General kitchen advice

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.


Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.


Weight loss

The Atkins’ Diet
Originating way back in the 1960s, the popular atkins diet achieved most of its fame during the last few years. Having many well known film stars amongst its supporters, it claims to allow weight reduction whilst still eating many foods that are not normally available to dieters, such as bacon and egg and cheese.
On the atkins diet you are encouraged to eat meat and fat, it is the carbs that must be avoided. It is often referred to as a low carbohydrate/high protein, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.













B/M "Sour" Sourdough Recipe
B/M Category Bread Recipes 
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Ingredients And Procedures

-Anna Ellis DTXT63A 1 1/4 c Sourdough starter

1/2 c Water

3 c Bread flour

1 tb Melted margarine

2 tb Sugar

1 1/2 ts Salt

2 ts Yeast

This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty.

 
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