General kitchen advice

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).


When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.









Grilled Squid with Sweet and Sour Cucumber, Corn and Vidali Recipe
Grilled Squid with Sweet and Sour Cucumber, Corn and Vidali Category BBQ Recipes 
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Ingredients And Procedures

4 pounds whole squid -- skinned and cleaned

olive oil to brush on squid salt and pepper --sweet and sour cucumber salad-- 10 medium cucumbers -- seeded

--cut into a fine julienne 2 red peppers -- seeded

--cut into thin ribbons 2-inches long 4 vidalia onions

--sliced paper thin 1/2 cup salt

6 ears corn kernels -- lightly grilled

--marinade-- 2 cups sugar

3 cups cider vinegar

2 tablespoons mustard seeds

1/4 teaspoon ground cloves

1 teaspoon ancho chile powder

Brush squid lightly and season with salt and pepper. Grill for 2030 seconds on each side. Slice squid in 1/2-inch slices. Toss with salad and marinade. Serve.

SWEET AND SOUR CUCUMBER SALAD

Combine first 4 ingredients and let stand for 3 hours. Drain and press out juice. Add corn kernels and toss with marinade. Serve with grilled squid.

MARINADE

Combine all ingredients and toss with squid salad.

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

 
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