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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

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What is your favorite apple?

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Beer, Beer, Glorious Beer!

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Comment by Randall Smith on September 30, 2014 at 7:27am

I made wine from wild grapes two years ago. Haven't seen any since then. :(    My white grape arbor didn't produce any fruits either this year. I waiting for my newly planted Concord to mature.

Comment by Pat on September 29, 2014 at 8:11pm

Joan, your kitchen seems to be about the same size as mine. Amazing what one can do with limited space, and unlimited imagination.

Comment by The Flying Atheist on September 28, 2014 at 12:08pm

What a wonderful resource, Joan.  I had homemade concord grape jelly earlier this month that my bother-in-law's mother made from picked grapes up in Minnesota.  

Comment by Joan Denoo on September 28, 2014 at 12:00pm

I have two Concord grapevines that I dug from my grandparents Denoo's place on the Salmon River, at Lucile, Idaho, near Riggins. The grapes grow up over a deck on the south side of my house. Cary prunes them every year so they will bear a small amount of grapes, and they still produce pounds and pounds of the best Concord grapes I have ever eaten. 

I will probably freeze about 8 or 10 of these large bowls of grapes processed into grape juice.  

Here is my wee little kitchen during the washing stage. 

The west end of my deck with Concord grapes that came from vines my grandmother Denoo grew at Lucile, Idaho. They have been here for 40 years. 

Comment by The Flying Atheist on September 28, 2014 at 11:24am

Joan, are you speaking about crushed grapes, the kind that come fermented in a bottle? 

Comment by Joan Denoo on September 28, 2014 at 11:20am

Grapes, grapes, grapes, on the wall, the cupboards, the floor, in my hair, on my clothes, on my elbows. I love this time of year. 

Comment by Pat on September 28, 2014 at 7:16am

Making red pozole today. Should have enough for leftovers for the week.

Comment by Randall Smith on September 26, 2014 at 7:26am
Thanks all for the garlic pressing tips. Now, moving on... I made kale "chips" the other day. With olive oil and salt, they're not bad. I bake the whole leaves and eat them while holding the inedible stem.
Comment by sk8eycat on September 25, 2014 at 9:25pm

Oooooohhhhh!  I love pumpkin ANYthing, ANY time of year.  I may try a pumpkin & pecan cheesecake made with Splenda's brown sugar blend.  And LOTS of spices.

But the Ben & Jerry's ice cream sounds deeeee-voon, too.

I just bought a "new" brand of ice cream today; Tillamoook Old Fashioned Vanilla.  VERY creamy.  Sort of like the hand-cranked kind my uncle used to make.  (I'm not supposed to eat a lot of refined sugar and other carbs, but I just don't give a damn anymore.  And ice cream is a passion with me. I live in Baskin Robbins' home town...heh!)

Comment by Daniel W on September 25, 2014 at 8:34pm
Ning likes to use a small mortar and pestle to smash garlic. I think it gets out his frustrations.

Soon we will have our first Butternut Squash "pumpkin" pie. cant wait. A nice pumpkin quickbread would be good too. we have used cornbread mix in waffle iron to have cornbread waffles. Maybe the same can be done for pumpkin bread.

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