All about food!
Making food.
Eating food.
Where food comes from.
What you like
What you don't like.
How and why of food.
Bon appetit!

Members: 35
Latest Activity: 9 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Vacuum storing food

Started by Luara. Last reply by Luara on Saturday. 3 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Michael Penn on Thursday. 38 Replies

Easy Home Made Barley (or lentil) Soup

Started by Sentient Biped. Last reply by Pat Sep 15. 8 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


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

Comment by The Flying Atheist on Friday

Mmmm  Pumpkin waffles sound good!

Comment by Pat on Friday

Daniel, I've got some blue fingerlings. Boil them in heavily salted water, drain, and butter only. Great stuff!

Comment by Nick Bottom on Friday

Pumpkin time has arrived. I am going to try out the new Ben & Jerry's Pumpkin Cheesecake ice cream (just a smidgen . . . or two), but what I am really looking forward to is seeing Trader Joe's pumpkin pancake and waffle mix back on the shelves. When the weather turns cool, nothing beats pumpkin waffles after a long bike ride on a weekend.

Comment by Sentient Biped on Friday
tonight - fingerling potatoes with crushed garlic and butter.
Comment by sk8eycat on Friday

Joan, do the directions suggest wearing a gas mask while mashing and scraping the garlic paste?

Comment by Pat on Thursday

While on the subject of garlic, I remember my sister-in-law getting incredibly pissed of at my brother several years ago - and deservedly so. He came home 3 sheets to the wind. Actually,.more like the entire laundry in a hurricane. Anyway, when she woke up the next morning, she found that my inebriated brother had sprinkled garlic salt over all the windows in the house in a sincere, yet drunken effort, to keep out Dracula and his minions. The whole place smelled of garlic, and in the middle of a northern Illinois winter. To this day, we don't let him live it down.

I'm doing more and more Mexican cooking these days, which calls for small amounts of raw onion and garlic in the salsas rojas and salsas verdes - along with a healthy dose of chiles. One thing I'm doing is getting on YouTube and typing in the names of various dishes with the term "recetas de..." (recipes for....) whatever I'm looking for; like "recetas de molletes." They're in Spanish, so I have to use Google Translate when I need it. However, they appear to be authentic. I generally have to look at 2 or 3 videos to make sure I've got all the ingredients. But, it is really paying off. Check out a few for Recetas Huevos Motuleños, or Recetas Molletes. Either one is breakfast fit for an Aztec god king!!!

Comment by Patricia on Thursday

Yes there is Carl.......garlic hates me, so I can't use ''lots & often''. If I eat garlic, I have the most excruciating stomach pain for the next 10-12 hours! Definitely not worth it.

Comment by Joan Denoo on Thursday

Just found a chef's description from Fine Cooking: 

"Trim off the ends of the garlic cloves and slice the cloves in half lengthwise. Turn the cloves flat side down on the cutting board. Lay the side of the blade of a chef´s knife on each clove and smash down with the heel of your palm. Sprinkle the garlic with kosher salt and chop coarsely. Pile the chopped garlic on one side of the board. Tilt the knife at a 30-degree angle to the board and drag it over the garlic, scraping it across the surface of the board. Pile up the garlic again, sprinkle lightly with salt, and scrape again. Repeat once or twice until the garlic is a smooth paste."

Mashing Garlic to a Paste by Jennifer Armentrout

Comment by sk8eycat on Thursday

PS: I don't like raw onions, either.....if I need to use them in something, I cook them very slowly until they almost fall apart. 

Comment by sk8eycat on Thursday

Carl, perhaps I already AM a vampire (although I'm not Polish).  I used to love Steak Tartare until they started getting hysterical about tainted beef...and I do like my steaks black on the outside, and red in the middle.  Like my men.

Google up the indie film "A Polish Vampire in Burbank," it's a hoot.  Made in 1980 for about $3000.  I bought it on VCR, and played it so often I wore it out. 


Members (34)


Support Atheist Nexus

Donate Today



Help Nexus When You Buy From Amazon




© 2014   Atheist Nexus. All rights reserved. Admin: Richard Haynes.

Badges  |  Report an Issue  |  Terms of Service