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Members: 39
Latest Activity: 2 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith on Wednesday. 3 Replies

Pizza, come and get it!

Started by Nick Bottom. Last reply by Nick Bottom Nov 12. 19 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Bertold Brautigan Nov 7. 7 Replies

What is your favorite apple?

Started by Daniel W. Last reply by Deidre Nov 4. 14 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Bertold Brautigan Nov 3. 44 Replies

dahl pasta

Started by Lmnopicue. Last reply by Idaho Spud Oct 30. 2 Replies

Pumpkin Pie

Started by Daniel W. Last reply by Pat Oct 28. 3 Replies

Vacuum storing food

Started by Luara. Last reply by Luara Oct 19. 4 Replies

Comment Wall


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

Comment by Michael Penn 5 hours ago

Yes, snails. Years ago I heard words like "S car, go." In my childhood mind I thought of a special car in science fiction stories. Only later did I learn it was snails. Not just snails, but eating snails.


Comment by sk8eycat 5 hours ago

One invasive species I will NEVER eat is snails.  They were imported by a French vintner because he was homesick for them.  Ugh. 

D'ruther eat anchovies, and all they are good for is fishbait.....IMO.

Comment by Daniel W 7 hours ago

here - you can eat to help the environment, focusing in invasive species!  Wild boar, and Asian carp come to mind.  I've read that you can eat Kudzu too.

Comment by Pat yesterday

Randal, glad to hear you've got your appetite back. I used up all my leftover turkey from Thanksgiving making Tinga de Pavo (a variation of a Mexican chicken dish called Tinga de Pollo). I got the recipe off of various YouTube videos. You can get the videos here. My favorite one is here, but I only use about 1/2 the chipoltle chiles. Those things are some powerful ju-ju..

Comment by Randall Smith yesterday

Pat, I have the frozen sweet corn for your soup recipe, but no chicken or turkey. I do like corn chowder with potatoes. Did up a stir fry last night with a bunch of veggies. My appetite is back.

Comment by sk8eycat on Thursday

I LOVE the aroma of freshly sliced or grated ginger!  Makes the kitchen smell lovely no matter what you're cooking (or who f*rted).  It also tones down garlic in dishes that call for it. 

Comment by Bertold Brautigan on Thursday

Randall - I love fresh ginger and put it in everything from chicken noodle soup to martinis.

Comment by Patricia on Thursday

As long as I have herbs & spices, I'll make soup out of almost anything, & a tin of tomato paste makes a good start too.

Comment by Daniel W on Thursday
Snow outside can make for a mellow time in the kitchen.
I've never heard of that soup! I hope you enjoy it!
Comment by Pat on Thursday

Love lentil soup. All this talk of soup has given me an idea of making one I tried a long time ago. It's a chicken and corn soup. Got the recipe from a Chinese/American cookbook (recipes are the ones you find on a menu in the Chinese restaurant in a midwestern town). Use cooked chicken, creamed corn, chicken stock, and white pepper, among other things. Had it once, and it was pretty good. Getting a light snow right now, and the more I think of it, the more appetizing it sounds.


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