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Members: 39
Latest Activity: 6 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Gerald Payne 6 hours ago. 68 Replies

Happy (belated) Pi Day! (3/14)

Started by Grinning Cat. Last reply by Idaho Spud Mar 14. 19 Replies


Started by Idaho Spud. Last reply by k.h. ky Mar 1. 13 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Michael Penn Feb 18. 8 Replies

Safety of frozen food

Started by Idaho Spud. Last reply by Michael Penn Feb 8. 13 Replies

Super Bowl Chili Casserole

Started by Loren Miller. Last reply by Loren Miller Feb 6. 16 Replies

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

Started by Daniel W. Last reply by sk8eycat Dec 20, 2014. 12 Replies

Comment Wall


You need to be a member of Food! to add comments!

Comment by Randall Smith on November 23, 2014 at 7:02am

Daniel, I read the article. I love bacon, but resist using it as a topping. I'll continue using plain ol' salt and pepper.

Comment by Patricia on November 22, 2014 at 3:09pm

Not for me......I eat minimal amounts of meat, & beef hates me, not that I liked it much anyway.

Comment by Daniel W on November 22, 2014 at 2:37pm

From the Onion - Meat now America's favorite condiment.

An old article, but the Onion is always timely.  :-)

I'm surprised we don't have "Beef Whiz" by now.  Aerosol meat seems like an idea whose time has arrived.

Comment by Patricia on November 22, 2014 at 2:00pm

I only use the Splenda for some things, but things like shortbread or pumpkin pie, I like the brown sugar.

I don't like the plain yogurt at all, so I have to have it sweetened with something or other. I seldom eat it though as dairy is not a fan of my innards.

Comment by Grinning Cat on November 22, 2014 at 9:46am

A song for a winter holiday feast, to repurposed religious music: "Crudités" to the tune of "Gaudete".

Comment by Randall Smith on November 22, 2014 at 7:43am

Admittedly, my Stevia box remains pretty much unused. I love my brown sugar, honey, and artificial maple syrup too much! Same with yogurt--plain just doesn't do it for me.

Comment by Plinius on November 22, 2014 at 1:18am

The discussion made me realize that I'm no longer used to sweeten food. There's half a jar of sugar in the kitchen - I haven't opened it in years. For sweet things I rely on fruit, and I cook so simple that I never need sweeteners. All caused by the paleo diet.

Comment by sk8eycat on November 21, 2014 at 6:24pm

Thanks Pat.  I have been using Splenda for 15 years with no bad side effects, and it really is indistinguishable from white sugar.  I also sometimes blend it half & half with dark brown sugar for putting on oatmeal. oatmeal w/raisin & walnut cookies, and on yams. And pumpkin pie.  YUM!


Comment by Pat on November 21, 2014 at 1:22pm

I've used Stevia in a few things and it's 'OK.' That's a qualified OK. It does sweeten things, but my experience has been that it's nothing to write home to Ma about. If you've found something that works and you like it, I'd stick with it.

Comment by Ruth Anthony-Gardner on November 21, 2014 at 1:21pm

I rely on stevia glycerite, not minding the bitterness. I actually buy it by the case. It's fine for baking.


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