General cooking tips

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Dieting tips

The Zone Diet
The Zone diet is a weight loss program initially advocated by Barry Sears in a number of books, publications and an accompanying website. The Zone diet is not particularly a fat reduction diet, nevertheless many zone diet fans discover that they manage to lose weight by following it.
The supposed science behind the Zone Diet is that if one were to control the levels of two important hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a consequence puts one's body in a state of equilibrium that is much more wholesome than it normally is, this is referred to as 'the zone'.
Sears alleges that if you get into this 'zone', your metabolism is much more efficient and, because of this, does not build up layers of fat.
The most important procedure of the diet is to control the precise ratio of carbs to proteins, and to dose yourself with large amounts of Omega 6 and omega 3 fish oils.

Golden Asparagus & Prosciutto Bundles Recipe

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Ingredients And Procedures

12 Thick or 24 thin stalks

-asparagus, trimmed 6 tb Unsalted butter

6 sl Prosciutto, halved crosswise

-(2-3 oz total) 1/2 c All purpose flour, for

-dredging 2 Eggs

1 tb Vegetable oil

Servings: 4 DIRECTIONS: Fill a large, high sided skillet with salted water and bring to a boil. Add the asparagus and cook until barely tender, about 10 minutes. Drain in a colander, refresh under cold water and drain again. Pat dry and spread on a platter. In a small saucepan, melt 3 Tbsp of the butter. Drizzle it over the asparagus. Wrap 1 piece of prosciutto around the middle of 1 thick or 2 thin asparagus stalks. Place the flour on a plate. Beat the eggs in a wide shallow bowl. Roll one of the asparagus bundles in the flour, then dip in the egg and return to the platter. Repeat with the remaining bundles. In a large skillet, heat the remaining 3 Tbsp butter and the oil over moderate heat. Working in batches, add the asparagus bundles and fry, turning once, until golden, about 4 minutes. Drain on paper towels; serve at once. Source: Food & Wine magazine, 10/90 From: Sallie Austin

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<h1>Golden Asparagus & Prosciutto Bundles</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>12 Thick or 24 thin stalks <P>-asparagus, trimmed 6 tb Unsalted butter <P>6 sl Prosciutto, halved crosswise <P>-(2-3 oz total) 1/2 c All purpose flour, for <P>-dredging 2 Eggs <P>1 tb Vegetable oil <P>Servings: 4 DIRECTIONS: Fill a large, high sided skillet with salted water and bring to a boil. Add the asparagus and cook until barely tender, about 10 minutes. Drain in a colander, refresh under cold water and drain again. Pat dry and spread on a platter. In a small saucepan, melt 3 Tbsp of the butter. Drizzle it over the asparagus. Wrap 1 piece of prosciutto around the middle of 1 thick or 2 thin asparagus stalks. Place the flour on a plate. Beat the eggs in a wide shallow bowl. Roll one of the asparagus bundles in the flour, then dip in the egg and return to the platter. Repeat with the remaining bundles. In a large skillet, heat the remaining 3 Tbsp butter and the oil over moderate heat. Working in batches, add the asparagus bundles and fry, turning once, until golden, about 4 minutes. Drain on paper towels; serve at once. Source: Food & Wine magazine, 10/90 From: Sallie Austin <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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