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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
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Recipes.
How and why of food.
Bon appetit!

Members: 39
Latest Activity: 1 hour 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 on Wednesday. 73 Replies

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

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

Timers

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

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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!

Sometimes.

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.

Comment by Patricia on November 21, 2014 at 1:16pm

I don't use the Splenda often enough to be concerned & the Stevia here is way too expensive. I only make a couple of cheesecakes a year, & maybe a pie of some sort but that's about it. We aren't much of a dessert people.

Comment by Grinning Cat on November 21, 2014 at 12:27pm

Arsenic is natural. Poison ivy is natural. So is lard. And so are blueberries. So are cacao pods. (Chocolate is a vegetable!)

That said, many natural foods are relatively healthy, and synthetic sweeteners and preservatives and such may or may not have good safety records.

Comment by sk8eycat on November 21, 2014 at 11:05am

I haven't tried Stevia...I don't bloody care if something is natural, organic, or whatever.  I just care if it tastes good, and I can cook with Splenda/Sucralose.  It doesn't get nasty when heated.

 

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