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Food!

All about food!
Making food.
Eating food.
Where food comes from.
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Members: 32
Latest Activity: 21 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 sk8eycat on February 28, 2014 at 12:56pm

I have a question: A friend told me that I'm using more energy nuking my tea water for 90 seconds than I would if I heated a kettle of water on the gas range for 5 - 6 minutes.  Is that TRUE?

My electric bills are hideous; could it be that I'm using my 1100W microwave too much?  (I make about 3 cups of tea or hot cocoa a day...Srsly)

I think the real problem is the filter pump on the see-ment pond in the backyard, but there's nothing I can do about that.  It would cost thousands to empty it, break up the concrete (so water would trickle into the ground where it belongs), and fill it with dirt. (Dad had the thing built during one of his last alcoholic fits...with MY college savings!...before he dried out.)

Comment by Pat on February 28, 2014 at 12:00pm

Randall, you know the old saying. Half a loaf is better than no loaf. Which reminds me to check the expiration date on my yeast. Some of them critters may be deader than a 2,000 year old Jewish zombie.

Comment by Joan Denoo on February 28, 2014 at 11:47am

Carl, you are a genius! 

Comment by The Flying Atheist on February 28, 2014 at 11:28am

Easter is coming up, you can always make unleavened bread and sell it to the theists.  win-win. 

Comment by Joan Denoo on February 28, 2014 at 11:19am

Randall, glad your bread turned out, even if only getting a half rise. Oh dear, that means my yeast is old, I haven't baked yeast bread for a very long time. I'll have to test it. 

Comment by Randall Smith on February 28, 2014 at 7:59am

When I came across a couple of old yeast packets, I decided to try my hand at making bread. I followed the recipe to a T, allowing the yeast to do its thing and the waiting for the bread to rise. It just sat there. I waited over 2 hours. In desparation I added baking powder and soda, kneading them into the loaves. It must have worked because they rose when I baked them in my convection oven! They only rose half way, but I was satisfied. I usually ignore "best used by..." dates, but  when the yeast package says "use before Sept 2012", believe it! (The bread tasted good.)

Comment by Idaho Spud on February 25, 2014 at 12:13pm

Randall, I tried Pepper-Jack cheese on my cornmeal mush and I agree.  It improved the taste considerably.

Comment by Sentient Biped on February 25, 2014 at 12:11pm

I like the cocktail sauce too. There are fake seafood "chunks" - which taste almost exactly like fake chicken "chunks" - that I like to dip in coctail sauce.

Randall, be careful with that burner - I have visions of carbon monoxide...... But you probably have it vented well already.

Comment by Pat on February 25, 2014 at 12:06pm

I do still like horseradish, but not in the amount of my close encounter of the first kind. Love in shrimp cocktail sauce, in a sauce I've had with corned beef, and with beef.  I've heard it goes well in a bloody mary, except I don't do vodka, so the latter comes under hearsay.

Comment by Randall Smith on February 25, 2014 at 7:57am

One thing I don't grow is horseradish. But I use it out of a jar. I do love Brussels sprouts which I grow. Bs haters usually have only eaten them out of a can! 

Lately, I've been cooking food over (or in) a bucket of hot coals taken from my basement wood burner. Using a grate, I've done salmon, sausage, and tortilla. Last night I tossed in a potato. Why didn't I think of this before? Such smoked flavor!

 

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