General kitchen advice

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Citrus Pudding-Cake Recipe

	Category	Baking Recipes
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Ingredients And Procedures

3/4 cup sugar

1/4 cup all-purpose flour

1/8 teaspoon salt

1 cup milk

3 large eggs -- separated

4 tablespoons margarine or butter -- melted

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

2 teaspoons grated orange peel

1. Preheat oven to 350 degrees. Grease 8" by 8" glass baking dish. In large bowl, combine sugar, flour, and salt. With wire whisk, beat in milk, egg yolks, melted margarine or butter, lemon juice, orange juice, and orange peel.

2. In small bowl, with mixer at high speed, beat egg whites until soft peaks form. Fold one-fourth of whites into orange mixture; gently fold in remaining whites. Pour batter into baking dish.

3. Set baking dish in roasting pan; place on oven rack. Carefully pour boiling water into roasting pan to come halfway up sides of baking dish. Bake 40 minutes or until top is golden and set (dessert will separate into pudding and cake layers). Cool in pan on wire rack 10 minutes, then serve right away.

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<h1>Citrus Pudding-Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3/4 cup sugar <P>1/4 cup all-purpose flour <P>1/8 teaspoon salt <P>1 cup milk <P>3 large eggs -- separated <P>4 tablespoons margarine or butter -- melted <P>1/4 cup fresh lemon juice <P>1/4 cup fresh orange juice <P>2 teaspoons grated orange peel <P><P>1. Preheat oven to 350 degrees. Grease 8" by 8" glass baking dish. In large bowl, combine sugar, flour, and salt. With wire whisk, beat in milk, egg yolks, melted margarine or butter, lemon juice, orange juice, and orange peel. <P>2. In small bowl, with mixer at high speed, beat egg whites until soft peaks form. Fold one-fourth of whites into orange mixture; gently fold in remaining whites. Pour batter into baking dish. <P>3. Set baking dish in roasting pan; place on oven rack. Carefully pour boiling water into roasting pan to come halfway up sides of baking dish. Bake 40 minutes or until top is golden and set (dessert will separate into pudding and cake layers). Cool in pan on wire rack 10 minutes, then serve right away. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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