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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
What you don't like.
Recipes.
How and why of food.
Bon appetit!

Members: 46
Latest Activity: 3 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Nov 24. 4 Replies

Umami - why we catsup, cheese, and fries

Started by Daniel Wachenheim. Last reply by The Flying Atheist Oct 6. 1 Reply

A Map Of Where Your Food Originated May Surprise You

Started by Joan Denoo. Last reply by Daniel Wachenheim Oct 5. 4 Replies

Chicken stock

Started by Joan Denoo Sep 28. 0 Replies

Timers

Started by Idaho Spud. Last reply by Daniel Wachenheim Aug 12. 18 Replies

Vegan isn't most sustainable diet

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Aug 5. 1 Reply

The amazing incredible awesome fantastic potato.

Started by Daniel Wachenheim. Last reply by Qiana-Maieev Jun 19. 13 Replies

Comment Wall

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Comment by Randall Smith on March 19, 2015 at 7:42am

Hard to read, Ruth, but certainly true to form. I used to be a salad dressing addict. No more. Olive oil and vinegar only, nowadays.

I patted myself on the back as I feasted on my omelet this morning. Organic egg with mushrooms, tomatoes, onion, garlic, spinach--all "home grown" (including the mushroom). I did add a little cheese and ketchup, ala Ranch dressing. Tsk.

Comment by Ruth Anthony-Gardner on March 18, 2015 at 7:42pm

Thought you foodies would get a kick out of this from cheezburger.

Comment by Randall Smith on March 16, 2015 at 7:47am

Never tried--and don't ever plan to--Lamprey meat. Sounds awful. Glad you're feeling better, Spud.

I made pizza dough out of coconut flour the other day. Unusual, but quite good.

Comment by Idaho Spud on March 15, 2015 at 1:11pm

I'm still not over the illness, but my body is winning over the pathogens.  I felt much better yesterday, and the same today.

This morning I watched "Oregon Field Guide" on TV, and they had a piece about Lampreys on the Willamette falls.  The native tribe has been harvesting them for food for thousands of years, but the Lampreys are in decline.  Scientists are trying to figure-out why.

The reason I mentioned it here, is that they said Lampreys have a strong fish flavor, stronger than anything else, so they are an acquired taste.

I think I would like them because I usually like strong flavors, and especially at my age where my taster is declining in sensitivity.

I will definitely try some if I ever get the chance.

http://www.opb.org/television/programs/ofg/segment/lamprey-decline/

Comment by Idaho Spud on March 14, 2015 at 2:16pm

I'll have a slice of that pi.  To the 5th place please.

Comment by Grinning Cat on March 14, 2015 at 1:31pm

Happy pi day (3/14/15), everyone!

(More pi, pies, and pi pirate pie-rats here)

Comment by Idaho Spud on March 13, 2015 at 1:26pm

Perhaps I should have turned-back before reaching the store, so as to not pass-on any pathogens I have to others, but I did use hand wipes, and kept my sneezing and coughing under control.

Comment by Idaho Spud on March 13, 2015 at 1:13pm

Thank Joan.  I thought I felt like going shopping today, but was wrong.  Running nose and eyes got worse as I drove and shopped, but I plowed through, and bought what I wanted.  

Patricia, the cheapest brand of butter (Darigold), at WinCo, my favorite grocery store, is $2.58/lb.

Comment by sk8eycat on March 13, 2015 at 9:11am

Big Ag is what sucks up most of what water is left out here.

Comment by Randall Smith on March 13, 2015 at 7:46am

I wonder how the almond crop is doing in California? I know the drought has hurt them. The reason I ask is, I'm a huge fan of almonds. I eat them raw, roasted, buy almond "peanut" butter, and almond milk, among others. I would use almond flour, but it's just too darn expensive. But then again, so are all almond products.

 

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