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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

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Easy Home Made Barley (or lentil) Soup

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Vacuum storing food

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

Vegetable stir fry

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2 Ingredient Ice Cream

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Steak Sammich! How do you make yours?

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Comment by sk8eycat on February 20, 2014 at 5:48pm

I made stir fry last night, but didn't take any pics.  Was too hungry.

I cheated; I used a  bag of frozen mixed "Asian" veg...snap peas, red bell peppers, a little onion, water chestnuts, sliced carrots,some broccoli florets, and a packet of sauce mix.  Sort of sweet and hot, but not very hot so I threw in a pinch of red pepper flakes.  I also added two more red bells (because I love them, and like red food), and I also tossed in another.   8 oz of fresh snap peas that I was saving.

Then I marinated some cooked chicken in Sesame - ginger dressing (with more red pepper flakes), And threw that in the pan just long enough to warm it all up.  Die-VOON!

Plenty of leftovers...for tonight and maybe even tomorrow.  I have some fresh broccoli that I might add to stretch it further.  IF I can get my fingers to work properly.  The last time I tried to peel broccoli stems, I couldn't hold the knife properly.  Maybe I should try a vegetable peeler.

I haven't been eating enough veg, I think that contributed to the gout.  Dammitall.  I like veg, but I dislike preparing most of them...I like stuff I can just rinse, maybe cut a bit, and toss in the skillet or the steamer.

Comment by sk8eycat on February 20, 2014 at 5:32pm

Schwan's has these already roasted fingerling potatoes:

These special edition fingerling potatoes are creamier and sweeter than regular potatoes and are flame roasted in a seasoning blend of herbs and sea salt. Made with all natural red, purple and yellow fingerling potatoes.

$7.32 for 1.5 lbs...can be cooked in the oven (30 min) or nuked for 10 minutes.  (everything schwan's sells comes frozen.)  their fresh veg are flash-frozen right out of the field.  Kinda pricey, but very tasty.

Comment by Idaho Spud on February 20, 2014 at 5:09pm

I grew some blue potatoes one year.  If memory serves, they were good, but no better than the rest, so I've never tried them again.

I eat Yukon Gold and Russets.  Tried red ones a few times and didn't think they were worth the extra cost.

Comment by Patricia on February 20, 2014 at 5:02pm

I like the Yukon Golds too, but they seem to be very dry this year. We only have those, the reds, & russets to choose from here. Occasionally they sell the nugget type, but I'd love to try the different ones you guys are mentioning.

Comment by Sentient Biped on February 20, 2014 at 4:50pm

Trader Joes had some small yellow Dutch potatoes.  I bought some yesterday.  I have chives almost big enough to eat.  This is giving me an idea.....

Comment by The Flying Atheist on February 20, 2014 at 3:12pm

Potatoes are kinda like versatile. 

Comment by sk8eycat on February 20, 2014 at 2:39pm

Somewhere I've seen a photo of red, white, and blue potatoes...cooked but not cut up yet for a 4th of July potato salad. I do wonder what the finished product looked like.

Mother taught me to always use Russet (Burbank!) potatoes for salad...peeled and chopped while still hot, immediately drizzled with a little vinegar.  Then we added chopped celery, tiny diced bell peppers, mayo and yellow mustard, salt & pepper to taste....and just mixed it all up.  It came out semi-mashed.  At the end we added chopped HB eggs, and put it in the fridge overnight to mellow.

Finest kind..

Comment by The Flying Atheist on February 20, 2014 at 12:20pm

Food, like life, should be fun. 

Comment by Pat on February 20, 2014 at 12:01pm

My first wife worked at a children's day care center. One day, the activity just before lunch was to read Dr. Seuss.

The kids were delighted they were served green eggs and ham (scrambled eggs with blue food coloring).

Comment by The Flying Atheist on February 20, 2014 at 11:55am

The dark colored potatoes would be perfect as part of a grilled or roasted root vegetable medley (carrots, turnips, beets, parsnips, onion, etc.)  Great for the Fall. 

I recently had sun-dried yellow tomatoes.  Wonderful!

My mother tells a story about when she and my father were newly married.  For breakfast on St. Patrick's Day, for fun, my mother put green dye in my father's milk.  Apparently he got crabby and refused to drink it.  lol

When I was in grammar school, one evening I got the urge to bake a cake while my parents were out of the house.  I experimented with my mother's food dyes and they came home to a purple angel food cake.  We still laugh about that to this day. 


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