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 Sentient Biped on November 24, 2011 at 10:51am

The current commercial banana variety is the Cavendish.  All Cavendish bananas are genetically identical, propagated asexually.  They don't make seeds, which is one reason we like them and the main reason they are susceptible to evolving diseases.  In the 1960s, the Gros Michel went through a similar crisis for the same reason.  From what I read, Gros Michel had a richer taste and the Cavendish is not as good, but who knows.  The same concept applies to the Irish potato famine, which killed millions, and the US Corn blight crisis.  There is work to develop disease resistant varieties but we may have to accept that the one variety that everyone likes now, is on the way out.

Comment by A Former Member on November 23, 2011 at 9:16am

Aaron, while that bacon explosion may be tasty, it is a very unappealing appearance.

Comment by A Former Member on November 23, 2011 at 9:14am

Is the End of the Banana Near?

Extinction of species is an unfortunate problem of homogenization. As we learn more about the environment, we as a society have begun to make changes in many areas of our life. We drive hybrids, have solar-powered garage doors, and recycle.

But yet, the food we eat is not often a topic of conversation. For years, horticultural experts have been warning about the potential demise — commercial extinction — of the humble banana. These so-called Cassandras were a bit ahead of the curve in terms of when this extinction was to take place, but the sad truth is, they are still right — the banana’s days are numbered.

There is only one commercially viable species of bananas. That means the entire banana crop is homogenized — all commercial farmers grow a single variety that has been proven to ship well while maintaining the best flavor. The problem with using a single strain of a plant species is that it leaves the entire crop vulnerable.

There is no diversity in the crop meaning that if something were to happen to this strain, bananas as a global commodity would become a thing of the past. One thing that science cannot do is predict how and when a virus or other pest will adapt to attack an organism. This is what has been slowly leading to the bananas demise. [continue]

Comment by Sentient Biped on November 5, 2011 at 9:15pm
I love to cook.  I like it more than I like eating.  I think I'll bake a cake tomorrow and take it to work for the break room.
Comment by Aaron Wiitanen on September 13, 2011 at 10:55pm
So im making this this tomorrow called a Bacon exPlosion! I know it's ridiculous but ehh. If your interested in this monstrosity hers the link:
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
Comment by One Manic Ninja on April 23, 2011 at 12:40pm
I thought I might a well post a little note here... I'm starting an underground restaurant. I'm in southern middle tn. It's called Poetry Reading. Http://poetryreading.info

If you are in the area and you' re interested, sign up & use the code NEXUS as your "password". Thanks!
Comment by Nory on April 23, 2011 at 12:30am
My love for delicious good food is just about as close as I come to religion.  I'm absolutely thrilled to find this group that combines atheism & food!
Comment by A Former Member on February 18, 2011 at 12:20pm
Yes, thanks OMN.
Comment by One Manic Ninja on February 18, 2011 at 12:18pm
@DallasGaytheist Flaxseed oil isn't a cooking oil, its more of a flavoring oil and used for the nutritive properies (omega 3 & 6). You use it like sesame oil - as a "garnish". I use it in smoothies and salad dressings. It has a nutty taste, which is nice in those things.   Keep it in the fridge to keep it fresh.... and always give it a sniff, it can go rancid more quickly than other oils.  Hope that helps.
Comment by A Former Member on February 18, 2011 at 10:43am
Has anyone ever cooked with flaxseed oil? If so, did you like it and does it alter the taste of your food?
 

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