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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 Daniel Wachenheim Nov 24. 4 Replies

Umami - why we catsup, cheese, and fries

Started by Daniel Wachenheim. Last reply by The Flying Atheist Oct 6. 1 Reply

A Map Of Where Your Food Originated May Surprise You

Started by Joan Denoo. Last reply by Daniel Wachenheim Oct 5. 4 Replies

Chicken stock

Started by Joan Denoo Sep 28. 0 Replies


Started by Idaho Spud. Last reply by Daniel Wachenheim Aug 12. 18 Replies

Vegan isn't most sustainable diet

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Aug 5. 1 Reply

The amazing incredible awesome fantastic potato.

Started by Daniel Wachenheim. Last reply by Qiana-Maieev Jun 19. 13 Replies

Comment Wall


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Comment by Pat on March 1, 2015 at 3:45pm

Ginger cake! R'amen, bro.

Comment by Daniel Wachenheim on March 1, 2015 at 3:40pm

I don't think anything would grow in granular sugar.I have had moldy maple syrup.

Speaking of which, maple syrup is good in oatmeal.  It's still sugar, of course.  Honey, too.  I like the local raw honey, much more flavorful compared to the sterilized ultrafiltered Sue Bee stuff.

Pat, I have molasses sitting around too.  Makes really good gingerbread and ginger cake.

Comment by Idaho Spud on March 1, 2015 at 3:28pm

I like molasses, but forgot to use it so often, that I finally stopped buying it.  I think I'll try it again.

I've read that sugar is used as a preservative, so it will store nearly forever, but I've also read that they can have dangerous bacteria grow in them and should be thrown out when old, so I've started throwing-out sugars after a couple of years.

Comment by Pat on March 1, 2015 at 3:05pm

I must be a kitchen nerd, Daniel, because I do have molasses sitting around. I use it in lieu of sugar when I'm making a brine for a pork roast.

Comment by Daniel Wachenheim on March 1, 2015 at 2:56pm
Comment by Daniel Wachenheim on March 1, 2015 at 2:55pm

Brown sugar is white sugar, with a little molasses added

Martha Stewart tells you how to make brown sugar, if you have white sugar and molasses sitting around.  So you don't have to buy both.  Not that many people have molasses sitting around, but it's a wonderful flavor.

Comment by Joan Denoo on March 1, 2015 at 2:29pm

I am puzzled, why is brown sugar better than white? Brown sugar contains carbohydrates. I realize there is more refining in white sugar and white flower, but the carbs continue to be what causes harm.  

What sugar substitutes can one use other than Splenda, and the others? They all leave a metallic taste in my mouth. 

I like agave nectar. What is your judgment about carbs on that product? 

Comment by Randall Smith on March 1, 2015 at 7:55am

Oops--"awful without it"

Comment by Randall Smith on March 1, 2015 at 7:54am

Felaine, what's your source on "brown sugar being okay"? If true, I'm all in! My hot oat meal this morning was awful with it. I tried Stevia, but it was still bland. (Today is my alternate "sugar-free" day.)

While I've always been thin (120 lbs), I've eaten sugary and high carb foods forever. Guess my metabolism rate is high. However, I've only recently learned that sugars can cause more damage than just obesity, and that we're all better off without it.

I never read about the Atkins Diet because I mistakenly thought it was all a big joke. I was duped by the FDA, etc., thinking "eating fat made you fat". So wrong. Low fat food promotions mask the fact they have added sugars (i.e., salad dressings).

At age 72 (this month), I'm still learning. Thanks, "teachers"! 

Comment by k.h. ky on February 28, 2015 at 4:29pm
Sk8eycat, l had the day problem. I was alergic to breast milk. My mother told me l almost died, passing blood through vomit and bowels, before I was diagnosed correctly. My gastro told me that it's rare but does happen.
I've had stomach problems all my life.

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