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Food!

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Latest Activity: 41 minutes ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Vacuum storing food

Started by Luara. Last reply by Luara on Sunday. 4 Replies

Sauerkraut made in jars

Started by Joan Denoo Oct 16. 0 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Idaho Spud Oct 14. 3 Replies

My ''Lasagnizza''

Started by Patricia. Last reply by Sentient Biped Oct 11. 12 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Michael Penn Sep 25. 38 Replies

Easy Home Made Barley (or lentil) Soup

Started by Sentient Biped. Last reply by Pat Sep 15. 8 Replies

Sous-vide

Started by Luara. Last reply by Idaho Spud Sep 2. 1 Reply

Vegetable stir fry

Started by Joan Denoo. Last reply by Randall Smith Aug 27. 2 Replies

Comment Wall

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Comment by Pat on July 17, 2014 at 2:33pm

Went through Buffalo, WY a few years ago. Incredibly pretty country. Was going from Devil's Tower (of Close Encounters fame), to Cody, WY for the night. Then on to Yellowstone, and Jackson to the Tetons.

Comment by Idaho Spud on July 17, 2014 at 10:48am

Wow!  What a beautiful tool shed.

Comment by Joan Denoo on July 17, 2014 at 8:06am

Here is a chicken wire tool shed, but it could be a place where you grow vulnerable things. 

Comment by Joan Denoo on July 17, 2014 at 7:57am

Randy, my friends in Buffalo, Wyoming, where I-90 intersects with I-25, a very wilderness area, built a frame garage and instead of siding they covered it all around and over the top with chicken wire. That is where they grow their fruits, vegetables and flowers. 

I tried to find a stock photo of one, and here is what I got when I Googled "chicken wire covered building to grow a garden"

https://www.google.com/search?q=chicken+wire+covered+shed&espv=...

Also, this forum:

http://forums2.gardenweb.com/forums/load/cornucop/msg0122374528924....

Good luck!

Comment by James M. Martin on July 17, 2014 at 7:24am
Randall Smith, why don't you plant some more beets and use your shotgun to get rid of the rabbits. They aren't much to eat thought the French rave about them. I have never found a rabbit recipe I liked.
Comment by Randall Smith on July 17, 2014 at 7:19am

Pat, I sympathize. I have two wisdom teeth causing me agony and  should be pulled (ate age 71). Fortunately, they only hurt when I bite down on a seed. Good luck with the procedure. And no, I've never heard of donut peaches. I'll google them.

Wish I had beets to pickle. Rabbits ate all the leaves which killed the tiny beets. Curses.

Comment by Plinius on July 17, 2014 at 12:21am

Good recipe, Joan, thanks!

Comment by James M. Martin on July 16, 2014 at 7:51pm

Pickled beets and potato salad. I'll be right over.

Comment by Joan Denoo on July 16, 2014 at 7:37pm

My pickled beets are so good and very vinegary. I don't think I shared this with you before. If I have, please forgive. 

Day 1 make the pickle marinade:

1 C Braggs apple cider vinegar 

1/2 C water 

1/2 C sugar - I use less, about 1/4 C 

1/8 t pickling spice 

1/4 t mustard seeds 

1/2 yellow onion, cut into rings 

1 small bay leaf 

3/4 t whole black peppercorns

fresh dill - 6-8 "leaves" 

Bring all ingredients except beets to a boil in a 2 to 3-quart saucepan, stirring until sugar is dissolved. Cover and low simmer 30 minutes.

Cool marinade, chill, covered, allow 1 day to develop flavors. 

Day 2 

3 beets with 1 inch of tops 

Cook beets in a saucepan of simmering salted water until tender, 1 to 1 1/4 hours. Drain and cool. Remove tops, slip skins off and cut into slices or wedges. 

Pour marinade through a fine sieve into a bowl. Remove onions.

Alternate the cut beets and onion rings into a quart jar, pour marinade over, cover and chill at least one day. 

Comment by Joan Denoo on July 16, 2014 at 7:07pm

All this talk about potato salad, and I just finished making the dressing and cooking the potatoes and eggs. Will let them cool a bit and then toss everything together. 

My dressing is a dollop of mustard, mayo, diced white onions, celery, and dill pickle, as well as finely diced red pepper, a tablespoon or so of dill pickle juice, salt, pepper, a wee bit of finely diced garlic and a sprig of fresh dill from the garden.

When the potatoes and eggs are cool, I dice them into a large bowl, pour the dressing over all and mix.

 

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