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Food!

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Members: 35
Latest Activity: 2 minutes ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Easy Home Made Barley (or lentil) Soup

Started by Sentient Biped. Last reply by Pat Sep 15. 8 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Michael Penn Sep 7. 37 Replies

Vacuum storing food

Started by Luara Sep 2. 0 Replies

Sous-vide

Started by Luara. Last reply by Idaho Spud Sep 2. 1 Reply

Vegetable stir fry

Started by Joan Denoo. Last reply by Randall Smith Aug 27. 2 Replies

2 Ingredient Ice Cream

Started by Melanie. Last reply by Grinning Cat Jun 7. 2 Replies

Steak Sammich! How do you make yours?

Started by Melanie. Last reply by Tom Sarbeck Jun 6. 4 Replies

Comment Wall

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Comment by Randall Smith on May 14, 2014 at 7:41am

Pat, I'm assuming you can, not freeze, the stock? I think I still have some frozen stock in the recesses of my freezer. Good idea to be prepared.

Comment by Pat on May 13, 2014 at 3:32pm

And now, in the words of Monty Python, for something entirely different. Memorial Day weekend is coming up, and it's time once again for my semi-annual , two day process, of making my own home made stock. This time, it's going to be home canned pork stock.

A couple of years ago, it dawned on me that this is the one stock / broth you can't buy in a store. At least, I've never seen it. So, I decided to make my own. Long process, but I end up with about 36 pints.

Then, with summer coming, it will be time to start canning green beans, corn, tomatoes, etc. Can't wait!

Comment by Sentient Biped on May 13, 2014 at 2:04pm
Pat I hVe been trying so hard not to make that connection. Thank you for doing it so I dont have to.
Comment by Pat on May 13, 2014 at 12:36pm

Couple of weeks ago, I made a great ratatouille (Sorry, I couldn't resist - though I really did make it, and was really good). OK. I now got it out of my system. I'm done.

Comment by Idaho Spud on May 13, 2014 at 7:37am

Hahaha.  I wondered when someone would complain about the rat talk.  OK Randall, I'll try to restrain myself!

Comment by Randall Smith on May 13, 2014 at 6:52am

I'd rather read comments about cheesecakes than rats!  And I''m not an expert on sugar substitutes. Just reporting on what I've read. Time for research. Smart choice, Skate, on eliminating anything white in your diet.

Comment by Pat on May 13, 2014 at 6:42am

I leave the whiskers to use for floss.

Comment by Idaho Spud on May 13, 2014 at 6:36am

Good one Carl.  Anyone want to try rat's patooty ice cream.  No?

Comment by Patricia on May 12, 2014 at 9:45pm

I'm not artistic so the maple leaf can stay on the flag.....or the tree.

Comment by sk8eycat on May 12, 2014 at 9:24pm

My all-time favorite comfort dessert is baked egg custard (I don't make it in the summertime), and I've been making it with Sucralose/Splenda since I was diagnosed with Type 2 on May 5, 2000.

I also love anything with cinnamon, and I have read that it helps the body to deal with insulin resistance...or whatever it's called.  I sometimes take cinnamon capsules, but not every day, they can be rough on the stomach, or even worse if the capsules start dissolving in the esophagus.  Burny-burny. 

We have made several types of cheesecakes with Splenda...my fave is pumpkin cheesecake with 2x the cinnamon that the recipe calls for.....and toasted pecans on top.  Sometimes, when I'm being extravagant, I make the crust with ground pecans, butter, Splenda, and cinnamon.  Ohhhhhh, my!

4th of July Cheesecake (in the USA), is topped with two circles of halved strawberries around the outer edges, and a solid circle of blueberries in the middle.  I can't think of a way to make a red Maple Leaf topping....too pointy.

 

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