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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 Randall Smith on Friday

My homemade dill pickles turned out great--froze many jars. Never thought about eating them to quell the sweet tooth gene. Today's my "sugarless" day, so I'll try it when the urge hits.

Felaine, good luck with getting rid of your thieves. Bad hombres.

Comment by Pat on Friday

Chili Rellenos. One of my lip smacking favorites. Poblanos stuffed with chorizo and queso oaxaca, deep fried in a egg white batter, with a salsa roja. One of my all time favorites.

Comment by k.h. ky on Friday
Bread and butter pickles. With anything. Or alone.
Comment by Patricia on Friday

I always soaked mine with a little baking soda to help that along.

I cook ''by ear'' most of the time with few exceptions. I have several recipe books that seldom get out of the drawer, let alone opened.

I'll be buying cheeses on pension day so may just give your casserole a try.

Comment by sk8eycat on Friday

It IS!  You can also add salsa on top, as hot  as you like.  Very flexible recipe....I do it "by ear."  It just depends on what I have on hand.  Right now all I have is a small can of diced jalapenos and some eggs....not enuf to do anything with. 

I still have all the ingredients for split pea soup...with beans and barley.  I think I'd better start the beans soaking tonight.  Cold water for 12+ hours....gets rid of most of the gassy molecules that way. IMO.

Comment by Patricia on Thursday

Sounds good.

Comment by sk8eycat on Thursday

Then there's chili relleno....ANY kind.  Jalapenos stuffed with cream cheese, and roasted, or the less fiery green peppers stuffed with cheese, and dipped in egg batter, and deep-fried.  OMNerves!

I can't make real chili rellenos (I'm too clumsy, and I don't have a deep fryer), so I sometimes just make a casserole of green chilis, grated cheddar and Jack cheese, and beaten eggs.  Sort of a deep-dish crustless quiche.

Comment by Patricia on Thursday

Just cukes, dill, & vinegar. Don't need anything more, & yes, I also like the mixed veg. pickles. We get the hot peppers, & the sour pickled pearl onions sometimes.

Comment by sk8eycat on Thursday

My all-time fave dills are plain old "hamburger chips."  Lotsa dill flavor, and very little else.  2nd fave is (peppery) hot assorted pickled veggies...especially the cauliflower.

Comment by Patricia on Thursday

Maybe the cops will make an impression if you weren't able to.

Garlic hates me so I don't buy dill pickles with garlic, nor the kosher type. We have some good pickles in our store brand here.


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