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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

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Comment by Grinning Cat on March 28, 2016 at 1:28pm
Comment by Bertold Brautigan on March 14, 2016 at 8:17am

Comment by Grinning Cat on March 14, 2016 at 7:54am

Happy Pi Day! (3/14)

(And if you allow for rounding to four decimal places, this is the most accurate pi day of the century, 3/14/16.)

(Photo by djwtwo on Flickr)

See more at "Happy (belated) Pi Day! (3/14)"

Comment by Daniel W on March 11, 2016 at 9:23pm
Joan, I haven't forgotten your question about King Arthur bread flour. I'm not sure of which flour is better. It seems to me the bread from King Arthur is a bit tougher. That is in comparison to the Stone Buhr brand bread flour. I have been making a loaf every day or every other day, so I will try both some more and see what happens. I also bought some King Arthur whole wheat flour too, but haven't tried it. My bread recipe is just - about 3 cups flour, 2 tsp or one pkg yeast, 2 tsp sugar, 1 tsp light salt 1 1/8 cup warm water, 1 tbsp olive oil. The flour varies, I start with 2 cups and add the 3rd while kneading, up to enough for the right texture, smooth and elastic.

Randy, peanut butter and grape pie sounds amazing. I've never heard of that!
Comment by Randall Smith on March 8, 2016 at 7:47am
Yesterday, I combined and altered a couple of recipes to make a peanut butter and jelly (grape) PIE. I wasn't sure how it would turn out, but, voila, a success! I figured if I love PB and J sandwiches, I'd love a pie with the same ingredients.
Comment by Plinius on February 29, 2016 at 1:21pm

So you can enjoy yourself at last! Congrats, Daniel!

Comment by Joan Denoo on February 29, 2016 at 1:02pm

Welcome to the land of the living well and happy. Free air wafting by and you have time to enjoy it. Water splashing as you wash your hands and you don't have to go through the discipline of sterility. Spending time with yeast bread, enjoying the touch of the dough and the smell of yeast floating up to enjoy. 

I'm glad you have time!

Comment by Daniel W on February 29, 2016 at 10:26am

I've been off work for the past week as my "terminal vacation" - using up vacation days prior to retirement.  So, trying to re-learn how to be and do what old Daniel is and does.  It's sort of like learning about one's parents and grandparents, except the grandparent is me.  Before work and career occupied seemingly all of consciousness.

One thing I used to like was lentil loaf.  Basically, my mother's meatloaf but with lentils replacing hamburger.  I like it for sandwiches.  It's more crumbly than meat loaf.  That may be my method, or I never got the ingredients right.  Cooked lentils,  bulghur wheat, oatmeal, onion, garlic, egg.  With a ketchup top that is concentrated in baking.

Ning likes that I'm making bread.  I keep it simple.   Flour, water, a litte sugar for the yeast, a little salt, a ittle olive oil.  I use bread flour.  Not sure about whether it's more economical than bought bread, probably especially if compared to artisan breads.

It feels very good to make these things.  They are healthy, as well as comfort foods and comfort cooking.

Comment by Daniel W on February 25, 2016 at 9:31am

Randy, were those some sort of fritters?  The mashed potato garbanzo bean combo?  

I made some buckwheat pancakes this week that were not so good.  They were from a mix.  It might have been too old.  They were very dry.

Maybe some crepes soon now that I have more time.

Today am mixed up some bread dough.  This is the first bread loaf from scratch in years.  Back in the day, I made my own bread always, no store bought.  Doing that is a nice ritual, taking care of oneself and having something really good.  Good exercise for sore hands. 

The dough seemed a  bit firm, I may need to work on the method, got rusty over the years..

Comment by Bertold Brautigan on February 25, 2016 at 7:31am

Those sound like great pancakes, Randall. Now I'm hungry!


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