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

Members: 146
Latest Activity: Nov 6



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. 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 Ruth Anthony-Gardner on June 6, 2013 at 3:13pm

Today I'm fumbling around, trying to make low carb jam with stevia glycerite. The commercial sugar free jams all have sugar alcohol, which gives me problems. The first time I tried, I did a half recipe in old jelly jars and it came out great. So, emboldened, I'm trying to make a double recipe using brand new proper equipment (which cost over $60). Argh! The first time I sprinkled the pectin into the hot berry stuff while stirring. This time I decided to actually follow instructions, treating stevia as if it were honey. Big mistake. Instead of 4 tsp of pectin dissolving into 2 tsp of stevia liquid, it made concrete. Now I'm trying to adjust. This is likely to be a disaster.

Comment by Ruth Anthony-Gardner on June 6, 2013 at 11:49am

Comment by Ruth Anthony-Gardner on June 5, 2013 at 10:54pm

New way to separate yolk from white.

Comment by Daniel W on May 14, 2013 at 6:22pm

Hello food group.  Lately I've been prioritizing life.  One of the  great pleasures of life, is food.  Another is its preparation.  And learning about food.  So here I am.   Again, actually.

I do have a question about the group name.  What about the spoon?  And are we being ethnocentric by avoiding chopsticks.  Then there's fingers.  Why not The knife, fork, spoon, chopsticks, and fingers?  At Ethiopian restaurants, they scoop up food with the soft tortilla-like bread  that too.

That's just my sense of humor.

This is rhubarb season for me.  1 pie, 2 rhubarb crunch's later, I think I like the crunch's better.  The 2nd one was half cherry.  Which was very good.  Maybe next, rhubarb-peach?

Something I've come to appreciate.  Having lost 1/2 of my stomach 6 weeks ago, not able to eat as much, and having to eat more often - 5 to 7 small meals a day - I realize I don't like food that just fills up the time.  Now it needs to be food I truly enjoy.  Strange.

Comment by Idaho Spud on May 11, 2013 at 5:57pm

I bought you flours.  Nice!

Comment by Ruth Anthony-Gardner on May 11, 2013 at 12:27am

Comment by Joan Denoo on April 26, 2013 at 1:33pm

Spring Recipe: Ginger Lemonade

It looks delicious and I like both ginger and lemons. 


8 cups water

4 cups freshly squeezed lemon juice

1 cups sugar

3/4 cup honey (you can also use agave nectar)

2 lemons, thinly sliced

1/2 cup grated ginger

1 cup crushed ice



  1. In a saucepan, combine water, sugar, and ginger over medium heat until sugar is dissolved.
  2. Remove from heat, stir in lemon juice and honey.
  3. Place in the refrigerator and let cool for about an hour.
  4. When ready to serve, add ice and garnish with lemon slices.

*If the lemonade is not sweet enough for your taste, add fine sugar to the mixture until your taste is satisfied!

For another unique twist on this warm weather favorite, check out this Frozen Mint Limonada recipe by


--Ginger Lemonade Recipe by Brittany Johnson. Reprinted with permission.


Comment by Joan Denoo on November 11, 2012 at 10:38pm

Dallas, I just made a Caesar salad with a 1 min egg and it is delicious. Thanks for reminding me. Just the right amount of flavor and a nice dressing. 

Comment by Joan Denoo on November 11, 2012 at 9:41pm

Of course you know gooling should be googling. 

Comment by Joan Denoo on November 11, 2012 at 9:41pm

No, I never have. There is a nice head of romaine in the frig, I have fresh eggs, and wonderful garlic out of my garden, so I think I will make it right now. 

I've never eaten persimmons, so I can't help you there. You will find lots of information by gooling them. I learned they are of the Genus Diospyros = god + fire. I didn't know that! 

Let me know if you try them. 


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