The World's Largest Coalition of Nontheists and Nontheist Communities!
All about food! Making food. Eating food. Where food comes from. What you like What you don't like. Recipes. How and why of food. Bon appetit!
Latest Activity: Apr 11
Fervet olla, vivit amicitia.
"While the pot boils, friendship endures."
Started by Loren Miller. Last reply by Michael Penn Mar 15.
Started by Grinning Cat. Last reply by Idaho Spud Mar 14.
Started by Patricia. Last reply by Joan Denoo Mar 2.
Started by Idaho Spud. Last reply by k.h. ky Mar 1.
Started by Ruth Anthony-Gardner. Last reply by Michael Penn Feb 18.
Started by Idaho Spud. Last reply by Michael Penn Feb 8.
Started by Loren Miller. Last reply by Loren Miller Feb 6.
Started by sk8eycat. Last reply by Pat Jan 26.
Started by Daniel W. Last reply by sk8eycat Dec 20, 2014.
Started by Ruth Anthony-Gardner. Last reply by Randall Smith Dec 17, 2014.
I added a couple of pounds just looking at that photo!
Cheesecake looks great, Patricia.
Messy or not, that cheesecake looks good. Mmmm.
I rinse corn on the cob to get the silks (and any insects) off, AND to add a bit of water before I wrap it and nuke it.
I must admit that I rarely eat corn at all any more...partly because it raises my blood sugar, and mostly because I have adhesions from an old appendectomy that really, really HURT.
My mom used to make the BEST stuffed bell peppers with creamed corn and bread (or cracker) crumbs instead of rice to hold the filling together. She never wrote the recipe down...
Sk8eycat, I find it interesting that you rinse off the corn before covering it back up. Do you rinse it for the purpose of washing it or just to add moisture?
I microwave corn on the cob in the husk with no before-hand preparation.
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.
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!
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.
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.
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!
Welcome toAtheist Nexus
Sign Upor Sign In
Or sign in with:
Nexus on Social Media:
© 2015 Atheist Nexus. All rights reserved. Admin: Richard Haynes.
Report an Issue |
Terms of Service
Please check your browser settings or contact your system administrator.