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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 The Flying Atheist on Thursday. 9 Replies

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

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

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Comment by The Flying Atheist on April 19, 2017 at 2:14pm

Just like our homosapien ancestors had when they lived alongside the dinosaurs six thousand years ago...

Prehistoric Triceratops Taco Holder

Comment by Idaho Spud on April 18, 2017 at 12:06pm

Congratulations Randy.

The year I went without eating sugar, salt, and a few other things, the salt was much harder to give-up than the sugar.  I also didn't have much trouble giving-up carbohydrates the years I was on the Atkins diet.  

However, I do love Ice Cream, and so far I haven't found any sugar-free.

The good news is that my Diabetes control teacher said I don't have to give-up anything, including sugar.  I just have to control the portions and never eat Carbohydrates without fat &/or protein. 

Comment by Daniel W on April 18, 2017 at 9:48am

Randy, you did great!  I am not so dedicated, although I've cut out the majority of added sugar.

Hope you have a great trip!  I love Italy, places, food, atmosphere.  Pompei, Naples, Florence, Rome.

Comment by Randall Smith on April 18, 2017 at 6:48am

Just used my cast iron to make pancakes. Topped with raspberries and peches. No sugar, no syrup. Fourth and final week w/o sugar. Think I'm gonna make it! Then off the wagon while in Italy. 

Comment by Daniel W on April 17, 2017 at 11:14pm

Im strong to the finish, cuz I eats me spinach...  especially sauteed in olive oil with some garlic onions and mushrooms, then break an egg into the middle, cover, heat intil the egg sets.  :-)

Comment by The Flying Atheist on April 17, 2017 at 5:53pm

Impressive cleanup jobs, Daniel.  You must have a big Popeye arm after all that scrubbing. 

Comment by Daniel W on April 17, 2017 at 5:44pm

Thank you both!  I enjoy refinishing old stuff.  This one will become my standard for use every day.  The one that I have been using is just slightly too small, and this one is perfect. 

This is the other one I got at the same estate sale.  It was not as coated with thick crud, but was covered with rust.  I used the wire brush attachment on the electric drill to remove the rust.  It's been through 3 rounds of baking and cooked a nice egg this am.  Not as useful but fun for a garden burger or egg.  Based on the markings, made by Birmingham (Alabama) Stove and Range foundry, about 1966.  I read, there are such rich iron deposits in that part of Alabama, there is so much iron in the soil that rocks take on a reddish tinge.

Comment by Idaho Spud on April 17, 2017 at 3:39pm

That clean cast iron pan looks beautiful. 

Comment by Plinius on April 17, 2017 at 12:45pm

They look great after your work, Daniel!

Comment by Daniel W on April 17, 2017 at 12:36pm

Back to cast iron skillets, the more I use them, the more I like them.  I use mine once or twice or more every day.  Last week I found 2 nice size but very cruddy  cast iron skillets at an estate sale / hoarder's house? / closed down meth lab? sale, took them home to clean up.  The oven needed cleaning, so I put in the skillets and ran a self cleaning cycle.  Then scrubbed with steel wool and vinegar and dried on stove.  Now it's bare iron.  Came out very nice, now time to season the skillet, a few cycles, will be perfect.   These are somewhere between 60 and 90 years old, based on the markings and details, can't get it closer than that.  These old ones are smoother and lighter and have better nonstick properties, than new ones.

Before cleaning.

After cleaning.  Bare iron.  Will need to be conditioned.


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