Cooking advice

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.

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.

Dieting 101

The South Beach Diet
The South Beach diet is a weight loss system created by Cardiologist arthur agatston which emphasizes the consumption of "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Doctor agatston developed the south beach diet for people who have cardiac problems, as a consequence of his detailed study of scientific data completed on other weight loss studies.
Approved foods include, veal cutlets, chicken breast, fish, fat-free cheeses, peanuts, lowfat yoghurt and some vegatables, such as asparagus, cucumbers and mushrooms.

Puff Pastry - Master Chefs Recipe

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Ingredients And Procedures

-- julienne strips 1 c Champagne OR

1 c Wine, white, dry

1 c Cream, whipping

1 tb Vinegar, wine, white

1 ts Seeds, caraway

1/2 ts Salt

Pepper, black 4 c Flour, all purpose

1 1/2 ts Salt

1 c Water, cold

1 lb Butter, unsalted, chilled,

-- cut into pieces This recipe produces a "double batch" for most recipes in the database. Cut all of the ingredients in half if you're only doing one recipe. Set aside about 1/2 cup of flour on a work surface. Place the remaining flour with the salt in a mixing bowl or mixer. Add 1/4 c (1/2 stick) of the butter and cut the mixture together until crumbly. Add just enough cold water so mixture can be gathered together in a ball. Cut a cross into the top of the ball, and place it in a covered bowl and chill for about 30 minutes. Place the remaining butter on the work surface with the reserved flour. Toss the butter to coat. Use the heel of your hand to work the flour into the butter then place the butter-flour mixture on a sheet of waxed paper, cover with a second sheet and press the mixture into a flat square. Refrigerate just until the butter-flour mixture is approximately the same consistency as refrigerated dough. Roll the dough into a cloverleaf shape, with 4 "leaves" extending diagonally from the center. Place the butter flour mixture in the center, then fold each "leaf" over, forming a neat, square package with the leaves slightly overlapping. Roll the dough on a lightly floured surface into a large rectangle with the short end toward you. Fold into thirds as you would a letter. Rotate the dough 1/4 turn so that the open side is at the right (this is called a single turn). Repeat rolling the dough into a large rectangle, folding into thirds and rotating 1/4 turn. Wrap dough and chill 1 hour or longer. Give the dough 2 more sets of 2 single turns, always beginning and ending with the open side at the right. Refrigerate 1 hour or longer between each set of 2 turns. After final set of turns (6 single turns in all), wrap and refrigerate dough again for at least 1 hour. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York

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<h1>Puff Pastry - Master Chefs</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-- julienne strips 1 c Champagne OR <P>1 c Wine, white, dry <P>1 c Cream, whipping <P>1 tb Vinegar, wine, white <P>1 ts Seeds, caraway <P>1/2 ts Salt <P>Pepper, black 4 c Flour, all purpose <P>1 1/2 ts Salt <P>1 c Water, cold <P>1 lb Butter, unsalted, chilled, <P>-- cut into pieces This recipe produces a "double batch" for most recipes in the database. Cut all of the ingredients in half if you're only doing one recipe. Set aside about 1/2 cup of flour on a work surface. Place the remaining flour with the salt in a mixing bowl or mixer. Add 1/4 c (1/2 stick) of the butter and cut the mixture together until crumbly. Add just enough cold water so mixture can be gathered together in a ball. Cut a cross into the top of the ball, and place it in a covered bowl and chill for about 30 minutes. Place the remaining butter on the work surface with the reserved flour. Toss the butter to coat. Use the heel of your hand to work the flour into the butter then place the butter-flour mixture on a sheet of waxed paper, cover with a second sheet and press the mixture into a flat square. Refrigerate just until the butter-flour mixture is approximately the same consistency as refrigerated dough. Roll the dough into a cloverleaf shape, with 4 "leaves" extending diagonally from the center. Place the butter flour mixture in the center, then fold each "leaf" over, forming a neat, square package with the leaves slightly overlapping. Roll the dough on a lightly floured surface into a large rectangle with the short end toward you. Fold into thirds as you would a letter. Rotate the dough 1/4 turn so that the open side is at the right (this is called a single turn). Repeat rolling the dough into a large rectangle, folding into thirds and rotating 1/4 turn. Wrap dough and chill 1 hour or longer. Give the dough 2 more sets of 2 single turns, always beginning and ending with the open side at the right. Refrigerate 1 hour or longer between each set of 2 turns. After final set of turns (6 single turns in all), wrap and refrigerate dough again for at least 1 hour. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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