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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Exploding Pyrex

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Perverse Luxury Beef

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Seafood will be far less nutritious

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Precut bagged salad fosters Salmonella

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Comment by Daniel W on October 11, 2015 at 3:21pm
Carl -Yum!
Comment by The Flying Atheist on October 11, 2015 at 2:07pm

You folks have a lot of influence on me.

My latest food purchase:

Comment by Pat on October 8, 2015 at 7:12pm

You're right, Carl. I can live without pineapple. Had a mango, onions, chili, garlic chutney with spices in Hawaii topped over Portuguese sausage. Mmmmmmmmmm.

Comment by The Flying Atheist on October 8, 2015 at 7:02pm

Pat, I forgot to mention that the tropical mango salsa I like also contains pineapple.  If memory serves me correctly, I believe you mentioned some time ago your dislike of pineapple.  :(

Comment by Pat on October 8, 2015 at 6:53pm

Found a great way to serve sweet corn. Roast it on a grill, and cover it with a compound  butter. One stick of butter, 2 tablespoons of ancho chili powder, one teaspoon of salt (kosher), and one clove of finely minced garlic. Mix the day before, and put in the fridge. When the corn comes off the grill, slather it in the compound butter. I would add, that sweet potatoes cooked on the grill, with this compound butter, is mighty tasty.

Comment by Daniel W on October 8, 2015 at 4:46pm
They may not make El Milagro around here. It sounds vaguely familiar.

We had another batch of guacamole today. I like giving Ning foods they dont have in China. It feels like meso and native American food time. We also have all of these squashes and pumpkins from my garden. Just had some sweet corn today from the store.
Comment by Pat on October 8, 2015 at 3:32pm

Carl, you're making my mouth water. Especially, with the mango salsa. There's a small Mexican grocery store in the Village of Cobden, Illinois, that I frequent.. Fantastic variety of dried chilis: Ancho, guajillo, arbol, cascabel, etc. And, excellent varieties of cheeses. I may have to go there to get some nourishment as I watch the Cubs take on (and hopefully beat) the Cardinals.

Comment by The Flying Atheist on October 8, 2015 at 2:23pm

Pat, I'm very familiar with El Milagro tortilla chips.  They're made here in Chicago and they're the only brand I will buy.  The Mexican market by my house makes their own guacamole which is wonderful.  (Now I gotta go get some!)  They also make their own pico de gallo and tropical salsa with mango and onion.  Mmm

Comment by Joan Denoo on October 8, 2015 at 12:01pm

Randy, I weighed my shredded cabbage and used the recommended amount of salt. It took several batches of weighed cabbage to fill one crock. I can't remember if I stirred the salt into the cabbage; however, I do remember bruising the cabbage before I put it in the crock. 

Comment by Joan Denoo on October 8, 2015 at 11:57am

Sauerkraut smells terrible while making it. The top developed an ugly green slime that came off nicely if I placed a cheese cloth over the shredded cabbage. I weighted my kraut down with a big block of wood carved to fit inside the crock. I put a stainless steel handle on top of the wood block, so I could lift it off and set it on a clean towel. I could pull the cheesecloth gently off and throw it away. I scooped out as much kraut as I wanted to serve. I placed a clean cheese cloth over the kraut making sure the cloth completely covered the kraut and went up the sides of the crock an inch or two so I could easily lift it off the next time. 

The longer a fermentation sits, the better it tastes. I made enough to last a year for my three children, me, and special guests. 

The house reeked of sauerkraut because my garage was too cold to get a good fermentation, and my basement had the perfect temperature. I usually had two or three crocks going at a time. When the kids grew up and moved out, I quit making kraut. I will start again because there are so many people to feed here at my Newport home. 


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