General cooking tips

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.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

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.

German Stew Recipe

	Category	Stew Recipes
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Ingredients And Procedures

2 tb Salad oil

1 Clove garlic, crushed

8 1/2 c Beef broth or water

1/2 c White vinegar

2 ts Salt

1 1/2 lb Potatoes, peeled, cut in>>

Large chunks (4 cups). 1 c Sliced onion

3 lb Stew beef, cut 1" cubes

1 tb Sugar

1 Bay leaf

2 c Carrots, sliced

1 t Dill weed, crushed

1/4 c Water

1 tb Flour

Heat oil in lage saucepan. Add onion and garlic, saute until tender, about 5 minutes. Remove with slotted spoon. Add beef, saute until browned on all sides. Return onion to pot . Stir in broth, vinegar, sugar, salt and bay leaf. Bring to a boil. Reduce heat and simmer covered about 1 1/2hrs. until tender. Add potatoes, carrots and dill. Simmer covered until meat and vegetables are tender, about 20 minutes. Refrigerate overnight. Remove layer of fat. Simmer, stirring frequently, until heated through. Mix flour and 1/4 cup water. Stir in stew, mix well. Cook and stir about 2 minutes until thickened. A.O.--New Iberia, La.

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<h1>German Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 tb Salad oil <P>1 Clove garlic, crushed <P>8 1/2 c Beef broth or water <P>1/2 c White vinegar <P>2 ts Salt <P>1 1/2 lb Potatoes, peeled, cut in>> <P>Large chunks (4 cups). 1 c Sliced onion <P>3 lb Stew beef, cut 1" cubes <P>1 tb Sugar <P>1 Bay leaf <P>2 c Carrots, sliced <P>1 t Dill weed, crushed <P>1/4 c Water <P>1 tb Flour <P><P>Heat oil in lage saucepan. Add onion and garlic, saute until tender, about 5 minutes. Remove with slotted spoon. Add beef, saute until browned on all sides. Return onion to pot . Stir in broth, vinegar, sugar, salt and bay leaf. Bring to a boil. Reduce heat and simmer covered about 1 1/2hrs. until tender. Add potatoes, carrots and dill. Simmer covered until meat and vegetables are tender, about 20 minutes. Refrigerate overnight. Remove layer of fat. Simmer, stirring frequently, until heated through. Mix flour and 1/4 cup water. Stir in stew, mix well. Cook and stir about 2 minutes until thickened. A.O.--New Iberia, La. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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