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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
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How and why of food.
Bon appetit!

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Latest Activity: 3 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

The amazing incredible awesome fantastic potato.

Started by Daniel W. Last reply by Bertold Brautigan on Wednesday. 10 Replies

Parmesan that's cheddar- and mozzarella-laced wood pulp

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 5 Replies

Live longer, don't eat bacon and sausage

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 6 Replies

Tuna's not greener than pork!

Started by Ruth Anthony-Gardner. Last reply by Plinius Mar 20. 3 Replies

Happy (belated) Pi Day! (3/14)

Started by Grinning Cat. Last reply by Grinning Cat Mar 14. 22 Replies

Eat Insects to Help with Climate Change.

Started by Daniel W. Last reply by Joan Denoo Jan 30. 12 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jan 19. 22 Replies

Beware of Brassicas

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Dec 1, 2015. 7 Replies

Comment Wall

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Comment by Bertold Brautigan on February 5, 2015 at 1:37pm

I would only do this for you, Patricia. (And you do have mitigating circumstances.)

Comment by sk8eycat on February 5, 2015 at 10:39am

I never bought into the "fat is evil" myth. 

I have always loved pork ... ham, chops, tenderloin, BACON, fried pork rinds....YUM!  My only problem is a lack of funds....

"Praise bacon, eggs, and whole grain toast!"

Comment by Pat on February 5, 2015 at 8:11am

I've never had turkey bacon, though I've been meaning to try it. I'm having second thoughts after the less than rousing or overwhelming endorsement from the gustatory afficianados here.

Comment by Bertold Brautigan on February 5, 2015 at 8:07am

@ Randall - ugh! Turkey bacon is right up there with non-fat cream cheese or sour cream and non-alcoholic beer. Oxymorons each and every one!

Comment by Randall Smith on February 5, 2015 at 7:32am

I do, too, Felaine! I've been suffering through turkey bacon for several years. But I'm going back to the real stuff since I read that "Big Fat Surprise" book. Can't wait!

Comment by sk8eycat on February 4, 2015 at 9:43pm

I didn't know where else to post this...I love bacon!

Comment by k.h. ky on February 3, 2015 at 6:05am
I put the canned garbanzo beans in a small saucepan, covered them with water, brought to a boil, then simmered on med-low for about 20 minutes.
Problem solved!
Comment by k.h. ky on February 2, 2015 at 8:22am
I soak dry beans for two or three days. Changing the water often. Then they cook much faster and softer. With a nice broth.
I like garbanzo beans in salad. Which is why I use the canned ones. I soak them several times to try and remove some of the salt. But I cannot figure out how to soften them for salad use without turning them into mush.
I like vegetables a little overcooked but not almost raw like I've found in some of the more expensive restaurants.
Comment by Pat on February 1, 2015 at 4:54pm
Agreed about the veggies. My mother cooked them to mush, and I couldn't stand them. Now, I like them steamed, stir fried, and with respect broccoli and cauliflower, raw. I actually like to taste them.
Comment by sk8eycat on February 1, 2015 at 1:29pm

Ahah!  So if I'm going to soak beans overnight in COLD water I have to use baking soda, because our tap water is very hard. 

We have our water heater hooked up to a water softening system, but I have heard that adds more salt...  I need to check it out.  I use scalding hot tap water to make a cup of tea in the microwave...tastes wonderful to me. 

And I keep a Brita pitcher in the fridge for drinking water for myself and the cats.

 

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