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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

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

Sauerkraut made in jars

Started by Joan Denoo Oct 16. 0 Replies

My ''Lasagnizza''

Started by Patricia. Last reply by Daniel W Oct 11. 12 Replies

Comment Wall


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Comment by Michael Penn on September 25, 2014 at 9:47am

You're right, Carl. Using garlic and chopped onion is very healthy. I have a small chopper that can make chopped onions just like you buy frozen in the store. Putting this in soups and other things is very good. I even add chopped onions to a store bought can of noodle soup.

Comment by The Flying Atheist on September 25, 2014 at 9:12am

Michael, there's no good excuse for not using a lot of garlic and often.  You need to get that garlic press out of the drawer and start cooking!  lol

Comment by Michael Penn on September 25, 2014 at 8:49am

I just had to have a garlic press even though I don't use one very often. At a resale shop I found an Italian Brevettato model made of solid aluminium. It must be 30 years old or more, is a simple 2 piece design, and works well. I thought I would be using it a lot more than I do.

Comment by Bertold Brautigan on September 25, 2014 at 8:32am

Have you tried the Rosle brand garlic press? It's a bit different design and way easier to clean.

Comment by The Flying Atheist on September 25, 2014 at 7:40am

I find that after using my garlic press, if I immediately soak it in water, it's easy to clean because the garlic doesn't get sticky and clog up the holes. 

Comment by Pat on September 25, 2014 at 7:29am

Randall, I rarely use my garlic press, and for the same reasons as you. Pain in the backside to clean. Besides, I take a chef's knife, putting it flat over the clove, and smack the snot out of it. Paper comes right off, and some of the juice is released. Then, use a small and very sharp paring knife to finely slice it.

Comment by Randall Smith on September 25, 2014 at 7:22am
They say that if one wants to release the valuable juices out of garlic, it must be pressed. I hate using my garlic press because it just gets gummed up and is difficult to clean. Garlic, you know, is one of those "top ten" super foods that is supposed to be so good for you.
Comment by Joan Denoo on September 24, 2014 at 11:22pm

Pat, I use a stone and a steel, very rarely the sharpener. Some knives. however, need a buzz cut. 

Comment by sk8eycat on September 24, 2014 at 7:25pm

When I used to make red sauce from scratch, I never chopped the garlic.  I just peeled the "paper" off a clove or two, stuck a toothpick through it (or them), and removed them from the sauce after it tasted right to me.  THAT gave it just a tiny whiff of the stuff, which is all I could ever tolerate. 

I really can't stand the stench of people who eat it by the handful... raw  Not just their breath, but the awful smell that oozes out of their pores.  We used to have a Korean pool man who would come to the front door for his money...I could smell him from 10 feet away.  Ew.  Kim-chee.

Comment by Pat on September 24, 2014 at 6:46pm

When making a marinara sauce, I learned a trick from an Italian lady from NY (and temporary passionate romance) to get rid of the bitterness of garlic. Shave some carrots very thin. Sautee them in olive oil, and then add the rest of the aromatics and vegetables. The sugars released from the carrots will do better than HFCS or white sugar - and it's natural.


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