Food and cooking tips

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Hebal Vingars Recipe

	Category	Herb and Spice Recipes
	Views	170
	Ratings	0

Ingredients And Procedures

---------------------------JT'S SOUTHWEST VINGAR--------------------------- 8 c Dry basil leaves and blooms

2 Heads peeled garlic cloves

10 Dried red peppers

1 ga Red wine vinegar

----------------------------CHEF'S BLEND VINEGAR---------------------------- 4 c Dry rosemary

4 c Dry basil leaves

30 Stems of marjoram 6" long

2 Heads of garlic peeled

3 tb Crushed red pepper

1 ga Red wine vinegar

1. Put all the ingredients called for in the recipe of your choice,

except vinegar, in a one-gallon glass jar. 2. Heat the vinegar in a non-aluminum pot- but do not boil - and pour

about half over the herb mixture. 3.Crush and bruise the herbs with a wooden spoon to release their

flavor into the vingar. Top off the jar with the remaining vinegar. 4. Cover the glass jar with a non-metallic lid and store in a cool, dry

place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired.

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<h1>Hebal Vingars</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>---------------------------JT'S SOUTHWEST VINGAR--------------------------- 8 c Dry basil leaves and blooms <P>2 Heads peeled garlic cloves <P>10 Dried red peppers <P>1 ga Red wine vinegar <P>----------------------------CHEF'S BLEND VINEGAR---------------------------- 4 c Dry rosemary <P>4 c Dry basil leaves <P>30 Stems of marjoram 6" long <P>2 Heads of garlic peeled <P>3 tb Crushed red pepper <P>1 ga Red wine vinegar <P>1. Put all the ingredients called for in the recipe of your choice, <P>except vinegar, in a one-gallon glass jar. 2. Heat the vinegar in a non-aluminum pot- but do not boil - and pour <P>about half over the herb mixture. 3.Crush and bruise the herbs with a wooden spoon to release their <P>flavor into the vingar. Top off the jar with the remaining vinegar. 4. Cover the glass jar with a non-metallic lid and store in a cool, dry <P>place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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