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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith yesterday. 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 Randall Smith on June 20, 2014 at 7:39am

A vicious storm passed through right at supper time last night. Knocked the power out for 3 hours. My planned spaghetti meal has been postponed 'til tonight. I made a salad instead. I eat a lot of salads this time of year--all the greens come right out of my garden. Using a variety of dressings changes the taste considerably. I make much of my own dressings, but admittedly, I enjoy store-bought. So shoot me.

Comment by Pat on June 18, 2014 at 8:06am

Love garlic. Use it in Italian, Chinese, Mexican, etc. I agree it's a pain to peel the cloves and finely mince each one. I have a garlic press, but rarely use it, as it just doesn't seem to get it quite right.

Comment by Randall Smith on June 18, 2014 at 7:11am

Don't know about kim chee (chi), but I do know about garlic. Grow it, eat it, love it. But it's a pain to prepare for consumption.

Comment by Plinius on June 18, 2014 at 1:22am

Kim Chi is fantastic!

Comment by The Flying Atheist on June 18, 2014 at 12:35am

Daniel, I have a "no cook" pasta meals cookbook.  All of the sauces are uncooked and only slightly warmed over the pot of boiling pasta water.  Of course all of the added garlic is basically raw and pretty potent. 

Comment by The Flying Atheist on June 18, 2014 at 12:26am

Pardon my slight relapse from the grace of atheism, but garlic is just like chocolate:  manna from heaven. 

Comment by Daniel W on June 17, 2014 at 11:34pm
Uh oh! I LOVE garlic. One of my favorite after work meals, when after work I feel like Ive been drug by wild horses through the sagebrush desert, I make spagetti, drain and rinse, then add 2 or 3 big cloves of crushed fresh raw garlic, olive oil, and grate some romano. I grow the garlic myself. i love that. Makes me feel all warm inside.

I hope it mostly wears off by the next day. Someone filed a complaint againt my coworker for eating onions, and they were subjected to a Work Improvement Plan.
Comment by sk8eycat on June 17, 2014 at 11:15pm

Sorry, I can't stand the stench of kim-chee eaters....garlic coming out their pores 24/7.  Gag me with a chopstick.

Comment by Daniel W on June 17, 2014 at 10:45pm
Josn, to me its the same. Ning is from NE China, which abuts Korea. So there is some cultural interchange. His family always made sauerkraut but is was not as highly flavored ad Kim-chi.

Which reminds me, I have some home made sauerkraut in the fridge. It's been there a while. Should be pretty good.
Comment by Joan Denoo on June 17, 2014 at 10:34pm

Daniel, did you have kim chee when you were in China? Is it the same in USA, or do you and Kim make it? 

Patricia, I had some sauerkraut with my dinner tonight. I love it. I haven't tried Eden brand. 


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