General kitchen advice

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.


Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.


Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.














Cheese and Dijon Pretzels Recipe
Cheese and Dijon Pretzels Category Bread Recipes 
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Ingredients And Procedures

4 1/2 c Flour; all purpose

2 ts Sugar; granulated

1 ts -salt

1 tb Fleishmann's instant yeast -

1 1/4 c Cheddar cheese; shredded

1 2/3 c Milk

1/3 c Dijon mustard

Coarse salt; optional Sesame or poppy seeds; opt Reserve 1 cup flour. In large bowl, combine remaining flour (3 1/4 c), sugar, salt, yeast and cheese. heat milk and mustard until very warm (about 125F) and stir in dry ingredients. Mix in enough reserved flour to make soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover and let rest on floured surface 10 minutes. Divide dough into 16 equal pieces. Roll each piece into 20 inch rope. On lightly greased baking sheets, shape into pretzels; curve ends of each rope to make circle, cross ends at top, twist ends once and lay over bottom of each circle. Cover and let rise in warm, draft-free place 15 minutes. Brush tops with water and sprinkle with coarse salt and sesame or poppy seeds, if desired. Bake in preheated 375F oven 12 to 15 minutes or until golden. remove pretzels to cooling racks.

 
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