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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Safety of frozen food

Started by Idaho Spud. Last reply by sk8eycat 7 hours ago. 7 Replies

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith Dec 17. 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

Comment Wall


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Comment by Daniel W on October 25, 2014 at 8:15pm

That really  is an impressive collection!  And I see heart shaped cake pain, and the corn-cob shaped biscuit pan, and interesting trivets as well.  Buy once and never need a new one.

Comment by Joan Denoo on October 25, 2014 at 8:09pm

I hope you don't mind, Pat, I turned your photo! Oh! What a glorious display! You even have a griddle, or two, and muffin pans and corn bread pans. Is that a scone pan, and of course skillets galore. Gee, I wonder how many cupboards I would have to take out to have such a splendid collection? I am impressed! 

Comment by Daniel W on October 25, 2014 at 8:05pm

This looks like it would be good for tortillas.  I use tortillas every day, and the current ceramic - lined skillet is about shot.   Not wanting Teflon.  Not sure about the handles.

Comment by Daniel W on October 25, 2014 at 7:48pm

You all inspired me with all of the cast iron.  Looking around our kitchen, we have a bunch, but all over, not in one place.


Ning likes cast iron ware.  Now that you inspired me, tomorrow will make some of those little corn-cob cornbread sticks.  Practice makes, well not perfect, but better.



Here is a link to what I did with squash, to make puree for "pumpkin"  pies.  Turned out excellent.  Next I need to type in the pie recipe.  The Verte et Blanc squash has a beautiful creamy white puree, like mashed potatoes.  The smell is very "squashy".  I froze it to use later.



My mother always used canned pumpkin.  Until last year, I thought there must be some complicated, secret, finely tuned method for making pumpkin puree for pies.  It's really easy.  And the butternut squash is easier and tastes, maybe, better than pumpkin.


Comment by Pat on October 25, 2014 at 2:23pm

Spud, that is exactly  what mine looks like!

Comment by Idaho Spud on October 25, 2014 at 12:19pm

Pat, what a collection!  Looks like a piece of iron for every cooking purpose under the sun.

I had too look-up twine balls.  Is this what they are?

Comment by Idaho Spud on October 25, 2014 at 12:05pm

Joan, I should have known you were an cast iron sort of person : )

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

Pat, very impressive collection of cookware!  I hope you have those hanging on a load-bearing wall. 

Comment by Randall Smith on October 25, 2014 at 7:50am

Wow, Pat, that's quite a collection. I own two cast irons--7" and 12"--plus several "teflons". Spud, the 12" hangs beyond the stove burner and does make a difference in heating evenness. Pancakes, for example, are especially uneven. They can't be stirred for distribution sake. Otherwise, I couldn't cook without my cast irons. Money well spent.

Comment by Pat on October 24, 2014 at 7:47pm

Here's some of mine. Doesn't include the Dutch ovens, lids, cake pans, or unique pieces, like the cast iron twine balls hanging over the sink. (The photo is sideways. It's getting late, and I'm too lazy to straighten it out). Hanging on a wall next to the refrigerator.


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