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THE KNIFE & FORK

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THE KNIFE & FORK is a group for anyone who has a strong interest or mild curiosity in food, cooking, eating, drinking, and nutrition.

Members: 159
Latest Activity: Jun 6

1 member likes this

WELCOME TO THE KNIFE & FORK

THE KNIFE & FORK will be a group open to a broad range of food-related topics. You do not have to be a food snob, an epicure, or a bon vivant to join, participate, or enjoy this group. You just have to have the desire to share and explore old and new information on food and dining.

Discussion topics, articles, and questions can include, but are not limited to:

Food history and legend
Ingredient recognition, selection, storage, and preparation
Your favorite recipes, methods, and tips and tricks
Your favorite wines, beers, liquors, or cocktail recipes
Health & nutrition information for adults or children
Food allergy information, warnings, and replacements
Organic foods and pesticide information
Sanitation and food safety / preparation
Product labeling and government regulation
Food and product recalls
Culinary and dining etiquette, rituals, and customs
Food economics
Documentaries, books, cookbooks, and television shows
Bizarre or unusual foods and customs from around the world
Vitamins & supplements (with which you have direct experience)
Diet information (with which you have direct experience)
Agricultural or farming practices related to food quality or availability*

*For this item, please see Borderline Discussion Posts below.

Borderline Discussion Posts
It is inevitable that there will be some crossover in topics and issues related to food production and consumption. I am not forbidding these topics outright, but there may be a better venue for them. Use your best judgment and post the topic in the group that best fits the focus of the discussion. Please do not cross post the same discussion twice in different groups, as it is against Atheist Nexus policy to do so.

If you are interested in food and gardening, it makes more sense to join Godless in the Garden and post your discussions there.
If you are interested in how agriculture and modern farming affect the environment, please join Environmental Atheists.
If you are interested in socio-economic justice, family farms, and fair trade practices, please consider Consumer Ethics instead.
If animal welfare as it relates to food production and consumption is your thing, please join us in Humane Atheists.

External sites of interest:
Food & Water Watch
Organic Consumers Association
Pesticide Action Network
Food & Wine Magazine
Slow Food International
Epicurious
Cook's Illustrated
FoodGawker.com

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Comment by Ruth Anthony-Gardner on June 6, 2013 at 3:13pm: Today I'm fumbling around, trying to make low carb jam with stevia glycerite. The commercial sugar free jams all have sugar alcohol, which gives me problems. The first time I tried, I did a half recipe in old jelly jars and it came out great. So, emboldened, I'm trying to make a double recipe using brand new proper equipment (which cost over $60). Argh! The first time I sprinkled the pectin into the hot berry stuff while stirring. This time I decided to actually follow instructions, treating stevia as if it were honey. Big mistake. Instead of 4 tsp of pectin dissolving into 2 tsp of stevia liquid, it made concrete. Now I'm trying to adjust. This is likely to be a disaster.

Comment by Ruth Anthony-Gardner on June 6, 2013 at 11:49am

Comment by Ruth Anthony-Gardner on June 5, 2013 at 10:54pm: New way to separate yolk from white.

Comment by Sentient Biped on May 14, 2013 at 6:22pm: Hello food group. Lately I've been prioritizing life. One of the great pleasures of life, is food. Another is its preparation. And learning about food. So here I am. Again, actually.

I do have a question about the group name. What about the spoon? And are we being ethnocentric by avoiding chopsticks. Then there's fingers. Why not The knife, fork, spoon, chopsticks, and fingers? At Ethiopian restaurants, they scoop up food with the soft tortilla-like bread that too.

That's just my sense of humor.

This is rhubarb season for me. 1 pie, 2 rhubarb crunch's later, I think I like the crunch's better. The 2nd one was half cherry. Which was very good. Maybe next, rhubarb-peach?

Something I've come to appreciate. Having lost 1/2 of my stomach 6 weeks ago, not able to eat as much, and having to eat more often - 5 to 7 small meals a day - I realize I don't like food that just fills up the time. Now it needs to be food I truly enjoy. Strange.

Comment by Idaho Spud on May 11, 2013 at 5:57pm: I bought you flours. Nice!

Comment by Ruth Anthony-Gardner on May 11, 2013 at 12:27am

Comment by Joan Denoo on April 26, 2013 at 1:33pm

Spring Recipe: Ginger Lemonade

It looks delicious and I like both ginger and lemons.

Ingredients:

8 cups water

4 cups freshly squeezed lemon juice

1 cups sugar

3/4 cup honey (you can also use agave nectar)

2 lemons, thinly sliced

1/2 cup grated ginger

1 cup crushed ice

Instructions:

In a saucepan, combine water, sugar, and ginger over medium heat until sugar is dissolved.
Remove from heat, stir in lemon juice and honey.
Place in the refrigerator and let cool for about an hour.
When ready to serve, add ice and garnish with lemon slices.

*If the lemonade is not sweet enough for your taste, add fine sugar to the mixture until your taste is satisfied!

For another unique twist on this warm weather favorite, check out this Frozen Mint Limonada recipe by TheShiksa.com.

--Ginger Lemonade Recipe by Brittany Johnson. Reprinted with permission.

Comment by Joan Denoo on November 11, 2012 at 10:38pm: Dallas, I just made a Caesar salad with a 1 min egg and it is delicious. Thanks for reminding me. Just the right amount of flavor and a nice dressing.

Comment by Joan Denoo on November 11, 2012 at 9:41pm: Of course you know gooling should be googling.

Comment by Joan Denoo on November 11, 2012 at 9:41pm: No, I never have. There is a nice head of romaine in the frig, I have fresh eggs, and wonderful garlic out of my garden, so I think I will make it right now.

I've never eaten persimmons, so I can't help you there. You will find lots of information by gooling them. I learned they are of the Genus Diospyros = god + fire. I didn't know that!

Let me know if you try them.