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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

2 Ingredient Ice Cream

Started by Melanie. Last reply by Grinning Cat Jun 7. 2 Replies

Steak Sammich! How do you make yours?

Started by Melanie. Last reply by Tom Sarbeck Jun 6. 4 Replies

Egg Loaf!

Started by Melanie. Last reply by sk8eycat Jun 6. 6 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Pat Jun 4. 30 Replies

Champagne Ice

Started by The Flying Atheist. Last reply by The Flying Atheist May 27. 6 Replies

Ahi Tuna and Watermelon Nachos!

Started by Benjamin Eugene Jackson. Last reply by The Flying Atheist May 23. 3 Replies

Comment Wall


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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 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. 

Comment by sk8eycat on February 14, 2014 at 7:37pm

The main reason(s) I started cooking bacon in the oven was/were, less mess, and you don't have to stand over it and keep turning it.

SF author spider Robinson once said that the best way to fry bacon is in the nude. I guess he learned that method when he was living in a hippie commune in Nova Scotia....using a wood-burning stove with no oven..

Comment by Idaho Spud on February 14, 2014 at 3:31pm


Thanks for the bacon hint Felaine.  Yesterday I tried frying it in the oven like you do.  I think I'll use that method from now on, at least in the winter.  

It's easier and doesn't splatter all over my refrigerator.  I just now read that America's Test Kitchen cooks it that way also.  They say it cooks more evenly that way.


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