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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: 46
Latest Activity: 2 hours ago

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

Timers

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

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Comment by sk8eycat on February 5, 2015 at 3:07pm

Many thanks!  I think I'll start the soaking tonight.

As for differences in food....I haven't been able to drink anything stronger than a 4oz glass of very dry champagne once in a while for 40 years.  I get migraines from alcohol.  Actually, they are histamine headaches, but it's the same mechanism as migraines....and they sometimes have lasted for days.

Fish and shellfish, which I have loved all my life, triggers gout.

T'ain't much fun, this aging thing.  About the only benefit is that I get to say what I think without causing an uproar....

Comment by sk8eycat on February 5, 2015 at 2:18pm

Patricia, you silly thing, we don't all have to like, or eat, the same things....wouldn't things be boring if we did?

I have been meaning to ask you about adding baking soda and vinegar to bean-soaking water....HOW MUCH of each per quart? I usually soak a lb of beans in 3 quarts of cold water overnight.

(And doesn't mixing vinegar with baking soda ADD gas?  I mean, if you mix the two with nothing else, it fizzes violently.  Makes a handy drain cleaner, for one thing.)

Comment by Joan Denoo on February 5, 2015 at 1:46pm

Patricia, I know what you mean because of having to give up those delicious flavors offered by single malt whisky, dark red wine and beer from local brewers. 

Medicine and alcohol do not mix well and there is some organ down there in my belly that really gives me a kick when I try to cheat.  

Comment by Bertold Brautigan on February 5, 2015 at 1:37pm

I would only do this for you, Patricia. (And you do have mitigating circumstances.)

Comment by sk8eycat on February 5, 2015 at 10:39am

I never bought into the "fat is evil" myth. 

I have always loved pork ... ham, chops, tenderloin, BACON, fried pork rinds....YUM!  My only problem is a lack of funds....

"Praise bacon, eggs, and whole grain toast!"

Comment by Pat on February 5, 2015 at 8:11am

I've never had turkey bacon, though I've been meaning to try it. I'm having second thoughts after the less than rousing or overwhelming endorsement from the gustatory afficianados here.

Comment by Bertold Brautigan on February 5, 2015 at 8:07am

@ Randall - ugh! Turkey bacon is right up there with non-fat cream cheese or sour cream and non-alcoholic beer. Oxymorons each and every one!

Comment by Randall Smith on February 5, 2015 at 7:32am

I do, too, Felaine! I've been suffering through turkey bacon for several years. But I'm going back to the real stuff since I read that "Big Fat Surprise" book. Can't wait!

Comment by sk8eycat on February 4, 2015 at 9:43pm

I didn't know where else to post this...I love bacon!

Comment by k.h. ky on February 3, 2015 at 6:05am
I put the canned garbanzo beans in a small saucepan, covered them with water, brought to a boil, then simmered on med-low for about 20 minutes.
Problem solved!
 

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