Food tips

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 : 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.














Seafood Gumbo Recipe
Seafood Gumbo Category Rice Recipes 
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Ratings 0 
Ingredients And Procedures

2 lb Shrimp

1 pt Oysters

1/2 lb Crabmeat, fresh or frozen

2 T Oil

2 T Flour

3 c Okra, or 1 T gumbo file'

2 ea Onions, chopped

1 cn Tomatoes, 16 oz.

2 qt Water

1 ea Bay Leaf

1 t Salt

3 ea Garlic pods (optional)

1/8 t Red Pepper (optional)

Peel shrimp before cooking & devein. Make a roux... use oil and flour in a heavy iron skillet. Over medium-low heat, place flour in the oil and let cook , slow , until the flour starts to brown. Adjust heat so that the flour does not burn. You want the flour to turn dark brown, stir as needed but, keep dat flour from burning. When you are satisfied that the roux is as dark as possible without burning, add the cleaned shrimp to it for a few minutes, stiring constantly. Set the shrimp/roux mixture aside. Smother okra in another 2 T of oil, along with the chopped onions. Add can of tomatoes when the okra is nearly cooked. Then add water, bay leaf, garlic, salt and pepper. Add shrimp and roux to this mixture and let cook slowly for 20-30 minutes. Add oysters and crabmeat, cook for another 10-15 minutes. NOTE: If ya don't use okra, you can use gumbo file', which is crushed sassafras leaves, available in the spices rack of the grocery store. When using file' instead of okra, add it only after the heat is off... don't simmer or boil file'... it gets stringy. Let gumbo stand a few minutes after adding file' before serving. Serve over cooked rice. 

 
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