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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


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

Comment Wall


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Comment by kathy: ky on January 16, 2016 at 11:14pm
Daniel, without additional light my eleven hens are producing between eight and ten eggs a day. Some days as few as seven. I have attributed the consistent laying to the unusual warmth (63° a day ago) and their youth (they just started laying in Aug).
Question; occasionally I find a fertilized egg. Doesn't this mean one of the twelve is a rooster? I haven't been able to find the answer on the web because of such crappy internet service. We are serviced by satellite and the weather interferes a lot! Especially in the fall, winter and spring :- ((
Comment by Daniel W on January 16, 2016 at 10:06am

Our hens get light on In a timer.  They have 14 hour days.  In the past, we used incandescent to warm the chicken house, but Ning doesn't like the energy use so we have a LED bulb now. 

Joan, your meal sounds delicious!

Comment by Randall Smith on January 16, 2016 at 7:53am

"Our" chickens are on strike, hardly laying at all. Not good. Speaking of chickens, I heard on NPR that the industry is changing, prohibiting the caging of hens. What good news.

Comment by Joan Denoo on January 16, 2016 at 3:24am

Worked hard all day. No time for cutting and chopping, nothing thawed out for dinner. Grab the Bertolli Sauce, cook up a pot of fettucini, open a can of green beans and cook serve with homemade croutons left over from the night before. Pull a head of lettuce apart and toss with some vinegar and oil with a sprinkle of herbs from the garden that I dried. Supper is ready. Finish off the meal with those small tangerines that diners peel themselves, pass a box of chocolates and accept the praises of the eaters. 

Comment by Joan Denoo on January 16, 2016 at 3:03am

Beautiful! Glad your hens laying more eggs; any reason why? 

Comment by Daniel W on January 15, 2016 at 8:08pm

Randy, sorry you didn't get to eat local food.  I would have been very interested.  If I remember correctly, Guatamala is part of the Maya empire.  So you could have had yourself some guapo Guatamalan  guacamole.

Our chickens are producing like crazy now, after a long dry spell.   Ning likes deviled eggs - he likes any kind of eggs - so I made some for him.

No recipe, I just mash up the yolks with some mayo and mustard, minced onion, pepper, pimiento, and Siriracha.  A little cayenne on top for color. We're avoiding salt, and it's not missed here with the other ingredients.

Comment by Randall Smith on January 13, 2016 at 8:52am

I concur with Carl, and I'll add Daniel to Pat's name.

Although  I just spent 4 days in Honduras, I didn't eat much local cuisine. Disappointing. Why not? My son-in-law is a "meat and potatoes" guy, so my daughter doesn't cook traditional local meals. We even had spaghetti one supper.

Comment by The Flying Atheist on January 11, 2016 at 10:18pm

LOL   Pat, I absolutely love your passion for food!

Comment by Pat on January 11, 2016 at 7:16pm
Holy Quetzacoatl!!!! The cauliflower looks delicious, Joan. I've got to try some of that!
Comment by Joan Denoo on January 11, 2016 at 3:34am

Cauliflower—The Amazingly Transmutable Food

For hot food lovers, Picante hot, use Franks hot sauce with a dollop of melted butter. 


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