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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: 39
Latest Activity: 16 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

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

Started by Daniel W. Last reply by sk8eycat 18 hours ago. 12 Replies

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith on Wednesday. 3 Replies

Pizza, come and get it!

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

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Bertold Brautigan Nov 7. 7 Replies

What is your favorite apple?

Started by Daniel W. Last reply by Deidre Nov 4. 14 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Bertold Brautigan Nov 3. 44 Replies

dahl pasta

Started by Lmnopicue. Last reply by Idaho Spud Oct 30. 2 Replies

Pumpkin Pie

Started by Daniel W. Last reply by Pat Oct 28. 3 Replies

Vacuum storing food

Started by Luara. Last reply by Luara Oct 19. 4 Replies

Comment Wall

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Comment by sk8eycat on June 14, 2014 at 1:26pm

I think I was born with a sensitivity to peanuts...PB & J or just PB on hot toast always gave me a stomach ache...Mom tried to get me to eat it a lot during WW2 when other forms of butter were rationed.  Never worked for me.  I was a weird kid...couldn't tolerate cows' milk very well, either.  They had to find a dairy that sold goats' milk... I can use it for cooking; the higher the butterfat content, the better.

Then when I was 12 or 13 I was cursed with orthodontia...lost my "taste" for everything sticky

I never use margarine for anything. (Does anybody else remember when it was against the law to sell yellow margarine, or in sticks?  You had to add your own food coloring, or it came with the margarine, but in a separate capsule thingy...mom had a mold that formed the sticks after she finished mixing the color into the white crud.)

I use real butter on toast and veg, and corn oil for cooking.

Comment by The Flying Atheist on June 14, 2014 at 11:01am

Felaine, my mother has made lentil spaghetti sauce.  Quite good, actually.  

Randall, I agree, celery coated with PB is great.  Was a favorite of mine as a kid. 

Comment by Joan Denoo on June 14, 2014 at 9:30am

Felaine, wonderful remembrances of the Polar Palace from so many people. What an enchanted childhood!

My favorite sandwich is Reuben, piled high with homemade sauerkraut, German mustard with the mustard seeds, home-grown horseradish slices, and of course, the piles of corned beef, Swiss or Gruyère cheese on marble rye bread. Cary makes a great Thousand Island dressing. 

Comment by Randall Smith on June 14, 2014 at 7:24am

Despite just eating (breakfast), my mouth is watering from reading about peanut butter and meatball sandwiches! But not on white bread anymore. I simply love peanuts--in shell, plain, buttered, with or without jam or honey, etc. Celery coated with PB is wonderful!

Comment by Pat on June 14, 2014 at 6:38am

Yes. Meatloaf sandwiches are best after at least a day in the fridge. Especially with mustard on rye bread. As to peanut butter and jelly sandwiches, I never did eat the things, even as a kid. Loved the peanut butter (crunchy style), but no thanks to the jelly. I do like jams and jellies, just not with peanut butter.

Lentil soup is great - yummy little eyeballs.

Comment by sk8eycat on June 14, 2014 at 1:32am

I forgot to mention two vital details about meatloaf sandwiches: a) the meatloaf is better when it's been cooked and then refrigerated for about 24 hours, THEN sliced.  And b). if you makeg it out of anything besides beef, or a pork and beef mixture, add an extra egg, bread crumbs (or rolled oats) with melted butter (I use Panko bread crumbs).  Holds together MUCH better.  (I detest lentils. Nasty little eyeballs.)

Comment by Plinius on June 14, 2014 at 1:15am

I remember ´bread with contentment´ best, my mother was really generous with that. You got it with every meal: first the bread with cheese (mother watching like Cerberus how you sliced the cheese), then bread with jam scraped thin, after that bread with contentment.  It means a three days old slice of bread with margerine scraped very thin.

Comment by sk8eycat on June 14, 2014 at 12:28am

Ah, I kind of like peanuts, but they don't like me, nor does peanut butter.  Pity; it' supposed to be the food of last resort for diabetics.

The best meatloaf sandwiches I ever had were from the coffee shop at the Hollywood Polar Palace...they were grilled with cheese, dill pickles, the usual burger trimmings, on whole wheat bread.  Pity the rink burned down in 1963.

http://users.mo-net.com/nixit/polarpalace.html

Comment by Daniel W on June 13, 2014 at 10:13pm

Carl,

My mom made sandwiches using meatloaf.  The meatloaf had a coating of ketchup, which took on a nice flavor when baked.  The sandwiches were sliced meatloaf, with mustard, mayo, and sweet relish.

I've tried to reproduce that flavor, using lentil loaf.  Its been a long time, but when I'm feeling down and want comfort food, that does the trick.  The only problem with the lentil load is it doesn't bind together so well.  It crumbles.  And making it is quite a project.

But peanut butter - wow.  I bet I've eaten several times my body weight in peanut butter.  It's stress food for me at work.  I spread crunchy on saltines, and add a spoon of jelly.  Usually grape but sometimes almost any other.

I also love Thai hot peanut sauce.  It's a whole different take on peanut butter.

Comment by The Flying Atheist on June 13, 2014 at 2:37pm

Every now and again I still enjoy a Peanut Butter and Jelly sandwich, which is pretty much a staple food for any kid growing up.  I remember two other sandwiches that I enjoyed very much as a kid but have not eaten since becoming an adult. 

The first is Peanut Butter and Bacon on toast.  The second is fried Bologna on plain white bread. 

Does anyone else have a favorite sandwich or two from childhood?

 

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