I just plain love food.
To me, it's so much more than fuel that keeps us going. For one thing, it's so sensual: Choosing, cooking and eating appeals to all the senses -- taste, obviously, but also sight, smell, touch, even sound. It's also communal, the moment when family, and sometimes friends, gather and visit. We pause. We talk. We argue. We laugh.
So, let's talk about this important aspect of our lives. As you know, there are real health hazards to be found in the kitchen. But they can be prevented simply and naturally. You just have to know where to start and how to keep bacteria, microbes and toxic chemicals at bay.
We'll take a look at the top priorities -- from the food you buy, to preparation techniques, to the kitchen products you use.
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I don't much like cast iron, it's too heavy plus it's reactive unless it's the enameled kind.
I mainly use stainless steel for my regular pots and carbon steel for my woks.
Yes, sometimes things stick to stainless. Big deal. Put some water in the pot, sprinkle some baking soda into the water, and let it sit overnight.
I guarantee the baking soda treatment will loosen ANY burnt on food residue.
Now what I really need is a dehydrator that has steel racks instead of plastic, and that I don't have to re-mortgage my house to afford...
Next time you need to refill the rinse agent reservoir, fill it up with plain white vinegar instead. It works just as well and costs just pennies.
Growing The Largest Vegetables in Your Neighborhood
Most backyard gardeners love to show off the fruits of their garden labors especially when they harvest a few over sized pumpkins. How do they do it?
http://www.articlesbase.com/gardening-articles/growing-the-largest-vegetables-in-your-neighborhood-2592500.html