Information

THE KNIFE & FORK

THE KNIFE & FORK is a group for anyone who has a strong interest or mild curiosity in food, cooking, eating, drinking, and nutrition.

Members: 152
Latest Activity: Jul 13, 2014

WELCOME TO THE KNIFE & FORK

 

THE KNIFE & FORK will be a group open to a broad range of food-related topics. You do not have to be a food snob, an epicure, or a bon vivant to join, participate, or enjoy this group. You just have to have the desire to share and explore old and new information on food and dining.

Discussion topics, articles, and questions can include, but are not limited to:

  • Food history and legend
  • Ingredient recognition, selection, storage, and preparation
  • Your favorite recipes, methods, and tips and tricks
  • Your favorite wines, beers, liquors, or cocktail recipes
  • Health & nutrition information for adults or children
  • Food allergy information, warnings, and replacements
  • Organic foods and pesticide information
  • Sanitation and food safety / preparation
  • Product labeling and government regulation
  • Food and product recalls
  • Culinary and dining etiquette, rituals, and customs
  • Food economics
  • Documentaries, books, cookbooks, and television shows
  • Bizarre or unusual foods and customs from around the world
  • Vitamins & supplements (with which you have direct experience)
  • Diet information (with which you have direct experience)
  • Agricultural or farming practices related to food quality or availability*

 

*For this item, please see Borderline Discussion Posts below.


Borderline Discussion Posts
It is inevitable that there will be some crossover in topics and issues related to food production and consumption. I am not forbidding these topics outright, but there may be a better venue for them. Use your best judgment and post the topic in the group that best fits the focus of the discussion. Please do not cross post the same discussion twice in different groups, as it is against Atheist Nexus policy to do so.

  • If you are interested in food and gardening, it makes more sense to join Godless in the Garden and post your discussions there.
  • If you are interested in how agriculture and modern farming affect the environment, please join Environmental Atheists.
  • If you are interested in socio-economic justice, family farms, and fair trade practices, please consider Consumer Ethics instead.
  • If animal welfare as it relates to food production and consumption is your thing, please join us in Humane Atheists.

External sites of interest:
Food & Water Watch
Organic Consumers Association
Pesticide Action Network
Food & Wine Magazine
Slow Food International
Epicurious
Cook's Illustrated
FoodGawker.com

Discussion Forum

Cicadas taste like asparagus

Started by Ruth Anthony-Gardner. Last reply by Lillie Jul 30, 2013. 12 Replies

Rhubarb

Started by Daniel W May 14, 2013. 0 Replies

Tamales

Started by Daniel W. Last reply by Daniel W May 14, 2013. 5 Replies

Cicada & other unusual foods.

Started by Idaho Spud. Last reply by Idaho Spud Apr 18, 2013. 1 Reply

Looking for tofu recipies

Started by diane sholly. Last reply by Steph S. Jan 8, 2013. 1 Reply

Meat-light, high protein food

Started by Louis. Last reply by Sandi Dec 19, 2011. 8 Replies

The Toxic Potato !!

Started by VeganApe. Last reply by VeganApe Dec 2, 2011. 2 Replies

Fresh is out!

Started by Sandi. Last reply by Joan Denoo Dec 2, 2011. 17 Replies

Comfort Food

Started by Daniel W. Last reply by Daniel W Nov 23, 2011. 4 Replies

Nourishing Traditions!

Started by Alice. Last reply by Alice Feb 26, 2011. 7 Replies

rice cooker

Started by Charlotte. Last reply by Louis Sep 26, 2010. 7 Replies

SPICY!

Started by sacha. Last reply by Joseph Stephen Reilly Sep 26, 2010. 33 Replies

Bulk Cooking

Started by Dejah Thoris. Last reply by Dejah Thoris Sep 4, 2010. 7 Replies

Treager Smoker

Started by Jason L Franklin. Last reply by Jason L Franklin Jul 17, 2010. 12 Replies

Unpalateable Water?

Started by Jezzy. Last reply by A Former Member Jul 1, 2010. 3 Replies

What's for supper?

Started by Dejah Thoris. Last reply by Dejah Thoris Jun 29, 2010. 20 Replies

Crêpes are so easy!

Started by Daniel W. Last reply by Jennifer Nicole Mar 10, 2010. 4 Replies

What to do about my squash?

Started by Erin Clark. Last reply by Prog Rock Girl Mar 9, 2010. 15 Replies

So, I ate a deer's kidney today

Started by Jared Lardo. Last reply by Dan DuPree Jan 22, 2010. 2 Replies

Comment Wall

Comment

You need to be a member of THE KNIFE & FORK to add comments!

Comment by Dejah Thoris on July 6, 2010 at 8:53am
Hi Susan--welcome. I really hate the cleanup after cooking as well. Which is why my kids do it! :)
Comment by Jaume on June 24, 2010 at 8:18am
It was very active for a few months, maybe too much: it seems we're running short of ideas. Will you give us some?
Comment by andrew bell on May 14, 2010 at 11:25am
i like cooking just because i know at the end of it i will get to eat it
Comment by Jaume on May 11, 2010 at 5:43pm
Did they (the vegetable orchestra) ever consider performing alongside Karen Finley?
Comment by Prog Rock Girl on March 9, 2010 at 12:42pm
I was always the type to read restaurant reviews and want to try all the things they described, but usually didn't have the money!
Comment by Sarah Elle on February 2, 2010 at 10:51am
Hey everyone, this is an interesting group! I have begun writing for an online newspaper in regards to this subject! Visit me at : http://www.examiner.com/x-37524-Surrey-Restaurant-Examiner

Lots of great reviews and info for food lovers on the website as well :) Thanks!
Comment by D.O.S on October 24, 2009 at 7:57am
Actual "Mexican"? There's a resteraunt in my area that insists it is authentic "Mexican" but it really is Mex-American. I do like the food there but I've been to Mexico, though I'm no expert, and can definitely tell the difference. There are a lot of tasty foods in the Latin American region. So, if you don't like Mexican try some of the others. There's a greater variety within a given region than many realize.
Comment by Jared Lardo on October 12, 2009 at 7:17pm
Does anybody think I could get a bunch of blank classroom-style maps--y'know, just without anything on them (and maybe free of gloss). I love following instructions to cook, but I really can't remember much most of the time, so I figure if I have a chart (more like a recipe list, really) that I can pull down like a map in a classroom then I can just pull down on a string (I envision having several of these recipe-maps up on the wall) and have the instructions right there--no holding a book or piece of paper, no setting it down and getting it wet, no dropping it into boiling water, and no bloody putting on my glasses like I'm an old person so I can read my necessarily small writing on an index card.
Comment by AgeOfAtheists14 on September 12, 2009 at 10:57pm
Of all lame propaganda magazines TIME has a little letter from someone that goes like this:

Comment by Brian Sperger on September 1, 2009 at 1:55pm
Plantains may be hard for us to rely on but the tomatos would be doable. Simple but not something my residents would expect. Thanks guys.
 

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