Cooking tips

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

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.

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Pickled Pork Snouts (Kilawin) Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

1 lb Pork snout (or 1 pkg)

1/2 c Palm Vinegar

1/4 c Soy sauce

1/2 ts Cracked pepper corns or

-ground black pepper 1 md Chopped onion

-or green onions 4 Clove minced garlic

2 ea Sliced fresh Jalapenos

1 pk Fried cubed tufu

Green papaya, shredded -(optional) Clean hairs from pork snouts by scrapping them with a knife. Remove excess fat. When snouts are clean put the them in a pot and cover with enough water to boil. When you think that the snouts are tender and soft let them cool off and then cut the snouts into inch size pieces. Mix the rest of the ingredients in with the cut snouts. Taste a little bit so you can see if you need to add more of one or two of the ingredients to suit your taste.

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<h1>Pickled Pork Snouts (Kilawin)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Pork snout (or 1 pkg) <P>1/2 c Palm Vinegar <P>1/4 c Soy sauce <P>1/2 ts Cracked pepper corns or <P>-ground black pepper 1 md Chopped onion <P>-or green onions 4 Clove minced garlic <P>2 ea Sliced fresh Jalapenos <P>1 pk Fried cubed tufu <P>Green papaya, shredded -(optional) Clean hairs from pork snouts by scrapping them with a knife. Remove excess fat. When snouts are clean put the them in a pot and cover with enough water to boil. When you think that the snouts are tender and soft let them cool off and then cut the snouts into inch size pieces. Mix the rest of the ingredients in with the cut snouts. Taste a little bit so you can see if you need to add more of one or two of the ingredients to suit your taste. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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