General kitchen advice

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!


Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.


Diet info

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the atkins diet achieved most of its fame during the last decade. Popular with many famous celebrities, it claims to allow fat reduction whilst allowing many foods that would not be part of a normal diet, such as bacon and hard cheese.
With the atkins diet you are encouraged to eat meat and fat, avoiding carbohydrates almost completely. It is often referred to 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, including, but not limited to, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The logic of the atkins diet is that even though our bodies use both fats and carbohydrates to change into energy, it is the carbohydrates that are burned first. If we injest less carbohydrates, our bodies will deplete our fat and we will lose weight. Although inviting, this theory is controversial, not all nutritionalists concur and many allege that it is often hazardous.















Double Chicken Broth Stock By James Beard, Ch Recipe
Double Chicken Broth Stock By James Beard, Ch Category Cheese Recipes 
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Ingredients And Procedures

--- -----INGREDIENTS PREVIOUSLY MADE---------------- 2 1/2 qt Chicken Stock

-(See other recipe)

Put the previously prepared, cold, fat-free, 2-1/2 quarts of chicken stock in an 8 quart pan. Add a whole stewing fowl or roasting chicken weighing between 4 and 5 pounds. Bring slowly to a boil. Skim off any scum that forms on the surface; reduce heat; cover and simmer gently until the chicken is very tender, about 1 hour for a young chicken, or 2 to 2-1/2 hours for a fowl. Remove the chicken/fowl and

either serve it as poached chicken, or remove the skin, take the meat from the bones, and use it for other dishes such as chicken salad, hash, chicken pie, or creamed chicken, etc. Strain the broth through several thicknesses of cheesecloth into a bowl; let cool, then skim off the fat. You now have 2 quarts of beautifully rich, strong broth which can be used for cooking. Should you want to reduce it even more, and clarify it for consomme' ... see the recipe: Chicken Consomme' by James Beard. For chicken consomme' the broth must be absolutely fat-free and clear. Therefore, it's important that you strain the above through several thicknesses of cheesecloth, let cool, and skim off all the fat.

 
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