Food and cooking tips

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

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.

Dieting tips

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet is still one of the most popular diets today. Having many well known film stars amongst its supporters, it claims to allow fat reduction whilst encouraging you to eat many of the foods you love, such as lamb and hard cheese.
With the atkins diet you are supposed to eat fat and protein, it is the carbs that are on the banned list. It is referred to as a low carb/high protein, 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 continues to be nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

German-Style Mustard

	Category	Sauce Recipes
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Ingredients And Procedures

1/4 c Yellow mustard seed

2 tb Black or brown mustard seed,

-heaping 1/4 c Dry mustard

1/2 c Water

1 1/2 c Cider vinegar

1 sm Onion chopped

2 tb Firmly packed brown sugar

1 ts Salt

2 Garlic gloves, minced or

-pressed 1/2 ts Ground cinnamon

1/4 ts Ground allspice

1/4 ts Dried tarragon leaves

1/8 ts Turmeric

Adapted from Gift Ideas from the Kitchen In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart non-aluminim pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours,adding additional vinegar if neccesary in order to maintain enough liquid to cover seeds. Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will thicken considerably upon standing. If it gets too thick after a few days,stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days

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<h1>German-Style Mustard</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 c Yellow mustard seed <P>2 tb Black or brown mustard seed, <P>-heaping 1/4 c Dry mustard <P>1/2 c Water <P>1 1/2 c Cider vinegar <P>1 sm Onion chopped <P>2 tb Firmly packed brown sugar <P>1 ts Salt <P>2 Garlic gloves, minced or <P>-pressed 1/2 ts Ground cinnamon <P>1/4 ts Ground allspice <P>1/4 ts Dried tarragon leaves <P>1/8 ts Turmeric <P>Adapted from Gift Ideas from the Kitchen In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart non-aluminim pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours,adding additional vinegar if neccesary in order to maintain enough liquid to cover seeds. Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will thicken considerably upon standing. If it gets too thick after a few days,stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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