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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

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

Eskimo Meat Argument Settled, I-nu-it Was Wrong

Started by Joan Denoo. Last reply by Daniel Wachenheim Jun 12. 1 Reply

Comment Wall


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Comment by sk8eycat on January 23, 2015 at 1:09pm

Canadian bacon and/or pepperoni are wonderful with pineapple.  Or, maybe I just have weird taste buds.  Try it..IF you like pineapple.

Comment by sk8eycat on January 23, 2015 at 1:05pm

The Armenian Avocado Abductors were here today at 8 AM.  I got a good close-up of one...she was grinning, and holding up the bag of avocados like she was proud of herself.  They barely understand English, do NOT understand about Private Property, or the fact that we EAT the avocados (and the lemons on the tree next to it)

I called the police again, but by the time they got here the women were long gone. (Ghod, the cops are CUTE here!)  The officer said next time (we all KNOW there will be a next time) NOT to confront or yell out the window at the women...just call the police and let them handle it.  I said that the next time I see those women in our patio, I WILL press charges.

Burbank, Glendale, and Pasadena have the largest population of Armenian ex-pats in the world.  I wonder how/where they get the money to move here....and into a neighborhood where a 75 year-old house still sells for $500,000 or more.  But are not taught how civilized people behave.

I can't write in Russian, but the word sounds like, "Nee-kul-toor-nee."  (accent on "toor") "Uncultured."  Bet they'd understand THAT.

*whew*  Thanks for letting me vent.

Comment by Idaho Spud on January 23, 2015 at 11:52am

Felaine, I don't know what to say about the thieves you have to deal with.  I hate thieves.

Comment by Idaho Spud on January 23, 2015 at 11:46am

Made a very good pizza for breakfast.  Used Canadian bacon instead of pepperoni.  Much better, according to my taste buds.

Comment by Randall Smith on January 23, 2015 at 8:14am

My homemade dill pickles turned out great--froze many jars. Never thought about eating them to quell the sweet tooth gene. Today's my "sugarless" day, so I'll try it when the urge hits.

Felaine, good luck with getting rid of your thieves. Bad hombres.

Comment by Pat on January 22, 2015 at 7:01pm

Chili Rellenos. One of my lip smacking favorites. Poblanos stuffed with chorizo and queso oaxaca, deep fried in a egg white batter, with a salsa roja. One of my all time favorites.

Comment by k.h. ky on January 22, 2015 at 6:50pm
Bread and butter pickles. With anything. Or alone.
Comment by sk8eycat on January 22, 2015 at 6:30pm

It IS!  You can also add salsa on top, as hot  as you like.  Very flexible recipe....I do it "by ear."  It just depends on what I have on hand.  Right now all I have is a small can of diced jalapenos and some eggs....not enuf to do anything with. 

I still have all the ingredients for split pea soup...with beans and barley.  I think I'd better start the beans soaking tonight.  Cold water for 12+ hours....gets rid of most of the gassy molecules that way. IMO.

Comment by sk8eycat on January 22, 2015 at 5:30pm

Then there's chili relleno....ANY kind.  Jalapenos stuffed with cream cheese, and roasted, or the less fiery green peppers stuffed with cheese, and dipped in egg batter, and deep-fried.  OMNerves!

I can't make real chili rellenos (I'm too clumsy, and I don't have a deep fryer), so I sometimes just make a casserole of green chilis, grated cheddar and Jack cheese, and beaten eggs.  Sort of a deep-dish crustless quiche.

Comment by sk8eycat on January 22, 2015 at 3:26pm

My all-time fave dills are plain old "hamburger chips."  Lotsa dill flavor, and very little else.  2nd fave is (peppery) hot assorted pickled veggies...especially the cauliflower.


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