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Food!

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

Members: 39
Latest Activity: 5 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

2°C warmer water could make shellfish toxic

Started by Ruth Anthony-Gardner yesterday. 0 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo on Sunday. 17 Replies

Timers

Started by Idaho Spud. Last reply by tom sarbeck Jun 26. 16 Replies

Pretty Damn Good Potato Salad.

Started by Daniel W. Last reply by tom sarbeck Jun 17. 5 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Daniel W Jun 14. 77 Replies

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

Started by Grinning Cat. Last reply by Idaho Spud Mar 14. 19 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Michael Penn Feb 18. 8 Replies

Comment Wall

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Comment by Daniel W on November 22, 2014 at 2:37pm

From the Onion - Meat now America's favorite condiment.

An old article, but the Onion is always timely.  :-)

I'm surprised we don't have "Beef Whiz" by now.  Aerosol meat seems like an idea whose time has arrived.

Comment by Grinning Cat on November 22, 2014 at 9:46am

A song for a winter holiday feast, to repurposed religious music: "Crudités" to the tune of "Gaudete".

Comment by Randall Smith on November 22, 2014 at 7:43am

Admittedly, my Stevia box remains pretty much unused. I love my brown sugar, honey, and artificial maple syrup too much! Same with yogurt--plain just doesn't do it for me.

Comment by Plinius on November 22, 2014 at 1:18am

The discussion made me realize that I'm no longer used to sweeten food. There's half a jar of sugar in the kitchen - I haven't opened it in years. For sweet things I rely on fruit, and I cook so simple that I never need sweeteners. All caused by the paleo diet.

Comment by sk8eycat on November 21, 2014 at 6:24pm

Thanks Pat.  I have been using Splenda for 15 years with no bad side effects, and it really is indistinguishable from white sugar.  I also sometimes blend it half & half with dark brown sugar for putting on oatmeal. oatmeal w/raisin & walnut cookies, and on yams. And pumpkin pie.  YUM!

Sometimes.

Comment by Pat on November 21, 2014 at 1:22pm

I've used Stevia in a few things and it's 'OK.' That's a qualified OK. It does sweeten things, but my experience has been that it's nothing to write home to Ma about. If you've found something that works and you like it, I'd stick with it.

Comment by Ruth Anthony-Gardner on November 21, 2014 at 1:21pm

I rely on stevia glycerite, not minding the bitterness. I actually buy it by the case. It's fine for baking.

Comment by Grinning Cat on November 21, 2014 at 12:27pm

Arsenic is natural. Poison ivy is natural. So is lard. And so are blueberries. So are cacao pods. (Chocolate is a vegetable!)

That said, many natural foods are relatively healthy, and synthetic sweeteners and preservatives and such may or may not have good safety records.

Comment by sk8eycat on November 21, 2014 at 11:05am

I haven't tried Stevia...I don't bloody care if something is natural, organic, or whatever.  I just care if it tastes good, and I can cook with Splenda/Sucralose.  It doesn't get nasty when heated.

Comment by Randall Smith on November 21, 2014 at 7:17am

Felaine, you say "even though I hate Keebler's commercials". I do the same. If I hate a commercial, I refuse to buy that product. Some area car dealerships will never get my business!

Have you ladies tried Stevia as a sugar substitute? It's all natural, unlike Splenda, etc.

Daniel, in the hamster video, it appears the man is praying. Ugh.

 

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