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).

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Sushi 1- Vinegared Rice Dishes Recipe

	Category	Rice Recipes
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Ingredients And Procedures

1/4 c Rice vinegar, -=OR=- 3 tb

-- mild white vinegar 3 1/2 tb Sugar

2 1/2 ts Salt

1 1/2 tb Mirin -=OR=- 1 tb pale

-- dry sherry 1/2 ts Soy sauce

2 c Japanese white rice, washed

1 ea 2" square of kombu, cut with

-- cut with a heavy knife & -- washed Combine the rice vinegar, sugar, salt and mirin in a 1 to 1 1/2 qt enameled or stainless steel saucepan. Bring to a boil uncovered and stir in the soy sauce. Cool to room temperature. Combine 2 1/2 cups of cold water and the rice in a 1 1/2 to 2 qt stainless steel or enameled saucepan and let soak for 30 minutes. Then add the square of kombu and bring to a boil over high heat. Cover the pan, reduce the heat to moderate, and cook for about 10 minutes, or until the rice has absorbed all of the water. Reduce the heat to its lowest point and simmer another 5 minutes. Let the rice rest off the heat for an additional 5 minutes before removing the cover and discarding the kombu. Transfer the hot rice to a large non-metallic platter or tray. Pour on the vinegar dressing and mix thoroughly with a fork. The rice is ready to use when it has cooled to room temperature. Or it may be covered and left at room temperature as long as 5 hours before serving.

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<h1>Sushi 1- Vinegared Rice Dishes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 c Rice vinegar, -=OR=- 3 tb <P>-- mild white vinegar 3 1/2 tb Sugar <P>2 1/2 ts Salt <P>1 1/2 tb Mirin -=OR=- 1 tb pale <P>-- dry sherry 1/2 ts Soy sauce <P>2 c Japanese white rice, washed <P>1 ea 2" square of kombu, cut with <P>-- cut with a heavy knife & -- washed Combine the rice vinegar, sugar, salt and mirin in a 1 to 1 1/2 qt enameled or stainless steel saucepan. Bring to a boil uncovered and stir in the soy sauce. Cool to room temperature. Combine 2 1/2 cups of cold water and the rice in a 1 1/2 to 2 qt stainless steel or enameled saucepan and let soak for 30 minutes. Then add the square of kombu and bring to a boil over high heat. Cover the pan, reduce the heat to moderate, and cook for about 10 minutes, or until the rice has absorbed all of the water. Reduce the heat to its lowest point and simmer another 5 minutes. Let the rice rest off the heat for an additional 5 minutes before removing the cover and discarding the kombu. Transfer the hot rice to a large non-metallic platter or tray. Pour on the vinegar dressing and mix thoroughly with a fork. The rice is ready to use when it has cooled to room temperature. Or it may be covered and left at room temperature as long as 5 hours before serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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