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Food!

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Members: 23
Latest Activity: 43 minutes ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Pat Apr 10. 25 Replies

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 near as well traveled in beer as I am in single-malt whisky. …Continue

Tags: beer

My Granola without sugar......

Started by Patricia. Last reply by Pat Apr 8. 14 Replies

2 c. wheat flakes2 c. rye flakes1 c. barley flakes3 c. oat flakes1 c. best 'o' wheat1 c. flaked nuts1/2 c. sesame seeds2 c. chopped dried fruit1/2 c. water1/2 c. oil1 small can of thawed frozen fruit…Continue

No-Bake Protein Bars

Started by Steph S.. Last reply by Patricia Apr 7. 1 Reply

I made some of these bars and they are very yummy.Author: Lindsay LIngredients1 cup oat flour (i just ground up oats in my food processor until I have enough to fill 1 cup)1 cup vanilla protein…Continue

Bread, my style

Started by Patricia. Last reply by Steph S. Apr 7. 14 Replies

This one is out of the freezer…Continue

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Comment by Sentient Biped on January 20, 2014 at 5:50pm
Pat, is the US flour more agressive and violent, while the canadian flour us more laid back and easy going?
Comment by Patricia on January 20, 2014 at 2:26pm

Keep in mind too Daniel, that the US flour is different than the Canadian, so results might be different.

Comment by Sentient Biped on January 20, 2014 at 1:45pm
Patricia thNks for tne biscuit recipe - I will have to try that!

Our chickens have pretty hard eggs. We do feed them otster shell. I tend to use wrecking ball method.
Comment by Idaho Spud on January 20, 2014 at 1:10pm

No, I loved the wrecking ball comment.  Made me laugh.

Comment by Pat on January 20, 2014 at 12:58pm

Sorry if the "wrecking ball" comment was over the top. If you do it gently enough, you should be able to leave the membrane, which holds the egg in place, in tact. The only time I use the edge of the pan method is with farm fresh eggs.  Used to have chickens and get fresh eggs. Part of their diet was ground oyster shell, which made the egg shells so darned hard, I though I needed a ball peen hammer to open them. But darn, they were good! Yolks were not yellow.  They were deep orange.

Comment by Idaho Spud on January 20, 2014 at 12:47pm

OK Pat, I'll try that method without thinking it's a wrecking ball : )

Comment by Pat on January 20, 2014 at 12:31pm

Spud, I use the flat surface method, myself. The trick is, don't bring the egg down on the counter top like it's a wrecking ball working over time in Detriot. Gently give it a few taps till you're getting a horizontal crack. Then, pull it apart over the bowl or cooking vessel. Or, if you're concerned about a mess, do it on a cutting board. It's going to get washed anyway.

Comment by Idaho Spud on January 20, 2014 at 12:02pm

Water bottle method of separating an egg yolk looks great.  I'm going to try it.

That reminds me, do any of you know how to open an egg without getting egg on the edge of the bowl or pan, and without getting shell pieces in the egg?

My mom always cracked them on the edge of the frypan, but that put shell pieces in the egg sometimes.  I hate crunching into a piece of shell when I'm eating, so I don't use that method.  I also don't use it because it gets egg on the side of the pan or bowl.

A couple of years ago, I saw someone crack them on a flat counter to keep from getting shell in the egg, but that makes a mess on the counter.

After trying both those methods, I've gone back to using the sharp edge of the knife to cut into the shell over the pan.  I bring the knife down rapidly enough to go about a third of the way into the shell, then open it with my fingers.  That method does not put shells into the egg, but it gets some egg on my fingers and knife.  

I know I'm picky, but I'm still looking for a perfect way to open the little darlings.

Comment by sk8eycat on January 19, 2014 at 11:59pm

Here's a clever technique for separating eggs...I just use my (very clean) hands...

 
Cool way to separate an egg yolk!
Comment by Patricia on January 19, 2014 at 2:02pm

These always work for me Daniel....

Tea Biscuits

2 c. all purpose flour

4 tsp. baking powder

1/2 tsp. cream of tartar

1/2 tsp. salt

1/3 to 1/2 c. butter

2/3 c. milk

Sift dry ingredients together & cut in butter until very fine.

Add milk & stir gently 20 times with fork until just blended.

Turn out on floured surface & knead gently 20 times.

Pat down gently to about 3/4" & cut down straight with knife into 12 squares or shapes.

(I never use a rolling pin, or cookie cutter.)

Bake on ungreased baking sheet at 450* about 10 minutes or golden brown.

Option;

Shredded cheddar.

 

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