General kitchen advice

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

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).

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!"

Giblet Gravy Recipe

	Category	Condiment Recipes
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Ingredients And Procedures

Giblets and neck from turkey 1/4 c Butter

1/4 c Flour

Salt and freshly ground -pepper Place giblets and neck from turkey in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Drain giblet stock and reserve. Cut giblets in small cubes and reserve. When turkey is done and removed from roasting pan, add at least 1 cup water to the pan. Blend water with drippings, stirring and scraping with a wooden spoon to loosen any browned bits that my have stuck to bottom of pan. The water and pan drippings together should equal 2 cups. Reserve this liquid. In a saucepan, melt butter. Whisk in flour and cook over medium heat until golden brown. Stir in reserved giblet stock and liquid from pan drippings. Stir constantly until thickened, to avoid lumping. Season with salt and pepper, stir in giblet cubes and serve with roast turkey. Makes 2 cups. Posted by Stephen Ceideberg; December 13 1991.

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<h1>Giblet Gravy</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Giblets and neck from turkey 1/4 c Butter <P>1/4 c Flour <P>Salt and freshly ground -pepper Place giblets and neck from turkey in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Drain giblet stock and reserve. Cut giblets in small cubes and reserve. When turkey is done and removed from roasting pan, add at least 1 cup water to the pan. Blend water with drippings, stirring and scraping with a wooden spoon to loosen any browned bits that my have stuck to bottom of pan. The water and pan drippings together should equal 2 cups. Reserve this liquid. In a saucepan, melt butter. Whisk in flour and cook over medium heat until golden brown. Stir in reserved giblet stock and liquid from pan drippings. Stir constantly until thickened, to avoid lumping. Season with salt and pepper, stir in giblet cubes and serve with roast turkey. Makes 2 cups. Posted by Stephen Ceideberg; December 13 1991. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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