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Fervet olla, vivit amicitia.

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Discussion Forum


Started by Idaho Spud. Last reply by k.h. ky on Sunday. 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

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Loren Miller Feb 1. 46 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

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Comment by sk8eycat on October 24, 2014 at 3:26pm

There is also a book, or a movie about "The Battle of Battle Creek" about the Kellogg-Post rivalry.

I have never liked cold cereals...d'ruther have oatmeal or grits.  Or Bacon, eggs, hash browns....I have never been able to make decent (crispy) hash browns from scratch, but roasted baby potatoes are just as good. 

The best hash browns I ever had were from the cafeteria in the County hospital I used to go to for medical care before I was old enuf for MedicareLess.  (The doctors and nurses were wonderful, too!)

Comment by Bertold Brautigan on October 24, 2014 at 3:15pm

I remember when it came out. Isn't Dana Carvey in it? I haven't seen it.

Comment by Daniel W on October 24, 2014 at 3:01pm
On Kellogs cereal, one of my favotite movies is The Road to Wellville (I think). Last time I checked the entire thing was on Youtube.
Comment by Idaho Spud on October 24, 2014 at 1:25pm

The porno joke made me laugh!  (So, it can't be all bad).

Comment by Pat on October 24, 2014 at 1:03pm

Spud, a 17" is huge!! (Somewhere, there's a really bad porno joke in there). If you're looking for a large cast iron skillet to cook a good deal of food in to eat off of the rest of the week (something I do myself, as I also live alone), I think a 12" or 13", with a lid, would be more than enough. 

I'd suggest getting a tape measure out, and from the center of a stovetop burner, go 8.5 inches either way. The 12" will go past the edge, and the 17" will go well past the edge. A difference of 2.5 inches added to the radius may not sound like much, but it practice it really is.

Comment by Idaho Spud on October 24, 2014 at 12:43pm

Would a 17 inch (or even a 12 inch) cast iron skillet cook reasonably well out to the edges on a small natural gas burner?

Comment by Idaho Spud on October 24, 2014 at 12:41pm

Thanks for the skillet website Pat.  My cast iron skillet is probably an 9 inch.  My non-stick is 12 inch, and it's my favorite.  I'm alone, but still like to cook large portions so I don't have to cook so often.  

I see the site has a 12 inch "seasoned" skillet for $37, and a 17 inch for $105.  I think I would love a 17 inch!

Comment by Idaho Spud on October 24, 2014 at 11:53am

Thanks Joan.  I'll start looking in second-hand stores and try to find my medium sized cast iron one in the meantime.  And thanks for the care instructions.  

I have a huge non-stick skillet I loved until I stupidly got it too hot and the center bulged-up.  Doesn't work nearly as well now.

I assume a heavy cast iron pan will not bulge, but will too much heat ruin the glaze?

Comment by Pat on October 24, 2014 at 11:44am

Spud, here's the website skillets for Lodge Cast Iron Cookware. Considering that if this stuff is properly cared for, it is passed down to great-grandchildren, the prices are reasonable. The size depends on how many people you cook for. If it's just you and someone else, start with the 10"  the 12" would definitely be big enough for almost any need. Since I collect the stuff, I have a 16" skillet, with cast iron lid, at home. It generally takes two mules and a football team to move it. This stuff is a heck of a lot heavier than you initially imagine.

Comment by Joan Denoo on October 24, 2014 at 11:43am

 sk8eycat I just read this, Joan, do the directions suggest wearing a gas mask while mashing and scraping the garlic paste?

You really do have a thing about garlic! Gee, one of the great pleasures of life; so sorry your body doesn't tolerate it. 


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