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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

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Comment by sk8eycat on February 5, 2015 at 2:18pm

Patricia, you silly thing, we don't all have to like, or eat, the same things....wouldn't things be boring if we did?

I have been meaning to ask you about adding baking soda and vinegar to bean-soaking water....HOW MUCH of each per quart? I usually soak a lb of beans in 3 quarts of cold water overnight.

(And doesn't mixing vinegar with baking soda ADD gas?  I mean, if you mix the two with nothing else, it fizzes violently.  Makes a handy drain cleaner, for one thing.)

Comment by Joan Denoo on February 5, 2015 at 1:46pm

Patricia, I know what you mean because of having to give up those delicious flavors offered by single malt whisky, dark red wine and beer from local brewers. 

Medicine and alcohol do not mix well and there is some organ down there in my belly that really gives me a kick when I try to cheat.  

Comment by Bertold Brautigan on February 5, 2015 at 1:37pm

I would only do this for you, Patricia. (And you do have mitigating circumstances.)

Comment by sk8eycat on February 5, 2015 at 10:39am

I never bought into the "fat is evil" myth. 

I have always loved pork ... ham, chops, tenderloin, BACON, fried pork rinds....YUM!  My only problem is a lack of funds....

"Praise bacon, eggs, and whole grain toast!"

Comment by Pat on February 5, 2015 at 8:11am

I've never had turkey bacon, though I've been meaning to try it. I'm having second thoughts after the less than rousing or overwhelming endorsement from the gustatory afficianados here.

Comment by Bertold Brautigan on February 5, 2015 at 8:07am

@ Randall - ugh! Turkey bacon is right up there with non-fat cream cheese or sour cream and non-alcoholic beer. Oxymorons each and every one!

Comment by Randall Smith on February 5, 2015 at 7:32am

I do, too, Felaine! I've been suffering through turkey bacon for several years. But I'm going back to the real stuff since I read that "Big Fat Surprise" book. Can't wait!

Comment by sk8eycat on February 4, 2015 at 9:43pm

I didn't know where else to post this...I love bacon!

Comment by k.h. ky on February 3, 2015 at 6:05am
I put the canned garbanzo beans in a small saucepan, covered them with water, brought to a boil, then simmered on med-low for about 20 minutes.
Problem solved!
Comment by k.h. ky on February 2, 2015 at 8:22am
I soak dry beans for two or three days. Changing the water often. Then they cook much faster and softer. With a nice broth.
I like garbanzo beans in salad. Which is why I use the canned ones. I soak them several times to try and remove some of the salt. But I cannot figure out how to soften them for salad use without turning them into mush.
I like vegetables a little overcooked but not almost raw like I've found in some of the more expensive restaurants.

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