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Fervet olla, vivit amicitia.

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Discussion Forum

2°C warmer water could make shellfish toxic

Started by Ruth Anthony-Gardner on Friday. 0 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jun 27. 17 Replies


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)

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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 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!


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.

Comment by sk8eycat on November 21, 2014 at 1:27am

Well, I'm mildly diabetic, and DO have a sweet tooth, but I've discovered that Splenda/Sucralose is a tad TOO sweet.  if a recipe calls for 1 cup of white sugar, I use 2/3 cup of Splenda, and that works just fine.  I've had no complaints.  Beats the crap out of any other artificial sweeteners.

PS:  I think the orange juice concentrate will give the cranberry topping the complex flavor it needs...I never thought of that before!

Comment by sk8eycat on November 21, 2014 at 1:07am

THANK you!  I think I'll use regular cream cheese and sour cream....I don't believe that low-fat does anybody any good.  My sister and I have made cheesecakes with granular Splenda (or supermarket generic sucralose) and can't tell the difference.

I've been sweetening things with Splenda since the day my Dr. told me my blood sugar was too high (around 200 mg/dl).  It WORKS!  I drink 3 or 4 12 oz. cups of black tea a day, and it's perfect.  (I never drink has always tasted like dirt to me....but it smells die-VOON!  I don't understand that.)

Comment by sk8eycat on November 21, 2014 at 12:16am

Are there things you're NOT supposed to have?

I like thinly sliced turkey with (homemade) cranberry sauce, BF real mayo, and shredded lettuce in a whole wheat (or spinach) wrap.

Messy, but good.

I'm looking for an easy cranberry cheesecake recipe....I'm going to buy a ready-made graham cracker crust, even though I hate Keebler's commercials....then make a standard cheesecake/pie, and finish it off with cranberry topping.  Maybe.

What I really would like is cranberry sorbet with orange or tangerine ribbon, but I have written to several ice cream makers about that over the years, and haven't received any replies at all.  Even Jelly Belly has ignored me.


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