He is my age, so that's going back a bit.  She took it from Mississippi to Colorado by train when she moved there.  It may have been passed through generations before that.  The ridge on the bottom is part of a manufacturing  process that was stopped between 1875 and 1900.  I offered to clean it up.  Two before and 3 after pics.The ring on the base is designed to fit wood stove openings, although later skillets had them after wood stoves were not so common.  There are some gouges and divits that I think were from manufacturing too.  He was very pleased with the result and so was I.  Never through away old cast iron cookware!  Find someone who will restore it!

Here are some dinner rolls I made last night, with garlic herb butter topping.  I'm still learning.  Cast iron skillets are really nice for baking some things.  Nonstick, nice heat conduction, black to absorb heat, and the handle is surprisingly helpful. 

And a rhubarb pie, with about 25% strawberries.  Pyrex dish, not cast iron :-).  I cut back the recipe sugar by 1/3.  A little puckery.  The filling actually firmed up when it was cool, but we couldn't wait to eat some which is why it's soupy here.  Rhubarb was from  our yard, where it grows as an ornamental in the flower border.

Comment by Ruth Anthony-Gardner on May 3, 2017 at 7:22pm

Only some organic milk is organic, because the FDA isn't rigorous.

Why your ‘organic’ milk may not be organic

Comment by Plinius on April 25, 2017 at 12:54am

Fantastic work!


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