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Food!

All about food!
Making food.
Eating food.
Where food comes from.
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How and why of food.
Bon appetit!

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

Comment Wall

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Comment by Pat on February 16, 2014 at 7:18am

Don't have a convection oven. I've heard it cuts the time darned near in half for baking, roasting, etc. Don't know if that's true or not, but if so, I'd like to get one.

Comment by The Flying Atheist on February 15, 2014 at 9:01pm

Daniel, your corn bread looks FANTASTIC.  Just like my mom's.  I'm glad all is working out for you.  Yumm!! 

Comment by Idaho Spud on February 15, 2014 at 7:02pm

I had a small counter-top convection oven quite a few years ago, and it did a good job, but it broke before I used it much.

I would like to have another, preferable a large one.

Comment by sk8eycat on February 15, 2014 at 6:50pm

Does anybody else have a convection oven?  Our 30+ year-old range has ONLY a convection type, and I love it...  

I just found an old cookbook for convection cooking, but the author assumed that all convection ovens were the counter-top style.  and most of the recipes are extremely complex; you need everything in from A to Z in your spice cabinet, for one little detail.  I don't buy that much anymore....you have to replace everything almost yearly.

But it does bake great cookies and roasts.  IF I could afford to buy something to roast.

Comment by Pat on February 15, 2014 at 2:52pm

The corn bread looks fantastic! 

Comment by Idaho Spud on February 15, 2014 at 2:52pm

Thanks much to you all for sharing your recipes and food ideas.  I've been spending much more time in the kitchen because of you, even though it's a chilly 50 degrees F in there.

I'm trying to save $$ by heating my downstairs entertainment room/bedroom, where I spend most of my time, and leaving the ustairs unheated, except for the bathroom, which I keep at 73, and the kitchen which I keep at 50 so the refrigerator will operate properly.

Comment by Idaho Spud on February 15, 2014 at 2:35pm

Mmmmmm, those corn cobs do look yummy!

Comment by Idaho Spud on February 15, 2014 at 1:56pm

Oh, yes Felaine, the oven bacon cooked top and bottom evenly without turning it.

Comment by Sentient Biped on February 15, 2014 at 1:52pm

This time they came out great!  Thanks for the advice!  I re-cured the pan, twice.  Crisco and baked at 400F for an hour each time.  I noticed the first time that oil pooled in each pocket, and that was sticky afterwards.  So next time I turned it upside down while curing.

Then pre-heated before using, buttered, and put a little less in the pan.

Making the small "corn cobs" makes for more crispy crust than using a cake pan or loaf pan.

Comment by Joan Denoo on February 14, 2014 at 10:49pm

Napoleon, you have a way of telling a story, whether it is a hamburger, or the fat man/thin man. Gluttony is not a virtue. Hunger is not an ideal. Moderation in all things seems to reflect flourishing in all its aspects. 

 

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