General kitchen advice

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

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The Atkins’ Diet
Originating way back in the 1960s, the atkins diet is still widely used today. Although highly controversial, it allows fat reduction but still allows you to eat foods that are normally considered bad for diets, for example fatty meat and hard cheese.
Unlike other diets, on the atkins diet you are encouraged to eat meat and fat, it is carbohydrates that need to be avoided. Because of this, it is known as a high protein, low carb, diet.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, on the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Chile-Fried Squid (Sambal Cumi-Cumi) Recipe

	Category	Condiment Recipes
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Ingredients And Procedures

1/2 lb Squid

1/2 c Diced onion

2 Cloves garlic, minced

3 Or 4 semi-hot fresh red

-chiles, minced, or 1 -teaspoon sambal ulek 1/2 ts Kosher salt

2 tb Oil

1 ts Paprika, if needed

2 tb Tamarind Water or lemon

-juice In its most authentic form, this sambal is bright red with chile and quite hot. If you prefer it a little milder, use fresh chiles that are not too hot, such as the milder strain of jalapenos now on the market; otherwise, use less chile and make up the color difference with paprika. [Personally, I'd use crushed and soaked annatto seeds. They add red color without the paprika taste. S.C.] 1. Clean squid. Remove purplish outer skin and cut sacs into rings.

2. To prepare in a mortar: Pound onion, garlic, chiles, and salt

together to a coarse paste. To prepare in a blender or food processor: Grind together with oil. 3. In a wok or skillet, heat oil over low heat and add paste. (If

oil was used in grinding paste, add paste to dry pan.) Cook slowly until quite fragrant and oil is well stained with red. Add paprika if necessary to enhance color. 4. Turn heat to medium-high, add squid and Tamarind Water, and cook

just until squid is done (about 2 minutes). Serve hot or at room temperature. Serves 4 to 6 with other dishes. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.

Posted by Stephen Ceideberg; May 31 1993.

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<h1>Chile-Fried Squid (Sambal Cumi-Cumi)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 lb Squid <P>1/2 c Diced onion <P>2 Cloves garlic, minced <P>3 Or 4 semi-hot fresh red <P>-chiles, minced, or 1 -teaspoon sambal ulek 1/2 ts Kosher salt <P>2 tb Oil <P>1 ts Paprika, if needed <P>2 tb Tamarind Water or lemon <P>-juice In its most authentic form, this sambal is bright red with chile and quite hot. If you prefer it a little milder, use fresh chiles that are not too hot, such as the milder strain of jalapenos now on the market; otherwise, use less chile and make up the color difference with paprika. [Personally, I'd use crushed and soaked annatto seeds. They add red color without the paprika taste. S.C.] 1. Clean squid. Remove purplish outer skin and cut sacs into rings. <P>2. To prepare in a mortar: Pound onion, garlic, chiles, and salt <P>together to a coarse paste. To prepare in a blender or food processor: Grind together with oil. 3. In a wok or skillet, heat oil over low heat and add paste. (If <P>oil was used in grinding paste, add paste to dry pan.) Cook slowly until quite fragrant and oil is well stained with red. Add paprika if necessary to enhance color. 4. Turn heat to medium-high, add squid and Tamarind Water, and cook <P>just until squid is done (about 2 minutes). Serve hot or at room temperature. Serves 4 to 6 with other dishes. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. <P>Posted by Stephen Ceideberg; May 31 1993. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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