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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 Patricia Dec 29, 2014. 12 Replies

Why do we call a large Mexican fowl "Turkey"?

Started by Daniel W. Last reply by sk8eycat Dec 20, 2014. 12 Replies

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith Dec 17, 2014. 3 Replies

Pizza, come and get it!

Started by Nick Bottom. Last reply by Nick Bottom Nov 12, 2014. 19 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Bertold Brautigan Nov 7, 2014. 7 Replies

What is your favorite apple?

Started by Daniel W. Last reply by Deidre Nov 4, 2014. 14 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Bertold Brautigan Nov 3, 2014. 44 Replies

Comment Wall


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Comment by sk8eycat on November 13, 2014 at 3:36pm

Pat GO for both of them!  You can always substitute roasted, unsalted sunflower seeds for the pumpkin seeds.  Or "roast" raw nuts and seeds for a minute or two in a microwave. 

I do that when I'm making trail mix....without coconut! 

Comment by Pat on November 13, 2014 at 3:26pm

I came across a few recipes for bread using steel cut oats. One in particular calls for flax seed, steel cut oats, rolled oats, rye flour, whole wheat flour, and pumpkin seeds.

Actually, the one that looks the best to me is one I found for foccacia. The herbs and garlic intrigue me. I know you don't care for garlic, but the herbs, olive oil, and parmigiano  cheese on top sounds pretty good.

Comment by sk8eycat on November 13, 2014 at 3:13pm

Pat, does the bread recipe include nuts and seeds?  I buy an inexpensive (Safeway brand) multi-grain bread that is loaded with walnuts, hazelnuts, sunflower seeds, flax seeds, and oatmeal flakes (and other stuff).  Makes the best toast!  Yummy!

Comment by Joan Denoo on November 13, 2014 at 12:41pm

Randy, I just saw your dining room photo and it definitely is a Currier and Ives scene. Just lovely. Those wonderful smiles of your daughters must make your heart dance. I like to set up a children's table, too, and I like to sit there. The kiddos offer me a window to the future. They seem to enjoy some of my stories as well. 

Your father must be very proud! Thanks for sharing. 

Comment by Pat on November 13, 2014 at 12:26pm

Felaine, I took your advice and looked up recipes involving steel cut oats that are not oatmeal. Slim pickings. But, I did find two basic types, with variations on the themes: 1) oatmeal cookies (where you use a very scant amount), and 2) whole grain breads, which actually sound OK. Might try the multi-grain whole wheat.

Comment by Randall Smith on November 13, 2014 at 7:14am

My oats are home grown organically. Yum. But I don't like oatmeal raison cookies. A fruit crisp with a oat/brown sugar topping is a fave.

I've been eating from a huge "shelf" mushroom find. Do not know the true name. They grow from dead trees, standing or fallen. Cooked or raw, delicious.

Carl, I have a pear tree, and I know what you mean. I wait and wait for them to ripen, then suddenly, they're past prime. Luckily, I have thousands of pears to choose from!

Comment by Bertold Brautigan on November 12, 2014 at 6:43pm

@ Pat - and a nice pinot grigio to go with it. If there were a heaven, that's what they would be serving. Poor us - we have to have it here on earth instead. 

Comment by Pat on November 12, 2014 at 6:22pm

Clams, mushrooms, linguine, and a white wine sauce! Absolutely decadent and fantastic!

Comment by Bertold Brautigan on November 12, 2014 at 5:16pm

@ Patricia - Come on down!

Comment by Patricia on November 12, 2014 at 5:14pm

Oh YUM! Are we invited?


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