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.

Spicy Shrimp Patties Recipe

	Category	Spicy Recipes
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Ingredients And Procedures

1 lb White fish fillets (sole,

-cod or whiting) 6 oz Cooked peeled shrimp,

-chopped 4 Green onions, chopped

1/4 c Vegetable oil

2 tb Chopped cilantro (fresh

-coriander) 1 tb Chopped fresh mint

1 Inch piece fresh gingerroot,

-grated 2 c Fresh white bread crumbs

Salt and red (cayenne) -pepper to taste 1 Egg yolk, beaten

2 tb Lemon juice

3/4 c Garbanzo bean flour

1 tb Ground coriander

1/2 c Water

Mint sprigs and lemon slices, to garnish Remove any skin and bones from fish, rinse and pat dry with paper towels. Mince fish, then transfer to a bowl. Stir in shrimp, green onions, gingerroot, cilantro, mint, 1/2 cup of breadcrumbs, salt and cayenne. Add egg yolk and lemon juice; mix well. Divide mixture into 16 equal portions and form into 1/2-inch thick rounds. Roll patties in

remaining bread crumbs to coat completely. Put flour, coriander, salt and cayenne in a small bowl; add water and mix to a smooth batter. Heat oil in a skillet. Dip patties in batter; fry 2 to 3 minutes on each side until golden brown. Drain on paper towels and serve hot, garnished with mint and lemon slices. Makes 4 servings. From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2] Courtesy of Shareware RECIPE CLIPPER 1.1

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<h1>Spicy Shrimp Patties</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb White fish fillets (sole, <P>-cod or whiting) 6 oz Cooked peeled shrimp, <P>-chopped 4 Green onions, chopped <P>1/4 c Vegetable oil <P>2 tb Chopped cilantro (fresh <P>-coriander) 1 tb Chopped fresh mint <P>1 Inch piece fresh gingerroot, <P>-grated 2 c Fresh white bread crumbs <P>Salt and red (cayenne) -pepper to taste 1 Egg yolk, beaten <P>2 tb Lemon juice <P>3/4 c Garbanzo bean flour <P>1 tb Ground coriander <P>1/2 c Water <P>Mint sprigs and lemon slices, to garnish Remove any skin and bones from fish, rinse and pat dry with paper towels. Mince fish, then transfer to a bowl. Stir in shrimp, green onions, gingerroot, cilantro, mint, 1/2 cup of breadcrumbs, salt and cayenne. Add egg yolk and lemon juice; mix well. Divide mixture into 16 equal portions and form into 1/2-inch thick rounds. Roll patties in <P>remaining bread crumbs to coat completely. Put flour, coriander, salt and cayenne in a small bowl; add water and mix to a smooth batter. Heat oil in a skillet. Dip patties in batter; fry 2 to 3 minutes on each side until golden brown. Drain on paper towels and serve hot, garnished with mint and lemon slices. Makes 4 servings. From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2] Courtesy of Shareware RECIPE CLIPPER 1.1 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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