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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
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How and why of food.
Bon appetit!

Members: 39
Latest Activity: on Wednesday

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

Timers

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

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Comment by Joan Denoo on July 16, 2014 at 7:37pm

My pickled beets are so good and very vinegary. I don't think I shared this with you before. If I have, please forgive. 

Day 1 make the pickle marinade:

1 C Braggs apple cider vinegar 

1/2 C water 

1/2 C sugar - I use less, about 1/4 C 

1/8 t pickling spice 

1/4 t mustard seeds 

1/2 yellow onion, cut into rings 

1 small bay leaf 

3/4 t whole black peppercorns

fresh dill - 6-8 "leaves" 

Bring all ingredients except beets to a boil in a 2 to 3-quart saucepan, stirring until sugar is dissolved. Cover and low simmer 30 minutes.

Cool marinade, chill, covered, allow 1 day to develop flavors. 

Day 2 

3 beets with 1 inch of tops 

Cook beets in a saucepan of simmering salted water until tender, 1 to 1 1/4 hours. Drain and cool. Remove tops, slip skins off and cut into slices or wedges. 

Pour marinade through a fine sieve into a bowl. Remove onions.

Alternate the cut beets and onion rings into a quart jar, pour marinade over, cover and chill at least one day. 

Comment by Joan Denoo on July 16, 2014 at 7:07pm

All this talk about potato salad, and I just finished making the dressing and cooking the potatoes and eggs. Will let them cool a bit and then toss everything together. 

My dressing is a dollop of mustard, mayo, diced white onions, celery, and dill pickle, as well as finely diced red pepper, a tablespoon or so of dill pickle juice, salt, pepper, a wee bit of finely diced garlic and a sprig of fresh dill from the garden.

When the potatoes and eggs are cool, I dice them into a large bowl, pour the dressing over all and mix.

Comment by Pat on July 16, 2014 at 11:06am

Enough of my whining.

Does anyone ever eat donut peaches? Had not heard of them until a couple of years ago. They're now grown in my area, and are they yummy!!!!! When I first saw one, my reaction was WTF?! Then I bit into one. Juiciest sweetest peach I had ever eaten.

Comment by Pat on July 16, 2014 at 8:28am

I'm considering anorexia as an alternative. Have been plagued with a toothache in a front incisor that needs to be pulled. Can't bite through anything, so I have to cut everything up in little chunks, including sandwiches. Or, eat things you don't bite off.

Should be a simple procedure lasting 10 minutes in a dentist's chair. Problem is, I can't have it pulled due to being on blood thinners. If I were to have it pulled, I would bleed out faster than being the main course at a vampire all-you-can-eat buffet.

So, I have to arrange for in-patient surgery in St. Louis, which will take weeks.  In the meantime, tiny squares of food. I feel like someone is holding a spoon, opening my mouth and saying, "Here comes the airplane into the hanger."

I don't know who said it, but they were correct. Getting old ain't for sissies.

Comment by Plinius on July 16, 2014 at 7:59am

Too busy - ate a roll with mature cheese on the run.

Comment by Randall Smith on July 16, 2014 at 7:25am

What--has everybody quit eating? (little activity here)

Eating off a rhubarb/blueberry pie. Good, but I burnt the graham cracker crust in my little convection oven. Vanilla yogurt makes a good topping. In fact, yogurt is used for all my fruit dishes. I alternate between plain, Greek, and the aformentioned vanilla. Yummy--and good for you.

Comment by Pat on July 12, 2014 at 8:04am

Randall, glad you liked the casserole. I previously used small red potatoes in making P.S., but now I use Yukon Gold. They're firmer and I think give a better texture to the dish.

Comment by Randall Smith on July 12, 2014 at 6:49am

I have some "new" potatoes coming on, so I may have to turn them into P.S. It takes a lot of work, however, and I'm a lazy chef (I use the term loosely).

Pat, the brocolli casserole turned out wonderful. I used chicken soup. Thanks for the idea. And I'm with Patricia on the carrot infused jello salad. So gross!

Comment by Pat on July 11, 2014 at 6:22pm

You're absolutely correct James. The best potato salad I ever had in my life was in a restaurant in a small German village named Mutlangen. Boiled potatoes sliced thin as American potato chips with vinegar and a few herbs. Having come back to the US, I've had several versions of "German Potato Salad." Not a one has ever come close.

Comment by Idaho Spud on July 11, 2014 at 4:45pm

I made some deviled eggs for breakfast--the easy way.  Just put all the ingredients in one bowl and cooked them.

I was thinking of throwing in some potatoes and making a potato salad, but I'll try that another day.  A good potato salad is a favorite of mine also.

 

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