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Food!

All about food!
Making food.
Eating food.
Where food comes from.
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How and why of food.
Bon appetit!

Members: 39
Latest Activity: yesterday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Bertold Brautigan yesterday. 74 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

Comment Wall

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Comment by Plinius on February 13, 2015 at 12:34am

Yes Patricia, I had a busy week and I shouldn't remember too much about the past. But I'm back on my feet again. Just started with coffee and fruit juice.

Comment by Patricia on February 12, 2015 at 4:19pm

Flavor first, beauty....meh!

Comment by Bertold Brautigan on February 12, 2015 at 4:10pm

Well, my omelettes do a fabulous scrambled eggs imitation, and attempts at a stir fry look like someone already ate them once, but they taste ok.

Comment by Patricia on February 12, 2015 at 1:59pm

I agree....glob foods should be right up there. That's why I like stir fry, casseroles, soups, & stews so much.....everything jumbled together. I do like lots of color, so make sure I use several in my main dishes.

Is it stress causing your migraines, Plinus?

Comment by Pat on February 12, 2015 at 1:34pm

I've got mixed feelings about presentation. With some things, I think it is important. A blueberry or cherry pie with a lattice crust should look nice before you cut into it. The vegetable stir fry I'll make this evening; who gives a damn. Though, I use red bell peppers, purple onions, green broccoli, and white button mushroom. Kind of a nice color mixture. However, when it gets to the point of having to wipe tiny droplets off the plate's rim as you sprinkle something parsley around it, not my cup of tea.

Hope you're feeling better, Chris.

Comment by Idaho Spud on February 12, 2015 at 1:21pm

Randall, I agree.  Taste is by far the most important to me.  

Presentation may be nice, and add a little to the taste experience, but I'm not willing to pay for it at a restaurant, or waste my time on it in the kitchen.

Comment by Idaho Spud on February 12, 2015 at 1:18pm

Sorry about your migraine day Chris.

Comment by Plinius on February 12, 2015 at 11:30am

Perhaps I'll try a dry cracker later. It's a migraine day.

Comment by Randall Smith on February 12, 2015 at 8:35am

Food Channel's "Chopped" makes such a big deal out of "presentation", that it diminishes the real purpose of cooking and eating, i.e., how tasty is it? Nice to hear some of the rest of you "glob up" many meals. I did add cheese, by the way, Felaine. No "zapping", however. (Yum, G.C.!)

Comment by Grinning Cat on February 11, 2015 at 11:24am

Yeah! I frequently zap* up a glob of microwave pumpkin custard in a mug. Canned pumpkin, sweetener(s) (such as brown sugar, honey, agave syrup, whatever's around), spices (cinnamon, pumpkin pie spice, vanilla), maybe a spoonful of yogurt, liquid egg stuff. Mix well and microwave for 4-5 minutes.

* (I've managed to get myself to stop talking about "nuking" things.)

 

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