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Food!

All about food!
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Members: 38
Latest Activity: 15 minutes ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

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

Started by Daniel W. Last reply by Tom Sarbeck 15 minutes ago. 6 Replies

Pizza, come and get it!

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

Science explains mozarella on pizza

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

What is your favorite apple?

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

Beer, Beer, Glorious Beer!

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

dahl pasta

Started by Lmnopicue. Last reply by Idaho Spud Oct 30. 2 Replies

Pumpkin Pie

Started by Daniel W. Last reply by Pat Oct 28. 3 Replies

Vacuum storing food

Started by Luara. Last reply by Luara Oct 19. 4 Replies

Sauerkraut made in jars

Started by Joan Denoo Oct 16. 0 Replies

My ''Lasagnizza''

Started by Patricia. Last reply by Daniel W Oct 11. 12 Replies

Comment Wall

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Comment by Pat on June 26, 2014 at 8:12am

OUCH! Poison Ivy. One of the 'joys' of being out in nature. That, and wood ticks. Wear a cap, long pants, and a long sleeve shirt. On the other hand, I have to admit, the fresh blackberries are worth it.

Blueberries should be in season in another week or so. Cant' wait!!

Comment by Randall Smith on June 26, 2014 at 7:27am

Tomatoes! Glorious tomatoes! From my son-in-law's greenhouse, they are delicious.

And, I picked a gallon of black raspberries yest. Not my own, but from a "secret" spot down the road. I'll probably get poison ivy, but it's worth it.

Comment by sk8eycat on June 22, 2014 at 8:49pm

I think sugar snap peas and snow peas have to be picked very early in the season. I've been getting great ones all spring, but the last batch I bought 2 weeks ago were semi-stringy.  (Mostly okay, but maybe 2 or 3 stringy pods in a cupful.  [shrug])

Comment by Idaho Spud on June 22, 2014 at 5:11pm

I gave-up eating "edible" pods after trying them once or twice.  Can't abide those strings.

Comment by Randall Smith on June 22, 2014 at 7:11am

Been eating edible pod peas lately (out of my garden). Love 'em, but dang, they are stringy, despite my extraction attempts. Reminds me of my grandmother's "string beans". 

Comment by The Flying Atheist on June 20, 2014 at 12:15pm

Daniel, I always knew you were out standing in your field. 

Comment by Daniel W on June 20, 2014 at 8:51am
I love the midwestern thunderstorms. I remember as a boy standing in the cornfield as a storm approached. The smell of rain. The electricity, making my hair stand upright. Mo mother telling me to get inside....
Comment by Randall Smith on June 20, 2014 at 7:39am

A vicious storm passed through right at supper time last night. Knocked the power out for 3 hours. My planned spaghetti meal has been postponed 'til tonight. I made a salad instead. I eat a lot of salads this time of year--all the greens come right out of my garden. Using a variety of dressings changes the taste considerably. I make much of my own dressings, but admittedly, I enjoy store-bought. So shoot me.

Comment by Pat on June 18, 2014 at 8:06am

Love garlic. Use it in Italian, Chinese, Mexican, etc. I agree it's a pain to peel the cloves and finely mince each one. I have a garlic press, but rarely use it, as it just doesn't seem to get it quite right.

Comment by Randall Smith on June 18, 2014 at 7:11am

Don't know about kim chee (chi), but I do know about garlic. Grow it, eat it, love it. But it's a pain to prepare for consumption.

 

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