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Members: 39
Latest Activity: 10 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Gerald Payne on Wednesday. 73 Replies

Happy (belated) Pi Day! (3/14)

Started by Grinning Cat. Last reply by Idaho Spud Mar 14. 19 Replies


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

Comment Wall


You need to be a member of Food! to add comments!

Comment by Pat on August 31, 2014 at 9:15am

Whaddya mean "New?"

Comment by Idaho Spud on August 31, 2014 at 7:19am

Comment by Pat on August 30, 2014 at 7:45am

4 1/2 gallons of pork stock canned and put up yesterday. Today, will can another 4 1/2 gallons of stock. This time chicken stock. All of it in pint jars. Will definitely be enough to get me through the winter. 

Comment by Randall Smith on August 30, 2014 at 7:22am

Humorous thread of conversation. Now back to food: what's on the menu?

Comment by Grinning Cat on August 28, 2014 at 7:01pm

You guys might enjoy the website "Not Always Right" (as in "the customer is...").

(Among the stories of cluelessness and bad behavior are also some about awesome customers and awesome workers.)

Comment by Bertold Brautigan on August 28, 2014 at 6:19pm

I like my children parboiled.

                    W.C. Fields

Comment by sk8eycat on August 28, 2014 at 5:54pm

LOL!  You guys just reminded me of something that happened ages ago...

A friend of mine was in line at a checkstand behind a woman who had a bratty little girl sitting in the "baby seat" of her cart.  The kid kept taking things out of the main basket and throwing them on the floor, and the mother just quietly picked the stuff up and put it back in the cart.

Finally it was her turn at the cash register, and the kid was still throwing things on the floor.  The mother looked up at my 6'6" friend with a "What can I do?" expression on her face.  Patrick gave her a solemn look, and said in his most sonorous voice (he was a stage/screen/TV actor), "Ya want me ta set her on fahr fer ya?"

The woman was only mildly insulted, and the cashier almost fell down laughing.

So maybe that IS where baby back ribs come from...."long pig."

Comment by Daniel W on August 28, 2014 at 5:13pm

You can also ask people who have one in their shopping carts.  They should know a good recipe.  Maybe you'll have better luck than I do.


I never thought of the return dept.  That's a strange place to sell them. 

Comment by Idaho Spud on August 28, 2014 at 4:58pm

No good recipe Pat.  Just usually brown them a little in a fry pan, then reduce heat & let them cook through on low heat.

Comment by Pat on August 28, 2014 at 4:45pm

Spud, you got a good recipe for ribs? I like them, but could never cook them worth a darn. 

Daniel, you get the baby back ones in the return/exchange department. That's why they're called "baby backs." Got to be quick though. They go like hot cakes. Oh wait, those are in the bakery department. Damn, it's all so confusing!


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