General kitchen advice

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.

Buy Seasonal Food : Food in season is the best you can buy. 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.

Weight loss info

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the popular atkins diet is still widely used today. Although highly controversial, it enables weight loss but still allows you to eat many foods that are not normally available to dieters, such as bacon and egg and cheese.
With this diet you are supposed to eat fat and protein, it is the carbs that must be avoided. Because of this, it is known as a high protein, low carb, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
On the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The 'science' behind the atkins diet is that even though our bodies use both fats and carbs to burn into glucose, it is the carbohydrates which are burned initially. If we injest less carbohydrates, we will consume the fat we already carry and we will get rid of some fat. This is the bit that is divisive, not all specialists are in agreement and a good number of believe it can sometimes be unsafe.

Pork Stew with Prunes and Apricots Recipe

	Category	Stew Recipes
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Ingredients And Procedures

3 tb Flour

1/4 ts Garlic powder

1 lb Pork cut in 1" chunks

3 Stalks celery chopped

1 Medium onion chopped

1/2 ts Ground cumin

1/4 c Brandy

1 1/2 c Pitted prunes, halved

1/2 ts Paprika

1/4 ts Pepper

2 tb Oil

2 Carrots cut in 1/2" pieces

1/4 c Chopped fresh parsley

1/4 ts Ground allspice

2 c Chicken broth

1 c Dried apricot halves

In a plastic bag combine the flour, 1/4 tsp of the salt, paprika, garlic powder, and 1/8 tsp of the pepper. Add a few pieces of the meat, and shake in the flour until coated. Repeat with the remaining meat; set aside. In a heavy saucepan, heat oil over medium high heat. Add meat several pieces at a time and brown. Remove and set aside. Reduce heat to medium low and stir in celery, carrots, onion, parsley, cumin and allspice. Cook stirring, 5 minutes. Stir in brandy and cook 2 minutes. Add broth, pork, remaining 1/4 tsp of the salt and 1/8 tsp of the pepper. Bring to a boil. Cover and simmer 45 minutes, stirring occasionally. Add prunes and apri- cots, and cook 10 minutes or until fruits are tender. Serve over noodles. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup

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<h1>Pork Stew with Prunes and Apricots</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 tb Flour <P>1/4 ts Garlic powder <P>1 lb Pork cut in 1" chunks <P>3 Stalks celery chopped <P>1 Medium onion chopped <P>1/2 ts Ground cumin <P>1/4 c Brandy <P>1 1/2 c Pitted prunes, halved <P>1/2 ts Paprika <P>1/4 ts Pepper <P>2 tb Oil <P>2 Carrots cut in 1/2" pieces <P>1/4 c Chopped fresh parsley <P>1/4 ts Ground allspice <P>2 c Chicken broth <P>1 c Dried apricot halves <P>In a plastic bag combine the flour, 1/4 tsp of the salt, paprika, garlic powder, and 1/8 tsp of the pepper. Add a few pieces of the meat, and shake in the flour until coated. Repeat with the remaining meat; set aside. In a heavy saucepan, heat oil over medium high heat. Add meat several pieces at a time and brown. Remove and set aside. Reduce heat to medium low and stir in celery, carrots, onion, parsley, cumin and allspice. Cook stirring, 5 minutes. Stir in brandy and cook 2 minutes. Add broth, pork, remaining 1/4 tsp of the salt and 1/8 tsp of the pepper. Bring to a boil. Cover and simmer 45 minutes, stirring occasionally. Add prunes and apri- cots, and cook 10 minutes or until fruits are tender. Serve over noodles. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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