General kitchen advice

Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Weight loss info

The Zone Diet
The Zone diet is a weight loss regime primarily suggested by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t particularly a fat reduction diet, but many 'zone dieters' believe that they seem to lose a few pounds by following the zone diet.
The science claimed for the Zone Diet is that if one were to gain control of the amount of insulin and glucogen (two hormones produced naturally by your body), then your body releases eicosanoids (anti-inflamatory chemicals) which puts the body in a state of equilibrium which is far more wholesome than other diets, known as the 'zone'.
Sears claims that if you get into this 'zone', your body is much more efficient and, because of this, does not need to build up stores of fat.
The most interesting process of the zone system is to maintain the exact ratio of carbohydrates to proteins, and to ensure your diet has increased amounts of Omega 3 and omega 6.

Pickled Onions Recipe

	Category	Vegetable Recipes
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Ingredients And Procedures

1 ea Gallon Pickling Onions

1 c Pickling Salt

1 c Sugar Or To Taste (2 C Max)

5 c White Vinegar

3 T White Mustard Seeds

2 T Horseradish OR

2 T Peppercorns

1 x Hot Red Peppers

1 x Bay Leaves

Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6 pints. NOTE: ~---- You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations.

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<h1>Pickled Onions</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 ea Gallon Pickling Onions <P>1 c Pickling Salt <P>1 c Sugar Or To Taste (2 C Max) <P>5 c White Vinegar <P>3 T White Mustard Seeds <P>2 T Horseradish OR <P>2 T Peppercorns <P>1 x Hot Red Peppers <P>1 x Bay Leaves <P>Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6 pints. NOTE: ~---- You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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