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Food!

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Members: 23
Latest Activity: 3 hours 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 sk8eycat on January 27, 2014 at 2:37pm

Wild recipes!  http://kitchenbravada.com/my-kitchen/

Explore the entire web site while you're there.

Comment by Idaho Spud on January 25, 2014 at 9:25pm

Thanks a bunch Chris.  I'll try it.

Comment by Plinius on January 25, 2014 at 2:47am

Potato  cake - for Spud

Probably a WWII recipe – no mention of kitchen machines at all.

You need

600 grams of boiled potatoes, cooled down

2 eggs                      

 200 grams of sugar                                                            

a cake tin and butter or margarine to grease it

Work the potatoes through a fine sieve. Mix in the eggs one by one and after that the sugar. Keep stirring until you get a creamy dough – the longer you stir the better.  Grease the cake tin, fill it and bake the cake at 180°Celsius for an hour.                                                                                                                                  

       

Comment by Pat on January 22, 2014 at 11:34am

Beer bread. Never heard of it, so I looked it up. Sounds delicious and looks relatively easy to make. Think I'll make a loaf this weekend, and give it a try. I have a bottle of Sam Adams Boston Lager that needs to be used.

Thank you Joan and sk8eycat for the suggestion.

Comment by booklover on January 22, 2014 at 10:37am

Our grocery store used to have beer bread in their bakery section.  It's my husbands favorite.  That chain left, and I can't find it in any store or bakery.  I may try making it myself!

Comment by sk8eycat on January 21, 2014 at 11:39pm

I have a recipe somewhere for "beer bread;" the texture and flavor seemed more like biscuits to me...maybe I used the wrong kind of beer.  I'd like to try it again, using a beer with more flavor.  I wonder how it would taste (and look) if I used a dark beer, such as Dos Equis (I used to LOVE that one!)

I love the taste of a good beer, but for the last 30 or 40 years I have not been able to drink anything with alcohol in it (instant migraine!), except a small glass of wine a couple of times a year.  I love Merlot, and anything that Korbel makes...as long as it's not sweet.

I love just about anything with bubbles except diet sodas.  Gack! Coca Cola makes a version with Splenda that isn't too bad, but I make it better with a scoop of vanilla ice cream, or just some heavy cream and a tiny splash of vanilla extract. I do the same with diet A&W.   Fake Floats. Not bad at all.

I've been buying the frozen Multi-Grain loaves from Schwan's for more than a year now...each loaf is about the size of a 6" Subway.  I usually just cut one in half while it's still hot, and slather both halves with butter.  Die-VOOOON!  I sometimes use them for open-face sandwiches with whatever I have in the fridge. 

Comment by Joan Denoo on January 21, 2014 at 7:40pm

 sk8eycat, your breads sound so good and healthy. 

Have you ever used beer as leavening agent? When I lived in Alaska I had some sourdough bread that an old homesteader gave me. The first time I used it, I set it on the counter between the kitchen and dining room before I went to bed and by the next morning I had sourdough rising all over both floors. It was powerful stuff. 

We also made bread from home brew beer but I can't remember how we did it. That was 1959-1961. I made home brew and it turned out the most terrible color of grey; it was delicious. One morning I had our bible study group over and while they were there my whole batch of home brew blew up in the basement. The chaplain told me that when bible-thumpers come around, your home brew will explode every time. Haven't made any since then. 

Comment by sk8eycat on January 21, 2014 at 1:29pm

I just put some whole grain (with sunflower seeds) "brown & serve" loaves in the oven...the aroma is  WONderful.  (I'm drooling)

Fresh-baked bread is one of the few things that actually tastes as good as it smells.  If there really were a heaven, it would smell like a bakery IMNSHO.

Comment by Sentient Biped on January 21, 2014 at 11:42am

All sorrows are less with bread.  ~Miguel de Cervantes, Don Quixote

Comment by Sentient Biped on January 20, 2014 at 7:23pm
Patricia that is so interesting! Every time I get onto nexus I learn something!

I do use bread flour for bread, but all purpose flour for other baking and pastas.

Im such a strange guy. I've been baking my own bread since I was in my early 20s. Lately Ive been thinking about sourdough again. there was an article on that inmother earth news. I wish I liked beer - I would like to makesome just for fun.
 

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