General tips

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.

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Tom Yam Goong (Thai Hot & Sour Soup) Recipe

	Category	Soup Recipes
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Ingredients And Procedures

1 qt Water

2 Stalks lemon grass, cut

-into 1 1/2" lengths 4 Kaffir lime leaves, each

-torn off center spine 1 lg Shallot, peeled, sliced

6 sm Thai chiles

-OR 2 Serrano chiles, sliced

-lengthwise 1/2 lb Medium shrimp, peeled and

-deveined, tails left on 1/2 c Canned straw mushrooms

3 tb Lime juice

3 tb Fish sauce

1/2 t Salt

1 sm Firm tomato, cut into wedges

1 c Cilantro leaves

1 tb Chopped pak chee farang

Some Asian markets now carry bags of pak chee farang leaves. If you can't get them, omit, or add a little more cilantro. In some markets they are labled with their Vietnamese name, ngo gal. Place water in 3-quart saucepan. Add lemon grass, line leaves and shallot and bring to boil. Add chiles and shrimp. Cook 2 minutes. Add straw mushrooms, lime juice, fish sauce and salt. Add tomato and cook just until heated, not soft. Turn unstrained soup into serving bowl. (Do not eat lemon grass and lime leaves.) Top with pak chee farang and cilantro leaves. Each serving contains about: 91 calories; 892 milligrams sodium; 86 milligrams cholesterol; 1 gram fat; 8 grams carbohydrates; 13 grams protein; 0.77 grams fiber.

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<h1>Tom Yam Goong (Thai Hot & Sour Soup)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 qt Water <P>2 Stalks lemon grass, cut <P>-into 1 1/2" lengths 4 Kaffir lime leaves, each <P>-torn off center spine 1 lg Shallot, peeled, sliced <P>6 sm Thai chiles <P>-OR 2 Serrano chiles, sliced <P>-lengthwise 1/2 lb Medium shrimp, peeled and <P>-deveined, tails left on 1/2 c Canned straw mushrooms <P>3 tb Lime juice <P>3 tb Fish sauce <P>1/2 t Salt <P>1 sm Firm tomato, cut into wedges <P>1 c Cilantro leaves <P>1 tb Chopped pak chee farang <P>Some Asian markets now carry bags of pak chee farang leaves. If you can't get them, omit, or add a little more cilantro. In some markets they are labled with their Vietnamese name, ngo gal. Place water in 3-quart saucepan. Add lemon grass, line leaves and shallot and bring to boil. Add chiles and shrimp. Cook 2 minutes. Add straw mushrooms, lime juice, fish sauce and salt. Add tomato and cook just until heated, not soft. Turn unstrained soup into serving bowl. (Do not eat lemon grass and lime leaves.) Top with pak chee farang and cilantro leaves. Each serving contains about: 91 calories; 892 milligrams sodium; 86 milligrams cholesterol; 1 gram fat; 8 grams carbohydrates; 13 grams protein; 0.77 grams fiber. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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