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Members: 39
Latest Activity: 1 hour ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Gerald Payne on Wednesday. 73 Replies

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

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


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

Comment Wall


You need to be a member of Food! to add comments!

Comment by Daniel W on June 20, 2014 at 8:51am
I love the midwestern thunderstorms. I remember as a boy standing in the cornfield as a storm approached. The smell of rain. The electricity, making my hair stand upright. Mo mother telling me to get inside....
Comment by Randall Smith on June 20, 2014 at 7:39am

A vicious storm passed through right at supper time last night. Knocked the power out for 3 hours. My planned spaghetti meal has been postponed 'til tonight. I made a salad instead. I eat a lot of salads this time of year--all the greens come right out of my garden. Using a variety of dressings changes the taste considerably. I make much of my own dressings, but admittedly, I enjoy store-bought. So shoot me.

Comment by Pat on June 18, 2014 at 8:06am

Love garlic. Use it in Italian, Chinese, Mexican, etc. I agree it's a pain to peel the cloves and finely mince each one. I have a garlic press, but rarely use it, as it just doesn't seem to get it quite right.

Comment by Randall Smith on June 18, 2014 at 7:11am

Don't know about kim chee (chi), but I do know about garlic. Grow it, eat it, love it. But it's a pain to prepare for consumption.

Comment by Plinius on June 18, 2014 at 1:22am

Kim Chi is fantastic!

Comment by The Flying Atheist on June 18, 2014 at 12:35am

Daniel, I have a "no cook" pasta meals cookbook.  All of the sauces are uncooked and only slightly warmed over the pot of boiling pasta water.  Of course all of the added garlic is basically raw and pretty potent. 

Comment by The Flying Atheist on June 18, 2014 at 12:26am

Pardon my slight relapse from the grace of atheism, but garlic is just like chocolate:  manna from heaven. 

Comment by Daniel W on June 17, 2014 at 11:34pm
Uh oh! I LOVE garlic. One of my favorite after work meals, when after work I feel like Ive been drug by wild horses through the sagebrush desert, I make spagetti, drain and rinse, then add 2 or 3 big cloves of crushed fresh raw garlic, olive oil, and grate some romano. I grow the garlic myself. i love that. Makes me feel all warm inside.

I hope it mostly wears off by the next day. Someone filed a complaint againt my coworker for eating onions, and they were subjected to a Work Improvement Plan.
Comment by sk8eycat on June 17, 2014 at 11:15pm

Sorry, I can't stand the stench of kim-chee eaters....garlic coming out their pores 24/7.  Gag me with a chopstick.

Comment by Daniel W on June 17, 2014 at 10:45pm
Josn, to me its the same. Ning is from NE China, which abuts Korea. So there is some cultural interchange. His family always made sauerkraut but is was not as highly flavored ad Kim-chi.

Which reminds me, I have some home made sauerkraut in the fridge. It's been there a while. Should be pretty good.

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