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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

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Comment by Pat on October 8, 2015 at 3:32pm

Carl, you're making my mouth water. Especially, with the mango salsa. There's a small Mexican grocery store in the Village of Cobden, Illinois, that I frequent.. Fantastic variety of dried chilis: Ancho, guajillo, arbol, cascabel, etc. And, excellent varieties of cheeses. I may have to go there to get some nourishment as I watch the Cubs take on (and hopefully beat) the Cardinals.

Comment by The Flying Atheist on October 8, 2015 at 2:23pm

Pat, I'm very familiar with El Milagro tortilla chips.  They're made here in Chicago and they're the only brand I will buy.  The Mexican market by my house makes their own guacamole which is wonderful.  (Now I gotta go get some!)  They also make their own pico de gallo and tropical salsa with mango and onion.  Mmm

Comment by Joan Denoo on October 8, 2015 at 12:01pm

Randy, I weighed my shredded cabbage and used the recommended amount of salt. It took several batches of weighed cabbage to fill one crock. I can't remember if I stirred the salt into the cabbage; however, I do remember bruising the cabbage before I put it in the crock. 

Comment by Joan Denoo on October 8, 2015 at 11:57am

Sauerkraut smells terrible while making it. The top developed an ugly green slime that came off nicely if I placed a cheese cloth over the shredded cabbage. I weighted my kraut down with a big block of wood carved to fit inside the crock. I put a stainless steel handle on top of the wood block, so I could lift it off and set it on a clean towel. I could pull the cheesecloth gently off and throw it away. I scooped out as much kraut as I wanted to serve. I placed a clean cheese cloth over the kraut making sure the cloth completely covered the kraut and went up the sides of the crock an inch or two so I could easily lift it off the next time. 

The longer a fermentation sits, the better it tastes. I made enough to last a year for my three children, me, and special guests. 

The house reeked of sauerkraut because my garage was too cold to get a good fermentation, and my basement had the perfect temperature. I usually had two or three crocks going at a time. When the kids grew up and moved out, I quit making kraut. I will start again because there are so many people to feed here at my Newport home. 

Comment by Pat on October 8, 2015 at 10:21am

Daniel, my recipe for guacamole is similar to yours. The differences are 1) no garlic, 2) lime juice instead of lemon and 3) 1 seeded and diced serano chili pepper.  And, if you can get them outside of the midwest, I recommend El Milagro tortilla chips. Damn, I'm getting hungry for it now.

Comment by Michael Penn on October 8, 2015 at 8:31am

My favorite 2 cheeses. Farmer John and Rella. Many dishes go better with lots of Rella cheese.  :)

Comment by Randall Smith on October 8, 2015 at 7:29am

I tried making my first ever batch of sauerkraut 9 days ago. It got a little "fuzzy" on the surface. Wiped it out and tasted the kraut. So salty! Yuck. Rinsed it out and will try again tonight. Fermented foods are supposed to be very good for the gut. See Joan's discussion above.

Comment by Daniel W on October 5, 2015 at 9:04pm

Wasabi Ginger Lays:  Worthy of the Nobel prize of potato chips.

I just had some after eating a bowl of tortilla chips with guacamole (one avocado, one medium chopped onion, one medium chopped tomato, one smashed clove of garlic, a spritz of lemon juice, salt, pepper).  despite the cultural cognitive dissonance, it was junk food heaven.

Comment by Michael Penn on October 1, 2015 at 8:10am

Here's a nice meal for those who have limited money. Chop and fry some onions and mix them in with black eyed peas. Season this to taste and stir it around. Add 2 or 3 chopped up hotdogs and simmer a while and then serve.

It's really not bad at all.

Comment by Randall Smith on October 1, 2015 at 7:15am

Just finished reading another food book, The Blue Zone Solution. It was more than just about food. It tried to answer the question why some societies or small groups of people live so long. Good diets and lifestyle. Not much new, but still interesting. Good recipes.


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