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Latest Activity: 10 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Easy Home Made Barley (or lentil) Soup

Started by Sentient Biped. Last reply by Pat 12 hours ago. 8 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Michael Penn Sep 7. 37 Replies

Vacuum storing food

Started by Luara Sep 2. 0 Replies


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

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

Comment Wall


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Comment by Sentient Biped on February 4, 2014 at 6:25pm

“For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people you love?”
― Michael Pollan

Comment by Sentient Biped on February 4, 2014 at 6:25pm

I wonder what would happen if the stir fry recipe was done in broiler instead. Would that have a similar effect to a hot wok? I don't know.

Comment by Pat on February 3, 2014 at 5:47am

I, too, have a gas stove. But I use the metal fire ring that came with the wok, and it does seem to help. Granted, not flames shooting up the sides, and I can't over crowd it, but it does seem to be adequate. At least for my needs.

Comment by Joan Denoo on February 2, 2014 at 10:41pm

Carl, yes, my stovetop isn't hot enough either, and I have an inadequate kitchen fan. So I don't do the hot cooking things I like. I love watching the cooks in Chinese and Japanese places with their super hot flames.

Have you some delicious Asian places near you? Ethnic favors offer so many tastes, textures, after effects. Great adventures. 

Comment by The Flying Atheist on February 2, 2014 at 9:23pm
I've used a wok but have found that the standard stovetop burners cannot generate a high enough and proper heat. Restaurants have flames shooting up the sides of the wok. Not that I wish that to occur in my kitchen, but a wok requires high heat.
Comment by Sentient Biped on February 2, 2014 at 6:13pm

Mark, what do you make? Preferred style? My favorites are Northeast Chinese / Mandarin and Szechuan. From the Northeast, I love the dumplings / potstickers and pulled noodles.

Comment by Pat on February 2, 2014 at 5:32pm

Mark, I recently bought a wok, and have dabbling in maling my own Chinese food. Probably a copy of American Chinese restaurants, but very good nevertheless. I live near a college town that has a great international food store, and can great a lot ingredients from there that you would otherwise have to order off the internet, like Szechuan peppercorns. Kung Pao chicken! Yummmm!!!!

Comment by Mark Krauss on February 2, 2014 at 5:03pm

Im very fond of Asian food especially Chinese. I make my own I prefer it the take out shops.

Comment by Plinius on February 2, 2014 at 2:06pm

You must be quick to freeze chili, Pat! A friend came this afternoon, I gave her a bowl of chili... she liked it so much that she cleaned out the pan too.

Comment by sk8eycat on February 2, 2014 at 1:20pm

@Flying A - You don't want to be seen with this wreck of a woman (at my age, I'm still vain). Just wave as you head OUT of BUR.  Or, if you're stuck there for a while, gimme a call; I'm in the book.  Probably one of the few non-Armenian names still in there.

FE Hampton - Burbank


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