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Food!

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

Members: 38
Latest Activity: 33 minutes ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Timers

Started by Idaho Spud. Last reply by k.h. ky yesterday. 13 Replies

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

Comment Wall

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Comment by Pat on April 10, 2014 at 8:20pm

With everything falling down and breaking, I'm afraid to unzip my pants!

Comment by The Flying Atheist on April 10, 2014 at 7:07pm

Pat, it's time to order a pizza for dinner and call it a day.  You shouldn't have to settle for gruel if you can avoid it. 

Comment by Pat on April 10, 2014 at 6:52pm

Ever have one of those completely "Dumb assed, brain dead" moments in a kitchen where you are trying to prepare a good meal? Tonight, I was going to prepare baked fish, green beans, and a curried rice pilaf for dinner; the rice made with my own homemade chicken stock.

Well, let the 3 Stooges and the Keystone Cops begin. After spilling half a box of rice on the kitchen floor, it gets better. I swept that up and went for the white raisins to add to the rice, onion and celery that I saved. In going for the raisins, a jar of $12.00 imported Italian Marinara sauce also hits the floor with predictable results. Glass and red sauce all over the kitchen floor, cabinets, and the front of the stove. I would add here, that I am in socks, having previously taken off my shoes. It was hard to differentiate the blood from my feet from the marinara sauce as I was cleaning it up.

I get that all cleaned up, and open the homed canned chicken stock. Needless to say, it splatters all over the sink. Mind you, it's good, but I lost about 1/4 of the pint.

I think I'm going to check myself into a nursing home, and have them feed me gruel that Oliver Twist would have turned his nose up at!

Comment by The Flying Atheist on April 10, 2014 at 12:39pm

Basic New York style cheesecake with cherry sauce on top.

Comment by Randall Smith on April 10, 2014 at 7:26am

I'm still partial to blueberry cheesecake. There's a blueberry farm 10 minutes down the road from me. I load my freezer every July.

Comment by sk8eycat on April 10, 2014 at 2:25am

Pumpkin and fudge/chocolate?  Srsly?  I've never tried that. but it sounds kinda...wellll...too much.  Am I wrong?  (I'm just not that wild about any kind of chocolate...except hot mocha-cocoa on a rainy day...the family misfit in that dept.)

Comment by Grinning Cat on April 9, 2014 at 11:32pm

Pumpkin cheesecake with hot fudge sauce!

(Or traditional cheesecake, or chocolate chip cheesecake, with hot fudge sauce!)

Comment by sk8eycat on April 9, 2014 at 10:14pm

Pumpkin cheesecake with glazed pecans on top, OR cranberry cheesecake...either with a cranberry swirl in the cheese part, or a whole cranberry glaze on top...or both.

What IS it about cheesecake?  I don't know anybody who doesn't like some form of it.  Cream cheese pie, or New York style, it's always decadently yummy!

Comment by Pat on April 9, 2014 at 8:03pm

Carrot cake. With a cream cheese and pecan frosting.

Comment by Daniel W on April 9, 2014 at 7:14pm

I often can't figure out what people are trying to do.  No way can I figure out what a walrus is saying.

The fish cake looks easy to make.  But my own preference is for chocolate.

 

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