Cooking advice

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

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).

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Kitchen safety

Consider having a fire blanket in your kitchen, mounted on the wall where you can get to it instantly.
If a deep fat frying pan catches fire turn off the heat if it's safe to do so - but never lean over the pan to the controls.

Spicy Chinese Sauce Recipe

	Category	Spicy Recipes
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Ingredients And Procedures

1 tb Sichuan peppercorns, crushed

1 tb Minced fresh ginger

1 tb Minced garlic

6 tb Chinese black soy sauce

4 Scant tablespoons Chekiang

-vinegar or white rice -vinegar 4 1/2 ts Sugar

3 tb Sesame oil

1 ts Chili oil or cayenne pepper

-or Tabasco Mix all. Process just to blend, pour into a bowl and let stand until the sugar is completely dissolved. NOTE: The Chenkiang vinegar mentioned is somewhat similar to a thick malt type vinegar though it has more flavor. It has quite a unique and good taste. Any good Chinese market should have it. Posted by Stephen Ceideburg

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