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Food!

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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

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Parmesan that's cheddar- and mozzarella-laced wood pulp

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 5 Replies

Live longer, don't eat bacon and sausage

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Tuna's not greener than pork!

Started by Ruth Anthony-Gardner. Last reply by Plinius Mar 20. 3 Replies

Happy (belated) Pi Day! (3/14)

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Eat Insects to Help with Climate Change.

Started by Daniel W. Last reply by Joan Denoo Jan 30. 12 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jan 19. 22 Replies

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Comment by The Flying Atheist on January 10, 2015 at 10:18am

Pat, how about some sourdough bread with your stew?

Beef, barley and mushroom sounds good.

Comment by Daniel W on January 10, 2015 at 9:19am

Pat, I love cooking in the winter.  Time for me to bake a pie and some bread.

Waffle Iron Hash Browns

Other stuff for waffle iron.

We often make cornbread in the waffle iron.  It's the normal corn bread recipe, just cooked as waffles.  Takes some practice to remove them intact.  We also used cake mix to make waffle chocolate cake.

Waffle iron crispy tofu.

Comment by Plinius on January 10, 2015 at 9:10am

barley?

Comment by Pat on January 10, 2015 at 8:28am

Well, winter has definitely come to the Midwest. Tomorrow, a big pot of beef, barely and mushroom stew. Will make enough in a slow cooker to last the week. All this talk of baking bread has got me thinking of what would be a good bread to go with the barely stew. Suggestions are welcome.

Comment by Randall Smith on January 10, 2015 at 8:02am

Baked a strawberry pie yesterday. Actually, it was a no-bake pie. But, I didn't bake the crust long enough. After eating a slice, I thought I'd try reheating the whole pie, but that only "melted" the jello mix. So I wound up with a soggy strawberry soup. Crud. At least the recipe called for only 1/3 cup of sugar which is good for my sugar restriction "diet". 

Comment by Idaho Spud on January 9, 2015 at 2:24pm

That's great Patricia.  

Comment by Idaho Spud on January 9, 2015 at 1:55pm

Patricia, I agree with FA.  Would love the smell of your bread permeated house.

Maybe all this bread talk will get me to making my own bread again.  It's been too long.

Comment by The Flying Atheist on January 9, 2015 at 1:48pm

Patricia, it sounds like you always have something baking in the oven.  I bet your house smells wonderful.  :)

Comment by Plinius on January 9, 2015 at 10:45am

I store sliced bread in portions in the freezer, it takes a few minutes but the bread tastes like new baked and the small packets thaw quickly - also important because I have no microwave.

Comment by Idaho Spud on January 9, 2015 at 10:34am

I think it was Felaine that said to freeze bread rather than refrigerate it.  Up until then, I had been refrigerating mine after a few days at room temperature, then freezing it after a few day in the refrigerator.

I've started reading about it and from what I've read, refrigerating bread makes it unpalatable much faster than freezing, or even room temperature. http://en.wikipedia.org/wiki/Staling

I've also read that it should be left at room temperature no more than a day or two for best taste, but for store bread, there may be a new preservative that allows a longer storage time.

I would appreciate any new or better information from you guys& gals.

 

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