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Food!

All about food!
Making food.
Eating food.
Where food comes from.
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Members: 38
Latest Activity: 3 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Michael Penn Mar 15. 47 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

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith Dec 17, 2014. 3 Replies

Comment Wall

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Comment by sk8eycat on February 5, 2015 at 3:07pm

Many thanks!  I think I'll start the soaking tonight.

As for differences in food....I haven't been able to drink anything stronger than a 4oz glass of very dry champagne once in a while for 40 years.  I get migraines from alcohol.  Actually, they are histamine headaches, but it's the same mechanism as migraines....and they sometimes have lasted for days.

Fish and shellfish, which I have loved all my life, triggers gout.

T'ain't much fun, this aging thing.  About the only benefit is that I get to say what I think without causing an uproar....

Comment by Patricia on February 5, 2015 at 2:47pm

It's the fizzing which draws the gas out of the beans or something. I never measure,  but at a guess I'd say a tsp. of baking soda & 2 tbsp. of vinegar per quart, & that is for overnight soaking. Rinse well & let the beans sit in clear water for another half hour or so before cooking. It doesn't reduce all the gas, but a good enough amount to make it worth it as far as I can tell, for us anyway.

Yeah well.......I don't run across people who don't like bacon.......

Comment by sk8eycat on February 5, 2015 at 2:18pm

Patricia, you silly thing, we don't all have to like, or eat, the same things....wouldn't things be boring if we did?

I have been meaning to ask you about adding baking soda and vinegar to bean-soaking water....HOW MUCH of each per quart? I usually soak a lb of beans in 3 quarts of cold water overnight.

(And doesn't mixing vinegar with baking soda ADD gas?  I mean, if you mix the two with nothing else, it fizzes violently.  Makes a handy drain cleaner, for one thing.)

Comment by Patricia on February 5, 2015 at 1:56pm

I miss my yearly bottle of brandy, & the new years bottle of champagne, but the brand we have here has a white, a red, & a ''champagne'' which are all good when very cold. They certainly fill the bill when the mood strikes.

The wineless as I call it, is brought here from Australia & distributed from here in Vancouver......

Comment by Patricia on February 5, 2015 at 1:46pm

Thank you muchly Bertold....nice to know I won't have to spend my senior years in prison.

Comment by Joan Denoo on February 5, 2015 at 1:46pm

Patricia, I know what you mean because of having to give up those delicious flavors offered by single malt whisky, dark red wine and beer from local brewers. 

Medicine and alcohol do not mix well and there is some organ down there in my belly that really gives me a kick when I try to cheat.  

Comment by Bertold Brautigan on February 5, 2015 at 1:37pm

I would only do this for you, Patricia. (And you do have mitigating circumstances.)

Comment by Patricia on February 5, 2015 at 1:25pm

I guess you're going to have to arrest me........I don't like bacon.

I do like the turkey bacon fried in a thin skim of butter.

My innards can't handle the full fat sour cream, or cream cheeses etc.

We don't drink beer of any sort but we have one brand of non-alcoholic wine here that is not bad if served very cold. We can't mix the real booze with our meds.

Comment by sk8eycat on February 5, 2015 at 10:39am

I never bought into the "fat is evil" myth. 

I have always loved pork ... ham, chops, tenderloin, BACON, fried pork rinds....YUM!  My only problem is a lack of funds....

"Praise bacon, eggs, and whole grain toast!"

Comment by Pat on February 5, 2015 at 8:11am

I've never had turkey bacon, though I've been meaning to try it. I'm having second thoughts after the less than rousing or overwhelming endorsement from the gustatory afficianados here.

 

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