Cooking advice

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.


Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.


Dieting 101

The South Beach Diet
The South Beach diet is a weight loss system created by Cardiologist arthur agatston which emphasizes the consumption of "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Doctor agatston developed the south beach diet for people who have cardiac problems, as a consequence of his detailed study of scientific data completed on other weight loss studies.
Approved foods include, veal cutlets, chicken breast, fish, fat-free cheeses, peanuts, lowfat yoghurt and some vegatables, such as asparagus, cucumbers and mushrooms.











Basic Broth (Brodo Di Carne Mista) Recipe
Basic Broth (Brodo Di Carne Mista) Category Chicken Recipes 
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Ingredients And Procedures

1 lg Onion

1 lb Chicken necks and wings

1/2 lb Beef short ribs

1/2 lb Veal bones

1 tb Salt

2 Celery sticks

2 lg Carrots

1/2 sm Celery root (about 3 1/4 oz)

1 md Bunch flat-leaf parsley

-(about 3 oz) 4 md Garlic cloves

4 Balck peppercorns

PREPARATION and COOKING: Adjust oven rack to high position and heat the broiler. Peel and halve the onion and broil until charred; set aside. Remove fat from chicken parts and beef ribs. Put them and veal bones in a 6-quart soup kettle with salt and 4 quarts of cold water. Slowly bring to a

boil. Halve the celery and carrots, quarter the celery root; add them to the soup kettle along with the remaining ingredients and simmer for 3 1/2 to 4 hours, skimming frequently until stock reduces to 2 quarts. Strain broth, discarding solids. (Can cool, cover, and refrigerate for up to 4 days or freeze for up to 1 month.) Makes 2 quarts [COOKS; Jan/Feb P38 ] Posted by Fred Peters.

 
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