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Food!

All about food!
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Members: 39
Latest Activity: 12 minutes ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith on Wednesday. 3 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

Comment Wall

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Comment by Idaho Spud on July 21, 2014 at 11:03am

My first thought was he put them in his knee joints.  Ouch!  Then I remembered marijuana cigs were called joints.

Comment by Joan Denoo on July 21, 2014 at 10:48am

Oh! for heaven sakes. I never even thought of that! Thanks Felaine. I am getting an education here. 

Comment by sk8eycat on July 21, 2014 at 10:39am

Joan, I think she meant that he rolled the dried banana peel scrapings in with marijuana cigarettes. 

I remember when people were trying that....

Comment by Joan Denoo on July 21, 2014 at 10:19am

Define "joint" Did he put dried banana peel in his body joints or in his business? 

How do you put them into your body joints? EEEEKKK!!!

Comment by Plinius on July 21, 2014 at 9:04am

Once knew someone who put dried banana peel in his joints. He got high on them too - but I guess he could be high on everything you can put in a joint..

Comment by Joan Denoo on July 21, 2014 at 8:30am

10 THINGS TO DO WITH BANANA PEELS

Of course, mine go into the compost bin. 

Comment by Joan Denoo on July 20, 2014 at 5:03pm

Felaine, I agree with James about a nice flavor in smoked paprika. I suppose it is a matter of taste. It has a more complex flavor than the usual paprika. 

Comment by Pat on July 20, 2014 at 4:30pm

Felaine, I never thought of letting the air out of the egg before boiling it. I'll try that. Thanks.

As to boiling eggs, I put them in cold water, put the pot over the stove and bring it to a boil. Once it hits a full boil, I turn off the heat and let the eggs sit for 10 minutes. Than, I run cold water over them with ice in the final bath. I've found with this method, you never get that little 'green' ring around the edge of the yolk.

Comment by sk8eycat on July 20, 2014 at 1:41pm

I should have added something to the Potato Salad discussion, too.  For years I used one of the lancets (a clean one!) for getting a small blood sample for my glucose meter to poke a tiny hole in the wide end of a raw egg before dropping each on into HOT water for boiling.  That lets the air out of the sac at that end of the egg, and keeps the rest of the shell from cracking while it cooks.

If I'm doing 6 or more eggs, I boil them on high for 13 minutes, pour out the hot water immediately, and run cold water over them.  I also add ice cubes to the cold water, and let them sit till the eggs are cool enough to handle comfortably, and then peel 'em.

I can't do that anymore because the lancets available today are too thin and fine to poke through an egg shell....they just bend....so I have a collection of safety pins that I use, instead.  But letting the air out of that sac does keep the shell from cracking and leaking while the eggs cook.  (There are egg-piercing devices on the market, but why spend the money?)

Comment by Pat on July 20, 2014 at 10:40am

Mentioning a 'church key' reminds me of a decoration my father had in his tavern. It was a 7 foot long one, hanging on the wall, labeled 'Cathedral Key."

Randall, cabbage soup tonight, tomorrow, the day after.... I'm making a large crock version of posole, which will be for dinner tonight, tomorrow, the day after that.....

As to the over abundance of cabbage, Daniel put up several interesting posts in the sub-group Canning and Preserving Food. Starts here about making sauerkraut.

 

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