General cooking tips

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

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.

Malaysian Stir-Fried Beef with Vegetables Recipe

	Category	Beef Recipes
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Ingredients And Procedures

1 lb Flank steak

2 ts Cornstarch

1 t Brown sugar

5 tb Soy sauce

1/4 c Peanut oil

1 c Cauliflower, small florets

1/2 c Green pepper, thinly sliced

1 c Carrots, matchstick size

1 c Mushrooms, sliced thin

1 c Bean sprouts, fresh

2 ts Ginger, fresh grated

2 ts Garlic, minced

1. Place the steak on a flat surface and, using a

sharp knife, cut against the grain into slices about 2-in. wide. Slice each piece of steak horizontally

into 2 or 3 pieces. Stack the slices and cut into 1/4-in. strips. 2. Add the cornstrach to the steak and

toss to coat. Place the steak in a bowl and sprinkle over the sugar and soy sauce. Set aside. 3. Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper and carrot. Cook, stirring, until crisp-tender. 4. Add the mushrooms and cook, stirring, about 30 sec. longer. Add the bean sprouts and stir-fry for a few sec. longer. 5. Remove the vegetables with a slotted spoon and set aside. 6. Add the remaining oil to the wok or skillet. When it is very hot, add the ginger and garlic and cook, stirring, for a few sec. Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1-2 min. 7. Return the vegetables to the wok and toss quickly over high heat, then serve.

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<h1>Malaysian Stir-Fried Beef with Vegetables</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 lb Flank steak <P>2 ts Cornstarch <P>1 t Brown sugar <P>5 tb Soy sauce <P>1/4 c Peanut oil <P>1 c Cauliflower, small florets <P>1/2 c Green pepper, thinly sliced <P>1 c Carrots, matchstick size <P>1 c Mushrooms, sliced thin <P>1 c Bean sprouts, fresh <P>2 ts Ginger, fresh grated <P>2 ts Garlic, minced <P><P>1. Place the steak on a flat surface and, using a <P>sharp knife, cut against the grain into slices about 2-in. wide. Slice each piece of steak horizontally <P>into 2 or 3 pieces. Stack the slices and cut into 1/4-in. strips. 2. Add the cornstrach to the steak and <P>toss to coat. Place the steak in a bowl and sprinkle over the sugar and soy sauce. Set aside. 3. Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper and carrot. Cook, stirring, until crisp-tender. 4. Add the mushrooms and cook, stirring, about 30 sec. longer. Add the bean sprouts and stir-fry for a few sec. longer. 5. Remove the vegetables with a slotted spoon and set aside. 6. Add the remaining oil to the wok or skillet. When it is very hot, add the ginger and garlic and cook, stirring, for a few sec. Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1-2 min. 7. Return the vegetables to the wok and toss quickly over high heat, then serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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