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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 Randall Smith on February 15, 2015 at 7:15am

Sounds good, Patricia, but what's "actifry"? (and with a capital A?)

Comment by sk8eycat on February 13, 2015 at 1:21am

Bertold, I practiced making omelettes for about a year before they started looking like real restaurant omelettes instead of scrambled glop...but they always tasted good no matter what they looked like.

I spray the pan with whatever, THEN add a pat of butter, let it melt, and pour in the already beaten eggs (with a tbsp of water), turn down the heat, and le them get a little solid on the bottom.  Then carefully lift the edges and let the runny part flow under the already cooked part.

When they start to look not quite done, I put the filling on 1/2 of the eggs, carefully (again) fold the other side on top of the filling. Or roll it up if I felt like it, turn off the heat, and let it sit for a few seconds, and turn in out on a plate.

 like Mexican omelettes with salsa and Tillamook cheese,  or colby jack....or anything.  (An authentic  "Spanish" omelette is made with boiled sliced potatoes and cheese.  Borrriing.  Unless you sprinkle a lot of salt and pepper on the potatoes before adding them.

I also practiced flipping dried beans in a cold skillet until I stopped scattering them all over...for sauteing mushrooms or other loose veg.  Just for the hell of it.

I started watching cooking shows on TV when I was about 10 or 11, but by the time I was in the 7th grade, and "cooking" was a required course, I found it effing boring.  The class, I mean. No boys.  ; >)

Comment by Plinius on February 13, 2015 at 12:34am

Yes Patricia, I had a busy week and I shouldn't remember too much about the past. But I'm back on my feet again. Just started with coffee and fruit juice.

Comment by Bertold Brautigan on February 12, 2015 at 4:10pm

Well, my omelettes do a fabulous scrambled eggs imitation, and attempts at a stir fry look like someone already ate them once, but they taste ok.

Comment by Pat on February 12, 2015 at 1:34pm

I've got mixed feelings about presentation. With some things, I think it is important. A blueberry or cherry pie with a lattice crust should look nice before you cut into it. The vegetable stir fry I'll make this evening; who gives a damn. Though, I use red bell peppers, purple onions, green broccoli, and white button mushroom. Kind of a nice color mixture. However, when it gets to the point of having to wipe tiny droplets off the plate's rim as you sprinkle something parsley around it, not my cup of tea.

Hope you're feeling better, Chris.

Comment by Idaho Spud on February 12, 2015 at 1:21pm

Randall, I agree.  Taste is by far the most important to me.  

Presentation may be nice, and add a little to the taste experience, but I'm not willing to pay for it at a restaurant, or waste my time on it in the kitchen.

Comment by Idaho Spud on February 12, 2015 at 1:18pm

Sorry about your migraine day Chris.

Comment by Plinius on February 12, 2015 at 11:30am

Perhaps I'll try a dry cracker later. It's a migraine day.

Comment by Randall Smith on February 12, 2015 at 8:35am

Food Channel's "Chopped" makes such a big deal out of "presentation", that it diminishes the real purpose of cooking and eating, i.e., how tasty is it? Nice to hear some of the rest of you "glob up" many meals. I did add cheese, by the way, Felaine. No "zapping", however. (Yum, G.C.!)

Comment by Grinning Cat on February 11, 2015 at 11:24am

Yeah! I frequently zap* up a glob of microwave pumpkin custard in a mug. Canned pumpkin, sweetener(s) (such as brown sugar, honey, agave syrup, whatever's around), spices (cinnamon, pumpkin pie spice, vanilla), maybe a spoonful of yogurt, liquid egg stuff. Mix well and microwave for 4-5 minutes.

* (I've managed to get myself to stop talking about "nuking" things.)


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