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Food!

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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Vacuum storing food

Started by Luara. Last reply by Luara on Sunday. 4 Replies

Sauerkraut made in jars

Started by Joan Denoo on Friday. 0 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Idaho Spud Oct 14. 3 Replies

My ''Lasagnizza''

Started by Patricia. Last reply by Sentient Biped Oct 11. 12 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Michael Penn Sep 25. 38 Replies

Easy Home Made Barley (or lentil) Soup

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

Sous-vide

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

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Comment by Idaho Spud on September 6, 2014 at 3:36pm

My favorite Spam is "Spam Oven Roasted Turkey", which has a taste quite a bit different than the other Spams.

Comment by Pat on September 6, 2014 at 3:28pm

Carl, Spam is a pork product high in fat, salt and nitrate content. It was originally made in 1937, and used extensively by troops in WWII. As long as the can is unopened, it has an incredibly long shelf life - actually, a half-life. A lot of it was shipped to troops, through Hawaii, during WWII. Hawaiians fell in love with the stuff.

The State that consumes the most Spam of any in the US is Hawaii. They love the stuff over there. And, to be honest, a lot of the various ways they prepare it are really pretty good, e.g. Spam musubi, teryaki spam, and lots and lots more. Here's a reference to some Hawaiian Spam cookbooks.

Comment by Patricia on September 6, 2014 at 3:14pm

It's awful stuff Carl, & nothing like a hamburger, style or otherwise. I had to eat it as a school lunch sandwich with butter & ketchup, & 60 years later can still remember the ''flavor''......ECK!!!!

Comment by The Flying Atheist on September 6, 2014 at 3:10pm

I don't believe I've ever had spam. I know people fry it in a pan to heat it up  I imagine it would make a decent hamburger-style sandwich.  I really should buy some just to try it. 

What are the references to Hawaii and spam all about?  I must have missed something through the years. 

Comment by Plinius on September 6, 2014 at 10:03am

Don't be sheepish about it, you have a right to your own taste!

Comment by Pat on September 6, 2014 at 7:37am

Yesterday 90+ degrees. High today of 75, after the cold front moved through. I suspect we have seen the last of the scorching hot days at the confluence of the Ohio and Mississippi. Sheepishly admit that I like Spam also, though I rarely ever eat it. Brought back a recipe for Spam fried rice from Hawaii, where the stuff is ubiquitous. 

Comment by Idaho Spud on September 6, 2014 at 6:01am

Spam's not the best food, but I like it.

Comment by Idaho Spud on September 6, 2014 at 5:59am

First frosts:

In 2012, Oct 4  31 F.    Oct 5  29 F.    Oct 6  25.7 F.

In 2013, Oct 5  28 F.

Comment by Joan Denoo on September 6, 2014 at 2:05am

Chris, I laughed at your comment about Spam, "but to my regret it was unforgettable." Oh yes! I remember it well. I echo your statement. 

Comment by Joan Denoo on September 6, 2014 at 1:28am

Felaine, you must be worn out from the heat! I don't like that kind of temperature, however, winter follows autumn all too quickly here. Spud and I talk about night time temps, with nice, cool days. I like 70 to 80 degrees during the day, which we have right now. I am going to have to put on an extra blanket on my bed tonight.

I love to pick cucs right off the vine and eat them ... more like nibble them. So refreshing, full of water, just the right amount of flavor.

My favorite meal during this time of year is to fry up bacon cut in bite sizes, add slivered onions, then toss in a handful or two of diced zucchini and let that brown. In a bowl, mix two eggs, a shot of hot sauce, 1/4 jalapeno pepper diced, at least a tablespoon of diced garlic, a handful of herbs from the garden, chopped. Toss the egg mixture over the zucchini and let it cook till it bubbles on top; slide it under the broiler with a handful of parmesan cheese and let it melt. Bring it out of the oven to firm up while I toast some garlic French bread. Plate this up and put a handful of cherry tomatoes on the side. 

My favorite time of year! 

Cary tells me I say that about every time of year. 

  

 

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