Cooking tips

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Safety in the kitchen

If the deep fat fryer oil starts to smoke don't put the food in. Turn off the heat and leave it to cool.
If you're called away from the cooker - by the phone, say, or by someone at the door - take pans off the heat. It's the easiest thing in the world to forget about them.

Red Curry Paste (Nam Prik Kaeng Daeng) Recipe

	Category	Condiment Recipes
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Ingredients And Procedures

2 ts Cumin seeds

1 ts Coriander seeds

8 Dried chilies

1/2 ts Finely chopped bergamot skin

1 ts Salt

1 ts Chopped lemon grass

2 tb Chopped shallots

1 tb Chopped garlic

1 tb Chopped galangal

1 tb Shrimp paste

Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste. This curry paste goes well with all meats. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.

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<h1>Red Curry Paste (Nam Prik Kaeng Daeng)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 ts Cumin seeds <P>1 ts Coriander seeds <P>8 Dried chilies <P>1/2 ts Finely chopped bergamot skin <P>1 ts Salt <P>1 ts Chopped lemon grass <P>2 tb Chopped shallots <P>1 tb Chopped garlic <P>1 tb Chopped galangal <P>1 tb Shrimp paste <P>Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste. This curry paste goes well with all meats. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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