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Food! Discussions (50)

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Beer, Beer, Glorious Beer!

Right off the top, let me say that I am no great beer expert.  I HAVE been drinking more suds lately and enjoying them, but I am nowhere ne…

Started by Loren Miller

47 Mar 15
Reply by Michael Penn

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

(Belated in many time zones....) A few bits from the Hang With Friends comments worth preserving and sharing: The pi rat pirate pie rat pi…

Started by Grinning Cat

19 Mar 14
Reply by Idaho Spud

Only the Japanese would do this for their kids.......

Started by Patricia

29 Mar 2
Reply by Joan Denoo

Timers

I just purchased the ThermoWorks Extra Big and Loud Timer, and love it! This is the first timer I've had that I could hear. It is LOUD! M…

Started by Idaho Spud

13 Mar 1
Reply by k.h. ky

Science explains mozarella on pizza

Scientists Explain Why Nobody Puts Cheddar on Pizza Mozzarella hits that high-moisture, low-fat sweet spot that makes for a bendable, brown…

Started by Ruth Anthony-Gardner

8 Feb 18
Reply by Michael Penn

Safety of frozen food

The USDA Food Safety and Inspection Service states that "Freezing keeps food safe indefinitely."   Also, "Food stored constantly at 0 °F wi…

Started by Idaho Spud

13 Feb 8
Reply by Michael Penn

Super Bowl Chili Casserole

This is actually a dish which I first ran onto in college, at least 45 years ago.  The food service at Case Tech used to offer it perhaps o…

Started by Loren Miller

16 Feb 6
Reply by Loren Miller

Petition! General Mills Trying to Slip HFCS Past Us

Please sign this Credo petition:  Sweetners," Corn Refiners Association "Gluten Free Cinnamon Chex," General Mills website "High-fructose…

Started by sk8eycat

15 Jan 26
Reply by Pat

Why do we call a large Mexican fowl "Turkey"?

Here's why. People all around the world have local, incorrect names for Turkeys.   Classic example of the mishmash of species that occurred…

Started by Daniel W

12 Dec 20, 2014
Reply by sk8eycat

Herb danger

Research on farmers' markets shows presence of Salmonella, E. coli Think twice about that fresh parsley garnish. A quarter of farmer's mark…

Started by Ruth Anthony-Gardner

3 Dec 17, 2014
Reply by Randall Smith

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