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Food!

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Latest Activity: 8 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

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

Egg Loaf!

Started by Melanie. Last reply by sk8eycat Jun 6. 6 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Pat Jun 4. 30 Replies

Champagne Ice

Started by The Flying Atheist. Last reply by The Flying Atheist May 27. 6 Replies

Ahi Tuna and Watermelon Nachos!

Started by Benjamin Eugene Jackson. Last reply by The Flying Atheist May 23. 3 Replies

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Comment by Patricia on March 31, 2014 at 3:45pm

But...but....but....oyster is part of the sinful stuff, isn't it? Hahahaha!!!!

Comment by sk8eycat on March 31, 2014 at 3:33pm

I used to like saltines crumbled up in my chili (or t hose little "oyster crackers"), but I haven't had either in a long, long time.

LOL  I just remembered that the Baptwit church I went to 60 years ago used oyster crackers for the "bread" part of the communion service.  (Which they only seemed to hold once a year.)

Comment by Patricia on March 31, 2014 at 3:27pm

My chili turned out really good, thanks. I have to do it differently than I ever used to because my innards won't accept the usual dried beans. I now use a can of lima beans which sit with me much better. I use extra lean ground beef, onions, green peppers, mushrooms, celery, corn, lentils, tomato soup, chili powder, vinegar, & top with cheddar at serving time. I do hot dinner rolls if I feel like it, or sliced bread.

Comment by Joan Denoo on March 31, 2014 at 2:56pm

Some mighty fine cooking taking place here. You each inspire me to get back into cooking. One year off is quite enough. Thanks for your shared ideas and rationales. You make sense. 

Comment by Pat on March 31, 2014 at 12:10pm

Spud, I'm into storing food, as I do a lot of canning in the summer. But, I've also found I can freeze a lot of vegetables and fruits. I agree that the bags can be a bit pricey, depending on how much you're using. And, the other drawback I've experienced is if you are doing a lot, the heating element which seals the bag overheats, and you have to let it cool for about a half hour before getting back to work. However, and this is only my opinion, if it doubles the storage time for fresh frozen food for up to a year, I'll go with it. Planning on eggplant parmesan this weekend with eggplants I froze last July.

Comment by Idaho Spud on March 31, 2014 at 8:30am

Pat, I have two vacuum food savers, but stopped using them for two reasons.

One: They seem rather expensive if used very often.  Two: They are very difficult to get to work correctly.  Maybe because I purchased cheap ones.

In any case, now that you reminded me, I'll probably take them out of storage, and try them again.

Comment by Pat on March 31, 2014 at 8:14am

I live by myself also. One of the things I've purchased, and have found to work very well, is a vacuum food saver. On Sundays, I typically make a large pot of something - chili, soup, or even a big casserole. I then eat it throughout the week. I generally try to make just enough to last a week. However, if it's a really large batch, then out comes the food saver. Divide it in individual servings, and toss in the freezer. The thing I like about the vacuum food saver is that normally, frozen food lasts about 6 months in the freezer. This thing sucks all the air out, reducing freezer burn, and you can keep it in there for about a year.

Comment by Idaho Spud on March 31, 2014 at 8:02am

Carl, glad you reminded me to freeze leftovers.  One of those things I've never got in the habit of doing.  

I'm alone also, but make large amounts of soup and other things.  They sit in my 33 degree refrigerator, with me eating some of them each day until I think they're approaching an unsafe condition, then I cook them again to kill the bacteria, then back in the refrigerator.  

Cooking them several times probably degrades the flavor, so I'll try to remember to freeze small portions of them from now on.

Comment by Randall Smith on March 31, 2014 at 6:50am

I'm not a big pepper fan (although I try), so no peppers in the chili. But I'm like you, Carl--I make enough to freeze. I, too, live alone (twice divorced), so one "batch" produces several leftover meals. The chili turned out great. I had a half package of taco powder to toss in which gave it a different kick. How was your chili, Patricia?

Comment by Joan Denoo on March 31, 2014 at 1:44am

I like your remembrance of your friend's positive impression of your Mediterranean Chicken and Billie Holiday playing on the stereo, and that you are still friends. That speaks well of your character. 

 

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