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Members: 23
Latest Activity: 1 hour 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

Comment Wall


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Comment by Pat on February 3, 2014 at 5:47am

I, too, have a gas stove. But I use the metal fire ring that came with the wok, and it does seem to help. Granted, not flames shooting up the sides, and I can't over crowd it, but it does seem to be adequate. At least for my needs.

Comment by Joan Denoo on February 2, 2014 at 10:41pm

Carl, yes, my stovetop isn't hot enough either, and I have an inadequate kitchen fan. So I don't do the hot cooking things I like. I love watching the cooks in Chinese and Japanese places with their super hot flames.

Have you some delicious Asian places near you? Ethnic favors offer so many tastes, textures, after effects. Great adventures. 

Comment by The Flying Atheist on February 2, 2014 at 9:23pm
I've used a wok but have found that the standard stovetop burners cannot generate a high enough and proper heat. Restaurants have flames shooting up the sides of the wok. Not that I wish that to occur in my kitchen, but a wok requires high heat.
Comment by Sentient Biped on February 2, 2014 at 6:13pm

Mark, what do you make? Preferred style? My favorites are Northeast Chinese / Mandarin and Szechuan. From the Northeast, I love the dumplings / potstickers and pulled noodles.

Comment by Pat on February 2, 2014 at 5:32pm

Mark, I recently bought a wok, and have dabbling in maling my own Chinese food. Probably a copy of American Chinese restaurants, but very good nevertheless. I live near a college town that has a great international food store, and can great a lot ingredients from there that you would otherwise have to order off the internet, like Szechuan peppercorns. Kung Pao chicken! Yummmm!!!!

Comment by Mark Krauss on February 2, 2014 at 5:03pm

Im very fond of Asian food especially Chinese. I make my own I prefer it the take out shops.

Comment by Plinius on February 2, 2014 at 2:06pm

You must be quick to freeze chili, Pat! A friend came this afternoon, I gave her a bowl of chili... she liked it so much that she cleaned out the pan too.

Comment by sk8eycat on February 2, 2014 at 1:20pm

@Flying A - You don't want to be seen with this wreck of a woman (at my age, I'm still vain). Just wave as you head OUT of BUR.  Or, if you're stuck there for a while, gimme a call; I'm in the book.  Probably one of the few non-Armenian names still in there.

FE Hampton - Burbank

Comment by Pat on February 2, 2014 at 6:40am

Thanks Chris. Next time I make it, I'll freeze some for when I'm lazy on the weekend.

Daniel, I'm actually flattered that you did post it. Considering it was passed to me by an 80 year old gentleman, the least I can do is share it with others. 

FA, one of the things I dislike about winter (there's a lot of things I like about it) is that there are no farmer's markets on the weekends. Just this last October, I was at a farmer's market in a small town in central Vermont. I got a gallon of wonderful maple syrup for $20.00, from the man who makes it.  I use it in making my own granola. I've heard of avocado oil, but never used it. THough, I imagine it would be great.

Comment by Plinius on February 2, 2014 at 1:11am

Good recipe Pat! I often freeze portions of my variation of it (no turkey, less pepper and with a big tin of pineapple) and it works very well.


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