Food tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Basic Stock Recipe

	Category	Rice Recipes
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Ingredients And Procedures

1 1/2 lb Chicken pieces

1 1/2 lb Pork spareribs

15 c Water

3 (to 4) pieces fresh ginger,

Unpeeled and crushed 3 (to 4) scallions, each tied

Into a knot 3 T (to 4T) Chinese rice wine or

Dry sherry

Trim off any excess fat from the chicken and spareribs. With a sharp knife, chop them into large pieces.

Place the chicken and spareribs in a large pot or pan with the water. Add the ginger and scallion knots.

Bring to a boil and, using a strainer, skim off the froth. Reduce the heat and simmer, uncovered, for 2-3 hours.

Strain the stock, discarding the chicken, pork, ginger, and scallions; add the wine or sherry and return to a boil. Simmer for 2-3 minutes. Refrigerate the stock when cool. It will keep for up to 4-5 days. Alternatively, it can be frozen in small containers and defrosted when required.

Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven Wheeler, page 22

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<h1>Basic Stock</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P><P>1 1/2 lb Chicken pieces <P>1 1/2 lb Pork spareribs <P>15 c Water <P>3 (to 4) pieces fresh ginger, <P>Unpeeled and crushed 3 (to 4) scallions, each tied <P>Into a knot 3 T (to 4T) Chinese rice wine or <P>Dry sherry <P>Trim off any excess fat from the chicken and spareribs. With a sharp knife, chop them into large pieces. <P>Place the chicken and spareribs in a large pot or pan with the water. Add the ginger and scallion knots. <P>Bring to a boil and, using a strainer, skim off the froth. Reduce the heat and simmer, uncovered, for 2-3 hours. <P>Strain the stock, discarding the chicken, pork, ginger, and scallions; add the wine or sherry and return to a boil. Simmer for 2-3 minutes. Refrigerate the stock when cool. It will keep for up to 4-5 days. Alternatively, it can be frozen in small containers and defrosted when required. <P>Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven Wheeler, page 22 <P>----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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