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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.

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A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

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Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

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Beef tips

Beef is much more prevalent in the North america than anyplace else in the whole world. If one were to add up all the steaks, burgers and chilis prepared on the planet, you would see that the United states consumes roughly 25% of the total amount.

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When buying beef, you are better giving your custom to a specialist butcher rather than a self-service store. A butcher should stock a wider range of beef cuts than the general food store, he will know the history of his meat, will have looked after it in the right manner, and he will probably be willing to give you a few hints on how best too cook it.

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Machacado(Mexican Mashed Beef Filling For Flour Tortillas)
Machacado(Mexican Mashed Beef Filling For Flour Tortillas) Category Beef Recipes 
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Ingredients And Procedures

3 lg Skirt steaks, cut into

-2-inch wide strips And long enough to fit in -skillet lengthwise, Scored at 2-inch intervals 2 tb Oil

6 Bell peppers, cut in half

-and seeded 8 lg Tomatoes, cut in half

13 Cloves garlic

Salt In a deep skillet, brown meat in oil, a few pieces at a time. When all meat is browned, return to pan. Add peppers, tomatoes with skin side up and garlic. Season with salt. Cover pan and cook over low heat about 1 hour or until meat os fork tender. Let cool. When cool enough to handle, shred beef and put in bowl. Take remaining ingredients in pan and puree in blender or food processor, a little at a time. Return pureed mixture and meat to skillet. Heat until mixture is bubbling, reduce heat and simmer approximately 30 minutes more. Test for any seasoning adjustments. Should have a good garlic flavor. Add more fresh, pressed garlic if necessary. Serve with hot flour tortillas. Can be scrambled with eggs for breakfast tacos. Can be frozen. Yield: 10 to 12 servings From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted: Karin Brewer, Cooking Echo, 8/92

 
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