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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


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 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.

Comment by Bertold Brautigan on February 5, 2015 at 8:07am

@ Randall - ugh! Turkey bacon is right up there with non-fat cream cheese or sour cream and non-alcoholic beer. Oxymorons each and every one!

Comment by Randall Smith on February 5, 2015 at 7:32am

I do, too, Felaine! I've been suffering through turkey bacon for several years. But I'm going back to the real stuff since I read that "Big Fat Surprise" book. Can't wait!

Comment by sk8eycat on February 4, 2015 at 9:43pm

I didn't know where else to post this...I love bacon!

Comment by k.h. ky on February 3, 2015 at 6:05am
I put the canned garbanzo beans in a small saucepan, covered them with water, brought to a boil, then simmered on med-low for about 20 minutes.
Problem solved!
Comment by k.h. ky on February 2, 2015 at 8:22am
I soak dry beans for two or three days. Changing the water often. Then they cook much faster and softer. With a nice broth.
I like garbanzo beans in salad. Which is why I use the canned ones. I soak them several times to try and remove some of the salt. But I cannot figure out how to soften them for salad use without turning them into mush.
I like vegetables a little overcooked but not almost raw like I've found in some of the more expensive restaurants.
Comment by Pat on February 1, 2015 at 4:54pm
Agreed about the veggies. My mother cooked them to mush, and I couldn't stand them. Now, I like them steamed, stir fried, and with respect broccoli and cauliflower, raw. I actually like to taste them.
Comment by Patricia on February 1, 2015 at 2:45pm

Vegetables were always mushy which I had to eat as a kid......then I discovered Chinese food, & stir fry at age 13. No more mush.

Comment by Patricia on February 1, 2015 at 2:07pm

If I make tea with the tap water here, the cup gets coated with scum & it also tastes terrible.

We have the so-called gall stone capital because of the water......which is what made us change to the bottled for drinking.

Comment by Patricia on February 1, 2015 at 2:04pm

We have very hard water here & have bottled water delivered for human & kitty drinking, making coffee, tea, etc. The Brita filters are just toooooooo expensive here, & delivery is much cheaper. I also fill the bottles at the store myself when my scooter is up & running.

I add baking soda & vinegar to soaking water of the dried beans to get rid of some of the gas, which can help with preventing, or at least cutting down on the other ''gas'' after eating them. I never add salt when cooking until I get done with adding whatever other ingredients I'm using because in some cases the dish won't need it.

We have tried some of the dishes made by our East Indian neighbors who use a lot of the garbanzos.......I should try to remember to ask how they prepare them.


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