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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 Bertold Brautigan on September 11, 2014 at 2:01pm

I always thought it must be my imagination that shaking ketchup helped.

Comment by Idaho Spud on September 11, 2014 at 9:11am

Something I just read that I didn't know:  Ketchup is a non-Newtonian fluid.  It's viscosity is reduced when it is disturbed, which is why it's easier to pour ketchup out of a bottle after you shake it up.

Comment by Pat on September 9, 2014 at 11:29am

Chris, I have no idea about cooking pears that turn red on their own. Never heard of it. However, if they are cooked in wine, or some other medium, then they would turn red and have an added flavor. I'm with Joan in that I don't believe food coloring will add anything to the tast

Comment by Joan Denoo on September 9, 2014 at 11:20am

Chris, I have no idea about cooking pears that turn red. I highly doubt the color is from food coloring. I Googled, and found a nice article about pears. 

Pear Varieties

Comment by Joan Denoo on September 9, 2014 at 11:02am

Randy, when I make Swedish pancakes, I assemble all the ingredients the night before. The leavening is the eggs, so I don't have to worry about losing their lightness. 

I failed to include the citation and she is such a dear little one; here is a paragraph from this recipe page: 

African pancakes

"These tender pancakes are a cross between crepe and  American pancakes – a  little thicker than crepes but not as thick as American pancakes . They are comparable to South African or Swedish pancakes , I call them  African pancakes because to be honest , there is no  name for it , other than pancakes . This is the pancake I know   from   Cameroon , West Africa, where I grew up, with slight variations. I can’t seem to get anything like  this in restaurants or maybe it is just comfort food to me , one that has to be homemade."

Comment by Plinius on September 9, 2014 at 10:16am

I came home with a gift of cooking pears - more than 5 kilos! They told me the pears would turn red, but when I put them in the pan they stayed whitish. I think I don't understand everything about cooking pears... Should I use food colouring? But why? Is there any difference in the taste when they are red? Educate me! 

Comment by Idaho Spud on September 9, 2014 at 9:02am

My red raspberries have been producing for several weeks now, but they never get a chance to go will anything.  They get eaten immediately after being picked from the vine.  Of course, I don't have enough to ever get full from eating them fresh.

Comment by Randall Smith on September 9, 2014 at 6:58am

Wow, 70 minutes prep time for the African pancakes! I don't think so. But, they do sound and look delicious! My Fall crop of red raspberries are coming on bountifully. They go well with just about anything.

Comment by The Flying Atheist on September 9, 2014 at 6:48am
The African pancakes seem very similar to Swedish pancakes as well. Mmmmm. With lingonberries....(drooling.)
Comment by Pat on September 9, 2014 at 6:25am

Thank you Joan. This is a lot like French crepes; especially the cooking.


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