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General tips

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!


Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.


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.


Cooking safety

Never fill a chip pan more than a third full of oil.
Consider using a thermostatically controlled deep fat fryer.





Corn and Zucchini Au Gratin with Chipotle Peppers
Corn and Zucchini Au Gratin with Chipotle Peppers Category Main Meal Recipes 
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Ingredients And Procedures

2 Tbs. corn oil

1 small onion -- diced

3 cups corn kernels -- fresh or frozen

2 small zucchinis -- grated

2 canned chipotles -- minced

1 cup Monterey jack cheese -- grated

2 eggs -- beaten

salt and pepper to taste 2 corn tortillas -- stale; ground

1. Preheat oven to 400 degrees. 2. In a large skillet heat oil over medium heat; add onion and saute until soft. 3. Stir in corn, zucchini and chipotles and cook for 6-7 minutes stirring often. 4. Remove from heat and stir in 3/4 cup of the cheese and the eggs, season to taste. 5. Spread corn mixture into a greased casserole. 6. Crumble stale corn tortillas (use tortilla chips if you have too), and mix with remaining cheese. 7. Sprinkle cheese/tortilla mixture over top and bake for 20 minutes until golden brown and heated through.

 
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