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.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Kitchen safety

Dry food before putting it in a deep fat fryer (water can make the oil explode).
Don't put oven gloves or tea towels down on the cooker after you've used them.

Polish Bigos (Sauerkraut Stew) Recipe

	Category	Stew Recipes
	Views	108
	Ratings	0

Ingredients And Procedures

4 lb Sauerkraut

1 lb Beef cubes

1 lb Smoked butt

1 lb Spareribs

1/4 lb Bacon

1 cn Tomatoes (large)

2 c Water

4 lb Cabbage head

1 lb Loin pork chops

1 lb Smoked kielbasa

1/2 c Onions (chopped)

1 oz Mushrooms (dried)

2 tb Flour

Brown the beef, pork and spareribs in a large heavey pot. Put the browned meats and the smoked butt with 1 cup of water into a separate, covered pan and simmer until tender, the pork chops about 1/2 hour, the butt about 1 hour, beef 1 1/2 to 2 hours and spareribs

2 hours.

Pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Chop the cabbage fine and add to sauerkraut. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer. In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture. Remove the meats from the second pan as they become tender. Cut away fat and bone and cut into small pieces. Add to sauerkraut mixture. Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot.

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<h1>Polish Bigos (Sauerkraut Stew)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 lb Sauerkraut <P>1 lb Beef cubes <P>1 lb Smoked butt <P>1 lb Spareribs <P>1/4 lb Bacon <P>1 cn Tomatoes (large) <P>2 c Water <P>4 lb Cabbage head <P>1 lb Loin pork chops <P>1 lb Smoked kielbasa <P>1/2 c Onions (chopped) <P>1 oz Mushrooms (dried) <P>2 tb Flour <P>Brown the beef, pork and spareribs in a large heavey pot. Put the browned meats and the smoked butt with 1 cup of water into a separate, covered pan and simmer until tender, the pork chops about 1/2 hour, the butt about 1 hour, beef 1 1/2 to 2 hours and spareribs <P>2 hours. <P>Pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Chop the cabbage fine and add to sauerkraut. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer. In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture. Remove the meats from the second pan as they become tender. Cut away fat and bone and cut into small pieces. Add to sauerkraut mixture. Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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