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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
What you don't like.
Recipes.
How and why of food.
Bon appetit!

Members: 38
Latest Activity: 11 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Michael Penn Feb 18. 8 Replies

Safety of frozen food

Started by Idaho Spud. Last reply by Michael Penn Feb 8. 13 Replies

Super Bowl Chili Casserole

Started by Loren Miller. Last reply by Loren Miller Feb 6. 16 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Loren Miller Feb 1. 46 Replies

Why do we call a large Mexican fowl "Turkey"?

Started by Daniel W. Last reply by sk8eycat Dec 20, 2014. 12 Replies

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith Dec 17, 2014. 3 Replies

Pizza, come and get it!

Started by Nick Bottom. Last reply by Nick Bottom Nov 12, 2014. 19 Replies

Comment Wall

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Comment by Reg MM on March 12, 2014 at 12:11pm

Joan-I love Nigella. I use her How to be a Domestic Goddess book quite regularly.

Comment by Reg MM on March 12, 2014 at 12:10pm

Flying A-YES! It was Ciao Italia! Holy cow!

Comment by sk8eycat on March 11, 2014 at 12:34am

My sister is the chip and cracker fiend.  I may taste a new brand when she buys one, but I only get a craving for a handful about once a month or two.

D'ruther have popcorn.  Plain.  We have an old air popper that blows the popped kernels into whatever bowl you hold right under the exit vent.  No oil, no salt (unless you add it after the stuff is popped.)  My sister bought some flavored salt/powdered stuff to shake on popped corn.  *YAWN!*  .

Comment by Joan Denoo on March 10, 2014 at 11:07pm

And then, there is Nigellissima 

Comment by Pat on March 10, 2014 at 7:10pm

Ohhhhh, Kettle Chips. Those are some darned tasty rascals. As crunchy as the day is long! And, will stand up to any dip invented by modern day western junk food junkies.

Comment by Idaho Spud on March 10, 2014 at 4:53pm

I've tried a couple of kinds of Kettle brand in the past and liked them, but stopped buying because they were expensive.  If I like the Buffalo's, I may go back to Kettles once in a while.

Comment by Idaho Spud on March 10, 2014 at 4:50pm

OK, crossed-out a U, & added a U.

Comment by sk8eycat on March 10, 2014 at 4:46pm

Ooops!  It's "Buffalo Bleu."  How gauche of moi.

Comment by Idaho Spud on March 10, 2014 at 4:40pm

I put Buffalo Blue Kettle chips on my shopping list.  See if I can find them here.

Comment by sk8eycat on March 10, 2014 at 4:36pm

VERY deep fried, sturdier (for dips) than the usual potato chip, and quite greasy.  I love them!

 

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