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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

Comment Wall


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Comment by Daniel W on September 8, 2015 at 8:53am
Fall is on its way! I'm looking forward to more baking again.

Ordered some San Fancisco sourdough starter. I know I could start my own, but this seems like a reasonable way to start.

I have squash and pumpkins to roast and bake and cook.

Need tocome up with something new I haven't cooked before. Maybe it's finally time to learn tamales?

Time to make a batch of sauerkraut again.
Comment by Randall Smith on September 1, 2015 at 8:32am

Enjoyed reading the salmon comments. My canned salmon casserole turned out pretty good--a bit salty, however, as Michael said. I'll get 4 servings out of it.

Comment by Pat on August 27, 2015 at 5:09pm
Randall, I buy canned salmon myself, and make salmon patties. I grew up just west of you over the state line in Kankakee. When I grew up it was a predominately Catholic community. Friday's were usually one of 4 things. Tuna casserole with egg noodles and cream of mushroom soup (blechh!). Fish sticks with fried potatoes. Grilled cheese sandwiches and tomato soup. Or, salmon patties and creamed peas. Take your choice. Oh before I always like the salmon patty dinner. Still do. Brings back memories from childhood.
Comment by Bertold Brautigan on August 27, 2015 at 1:13pm

Farmed prawns or shrimp are grown in fresh water and fed some kind of pellets and as a result have a less appetizing consistency and are relatively flavorless compared to wild caught ones. In my experience no farmed fish has the same quality as wild caught, and I never buy it, even though it's usually cheaper.

Comment by The Flying Atheist on August 27, 2015 at 1:04pm

It's been years since I've purchased a can of salmon, but I distinctly recall having to pick out bones before preparing it for an appetizer dish.  Perhaps there are different quality grades for canned salmon?  I just don't know.  

Another thing I don't know anything about is possible differences between wild-caught and farm-raised foods, salmon or otherwise.  Right now, my opinion is that I'm in favor of farm-raised foods produced in a scientifically responsible and healthy manner if it helps alleviate the strain on wild species. 

Comment by Grinning Cat on August 27, 2015 at 9:02am

How about those shelf-stable pouches of salmon, also supposedly wild-caught? I enjoy the convenience of not having to drain them, or remove skin and bones; it's ready to add a little mayonnaise, dill, capers, whatever for salmon salad.

Comment by Plinius on August 27, 2015 at 7:47am

I'm hoping with you, Randall, but I don't trust the fish industry - smells fishy to me.

Comment by Michael Penn on August 27, 2015 at 7:27am

Go for the packaged one, Randall. It's likely flash frozen where the canned variety will have things in it that you do not want. The very act of canning anything increases sodium, but that may work to your advantage in home canning.

Comment by Randall Smith on August 27, 2015 at 7:11am

I bought a package and a can of salmon the other day-- 10 dollars worth at Aldi. I know it's supposed to be good for me, especially "wild-caught" (which is claimed on the package). However, I have mixed feelings about the depletion of ocean fish resources. I'm hoping and assuming salmon fishing is regulated to the extent that it isn't being overfished. 

Comment by Randall Smith on August 24, 2015 at 7:23am

Thank you, Chris. 

My current batch of dehydrated tomatoes seem to be drying out properly.


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