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Food!

All about food!
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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

A fried alga that tastes like bacon

Started by Ruth Anthony-Gardner. Last reply by Idaho Spud Jul 20. 6 Replies

Beware of Brassicas

Started by Ruth Anthony-Gardner. Last reply by Plinius Jul 16. 6 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jun 27. 17 Replies

Timers

Started by Idaho Spud. Last reply by tom sarbeck Jun 26. 16 Replies

Pretty Damn Good Potato Salad.

Started by Daniel W. Last reply by tom sarbeck Jun 17. 5 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Daniel W Jun 14. 77 Replies

Happy (belated) Pi Day! (3/14)

Started by Grinning Cat. Last reply by Idaho Spud Mar 14. 19 Replies

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Comment by Bertold Brautigan on October 24, 2014 at 11:23am

This is right up there with religious beliefs:

Neither plague, nor war, nor small-pox have produced results so disastrous to humanity as the pernicious habit of onanism.

--Dr. John Kellog

Comment by Joan Denoo on October 24, 2014 at 11:21am

Felaine, this story of the Kellogs and Post certainly is a surprise to me. What a tale. Flaked cereal will never be the same. Kind of makes me want to boycott the companies. Which I do anyway. I don't like the tastes. 

Oh yes, Bertold, saltpeter will do nicely. 

Comment by Bertold Brautigan on October 24, 2014 at 11:15am

Sk8eycat, that was a great morning laugh! Would you like some saltpeter with those cornflakes?

Comment by sk8eycat on October 24, 2014 at 10:57am

GOD AND CORN FLAKES

http://www.dailykos.com/story/2014/10/23/1331075/-The-Strange-Histo...

For your breakfast amusement.  The entire history of Kellogs and Post is just plain crazy.  SDA all the way!

Comment by Idaho Spud on October 24, 2014 at 9:45am

Pat, I too like the sound of an infrared turkey fryer.  

I have a cast iron skillet that hasn't been used in many years, lying buried somewhere under a lot of stuff.  I'd like to find it and start using it again.  Since I've become more interested in cooking, I'm more impressed with cast iron.

I would love to find a very large one that I could afford.

Comment by Randall Smith on October 24, 2014 at 7:31am
Pat, your turkey fryer sounds neat. Since I live alone, I don't need much. But I do have a regular oven, a convection oven (which I love), and a microwave. Plus a dehydrator which is running right now, drying pears.
Comment by Michael Penn on October 23, 2014 at 10:50am

I'm starting to look and feel like that too. Today I gotta get out of here and go to town and pay some bills. I'm starting to be more reclusive but I always did lean that way.

Comment by sk8eycat on October 23, 2014 at 10:12am

Mike, that rooster looks like me EVERY DAMN DAY!  (Except I'm a chicken, not a rooster.)

Comment by Pat on October 23, 2014 at 8:24am

Randall, I actually don't have that big an oven. What I do have, and was given to me as a gift a few yeas ago is an oil free electric turkey fryer. It's true that it is oil free, but a fryer it's definitely not. It cooks using infra red. When I got it, I first thought it was nothing but a gimmick.I was wrong. Now, I really like it! Set it outside the kitchen door, on the back porch, and even in 30 degree weather, it does a great job cooking a turkey, whole chicken, beef or pork roasts, and a bar-b-que shoulder.  And, it has a smoker attachment. The last couple of years (and this year also) the turkey was brined the night before, and hickory smoked for dinner. Since there's only two of us for dinner, that frees up the oven for one acorn squash, a small dish of dressing, a few homemade rolls, and small dish of homemade green bean casserole (no Campbell's soup or canned onion rings, please). Pumpkin cheese cake is made the night before.

Comment by Randall Smith on October 23, 2014 at 7:21am

Pat, you must have a large oven to accommodate everything that must be baked for a Thanksgiving meal. Personally, I can't taste any difference in oven baked or microwaved. I grow my own winter squash-- acorn, butternut, and delicata. Yum!

 

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