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

Members: 143
Latest Activity: Nov 6, 2015



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
Cook's Illustrated

Discussion Forum

Crab industry off US West Coast collapses

Started by Ruth Anthony-Gardner Nov 6, 2015. 0 Replies

Cicadas taste like asparagus

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


Started by Daniel W May 14, 2013. 0 Replies


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


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

Comment Wall


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

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.
Comment by Nate on September 1, 2009 at 1:03pm
Brian, try platanos maduros. Ripe carmelized plantains. Though sweet, they accompany most meats well and are very high in potassium.
Comment by Brian Sperger on September 1, 2009 at 12:49pm
Hello. I run a hospital dietary department and I’m always looking for cheap, but interesting, menu items might be suitable for a wide range of people. In fact, I’m putting together our fall/winter menu right now, that will begin the 27th, and I have a couple of holes I need to fill. If anyone has a favorite item that might work for 200 people of varying diets, let me know.
Comment by Mike Hein on August 19, 2009 at 7:15pm
holy bon bons, Batman! That site is your eyes going craving-shopping.
Comment by Jaume on August 18, 2009 at 6:23am
What about 'epicuriosity'?
Comment by Chrys Stevenson on August 15, 2009 at 4:15pm
The roast was fabulous - one of the best things I've ever cooked. The milk curdled into a lovely cheesey curd and the whey was deeply flavoured with fennel seeds. I could have whizzed the sauce to smooth it, but we liked it as it was. I'll post the recipe later today.
Comment by Chrys Stevenson on August 15, 2009 at 12:31am
For dinner, I'm making a boneless rolled leg of pork, rubbed with lemon juice, zest, oil and seasonings, then baked slowly for 3 hours in a bath of full cream milk infused with fennel seeds, onion and rosemary. Served with roast potatoes and baked fennel. Hope it's as good as it sounds.
Comment by Jared Lardo on August 12, 2009 at 8:00pm
Really, with regard to a lot of food things, I feel like I'm trying to piece together a lost history. Somewhen I got inspired to "not be one of those men that rely on Hardee's to not starve", and so I embarked on a quest to conquer the kitchen. I ate from cans--still a step above Hardee's already as it requires a can opener, but I wanted more--the subtle flavors and expertise involved in pain-in-the-ass long-prep-time pieces of food with so many things to manage at once that a cook that pulls it off with moderate difficulty would be an expert general.

I hope this place helps me be the guy who makes biscuits while the other guys watch (mekin) football--and they'll smell so delicious that they'll all say "Yes, please!" and go wash their hands and stuff.

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