Food and cooking tips

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Diet types

The Glycaemic Index Diet
The gi (or glycaemic index) diet is based on the gi index, a list of types of food and a score illustrating the ease with which the energy of the food type gets converted to glucose in your system. The believe is that slow acting types of food (ie those foods with a low Gi score), suppress your appetite and mean that you can eat fewer food without being miserabl;e.
It is also beneficial for people with diabetes, as the low GI food types are beneficial in preventing rises in blood glucose levels.

Egg Foo Yung No. 2

	Category	Chicken Recipes
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Ingredients And Procedures

4 Eggs

2 c Bean sprouts, bite sz pces

1/4 Sm. white onion, chopped

1 Green onion, chopped

2 tb Flour

1/4 ts Salt

1/4 c Vegetable oil

Gravy 2 tb Vegetable oil

2 tb Flour

1 c Chicken broth

1 tb Oyster sauce

1 ts Dry sherry

1/4 ts Salt

1/4 ts White pepper

Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or heavy skillet over moderate heat until hot. Add 2 T oil and heat. Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook until the underside is brown, turn over, add the remaining 2 T oil, and continue cooking for 6 to 7 minutes. Remove and drain. Lightly score the top of each patty with an "X" and arrange on serving platter. Pour gravy over all and serve. To make gravy: Mix oil & flour in a pre-heated skillet and cook over medium heat to make a roux. Gradually stir in broth along with remaining gravy ingredients, cooking until a gravy consistency is reached. To vary the gravy, add diced cooked chicken, pork or shrimp to it. From Chef Chu's Distinctive Cuisine of China, Harper & Row.

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<h1>Egg Foo Yung No. 2</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Eggs <P>2 c Bean sprouts, bite sz pces <P>1/4 Sm. white onion, chopped <P>1 Green onion, chopped <P>2 tb Flour <P>1/4 ts Salt <P>1/4 c Vegetable oil <P>Gravy 2 tb Vegetable oil <P>2 tb Flour <P>1 c Chicken broth <P>1 tb Oyster sauce <P>1 ts Dry sherry <P>1/4 ts Salt <P>1/4 ts White pepper <P>Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or heavy skillet over moderate heat until hot. Add 2 T oil and heat. Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook until the underside is brown, turn over, add the remaining 2 T oil, and continue cooking for 6 to 7 minutes. Remove and drain. Lightly score the top of each patty with an "X" and arrange on serving platter. Pour gravy over all and serve. To make gravy: Mix oil & flour in a pre-heated skillet and cook over medium heat to make a roux. Gradually stir in broth along with remaining gravy ingredients, cooking until a gravy consistency is reached. To vary the gravy, add diced cooked chicken, pork or shrimp to it. From Chef Chu's Distinctive Cuisine of China, Harper & Row. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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