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Food!

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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Food Fraud

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Aug 8. 3 Replies

Timers

Started by Idaho Spud. Last reply by Idaho Spud Jul 24. 20 Replies

Exploding Pyrex

Started by Idaho Spud. Last reply by Idaho Spud Jul 4. 9 Replies

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) Jun 17. 2 Replies

Seafood will be far less nutritious

Started by Ruth Anthony-Gardner May 29. 0 Replies

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Comment by Daniel W on May 11, 2017 at 2:47pm

Lilac, those are nice. I have a modern set too, square with bamboo leaves.  My only negatives, are the dinner plates are too big for us, and I like the 70s coffee cups better.  The Corelle sets are thin, so they dont take up much room, and we can switch thd ones we use from time to time for variety. 

I also like the 70s and 80s Pyrex casserole dishes and glassware much better than the new stuff.  Easier to use and cleans easier, and not as breakable.

Comment by Daniel W on May 11, 2017 at 9:56am

Carl, thank you for the compliment.  I intend to continue making food porn :-)  My family used melmac dishes, which did not last over the years.  A few years ago, my neighbors had a yard sale and sat out a few Corelle plates from the 70's, for free.  Then I found matching cups and sauces at Goodwill and more at an estate sale.  I wound up with 4 patterns, all the same base shapes and sizes.  They are fun, light, and durable and I think food tastes better on them  :-)

I do love cooking.  On the other hand, last night I made egg plant roll-ups that consisted of thin slices of eggplant rolled around a sun-dried tomato, ricotta cheese filling.  They were way too salty and I didn't like them at all.  Live and learn.

Comment by Idaho Spud on May 11, 2017 at 8:46am

"Food porn". An apt description Carl.  Daniel always makes my mouth water.  Wish I loved cooking as much as he.

Comment by The Flying Atheist on May 11, 2017 at 8:25am

Daniel, that is some serious food porn you posted.  Looks fantastic.  

BTW, I have the same plate/patterned dishes as shown in the second photo.   They're still in the family after my parents purchased the set new in the 1970s.  I ate off them when I was a kid.  Now after a long hiatus I'm using them again after acquiring them from my parents earlier this year.  Several years ago my niece used them while she lived in Japan while stationed there in the Navy.  They have traveled around the world and have held up strong for 45 plus years!     

Comment by Daniel W on May 10, 2017 at 10:42pm

Spud, that makes sense.  I've been thinking about making an outdoor wood burning oven, but probably never will.

Randy, sorry you didn't like the Italian food.  I do like it, but each to his own.  :-)

Today's breakfast - cornbread with jalapenos.  I sauteed the  diced jalapenos before combining with the cornbread batter, and slightly charred the jalapeno slices before topping the cornbread with them.  That tenderizes and gives some added flavor.  No recipe changes were needed for using the skillet, but the bottom was a little more crispy compared to using aluminum baking pain, which I liked.

Comment by Randall Smith on May 7, 2017 at 6:59am

Daniel, the pie looks delicious, runny or not. I always have that problem. And no, I don't have a wood stove. A wood furnace, yes, which I sometimes put things on or in.

As for Italian food, let me put it this way: It was sometimes good, sometimes inedible. Too many pasta dishes--heavy in the tummy, hard on the digestive system--constantly "bloated". Few salads. I prefer American and Greek. The wine, cheeses, and breads were great, however!  I gained 5 lbs!

Comment by Idaho Spud on May 6, 2017 at 1:31pm

Daniel, as far as the variable temperatures, I seem to remember mom putting the fire in the left side, then positioning the food from right to left, in order to get warm to hot temperatures.

Comment by Idaho Spud on May 6, 2017 at 1:28pm

Randy, I'm also waiting to hear about your food experiences.

Comment by Daniel W on May 6, 2017 at 12:26pm

Spud that's a nice looking stove.  I dont know how they cooked with the variable temperatures.  Probably just watchful and skill grew with experience.  Ning told me they added coal to their iron stoves where he grew up in Northern China.  Winter skies were smokey and grey.

Comment by Idaho Spud on May 6, 2017 at 12:19pm

Oh, you're making my mouth water Daniel.

 

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