General tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Stewed Pork Intestine Over Wu-Ching Burner

	Category	Duck Recipes
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Ingredients And Procedures

1 ea Pork Intestine

5 oz Duck Blood Curd

1 ea Sour Cabbage

2 ea Red Chilies

1 ea Garlic Clove

3 tb Oil

3 ea Ginger Slices

5 ea Garlic Slices

1 tb Chili Nam Yuey

1 t Peppercorns

1 t Salt

1/2 c Soup Stock

1 tb Cornstarch Paste

2 t Sesame Oil

Rinse the pork intestine. Rub with salt to clean. Rinse again. Cut duck blood curd and sour cabbage into 1" cubes. Section the chilies and the garlic cloves. Cook the intestine in boiling water for a while. Cut into 1" long sections. Put it in a small pot with duck blood curd and sour cabbage. Heat oil in a wok. Stir-fry ginger, garlic, and Chili Nam Yuey. Add chilies, peppercorns, salt, sugar, and soup stock. Bring to a boil. Add cornstarch paste. Pour it into the small pot. Add garlic cloves and simmer for 40 minutes. Serve over the Wu-Ching burner. Drip some sesame oil on top before eating. Serve 4 as a main dish and 6 as an appetizer. Can be served with a crusty French baguette and a salad or served with broad noodles. From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James Lor.

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<h1>Stewed Pork Intestine Over Wu-Ching Burner</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 ea Pork Intestine <P>5 oz Duck Blood Curd <P>1 ea Sour Cabbage <P>2 ea Red Chilies <P>1 ea Garlic Clove <P>3 tb Oil <P>3 ea Ginger Slices <P>5 ea Garlic Slices <P>1 tb Chili Nam Yuey <P>1 t Peppercorns <P>1 t Salt <P>1/2 c Soup Stock <P>1 tb Cornstarch Paste <P>2 t Sesame Oil <P>Rinse the pork intestine. Rub with salt to clean. Rinse again. Cut duck blood curd and sour cabbage into 1" cubes. Section the chilies and the garlic cloves. Cook the intestine in boiling water for a while. Cut into 1" long sections. Put it in a small pot with duck blood curd and sour cabbage. Heat oil in a wok. Stir-fry ginger, garlic, and Chili Nam Yuey. Add chilies, peppercorns, salt, sugar, and soup stock. Bring to a boil. Add cornstarch paste. Pour it into the small pot. Add garlic cloves and simmer for 40 minutes. Serve over the Wu-Ching burner. Drip some sesame oil on top before eating. Serve 4 as a main dish and 6 as an appetizer. Can be served with a crusty French baguette and a salad or served with broad noodles. From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James Lor. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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