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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Why do we call a large Mexican fowl "Turkey"?

Started by Daniel W. Last reply by sk8eycat 19 hours ago. 12 Replies

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


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Comment by Daniel W on November 4, 2014 at 10:52pm

I'm more on the spice it up side.  Lots of garlic, peppers, onions.  For casseroles, those and usually some thyme.  For potatoes, rosemary or oregano.  Lots of salsa. I used to eat a lot of hot pepper but since my surgery it always gives me hiccups.   I guess I'm just a spicy kind of guy!

Comment by C.L.A.W.S. on November 4, 2014 at 10:20pm

I don't salt or butter any of my vegetables.

Comment by Joan Denoo on November 4, 2014 at 10:18pm

We seem to be a group of people who like the natural flavor of vegetables without adornment. Salt and pepper and butter on most veg's are my favorite. I like fruits just as they come off the tree or bush. Sometimes I top fruit with plain yogurt.

This kind of meal preparation makes cooking easy, eating delightful, and cleanup a piece of cake. I used to bake a lot when the kids lived at home, but no more. Cary is here to eat baked goods, but he likes to have one or two pieces and the rest goes into the freezer. 

My diabetes requires low sugar and I am now used to restricting my carbohydrates. 

Raw unroasted and unsalted from the organic section of the store taste so good after I roast them for about two hours in a 150 degree oven.

I some of the roasted nuts go into tiny paper cupcakes and I dribble melted dark chocolate over them and put them in the frig in plastic containers. I take out one or two a day and that satisfies my sweet tooth.  

Comment by C.L.A.W.S. on November 4, 2014 at 6:57pm

MSG sends me on a ''trip''. The experience was not a thrill, so I'll pass thanks.

Comment by Pat on November 4, 2014 at 6:51pm

As to MSG, I'm not going to actually say one way or another. However, last night, I had Chinese takeout for dinner, and have no idea if there was MSG in it or not, though I strongly suspect there was. All I can say is this morning, my blood glucose was slightly higher than the International Space Station. And, when I make my own homemade stir fry, it stays low.

Just sayin'.

Comment by sk8eycat on November 4, 2014 at 12:42pm

MSG does NOT "enhance flavor," it's a drug that enhances/intensifies your perception of flavor.

Some people have no problem with it, but others (like moi) have heart palpitations, and worse symptoms....and/or migraines.  They aren't permanent health problems, but they can be painful for several hours (or days), and interfere with whatever you'd rather be doing in the meantime.

I have not had the rapid heartbeat in years since I started buying from Chinese restaurants that don't use MSG.

Or, as Martin Yan demonstrated on one of his shows: "You know what a good Chinese cook does with MSG?" (Holding up a glass jar of the white stuff, and pausing for a second.)  He then let go of the jar so that it fell on the floor and broke, and he kicked the mess to the side while they went to a commercial.

Fresh, flavorful food is MUCH better.

Comment by Idaho Spud on November 4, 2014 at 12:25pm

My mention of salt & pepper reminded me that I've started adding Monosodium Glutamate to food as well, since I've read reliable articles saying there is no evidence that it causes any health problems.

I'm not yet sure how much it enhances flavor.  I'll have to design some experiments to find out.

Comment by Idaho Spud on November 4, 2014 at 12:22pm

I don't care for lentils or barley, but like all other kinds of legumes. Split peas are one of my favorites and they are very inexpensive.  I eat them all the time, usually with just margarine, salt & pepper.

Comment by The Flying Atheist on November 4, 2014 at 12:09pm

I love my crock pot/slow cooker.  I can make a large amount of food at a low cost for both immediate consumption and for freezing. 

Comment by Pat on November 4, 2014 at 12:00pm

Daniel, what I do with the slow cooker is get everything ready the night before. If it's something I don't have to soak, like for beef, mushroom and barley stew, I'll put everything except the liquid in the crock pot the night before, and put the removable container in the fridge. That way, when I wake up, all I have to do is toss whatever's left into the crock pot, put the lid on, and set the timer.

It really is a "Cthulhu send" for a lazy single guy. Now, I just need to get a good recipe for slow cooker lentil stew.


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