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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel W Nov 24, 2016. 4 Replies

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Comment by Joan Denoo on April 25, 2015 at 8:22pm

Daniel, I am so on the mend. I wanted to die for a few day.  We went into high drive, put the damned hose in my nose and get that shit out of my stomach! Once the hose was inserted into my nose to my stomach, within two hours two liters of poo flowed from my stomach, through my nose into the jug!

Sorry to be so graphic about it, but if I could suffer the pain, dear friends, you can suffer the story. We are a strong bunch.

I do wish Carl would contact us! This is not good news! Does anyone remember if he was still with us when we exchanged addresses?

Just a recap of my present situation.

I sleep sitting up in a recliner because I hurt when I breath when laying down.The chair is perfectly comfortable. I sleep soundly.

I spend my day sitting in the dining room on a firm chair that gives me excellent support while I type one handed. Larry and Laura each have their own businesses and they spend the days at their desks at their computers. We eat lunch together and then either Laura or Larry prepares outstanding meals. 

Craig was here for almost a week from Littleton, CO. He is also in the computer business and engineering the computers for research scientists. Some wonderful new technology will be coming out soon. The project he works on now is to have a scanner in ambulances connected to the doctors and hospitals as they transport stroke victims to the hospital with sirens blaring. The doctors can read the scan before the ambulance arrives. HE WAS ABLE TO WORK WHILE HE WAS HERE!

Craig's wife is a licenced physical therapist and works with patients preparing to go to surgery. She teaches all the things I have been writing you. 

I think I told you how easily the nose tube went into my stomach and the doctor and technician came to interview me about how I could tolerate the procedure so well. I explained that I learned and daily do mental quieting. I perceive a problem as an opportuniy to find solution with reasoning, solid communication skills and how tonegotiare solutions. This process is nothing more complicated than refreming. I reframe problems into opportunity. 

I teach children how to breath in a needle while they watch the procedure, With training, virtually everyone can learn these processes. 

I teach cognitive processes to create a tool kit for a person.

No mumbo jumbo, no magic, no prayers. Just simple cognition.

Daniel, thank you for your kind words. 

Each one of you on this string, I am uplifted knowing you think of me and wish me well. 

Comment by Joan Denoo on April 25, 2015 at 6:58pm

Daniel, I love pierogies! Save one for me! Save one for me!

Randy, what a disappointment about the food! There should have been some dazzling cabbage salads, turnip pickles, pickled onion, kohlrabi refreshers, to go with the meat and potatoes. Do write a letter to their headquarters, and if there is a newsletter, send an op-ed piece to it. If people go to Germany for that wonderful cuisine and get what you describe, others will not book seats and they will have to make basic changes. I suppose some old folks like their vegetables cooked to mush. That is the way my grandmothers cooked because of the home canning dangers. However, those days are gone if canning is done properly.

Bertold, I love spätzle! with a nice, light white sauce called geschnetzeltes over spätzle. I don't use veal, but brown mushrooms, onion, garlic, and fresh sage out of my garden, just to develop the flavor and then proceed.

sk8eycat, when my husband was at the U of WA in Seattle we had a very limited budget. Every Saturday night we and a group of friends went to a waterfront hoffbrau haus for a pint of German beer, a bowl of potato soup and a rustic homemade bread. It was delicious and a lot of down and out people, "skidrow types", ate there as well. We sang danced and played pool. Quite an interesting period of my life. 

Good dining and entertainment on the cheap was fun relaxation after a very difficult week.

Patricia, my Royal Caribbean cruise through the Panama Canal from San Diego on the Pacific side to Ft Lauderdale had very fine dining or casual cafes. The food was a combination of Caribbean flavors, including African, East Indian, The Netherlands, Chinese, Aztec, Arab and others who colonized the region.

Ingredients included rice, beans, sweet potatoes, coconut, chickpeas, bananas and plantain and all kinds of  trpical fruit.

The dishes included such names as Ropa vieja, Callaloo, and Erwten Soep, a soup that came with the Dutch to Aruba.

I highly recommend this Royal Caribbean line and destination.


Comment by Daniel W on April 25, 2015 at 6:17pm

I think shipping containers would be the modern equivalent.

Comment by Gerald Payne on April 25, 2015 at 5:04pm


Comment by sk8eycat on April 25, 2015 at 4:52pm

My word!  You've never seen one?

Comment by Gerald Payne on April 25, 2015 at 4:15pm

I've just got to know what a Quonset hut is Daniel.

Comment by Idaho Spud on April 25, 2015 at 11:52am

Randy, what a disappointment in the food department. 

Comment by sk8eycat on April 25, 2015 at 11:48am

Randall...I thought those river cruise ships were supposed to feature local specialties of whatever region they were sailing through.  That's what their glossy brochures say, anyway.  Whatta bummer. 

(Of course, I have also heard that the cruise ships themselves are not always as advertized.  A friend went on a French river trip that had been arranged as a group tour by a single travel agency , and she said the boat smelled like it had previously been a garbage scow, and the "staterooms" were tiny. The water was rationed. She wouldn't talk about the food; she just made a face.  Of course that was more than 20 years ago....)

There used to be a "famous" hoffbrau haus-type restaurant in Los Angeles, and the food was pretty much like what you've described....  Maybe that IS "local" German-style cooking.  Gah!

Comment by Bertold Brautigan on April 25, 2015 at 10:10am

Randall, did you have any spätzle? They're one of my favorite foods in the world.

Comment by Randall Smith on April 25, 2015 at 7:33am

Cruise ship food (on the Danube) is pretty much "Americanized", catering to the tastes of old people. Lots of "meat and potatoes", breads and rich desserts. I mean, it was really good, but not exactly foods of the region. Vegetables were sparse and over cooked.

On the last day, we ate at the famous Hofbrau House in Munich. We had bread for "appetizers". Then nothing but a slab of overcooked pork and a blob of potato something or other--very gluelike. It was awful. The beer was the only saving grace.


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