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 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:

  1. In a saucepan, combine water, sugar, and ginger over medium heat until sugar is dissolved.
  2. Remove from heat, stir in lemon juice and honey.
  3. Place in the refrigerator and let cool for about an hour.
  4. 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. 

Comment by A Former Member on November 11, 2012 at 6:54pm

Joan, this reminds me. Did you ever try making Caesar dressing by par-cooking the eggs like a Hollendaise sauce?

Comment by A Former Member on November 11, 2012 at 6:53pm

I noticed they had persimmons at the grocery store, but I have never eaten one. Does anyone have any experience with persimmons, and if so what do you do with them, or how do you eat them?

Comment by Steph S. on May 20, 2012 at 11:49pm

Sounds wonderful Joan. Pass me some through the computer.

Comment by Joan Denoo on May 20, 2012 at 8:19pm

Grilled Asparagus and Steak Salad with Hoisin Vinaigrette

I made Hoisin Vinaigrett and tossed on a veg. salad. Delicious!

 

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