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Food!

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Members: 34
Latest Activity: 3 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Sous-vide

Started by Luara 8 hours ago. 0 Replies

Vegetable stir fry

Started by Joan Denoo. Last reply by Randall Smith on Wednesday. 2 Replies

2 Ingredient Ice Cream

Started by Melanie. Last reply by Grinning Cat Jun 7. 2 Replies

Steak Sammich! How do you make yours?

Started by Melanie. Last reply by Tom Sarbeck Jun 6. 4 Replies

Egg Loaf!

Started by Melanie. Last reply by sk8eycat Jun 6. 6 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Pat Jun 4. 30 Replies

Comment Wall

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Comment by sk8eycat on March 31, 2014 at 6:39pm

Protestant (fundamentalist) churches used oyster crackers...Heaving forbid that they should imitate the Catholics!

PS: I stopped using crackers ages ago; I totally LOVE different types of croutons in my soup, on salads, to snack on sometimes. Especially ones made from rye bread w/caraway seeds.  YUM!

Comment by Pat on March 31, 2014 at 6:23pm

Ohhh, I forgot to add, growing up Catholic, we had unleavened crackers that were the body of Christ. Not the oyster ones. As an altar boy (no, I never got raped - must have been the ugly one), after mass, me and the other altar boy (my buddy named Tom) would steal the sacramental wine and guzzle it down after services. If the wine was going down hard, we'd grab some Communion wafers and chow them down. I was sacreligious at a very early age!!!

Comment by Patricia on March 31, 2014 at 6:22pm

I have balsamic, but am not really a fan. Methinks I gotta try the black vinegar & order online if I don't see it in town. Thanks Pat.

Comment by Patricia on March 31, 2014 at 6:19pm

Never seen those before Felaine, not that sophisticated here I guess....hahaha!!!!

Comment by Pat on March 31, 2014 at 6:18pm

Patricia, I use Chinese black vinegar in a lot of recipes. It's really flavorful. If you can't get that, you can substitute Balsalmic vinegar, but it just doesn't have quite the flavor for Chinese cooking.

As to oyster crackers, I do like them. Personal preference, I don't like crumbling any crackers in soups or chilies. It's makes them soggy. Prefer to take a spoonful, put it on the cracker, and much it down while it's still crisp. Personal preference.

Comment by sk8eycat on March 31, 2014 at 6:12pm

Comment by Patricia on March 31, 2014 at 5:52pm

Has anyone tried the black vinegar? I saw it in the suggestions from my amazon Szechuan order.

Comment by Patricia on March 31, 2014 at 3:45pm

But...but....but....oyster is part of the sinful stuff, isn't it? Hahahaha!!!!

Comment by sk8eycat on March 31, 2014 at 3:33pm

I used to like saltines crumbled up in my chili (or t hose little "oyster crackers"), but I haven't had either in a long, long time.

LOL  I just remembered that the Baptwit church I went to 60 years ago used oyster crackers for the "bread" part of the communion service.  (Which they only seemed to hold once a year.)

Comment by Patricia on March 31, 2014 at 3:27pm

My chili turned out really good, thanks. I have to do it differently than I ever used to because my innards won't accept the usual dried beans. I now use a can of lima beans which sit with me much better. I use extra lean ground beef, onions, green peppers, mushrooms, celery, corn, lentils, tomato soup, chili powder, vinegar, & top with cheddar at serving time. I do hot dinner rolls if I feel like it, or sliced bread.

 

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