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I personally think that pickling chillies is the best method as this retains the chilli "taste" and not just the heat as when dried or flaked. I tend do use green chilli's as I feel they have more flavour. A simple pickling recipe is best, so as to not destroy the flavour with too many other spices or ingredients. Here is a site showing different methods of ...


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Different Cuisines is definitely the way to go. Many dishes from South America (chile, brazil, argentina) seem truly innovative from an American palette. Maybe you can gain some excellent insights into these amazing and wonderful cultures through their culinary voyages! While the meat-vege-starch thing is a staple of a euro-centric diet, something that ...


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In general I agree with the excellent answer by Willem, but when it comes to potatoes it does make sense to cut off any green parts. There have been quite a few stories about people eating green potatoes, and it's not pleasant. When it comes to tomatoes, though, it looks like the green bits are safe to eat. Harold McGee pronounces the tomato leaves safe to ...


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Unless you're planning to consume a few kilo of each of them in one sitting, I would say you're being too cautious. Tomato, bell peppers, chilis and potatoes are all part of the nightshades family, and are toxic to some degree. But the poison is in the dose. The amount contained with in the vegetables would mean you'll have to consume an inordinate amount of ...


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Skipping the microwave step works, I suppose the author of the recipe used the microwave to save time. If you decide to roast the beets directly, keep the following differences in mind: Time Roasting beets in the oven takes significantly longer than parboiling in the microwave. I can't say how long slices take (depends on thickness), but whole beets need ...


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It is very hard to find it. Also it has many names depending on the country: Mandioquinha, Batata Salsa, Peruvian carrot, etc... The latin is Arracacia xanthorrhiza E.N. Bancroft. It seems you can find them online at this place in the US (but I have not yet bought them yet). In general, you will find only frozen. It is impossible to find it fresh in the ...


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Unless you freeze them yourself and don't wash them first, no, you should not need to wash commercially processed frozen vegetables. Part of the process for freezing includes cleaning/trimming preparing the vegetables. Washing is unnecessary. Info here: The actual process of freezing a food item varies somewhat depending on what is to be frozen. Peas ...


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Eat more There is no other way to reach your goal than to eat more vegetables. The more you eat, the more you find some (cooking) ways which you are prefering compared to others. Infinity of ways There is multiple textures, tastes and colors, and different ways of cooking it, so you should find some that are convenient to you. Ask arround you, what do ...


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Spinach contains oxalic acid which inhibits the absorption of iron. Cooking destroys the oxalic acid therefore more iron is absorbed from cooked spinach. We absorb other vitamins and minerals from spinach. We absorb different nutrients from cooked and raw spinach, so.it is good to eat it both raw and cooked. (nutritionist knowledge)


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If you don't want cold veges but still want them as colourful as possible, I find the following technique works a treat, left until just before a meal will be served: If you have frozen veges, ideally thaw them first for best result. You can run them under cold water (cheapest) or warm water (quickest), or sit them in a bath of either (least attention ...


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Why don't you "pan sear" the green beans on a flat top before service starts then rewarm in the sauce? you also do the saute veg before hand and throw em into the sauce to rewarm? Switch pans every few batches? use oil instead of the spray? If the oil starts to smoke reduce the flame. if its the sauteing that takes to long switch to a larger pan? If you ...


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That's pretty typical for any sort of fatty meats -- as you cook them, the fat renders out, dripping into the flames below and igniting. This is often referred to as 'flare ups', and some people recommend using a water bottle when grilling -- but don't do it, as this is actually a grease fire. You'll typically want to move the food to another area until ...



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