Food and 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 : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).


Diet types

The low-cal diet

In short, the low calorie diet says that if you want to reduce weight, the most important step is to take in fewer calories than you burn up.

What is a calorie?
The calorie is the standard unit for energy measurement in dieting. A 'calorie' is the the energy required to increase the temperature of 1 gram of water by 1 degree centigrade at normal atmospheric pressure. If a meal contains more calories, then it will will give you more energy when your body converts it.

Low calorie foods include fresh green beans, carrots, guava, meals containing beef, and low-fat cheese.











Rangpur Lime Marmalade Recipe
Rangpur Lime Marmalade Category Condiment Recipes 
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Ingredients And Procedures

12 sm Rangpur limes

5 Lemons

4 1/2 c Sugar (2 1/4 lbs)

Makes about 6 half-pints. Wash and remove the seeds of the limes and lemons and put fruits through a food chopper or cut in small pieces. Measure the pulp and add 3 cups of water for each cup of pulp; let stand overnight. The next morning, boil the mixture, uncovered, in a preserving kettle about 20 minutes. Remove mixture to a bowl, cover and let stand again overnight The next morning, measure citrus mixture. Cooking batches of only 4 to 6 cups of fruit at a time, measure out 3/4 cup of sugar for each cup of fruit and combine fruit and sugar in a preserving kettle. Bring mixture slowly to a boil, stirring frequently until sugar has dissolved. Then boil rapidly for about 20 minutes until jellying point is reached. Test for jellying point with a jelly thermometer which should read 200 to 222 F, or with a spoon which, when dipped into mixture, has 2 drops form along the edge, come together and fall as 1 drop. Ladle into hot, sterilized jars and seal immediately. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to sea/l completely. Jams and Jellies - 1975

 
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