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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
What you don't like.
Recipes.
How and why of food.
Bon appetit!

Members: 39
Latest Activity: 17 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Your food and fracking wastewater irrigation

Started by Ruth Anthony-Gardner. Last reply by Daniel W Aug 20. 1 Reply

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Ruth Anthony-Gardner Aug 19. 18 Replies

A fried alga that tastes like bacon

Started by Ruth Anthony-Gardner. Last reply by Idaho Spud Jul 20. 6 Replies

Beware of Brassicas

Started by Ruth Anthony-Gardner. Last reply by Plinius Jul 16. 6 Replies

Timers

Started by Idaho Spud. Last reply by tom sarbeck Jun 26. 16 Replies

Pretty Damn Good Potato Salad.

Started by Daniel W. Last reply by tom sarbeck Jun 17. 5 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Daniel W Jun 14. 77 Replies

Comment Wall

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Comment by Daniel W on November 4, 2014 at 10:52pm

I'm more on the spice it up side.  Lots of garlic, peppers, onions.  For casseroles, those and usually some thyme.  For potatoes, rosemary or oregano.  Lots of salsa. I used to eat a lot of hot pepper but since my surgery it always gives me hiccups.   I guess I'm just a spicy kind of guy!

Comment by Joan Denoo on November 4, 2014 at 10:18pm

We seem to be a group of people who like the natural flavor of vegetables without adornment. Salt and pepper and butter on most veg's are my favorite. I like fruits just as they come off the tree or bush. Sometimes I top fruit with plain yogurt.

This kind of meal preparation makes cooking easy, eating delightful, and cleanup a piece of cake. I used to bake a lot when the kids lived at home, but no more. Cary is here to eat baked goods, but he likes to have one or two pieces and the rest goes into the freezer. 

My diabetes requires low sugar and I am now used to restricting my carbohydrates. 

Raw unroasted and unsalted from the organic section of the store taste so good after I roast them for about two hours in a 150 degree oven.

I some of the roasted nuts go into tiny paper cupcakes and I dribble melted dark chocolate over them and put them in the frig in plastic containers. I take out one or two a day and that satisfies my sweet tooth.  

Comment by Pat on November 4, 2014 at 6:51pm

As to MSG, I'm not going to actually say one way or another. However, last night, I had Chinese takeout for dinner, and have no idea if there was MSG in it or not, though I strongly suspect there was. All I can say is this morning, my blood glucose was slightly higher than the International Space Station. And, when I make my own homemade stir fry, it stays low.

Just sayin'.

Comment by sk8eycat on November 4, 2014 at 12:42pm

MSG does NOT "enhance flavor," it's a drug that enhances/intensifies your perception of flavor.

Some people have no problem with it, but others (like moi) have heart palpitations, and worse symptoms....and/or migraines.  They aren't permanent health problems, but they can be painful for several hours (or days), and interfere with whatever you'd rather be doing in the meantime.

I have not had the rapid heartbeat in years since I started buying from Chinese restaurants that don't use MSG.

Or, as Martin Yan demonstrated on one of his shows: "You know what a good Chinese cook does with MSG?" (Holding up a glass jar of the white stuff, and pausing for a second.)  He then let go of the jar so that it fell on the floor and broke, and he kicked the mess to the side while they went to a commercial.

Fresh, flavorful food is MUCH better.

Comment by Idaho Spud on November 4, 2014 at 12:25pm

My mention of salt & pepper reminded me that I've started adding Monosodium Glutamate to food as well, since I've read reliable articles saying there is no evidence that it causes any health problems.

I'm not yet sure how much it enhances flavor.  I'll have to design some experiments to find out.

Comment by Idaho Spud on November 4, 2014 at 12:22pm

I don't care for lentils or barley, but like all other kinds of legumes. Split peas are one of my favorites and they are very inexpensive.  I eat them all the time, usually with just margarine, salt & pepper.

Comment by The Flying Atheist on November 4, 2014 at 12:09pm

I love my crock pot/slow cooker.  I can make a large amount of food at a low cost for both immediate consumption and for freezing. 

Comment by Pat on November 4, 2014 at 12:00pm

Daniel, what I do with the slow cooker is get everything ready the night before. If it's something I don't have to soak, like for beef, mushroom and barley stew, I'll put everything except the liquid in the crock pot the night before, and put the removable container in the fridge. That way, when I wake up, all I have to do is toss whatever's left into the crock pot, put the lid on, and set the timer.

It really is a "Cthulhu send" for a lazy single guy. Now, I just need to get a good recipe for slow cooker lentil stew.

Comment by Daniel W on November 4, 2014 at 11:44am

I love lentils, dried black beans, dried garbanzo beans.  With my schedule, beans that need soaking make it harder to plan, and sometimes I waste them by soaking and not carrying through with what I want to do.

I also love making my own bread, but I am not convinced that is more economical than buying bread.  Maybe - especially if saving starter from one loaf to the next.  Again, there is the time and energy issue.

We don't do much eating out.  Almost never.  I don't get a lunch break, working 10 hour days, so I have to take food with me.  So need to retire...  so need it.

We waste some food because I buy something with the best of intentions to prepare it, then don't and it spoils.

On the dried stuff list, I also like barley.  It's great for stews, and very cheap.

Comment by Pat on November 4, 2014 at 11:34am

Now that winter is closing on on us, I break out the slow cooker/crock pot. Today, I have ham and beans which will be ready when I get home. 1 pound bag of great northern beans, which I soaked overnight, a couple of smoked ham hocks I got from a very rural store ($4.00 worth makes two batches - I froze the other half for later use), some chopped up leftover ham, and a few herbs with salt and pepper. It will feed me for a week for just about $2.00 a day.

 

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