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Your food and fracking wastewater irrigation

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

Avoiding Food Waste

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A fried alga that tastes like bacon

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Beware of Brassicas

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Pretty Damn Good Potato Salad.

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Beer, Beer, Glorious Beer!

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Comment by Daniel W on October 28, 2014 at 12:55pm
Time for Fall Food Festival! It is what you make it.
I would love some fresh apple cider right now.
Comment by Pat on October 28, 2014 at 11:22am

Randall, here's the short version of the recipe.

In a 400 F oven, roast about 1/2 lb of brussel sprouts that have been cleaned, sliced in 1/2 horizontally, and drizzled with a little olive oil, till slightly charred around the edges. While those are roasting, in a cast iron skillet, sautee about 3 or 4 diced pieces of bacon till crisp, along with a thinly sliced medium onion. When the bacon is crisp, remove most of the fat and deglaze the pan with 1/8 cup (2 tbsp) of chicken stock. Add 1 tablespoon of butter, and a peeled, cored and chopped apple (I like Granny Smith's because of the tartness). Add the roasted brussel sprouts, and when those and the apples are heated through, serve on a plate and drizzle with a sherry vinaigrette.

For the vinaigrette, I put 1/3 cup of sherry vinegar, 1 large peeled garlic clove, 1/4 tsp salt, 1/4 tsp pepper, 1 tsp oregano, and 1 tbsp dijon mustard in a blender and turn on high. While blender is running, slowly drizzle in 1/4 cup of good olive oil. You can make it a day ahead.

Comment by Randall Smith on October 28, 2014 at 8:08am

Pat, while I don't grow Granny Smiths, I'll try your recipe with Macs. Sounds yummy.

Comment by Joan Denoo on October 27, 2014 at 1:13pm

Pat, your brussel sprouts recipe sounds perfect. the Granny Smith apples will provide just the right amount of sweetness and bacon is always good on B.S. 

Comment by Joan Denoo on October 27, 2014 at 1:03pm

Chris, I love Dutch food. Here is another using autumn vegetables out of the garden. I haven't made this since I closed down my huge vegetable garden. I don't even have the recipe any more and had to go to Google. 

Dutch Stamppot With Rookworst

Comment by Plinius on October 27, 2014 at 12:12pm

Or an oldfashioned Dutch ´stamppot´recipe:

boil equal parts - e.g. 500 grams of each - sprouts and potatoes together with some salt in a big pan. Drain when ready, mash with a little milk and butter, top with a big handful of grated mature cheese and pepper.

Comment by Pat on October 27, 2014 at 7:31am

Randall, you reminded me of a great brussel sprouts recipe with bacon, onions, granny smith apples, and a sherry vinaigrette. 

Comment by Randall Smith on October 27, 2014 at 7:13am
Autumn is a great time to fuel up on nature's Fall super foods: B.sprouts, broc., caulif., squash (and pumpkin), sweet pots., onions and garlic, apples and pears, parsnips, kale, and more. Enjoy and be healthy!
Comment by Daniel W on October 25, 2014 at 8:37pm

Pat, that griddle is reversible, so either the ridged side or flat side can be used.  For some reason, I like the idea of the lines on the tortilla.  Seems artistic.  I thought about using a press - they bubble up so much while cooking -  but I wondered if the press would slow the cooking because it isn't hot.  I don't know.


I recently discovered uncooked tortillas.  They are very good.  Ning thinks they are the same as moo shu wrappers, which may lead to new discoveries.

Comment by Pat on October 25, 2014 at 8:22pm

No, I don't mind at all Joan. In fact, allow me to express my thanks. Yes, it is a scone pan. And, while it's not included in the picture of the collection on the wall, the shiny lid at the lower left hand corner of the picture, and under the wine bottles, is the iron wok I have when in the mood for Chinese. 

Daniel, I don't know that I would use a indoor griddle with ridges for tortillas. The flat surface  - absolutely. One of the things I'm look at picking up is a cast iron tortilla press. Yeah! Like I need more!


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