Food tips

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.


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.














Fog City Diners Tomato Ketchup Recipe
Fog City Diners Tomato Ketchup Category Condiment Recipes 
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Ingredients And Procedures

4 lb Ripe plum tomatoes, coarsely

-chopped 1 1/2 c Sugar

1 c Cider vinegar

1 tb Minced garlic

3/4 ts Salt

1 1/2 ts Mixed pickling spice

1 sm Stick cinnamon, about 1/4

-inch long 1 1/2 ts Dry mustard

1/2 ts (scant) freshly ground

-pepper 2 tb Cornstarch dissolved in

1/4 c Cold water

1/4 ts Cayenne pepper

The Fog City Diner was one of the places that came along with the diner revival of a few years back. It is, or was, a trendy place over in the City. I think it may have closed after the '89 quake, but I'm not sure about that. Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard and pepper in a large, heavy stainless steel or enameled saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat and simmer the ketchup, uncovered, for 30 minutes, stirring frequently. Remove the ketchup from the heat and let it cool a few minutes. Force the ketchup through a fine sieve to strain it, pressing down hard on the solids. Rinse out the saucepan and return the ketchup to a boil over medium heat, stirring frequently. Reduce the heat and simmer the ketchup, stirring frequently, for 10 minutes. (Even if the ketchup seems thin, do not cook it any longer, as the thickening power of the cornstarch lessens with prolonged cooking. The ketchup will thicken a bit more upon cooling.) Remove the ketchup from the heat and let it cool to room temperature. Store the tomato ketchup, covered, in the refrigerator for up to a month. Makes about 5 cups. San Francisco Chronicle, date unknown. Posted by Stephen Ceideberg; March 4 1993.

 
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