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Food!

All about food!
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Members: 32
Latest Activity: 6 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Vegetable stir fry

Started by Joan Denoo. Last reply by Randall Smith on Wednesday. 2 Replies

2 Ingredient Ice Cream

Started by Melanie. Last reply by Grinning Cat Jun 7. 2 Replies

Steak Sammich! How do you make yours?

Started by Melanie. Last reply by Tom Sarbeck Jun 6. 4 Replies

Egg Loaf!

Started by Melanie. Last reply by sk8eycat Jun 6. 6 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Pat Jun 4. 30 Replies

Champagne Ice

Started by The Flying Atheist. Last reply by The Flying Atheist May 27. 6 Replies

Ahi Tuna and Watermelon Nachos!

Started by Benjamin Eugene Jackson. Last reply by The Flying Atheist May 23. 3 Replies

Comment Wall

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Comment by Joan Denoo on Tuesday

Randy, I remember, as a kid at my grandmother's home, picking fruits and vegetables and then canning them over a wood burning stove. She had grandad take the doors off the front and back of this tiny little house.

She stood over that stove with sweat running down her hair, onto her clothes and she had big blotches from her under-arms and from her back. We kids had our jobs to do and I don't remember sweating as she did, however, I am sure we did.

She was an outstanding cook and required that we kiddos do our share of the work. After all, the men were all off during WW II and the women were all off working at Kaiser Rolling Mill. She and grandad had full responsibility for our care and she needed our help. We never doubted that she need our help. I am very grateful to her for all the wisdom she shared with us, not by preaching or teaching, but by having us at her elbow. 

Comment by Pat on Tuesday

Thanks Randall. Roasting the pork neck bones as I type. It's a two and a half day process for each batch. And, a major pain in the lower alimentary canal. But, come this winter, when I'm making soups, stews, and chillis, it will be worth it to have something homemade, versus watered down crap off the shelf.

Comment by Joan Denoo on Tuesday

Chris, Cary and I love Sambal. Had a garden vegetable stir fry last night with Sambal and it was delicious. Just enough heat and flavor to accent my sauce. 

 

 

Comment by Randall Smith on Tuesday

I envy anybody that cans. Stay cool doing it.

Comment by Pat on Tuesday

With Labor Day weekend approaching here in the US, time to once again break out the pressure canner/cooker and stock up on homemade stock (chicken and pork [and admittedly a bad pun]) for the coming winter. If my calculations are correct, I should get 36 pints of each canned and put up before Monday.

Comment by Randall Smith on August 23, 2014 at 7:02am

Thanks, Chris. Sambal sounds spicy hot!

Comment by Plinius on August 23, 2014 at 2:03am
Comment by Idaho Spud on August 22, 2014 at 10:32am

I still haven't made my own ginger-snap-cookies, but a few days ago I planted a ginger root in a very large container, so if it multiplies, that will be an incentive to make some, as well as trying it in other foods like you guys do.

Comment by The Flying Atheist on August 22, 2014 at 8:22am

I use garlic in just about everything, as well.  Garlic powder gets sprinkled onto grilled cheese sandwiches and also added to my mayonnaise mixture when I make tuna salad.

When recipes call for cloves of garlic, I usually double the quantity.  

However, I have to be careful with how much garlic I consume before work.  Second-hand garlic smell doesn't go over very well inside a pressurized aluminum tube filled with people in close quarters at 35,000 feet.  lol   

Comment by Randall Smith on August 22, 2014 at 7:59am

I use garlic in just about everything (home grown). Plus, I either sprinkle ginger on food and/or take a ginger pill supplement. It's supposed to be a digestive aid, and I believe it. I really don't know what sambal is (google time).

 

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