General tips

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!


Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.


One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.


Cooking safety

Never fill a chip pan more than a third full of oil.
Consider using a thermostatically controlled deep fat fryer.











Currant Syrup Recipe
Currant Syrup Category Drink Recipes 
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Ingredients And Procedures

3 lb Currants; white or red

1 lb Raspberries

1 lb Cherries, sour

Sugar; see below "This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened." Add several tbsps to glass and fill with cold water or sparkling water and ice. Mash the fruits together and let them stand in a warm place for a day. Strain the juice into a nonreactive pan, and add 4 cups (1 lite) of sugar to each 2 1/2 cups (625 ml) of liquid; place over low heat or inside a pan partly filled with simmering water and stir to dissolve the sugar. Cool the syrup, then skim it, pour it into bottles and cork them tightly. MAKES: about 7 cups, 1 3/4 litres SOURCE: _The Book of One Hundred Beverages_ by William Bernhardt

 
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