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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.

Par-Cooked Balti Meat (From Chapmans Balti Curry Cookbook) Recipe

	Category	Lamb Recipes
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Ingredients And Procedures

6 lb Meat (lamb, beef, pork),

-cut into 1/4 inch cubes, -weighed after cubing 1 pt Stock or water

4 tb Balti masala paste

Preheat the oven to 375F. Bring the stock or water to the boil in a large lidded casserole dish. Add the meat and masala paste and simmer, stirring occasionally. Cover and put in the oven, and cook for 20 minutes. Inspect it and add water if needed. Cook for another 20 minutes and test the meat for tenderness: it should still "resist" a little and feel not quite ready. If it's reached this stage, remove the casserole from the oven, remove the meat, cool it, package it in plastic containers or Ziploc bags, and freeze: or refrigerate until needed (if you're going to need it in no more than 8 hours). Reserve the stock: it too can be frozen and added to Balti sauce or curry sauce as desired.

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<h1>Par-Cooked Balti Meat (From Chapmans Balti Curry Cookbook)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 lb Meat (lamb, beef, pork), <P>-cut into 1/4 inch cubes, -weighed after cubing 1 pt Stock or water <P>4 tb Balti masala paste <P>Preheat the oven to 375F. Bring the stock or water to the boil in a large lidded casserole dish. Add the meat and masala paste and simmer, stirring occasionally. Cover and put in the oven, and cook for 20 minutes. Inspect it and add water if needed. Cook for another 20 minutes and test the meat for tenderness: it should still "resist" a little and feel not quite ready. If it's reached this stage, remove the casserole from the oven, remove the meat, cool it, package it in plastic containers or Ziploc bags, and freeze: or refrigerate until needed (if you're going to need it in no more than 8 hours). Reserve the stock: it too can be frozen and added to Balti sauce or curry sauce as desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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