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Discussion Forum

Vacuum storing food

Started by Luara. Last reply by Luara on Sunday. 4 Replies

Sauerkraut made in jars

Started by Joan Denoo on Friday. 0 Replies

Science explains mozarella on pizza

Started by Ruth Anthony-Gardner. Last reply by Idaho Spud Oct 14. 3 Replies

My ''Lasagnizza''

Started by Patricia. Last reply by Sentient Biped Oct 11. 12 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Michael Penn Sep 25. 38 Replies

Easy Home Made Barley (or lentil) Soup

Started by Sentient Biped. Last reply by Pat Sep 15. 8 Replies

Sous-vide

Started by Luara. Last reply by Idaho Spud Sep 2. 1 Reply

Vegetable stir fry

Started by Joan Denoo. Last reply by Randall Smith Aug 27. 2 Replies

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Comment by Patricia on May 12, 2014 at 8:08pm

It's also not like a person eats ice cream as an only diet either! I use Splenda for the simple fact I don't have a sweet tooth & would rather limit the sweet intake & avoid sugar where possible. I like ice cream & would rather not have the sugar to go with it. I also use Splenda in my cheesecakes.

Comment by sk8eycat on May 12, 2014 at 7:55pm

Oh, I forgot...I also stopped drinking my all-time fave...Classic Coke.  I missed it for a while, but now it tastes "funny."  Maybe it's the HFCS...all the soft drink companies are using it now.

Comment by sk8eycat on May 12, 2014 at 7:53pm

What's wrong with Splenda/Sucralose?  I've been using it for 15 years, and have had no problems with it. Tastes fine in my tea, and I can cook with it without it turning bitter or metallic.  Can't say the same for Sweet-n-Low, or other fake sweeteners.  (Stevia tastes nasty to me.  Too sweet.) 

When my Dad was diagnosed with Type 2 in 1960, some idiot MD told him to use honey instead of sugar...yeah, right.  A tsp of Hadley's "natural" honey is twice as sweet, has twice the calories, and twice the glucose as refined sugar....)

Sucralose IS made from sugar, so IMO it's as "natural" as anything else. 

And I did mention in an earlier post that for the past year my A1c has been 5.5 or below, and my glucose readings are between 95mgdl and 115mg....and I have one hell of a sweet tooth....

Mostly I just stopped eating pasta, and anything else made with white flour....white rice, etc, and so on.

Comment by Pat on May 12, 2014 at 6:47pm

Felaine, it's not the rats I would have concern about. It's the Splenda.

Comment by sk8eycat on May 12, 2014 at 6:28pm

Pat...you could make rat swirl sherbet or sorbet with Splenda...

Carl, I could not eat escargot because of the garlic, and I hate looking at snails, anyway. We have the damned things in California because some idiot of a Frenchman imported some more than 100 years ago because he wanted escargot.  It's worse than the rabbit plague in Australia.

But I do NOT like anything that's heavily laden with garlic.  A whiff is okay, but that's all. 

I've always thought scampi was a terrible thing to do to delicate, innocent shrimp.  D'ruther eat them barely cooked. 

Comment by Idaho Spud on May 12, 2014 at 6:28pm

Rat swirl ice cream.  That's funny.

I'll try anything.   There was ivy growing on my house in California, and there were quite a few of some kind of large snail munching away on it.  

I didn't think to try eating them until my brother came to stay for a while.  He said "let's cook those suckers up and eat them."  We did, and they tasted quite good.

Comment by Pat on May 12, 2014 at 2:50pm

Carl, you're tempting me to break that that machine out of storage!

Comment by The Flying Atheist on May 12, 2014 at 12:29pm

Pat, don't forget to throw some pineapple into your ice cream concoction. 

Comment by The Flying Atheist on May 12, 2014 at 12:20pm

Yes, "Yay cancer" must be the pinnacle of looking at the silver lining. 

Sk8eycat, after reading your last post I'm not sure which you hate more, rats or Irish Spring soap!  lol

To all you rat eaters....I'll leave that practice up to you.  When I had the chance, I couldn't even bring myself to eat escargot even though the overwhelming smell of the butter and garlic sauce was heavenly. 

Comment by Pat on May 12, 2014 at 10:35am

Wonder if I could make low fat, non-sugar, rat swirl ice cream?

 

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