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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 Sentient Biped on March 29, 2014 at 12:55pm

Bread making is one of life's great pleasures.  I wish I had the ambition today.

I just picked a bunch of rhubarb too.  With major raining outside, I should make it a cozy baking day.

Comment by Joan Denoo on March 29, 2014 at 12:21pm

Pat, thanks for the lead to Bernard Clayton's The Complete Book of Breads. I have not heard of Clayton before and it looks like he is a real down to Earth chef. I'll track him down. 

I use  

Comment by Idaho Spud on March 29, 2014 at 12:17pm

I like sourdough a lot.  Perhaps I'll try making it from scratch one of these days.

Comment by Joan Denoo on March 29, 2014 at 12:12pm

Maybe it is time for a Renaissance in breadmaking. Maybe a nice sourdough. Let me think ... I will get potatoes today and get them started brewing in the basement, then I will start the starter.  Oh great! a new project!

Comment by Randall Smith on March 29, 2014 at 8:45am

I do the same with my flax seeds (grind them up (down?)), usually adding them to cereal (cold or hot). But today, I added flax to my blueberry pancakes. It just occured to me I could have used my rye flour rather than the usual box mix. (Call me the "X man" today--flaX, boX, miX!)  

After my recent disaster making yeast bread (with outdated yeast), I'm shying away from making more for awhile.

Comment by Pat on March 29, 2014 at 6:20am

Been a while since I've made bread. A loooong time ago, I bought Bernard Clayton's The Complete Book of Breads. There is a great recipe in it for a rye and caraway bread with a wonderful crust where you make a starter and let it ferment for about 3 days. Also, a good one for pan ordinaire, or a french baguette. The latter, you have to let rise 3 times, each time tripling in volume, but darn good.

Comment by Patricia on March 28, 2014 at 8:55pm

Yes, I put the bread recipe in here a loooooong time ago.

Comment by Joan Denoo on March 28, 2014 at 8:50pm

Patricia, your bread sounds so good and I am going to have to try it. If I remember correctly, you gave us the recipe. 

Yes,"Sìchuān, known formerly in the West by its postal map spellings of Szechwan or Szechuan is a province of the People's Republic of China." That is where Daniel visited with his partner this past year. 

Comment by Joan Denoo on March 28, 2014 at 8:35pm

Pat, I am diabetic type 2 as well. The foods I eat and enjoy now differ greatly from what I ate before diagnosis. I haven't been bored yet, with this menu, but I use different varieties of unsweetened jam or jelly, and also the yogurt. There are very many ways to give sparkle to it. Unsalted, roasted nuts make a great difference. I don't like the feel of ground flax seeds, so I put it between the jam and yogurt. 

Your menu sounds like a great one for me to add variety to my diet. Thank you!  

Comment by Patricia on March 28, 2014 at 6:38pm

I don't eat sweet so breakfast is fresh fruit, my homemade bread (whole wheat flour, flax, bran,) egg, cheese, black pepper, green tea, lime juice & water. Sometimes I doctor the egg with a few scallops or shrimp.

Szechuan is actually how I see it spelled here.......


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