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Cooking tips

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.


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).


Losing weight

Low calorie diet

Put simply, low calorie diet is based on the fact that if you want to lose weight, it is essential to consume fewer calories than your body normally needs.

What is a calorie?
The calorie is the standard unit for energy measurement in dieting. The 'calorie' is the the energy required to increase the temperature of 1 gram of water by 1 degree centigrade at normal atmospheric pressure. If your meal has more calories, then it will turn into more energy to use when your body converts it.

Low-cal foods include broccoli, swede, guava, steak and burger based meals, and white eggs.








Lamb Stock - Master Chefs Recipe
Lamb Stock - Master Chefs Category Basic Recipes 
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Ingredients And Procedures

Bones and trimmings from -- 2 racks of Lamb 1/2 c Water, plus more as

-- needed 1 c Tomato, fresh or canned

1 md Onion, chopped

2 lg Carrots, chopped

2 ea Celery, stalks, trimmed

-- and chopped 5 ea Garlic, cloves, chopped

1 ea Thyme, fresh, sprig OR

1/2 ts Thyme, dried

2 ea Bay leaves

6 ea Peppercorns, black

Preheat the oven to 400 F. In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally. Transfer bones and trimmings to a stockpot, and degrease the roasting pan. Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits. Pour these deglazed juices into the stockpot. Add remaining ingredients and water to cover. Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently. Strain stock into bowl through a colander lined with double layer of dampened cheesecloth. Gently press solids to extract all of the liquid, discard the solids. Cool. Remove fat from surface. Stock can be stored for up to a week in a refrigerator. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York

 
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