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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: Apr 11

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Michael Penn Mar 15. 47 Replies

Happy (belated) Pi Day! (3/14)

Started by Grinning Cat. Last reply by Idaho Spud Mar 14. 19 Replies

Timers

Started by Idaho Spud. Last reply by k.h. ky Mar 1. 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

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 sk8eycat on June 15, 2014 at 12:38pm

O, hay!  I found some food!  I was digging around in the freezer, looking for a bag of cranberries, and I found some containers of split pea with ham & barley soup that I made in March, and then froze.  I thawed some, and it tastes better than it did when I first made it.  Yayyyy! 

I cooked a pot of brown rice w/sunflower seeds, mixed the two, and I think I have enough to last till I get my next Social InSecurity deposit in 2 weeks.

I hope.

Comment by The Flying Atheist on June 15, 2014 at 11:04am

Comment by The Flying Atheist on June 15, 2014 at 11:01am

Joan, I had to look up Cerberus as well to understand Chris' comment.  What an image!

Comment by Daniel W on June 15, 2014 at 10:58am
I quit using margarine. Now it is either butter or olive oil. I like dipping crusty bread in good quality olive oil.
Comment by Idaho Spud on June 15, 2014 at 10:33am

I just noticed Joan's article "the color barrier".  It says about the same thing as mine.

I can remember my mother mixing the color into the white stuff and was fascinated by the color change.

It may be because I was raised on the stuff that I still prefer the taste of margarine over butter.

Comment by Idaho Spud on June 15, 2014 at 9:41am

I also remember the white margarine with the yellow coloring packet that was called oleomargarine or oleo.

I found an article that said it was the dairy industry that got colored margarine outlawed.  Federal and state laws ranged from banning margarine entirely to mandating it be colored black.  The courts shot-down the most egregious of those laws, but the ones that remained did a lot of damage.  The last law was in America's Dairyland state, Wisconsin, where it was repealed in 1967:

http://www.americainwwii.com/articles/victorys-spread/

Comment by Randall Smith on June 15, 2014 at 7:36am

Joan, love that old magazine drawing! Wasn't margarine advertized and promoted to be a "healthy" alternative to "bad" butter? Now the reverse is thought to be true. I use unsalted butter in all my recipes.

Comment by Plinius on June 15, 2014 at 3:12am

Thanks for the margerine story! Must have been good business for Jurgens; the old company is now part of Unilever.

Comment by Joan Denoo on June 15, 2014 at 1:56am

I don't know what a Cerberus is. 

OH! My Gosh! That is a terrible image. Whew! and all the condiments were "scraped thin". 

Comment by Joan Denoo on June 15, 2014 at 1:47am

I had forgotten the law about not selling yellow margarine. I do remember the white goo with the little capsule of yellow coloring. As I remember it, breaking the capsule, then squeezing the bag until yellow coloring was all mixed in, and then putting it in jars for storage. 

The Color Barrier, the topic is part of a larger article, A short history of Margarine - The Butter vs. Margarine Wars.

At my Grandmother Denoo's home, we used lard or bacon fat on toast. We also saved lard and bacon fat in buckets and sent it off for the war effort. 

 

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