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Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

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Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

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Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

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About beef

When buying beef steak you are better giving your custom to a high street butcher instead of a generic food store. A specialist butcher will more often than not have a more extensive range of cuts than the supermaket, he will be more proud of the quality of his meat, is likely to have hung it properly, and he will usually be proud to help you with advice on a few cooking tips.

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Beef is much more prominent in the North america than anywhere else in the world. If one were to add up the beef cooked in the world, you would discover that the 'u.s.' is responsible for upto 25% of the total.

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Szechuan Pepper Beef
Szechuan Pepper Beef Category Beef Recipes 
Views 177 
Ratings 0 
Ingredients And Procedures

1 tbsp szechuan peppercorns

3 tbsp vegetable oil

1 lb rump or fillet steak -- thin strips across

grain 1 large sweet pepper -- strips

2 red chiles -- finely chopped

1 inch fresh ginger -- matchsticks

2 cloves garlic -- crushed

2 tsp cornstarch

1/4 cup water

3 tbsp shoyu

2 tsp brown sugar

1. Prepare the sauce. Mix cornstarch to thin paste with water, then stir in shoyu and sugar. Set aside. 2. Heat wok until hot. Add peppercorns and dry-fry over gentle heat for 1-2 mins. Remove and crush in mortar and pestle. Set aside. 3. Add half of oil to wok and heat over moderate heat until hot. Add beef and peppercorns, increase heat to high and stir-fty for 3-4 mins until beef is browned. Remove wok from heat and tip beef and juices into bowl. Set aside. 4. Return wok to moderate heat. Add remaining oil and heat until hot. Add pepper, chiles, ginger and garlic and stir-fry for 2-3 mins until softened, taking care not to let ingredients brown. 5. Return beef and its juices to wok and stir to mix with vegetables. Stir sauce to mix, then pour over been and vegetables. Increase heat tio high and toss until beef is hot and all ingredients ar combined. Serve immediatly.

 
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