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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 Loren Miller on December 24, 2015 at 11:32am

Molte grazie, bro!

Comment by Pat on December 24, 2015 at 11:28am

Loren, I don't really have a "carved in stone" recipe, but here's what I generally do. Get a couple of large russet potatoes. The type of potato does make a difference. I puncture the skin with the tip of a knife about 6 or 7 times. Then, either put on a grill or in a 425 F oven for about 50 minutes or so, till completely cooked through. Cut a small opening lengthwise, and scoop out the interior, leaving the skin in tact. For 2 spuds, I mix the spooned out potato with salt and pepper, about 1/4 cup of sour cream, 1/4 cup of butter, two thick slices of thoroughly cooked and crumbled bacon, either finely chopped chives or the thinly sliced green parts of green onions (I prefer the onions), and shredded cheese - cheddar, jack, or a mixture. Combine everything and stuff back into the potato skins, with some shredded cheese on top. Back in the oven for about 10 to 15 minutes, and serve.

I suppose you can use more sour cream and butter, and even some whole milk. However, I prefer the consistency to be closer to a baked potato than mashed potatoes. Some people prefer garlic, but I don't. Just my tastes. As always, experiment till it's just right for you. 

Comment by Loren Miller on December 24, 2015 at 9:59am

Oooog!  Steak au Poivre - the premiere dish at a long-since-closed place in Cleveland Heights called "Turkey Ridge."  They too served it with a twice-baked potato which was itself to die for, never mind the steak itself which, when done rare, was the food of the gods.

Pat, if you have a recipe for that twice-baked potato, please share.  It seems to have become a lost art at most restaurants these days, and that is unfortunate.

Comment by Pat on December 24, 2015 at 9:52am

I know what you mean, Randall. Planning a big dinner tomorrow of all the things I really don't need. Steak au Poivre from filet mignon. Twice baked potato. Grilled asparagus (temp is supposed to be 57 F tomorrow - so I can grill the potatoes and asparagus outside). And, a carrott cake with maple walnut icing. I already hear the treadmill calling my name.

Comment by Plinius on December 24, 2015 at 8:45am

How I hate to see the big food grabbing in the supermarket! It spoiled my appetite and I came home with no more than veg for three days and a veggieburger. 

Comment by Randall Smith on December 24, 2015 at 8:10am
Celebrated my deceased parents "75th wedding anniverary" and the Winter Solstice by eating out with my sister. We had Chinese food, buffet style, at a place called "Everything OK", no question mark, although they come around and ask! The food was very good. I stuffed myself for $8.00. Sometimes you just have to live it up.
Comment by Randall Smith on December 17, 2015 at 7:46am

I had an interesting dish last night. Fried cabbage and sausage (with onion) on a bed of spaghetti (to simplify). It doesn't particularly sound good, but it was! Acorn squash on the side.

Comment by Daniel W on December 16, 2015 at 3:03pm
Joan, I susoect not. I think the o,dest seed ever grown was a 2000 year old Judean palm - extinct until that seed was germinated. It turned out to be male, but may hybridize with related palms. By backcrosding for a few generations, an almost comlpletly Judean palm could be created. I dont know how sex chromosomes work in palms, but suspect the descendents could never be 100% pure Judean palm. But close.

What they might be able to do is clone selected genes to re-generate them. Of course, then they woukd be GMO
Comment by Joan Denoo on December 16, 2015 at 1:31pm

I wonder if any of these seeds can sprout? If so, I hope someone saves the seeds for future generations; we may need the heirloom source.

Comment by Daniel W on December 15, 2015 at 9:00pm

How's this for leftovers - 10,000 year old lentils, peas, fava beans, and lentils found in Israel. 

Amazing we still eat these foods 10,000 years later.

 

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