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Latest Activity: 52 minutes ago

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

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Comment by Idaho Spud on July 2, 2014 at 7:59am

Being lazy, I've started microwaving my corn, but I do cut the kernels off first, and I scape the last bits off with the knife.

It's hard to keep enough margarine on if I leave them on the cob.  I don't use any water and zap it for just a minute or two.

Comment by Randall Smith on July 2, 2014 at 7:40am

Here's my two cents worth on several subjects:

1) Congrats to Patricia. Big fave--black(or blue)berry cheesecake!

2) I do corn on the cob mostly by microwaving, husk free with a dab of water. Sometimes, I boil it, but mostly to freeze.

3) Pat, just reading about pastrami on rye makes my mouth water! But my breaded tenderloin yesterday was pretty darn good!

Comment by The Flying Atheist on July 1, 2014 at 9:29pm

Pat, I totally understand your passion when speaking about visiting a Jewish deli.  I so love pastrami on Jewish rye with mustard and a pickle.  That's some good eating!

Patricia, thanks for asking.  No, that was not my flight.  Having a door evacuation slide inflate during a flight on its own is indeed rare.  Luckily no people were in the galley at the time.  They could have easily been killed from the sheer force of the deployment.  

Blackberry cheesecake sounds wonderful. 

Comment by Pat on July 1, 2014 at 1:25pm

Just had a fantastic experience I haven't had in ages. Had to go to St. Louis a few days ago, so I stopped in a Jewish delicatessen for lunch. It was the first time I had a real corned beef on rye in years - and it was great. Now, the place is not strictly kosher, but close enough for this goyim. I was like a kid in a candy store, and bought corned beef, pastrami (pastrami reuben sandwiches on rye are in my future), a couple of loaves of jewish rye bread (with caraway), and a salami. I would have got some knishes,but I was already way over budget. Going back in about a month, and it's on the list of places to stop and shop. Potato and meat knishes on top of the list.

Comment by Pat on July 1, 2014 at 1:18pm

As to corn that's been refrigerated, I can't say as I can tell between an hour or so, or even a day. A couple of days, yes. Corn tends to be much more starchy than when it is it is still in its death scream from being mercilessly ripped from the stalk. The latter tends to be really yummy!

Comment by Idaho Spud on July 1, 2014 at 1:07pm

Happy anniversary Patricia.  

Talking about cooking corn is a coincidence.  The last day or two I've been wanting to ask you peeps if you can tell the difference in taste between corn that's been rushed to the kitchen, and some that has sat in the refrigerator for an hour.  How about a day?

Comment by Daniel W on July 1, 2014 at 10:06am
Happy Anniversary Patricia!!!
Comment by Pat on July 1, 2014 at 6:17am

Congratulations, Patricia.

Grew up with corn boiled. Grilled is good, too. sk8eycat, I'll have to try the microwave version. Sounds good.

Comment by The Flying Atheist on July 1, 2014 at 2:22am
Hey, that's great, Patricia. Congratulations to you on your anniversary.
Comment by Plinius on July 1, 2014 at 1:46am

Congrats for both of you!

 

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