Information

THE KNIFE & FORK

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

Members: 156
Latest Activity: Jan 9

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

Discussion Forum

Cicadas taste like asparagus

Started by Ruth Anthony-Gardner. Last reply by Lillie Jul 30, 2013. 12 Replies

Rhubarb

Started by Sentient Biped May 14, 2013. 0 Replies

Tamales

Started by Sentient Biped. Last reply by Sentient Biped May 14, 2013. 5 Replies

Cicada & other unusual foods.

Started by Idaho Spud. Last reply by Idaho Spud Apr 18, 2013. 1 Reply

Looking for tofu recipies

Started by diane sholly. Last reply by Steph S. Jan 8, 2013. 1 Reply

Product Reviews

Started by A Former Member. Last reply by A Former Member Jun 5, 2012. 3 Replies

8 Food frauds on your shopping list

Started by A Former Member. Last reply by Steph S. Apr 22, 2012. 4 Replies

Government Subsidies and Our Food Bills

Started by A Former Member. Last reply by A Former Member Apr 21, 2012. 4 Replies

Losing 'Virginity': Olive Oil's 'Scandalous' Fraud

Started by A Former Member. Last reply by Sentient Biped Apr 7, 2012. 22 Replies

A Better Cheddar?

Started by A Former Member. Last reply by Sandi Jan 5, 2012. 39 Replies

$5424.81

Started by A Former Member. Last reply by Sandi Jan 5, 2012. 6 Replies

Meat-light, high protein food

Started by Louis. Last reply by Sandi Dec 19, 2011. 8 Replies

Tried And True Tricks From 'America's Test Kitchen'

Started by A Former Member. Last reply by Steph S. Dec 15, 2011. 1 Reply

The Ketchup Conundrum

Started by A Former Member. Last reply by Sentient Biped Dec 7, 2011. 3 Replies

The Toxic Potato !!

Started by VeganApe. Last reply by VeganApe Dec 2, 2011. 2 Replies

Fresh is out!

Started by Sandi. Last reply by Joan Denoo Dec 2, 2011. 17 Replies

Comfort Food

Started by Sentient Biped. Last reply by Sentient Biped Nov 23, 2011. 4 Replies

Comment Wall

Comment

You need to be a member of THE KNIFE & FORK to add comments!

Comment by A Former Member on August 19, 2009 at 7:03pm
Caitlin, you're not lying about foodgawker.com. My mouth was watering just visiting the homepage.
Comment by Jaume on August 18, 2009 at 6:23am
What about 'epicuriosity'?
Comment by A Former Member on August 15, 2009 at 4:49pm
Sounds yummy Kristy.
Comment by Chrys Stevenson on August 15, 2009 at 4:15pm
The roast was fabulous - one of the best things I've ever cooked. The milk curdled into a lovely cheesey curd and the whey was deeply flavoured with fennel seeds. I could have whizzed the sauce to smooth it, but we liked it as it was. I'll post the recipe later today.
Comment by Chrys Stevenson on August 15, 2009 at 12:31am
For dinner, I'm making a boneless rolled leg of pork, rubbed with lemon juice, zest, oil and seasonings, then baked slowly for 3 hours in a bath of full cream milk infused with fennel seeds, onion and rosemary. Served with roast potatoes and baked fennel. Hope it's as good as it sounds.
Comment by A Former Member on August 13, 2009 at 9:15am
@ Felch: Yeah, I think I might do that. I initially thought "latest post" might be nice, but perhaps not.
Comment by Фелч Гроган on August 12, 2009 at 8:58pm
D Man - you might want to change the way the forum sorts topics to "latest comments"
Comment by Jared Lardo on August 12, 2009 at 8:00pm
Really, with regard to a lot of food things, I feel like I'm trying to piece together a lost history. Somewhen I got inspired to "not be one of those men that rely on Hardee's to not starve", and so I embarked on a quest to conquer the kitchen. I ate from cans--still a step above Hardee's already as it requires a can opener, but I wanted more--the subtle flavors and expertise involved in pain-in-the-ass long-prep-time pieces of food with so many things to manage at once that a cook that pulls it off with moderate difficulty would be an expert general.

I hope this place helps me be the guy who makes biscuits while the other guys watch (mekin) football--and they'll smell so delicious that they'll all say "Yes, please!" and go wash their hands and stuff.
Comment by A Former Member on August 12, 2009 at 9:04am
Funny, Nerd. :)
Comment by ɟǝןıx dǝʇɹɐɹ on August 11, 2009 at 11:07pm
@Dallas: the dispute is not very important and I understood what you want to say but technically Méabh is right. "Omnis" means "every" and from here came the word "omnivore" (the other word is "vorare"-> deVOUR).
We eat "everything". You saying carnivores made me joke about following the middle way (which is not true from a vegetarian perspective).
I pity the poor plants... not only that vegetarians eat them more often but also the animals which were supposed to be sacrificed now are alive and chewing the vegetation. Isn't it anyone for the plants rights?
 

Members (154)

 
 
 

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