Cooking advice

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Weight loss info

The South Beach Diet
The South Beach diet is a diet system invented by Cardiologist arthur agatston which emphasizes that dieters should be eating "good carbs" instead of "bad carbs" and "good fats" instead of "bad fats"
Agatston developed his system for people who have cardiac problems, based on his analysis of scientific research completed on other dietary studies.
Examples of good foods include, lean cuts of beef, skinless poultry, fish, fat free cheese, pistachio nuts, lowfat yoghurt and some vegatables, such as asparagus, lettuce and water chestnuts.

Pressed Duck with Sweet and Sour Plum Sauce

	Category	Duck Recipes
	Views	34
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Ingredients And Procedures

5 lb Long Island duck, cleaned

1 tb Chinese five-spice powder

1 ts Salt

1 c Water chestnut powder

Boiling water Sweet and sour plum sauce Oil for deep frying Crushed toasted almonds Place duck in large kettle or Dutch oven with enough boiling water to cover. Add spices and salt and simmer covered until tender, about 1 to 1 1/4 hours. Remove duck from liquid and let cool.

Remove meat from bones and discard skin. Pour chestnut powder into small baking pan (an 8-inch aluminum pan works well; powder should be 1/2 to 1/4 inch deep). Press meat into powder. Cover and steam 30 minutes, or until powder has gelatinized into thick, heavy crust. Remove from steamer and let cool. Cover and chill until ready to complete. About 30 minutes before serving time, prepare sweet and sour plum sauce; set aside and keep warm. Warm a serving platter in low oven. Preheat oil in deep fryer to 375 F. Slice duck into bite-size chunks and fry quickly in batches until crisp and browned. Remove with slotted spoon and drain on paper towels. Repeat until cooking is completed. Serve immediately with sweet and sour plum sauce topped with nuts. From Bon Appetit's "Oriental Favorites."

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<h1>Pressed Duck with Sweet and Sour Plum Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>5 lb Long Island duck, cleaned <P>1 tb Chinese five-spice powder <P>1 ts Salt <P>1 c Water chestnut powder <P>Boiling water Sweet and sour plum sauce Oil for deep frying Crushed toasted almonds Place duck in large kettle or Dutch oven with enough boiling water to cover. Add spices and salt and simmer covered until tender, about 1 to 1 1/4 hours. Remove duck from liquid and let cool. <P>Remove meat from bones and discard skin. Pour chestnut powder into small baking pan (an 8-inch aluminum pan works well; powder should be 1/2 to 1/4 inch deep). Press meat into powder. Cover and steam 30 minutes, or until powder has gelatinized into thick, heavy crust. Remove from steamer and let cool. Cover and chill until ready to complete. About 30 minutes before serving time, prepare sweet and sour plum sauce; set aside and keep warm. Warm a serving platter in low oven. Preheat oil in deep fryer to 375 F. Slice duck into bite-size chunks and fry quickly in batches until crisp and browned. Remove with slotted spoon and drain on paper towels. Repeat until cooking is completed. Serve immediately with sweet and sour plum sauce topped with nuts. From Bon Appetit's "Oriental Favorites." <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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