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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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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

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 Idaho Spud on August 23, 2015 at 10:44am

I didn't know what Dutch drop was either.  I found out through Google.

Comment by Plinius on August 23, 2015 at 7:59am

´Drop` is the Dutch word for salty liquorice. It's very different from the sweet liquorice you find elsewhere, but you'd probably hate it. 

Comment by Randall Smith on August 23, 2015 at 7:20am

What's a "Dutch drop"? Seriously. I don't know.

On my third batch of dehydrating tomatoes, about half of them turned moldy within 24 hours of processing. That's a first. So I washed and bleached all the trays and will try again today. Weird.

Comment by Plinius on August 22, 2015 at 2:42am

Yes, that is real drop!

Comment by k.h. ky on August 22, 2015 at 12:17am
Daniel, l tried the instant pectin in fresh,seeded,blackberry jelly last year and ruined it. I'm still not certain what I did wrong. Probably cut the sugar to much. Or measured something wrong. I used to make lots of jellies and jams but I haven't in several years. Practice would help me a lot.
Comment by Idaho Spud on August 21, 2015 at 2:28pm

Are you bringing any of the kind that has a salt content just shy of lethal?

Comment by Plinius on August 21, 2015 at 2:00pm

I'll bring some Dutch drop to the tasting...

Comment by Idaho Spud on August 21, 2015 at 10:44am

Thanks for the invite to a persimmon tasting Randy. I'd come if I could.

I don't know if one can acquire a taste for a food, but my guess is they can to some extent, but not easily.

I'll eat anything unless I think it's bad for my health.  I like, and will try more kinds of foods than anyone I've met.

Comment by Bertold Brautigan on August 21, 2015 at 10:17am

I have a friend who always used to make persimmon pudding for Thanksgiving. It's fabulous!

Comment by Pat on August 21, 2015 at 10:15am

Actually Randall, I've tasted both unripe and ripe persimmons. Biting into an unripe persimmon is the feeling as Sylvester the Cat has when Tweedy Bird puts alum into his mouth. Your mouth is puckering all the way down to your belly button. On the other hand, persimmon pudding is really tasty.

Carl, I think you're absolutely correct in visual stimulus having a great deal to do with what appears to be appetizing and what does not.

 

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