General kitchen advice

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

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 Zone Diet
The Zone diet is a weight loss regime initially devised by Barry Sears in a number of books. The Zone diet is not particularly a weight reduction diet, but some people discover that they actually reduce a few pounds by following it.
The scientific theory behind the Zone Diet is that if one were to limit the amount of two key hormones, (insulin and glucogen), then anti-inflammatory chemicals are released which puts the body in a balanced state which is a lot more wholesome than it normally is, which, not surprisingly, is known as 'the zone'.
Sears claims that a body that is in 'the zone' is working at its most efficient and, because of this, doesn't need to build up stores of fat.
The key technique of the diet is to monitor and control the exact ratio of carbohydrates to proteins, and to ensure you get high levels of Omega 3 fish oils.

Bermuda Fish Chowder 2(The Reefs, Southamton, Bermuda) Recipe

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Ingredients And Procedures

1 1/2 lb Grouper, Wahoo, or other

-firm fish Celery, onion, carrot, -and leek, cut rough to -make stock Bay leaf, peppercorns, thyme 1 ea Carrot, large

1 ea Green pepper, large

2 ea Potatoes, large

2 ea Tomatoes, large

1 ea Onion, large

2 ea Stalks celery

4 oz Butter

4 oz Flour

3 oz Tomato paste

2 oz Black rum

1 x Salt and pepper to taste

2 oz Sherry peppers (liquid), or

-substitute 1 chili pepper

To a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any scum from surface. Let simmer for 20 to 25 minutes. While it is cooking, dice the rest of the vegetables to 1/2". Strain and set aside both the stock and the fish. When fish are cool, remove skin and discard, then remove and set aside all meat from fish carcasses. In the cleaned stockpot melt the butter and add the diced vegetables. Saute over medium heat for about 5 minutes. Add flour and stir for about 2 minutes on low heat. Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency. Bring to a boil and add tomato paste. Reduce heat and let simmer for 45 to 50 minutes. Just before it has cooked for 45 minutes, add fish, sherry peppers, and rum. Season to taste. Shared by Kim Canteenwalla, Chef de Cuisine, The REEFS, Southampton, Bermuda

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<h1>Bermuda Fish Chowder 2(The Reefs, Southamton, Bermuda)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 1/2 lb Grouper, Wahoo, or other <P>-firm fish Celery, onion, carrot, -and leek, cut rough to -make stock Bay leaf, peppercorns, thyme 1 ea Carrot, large <P>1 ea Green pepper, large <P>2 ea Potatoes, large <P>2 ea Tomatoes, large <P>1 ea Onion, large <P>2 ea Stalks celery <P>4 oz Butter <P>4 oz Flour <P>3 oz Tomato paste <P>2 oz Black rum <P>1 x Salt and pepper to taste <P>2 oz Sherry peppers (liquid), or <P>-substitute 1 chili pepper <P>To a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any scum from surface. Let simmer for 20 to 25 minutes. While it is cooking, dice the rest of the vegetables to 1/2". Strain and set aside both the stock and the fish. When fish are cool, remove skin and discard, then remove and set aside all meat from fish carcasses. In the cleaned stockpot melt the butter and add the diced vegetables. Saute over medium heat for about 5 minutes. Add flour and stir for about 2 minutes on low heat. Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency. Bring to a boil and add tomato paste. Reduce heat and let simmer for 45 to 50 minutes. Just before it has cooked for 45 minutes, add fish, sherry peppers, and rum. Season to taste. Shared by Kim Canteenwalla, Chef de Cuisine, The REEFS, Southampton, Bermuda <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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